HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Cut potatoes into long wedges, about 8 per potato (with or without skin). Place on cookie sheet. In small pan melt butter and brush a little on cookie sheet to keep from sticking. Brush rest of butter on potato wedges. Bake until golden brown, approximately 45 minutes. After about 20 minutes turn once with spatula so they don't stick.
Combine all ingredients, except oil and vinegar. While beating with electric mixer, add oil and vinegar alternately. Makes 2 1/2 quarts. Refrigerate.
Mix soups with the water. Stir in rice and pour into a 9 x 13-inch pan (sprayed with Pam). Place chicken pieces on top and sprinkle with the dry onion soup mix. Cover with aluminum foil and bake 1 1/2 hours at 325°.
Arrange chicken in 8 x 8-inch dish. Combine rest of ingredients and pour over chicken. Cover with vented plastic wrap. Microwave at 50% (medium power) for 15 minutes. Turn chicken over, recover and microwave for 10 to 20 minutes until tender. Arrange chicken over rice on serving platter. Spoon some sauce over chicken and garnish with paprika and chopped olives. Serve rest of sauce in gravy boat.
Combine all ingredients together in a small bowl. Refrigerate. Use on salads. Makes 2 cups.
Brown meat and keep covered. Boil tomatoes and peppers. When tender mix tomatoes, peppers, onion and garlic in blender. Add to meat mixture, then if needed add 1 teaspoon corn masa mix to thicken sauce. Once ready, put aside.
Cut potatoes into wedges and arrange, peel side down, in baking dish. Mix ingredients and brush over potatoes. Bake at 375° for 45 minutes or until tender. Brush occasionally with oil mixture.
Over low heat or in microwave, melt together soup and Cheez Whiz. Cook the rice according to package directions. Cook broccoli until slightly tender. Mix all ingredients in casserole dish and bake at 350° until hot through. About 5 to 10 minutes before removing from oven, sprinkle grated cheese over the top and remove from the oven when cheese is melted.
Squeeze water from tofu well and crumble. Add the remaining ingredients and mix well. Drop by spoonfuls into greased frying pan.
Melt oleo in a 13 x 9-inch baking pan. Blend flour, sugar and baking powder and stir in the milk. Pour over the melted oleo. Drain one of the cans of peaches; reserve the juice. Add both cans of peaches over the batter. Sprinkle the vanilla and sugar over top. Bake at 350° for 1 hour and 15 minutes.
Cook rice. Add carrots, cheese and remaining ingredients (saving 1/2 cup cheese). Place in casserole dish. Sprinkle extra cheese on top. Bake at 350° for 30 minutes.
Boil chicken until tender. Cool, skin and debone. Melt butter and saute onion. Add Velveeta and soups. Layer chicken, heated sauce and Doritos. Repeat; bake at 350° for 45 minutes. Makes 4 adult size servings.
Bring water and juice off cherries to a boil; remove from heat. Add jello, Equal, pineapple with juice and cherries. Let stand 5 minutes. Add diet Coke and nuts. Stir and chill.
Cook until sauce. Puree in blender, pour in bowl; cool. After cooled, add 1 cup heavy whip cream.
Cook and drain broccoli; mix with corn and add flour and salt to eggs. Mix with broccoli and corn and put into baking dish. Dot with butter and sprinkle with grated cheese. Bake at 350° for 45 minutes.
Dissolve yeast in warm water for immediate use or in 1/4 cup of warm water if you plan to store in refrigerator for later use, and use 1 1/4 cups cold water for the remainder. Sift flour, salt and sugar. Cut in shortening.	Add yeast and water. Stir in remaining ingredients. Continue to stir until dough is elastic. Place dough in greased bowl, cover and let rise 30 minutes for immediate use or place in refrigerator for later use. Roll dough (don't knead), cut into rolls and let rise at room temperature. Bake at 450° until light brown.
Mix ground beef, cooked rice, chopped onion, salt, pepper and egg together. Trim off thickest part of stem from cabbage leaves. Divide meat into equal portions wrapped in a leaf, fasten with wooden picks. Brown cabbage rolls slightly in oil. Add tomato sauce and water. Cover and simmer slowly for 40 to 50 minutes.
