HumbleIntelligence/food-ner-1-Million huggingface dataset:
Quarter potatoes; put in 2-quart saucepan. Add enough water to cover potatoes. Add 1 teaspoon of salt. Bring to boil over high heat, uncovered; reduce heat to medium and simmer until tender, 10 to 15 minutes. Drain in colander. In heavy skillet, heat oil. Add potatoes; saute until browned, stirring occasionally, about 10 minutes. Add onions, tomato, basil, oregano, thyme, 1/2 teaspoon salt and pepper. Saute until onions are limp, 3 to 5 minutes. Put mixture in large casserole. Brown the sausage and add to mixture. Sprinkle cheese on top. Broil 3 minutes until cheese melts. Top with sour cream or yogurt if desired.
Cook beans and drain. In saucepan, cook onion in butter until tender. Stir in flour, salt and pepper. Add broth, vinegar and dill. Stir until bubbly, then stir in sour cream. Add to beans and heat but do not boil.
Mix thoroughly meat, rice, milk, egg, onion, celery and seasonings. Shape mixture into 1 1/2 to 2-inch balls. Place in one layer in casserole dish. Mix together the tomato sauce, water and Worcestershire sauce and pour over meat balls. Cover and bake 1 hour at 350°. Good served with vegetable lasagne or cheese lasagne, packaged or homemade.
Pour oil over cabbage. Stir until juice forms and cook until done. Salt to taste.
In 3-quart casserole, combine potato slices, sauce mix and amount of water and milk called for in potato mix package. Add clam juice, onion and pepper. Cover and cook 7 to 9 minutes, until boiling. Stir and continue cooking 12 to 16 minutes or until potatoes are tender, stirring every 4 minutes. Add clams, milk and butter. Cook 5 to 8 minutes or until heated through. Enjoy!
Cream the cheese and margarine until well blended. Add flour and salt. Fold in Rice Krispies with hands and roll into small balls or flatten with thumb. Bake 20 minutes at 375°. Should make about 250.
Combine meat, rice, onions, salt and pepper. Form into balls. Mix soup, water and Worcestershire sauce in Mirro pressure cooker. Drop meat balls in pan and roll around in soup. Cover. Set control and cook 8 minutes after control jiggles. Cool pan normally for 5 minutes, then place under faucet until completely cooled.
Chill half the mixture, then pour sour cream over the top and pour the other half on top.
Preheat oven to 350°. Mix flour, baking soda, nutmeg, cinnamon and salt. Combine sugar and oil, then mix with dry ingredients. Pour into three 8 or 9-inch loaf pans. Bake for 1 hour.
Cook macaroni and drain. Brown hamburger with onion and bell pepper. Add Worcestershire sauce after meat is browned. Mix in soup. Add salt and pepper for taste. Pour meat and noodles in baking dish. Bake at 350° for 45 minutes. Slice cheese on top and leave in oven until cheese melts.
Preheat oven to 400°. Grease muffin tins well. Sift flour with sugar, baking powder and salt into a large bowl. Add melted butter to milk and egg. Beat to mix well; add vanilla. Make a well in center of flour. Pour milk in all at once. Stir with fork, only until all ingredients are moistened.	Do not	beat or over mix. Quickly spoon batter into muffin tins, filling each slightly more than half full. Bake 18 to 20 minutes for full size muffin pans. Remove and serve hot. A good breakfast food.
Saute onion in butter until tender. Puree tomatoes in blender. Add tomato puree, water, bouillon cubes, rice, thyme and pepper to onion mixture. Bring to boil. Cover, reduce heat and cook 25 to 30 minutes, until rice is tender. Yields approximately 7 cups.
Grease 13 x 9-inch pan. Beat eggs and sugar at high speed until fluffy. Add fruit cocktail, flour, baking soda, salt and vanilla. Beat until well blended. Spread into pan and sprinkle with coconut and nuts. Bake at 350° for 20 to 25 minutes. While hot, strizzle with glaze.
Combine yeast and warm water; set aside. Heat cottage cheese to lukewarm. Add sugar, onion, margarine or butter, dill seed, salt, soda and egg. When cool, add to yeast mixture, then add the flour. Cover this soft dough and let rise in place for 1 hour. Stir down and turn into a well-greased 8-inch round casserole. Let rise in warm place for 30 to 40 minutes. Bake at 350° for 40 to 50 minutes, until golden brown. Sprinkle with light salt. Makes 1 round loaf.
