HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a skillet, saute potatoes in butter until tender and golden brown. Add the onion and green pepper. Saute until crisp-tender. Add ham, eggs and cheese. Cook until eggs are done. Stirring occasionally.
Mix eggs, sugar, vanilla and Karo. Melt butter and add mixture. Line pie shell with chopped pecans and pour mixture over them. Bake at 275° for about 1 hour.
Mix together ground chuck, onion soup, egg, m.s.g. and bread crumbs. Form into bite-size meat balls. Arrange on cookie sheets. Brown in a 350° oven for about 15 minutes. Stir together catsup and jelly until blended; heat over medium heat. (I use crock-pot.) Add meat balls. Simmer until ready to use (at least 1 hour).
Spread mixture over meat and mushrooms. Bake in covered pan 3 hours in 300° oven. Serve over rice or noodles.
Melt the chocolate chips and evaporated milk over low heat. Remove from heat. Add and mix well the sugar, nuts and cherries. Chill mixture, then form in small balls. Roll in coconut. Chill 4 hours minimum. Keep chilled until time to serve.
Saute onion, peppers and garlic in margarine. Add other ingredients. Bring to a boil, then simmer for 30 minutes. Serve over rice.
Soak bread in milk until softened. Beat eggs. Add ground meat, salt, pepper, bread, flour and cloves. Mix well. Shape into patties against side of bowl with aid of a large spoon; fry slowly, turning to brown evenly. Remove from pan and make gravy using drippings in pan. Pour over frikadeller and serve.
Boil chicken and debone. Put in bottom of casserole dish. Put eggs, peas and carrots over chicken. Combine soup and broth and pour over chicken. Mix flour and milk with fork until moistly smooth and pour over other ingredients. Pour butter over crust. Bake at 350° for 1 to 1 1/2 hours or until crust is brown.
Mix all ingredients except chickens. Pour sauce over chickens and bake in a 350° oven for 1 hour. Baste chickens as they cook.
Slit lengthwise pocket in each breast, cutting 3/4 way through. Combine Ricotta, olives, parsley, onion and garlic salt. Place 1/4 cup in each pocket. Arrange stuffed breasts in 9 x 13-inch baking pan and cover with pasta sauce. Bake at 350° for 35 to 40 minutes or until chicken is done. Sprinkle Mozzarella cheese over top and return to oven 3 to 4 minutes. Serve on fettucine and garnish with parsley sprigs. Serves 4.
Combine cabbage, orange, onion and turkey; in a salad bowl. Stir together hoisin sauce, vinegar and orange juice in a small cup; pour over salad and toss gently until well coated. Makes 2 - 1/2 cup servings.
Insert 8 wooden sticks or skewers into cut ends of bananas. Freeze until firm. Melt together the chocolate and oil in small saucepan over low heat, stirring frequently. Cool slightly; pour into tall, narrow glasses. Dip each frozen banana into chocolate mixture, coating evenly. Immediately roll in Add-A-Crunch. Freeze. For longer freezer storage, wrap securely in foil. Makes 8 Frozen Banana Pops.
Marinate chicken in garlic, lemon juice and olive oil. Cook in covered skillet on medium heat; turn.
Cook sweet potatoes and mash. Preheat oven to 350°. Cream sugar and butter in mixing bowl until light and fluffy. Add corn meal and half and half; blend well. Add eggs one at a time, beating well after each. Add sweet potatoes, nutmeg, cinnamon, salt and vanilla. Blend well. Pour into unbaked pie shell. Bake at 350° for 50 minutes or until knife inserted one inch from edge comes out clean. Cool in pan on wire rack. Serve with scoop of whipped cream.
Combine biscuit mix, milk and melted butter in a bowl. Stir until blended, then refrigerate for 30 minutes. Divide dough into 2 pieces. Roll out each piece to 1/8-inch thickness, about 8 x 10. Spread each rectangle with uncooked sausage and sprinkle on the peppers and onion. Then roll up lengthwise and place in freezer for an hour to make slicing easier.
Cream margarine. Add sugar. Mix flour, soda and cocoa. Add to sugar mixture. Add mincemeat. Bake at 350° for 45 minutes.
