HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour Crisco Oil into a 13 x 9 x 2-inch pan. Scrub potatoes. Cut lengthwise into quarters. Blot cut edges with paper towel. Put potatoes in pan. Turn to coat evenly with oil, leaving potatoes cut sides up in a single layer. Sprinkle with paprika, salt, pepper and cheese, if used. Bake at 425 for 30-40 minutes or until fork tender. Serve plain or with sour cream. Add extra salt and pepper, if desired.
Brown beef and onions; drain. Mix all ingredients together. Heat until cheese melts. Serve over chips or burritos. Can also use as a dip.
Combine eggs, sugar and dates. Cook for 10 minutes, stirring constantly. Add cereal and pecans. Chill. Shape in 1-inch balls. Roll in coconut. Store in airtight container. Makes about 3 1/2 dozen.
Bring sugar and butter to a boil. Cook and stir for 5 minutes. Line cookie sheet with aluminum foil. Pour over saltines (single layer, touching). Bake at 350° for 10 minutes. Remove from oven. Pour chocolate morsels over and spread. Place pan in freezer for 1 hour. Break into pieces. Store in refrigerator.
Beat together for 3 minutes. Bake at 325° for 35 minutes (9 x 13-inch pan).
Brown hamburger and medium onion. Mix together. Mix soup with milk. Spread meat and onion in casserole dish. Pour liquid over meat. Do not stir. Spread Tater Tots evenly over meat and liquid. Bake at 350° for 30 minutes or until lightly browned.
Prepare fruit as directed. Mix and sift flour, salt and sugar into mixing bowl. Combine salad oil and milk in measuring cup. Whip with fork. Pour all at once over flour mixture. Mix with fork until dampened. Turn pastry into square cake pan, 8 x 8 x 2. Pat out to cover bottom of pan and push dough up along sides to depth of about 1 inch. Arrange fruit over pastry. Sprinkle streusel over fruit. Bake in hot oven. 425° 40 to 50 minutes.
Measure all ingredients before starting. Melt margarine in saucepan. Then add all ingredients in order listed. Cook in a 9 x 13-inch pan at 350° for 25 to 30 minutes.
Cook noodles. Brown hamburger in oil, add soup, garlic salt and salt; mix well. Add noodles and pour into greased 2-quart baking dish. Sprinkle with cheese. Bake at 350° for 30 minutes.
Melt margarine. Add onion; cook until tender. Add rice and brown. Add consomme. Put in casserole dish; bake for 1 hour at 350°.
Place cucumbers and onions in gallon jar. Mix remaining ingredients and add to jar. Put in refrigerator. Next day, stir a couple of times.
Sift together flour, sugar, cocoa and baking soda. Mix together the water, mayonnaise and vanilla. Gradually add dry ingredients to the mayonnaise mixture. Bake at 325° for 30 to 40 minutes. Bake as loaf cake or in 2 (8-inch) round cake pans.
Dissolve Jell-O and marshmallows (broken into small pieces) in boiling water. Pour in cold water and chill. Before it gets too firm, add pineapple, pecans, rice and whipped cream. Stir well. Chill.
Mix together well. Drop by teaspoonful on cookie sheet. Bake at 350° until brown.
Cut crusts off bread and save to feed the birds. Spread bread slices lightly with Miracle Whip. Place bologna between bread slices. Cut sandwich into 1-inch squares. Place sandwich pieces on a small plate and serve with potato chips and a sweet midget pickle. Serve with a glass of milk over ice. Serve one little child.
Mix first 6 ingredients together. Pour 1/2 mixture, then mix remaining ingredients together. Add it and top with the last of first mixture. Bake at 350° for 30 minutes or until brown.
Cover bottom of 9 x 13-inch pan with whole crackers. Heat to boiling the margarine, milk, sugar and egg. Add coconut, nuts and crumbs. Spread over crackers in pan. Chill. Frost with Lemon Icing.
Season chicken breast with garlic salt and salt and pepper. Bake with onion and little water. Cut up and put in sauce and leave overnight. Heat slow. Serve over rice.