In a 1 1/2 quart microwave-safe casserole, combine butter or margarine, dill weed and celery salt. Cook, uncovered, on 100% power (High) for 30 to 40 seconds or until melted. Stir in nuts. Cook, uncovered, for 6 to 7 minutes or until toasted, stirring every 2 minutes the first 4 minutes, then every 20 seconds. Pour nuts onto a baking sheet; spread out to cool. Makes 2 cups (8 servings).
Mix hamburger, oatmeal, egg, onion, salt, pepper and tomato juice together. Add desired amount of ketchup to mixture to get consistency you want, about 1 cup. Place in baking dish. Spread tomato sauce over the top before baking. Bake at 350° for 1 1/2 hours.
Mix cream cheese, sugar and egg. Spread bread with mixture. Roll into a roll. Using a pastry brush, coat rolls lightly with melted butter. Dip rolls in a cinnamon and sugar mixture. Bake at 350° for 15 minutes. Serves 20.
Mix all ingredients in order given; drop by spoonfuls onto cookie sheet which has been sprayed with Pam. Bake at 375° for 10 to 12 minutes. If dough is chilled for an hour or so before baking, dough will be easier to handle.
Sift dry ingredients. Cut in shortening. Pack loosely in airtight container and keep in refrigerator. To use take 1 cup mix and 1/3 cup milk or water. Bake on cookie sheet 10 to 12 minutes at 350°.
Bring water and sugars to a boil in a saucepan. Add pecans. Boil to the soft ball stage (238° on candy thermometer). Beat until creamy. Drop in small mounds on a buttered platter. For creamier candy, use milk instead of water.
Preheat oven to 350°. Melt margarine in 13 x 9-inch pan in oven. Add dry cake mix and 1 1/3 cups hot water. Stir with a fork until smooth. Spread evenly in the pan. Sprinkle dry frosting mix over all. Gently pour 2 1/2 cups boiling water over frosting mix. Bake at 350° for 30 to 35 minutes until crust is shiny and cake starts to pull away from sides of the pan. Serve warm, saucy side up, with whipped topping or ice cream.
Mix first 4 ingredients well. Beat well after adding one egg at a time. Pour into greased tube pan. Bake at 325° about 50 minutes.
Grease and flour 2 bread pans. Beat eggs until foamy. Add oil, sugar, zucchini and vanilla; mix lightly but well. Add flour, soda, baking powder, salt, cinnamon and nuts; mix together well. Bake at 350° for 1 hour or until done.
Cut broccoli into flowerets and dry in salad spinner. Put raisins in water to cover; place in microwave. Cook raisins on High for 1 minute. When plumped, drain. Mix together mayonnaise, sugar and vinegar. Pour over the broccoli, raisins and onion. Add small amount (half) of bacon. Sprinkle rest of bacon on top.
Drain pineapple and add enough water for 1 cup. Crush crackers. Add melted oleo and 1/2 cup sugar. Press one half into pan, 9 x 13-inch. Cream cheese and add 1 cup sugar and pineapple and vanilla to jello. Fold in whipped Pet milk. Sprinkle with remainder of crumbs.
Mix together margarine, nuts, milk, sugar and coconut. Get cold. Make balls and let get cold. Melt paraffin and chocolate chips; blend together well. Dip coconut balls into chocolate mixture and place on waxed paper until chocolate hardens.
Mix all together. Pour into greased 11 x 15-inch pan. Bake at 350° for 25 to 30 minutes.
Dissolve Jell-O in hot water and add strawberries, then bananas. Pour half in Pyrex dish and chill until firm. Mix cream cheese and sour cream together; spread over firm strawberry mixture. Pour rest of Jell-O mixture over top and congeal.
Cook rigatoni in salted boiling water. Brown ground beef in large pan. Add diced onions, pepperoni (slices cut in fourths), diced pepper, mushrooms and seasonings. Stir until all is cooked. Add pizza and spaghetti sauces. Grate cheese. Drain rigatoni and add to mixture. Place 1/2 of mixture into large casserole. Put 1/2 of cheese on it. Put rest of mixture over this and finish with cheese. Put in a 350° oven for 45 minutes with cover. Remove cover and brown cheese 15 to 20 minutes. Let set 15 minutes before serving.