Saute onions in 1 tablespoon of cooking oil. Add ground beef and brown. Add mushroom soup and 1 can of water. Simmer for 15 minutes; stir in sour cream and simmer 10 minutes more. Serve over rice or noodles.
Boil butter, margarine and sugar mixture for 2 minutes. Grease cookie sheet. Lay graham crackers on cookie sheet. Place almonds on crackers. Spoon butter mixture over crackers. Bake at 325° for 10 to 12 minutes. Remove from cookie sheet immediately.
Whisk Egg Beaters with milk. Skin the chicken and cut into nuggets. Dip pieces in egg mixture, then roll in cornflakes. Put coated nuggets on a cookie sheet. Bake at 400° for 15 minutes. Serve with barbecue sauce, honey and mustard or fat-free Ranch dressing as dipping sauces.
Place oil in frying pan over medium heat and spread so it coats the surface. Add ground meat and onion and cook until the meat is brown. Stir often with a spatula to keep the meat from sticking to the pan. Add rest of ingredients to the pan; stir. Bring to a boil, cover and simmer slowly for 1 hour. Serves 4.
Combine all ingredients. Roll dough into balls and pat in lightly greased pan. Bake at 400° until golden brown.
Sift flour, baking powder, baking soda, salt and cinnamon together. Add sugar, salad oil and eggs. Mix well. Add carrots, pineapple and nuts. Blend thoroughly. Pour in 13 x 9-inch pan that has been greased and floured. Bake in 350° oven for 35 to 40 minutes or longer.
In saucepan over medium heat, mix milk and confectioners sugar. Bring to rolling boil. Let boil for 2 minutes. Turn off heat and blend in Marshmallow Creme and peanut butter. Mix thoroughly. Pour into buttered pan. Let cool and cut into squares.
Peel apples and cut into small pieces. Place in a 9-inch pastry lined pie pan. Mix the flour, sugar, salt and spices, then sift over the apples. Pour cream over pie. Top with strips of pastry. Bake at 425° for 35 to 40 minutes.
Peel potato and cut into 1/2-inch cubes. Combine soup/recipe mix, potato and corn (drained). Bring to a boil over medium-high heat. Reduce heat, partially cover and simmer 10 minutes. Stir in half and half or milk plus 1 tablespoon butter or margarine. Heat through. Do not boil! Serves 4 to 6.
Put butter in a 1 1/2-quart casserole dish and melt on High (about 1 minute) in microwave. Stir in brown sugar and cinnamon. Microwave on High 2 minutes; mix well. Add nuts and mix to coat. Microwave on High 3 to 5 minutes. Spread out onto wax paper and cool slightly. Serve warm or cold. Makes 1 pound.
Put sugar on apples; let stand about 10 minutes. Melt butter; add to apples and sugar. Add egg, flour, soda and spices; mix. Add nuts. Bake for about 40 to 45 minutes at 350°. Very good.
Melt butter in sheet pan. Mix 1 1/2 cups sugar with 3 tablespoons of cocoa and mix with self-rising flour; add milk and vanilla. Pour in melted butter and pour in buttered pan. In separate pan mix 2 cups sugar, 1/2 cup cocoa and boiling water. Pour over cake in pan. Do not stir! Cook about 30 minutes at 325°.
Combine butter, sugar and milk. Boil for 2 minutes, stirring constantly. Remove from heat; stir in vanilla, oatmeal and nuts. Drop by teaspoon on wax paper and flatten.
Soak cucumbers in lime water 24 hours. Drain; rinse in cold water. Let stand in cold water 3 hours. Mix vinegar, sugar and salt and pour over cucumbers. Let stand until next morning. Boil 35 minutes with spices to taste. Put in jars and use hot water bath 10 minutes and take out to let seal.
Add to each quart. Pour over boiling brine; seal. Can use after 6 weeks.
Bring 4 cups water to a boil in a large skillet. Add fish; cover, reduce heat and simmer 7 minutes or until fish flakes easily when tested with a fork. Remove fish from skillet with a slotted spatula; set aside.
Mix first 5 ingredients. Place ham on each tortilla. Spread each tortilla with cream cheese mixture. Roll, cover and chill with seam side down. (This can be done up to 5 days in advance.) To serve, slice in 1/2-inch slices. Do not freeze.