Prepare Rice-A-Roni according to package directions using 2 1/2 cups water. Cool. Spoon Rice-A-Roni into 10-inch pie pan and mold to form a shell. Combine cheese, half and half, eggs, onions, salt and pepper. Pour into shell. Top with bacon chips. Bake at 375° for 35 to 40 minutes or until set. Cool 5 minutes and cut into wedges. Yields 6 servings.
Brown beef and onion. Drain well. Season with salt and pepper, seasoning to taste. Spread beans in shallow 10 x 15-inch baking pan. Top evenly with meat mixture. Sprinkle chilies over meat mixture. Cover with cheese and drizzle with taco sauce. Cover and chill, if made ahead. Bake, uncovered, in a 400° oven for 20 to 25 minutes. Remove from oven and top with green onions, sour cream and olives. Mound avocado in center. Garnish with parsley sprigs. Serve with corn chips.
Mix ingredients well. Chill for 15 minutes. Form into 1-inch balls and press into small cupcake pans. Bake for 8 to 10 minutes (until light brown). Any kind of pudding mix may be put into baked cups. A dab of Cool Whip may be put on top.
Mix and pour into hot iron skillet. (I use two skillets.) Bake at 450° until browned.
Brown meat, onions and rice in oil; then drain. Add water, sauce and seasonings. Cover and simmer for 20 minutes. Top with grated cheese and broil, if desired.
Blend together butter, sugar, spices and salt. Beat egg yolks and add to butter and sugar mix. Sift in baking powder and flour, then add water and honey. Put nuts and fruit through food chopper. Add more flour, if needed. Fold in stiffly beaten egg whites. Bake for 1 hour in 375° oven.
Mix all ingredients well. Pour in 9-inch pie shell. Bake at 350° for 5 minutes. Lower to 325° and bake until done, about 25 minutes.
In large saucepan, combine sugar, corn syrup and peanut butter. Cook over medium - low heat until the sugar is dissolved. remove from the heat; add cereal and stir until coated. Spread into a greased 13 x 9 x 2 inch pan. Press lightly. Spread melted chocolate over bars. Chill.
In top of double boiler over hot water, heat 28 vanilla caramels in 2 tablespoons water, stirring frequently, until caramels are melted and mixture is smooth. Pour caramel mixture over 5 cups Kix cereal; mix gently. Drop mixture by spoonfuls onto waxed paper. Let stand until firm. Makes about 3 dozen candies.
Add sugar to apples and set aside. Sift flour, soda, nutmeg, cinnamon and salt together. Mix and add to apples. Mix eggs, vanilla and salad oil. Add to mixture and spread into a large greased cookie sheet. Sprinkle over top 1/2 cup brown sugar with 1/2 cup chopped walnuts and a little cinnamon. Bake at 350° for 45 minutes.
Combine all ingredients and blend well. After icing is on cake, keep cake in the refrigerator.
Combine eggs and sugar. Mix well. Add remaining ingredients. Mix and pour into an unbaked 9-inch pie shell. Bake at 375° for 10 minutes. Reduce heat to 300° and bake until brown, or when you shake the pie, it is firm. Yield: 8 slices.
Melt butter. Add sugar and milk. Bring to a boil. Add powdered sugar slowly, stirring constantly. Pour on cake while still warm. Cut into bars and serve with whipped cream.
Sprinkle jello onto cottage cheese. Add drained fruit and mix. Fold in Cool Whip and marshmallows. Refrigerate several hours.
Trim excess fat from brisket. Place meat on large sheet of heavy foil in shallow roasting pan. Sprinkle with onion soup mix and pepper. Pour wine around meat. Peel carrots and potatoes; cut into halves or serving size pieces and arrange around meat. Wrap foil to form an airtight package, but allowing space for gravy to form. Bake in preheated 325° oven for 3 to 4 hours. Slice meat across grain. Serve with pan juices and vegetables.
Mix soda and water. Pour over dates. Cream shortening and sugar. Add egg and beat well. Add date mixture. Add sifted dry ingredients alternately with milk. Beat well. Add grated orange rind and pecans. Bake at 350° for 45 minutes in a 9 x 13-inch pan.