Cook chicken breast. Remove any bone and tear in small pieces. Place into greased casserole dish. Mix peppers, onions and pimentos together in skillet with enough water or broth from cooked chicken or margarine and cook until done, about 15 minutes (may add water). Add mushroom soup and chicken soup to this and boil until well mixed. Pour this over chicken. Do not stir. Mix flour with broth with fork until smooth. Pour over ingredients. Do not stir. This makes crust. Bake at 350° for 30 to 35 minutes.
In a bowl, stir together the spaghetti sauce, water, beans, corn and chili seasoning. Spread 1 cup of this mixture over the bottom of a 9 x 13-inch baking pan. Arrange 4 lasagna noodles over the sauce. Cover with 1 cup of sauce. Spread half of the Ricotta on top of noodles and sauce. Top with 4 more lasagna noodles. Spread remaining Ricotta on top of noodles. Top with remaining noodles and sauce. Refrigerate at least 6 hours or overnight. When ready to cook, preheat oven to 350°. Cover and bake for 45 minutes. Uncover lasagna and sprinkle cheese on top. Bake an additional 15 minutes, uncovered. Let stand 15 minutes before serving.
Pound chicken breasts to flatten (or have butcher put through their machine). Combine bread crumbs, cheese and seasonings. Dip chicken in melted butter, then in crumb mixture; roll chicken, tucking in ends. Place in baking dish, dot with butter and bake for 50 minutes in 350° oven. Serves 6.
Cook chicken (microwave 4 minutes on High, then rotate and cook another 4 minutes, or bake until done). Dice chicken. Mix chicken, dill weed, mayonnaise, mustard and lemon juice. Place on top of bed of lettuce. Sprinkle cashews on top. Serve with Paul Newman's oil and vinegar dressing. Serves 4 to 6.
Layer the lettuce, peas, onion, eggs, cheese, bacon bits, and spread mayonnaise over it.Then layer again. May add a little cheese and bacon to garnish top layer of mayonnaise. Chill all day or over night. Be sure to use Hellman's as this enhances the taste.
Mix 2/3 cup sugar and cinnamon in a plastic bag. Shake pieces in bag. Place first 2 cans of cut biscuits in bottom of greased tube pan. Cut second can of biscuits and shake in bag. Set aside. Combine sugar (1 cup) and butter in saucepan; bring to a boil. Drizzle on first layer. Top. Add raisins and nuts (optional). Bake at 350° for 45 minutes. Turn out of pan while warm. Pull apart and enjoy.
Place wild rose petals in a pot with cold water. Bring to boil and boil for 18 minutes. Strain the mixture and add 1/4 cup of strained strawberry	juice and enough water to make 2 quarts in all. Then add sugar and stir and bring to boil. Pour in	fruit pectin,	stirring while pouring. Boil for 1/2 minute. Pack in sterilized jars and put in fruit closet after cooling.
Pour dry rice into bottom of baking dish. Arrange breasts on top. Pour spice mix from Rice-A-Roni on top of breasts. Spoon soup on top of all; pour 1 can water into dish. Cover with foil; bake at 350° for 1 1/4 hours.
Mix sugar, cornstarch and salt. Add boiling water and lemon juice. Cook until thick. Stir in egg yolks, cook 1 minute longer. Add butter. Cool. Pour in baked pie shell and top with meringue or Cool Whip.
Mix together wafer crumbs, coconut and sugar. Add orange concentrate and mix well. Form into 1-inch balls and roll in sugar. Store in covered container overnight. Makes between 3 to 4 dozen.
Cream butter, brown sugar and egg. Add vanilla, maple syrup, maple extract and mix well. Mix flour and baking powder and mix well in batter. Add nuts and drop by teaspoonful on lightly greased baking pans. Bake at 350° for 20 minutes.
Cut elephant into bite size chunks. This should take about 6 months. Cook over bonfire about 6 weeks. Add potatoes, onions, carrots, salt and pepper. Stew the tomatoes, then add those. Serves about 5,000, but if more are expected, add the rabbits but only if necessary since most people do not like hare in their stew.
Sprinkle dry jello over cottage cheese and mix well. Add remaining ingredients and keep cool until used.
Mix first 6 ingredients and pour into pie shell. Sprinkle with Parmesan cheese and bake at 375 degrees for 40 to 45 minutes.
Mix all ingredients for first layer and spread in 9 x 13-inch baking dish. Bake at 350° for 20 minutes. Cool.
