HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and dice potatoes and boil until done (7 to 8 minutes). Drain and cool potatoes. Add all other ingredients and mix well.
Make cake according to package directions adding pineapple and juice. Bake in bundt pan. Bake until done.
Put all ingredients in large mixing bowl. Mix and add enough flour to make stiff. Pour into greased 13 x 9 inch pan. Bake 350 degrees for 50 - 60 minutes.
Cream margarine and sugar. Add eggs and bananas. Put soda in sour cream; add to mixture. Add flour and salt. Add vanilla and nuts; mix. Pour in loaf pan. Bake at 300° for 50 to 60 minutes. May be divided into smaller loaf pans. Freezes well.
Mix peppers, salt, mustard, sugar, vinegar and water. Add lemon and onion. Simmer 20 minutes. Add catsup, Worcestershire sauce and liquid smoke. Bring to boil. Remove from heat. Put ribs in shallow baking pan. Bake 30 minutes at 450°. Drain fat; pour sauce over ribs. Reduce heat to 350° and bake 45 to 60 minutes, basting with sauce.
Cream together 1/2 cup Crisco and 1 1/2 cups sugar. Add eggs and beat well. Sift 2 cups cake flour 3 times and add to creamed mixture. Add salt and cocoa. Mix well. Add 1 teaspoon vanilla, buttermilk and food coloring. Beat well.
Blend the cashew meal and hot water. Add salt, vanilla, honey and 3 cups of water. Blend until smooth. Chill and serve.
Mix honey and peanut butter in a bowl. Add powdered milk and stir until combined. With hands, roll into 1-inch balls. Place on wax paper and store in refrigerator. Great snacks anytime.
Prepare beefy rice according to package directions. Cool slightly, then fold in water chestnuts and onions. Place rounded 1/4 cupful hamburger rice filling in egg roll wrapper. Fold and seal with slightly beaten egg.
In large casserole layer ingredients in order given. Refrigerate 2 to 3 hours before serving.
Place tomato slice on toast; follow with bacon and then egg, cut side down. Cover with cheese sauce and garnish with parsley sprigs. Serves 4 to 6.
Mix meat, bread crumbs, milk and egg. Make 1-inch meat balls. In bottom of casserole dish, spread thinly chopped onion. Place meat balls on top of onion. Bake at 350° for 20 minutes or until brown. Then add vegetables, Worcestershire sauce and tomato sauce. Cover and bake until tender vegetables, 425° for 35 minutes. Then uncover. Top with cheese and brown.
Blend Love, Loyalty, Hope and Tenderness. Add Faith as needed. Sprinkle abundantly with Laughter. Bake it with sunshine. Serve daily with a pinch of Nagging and you will have a satisfied stud. Spouses that understand donating services.
Mix and chill. Serve with fresh vegetables such as celery, cauliflower, cucumbers, green peppers, etc.
Fry and chop sausage. Let drain thoroughly. Cream the cream cheese while sausage is draining. Mix. Stuff mushroom tops. Bake at 350° for 10 minutes. Serve warm.
Blend all ingredients together. Pour into pie shell. Bake at 375° for 50 to 55 minutes or until a knife inserted comes out clean. Cool and refrigerate at least 1 hour. You may substitute 1 3/4 teaspoons pumpkin pie spice for the other spices.
Combine ingredients and spread on top of breasts. Bake at 350° for 50 to 60 minutes. An easy way to "sweet and sour" something.
Shred cabbage. Dice onion and green peppers. Add garlic powder to taste. Add pepperoni. Mix all these together. Put in baking dish. Slice Velveeta cheese and spread over top. Add just enough water so it will not stick. Bake, until soft, at 350°, approximately 30 to 45 minutes.
