HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pare and slice potatoes. Sprinkle with salt and pepper. Add bacon, onion, cheese and butter. Place all ingredients on large piece of foil; seal and place in Pyrex dish. Bake approximately 45 minutes or until potatoes are tender.
Mix first five ingredients together. Then spread over a split loaf of French bread. Bake at 350° for 20 to 30 minutes or until brown. Slice and serve warm.
With scissors, cut biscuits into 4 pieces. Shake pieces in bag of cinnamon and sugar. Place pieces of biscuits in well-greased tube pan, putting chopped nuts in between layers. Melt butter and brown sugar in saucepan. Boil 1 minute. Pour over biscuits and bake at 350° for 25 to 30 minutes.
Boil potatoes in skins until done. Peel and dice in large bowl. Dice onion and eggs. Add to hot potatoes. Add pickles, mustard and mayonnaise. Mix well. Salt to taste. Chill and serve.
Add salt to boiling water and let cool. Pour over cucumbers and leave 2 weeks. Wash off brine. Use enough cold water to cover cucumbers. Add alum and leave 24 hours. Drain and discard alum water. Pour enough cold vinegar over cucumbers to cover and add mixed pickling spice. Leave 24 hours. Drain and discard. Add 3 cups sugar after discarding vinegar. After 24 hours, add 3 more cups sugar. Add 3 more cups sugar after another 24 hours. Syrup will rise to cover pickles as sugar dissolves. Store in glass jars. Jars do not have to be sealed.
Add salt to beans and cook until tender. Drain. Fry sausage until brown. Mix all ingredients except sausage. Place half of bean mixture in 1 1/2 quart size casserole dish. Cover with	half of sausages. Add remaining bean mixture and sausages. Bake in hot 400° oven for 15 minutes.
Finely chop drained beets, but reserve the juice. Combine with beet juice, bouillon, water and minced onion. Heat thoroughly but do not boil. Add salt and lemon juice. Serve hot or cold topped with sour cream.
Prepare beef, onion and green pepper; brown and stir in tomatoes, paste, oregano, garlic, salt, pepper and 1 cup spaghetti. In a large bowl, toss hot spaghetti with oil; set aside 1 cup of the spaghetti. Add Parmesan cheese and eggs to the tossed spaghetti. Press into a 10-inch pie plate. Spoon cottage cheese over spaghetti. Spoon beef mixture over the cottage cheese. Cover loosely with greased foil. Bake for 20 minutes at 350°. Remove cover and sprinkle with Mozzarella cheese; continue baking for 8 to 10 minutes.
Mix together first 6 ingredients, then in a separate bowl mix together next 5 ingredients. Mix well and add to flour mixture. Bake 1 hour at 350°. Makes 2 loaves.
In a saucepan, bring sugar and corn syrup to a boil. Remove from heat; add peanut butter. Stir in noodles. Mix well. Drop by teaspoon immediately onto wax paper or foil.
Grease a 9-inch or 10-inch pie plate. Place sliced apples in plate. Mix sugar and cinnamon; sprinkle over apples. Cream margarine, sugar and egg. Add flour; mix and spread over apples. Top with nuts. Bake at 350° for 45 minutes.
Put oats, brown sugar, flour and salt into a bowl and stir thoroughly. Melt butter; let it get quite hot, but not bubble. Stir butter into oat mixture until sugar is melted. Add slightly beaten egg and vanilla. Stir all together. Drop very small amounts from teaspoon onto greased cookie sheet. Bake about 7 minutes at 375°. Yields about 2 dozen.
Combine the vegetables in a large pot and add 1 1/2-quart water. Bring to a boil for 5 minutes. Pour immediately into hot jars, leaving 1-inch at the top. Add 1 teaspoon salt to each quart jar and 1/2 teaspoon salt to each pint jar. Process pints for 55 minutes and quarts for 1 hour and 25 minutes at 10 pounds pressure.
Cook and drain shells. Season with garlic powder and garlic salt; add oregano, salt and pepper. Add green pepper, onion, salami, ham, cheese, pepperoni, celery, olives and mix with dressing mix (follow directions on package). Refrigerate overnight. Add more dressing in morning if needed.