Grease 9 x 13-inch pan. Steam broccoli 3 minutes. Cool and press dry. Beat eggs and milk until frothy. Mix flour and baking powder and stir into eggs, milk and margarine. Mix well. Fold in cheese, broccoli and chopped onion. Spoon into baking dish evenly. Sprinkle with seasoned salt. Bake at 350° for 35 minutes or until sets and is lightly brown. Let stand 5 minutes and then cut into squares.
Use blender or food processor to chop olives and onions by adding a bit of the olive juice to the container you are using. Add olives and turn blender/processor on-off about twice. Drain well, saving the juice to do the same with the onions. Drain the onions. Mix onions and olives with mayonnaise and crumbled Bleu cheese.
Preheat oven to 300°. Melt butter with the syrup in a saucepan. Stir in Jell-O and boil until mixed. Simmer on low heat for 5 minutes. Immediately pour the mixture over the popcorn, tossing to coat. Spread out in a 15 x 10 x 1-inch pan. Bake for 10 minutes. After the popcorn cools, enjoy!
In a bowl, combine egg yolk, ground beef, onion, salt and pepper. Shape mixture by teaspoonfuls into 24 balls. Remove crusts from bread. Roll flat and cut into 1 1/2-inch rounds. Place meatballs on bread rounds. Make a depression in each ball and fill with a cube of cheese, making sure bread is covered with meat mixture. Place on baking sheet. Broil in preheated oven about 6-inches from heat for 3 to 5 minutes or until no pink remains. Garnish with ketchup, mustard, sliced green onions or sliced dill pickles, if desired.
Layer bread; then sausage. Mix the rest of the ingredients then pour over bread and sausage. Set in refrigerator overnight. Cook, covered, at 300° for 1 1/2 hours.
Mix all ingredients and pie. Put in unbaked crust. Bake for 1 hour at 350°.
Combine all ingredients in greased 1 1/2-quart casserole. Cover and bake at 350° for 1 hour. Yields 4 to 6 servings.
Dredge meat in seasoned flour. Melt shortening in hot skillet and brown meat. Reduce heat. Add paprika, allspice, sugar, lemon juice, Worcestershire sauce, tomato juice and water. Cover and cook over low heat for 1 1/2 hours. Stir occasionally, adding more water if needed.
Brown meat in skillet. Brown onion ring slices, salt and pepper each layer. Layer as follows: potatoes, meat, onions, carrots and potatoes in a roasting pan. Bake at 350° for 1 1/2 hours or until done.
Cut cabbage in wedges and steam until tender in lightly salted water; drain well in colander while making sauce.
Combine sweet potatoes, sugar, eggs, milk, salt and vanilla and mix well. Pour into buttered 13 x 9 x 2-inch pan. Combine brown sugar, flour, pecans and butter and mix well. Spread over sweet potato mixture. Bake at 400° for 30 to 40 minutes. Serves 8.
Cook potatoes with skins until tender. Let cool. Peel and grate on large side of cheese grater. In a saucepan on low heat, combine cheese and butter. Keep stirring until almost melted. Remove from heat and blend in sour cream. Add onions, salt and pepper. Add potatoes and mix. Pour into a greased 2 qt casserole dish. Bake at 350° for 25 minutes.
Mix all ingredients except potato chips. Pour in greased 3-quart casserole. Refrigerate overnight. Bake at 350° for 1 to 1 1/2 hours. Top with potato chips last 15 minutes.
Dissolve jello in boiling water. Fold in strawberries, pineapple, bananas and pecans. Pour one-half of mixture into 12 x 8 x 1-inch dish or mold. Chill until set. Mix sour cream and cream cheese. Spread on jello. Add remaining jello; chill.
Mix all ingredients well and drop by spoonful in 375° hot oil. Fry until brown and drain on paper towels. Serve hot.
Boil chicken with one piece celery and salt and pepper to taste. Chop cooked chicken into bite size pieces. Boil spaghetti in chicken stock, adding water (or chicken broth) if necessary. Add cheese to hot spaghetti so it will melt. Saute chopped onions and peppers in oleo. Add remaining ingredients to spaghetti and mix. Bake in 350° oven until bubbles.
