HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice potatoes with peeling left on. Slice onions. Spray 9 x 13-inch pan with Pam. Layer potatoes and onions. Sprinkle with seasoned salt, salt and pepper, and butter on each layer. Cover with Reynolds Wrap and bake 1 1/2 hours at 350°.
In a skillet, brown hamburger and onion. Drain, then return to skillet. Add mushrooms, garlic, salt and pepper; stir in flour. Add Worcestershire sauce, ketchup and chili powder. Mixture will be thick. Just before serving, blend in sour cream to taste. Combine with cooked noodles to serve.
Boil margarine, sugar and syrup 5 minutes. Remove from heat; add salt, vanilla and soda. Stir until dissolved. Pour over popcorn; mix well. Bake in oven at 150° for 1 hour, stirring every 15 minutes. Bake in long, buttered pan.
Melt oleo and mix all ingredients together. Form into small balls and set on wax paper. Let stand awhile.
Place all ingredients in a large pot except for the noodles. Cover pot and simmer on medium heat for about 2 1/2 hours. Stir occasionally to prevent sticking. Add water as needed to keep the ingredients moist. After 2 1/2 hours or until meat is tender, add the noodles. Simmer for another 5 to 10 minutes. Since the noodles will absorb water, add water as needed to prevent drying out.
Brown rabbits with bacon fat. Dissolve bouillon cubes in hot water and add all the ingredients. Simmer for 45 minutes. Great over biscuits!
Brown meats, onion and garlic; drain well. Stir in tomatoes, sauce, paste, 1 teaspoon salt, oregano, basil and sugar. Simmer. Cook noodles according to package.
Halve eggs; remove yolks and mash with a fork. Stir in mayonnaise, vinegar, mustard, salt and parsley. Spoon yolk mixture into egg whites. Sprinkle with paprika. Makes 12 deviled eggs.
Put water in a large pot and bring to boiling. Put in potatoes and cook until tender. Put bacon in skillet and cook until crisp; remove and cook onions in bacon grease. When potatoes are done, put in onions, salt, pepper, bacon and milk. Bring to a boil and add corn; boil a few minutes, stirring often after adding corn.
Make and bake cake according to directions. While cooking, mix pineapple and pudding. Set aside in refrigerator. When cake is cool, add Cool Whip to pudding mixture. Spread on cake.
Combine all ingredients in 2-quart casserole or bean pot. Bake uncovered for 1 hour. Makes 6 to 8 servings.
Mix the melted margarine, flour, sugar and chopped nuts; press into bottom of large baking dish (12 x 15-inch) and bake 12 to 15 minutes or until brown. Cool completely.
Grease an 11 x 7-inch pan; set aside. Put chips and peanut butter into saucepan; melt over low heat just until warm. Add marshmallows and nuts. Pour into greased pan and spread evenly. Let cool, then cut into squares.
In large skillet, brown hamburger with onions and garlic until browned. Add mushroom soup and sherry to hamburger mixture in crock-pot. Stir to blend. Cover and simmer on low for 5 to 6 hours. Stir in sour cream and heat through. Check and correct seasonings. Serve over rice or noodles. Serves 12 to 15.
Cream the margarine, confectioners sugar and peanut butter. Add vanilla and mix. Form small balls. Chill.
In saucepan, mix together sugar, milk, margarine and cocoa. Bring to a rolling boil. Remove from heat. Add peanut butter. Stir until melted. Add vanilla. Stir in oats. Drop by rounded teaspoonfuls onto waxed paper.
Brown meat and onion together. Mix all ingredients and heat in microwave until cheese is completely melted or prepare in crock-pot on high for 1 1/2 hours before serving. Stir occasionally. Keep hot in crock-pot or chafing dish. Serve with corn chips.
Bring water to a boil. Add box of Rice-A-Roni wild rice and flavor packet. Let simmer 20 minutes.
Combine eggs, half and half, onion, salt and cayenne pepper; blend until smooth, then set aside. Drain crabmeat on towels until it is very dry. Sprinkle crabmeat, mushrooms and cheese over bottom of pie shell. Pour in egg mixture; top with chopped parsley. Bake at 425° for 15 minutes. Reduce heat to 300° and bake 30 more minutes, or until knife inserted in the quiche comes out clean. Let stand 15 minutes before serving. Makes 6 to 8 servings.