Beat eggs. Add sugar, syrup, butter and vanilla. Blend well. Stir in pecans. Pour into pie shell. Bake 15 minutes at 425° and then reduce to 350° for 15 to 20 minutes until done. I check with a toothpick in center.
Clean and shred lettuce. Combine with onions and top with fruit. Best if chilled prior to serving. Apply dressing just before serving. Serves 4.
Preheat oven to 350°.	Melt chocolate and butter. Set aside. In large	bowl mix eggs, sugar and vanilla. Beat 1 minute. Add chocolate mix and beat until smooth.	Mix flour and salt. Add to chocolate	mix. Add nuts and chocolate chips. Beat at	low speed or	by hand just until flour is absorbed.	Do not overbeat. Pour into a greased and floured 9 x 13-inch pan. Bake 35 to 40 minutes.
Preheat oven to 375°. Brown hamburger and sausage; drain. Add remaining ingredients, except Mozzarella cheese. Simmer for 15 minutes. While simmering, pop biscuits and press in greased (Pam) muffin pans. Spread out over bottom and sides. Scoop in sauce mixture. Sprinkle with Mozzarella cheese and bake for 10 to 12 minutes. Enjoy. Great for a sleepover.
Cook macaroni and drain. Cook ground beef and onion and drain. Add all together; simmer on low heat for 1 hour, stirring occasionally. Yield: 2 quarts.
Brown the first 4 ingredients together, then drain off excess grease. Set aside. Add all the ingredients except for cheese to the meat mixture. Cook slowly about 1 1/2 to 2 hours. Cook lasagna noodles. Place 1/3 of the meat sauce into bottom of a 9 x 13-inch pan. Add a layer of noodles, then a layer of cheese, more sauce, noodles and cheese. Cover with remaining sauce and bake at 350° for 1/2 hour to 45 minutes.
Remove mushroom stems and reserve. Wash and dry caps, removing the spores. Brush with 2 tablespoons melted butter. Arrange in glass baking dish. Wash and dry the stems and mince. Put handfuls in corner of towel and twist to extract as much juice as possible. Saute stems with the scallions in 2 tablespoons melted butter for 4 to 5 minutes or until pieces begin to separate. Lower heat and add flour. Stir for 1 minute. Stir in cream and simmer for 1 minute or until thickened. Add parsley and dash of black pepper. Fill the mushroom caps with this mixture. (May be refrigerated overnight at this point.) Sprinkle each mushroom with grated cheese; dab a small amount of melted butter on top. Bake 15 minutes at 375° or until lightly brown. Worth the effort! Yield: 12 mushrooms.
Place 3 cups Raisin Bran in Kitchen Aid mixer. Blend. Mix next 4 ingredients in a separate bowl. Sift dry ingredients into Bran flakes. Turn mixer on to blend dry ingredients. Mix 1 egg, buttermilk and oil in Tupperware blender/shaker. Shake well. Add to dry ingredients. Blend only until moist. Add 1/2 to 3/4 cup raisins. Pour into 12 muffin cups. Fill to the top. Bake 20 to 25 minutes. Cool 5 to 10 minutes.
Cook macaroni; drain. Fry sausage and onion until lightly brown. Stir in flour and salt. Add milk and cook over low heat until thickened, stirring constantly. Place alternate layers of macaroni and sausage in greased 1 1/2-quart casserole dish. Pour balance of sauce over all. Top with cheese. Bake at 400° for 25 minutes.
Preheat oven to 375°. Mix shortening and margarine until creamy. Add eggs and vanilla; mix until blended. Stir in flour, soda and salt, mixing until well blended. Add nuts and chips. Drop by heaping teaspoonfuls onto baking sheet. Bake 8 to 10 minutes or until lightly browned. Makes about 6 dozen cookies.
Thoroughly drain orange segments and pineapple chunks. Mix all of the ingredients together and refrigerate for at least 4 hours. This recipe may be doubled.
Place pineapple in large saucepan; add jello and heat until jello dissolves. Cool slightly. Mix remaining ingredients thoroughly and stir into jello mixture. Chill until firm.
Mix in order given and put in unbaked pie shell. Bake 1 hour at 300°.
Cover pie shells with broken pecans. Mix sugar, margarine, Karo syrup, vanilla and eggs. Pour mixture over pecans. Bake at 350° for 30 to 40 minutes.