Mix cream cheese, milk and sugar in large bowl with wire whip until smooth. Gently stir in whipped topping. Spread in bottom of pie crust. Pour 1 cup milk into a bowl and mix in instant pudding with wire whip, 1 to 2 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate for at least 3 hours. Garnish with additional whipped topping and nuts, if desired. Serves 8.
Mix well first 6 ingredients. Shape into loaf or narrow shape. Let stand in refrigerator for 8 hours or overnight. Slice and fry until brown. Place in roaster in layers and cover with mushroom soup. Bake at 325° for 1 hour.
Beat eggs, add sugar and beat well. Add flavoring, butter and milk. Put in prepared unbaked crust and bake at 375° for 30 minutes.
Shred the cabbage. Put the cabbage and salt in a large pan. Mix with hands, then pack into jars. Fill with cold water. Put on caps (I boil mine) and put screw bands on tightly. Allow to ferment 3 to 4 days (I put jars on layers of newspapers). Wash outside of jars and tighten screw bands and process in boiling bath for 15 minutes. Wait 6 weeks before using.
Drain pickles and cut in 1/4-inch slices. Put sugar, vinegar and spices in saucepan. Heat until boiling, stirring constantly, and the sugar has melted. Remove from heat. Let syrup get cold. Put pickles back into the jar. Pour syrup over the pickles. Shake several times and put in refrigerator. May store upside down so the syrup will cover the ones on top.
Dissolve yeast in warm water. Combine sugar, oil and buttermilk; stir into yeast mixture. Stir in enough flour to make a soft dough. Turn dough out on a lightly floured surface and knead 1-2 minutes or until smooth and elastic; roll to 1/2 inch thickness and cut with floured biscuit cutter. Place butter in center of each roll; fold over in half. Place rolls on heavily greased baking sheet; cover and let rise in a warm place until doubled in size. Bake at 400° for 10 minutes. Yield: about 2 dozen rolls.
Mix all ingredients together and bake in greased 9 x 13-inch Pyrex dish, 20 to 25 minutes at 400°.
Dissolve yeast in 2 cups warm water; add sugar, margarine and egg. Stir in flour. Beat and mix well. Spoon into greased muffin pans and bake at 350° for 20 minutes. Mix well keep in refrigerator for about 1 week. Makes about 2 dozen rolls.
Place chicken pieces in a 3-quart casserole. Mix cranberry sauce, soup mix and French dressing. Pour over chicken and marinate 1 to 2 hours (or longer). Turn chicken pieces occasionally. Bake at 350° for 1 1/2 hours, uncovered, turning chicken once to brown on all sides. Serve on rice. Makes 6 to 8 servings.
This recipe came from my mom, Margaret Poor, which has been in our family for 35 years.
Mash strawberries; mix well with sugar. Let stand 10 minutes. Mix Sure-Jell with water; bring to a boil and cook 1 minute. Add this to strawberry mixture and mix well. Put in glass jars, leaving headspace. Let stand 24 hours, then freeze.
Mix ingredients as listed. Pour into a greased tube pan. Bake for 1 hour and 15 minutes at 350°. Cool and remove from tube pan.
Core apples, being sure not to cut all the way through. Cut a thin crosswise slice from top of each. Place apples on microwave-safe pie plate. Cover with waxed paper and microwave on High for 3 to 4 minutes, rotating dish 1/4 turn once. Meanwhile, mix sugar, water, flour and cinnamon in small bowl until smooth. Spoon evenly over apples; dot with butter. Cover and microwave on High for 2 to 3 minutes, until sauce is bubbly and apples are barely tender. Let stand 3 minutes until tender. Spoon sauce from pie plate over apples.
Put all ingredients, except 1 can beef broth in slow cooker on medium setting. Let cook for about 6 hours. 1 hour before serving add 1 small can beef broth and bring to a boil. Add 1 pkg. Kulski noodles. Enjoy.
Dissolve gelatin in hot water; chill until syrupy. Add sweetened condensed milk, mayonnaise, cottage cheese, pineapple and nuts. Keep in refrigerator.