Melt margarine; add onion, pepper and garlic. Saute until soft. Add salt, tomatoes with juice, potatoes, thyme, bay leaf and parsley; simmer 10 minutes. Add fish and simmer 15 minutes.
Heat oven to 350°. Prepare, bake and cool cake mix as directed on package for 2 (9-inch) round cake layers. Place cake layers, top side up, in 2 clean 9-inch round cake pans. Pierce cake with large fork at 1/2 inch intervals. Stir 1 cup of boiling water into each flavor of gelatin in separate bowls 2 minutes or until dissolved. Carefully pour red gelatin over 1 layer and lime over the second layer. Refrigerate 3 hours. Dip 1 cake pan in warm water 10 seconds, unmold onto serving plate. Frost. Unmold second layer, carefully place on first layer. Frost top and sides.
Heat together the broth and mushrooms, including the juice. Blend the flour, garlic salt, pepper and milk. Stir into the broth and cook until thickened. Remove from the heat and stir in the grated cheese. Mix together the cut up chicken, cooked rice and peas. Pour into a buttered casserole dish. Add the broth mixture. Top with French onions. Bake 30 minutes at 375°.
Combine butter, onion and celery in 1 1/2-quart glass dish. Cover and bake on High 3 to 4 minutes. Add broth. Cook on High until boils (3 to 5 minutes). Add rice. Stir and cook 15 to 18 minutes on Simmer 50% power. Let stand 5 minutes. Four ounces chopped mushrooms can be added when you add the rice.
Peel potatoes. Slice 1/8-inch thick. Fry in hot Crisco over low heat in 10-inch pan. Season with salt and pepper to taste. When underside of potatoes have browned, turn and fry slowly on other side. Leave skillet uncovered.
Mix together the soups, lemon juice and mayonnaise. Layer the rice, broccoli, chicken and soup mixture. Top with cheese, bread crumbs and margarine. Bake at 350° for 1 hour.
Brown ground beef and drain fat. Put tomatoes in a blender just on low to lightly chop up. Pour in skillet with beef. Add tomato sauce and tomato soup (no water). Add garlic, oregano and brown sugar. Simmer on low for about 30 minutes. In a large pot, boil mostaccioli until tender (do not overcook or it gets mushy). Drain.
Brown onions and ground meat, then add tomatoes and corn and let cook on top of stove until tomatoes have cooked down. Boil macaroni in salted water. Put a layer of macaroni in casserole and a layer of cheese. Alternate ending with cheese. Bake at 350° for 30 minutes.
In a large, heavy pot, place apples. Cover with cider vinegar and cook until soft. Add sugar, salt, cinnamon, cloves, allspice, lemon rind and lemon juice. Cover tightly. Cook over low heat until sugar dissolves. Uncover and cook quickly, until thick and smooth. Stir with wooden spoon so mixture won't stick and burn.
Mix first three ingredients and place in the bottom of a 9 x 13-inch pan. Bake at 400° for 8 minutes, then let cool completely. Mix jello and water, then let cool. Add strawberries to the jello mixture.
Saute onion and garlic in margarine for 5 minutes. Add remaining ingredients, except cheeses and corn chips. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Stir in 1/2 cup Jack cheese and Cheddar until melted. Ladle into bowls and sprinkle with remaining cheese and corn chips. Serves 6.
Cream together cream, sugar and milk. Beat until fluffy. Pour into pie shell. Top with strawberries that have been sliced, sweetened and drained. Freeze at least 1 hour. Top with whipped cream.
Bake cake as directed on box. Let cool, then slice into 4 layers. Mix sour cream, pineapple and sugar. Put this between layers. Save 1 cup and mix with Cool Whip for icing.
Mix first 5 ingredients and let stand, covered with ice, for at least 3 hours. Drain well. Combine remaining ingredients and pour over cucumber mixture. Bring to a boil, pack into hot jars, cover and seal.
Combine all ingredients in a large bowl. Mix well by hand. Pack firmly in a loaf pan. Bake at 350° for one hour. Let stand 5 minutes before slicing.