Mix butter, flour and sugar until smooth. Spread thin with fingers in an 8 or 9-inch square pan. Bake at 350° about 25 minutes. Stir rest of ingredients into eggs. Spread over top of baked pastry. Bake about 25 minutes at 350°. Cool and cut into bars.
Combine salt and sugar in a small bowl. Peel and slice the bananas. To each 3 cups sliced bananas, add 3 tablespoons of the sugar and salt mixture. Mix well and fry in deep hot oil until golden brown. Cool and separate sticking pieces.
Cook noodles according to package directions. Drain. Brown ground beef with salt, pepper and sugar in skillet. Add tomatoes, tomato sauce and garlic and cook 10 minutes over low heat. Add noodles, sour cream and cream cheese. Bake 35 minutes at 350°. Serves 8.
Mix oil, sugar, eggs, apples and vanilla. Combine dry ingredients and add to sugar mixture. Add nuts and mix thoroughly. Pour into 2 small ungreased loaf pans. Bake at 350° for 1 hour. Serve hot with butter.
Mix well. In unbaked pie shell bake for 40 to 45 minutes. Time depends on oven.
Pour sugar, oil and syrup in a bowl and mix well. Add eggs and mix well. Add flour, nutmeg, cinnamon and ginger. Mix well. Add soda to boiling water and pour into all ingredients and mix well. Pour cake into a 9 x 13-inch baking pan and bake at 350° for 40 minutes in a preheated oven.
Place pureed jalapeno sauce in a large bowl. Roll cooked meat and onion kabobs in this mixture (or brush sauce on with a pastry brush). Enjoy plain or hot.
Combine cauliflower, salt and water. Bring to a boil and cover. Cook about 5 minutes or until tender. Drain and set aside. Combine butter, sugar, salt, pepper and cracker crumbs. Stir in cauliflower, one cup of shredded cheese, onion, pepper and diced tomatoes and juice. Pour into lightly greased casserole dish. Bake at 350° for 25 minutes. Take out of oven and add remaining 1/2 cup shredded cheese and bake an additional 5 or 10 minutes. Delicious!
Cut the block of cheese in half crosswise. Then cut each portion into 8 "sticks" (each measuring about 3 inches long, 1/2 inch wide and 1/2 inch thick). Combine flour, salt, and black pepper in a shallow dish. In another dish, beat together the egg, milk, and Tabasco. In the third dish, combine the bread crumbs and taco seasoning mix. Coat each stick of cheese with flour, shaking off any excess. Then place in egg and coat well. Carefully move the cheese stick from the egg and place in the seasoned crumbs, coating well. Set aside until all cheese sticks are coated. Place in freezer for about 30 minutes. Heat oil to 375 degrees F. Remove cheese sticks from freezer and dip into egg again and then give each another coating of crumbs. Drop into hot oil and cook until delicately browned. Remove from oil with a slotted spoon or use a fry basket for cooking them. Drain well on absorbent paper. Allow to cool slightly before serving. Serve with salsa, if desired. Makes 16 cheese sticks.
Beat together mayonnaise, egg, egg yolks and spices. Layer in pie crust in the following order: both cheeses, chopped tomato, onion, mayonnaise mixture. Dot top with butter. Add Parmesan cheese, if desired. Bake 1 hour at 350°.
Mix ingredients; add pepper to taste. Bake at 350° for 20 minutes. So easy!
Mix mashed potatoes, cottage cheese, sour cream, grated onion and salt. Put in greased casserole and add melted butter and almonds. Bake at 350° for 30 minutes. Makes 6 servings. (This can be prepared a day ahead of serving-just be sure it gets hot after having been stored in refrigerator.)
In a large bowl, combine cream cheese, olives, chiles and onion. Mix well. Spread about 1/3 cup mixture to within 1/4-inch of the edge of each tortilla. Roll tightly. Chill until serving time, at least 2 hours. Cut into sections and serve.
Mix hamburger, cheese, garlic and parsley. Add bread crumbs (one cup, more or less) until the consistency of dough. Mix well. Shape into 1 1/2-inch balls. Fry in olive oil.