Peel and cut pears into halves. Steam until tender in a small amount of water. Cool. Chop dried fruits. Spoon into pears. May be served with tablespoon of sour cream sweetened with artificial sweetener.
Prepare cake mix as directed on box. Spread 1/2 of batter in a greased 9 x 13-inch pan. In a large bowl, toss rhubarb, sugar and nutmeg. Put over first cake mix layer. Add rest of cake batter. Sprinkle top with sugar and cinnamon. Bake 45 minutes at 350°. Serve with half and half cream.
Prepare macaroni shells. Chill 1 hour. Place cottage cheese, milk, lemon juice, salt and pepper in blender. Cover. Blend on high, stop occasionally to scrape sides, about 2 minutes. Remove and reserve 1/2 cup. Add parsley and basil to blender. Cover. Blend on high for 45 seconds, until smooth. Chill.
Unroll 1 package of crescent rolls to fit bottom of 9 or 10-inch pie pan, pressing seams closed. Roast almonds in margarine at 250° until light brown. Cut Brie and place in pie pan. Pour almonds and margarine over Brie. Cover with second package of crescent rolls. Trim edge of pie pan and decorate top with trimmings. Bake at 325° until light browned. Cool for 40 minutes before serving. Remove from pie pan to serving plate.
Mix sugar, tapioca, water, butter and 3 mashed peaches. Cook on low heat (or simmer) for 5 minutes. Remove from heat and add sliced peaches. Pour into baked pie shell. Chill for several hours. Top with Cool Whip.
Mix lightly the meat, egg, bread crumbs, minced onions, evaporated milk and salt. Form into meatballs, about 1 teaspoon each. Place on cookie sheet and bake in 350° oven for 15 or 20 minutes.
Whisk red wine vinegar and mustard in large bowl to blend. Gradually whisk in 1/2 cup oil. Season vinaigrette to taste with salt and pepper Using sharp knife, cut corn kernels from cobs. Heat 1 Tbsp. oil in heavy large skillet over medium heat. Add green onions, saute 30 seconds. Add corn; saute until corn is crisp-tender, about 5 minutes. Season with salt and pepper. (Vinaigrette and corn mixture can be prepared 1 day ahead. Cover separately; chill. Re-warm corn mixture over medium heat and re-whisk vinaigrette before using.)
Do not drain fruit. Combine peaches, 2 1/2 cups sugar and yeast in a one gallon glass or crockery jar with loose fitting lid; stir to mix. Stir daily for 10 days. On the 10th day add the pineapple and 2 1/2 cups sugar. Stir daily for 10 more days. Add cherries, fruit cocktail and remaining sugar and stir daily for 10 more days. Drain fruit, reserving juice for the next batch. Makes enough fruit for 4 cakes.
Grease 9 x 13-inch pan with Pam. Crush bag of chips into small pieces. Line bottom of pan with chips, saving a little of the chips.
Place stewing chicken, onion and 1 teaspoon salt in a large pot; cover with water. Cook until chicken is tender. Remove chicken from broth; pick meat from bones, then return meat to broth. Add potatoes and cook for about 15 minutes.
Mix sugar, cocoa, milk, butter and salt in saucepan. Bring to boil, stirring constantly. Boil 1 minute. Remove from heat, add vanilla and cool. Beat until thick enough to spread.
Pour enough boiling water over raisins to cover them. Cover and let stand 10 minutes. Beat shortening and sugar together until creamy. Add eggs; beat until fluffy. Drain raisins, reserving 1/2 cup liquid. Dissolve soda in this liquid. Sift together flour, salt and spices. Add to creamed mixture alternately with raisin liquid; blend well. Stir in raisins and oats. Drop by teaspoonfuls onto greased cookie sheets. Bake in preheated moderate oven at 350° for 12 to 15 minutes. Makes 3 1/2 dozen.
Slice the zucchini lengthwise into thick slices. Fry the zucchini slices in a heavy skillet to brown them. Drain them on a paper towel. Layer garlic, sage and zucchini in a large jar. Add 2 tablespoons of warm oil to the jar. Add vinegar or half parts wine and vinegar to almost fill the jar. Add the hot pepper. Refrigerate overnight.