Cream white and brown sugars. Cut shortening in. Add beaten eggs, vanilla and milk. Add flour, oatmeal, baking soda and salt. Stir in orange slice pieces. Drop by teaspoonful onto cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix all ingredients except cheese. Pour 1/2 batter in well-greased 9 x 12-inch pan (or Pyrex). Sprinkle half of cheese on top. Spread remaining batter over cheese. Top with remaining cheese. Bake at 350° for about 40 to 45 minutes until cheese begins to brown and edges crust.
Preheat oven to 350°. Combine margarine and sugar. Beat until smooth. Add eggs, 1 at a time, beating well after each. Next add flour and milk (starting with flour and ending with flour). Then add vanilla and cocoa. Beat until smooth. Pour batter into 4 greased and floured round cake pans. Bake layers approximately 20 to 25 minutes.
Beat potatoes, sugar, eggs, sweet milk until no lumps in potatoes. Add rest of ingredients. Chill dough, roll out and cut. Fry on each side to desired browness in hot grease. Test with fork - if it comes out clean, they're done.
Beat egg whites, adding sugar slowly. Crumble walnuts and crackers into egg white mixture. Cut butter into small squares and spread over bottom of pie pan (leave butter chunky, do not melt). Pour mixture into pie pan. Bake at 325° for 20 minutes.
Place seeds on jelly roll pan. Sprinkle with oil and salt. Roast in oven at 250° until crisp. Stir often.
Cook with just enough water to cover potatoes, celery and onions. When done, add a pint of half and half to the liquid. Thicken with 2 tablespoons cornstarch or flour. Bring to a boil; enjoy good eating.
Melt cheese, chocolate chips and oleo together in microwave or double boiler. Add powdered sugar and nuts. Put into 9-inch square dish and refrigerate. When chilled, cut into squares.
Do not peel squash. Slice squash thin. Add celery leaves and onion. Add bouillon cubes and cook until thickened. Add more water, if needed. Salt and pepper to taste. If thicker soup desired, put all in blender until smooth.
Heat oven to 325°. Grease bottom of 9 x 5 x 3-inch pan. Mix together flour, sugar, baking powder, soda, cinnamon, cloves, nutmeg and salt. Stir in oil, water, pumpkin, eggs, nuts and raisins. Pour into pan. Bake 1 hour and 15 minutes. Cool completely before slicing.
Mix sugar, flour and eggs together. Add milk and flavor. Pour in an unbaked pie shell. Cook at 350° for an hour (the center will be a little shaky).
Mash bananas with a fork in a bowl. Stir in remaining ingredients until combined. Pour batter into a buttered loaf pan. Bake at 325° for 50 to 60 minutes or until bread tests done.
Pack quart jars with tomatoes, onions and hot peppers. Mix water to vinegar and sugar per quart. Heat liquids to boiling and pour in jars and seal.
Bake the cookie dough in a glass pie plate until done (about 14 minutes). When it is cool, spread the cream cheese and sugar mixture on top. Pat the fruit dry; place on top. If it is for the next day, wait to add the fruit. Some common fruits are: strawberries, grapes, oranges, peaches, kiwi or bananas dipped in lemon juice to stop browning.
Mix ingredients well. Drop by spoonfuls into hot grease or oil used for frying. Turn to brown, if necessary.
Mix all together in bowl. Pour in 9 x 13-inch pan. Bake 30 to 35 minutes at 350°. Moist chocolate cake, is better the day after.
Place pork chops in casserole. Top with onion and pepper. Mix other ingredients and pour on top. Bake at 350° for 1 hour.
Mix jello according to directions on box. In a large glass bowl, layer 1/2 of each ingredient as listed, then continue the same with the other half.
Peel and slice apples and place in bottom of 9 x 13-inch pan. Sprinkle sugar and cinnamon over apples. Let stand. Mix flour, salt, baking powder, melted shortening, sugar and egg together. Spread over apples. (This mixture will be quite thick but once in the oven, it will spread out.) Bake at 375° for 40 minutes.
Drain beans. Mash beans and add remaining ingredients, reserving 1/4 cup of cheese. Pour into a 1-quart baking dish. Bake 20 to 30 minutes at 350°. After 10 minutes, pour on remaining cheese and bake until melted. Serve warm with tortilla chips.