Chop dates, pecans and marshmallows. Crush graham crackers. Knead together with milk in large bowl. Shape into loaf and place on greased platter. Chill at least 2 hours or overnight. Will keep up to 2 weeks in icebox.
Boil butter, sugar, milk and cocoa 1 minute. Add oats and vanilla. Beat 3 minutes. Drop on wax paper.
Boil chicken approximately 45 minutes. Dice chicken and put into a casserole dish. Add dry stuffing mix.
Cook first 3 ingredients for 2 minutes. Remove from heat; stir in Marshmallow Creme, peanut butter and vanilla. Stir and leave in container to cool. Cut and serve.
Dissolve sugar in boiling water. Refrigerate until well chilled. Pour chilled mixture into chilled punch bowl. Add lemon juice, apricot nectar and frozen juice concentrates. Stir until well combined. Add ginger ale. Top with scoops of sherbet; garnish with fresh mint leaves, if desired.
Peel eggplant and cut into 1-inch cubes. Saute eggplant and onion in butter or margarine in large frying pan for 10 minutes or until barely tender. Stir in tomatoes, salt, oregano and pepper; cover. Cook slowly over medium heat for 10 minutes or until vegetables are tender. Remove from heat. Stir in sour cream and parsley. Yields 6 servings.
Mix cornstarch and sugar in a sauce pan or top of double boiler. Add boiling water, stirring constantly, cook until thick and clear (about 10-12 minutes). Add salt to egg whites and beat until stiff. Add 3 Tbsp. sugar and vanilla, beating until egg whites are creamy. Pour hot cornstarch mixture slowly over whipped egg whites, beating continuously. Cool slightly and fill pastry shell. Cover with whipped cream and sprinkle grated chocolate over top. Chill.
Mix everything together slowly and pour into pie shell. Chill and top with Cool Whip.
Mix white sugar and cocoa together. Add eggs (beaten). Add vanilla, melted butter (or oleo), Pet milk and coconut. Mix and put in unbaked pie crust. Bake at 350° for 45 minutes or until set. Pecans can be substituted for coconut. Serve with Cool Whip and cherry. Makes 2 pies.
Mix all ingredients and place in 3-quart casserole. Bake, uncovered, for 1 hour at 350°. Freezes well.
Mix wallpaper paste with water to make a thin paste. Add sawdust slowly to get a dough consistency. Add a little salt as a preservative. This dough will have a textured finish. Refrigerate overnight. Objects will need to dry several days before they can be decorated or painted with tempera.
Simmer raisins and water in a saucepan over low heat until raisins are plump, 20 to 30 minutes. Drain raisin liquid into measuring cup; add water to make 1/2 cup liquid. Heat oven to 400°. Cream shortening, sugar, eggs and vanilla. Stir in raisin liquid. Blend flour, baking soda and cinnamon. Add rolled oats and raisins. Drop rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake for 8 to 10 minutes.
Let cream cheese set out to soften. Chop ham finely. Mix all ingredients together and spread thin on flour tortillas. Roll-up, cover and refrigerate for at least 3 to 4 hours, preferably overnight. Slice in 1/2-inch rounds. Serve with your favorite salsa on top.
Crush vanilla wafers and melt butter; mix together. Line a long pan with half of mixture. Pat down firmly; set aside. Cream together cream cheese and sugar. Beat until light and fluffy; set aside.
Cover cucumber slices with water; add salt and let stand overnight. Boil sugar and vinegar until it becomes thick. Let stand overnight. Next morning drain slices; wash and drain slices. Pour sugar and vinegar mixture over slices. Put in freezer boxes and freeze.
Combine all ingredients, put in crock-pot and cook for 6 to 8 hours on low heat.
Cook and mash potatoes; add butter. Add remaining ingredients; mix well. Serve hot, but can be served cold. Decorate with parsley and olives.
Mix together the cornmeal, salt, flour and soda. Add the remaining ingredients. Bake in greased pan for 45 minutes at 350°.
Boil sweet potatoes. Peel and mash with melted butter and salt. Mix all together in 2 small or 1 large rectangular Pyrex dish. Heat for serving, or freeze. After freezing, reheat completely before adding marshmallows to top. Lightly brown and serve. Serves about 10 to 12.