Preheat oven to 350°. Mix sugar and cinnamon; toss with apples and set aside. In large bowl, beat oil, sugar and eggs. In a separate bowl, mix flour, baking powder and salt. Alternately add flour mixture and orange juice to creamed mixture. Generously grease a Bundt pan with shortening. Pour 1/3 of the batter into pan then 1/2 of apples; repeat layers, then top with remaining batter. Bake for 1 hour and 20 minutes. Serve with Cool Whip or orange glaze made with powdered sugar and orange juice.
Stir all ingredients together. Drop by teaspoons onto baking sheet. Bake at 450° for approximately 10 to 12 minutes. Yields approximately 10 biscuits.
In a large bowl, combine first 5 ingredients and mix thoroughly. Sift flour, soda, baking powder and spices together and combine with first ingredients. Mix well. Add nuts. Spread into oiled or sprayed and floured loaf pan. Bake at 350° for 60 to 70 minutes.
Place chicken breasts in a large pot or dutch oven. Add water to cover, onion, bay leaf, peppercorns and salt to taste. Bring to a boil; reduce heat. Cover and simmer 45 minutes or until tender. Cool chicken in broth. Drain, reserving broth for another use. Shred chicken with 2 forks or with your fingers. Mix shredded chicken, chopped onion, Parmesan cheese and 1 cup shredded Monterey Jack cheese. Taste and add salt if needed. Set aside. In blender or food processor, combine green chiles, tomatoes, cilantro, whipping cream and egg. Blend until smooth. Add salt to taste. Set aside. Preheat oven to 350°. Heat oil in a small skillet. with tongs, carefully place 1 tortilla at a time in hot oil. Hold in oil for 3 to 5 seconds until softened. Quickly turn tortilla and soften other side, 3 to 5 seconds. Drain over skillet or on paper towels. Place 1/8 of the chicken mixture on each tortilla, pressing the mixture to make it compact. Roll tightly and sprinkle evenly with 1 cup shredded cheddar or Monterey Jack cheese. Bake 20 minutes, or until heated through and bubbly. Makes 8 enchiladas.
Mix sour cream, apples, onion, pickle and sugar in a medium size non-aluminum bowl. Gently stir in herring. Cover and refrigerate at least 24 hours or up to 5 days. Serves 12; only 60 cents per serving. Contains 162 calories and 11 grams fat.
Mix all ingredients on medium speed for 4 minutes. Bake at 350° for 35 minutes or until done.
Grease bottom and sides of 10-inch pie pan. Combine first seven ingredients and pour into pan. Drain peaches, reserving 3 tablespoons juice; spread peaches on mixture in pan. Combine cream cheese, sugar and juice in small bowl; beat at medium speed for two minutes. Spoon to within one inch of edge of batter. Combine 1 tablespoon sugar and cinnamon; sprinkle over cream cheese mixture. Bake at 350° for 30 to 35 minutes.
Pour milk into medium bowl. Add pie filling mix. Beat with wire whisk until well blended 1 to 2 minutes. Let stand 1 to 2 minutes or until slightly thickened. Fold whipped topping into filling mixture. Pour into crust. Chill until firm, about 2 hours. Sprinkle with apples, pecans and marshmallows just before serving. Drizzle caramel sauce over pie.
Boil broccoli and drain. Toss with margarine. Place in bottom of pie crust. Top with shredded Cheddar cheese mixed with flour. Beat eggs and evaporated milk and salt and pepper to taste. Pour over broccoli and cheese. Bake at 375° approximately 60 minutes or until set in center. You may have to cover your crust toward the end to prevent overbrowning. Real men even eat this quiche!
Mix sugar, flour, baking powder, baking soda, cinnamon, cloves and salt in large bowl. Add eggs, oil, plums, food coloring and vanilla; mix well. Bake at 350° for 50 to 60 minutes or until done. May add to warm bread 1 1/3 cups sugar plus 1 cup lemon juice (boiled).
Pour lemonade into punch bowl. Stir in berries. Just before serving, mix in ginger ale and ice cubes. Drop in sherbet by spoonfuls or small balls made with ice cream dipper.
Cut a thin slice from top of tomatoes. Scoop inside out with a grapefruit knife or spoon. Invert and drain on paper towels while making the fillings. Combine the ham and remaining ingredients and mix well. Fill tomatoes and refrigerate until served.