Mix flour into sugar. Cream butter and sugar. Add eggs. Stir well. Add milk, then vanilla. Pour in pie shell. Bake for 10 minutes at 425°. Reduce heat to 325° and cook for 25 to 30 minutes.
Sift flour, sugar and baking soda. Add eggs, nuts, coconut and pineapple. Combine well, but do not beat. Pour into greased and floured 9 x 13-inch dish or pan. Bake at 350° about 45 minutes.
Brown pork chops in a large skillet with margarine. Pork chops should be cooked all the way through prior to the next step. Add 2 1/2 cups water to skillet and simmer pork chops for 15 to 20 minutes on medium-high heat. Add flour to 1 cup warm water; mix well. Salt and pepper simmering pork chops. Add flour to the skillet, stirring constantly. Add more water if gravy is too thick.
Mix first 3 ingredients. Heat until dissolved. Add remaining ingredients. Mix well. Pour into unbaked pie shell. Bake at 350° for 55 minutes or until firm.
Mix together all ingredients and pour into 2 uncooked 9-inch pie shells. Bake at 450° for 10 minutes, reduce heat. Bake at 350° for 35 minutes.
Mix first 4 ingredients for 2 minutes. Add icing and mix with cake batter. Spray a tube pan with nonstick spray. Place pecans in the bottom of the tube pan and pour batter on top of the nuts. Bake for 50 minutes at 350°.
Put butter into frying pan and melt.	Brown pineapple slices in	melted butter.	Put pineapple aside after browning. Add a little Crisco and fry ham.	Make Syrup and pour over ham which has been topped with pineapple slices.
With a fork, mix cake mix (but not the 1/2 c. reserved), 1 egg, 1/3 c. oil and the 1/2 c. pecans. Spread in a 9x13-inch baking dish. In another bowl mix the mashed potatoes, Eagle brand milk, 2 eggs, brown sugar and the 1/2 c. cake mix and vanilla. Pour over cake mixture. Then mix cream cheese, 2 eggs and the box of powdered sugar and pour over potato mixture. Bake at 350° for 35 to 40 minutes.
Mix all ingredients together and put in a greased 9-inch square pan. Bake at 350° for 40 to 45 minutes. Serve warm with milk and fruit, if desired.
Grate cheese by hand or food processor. Spread in 9 x 13 dish. Sprinkle with sugar, salt and pepper and set aside.
Heat oil in a skillet. Add onion; simmer until golden yellow. Add ground beef. Stir with fork while onion browns lightly. Add remaining ingredients. Pour into a bean pot or 2-quart casserole. Bake in hot 400° oven for 30 minutes. Serves 8.
Heat the egg whites and sugar in double boiler to 150°. Transfer to a very large bowl and beat to a meringue. Cream the shortening and powdered sugar in largest mixing bowl. Add half of the meringue. Mix. Now add rest of meringue and beat a few minutes. Flavor and color to suit. I flavor with 1 teaspoon vanilla and use on a white cake. Tastes just like a wedding cake.
Peel, wash and slice potatoes. Spread layer of potatoes in bottom of a 2-quart baking dish. Sprinkle with salt, pepper and flour; then dot with butter. Repeat layers until 3/4 full, then pour milk over layers. Sprinkle with cheese. Bake at 350° for 1 hour or until tender.
Place beans in blender or food processor. Process well. Add sesame seed paste, garlic, lemon juice, salt and pepper. Stir to blend. Shape mixture into a mound on a flat plate. Press your finger in center of mound to make an indentation. Fill indentation with oil. Garnish with parsley sprigs. Makes about 1 cup.
Mix flour and shortening with a fork. Add ice water slowly and only a little at a time. Mix until all flour is moistened and dough forms a ball. Divide dough into thirds. Roll out on a lightly floured board. Cut in 4-inch circles. Place on an ungreased cookie sheet. Prick all over with a fork. Mark each circle across the back of a knife so it can be broken in half when placed on a plate. Bake in a 350° oven for 15 minutes or until thoroughly dry, but not very brown. Cool on rack before storing.