Beat butter, sugar and vanilla until light and fluffy in large bowl with electric mixer at medium speed. Combine the flour, baking powder and salt in small bowl. Gradually beat flour mixture until well blended. Wrap dough in plastic wrap; flatten lightly and refrigerate for 1 1/2 to 2 hours.
Mix corn, flour, sugar and salt together. Combine well beaten eggs, margarine and milk; mix well with corn mixture. Pour into a greased baking dish. Bake at 350° for 1 hour. Stir from the bottom 2 or 3 times during the first 30 minutes of baking time.
Saute onion with ground meat while it is browning; drain and add salt, pepper, corn and tomatoes. Simmer for 30 minutes. Add chili powder. Pour in a 9 x 13-inch casserole dish. Make a thin cornbread batter and spoon over the top. Bake at 400° until cornbread is done on top.
Preheat oven to 375°. In a large bowl, combine soup, sour cream, milk, seasoned salt, vegetables, half of cheese and half can of onions. Spoon into an 8 x 12-inch baking dish. Bake, covered, at 375° for 40 minutes or until vegetables are done. Top with remaining cheese and onions. Bake, uncovered, 3 minutes or until onions are golden brown. Yields 8 to 10 servings.
In a small saucepan, heat butter, sugar and honey over medium heat until melted. Add mustard, soy sauce, oil, ginger and/or garlic. Mix well. Cool slightly.
Measure marshmallows and butter into large saucepan. Cook over low heat, stirring until mixture is melted and smooth. Remove from heat. Stir in vanilla and popcorn. Wet hands and shape into 2 1/2-inch balls. Wrap in wax paper and store in loosely covered container.
Grease 10-inch tube pan. Preheat oven to 325°. In large bowl mix all cake ingredients. Pour into pan. Bake 50 minutes or until it tests done. While cake bakes, combine ingredients for frosting.
In a medium bowl, put margarine, brown sugar and Karo syrup. Put in microwave and cook for 2 minutes. Take out and stir. Cook again for 3 minutes. Take out of microwave and add baking soda. Mix well. Put popped corn in large bowl and pour mixture over popcorn. Mix well.
Combine cake mix, eggs, oil and oranges with juice in mixer bowl. Beat 5 minutes. Pour into 2 (9-inch) layer pans. Bake at 350° for 20 to 25 minutes. Cool before frosting.
Combine all ingredients. Take 18 slices of bread and cut off the crusts. Make 9 sandwiches and cut into 4 pieces. Makes 36.
Squeeze juice from the lemons. Mix lemon juice with Eagle Brand milk. Pour over vanilla wafers. Chill as for a pudding.
Spread six slices bread with butter. Arrange in bottom of greased 13 x 9 x 2-inch pan. Toast in moderate oven (350°) about 15 minutes. Combine beef, ketchup and salt. Spread over toast (1/3 cup per sandwich). Top with frankfurters, cut almost in half lengthwise, onion and cheese slices. Combine eggs and milk; pour over bread. Bake in moderate oven (350° to 375°), about 50 minutes. Makes 6 servings.
Cream butter, sugar, egg and vanilla until light and fluffy. Sift together dry ingredients; stir into creamed mixture. Blend well. Add chocolate chips.
Combine sour cream and taco mix. Put in bottom of bowl. Top with crushed chilies, then diced tomatoes, then with grated cheese (don't mix, leave in layers). Serve with Doritos or nachos.
Mix in pan; sugar, cocoa, milk and margarine. Bring to a boil and remove from heat. Cool for 1 minute and add all other ingredients. Drop by teaspoon onto wax paper and let harden.
Cream butter and sugar. Add one egg at a time and beat after each. Add one cup flour at a time and beat after each cup. Add soda to sour cream and stir. Add to butter mixture; add vanilla. Bake at 325° for 1 1/2 hours.
Grease 9 x 9-inch baking dish. Press 5 sliced biscuits in bottom of dish; spread to form a bottom crust.
Mix together oil and milk. Add to flour. Using a pastry blender or fork, work mixture into a soft dough. Pie crusts made with oil are tender though not as flaky as those made with harder fats. Place dough into a 9-inch pie pan and fill it with the desired filling.