Combine flour and baking powder. In a large mixer bowl, beat butter or margarine until softened. Add sugar; beat until fluffy. Add egg, vanilla and peppermint extract and beat well. Beat flour mixture and beat until well mixed. Divide the dough into thirds. Tint one red, one green and leave one plain. Cover each and chill about 1 hour. Roll each of the dough into 1/2-inch diameter ropes. Using 1 rope of each color, twist together to swirl the colors. Slice the twisted ropes into 1/2 or 1/4-inch pieces, depending on how big you want the cookies without blending the colors too much to keep them distinct. Shape each slice into a ball. Place on an ungreased cookie sheet about 2-inches apart and flatten to 1/4-inch thickness with the bottom of a glass dipped in sugar. Bake in a 375° oven until done (allow 8 to 10 minutes for larger cookies or 6 to 8 minutes for smaller ones). Remove and cool. Makes about 72 large or 144 small cookies.
Heat oven to 350 to 400°. Brown meat. Add remaining ingredients in layers in order given. Add seasonings. Rinse out tomato can with 1/4 cup water and pour over all. Cover when steaming. Turn to 250° or low and cook for 30 minutes. Makes 6 servings.
Cream first 3 ingredients well. Roll dough around olives. Bake at 400° for 15 minutes. Yield: Makes 25 olives.
Boil broth and soup. Add chicken and stir well. Drop tortilla squares into boiling broth, a few at a time. Reduce heat and cook until dumplings are fluffy.
Combine all ingredients and boil for 15 minutes. Place in pint jars with lids and process in boiling water for 15 minutes. Makes 5 to 6 pints.
Beat egg, vinegar and water. Mix flour, salt and Crisco with fork. Add liquids to form dough. Roll out. Freeze what you don't use for later.
Mix together first 5 ingredients; set aside. Then, in a pot, add the next 3 ingredients. Let this come to a boil and then pour over kraut and mix well together. Refrigerate for 24 hours. Then serve.
Cream first 3 ingredients together. Add remaining ingredients. Drop by teaspoon on cookie sheet 2 inches apart. Bake in a 350° oven for 15 to 20 minutes.
Chop pork chops into very small pieces. Put all vegetables, except bean sprouts, into food processor and mince into small pieces.
Cream together the sugar and Crisco. Add beaten eggs. Add all other ingredients except nuts and beat until well blended. Stir in nuts. Pour into 2 greased bread pans. Bake slowly for about 50 minutes at 275° or 300°.
Cream butter; gradually add sugar, beating until light and fluffy. Beat egg yolks until thick and lemon colored. Add to creamed mixture and beat until very smooth, almost waxy in appearance. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in lemon extract. Pour batter into 3 greased and floured 9-inch cake pans. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely. Spread Lord Baltimore Filling between layers and on top of cake. Yield: One 3 layer cake.
Put eggs, oil and chopped zucchini into blender and beat. Add to the other ingredients. Bake for 1 1/2 hours at 325° in greased Bundt cake pan.
Cook (heat) lima beans. Drain and set aside. Cook bacon. Reserve 2 tablespoons fat. Crumble bacon. Saute onion and pepper in oil. Stir all together. Cover and simmer 15 minutes.
Melt butter in 9 x 11-inch pan. Add rice. Place chicken over rice. Pour onion soup, salt and pepper over. Add water. Cover; bake 1 hour at 350°. Uncover and bake 10 minutes to brown.
Melt butter. Add Vodka and pepper. Simmer for 2 minutes, then add whole tomatoes (blended) and heavy cream. Simmer for 15 minutes uncovered. Add cheese and pour over 1 pound rigatoni, cooked.
Mix pudding and 2 1/2 cups milk. Add sour cream, condensed milk and Cool Whip. Pour over sliced bananas and wafers.
Cream the oleo and cheese until soft. Stir in flour and chill. Shape into 20 (1-inch) balls. Place in ungreased small muffin tins and shape.
Pull petals from flowers. Combine vinegar with honey, tarragon and lemon juice in small bowl. Marinate petals in mixture for 30 minutes. Drain petals and reserve marinade. Mix petals with lettuce, watercress and olives in large bowl.
Combine all ingredients in a Dutch oven or large pot on stove top. Bring to a boil, reduce heat and simmer 5 minutes. Remove and discard spices. Serve hot.