Grind and drain. Add 1 cup sugar to 1 cup vinegar until all the relish is covered. Boil sugar and vinegar. Pour relish in and boil 10 minutes. Put in jars and seal.
Drain fruit and keep the juices. Beat one egg and 1 tablespoon flour. Add 1/2 cup sugar and mix well. Add pineapple and orange juices to egg mixture and cook over medium heat until it cooks slightly. Pour over fruit while still hot.
Heat oven to 300°. Spray a spring-form pan, 9 x 3-inches, with nonstick cooking spray. Sprinkle chocolate wafer crumbs on bottom of pan. Beat Thick Yogurt and cheese in medium bowl on medium speed until smooth. Add sugar, milk, flour, vanilla and egg whites. Beat on medium speed about 2 minutes or until smooth.
Mix nondairy whipped topping, sour cream, sugar and lemon juice. Add bananas, pecans, pineapple and cherries. Pour into large dish. Chill overnight or freeze. Better if frozen.
In medium bowl, combine flour, baking soda and salt. In large bowl, cream brown sugar, sugar, butter and vanilla. Beat in egg whites. Gradually beat in dry ingredients alternately with water. Stir in chocolate chips and nuts. Drop by rounded tablespoonfuls onto lightly greased baking sheets. Bake in preheated 350° oven for 10 to 12 minutes.
Combine dry ingredients. Measure water, oil and vanilla in large jar (do not stir). Add all at once to dry mixture. Beat until smooth. Beat in vinegar; mix well. Pour into greased 9 x 13-inch oblong pan. Bake at 350° for 30 minutes or until done. Frost as desired or split in layers. Spread cherry pie filling between layers, top with Cool Whip or real whipped cream.
Mix all ingredients until smooth. Turn into a hot, well-oiled pan. Smooth oil over entire top of batter. Bake in a preheated 425° oven until sides shrink from pan, approximately 25 minutes. Serve immediately. Double this recipe for cornbread dressing.
Melt margarine in 9 x 13-inch pan. Dry chicken and place in pan. Roll chicken in margarine; coat well. Leave in pan. Sprinkle 1 teaspoon of salt and pepper over chicken. Pour rice around chicken. Dice onion; sprinkle over chicken. In bowl, dilute 2 cans of soup with 2 cans of water. Mix well. Pour slowly over chicken. Makes sure all rice is covered. Preheat oven to 400°. Cook 1 hour or until tender.
Heat soup, milk and dash of pepper. In buttered casserole dish, alternate layers of potatoes, onions, soup mixture and cheese. Dot top with butter. Cover. Bake at between 350° and 375° for 1 1/2 hours or until potatoes are cooked. Uncover about the last 15 minutes.
Brown beef in oil. Add 2 cups water; simmer until meat is tender. Add onion, celery and soy sauce; cook for 10 minutes. Rinse and add vegetables and bean sprouts. Cook 10 minutes longer. Thicken with mixture of sorghum, cornstarch, ginger and 1/4 cup water. Serve over rice.
Cook potatoes with skins on (no salt). Cool, peel and cube. In saucepan, melt butter; add flour and salt. When this thickens, remove from heat. Add milk slowly, stirring constantly. Return to heat. Add cheese and stir until melted. Place potatoes in casserole or cake pan; pour sauce over. Bake 1 hour at 350°.
Melt butter and set aside to cool. Mix all ingredients, adding coconut milk last. Grease 9 x 13-inch pan with Crisco, margarine, etc. Pour mixture into pan. Bake 1 hour at 350°. (Watch so it doesn't burn.) Cool and cut.
Add enough water to chicken broth to make 2 1/2 cups liquid. Cook rice in liquid according to package directions. Transfer to large bowl. Combine oil, soy sauce, salt and if desired, sesame seed; mix well. Stir into hot cooked rice. Cover and chill. Stir in remaining ingredients before serving. Makes 6 main dish servings.
Cream butter, sugar and flour. Add lemon juice, beaten egg yolks and milk. Fold in stiffly beaten egg whites. Bake in custard cups set in a pan of warm water. Bake at 360° for 25 minutes.
In skillet, saute the onion and cabbage in water until soft. Add seasoning and simmer. Serve warm.