Saute almonds in oil until slightly browned. Add beef, peppers and onion. Saute until beef is browned. Add peaches, water, soy sauce and seasonings; bring to a boil. Stir in rice, cover and remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings.
Brown turkey and sausage together. Add mushrooms, celery, onion and green pepper and simmer until tender. Pour off excess fat. Add cheddar, sauce and seasonings. Mix well. Add pasta. Place in greased casserole dish. Top with bread crumbs and bake at 350 degrees for 30 to 40 minutes. Serves 8-10.
In small saucepan, combine mayo, sugar, oil and vinegar. Bring to boil, whisking constantly. Cool to room temperature. Combine remaining ingredients in large bowl. Add dressing. Toss to coat. Cover and refrigerate several hours or overnight. Add bacon.
Chop the peaches up. Combine prepared pudding and chopped peaches. Chill 20 minutes.
Melt margarine; add marshmallows and melt together. Add vanilla and food coloring until well blended. Add corn flakes. Drop by tablespoons on waxed paper. Decorate with 3 cinnamon candies. Cool.
Place all vegetables in a pot and cover with water. Cook 20 minutes. Drain well. Put in 7 x 11-inch baking dish, vegetables and other ingredients. Bake for 20 minutes.
Brown bacon. Cook rice while bacon is frying. Remove cooked bacon. Drain half of bacon grease. Saute green onions and mushrooms in leftover grease. Push to side of pan. Add eggs and scramble. Crumble bacon. Add to pan. Stir. Add cooked rice and soy sauce. Season with garlic powder to taste. Stir well. Simmer 10 minutes.
Combine graham cracker crumbs, 1/4 cup sugar and melted margarine. Press firmly into bottom of 9 x 13-inch pan. Beat cream cheese, 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in half of Cool Whip. Spread over crust. Prepare pudding according to package directions using the 3 1/2 cups milk. Pour over cream cheese layer. Chill several hours. Spread remaining Cool Whip over pudding. Makes 12 to 15 servings. Can also substitute lemon or chocolate pudding.
Mix all ingredients, except vanilla. Bring to a boil and simmer one minute. Remove from heat, add vanilla and beat until thick enough to spread. Use on Black Devil's Food Cake.
Mix on medium. Pour into unbaked pie shells and bake at 350° for 45 to 50 minutes.
Chill all fruits, dipped in syrup or juice to prevent discoloration or drying out. When cold, drain all fruits. Be careful to keep each piece of fruit in tact. Set aside. Fold in whipped cream into mayonnaise. Carefully fold whipped mixture into fruits. Arrange fruit salad in a bowl and garnish with maraschino cherries. Fruit salad may be served as is, or freeze and then serve. Serves 12.
Mix and boil sugar and water. When cool, add orange juice and pineapple juice. When ready to serve, add ginger ale and ice. To make ahead of time, freeze the water, sugar and juice mixture. When ready to serve, thaw and just add ginger ale.
Cream butter and sugar. Add eggs; beat well. Dissolve soda in sour cream; add to mixture alternately with flour and baking powder. Add rind and nuts; mix by hand. Bake in tube pan at 350° for 1 hour. When done, mix juice of 2 oranges with 1 cup sugar; heat to dissolve sugar. Pour over baked cake slowly.
Melt cheese. Add soup, sour cream and onion. Mix well. Pour a small amount of cheese mixture into chicken (enough to moisten chicken). Place a spoonful of chicken on a flour tortilla. Roll up and place in an ovenproof baking dish, seam side down. Pour remaining cheese mixture over tortillas. Bake at 400° until cheese is bubbly. Top with more chopped onion and sour cream.
Locate your most recent telephone book. Dial your choice of pizza delivery, Pizza Hut, Little Caesar's, etc. Locate your remote control; sit back and channel surf while waiting for them to deliver. Take a break to hunt through your pockets and gather spare change to come up with a tip for the poor delivery guy.
Brown meat halfway through. Add onion, pepper, chili powder, taco mix, salt and pepper and garlic. Add tomatoes. Cook noodles and drain. Mix all ingredients. Add more taco seasoning to taste. Simmer 15 minutes. Serves 4.
Mix together. Chill and serve (bananas darken if not used pretty quickly). Simple and delicious!