In saucepan, combine sugar and cornstarch. Stir in washed strawberries and water. Bring to boil, stirring constantly. Cook and stir 2 minutes. Remove from heat, stir in food coloring. Chill 30 minutes or until mixture is slightly warm. Fold in remaining berries. Pile into pie shell. Chill 2 to 3 hours. In small mixing bowl whip the cream until soft peaks form. Sprinkle pudding over cream and beat until stiff. Pipe around edge of pie or dollop on individual slices.
Mash 1/2 cup beans until smooth. Stir in sugar, coconut and margarine. Blend in eggs, stir in other 1/2 cup beans and pour into pie shell. Bake 35 minutes at 325° or until done. Can use walnuts or pecans instead of beans.
Cook macaroni in salted water until tender. Drain and chill. Add remaining ingredients and toss well. Let stand in refrigerator to chill.
Heat raisins and water slowly to swell raisins 10 to 12 minutes. Add sugar and lemon juice or vinegar and salt. Boil very slowly until thickened. Makes 2 1/2 cups.
Heat oven to 350°. Beat eggs, sugar and melted butter together. Add bread cubes; mix well. Add pineapple with juice to the bread mixture; mix well. Sprinkle top with cinnamon and bake for 45 minutes. May be doubled.
Combine all ingredients in a large stew pot and bring to a boil, then simmer for about 1 1/2 hours or until done.
Place fruit in bottom of baking dish. Cream together butter and 3/4 cup sugar. Combine flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk. Spoon this over fruit. Sift together 1 cup sugar and cornstarch and sprinkle over dough on fruit. Pour boiling water on top. Bake at 350° for 60 minutes.
Simmer 1 cup of fresh strawberries in 2/3 cup of water for 3 minutes. Mix 1 cup sugar and cornstarch. Add 1/3 cup water. Mix until smooth. Add to strawberry mixture. Boil, stirring until clear and thick. Add red food coloring. Cool.
Place blueberries in dish. Top with melted margarine. Combine sugar, milk, flour and vanilla in dish. Pour over blueberries and margarine. Bake at 350° for 1 hour until brown.
Mix together. Batter will be thick. Bake in greased 9 x 13-inch pan at 325° for 1 hour.
Soften yeast in lukewarm water. In a separate bowl combine shortening, salt and sugar. Add the boiling water and stir until shortening is melted. When mixture is lukewarm add yeast and beaten eggs. Blend in sifted flour until well blended; place in greased bowl. Cover and set in refrigerator for 2 to 12 hours. Shape into balls and place on baking sheet or in muffin tins. Brush tops with butter. Let raise to double in bulk. Bake at 425° for about 20 minutes.
Wash tomatoes and slice in half. Put in baking dish, cut side up. Top each with a pat of butter and salt and pepper. Bake at 350° for 45 minutes or until done.
Crumble Oreo cookies, reserving 1/2 cup. Cut in butter in remaining cookie mix. Layer cookies in bottom of oblong pan. Mix 2 cups Cool Whip, powdered sugar and cream cheese. Layer on top of cookies. Mix pudding according to directions. Layer on top of Cool Whip mixture. Top with remaining Cool Whip and cookie crumbs. Refrigerate for about 2 hours before serving.
Heat milk to scalding. Pour over bread crumbs. Cool and add sugar, butter, eggs, salt, raisins and cinnamon or nutmeg. Pour into buttered 1 1/2-quart casserole. Bake until silver knife inserted in pudding comes out clean. Serve warm, with or without hard sauce or cream. Bake at 350° for about 40 to 45 minutes.
Drain all fruits and mix in large bowl. Cook mixed fruit juices with 2 to 3 tablespoons cornstarch in microwave until thickened and clear. Cool. Stir into fruit. Fold in bananas. Yields 6 to 8 quarts (fills punch bowl). Serves 100 depending on how many other salads are served.
Before creaming the above, pour water over the 1 cup 100% bran allowing to cool slightly. Cream Crisco and sugar. Add eggs, one at a time. Mix well. Add flour, soda, salt and buttermilk. Blend into batter the 100% bran. Add apricots and 2 cups bran flakes. Mix thoroughly. This can be refrigerated in 1/2 gallon container. Cover and never stir or mix again. Dip as you want to bake and put in greased muffin tins. Bake at 400° for 15 or 20 minutes or if you want to you can bake all and freeze in bags. This will keep in refrigerator for 5 weeks.