Mix sugar, water, cinnamon, salt and vanilla. Cover and bring to a soft-ball boil stage. Let set for a few minutes. Add pecans and separate on waxed paper. Toast pecans in the oven for 8 minutes at 350°. Easy!!!
Mix eggs, oil, sugar, squash and vanilla. Add remaining ingredients. Pour into 2 greased loaf pans. Bake at 350° for 40 to 50 minutes.
Mix together the flour, shortening and sugar. Add baking powder, salt and enough milk to make soft, not sticky, dough. Grate the apples. Roll out dough; sprinkle apples, sugar and cinnamon. Bake in Pyrex dish that has 1 cup water and 1 cup sugar dissolved in it. Bake at 350° until done.
Grease a 9 x 6-inch baking dish. Place potatoes in saucepan. Add boiling salted water to half cover them. Cover and boil for 20 minutes or until tender. Drain, cool, then peel and cube. Place in baking dish. Melt butter or margarine in skillet. Saute onions for 2 minutes. Remove from heat. Stir in remaining ingredients. Pour over potatoes. Stir with fork to mix. Bake in preheated oven at 425° for 1 hour. Just before serving, place under broiler for a few minutes to brown. Serves 10 to 12.
In 2-quart saucepan mix sugar, orange juice, corn syrup and salt. Cook to soft ball stage. Take off heat and add pecans. Stir until creamy. Pour onto wax paper and separate.
In a skillet, brown ground chuck; drain and set aside. Slice the mushrooms and prepare frozen spinach according to directions on the package. Drain thoroughly. In a large, deep skillet, simmer mushrooms, tomato, onion, spinach, pepper, garlic and bell pepper until tender. Add meat. This helps flavors blend. While vegetables simmer, cook lasagna noodles according to directions on the package. Drain noodles.
Cream sugar and shortening. Add eggs and flavoring. Blend dry ingredients. Work with spoon until crumbly. Roll in hands into balls and mash flat or roll out and cut. Bake at 350°.
About 1 hour before serving, drain tomatoes, reserving juice; set both aside. In large bowl toss remaining ingredients until vegetables are well coated. In ovenproof deep skillet over high heat, heat 1/2 cup water and reserved tomato juice to boiling. Add coated vegetables and top with tomatoes. Reduce heat to low. Cover and simmer about 30 minutes, stirring occasionally. Uncover and continue cooking until liquid is reduced and vegetables are tender. Makes 6 servings.
Cream butter, sugar and vanilla. Sift together dry ingredients. Mix pumpkin with eggs. To butter mixture, add alternately eggs and pumpkin with the dry ingredients. Stir in chocolate chips. Pour into greased loaf pans; bake at 350° for approximately 70 minutes.
Place apples in Pyrex dish and sprinkle sugar and cinnamon on top. Combine egg, sugar, flour and margarine. Pour over bread slices and sprinkle with sugar and cinnamon. Bake at 350° for 30 minutes until done.
Boil marinade together a few minutes and pour over broccoli. If over raw broccoli, set 12 to 24 hours or overnight in the refrigerator.
Saute celery and onion in 1/2 cup of butter. Add flour, broth and milk; bring to a boil, stirring constantly. Boil mixed vegetables according to directions. In a casserole dish add sauce, chicken and vegetables, mix. Cover top with bread crumbs mixed with 1/4 cup butter. Bake at 350° for 1/2 hour or until hot.
Brown meat; drain. Add pork and beans, tomatoes, salt and sugar. Pour 1/2 mixture in a baking dish; add layer of onion. Add remaining mixture. Top with the bacon slices and sprinkle top with a little brown sugar. Bake at 350° for 1 hour.
In blender, put drained artichoke hearts; blend for 30 seconds. Add remaining ingredients and blend well. Place in ovenproof dish and bake at 350° for 20 minutes. Serve with chips and crackers.
Mix sour cream, vinegar, sugar and milk until creamy. Pour over cucumbers and onions and stir. Serves 6 to 8.
Cook chicken; remove meat from bones. Chop into bite size pieces. In long casserole dish, put chicken in bottom. Mix soup and sour cream. Pour over chicken. Crumble Ritz crackers on top. Drizzle melted margarine over crumbs. Bake at 350° for 30 minutes.