Thaw broccoli. Add other ingredients and pour into greased casserole dish. Bake at 325° for 1 hour, covered.
Brown hamburger and drain. Cook macaroni 10 minutes. Drain. Mix all ingredients, except cheese, together thoroughly. Put into casserole dish. Top with grated cheese and bake at 350° for 1 hour.
Place syrup, sugar and egg white in top of double boiler over hot water. Beat until mixture stands in peaks. Remove from heat and beat until cool. This frosting is especially nice on a chocolate cake.
Mix melted margarine, flour and chopped nuts and pat out thin in pan. Bake at 325° about 25 to 30 minutes. Cool this mixture. Cream together powdered sugar, cream cheese and Cool Whip. Spread over crust. Mix chocolate pudding according to package. Beat until solid. Pour over cream cheese mixture. Spread Cool Whip over chocolate pudding. Sprinkle top with nuts.
Cook squash until tender. Drain. Chop onion and saute in margarine in frying pan.	Add cream of chicken soup and 8 ounces sour cream. Mix well and add stuffing mix.
Cook suet and beef together until done. Add tomatoes and spices. Add oats to boiling ingredients 1/2 cup at a time. Cook 2 or 3 minutes, stirring deep and long. Pour into bread pans. Let cool and cut into 1 pound blocks. When cool, wrap and freeze.
Simmer boneless chicken breasts in water with bay leaf, white wine and 2 to 3 cubes chicken bouillon. Remove when cooked and cool. Layer (buttered) baking dish with asparagus. Top with cooled chicken. Mix soup, 1/4 cup white wine, 1 teaspoon Krazy Mixed-Up salt, garlic powder and mushrooms. Pour over chicken. Bake at 350° until golden brown (about 15 to 20 minutes). Top with Cheddar and bake until melted.
Mix pears in blender. Add sugar and gelatin. Pour into saucepan. Bring to a boil; stirring constantly. Cook 5 minutes. Pour into sterilized jars and seal with paraffin. Store in refrigerator.
Cream butter, shortening, brown sugar and white sugar. Add eggs and vanilla. Beat until light and fluffy. Sift together flour, salt and baking soda. Stir into creamed mixture. Add chocolate chips. Drop dough by rounded teaspoon onto ungreased cookie sheet. Bake in 375° oven until cookies are brown around edge but centers are not done, 8 to 9 minutes. Makes 96 cookies.
Grease 9 x 13-inch pan. Put cooked broccoli on bottom, then cut up chicken. Then mix soup, lemon juice and mayonnaise. Put this on top with cheese and croutons. Cook for 25 to 35 minutes at 350°.
Boil all ingredients together. Pack eggs in jar; remove all water. Pour the mixture over eggs. Seal and put in refrigerator. Will keep several weeks.
Heat 2 cups milk. Put sugar, flour, cornstarch, eggs and salt in blender with 1 cup milk. Slowly add to heated milk until it thickens. Remove from stove; add butter and vanilla, let cool. Put half peanut butter crumbs into pie shell. Add pudding. Top with Cool Whip and remaining crumbs.
Place strainer over small saucepan (do not use a fine strainer). Push raspberries through strainer with a wooden spoon to extract as much juice as possible; discard seed. Add jam to juice in saucepan and bring to a boil. Remove from heat. Dissolve arrowroot or cornstarch in liqueur in small cup. Whisk into sauce. Cook over moderate heat, whisking or stirring constantly, until sauce comes to a boil and thickens. Refrigerate until ready to use. (Can be kept for 1 week, covered, in refrigerator.)
Place the first 3 ingredients in a food processor and pulse 2 to 3 times. Add margarine pieces and pulse 10 times or until the mixture resembles coarse meal. With the processor on, slowly add ice water through food chute, processing just until combined (do not form a ball).
Brown hamburg. Drain fat. Add all other ingredients. Simmer uncovered and stir occasionally for 1 hour.
Prepare pudding with milk according to instructions on box. Beat in Cool Whip. Add marshmallows. In bowl, place one layer of wafers, one layer of bananas, sliced round, and one layer of pudding mixture. End layers with pudding on top. Sprinkle top with wafer crumbs. Refrigerate.