Cook carrots 10 minutes; drain. Mix rest of vegetables; cook 5 minutes. Mix the rest of the ingredients. Cover; refrigerate.
Mix all ingredients. Refrigerate overnight. Bake at 350° for 1 hour or until casserole is set. Serves 4.
Brown hamburger with onions. Combine remaining ingredients and add meat. Mix well. Pour in glass cake pan and bake at 305° for 45 minutes.
Pour whiskey over raisins, pineapple and cherries. Cream butter and sugar; add eggs, one at a time. Mix spices with flour. Dissolve soda in buttermilk. Add flour mixture alternately with buttermilk to creamed mixture. Add fruit mixture and pecans. Drop from teaspoon onto greased cookie sheet. Bake 20 minutes at 300°. Cookies not only keep well but improve after 2 or 3 days. Yield: 6 dozen cookies.
Mix all ingredients, except Ro-Tel; place in microwave until melted. Then add Ro-Tel; mix well.
Blend milk and soup. Add rest of ingredients in a 1-quart casserole. Microwave for 7 to 8 minutes. Serves 4.
Wash and drain vegetables. Peel onions; remove seeds from peppers. Chop and measure all vegetables. Dissolve salt in 8 cups of water; pour over vegetables. Let stand 1 hour. Drain; if too salty, rinse and drain vegetables again. Mix vegetables with sugar, mustard seed and vinegar. Simmer 20 minutes; then bring to boiling. Pack boiling hot into hot jars; seal at once. Makes about 4 pints.
Mix tuna, noodles, soup and peas together. Place in casserole dish. Bake at 350° for 25 minutes. Top with crushed potato chips; bake an additional 5 minutes.
Brown hamburger meat. Drain. Brown sausage. Drain. Melt cheese in double boiler. Put hamburger meat, sausage and cheese in crock-pot. Stir in tomatoes. Put the crock-pot on low and serve with tortilla chips.
Chop eggplant into 1-inch disks and then quarter. Boil until soft, approximately 20 minutes. Drain. Mash eggplant with tomatoes. Add onions and green pepper. Add stuffing and egg. Add seasonings. Grease 2-quart casserole dish with butter. Pour mixture into casserole. Press in. Add milk to cover. Top with grated cheese (can be mixed into eggplant mixture, also). Cook at 350° until bubbly, approximately 1 hour.
Defrost beans by placing packages in single layer in microwave oven. Microwave at Low 10 to 12 minutes, turning over and rearranging packages every 2 to 3 minutes. Separate beans into 1 1/2-quart casserole. Mix with canned soup, milk and pimentos to blend well. Cook to 170°, covered with plastic wrap loosely to vent. When oven reaches 170°, arrange topping of French fried onions in a ring around the edge of dish; toss to mix, if desired. Makes about 8 servings.
Bake cake as directed. Let it cool. Cook pineapple in water and sugar; bring to boil. Use fork to make holes. Pour pineapple mixture on cake. Let cool. Mix pudding as directed and put on top of cake. When set, put whipped cream on top of pudding; garnish with cherries and roasted pecans. Anonymous author.
Soften cream cheese to room temperature. Beat cream cheese, sour cream and onion juice until smooth. Serve with chips or vegetables.
Mix all. Refrigerate at least twelve hours. Unmold on serving plate. Serve with crackers. Garnish with parsley.
Mix chicken, onions and mayonnaise; set aside. Mix 2 beaten eggs, butter, chicken broth and stuffing; set aside. Mix remaining 2 beaten eggs and milk; set aside.
Put oil in pan (use electric frying pan). Spread half the potatoes evenly on the bottom. Sprinkle with salt and pepper. Top with layer of half the onions and green peppers. Layer with 1/2 the meat. Repeat layers. Cover and cook over low heat until potatoes are tender. Beat eggs and spread over evenly. Cover and cook until eggs are set. Top with cheese. Cover until melted. Sprinkle with parsley (optional).
Saute ground beef in butter. Mix together all ingredients and bake at 350° for 45 minutes. Serves 6.