Combine in electric blender and chop until completely mixed. Chill. Serve over boiled shrimp on bed of crisp lettuce.
Mix the first 3 ingredients and spread in a 9 x 13-inch pan. Bake at 350° for 20 minutes. Let cool.
Sprinkle ribs with Adolph's and refrigerate overnight. Brown in skilled (don't need extra fat, ribs provide enough).
Brown and drain sausage. Chop cheese and heat on low until melted. Add remaining ingredients. Put mixture on party rye bread and bake at 350° for 10 minutes.
Toss all ingredients and allow to chill overnight. Place in glass bowl and decorate with sliced salami and hard-boiled eggs.
Combine first 7 ingredients in a large mixing bowl. Add buttermilk, margarine and eggs. Beat at low speed with electric mixer until moistened. Beat at medium speed for 3 minutes. Spoon batter into greased and floured 13 x 9 x 2-inch pan. Combine remainder of brown sugar, pecans and cinnamon. Sprinkle over batter. Cover and refrigerate overnight. Uncover next morning and bake at 350° for 30 minutes or until toothpick comes out clean. Serve warm. Serves 12.
Boil, skin and chop chicken. Combine ingredients, adding enough broth to blend well. Chill and serve.
Heat red and green enchilada sauces in a medium pot. Pour oil into a small skillet until it is about 1-inch deep. Heat until a few drops of water splatter when added to oil. Fry tortillas, one at a time, until softened, 3 to 5 seconds on each side. Blot on paper towel; put into hot enchilada sauce for a few seconds. Fill each tortilla with cheese, about 1 tablespoon onions and 1 tablespoon chilies. Secure with toothpicks. Line up filled tortillas in a cake pan; cover enchiladas with remaining cheese, onions and chilies. Bake at 350° until heated through, 15 to 20 minutes.
Cream together cream cheese and sugar. Add rest of ingredients. Mix well and spoon into loaf pan. Freeze overnight. Take from freezer at least 30 minutes before serving. Slice into serving portions.
Mix sugar and flour; add eggs and beat. Add butter and heat over low heat to melt. Place peaches in pie crust. Pour the filling over and bake at 325° for 40 minutes until golden brown.
Mix first 5 ingredients together. Make into 1-inch balls. Fry in skillet, using a small amount of oil. Remove when done. Place balls in crock-pot or large pot on low heat. Add barbecue sauce and preserves. Let simmer for 2 hours, stirring occasionally, to keep from sticking.
Cream shortening. Add sugars, eggs, milk and vanilla. Add dry ingredients, oats, coconut and corn flakes. Mix well. Form into small balls and place on ungreased baking sheet. Press lightly and bake at 350° for 10 minutes. Yield: 6 dozen.
Mix 1/2 cup warm water with yeast. Mix eggs, salt, sugar and shortening with 2 cups warm water. Add flour to mixture. Let rise until it doubles in size in large bowl. Work down. Make into 3 balls the size of a jack or walnut. Put into muffin pan and let rise. Bake at 375° until brown. To make sure it browns on both sides, use bottom rack.
Mash cooked sweet potatoes. Add butter. Stir until melted and blended. Add pineapple, if used, or brown sugar and pecans. Place in 2-quart casserole. Cover with marshmallows. Bake at 375° until marshmallows melt and are lightly browned. Serves 8.
Combine 1 cup cornmeal, milk, eggs, salt, soda, bacon drippings and corn in a bowl. Set aside. Cook ground beef until lightly browned; drain well and set aside. Sprinkle 1 tablespoon cornmeal in a greased 13 x 9 x 2-inch pan. Sprinkle evenly with beef. Top with onion and cheese. Sprinkle peppers over top. Pour corn mixture over peppers. Bake at 350° for 50 minutes or until golden brown.
Stir everything in together. Knead for just a few minutes. Roll out or just drop by tablespoons onto a greased cookie sheet. Bake at 400° for 15 to 20 minutes. You may mix dough and refrigerate for several days or freeze until time to bake!
Toss apples and nuts with combined brown sugar and cinnamon. Alternate layers of apples and yams in 1 1/2-quart casserole. Dot with oleo. Cover and bake at 350° for 35 to 40 minutes. Sprinkle with marshmallows and broil until lightly browned. Serves 6 to 8.