The night before the party, pour some of the club soda into a ring mold. Freeze. As the liquid mold begins to harden, add the maraschino cherries. Freeze.
Mix together all the ingredients in a small baking dish. Cook at 315° for 15 to 20 minutes.
Mix lemon Jell-O in 3/4 cup hot water and 3/4 cup cold water. Chill until partially set. Cream the cream cheese with coffee cream. (You can use milk.) Add powdered sugar and vanilla. Combine with Jell-O and pour into a large mold. Chill until firm. Mix raspberry Jell-O in 1 1/2 cups hot water. Add frozen raspberries, which have been thawed. Pour over first mixture and chill until firm.
On each chicken breast, place a piece of the ham and cheese. Put a little bit of the sauce on top of the ham and cheese. Roll the chicken breast up, using toothpicks to secure if necessary. Mix the bread crumbs with the Parmesan cheese. Dip the chicken in the egg and roll in the bread crumb mixture. Brush with melted butter. Bake at 350° for about 1 hour or microwave 20 to 25 minutes.
Mix all ingredients together in a bowl. Rub it well into the meat. Put in refrigerator for 2 hours. Toss meat every 1/2 hour.
Heat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan. Cream together sugar and shortening. Add buttermilk and beaten eggs. Add mashed banana. Then add all dry ingredients (nuts optional). Pour into pan. Bake for 45 minutes or until toothpick inserted in center comes out clean. Cool and frost.
Melt butter. Mix in other ingredients. Pour over pretzels, coating well. Place on aluminum foil, shiny side down. Bake in a 350° oven for 10 minutes, turning halfway. Bake until not sticky from honey.
In 1-quart glass casserole dish, add powdered sugar, cocoa, milk, salt and butter. Microwave (High) 2 minutes, then stir until evenly mixed. Add vanilla and nuts, blending well. Line a pie plate with wax paper. Pour fudge into plate; chill until firm. Cut into squares. Makes about 1 pound.
Mix together. Chill dough. Shape into balls. Place on ungreased cookie sheet. Press with sugar. Bake at 350° for 10 minutes. Watch closely. Cookies are done even though they are still whitish.
Microwave chips for 1 1/2 to 2 minutes on High (100% power) until chips lose their shape when stirred. Dip the large strawberries, one at a time, into chocolate to coat halfway. Place on wax paper to set. Enjoy!
This is a very old recipe. It has no method but be sure to grease cookie sheet. This cookie got the name "flour sack" because after it was baked the woman placed them in a cloth flour sack for storage and hung it from the rafters in the kitchen. This served two purposes: It kept out the insects and the children.
Finely chop onions, celery, green peppers, cucumbers and tomatoes. Prepare salad dressing mix according to package directions using half the oil called for in instructions. Pour over prepared cut vegetables and marinate in refrigerator one hour. Add tomato juice and chill, covered, overnight or at least six hours. Serves six.
Dissolve sugar and Kool-Aid in milk; pour in freezer tray. Freeze until mushy; spoon into cold bowl. Beat until smooth. Return to freezer tray; freeze for at least 2 hours. Makes 5 to 6 servings.
Put pineapple, pie filling and nuts in a shallow 2-quart baking dish. Sprinkle with cake mix and dot with butter. Bake at 350° for 50 minutes or until crusty and golden.
Mix potatoes, cheese, sour cream, chives, salt and pepper together and bake in 350° oven for 1 hour.
Beat eggs slightly in bowl. Stir in milk mixture, sugar, salt and cinnamon. Put bread into 1 1/2-quart baking dish. Pour all ingredients over. Stir gently. Place in pan of hot water. Bake at 350° for 40 to 45 minutes.
Melt margarine; mix with crumbs, powdered sugar and nuts. Press in a 9 x 13-inch pan. Bake at 350° for 8 minutes; let cool. Mix the cream cheese, eggs, lemon juice and sugar. Pour over crust. Bake for 10 to 15 minutes at 350°. Let cool. Top with blueberry pie filling and Cool whip.
Combine sugar, cornstarch, gelatin, salt and water in saucepan. Cook over medium heat until clear, stirring constantly. Cool. Add prepared strawberries and spoon into pastry shell. Chill until firm. Top with whipped cream or Cool Whip. Serves 6.