In shallow baking dish, coat steaks with lemon juice on both sides. Add meat tenderizer and rest of ingredients to top side of steaks. Then repeat on other side. Cover and refrigerate for not more than 24 hours. Cook as desired.
On waxed paper, mix flour, salt, pepper and garlic salt; coat veal well with flour mixture. In large skillet over medium-high heat with 4 tablespoons of butter or olive oil, cook veal until well browned on both sides. Remove meat to a platter and keep warm. Reduce heat to low. Stir wine and water into drippings, scraping to loosen bits. Return veal to skillet. Cover; simmer 45 minutes or until veal is fork-tender. To make fancier add 1/2 pound sliced mushrooms while meat is simmering. Arrange meat on platter; pour sauce and mushrooms over meat.
Mix dry ingredients together and add salad oil, beaten eggs, grated carrots, crushed pineapple, orange rind, raisins, coconut and nuts. Beat 2 minutes at medium speed. Bake in oiled 15 x 11-inch pan at 350° for 1 hour. Cut cake in 2 pieces and ice for layer cake.
Combine oil and sugar together. Add eggs one at a time, beating after each. Sift together flour, baking powder, salt and cinnamon and add to egg mixture. Fold in carrots and nuts. Grease and flour 3 (9-inch) cake pans. Pour in batter. Bake at 350° for 40 minutes. Cool and frost with Cream Cheese Frosting.
Place carrots in large saucepan with 1-inch boiling water. Cover and simmer 10 minutes. Add onions; cook 5 minutes longer. Drain. Return vegetables to saucepan; add margarine, brown sugar, ginger and salt. Stir frequently. Cook over medium heat for 5 minutes, enough time to glaze. Makes about 4 cups.
Combine sugar,	milk and margarine and boil 5 minutes. Remove from heat	and stir in peanut butter and marshmallow whiz. Pour into baking pan and cool.
Cook vegetables in butter until tender. Add remaining ingredients and heat over low heat. Makes about 3 cups (6 servings).
Preheat oven to 350°. Have egg whites at room temperature. In a large mixer bowl, place egg whites. Add salt, vanilla extract and cream of tartar. Beat until stiff. Gradually add sugar, 1/4 cup at a time, until all has been added. Fold in flour 1/4 cup at a time. Pour into an ungreased 9-inch tube pan. Bake at 375° for 40 minutes. Invert and cool completely.
In small saucepan, heat 1 cup of liquid to boiling. In a large bowl, add boiling liquid to gelatin. Stir to dissolve. Add remaining liquid. Chill until thickened, but not set. Fold in whipped cream. Add remaining ingredients and blend well. Cover and refrigerate several hours or overnight. Will keep for 2 days when dessert topping mix is used. Makes 8 servings.
Mix all ingredients together and pour into ungreased 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes or until center comes out clean with cake tester.
Cover cucumbers with ice; let stand for 3 hours, then drain. In a large kettle, put 3 cups of cider vinegar, 4 cups sugar, the turmeric, celery seed and mustard seed. Bring to a boil, then add the cucumbers. Bring to a good boil and can.
Spray a 9 x 13-inch baking pan with a nonstick spray. Place half of the squash in pan. Top with half the mushrooms, cheese and bread crumbs. In a small bowl, mix together soup with 1 1/2 cans of water. Pour half of this mixture over squash. Sprinkle with garlic powder, salt and pepper. Repeat with remaining ingredients. Top with French fried onion rings and bake in a 350° oven for 45 to 60 minutes.
Cook frozen spinach as instructions indicate on package and drain as much as possible. Mix all ingredients together. Serve on crackers or as a dip with fresh raw vegetables.
Scald the milk in a saucepan. Pour over the shortening, sugar and salt in a large mixing bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and stir to dissolve. Add the yeast mixture, 3 cups of the flour and eggs to the milk mixture. Beat, using an electric mixer set on medium speed, for about 2 minutes. Gradually stir in enough of the remaining flour to make a soft dough.
Mix Jell-O, water, lemon juice and salt together. Pour into an 8 x 8-inch pan and refrigerate until it sets up a little. Add other ingredients and mold in refrigerator until firm. This is pretty at Christmas.