Preheat oven to 400°. In a 2-quart casserole, gently toss noodles, tuna, celery, pepper and water chestnuts. In a saucepan, combine celery soup and milk. Heat, stirring until smooth. Add onions, mayonnaise, thyme, salt and only 1/2 cup of the cheese. Heat and stir until cheese melts. Add sauce to casserole; mix gently and thoroughly. Sprinkle top with remaining cheese and almonds. Bake for 20 to 30 minutes until bubbly and lightly browned. Makes 6 to 8 servings.
Combine all ingredients, except broccoli and mix well. Mix in broccoli. Top with crushed potato chips. Bake in 400° oven for 20 minutes.
Dissolve jellos in hot water. Add and stir in cottage cheese, pineapple, mayonnaise, lemon juice and horseradish mustard. Pour into mold and chill. Serves 8 to 10.
Melt butter and coat chicken. Break chips into tiny pieces. Cover chicken with chips. Cook at 325° for 45 minutes to 1 hour.
Butter or spray crock-pot. Mix all ingredients together. Pour into pot and top with cheese and paprika. Cook 3 1/2 hours on low.
Combine flour, walnuts, salt, cinnamon, nutmeg and baking powder. Beat butter, 2/3 cup sugar and zest until creamy. Beat in egg and vanilla. Beat in flour mixture. Divide in half. Wrap and chill. Simmer dates, 3 tablespoons sugar and 1 cup water until dates soften, about 10 minutes. Cool. Heat oven to 325°. Roll each piece of dough between sheets of floured, waxed paper to a 12 x 6-inch rectangle. Spread dates lengthwise down the center. Lift dough over filling. Seal seam. Put on an ungreased baking sheet. Bake until golden, 35 to 40 minutes. Cool. Dust with confectioners sugar. Slice. Makes about 24 cookies.
In a bowl, combine spinach, crackers, egg, onion and salt. Stir in 1/2 of cheese. Put into greased 2-quart baking dish. Sprinkle remaining cheese on top. Bake at 350° for 30 minutes.
Dissolve sugar and jello in cranberries; cool. Add remaining ingredients. When the mixture becomes slightly congealed, stir in 2 cups finely diced celery and 1 cup chopped pecans. Refrigerate until jelled.
Combine soups, water & chicken, add Minute rice right from box. Mix and bring to a boil, cover and reduce heat about 10 minutes. Or: bake in oven 1/2 hour. An optional garnish is parsley. Top with onion rings.
Mix first 4 ingredients; mixture will be pasty. Boil about 4 to 5 cups water. Drop mixture, using a teaspoon, into the boiling water. I usually use 1/2 teaspoon of mixture on a teaspoon, it makes a nice size dumpling. When dumpling mixture is all used up, add frozen peas. Cook until peas are done. Drain water; salt and pepper to taste. Serve immediately.
Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Blend in flour gradually, beating well. Mix in vanilla and lemon flavoring. Slowly stir in 7-Up. Pour into greased and floured tube pan and bake 45 to 60 minutes at 325°.
Mix Cool Whip and pudding together. Add rest of ingredients. Mix well and refrigerate.
Chop candy bars; combine with 1 stick of margarine in top of double boiler. Heat over hot water until melted, then set aside. Cream sugar with remaining stick of margarine, add eggs and beat until light and fluffy. Combine flour and salt. Stir soda into buttermilk; add alternately with flour, beating smooth after each addition. Stir in nuts, vanilla and melted candy-margarine mixture; pour into lightly greased tube pan and bake at 325° for 1 hour and 10 minutes.