Combine first 8 ingredients in medium bowl. Blend soup and milk in medium saucepan over medium-high heat. Add cheese and heat and stir until cheese melts. Add cheese mixture to noodle mixture. Turn into 2-quart casserole. Top with almonds. Bake, uncovered, at 425° for 20 minutes.
Combine sugar, cinnamon and nuts; set aside. Combine first 5 ingredients. Beat until smooth.
Marinate shrimp with tails in salad dressing at least one hour. Turn or toss every 15 minutes. Either put shrimp on skewers or on a grilling pan. Cook on hot grill 10 minutes each side.
Peel and slice potatoes (in round slices). Dice onions. In large bowl, mix soup, milk, onions and potatoes. Make sure the potatoes are coated well. Place into casserole dish. Cook in oven or microwave oven until potatoes are tender. Then put Cheddar cheese on top and continue cooking until cheese melts.
Step 1: Dissolve jello in boiling water and add raspberries; stir until thawed. Chill in refrigerator until syrupy (about 1 hour).
In a mixing bowl, combine the cheeses, onion, Worcestershire sauce and celery seed. Beat until fluffy. Cover and refrigerate for at least 2 hours. Shape into a 7 x 1 1/2-inch log. Roll in walnuts. Insert rosemary or parsley sprigs for the branches. Serve with crackers. Yield: 2 cups.
Slice and cut muffins into quarters (8 pieces from each muffin). Melt butter. Add cheese and crabmeat. Spread on muffins. Broil 4 to 6 minutes.
Cut ribs into 2 to 3 rib pieces. Put in a large roasting pan and sprinkle with salt and pepper. Roast in a 450° oven for about 1/2 hour, turning ribs occasionally until brown. Reduce heat to 350°. Cook 1 hour longer, not covered. Remove from oven and drain off fat. Add undrained sauerkraut, apples, caraway seed, pepper and onion to the ribs. Cover. Continue roasting at 350° until ribs are tender and meat will slip easily from the bones, about 1 hour. Add water, if necessary, during last of cooking.
Preheat oven to 325°. Cook together in casserole with cover for 2 3/4 hours. Add 1 cup frozen peas and cook 15 minutes more. Mix 3 tablespoons of flour in water (about 3/4 cup). Add slowly to thicken stew.
Mix softened cream cheese in pimento spread; add 1 teaspoon Worcestershire sauce and onion. Mix thoroughly and add dried beef.
Brown the chops. Combine all other ingredients with water. Mix well and pour over pork chops. Cook slowly until chops are tender, about 1 hour.
Beat cream cheese with fluffy. Add powdered sugar gradually. Stir in melted chocolate and add vanilla. Blend well. Press into a buttered 8 x 8 x 2-inch pan. Chill.
Soak cucumbers in water and lime for 24 hours. Wash real good, then soak for 3 hours in cold water. Drain it. Put in pot with 1 cup cider vinegar, alum and red coloring. Add enough water to cover; simmer for 2 hours. Drain off and throw away. Make syrup with 2 cups cider vinegar, 10 cups sugar, red hot cinnamon candy and 8 sticks of cinnamon. Bring to a boil and pour over rings. Let stand overnight, t hen drain syrup off into pot. Reheat syrup and pour back over rings; let set 24 hours. Repeat again. Then put in pot and let rings come to a boil. Jar up in hot sterile jars.
Mix all ingredients together and put in casserole dish. Bake at 350° for 1 hour, uncovered.
Combine sugar and flour. Add eggs and beat well. Add maple syrup and beat again. Put in unbaked pie shell. Bake at 350° for 50 minutes.
Crush the anise seed with the cloves, using a mortar and pestle. Crack the nutmeg with a hammer. Break the cinnamon into 1/4 to 1/2-inch pieces. Add the remaining ingredients, stirring gently, but well. Place in a tightly sealed jar.
In a large saucepan, combine chicken broth, rice, spinach, pepper and chicken. Bring to a boil. Lower heat; simmer about 15 minutes. When serving, garnish each bowl with 1 teaspoon cheese. Serves 4 (1 1/2 cups each). Calories: 161; 3 gr. fat (for less fat, omit cheese or use fat free cheese).