Mix all the ingredients together. Pour into a baking dish. Bake 45 to 55 minutes in a 350° oven.
Use a tube cake pan. Congeal either flavor of Jell-O first with pears and cottage cheese. Once jelled, pour in the other liquid Jell-O over the jelled Jell-O and refrigerate until jelled. Pour out for a ring figure or serve on lettuce. Excellent when you want a pretty dessert.
Combine all ingredients in saucepan except ribs. If grilling ribs, rub them with rosemary and garlic, both sides. Place on rack meaty side down. Spread top with 1/3 glaze. Cook until bottom side crisp, about 5 minutes. Turn and spread top with 1/3 glaze, and cook until bottom is crisp. Turn, top with remaining 1/3 and cook until top is glazed, about 1 minute. Should be done by now.
Mix together cream cheese, cottage cheese and taco mix. Spread onto a pizza pan. Spread a thin layer of taco sauce over this. Top in this order with shredded lettuce, diced tomato and shredded taco cheese. Serve with tortilla chips.
Heat oven to 350°. Grease rectangular pan, 13 x 9 x 2-inch. Mix all ingredients and spread in pan. Bake until golden brown (about 24 minutes). Cut into rectangular pieces, about 2 x 1-inch. Refrigerate any remaining pieces. Makes 4 dozen.
Mix together and bring to a boil, boil rapidly for 5 minutes, remove from heat and pour over popcorn, be sure your pan is big enough to stir well, I use a large roaster, then bake in 250° oven 1 hour. Make sure to stir every 10 to 15 minutes. Let cool well. When done you can place in a container with a tight lid, it keeps well.
Bring 6 cups of water to a boil in saucepan. Add bouillon cubes; heat, stirring, until dissolved. Mix 3 tablespoons of water, sugar, salt, pepper and cornstarch in small bowl. Stir into boiling bouillon slowly; cook for 1 minute. Reduce heat. Pour in beaten eggs, stirring until eggs cook into shreds. Remove from heat. Add green onions. Serve at once.
Mix all ingredients together and bake at 350° in well-greased and floured pan for 40 minutes. Can be baked in Bundt cake pan.
Dissolve honey in the milk. Add ice cream. Stir until part of the ice cream is dissolved in milk. Makes 1 serving.
Mix soy sauce, garlic and sugar. Marinate chicken wings overnight. Bake at 350° for 1 hour.
Saute onions in butter; soak the bread crumbs in the cream with the egg. Combine spices, sugar, meat and onions and mix. Shape into small round balls and brown. Keep warm.
Saute onion, pepper and linguica with spices in saucepan. Put aside. In a 2-quart saucepan combine rice, margarine and water. Bring to a boil, then lower heat and cook 20 minutes. Stir in onion, pepper and linguica with spices. Let stand 5 minutes and serve.
Wash cauliflower head. Place in 2-quart pot with 4 cups boiling water. Add salt and vinegar. Cook about 6 to 8 minutes until crispy done. Drain cauliflower. Rinse with cold water and drain well until free of water. Separate cauliflower into flowerets. Cut off excess stems; place in large bowl. Add olive slices and diced cheese. Stir in salad dressing. Add parsley flakes and nutmeg. Mix well and keep in the refrigerator. If you desire, you may use raw cauliflower instead of cooked. You may also add more of the ingredients listed to your desire. Serves 6 to 8.
Bake a single crust pie shell at 400° for 15 minutes. Melt butter and set aside. Fry bacon crisp.
Empty cans of chili into slow cooker. Unwrap tamales; remove paper wrappers and slice each into four pieces. Add to chili; add on can of corn which has been drained. Salt and pepper lightly. Do not stir, but distribute gently with a spatula. Cook in slow cooker on high for 30 minutes to an hour, then turn to low setting; cook on low for 3 to 4 hours. Stir again lightly. Add cheese on top one hour before serving time. Serve with corn chips.
Brown ribs in bacon fat on all sides. Drain off fat. Add remaining ingredients. Simmer 2 hours, covered, until tender. Thicken sauce with flour.