Put sugar, butter, milk and cocoa in a pan. Cook to a full rolling boil. Remove at once and add peanut butter, vanilla and raw peanuts. Stir well until all is moistened.
Mix mayonnaise, lemon juice and seasonings. Combine crumbs, cheese and parsley. Roll chicken in mayonnaise mixture. Roll in crumb mixture. Place in baking dish and cover tightly with foil. Bake at 400° for 35 to 40 minutes.
Mix milk and pudding and then add Eagle Brand milk and mix well. Add vanilla. Fold in 2/3 of cool whip. Layer wafers, bananas, and pudding mix 2 or 3 times. Top with 1/3 cool whip. Sprinkle top with nuts or finely crushed wafers. Chill at least 2 hours.
Cook broccoli. Saute onions and celery in margarine. Add Cheez Whiz and rice. Mix everything together. Place in greased casserole. Bake at 350° for 45 minutes.
Combine sugar, water and spices in saucepan. Simmer 10 minutes on low heat. Discard spices. Add juices to syrup. Heat and serve. A crock-pot can be used to keep the wassail warm.
Cream butter, flour and sugar; add eggs one at a time. Pour in milk and flavor. Preheat oven to 375° and bake until brown; reduce heat to 325° until done.
Slice off small portion of top crust. Combine margarine, poppy seed, dry mustard and onions. Spread on both sides of bread slices and a little on top side of loaf.
Peel onion, leaving root end intact. Cut onion vertically into quarters, cutting to within 1/2-inch of rooted end. Cut each quarter vertically into thirds. Place onion in boiling water 1 minute; remove and place in ice water 5 minutes. Loosen petals if necessary. Drain onion, cut side down. Place flour into a zip-top plastic bag. Add onion, tossing to coat. Chill 1 hour. Pour oil to depth of 3 inches into an electric fryer or heavy saucepan and heat to 375°. Fry onions 5 to 7 minutes or until golden brown. Drain on paper towels. Sprinkle with salt, if desired. Serve onions with dark honey mustard or Ranch style salad dressing.
Beat egg white until stiff. Add sugar and cinnamon; beat all together. Add nuts. Mix by hand until coated. Melt the butter on cookie sheet, then put the nuts on the buttered sheet and bake at 275° for 20 to 25 minutes, stirring every 5 minutes. When done, put nuts on brown paper bag to cool. Put in dish and cover or serve.
Blend with an electric mixer or shake until smooth. Serve cold. May also add ice while mixing in a blender to make it slushy.
Preheat oven to 325°. In large bowl, combine flour, baking soda and cream of tartar. Set aside. In medium bowl, mix honey, orange juice concentrate, water, vanilla, orange extract, orange peel, 1 unbeaten egg white and apricot puree. Stir into flour mixture until just blended. Gently stir in 1 lightly beaten egg white. Do not overmix.
For cookies, knead into smooth balls about 3/4-inch. Place and press on buttered baking sheet. Bake in a 350° preheated oven for about 12 to 15 minutes or until golden brown.
Mix together first 4 ingredients. Make into balls the size of golf balls. Makes about 25 balls. Put in a baking dish. Pour a sauce made of remaining ingredients over meat balls. Bake at 350° for 1 hour. Can be kept in a crock-pot on low for 3 hours.
Peel and saute eggplant in 2 tablespoons butter until tender. Drain and mash. Mix in order given. Pour in a baking dish. Bake until brown.
Rinse trout under cold water and pat dry. In a brown paper bag, combine cornmeal, flour, peppers and paprika. Put one or two trout in bag and shake to coat evenly. Remove and set aside. Repeat with remaining trout. Over medium-high heat, melt 2 tablespoons butter and 1 tablespoon oil in large skillet. Add trout and cook above 5 minutes per side or until brown and flake easily. Repeat until all trout are cooked. Keep trout warm on platter covered with foil. Put remaining butter, orange juice and pecans into pan and cook until bubbly. Pour over trout and serve.
Mix all ingredients together in a saucepan. Cook until thickens. Cool. Pour over pineapple, cubed cheese, marshmallows and nuts.