In a heavy 12-inch skillet, melt the butter over moderate heat. When the foam begins to subside, add the shallots or scallions and stirring frequently, cook for about 5 minutes or until they are soft and transparent, but not brown. Watch carefully for any sign of burning and regulate the heat accordingly. Stir in the parsley, chervil, thyme and tarragon, then pour in the wine and mix well. Remove the skillet from the heat. Pat the trout fillets completely dry with paper towels and sprinkle them on both sides with the salt and pepper. Arrange them on top of the herbs in the skillet in one layer, overlapping them slightly if necessary. Cut a circle of foil as large or a bit larger than the skillet and press it gently, but firmly over the fish. Return the skillet to moderate heat and simmer the trout for about 5 minutes or until the flesh flakes easily when prodded gently with a fork. With a slotted spatula, transfer the fillets to a heated platter and drape fresh foil over it to keep the fish warm while you prepare the sauce. Stirring constantly, bring the liquid remaining in the skillet to a boil until it is reduced to a thin film that barely covers the bottom of the pan. Reduce the heat to moderate and still stirring, pour in the cream and any liquid that has accumulated around the fish. Continue to boil the sauce, stirring occasionally, until it is thick enough to coat the whisk heavily. This may take from 5 to 10 minutes. Taste for seasoning, then pour the sauce over the trout, covering them completely. Serve at once.
Cream together. Line cupcake liners with a vanilla wafer. Pour creamed mixture over enough to cover. Bake at 350° for 20 minutes.
Sift flour, baking powder, salt and cocoa. In separate bowl, cream oil and 1 1/2 cups sugar. Add eggs, one at a time. Beat well after each addition. Add food color. Mix well until blended. Combine buttermilk and baking soda. Mix well. Add to oil-sugar mixture alternately with dry ingredients. Add vinegar and vanilla. Mix well. Bake at 350° for 25 to 30 minutes. Makes 2 layers.
Preheat oven to 450°. Melt margarine in a 9 x 13-inch pan. Mix all together and pour half of butter into mix. Mix together well and pour into pan. Bake 30 minutes.
Add shortening to scalded milk. Dissolve yeast in warm water; add to milk mixture. Add eggs, salt, flour and 1/2 cup sugar to yeast mixture. Mix well. Allow to rise until double in bulk, about 2 hours. Shape into cloverleaf or desired shape, using melted butter in forming rolls. Let rise until double in bulk about 45 minutes to an hour. Bake for 10 to 15 minutes at 400°.
Arrange sweet potatoes in shallow baking dish. Make 5 cuts 2/3 through loaf on Spam. Place in baking dish. Drain fruit; save juice. Combine cornstarch and brown sugar. Stir into juice and add margarine. Heat to boiling. Stir in fruit and simmer 5 minutes. Spoon over split loaf and sweet potatoes. Bake at 350° for 25 to 30 minutes.
Crush Oreos fine with spoon or blender. Melt butter and mix with cookies. Mash them into bottom of large container. Put ice cream over cookies. Spread chocolate syrup over ice cream and Cool Whip over chocolate syrup. Sprinkle pecans over Cool Whip and arrange cherries on top. Freeze overnight.
Brown hamburger, pepper and onions. Drain well. Mix ketchup, mustard, vinegar, brown sugar and salt. Then add beans and hamburger mixture. Bake at 350° for 1 hour or cook on high in slow cooker for 1 1/2 hours.
Roll pastry to fit a greased 12-inch pizza pan. Flute edges. Bake at 400° for 10 minutes. Arrange apples in single layer. Sprinkle with cheese. Combine the brown sugar, walnuts, cinnamon and nutmeg. Sprinkle over cheese. Cut butter into small pieces and dot top of pizza. Bake for 20 minutes or until apples are tender. Cut into wedges. Serve warm. Yield: 12 servings.
Combine pie filling mix with milk in saucepan. Add peanut butter. Cook and stir over medium heat until mixture comes to a full boil. Cool cooked pudding 5 minutes, stirring twice. Pour into pie shell. Chill 3 hours.
Mix the ingredients with a mixer until smooth. Then mix by hand 2 cups chocolate chips (regular milk chocolate) and 2 cups chopped pecans into mixture. Pour into a Bundt pan (greased and floured). Bake at 300° for 1 hour or until done. You can tell when it's done by touching top to see if it's firm. Slice with a sharp knife.
Beat Crisco and 2 cups powdered sugar on low until creamy. Add egg white, salt and remaining powdered sugar. Mix until all is moistened.
Mix everything in electric frypan and simmer at 220° for 1 hour. (Can be frozen once made.)
Set cooked noodles aside. Saute ground chuck in oil. Add salt, pepper, garlic salt, tomato sauce, tomato paste and 1 cup water. Cook 1/2 hour, then remove from heat. Combine in a separate bowl the cottage cheese, cream cheese and sour cream.