Combine raisins and crushed pineapple in a small bowl; refrigerate and let soak for several hours or overnight. Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch baking pan. Into a bowl, sift flour, baking soda, cinnamon, nutmeg and cloves. Cream shortening and butter or margarine in large bowl with an electric hand-held mixer. Gradually beat in sugar; beat until fluffy. Add eggs, one at a time, beating well after each addition; blend in jam. Alternately add sifted dry ingredients and buttermilk to the creamed mixture, ending with dry ingredients. Blend in pineapple, raisins and chopped pecans. Pour batter into prepared 13 x 9 x 2-inch pan. Bake jam cake at 350° for 55 to 60 minutes until cake tests done. Dust Kentucky Jam Cake with confectioners sugar and cut in squares.
Combine broth and vegetables; cook for 15 to 20 minutes or until vegetables are tender. Season with salt and pepper. Yields 2 servings, 16 calories per servings.
Combine sugar, cornstarch, salt and water. Cook over moderate heat until clear. Add gelatin; stir until dissolved. Cool mixture. Add strawberries. Pour into pie shell. Refrigerate until served.
Mix all ingredients. Bake in a greased loaf pan at 350° for 40 to 45 minutes.
Cook rice according to directions. Butter a 9 x 13-inch glass dish; put rice evenly in bottom. Saute onions and celery in oleo until transparent. Stir in soups, cheese and broccoli. Mix well. Pour over rice. Bake at 350° for 20 minutes. A great pot luck dish.
Mix all ingredients together. Drop spoonfuls onto cookie sheet covered with aluminum foil. Bake for 10 minutes at 350°. Makes 2 dozen cookies.
Pack about half the dry bread slices in bottom of buttered and sugared deep baking dish. Add about half the apple slices. Sprinkle with raisins. Add more bread slices, more apple slices and raisins. Add custard mixture by pouring over the mixture (mix about 1 teaspoon cinnamon in custard mixture). Bake in a 375° oven until slightly browned on top and custard is "set" (approximately 45 to 60 minutes).
Slice apples in a baking pan. Salt apples lightly, and sprinkle with cinnamon. Dissolve sugar in the warm water, and pour over apples.
Layer asparagus in a shallow pan. Sprinkle each layer with a few dry tarragon leaves, salt and pepper. Add salad dressing and vinegar; marinate overnight at room temperature. Drain and serve on lettuce leaves and top with mayonnaise flavored with a little of the marinade.
Pour boiling water over butter (margarine), raisins and soda; let cool. Put sugar in a mixing bowl. Add eggs and salt; mix. Add cooled raisin mixture, then add flour; mix well. Put into 3 (1 pound) well-greased coffee cans; fill half full. Bake at 350° for 1 hour. Serve warm with butter and honey, or cool.
Combine and bring to simmer. Strain or use percolator or drip coffeemaker with spices in the basket.
Combine sugar, flour and nutmeg. Cut in butter until it resembles coarse crumbs. Add nuts. Arrange yams and peaches in 1 1/2-quart casserole dish. Sprinkle with sugar mixture. Bake at 350° for 35 minutes, then sprinkle with marshmallows. Brown lightly in oven.
Mix flour, sugar and cocoa well. Add milk to dry mixture and mix well. Add vanilla and cook until thick. When nearly done, add margarine and whip until margarine melts. Pour in already baked pie shells or graham pie shells. When cool, put Cool Whip on top and serve. (If preferred, egg whites can be beaten for topping.)
Remove flowerets from broccoli and cut in half. Cut stalks into 2 x 1/4-inch strips. Heat oil in 12-inch skillet over medium heat. Add broccoli and stir-fry for 1 minute. Add salt, garlic and 1/2 cup of the chicken broth. Cover and cook 3 minutes. Uncover and stir-fry 3 minutes. Add sprouts, chestnuts, mushrooms and pea pods; stir-fry 2 minutes.
In a large bowl, cream together butter, shortening and sugar until light and fluffy. Beat in molasses and eggs; set aside. In another large bowl, combine flour, salt, baking soda, ginger, cloves and cinnamon. Mix flour into creamed ingredients until dough is smooth. Roll into 1 1/2-inch balls. Dip tops in sugar. Place 2 1/2 inches apart on greased cookie sheet at 350°.
Put cabbage into previously boiled water for about 1/2 hour to soften and loosen leaves. Cut thick center stem from each leaf.