Boil until thick and clear; let cool. Fill baked pie shell with whole strawberries. Pour cooked berries in glaze over whole berries. Chill. Serve with whipped cream.
Beat eggs. Add oil, sugar, vanilla, salt and zucchini. Add all dry ingredients; mix until dry ingredients are moistened. Pour into well-greased loaf pan that has been lined with wax paper. Bake at 350° for approximately 1 hour or until done.
Season chops with salt and pepper. Spray frying pan with Pam. Brown chops (not too brown) on medium heat. Drain chops on paper towel. If too much grease is in pan, drain.
Crumble bread. Mix bread and cheese. Spread in bottom of 9 x 13-inch greased pan. Beat eggs and milk together; stir in salt, pepper and dry mustard. Pour over bread and cheese. Spread ham across top. Refrigerate overnight. Bake, uncovered, at 350° for 50 minutes. Serve immediately. Serves 6.
Mix sugar and cornstarch. Add vinegar and water; boil for 5 minutes. Add beets to hot sauce and let stand at least 30 minutes. Add butter, if desired.
Soak bread crumbs in milk. Add meat, eggs, onions, and seasonings. Mix well. Place in loaf pan and cover with sauce. Bake at 350° for 45 minutes.
Mix the yeast with water. Add the flour and salt. Knead. Cover and let rest while you assemble filling.
Layer in casserole the zucchini, tomatoes and onions. Season each layer with garlic salt. Makes at least 2 or 3 layers. Top with cheese and bacon. Bake uncovered for 1 hour at 375°.
Cut meat into bite size pieces. Trim off all fat. Put in pan with onion and spices and cover with water and bring to a boil. Add all other ingredients and simmer several hour.
Cream sugar and butter. Add eggs and remaining dry ingredients. Add vanilla and pecans; mix well. Bake at 375° approximately 30 minutes.
Cream butter and sugar in large bowl until light and fluffy. Beat in eggs. Mix mashed bananas, milk and vanilla. Mix flour, salt and baking soda; blend in with banana mixture. Stir in nuts. Turn into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 10 minutes. Cool in pan for 10 minutes, then turn out of pan. Let it cool completely. Yields 1 loaf.
Preheat oven to 400°. Grease a 9 x 12-inch pan. Pour cherry pie filling into pan. Sprinkle cake mix on top of pie filling. Melt margarine and pour over cake mix. Bake for 45 minutes and sprinkle chopped nuts on top of cake mix. Bake 15 minutes longer.
Mix flour, soda, salt and sugar. Add buttermilk, oil, eggs and cereal. Mix well. Store in refrigerator. (Do not stir again.) Bake in greased muffin tins at 375° for about 20 minutes. Keeps in refrigerator 6 weeks.
Toss cabbage, onions and peppers together in a large bowl. In a saucepan, mix together vinegar, sugar and spices. Bring to a boil. Add salad oil and mix well. Pour over cabbage mixture to coat thoroughly. Can be kept in refrigerator for at least a week.
Mix in order given with your hands in a large dishpan. Use a larger tablespoon or ice cream scoop. Drop and flatten. Bake for 15 minutes at 350° (only 6 or 8 fit on a sheet). Cool a minute before removing from baking sheet.
Combine softened cream cheese and milk, mixing until well blended. Gradually add sugar. Stir in melted chocolate, salt and vanilla; fold in marshmallows. Drop rounded	teaspoonful of mixture into shredded coconut or chopped walnuts. Toss until well covered. Place on waxed paper lined cookie sheet; chill until set. Makes 4 dozen.
In large bowl, tear lettuce and romaine into bite-sizes. Save a few strips of meat and cheese. Toss rest of meat and cheese, onions, celery and anchovies with lettuce. Blend mayonnaise and French dressing. Pour over salad and toss. Garnish with reserved meat and cheese strips, olives, egg slices and tomato wedges. Makes approximately 4 servings.