Mix all of the ingredients together and pour into greased 9 x 9-inch casserole.
Blend cheese and butter. Add flour and salt; knead and blend. Roll into small balls or logs. Bake at 350° for 10 minutes. Place on baking sheet; use back of fork dipped in flour to imprint them. Bake at 350° until browned.
Combine the first 4 ingredients. Chill. Add ginger ale just before serving. Yields 2 1/2 quarts.
Add all ingredients to crab meat. Mix well. Fill crab shells with the mixture.	Top with cracker crumbs and bake at 320° until golden brown. Serves 8.
Ready to Cook Weight: 6 to 9 pounds; Total Cooking Time: 2 1/4 to 2 1/2 hours.
Combine all ingredients in a saucepan. Bring to a boil. Reduce heat, cover pan and simmer pears about 20 minutes or until they are tender. Serve pears warm or chilled. Serves 4.
Sift flour, baking powder and salt. Cream shortening and sugar. Add eggs, coconut, milk and vanilla. Mix thoroughly and gradually add flour mixture. Beat well after each addition. Divide dough into two parts and shape into 2 rolls 1 1/2 inches in diameter. Roll in waxed paper. Chill until firm. Cut 1/4 inch slices. Bake at 425° for 5 minutes. Makes 7 dozen.
Cool in refrigerator. Form into balls; dip in sugar and press down a little with palm of hand. Bake at 350° until done.
Beat eggs. Add sugar, syrup, salt, vanilla and butter. Stir well. In unbaked pie shell, put pecans first, then pour your mixture. Bake 1 hour at 350°.
Mix bread crumbs, corn bread crumbs, onions, celery, sage, salt and pepper all together in a large bowl. Then add hot broth and eggs. Bake in a large pan at 350°.
Sift together the flour, soda, baking powder, cinnamon, cloves, salt, allspice and nutmeg. In another bowl, mix baby food, sugar, eggs, oil and pecans. Add dry ingredients and mix well. Bake in Bundt pan at 350° for an hour or until cake tests done.
Preheat oven to 350°. Spray 2 miniature muffin pans (approximately 1-inch cups, 12 per pan) with cooking spray.
Blend the melted butter or margarine, sugar and vanilla in a mixing bowl. Add the eggs; beat well with a spoon. Combine flour, cocoa, baking powder and salt in a separate bowl. Gradually add this to the egg mixture. Spread in a greased 8-inch square pan. Bake at 350° for 40 to 45 minutes or until brownies begin to pull away from the edges of pan. Cool; cut into squares. Chopped nuts or chocolate chips can be added before baking.
Cover raisins with hot water and soak for 15 minutes. Drain. Separate eggs and beat yolks lightly. Stir in vinegar, butter, spices, walnuts and raisins. Beat egg whites until stiff and gradually beat in sugar. Fold into raisin mixture. Turn into pastry-lined pie pan. Bake at 425° for 10 minutes. Reduce heat to 350° and bake 35 to 45 minutes longer, or until pastry is browned and filling set. (Crust browns quickly, so keep checking pie as it bakes.)
Beat oil, eggs and sugar until creamy. Add zucchini, pineapple and vanilla to creamy mixture. Sift flour and other dry ingredients and add to mixture. Add raisins and nuts. Makes 2 large loaves and 1 small loaf. Bake at 350° for 1 hour or until done; test with toothpick.
Preheat oven to 375°. Brown meat; drain fat. Add seasoning mix, water and olives. Simmer 5 minutes. Place rolls flat to form a crust. Crush corn chips into tiny pieces. Add half to bottom (on top of crust). Add meat, sour cream, cheese and rest of corn chips. Cook 20 to 25 minutes. Can be served with salsa.
Boil macaroni with salt to taste according to package. In a saucepan, melt butter. Add flour and pepper (to taste), then add milk. When white sauce is thick, add cubed cheese. Pour cheese sauce over macaroni in a baking dish; mix well. Bake for 1 hour at 350°.
Cream the butter. Add the sugar, gradually creaming thoroughly. Add the vanilla. Chill. Serve with Apple Brown Betty and steamed and bread puddings.