Mix in bowl in order given; bake in buttered dish for 1 hour at 350°.
Cream together the butter and cream cheese. Beat in sugar with mixer on low. Sift into another bowl the flour, salt, baking powder and nutmeg. Beat two of the eggs into cream cheese mixture alternately with 1/3 of dry ingredients. Continue same until all eggs and dried ingredients are used. Beat thoroughly, adding vanilla. Blend well. Pour into waxed paper lined tube pan. Bake at 300° for 1 1/2 hours.
Cook broccoli and drain (approximately 10 minutes). Put broccoli in 3-quart casserole dish. Layer chicken over it. Mix soup, mayonnaise and cheese and spread over chicken. Mix margarine, crackers and pecans and layer over top. Bake at 350° for 20 to 25 minutes.
Cook broccoli in chicken broth until tender. Put in blender and blend until almost smooth. Return to stove, add shredded Swiss cheese and milk. Thicken with 2 tablespoons cornstarch mixed in 1/4 cup water. Do not boil. If the soup is still not thick enough, add a little instant mashed potato until desired consistency.
Remove core from cabbage; scald in hot boiling water. Take out and remove leaves. Boil rice until done. Saute onion in butter until transparent. Combine onion, meat, salt, pepper, egg and rice and mix well. Spread each leaf with meat mixture about 1/2-inch thick; fold the two opposite sides of the leave and roll, starting with one of the opened ends.
Bake at 325 degrees in 3-quart casserole for 2-1/2 hours. (Can do in crock pot, also.)
Mix first 3 ingredients. Beat butter and sugar together, add egg yolks. Stir in lemon. Mix dry with wet ingredients. Beat egg whites. Fold in slowly. Mix brown sugar, nuts and nutmeg. Sprinkle on top of muffins. Bake at 375° for 7 to 10 minutes for mini, 15 to 20 minutes for regular.
Mix well with fork or spoon until blended. Bake at 400° until brown.
In a large bowl, make in order of recipe (layered). Refrigerate overnight. Before serving, toss. Makes enough for a large group. You may want to cut the recipe in half.
Cut up cooked chicken; add mushroom soup and milk. Mix well and place in a baking dish. Saute butter, onion and celery until tender and add corn bread and broth to vegetables. Pour mixture over top of chicken. Bake at 350° for 30 minutes.
Preheat oven to 350°. Mix first 6 ingredients into prepared cake mix. Fold into mix the poppy seed. Pour into a Bundt or angel food cake pan already oiled and floured. Bake for 1 hour. Remove from oven and turn cake onto serving dish. Let cool about 10 minutes. Dust with powdered sugar.
Sift together dry ingredients. Beat egg slightly; add milk and salad oil. Stir lightly. Pour into 10-inch square pan. Bake in hot oven at 400° for 20 to 30 minutes. Makes 12 pieces. (Cubed bacon can be put on top of batter.)
Cream shortening, sugar and eggs. Sift dry ingredients, flour, salt and cocoa, and add alternately with sour milk. Add vanilla. Mix vinegar with soda and add last. Bake in 13 x 9-inch greased pan at 350° until pick comes out clean.
Combine 1 stick of butter, melted, with the graham cracker crumbs. Press into bottom of a 9 x 13-inch pan.
Combine first 6 ingredients; set aside. Drain pineapple, reserving 2 tablespoons juice for Cream Cheese Frosting. Combine brown sugar and oil. Add egg whites, beating well. Stir in pineapple, carrot, buttermilk and vanilla. Add flour mixture; stir well. Pour batter into a 13 x 9 x 2-inch baking pan coated with cooking spray. Bake at 350° for 30 minutes. Let cool. Spread Cream Cheese Frosting over cake. Cut cake into squares. Yield: 18 servings (181 calories per serving).
Cut wings in half at joint, discarding tip. Broil 12 minutes, turning once, until crispy. Combine jam, oil and horseradish. Brush wings with glaze and broil 2 minutes each side until golden brown.
Brown meat slowly. Spoon off excess fat. Add next 5 ingredients. Simmer 30 minutes, uncovered, stirring occasionally. Cook noodles in a large amount of boiling, salted water until tender; drain and rinse.
Have butcher prepare lamb; remove any excess fat. Combine mustard, ginger, rosemary, soy sauce, garlic and oil in small saucepan. Heat and whisk until mustard is fairly well blended with other ingredients. Pour mixture over meat. Marinate all day or at least 2 hours, turning 2 or 3 times. Broil or barbecue about 6 inches from heat or hot coals 30 to 40 minutes on each side. Meat should be pink inside. Serves 8 to 10.
In a bowl, mix mushrooms, olives, onions and parsley. In another bowl, combine remaining ingredients. Beat until smooth and thick. Pour mixture over mushrooms. Stir to coat well. Cover and marinate overnight or for several days. Serve as an hors d'oeurve, with roast meats or in a salad.
Stir flour, salt and baking soda. Set aside. Mix well margarine and peanut butter. Add both kinds of sugars and mix well. Add eggs and beat well.
Prepare each package of Jell-O with 1 cup boiling water. Divide in half. Add 3 tablespoons of water to one-half. Pour in a large bowl (clear bowl looks better). Refrigerate to set. To other half, add 4 ounces of sour cream and blend. Layer on first half. Refrigerate. After set, add first half of another flavor, then second half with sour cream. Repeat for all six flavors (12 layers).
Drain off half of liquid from beets and pour beets into bowl. Add apple cider vinegar, sugar and black pepper to taste. Let stand about 1 hour to absorb juices.
Marinate crabmeat in lemon juice for 30 minutes. Mix other ingredients. Can melt cream cheese in microwave. When mixed, blend gradually into crabmeat. Do not shred crabmeat, keep lumpy. Use crackers and veggies for dip.
Cut kielbasa in 2 1/2-inch chunks to fill a quart or gallon jar. Heat sausage in boiling water to cover 3 minutes. Drain. Pack hot in jar. Heat white vinegar with pepper pods in. Pour over sausages. Cover with tight plastic cover. Put in fridge for 24 hours.
Bring first 4 ingredients to a simmer and cool to room temperature. Pour over head of shredded cabbage and let stand 24 hours. Add onion and carrot, if desired.
Coat nuts with the 1 tablespoon melted butter. Spread in pie pan. Place in 350° oven for 15 minutes, stirring frequently until lightly toasted. Combine sugar, sour cream, chocolate, syrup, salt and cream of tartar in heavy pan. Stir over low heat until chocolate melts and mixture is smooth. Cook to soft ball stage. Remove from heat and add butter. Don't stir. Let cool to lukewarm and add vanilla. Beat until mixture loses its shine. Stir in pecans and spread in buttered 8 x 8-inch pan. Cut into squares. Store in refrigerator.
Quickly rinse steaks. Pat dry. Rub 1 teaspoon cornstarch on each steak. Rinse and slice leek.
Cream all the ingredients, then pat and spread in a 13 x 9-inch pan. Bake at 300° for about 20 minutes. Cool.
Let tea be light amber color. Cover lemon and orange rinds with water. Add two cups of sugar and let boil a few minutes. Pour 1 cup boiling water over 4 Tbsp. whole cloves. Strain fruit juices and mix all together. Just before serving heat, but do not boil. Serves 16.
Mix sugar and flour in a large bowl and set aside. Mix water, oil, margarine and cocoa in a saucepan, bring to a boil and boil for 1 minute, stirring constantly. Pour over sugar and flour mixture. Stir well, then add soda, salt, buttermilk and eggs. Mix all ingredients well and pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes.
Place all ingredients into heavy pan. After it comes to a boil, cook 3 minutes. Remove from heat. Beat until thick enough to spread on cake.
Beat sugar, butter and egg until creamy. Add rest of ingredients and mix well. Bake at 375° for about 45 minutes.
Preheat oven to 450°. Cut each potato lengthwise into 8 wedges. Brush cut sides with beaten egg whites, then sprinkle with salt, pepper, Parmesan cheese and oregano. Place wedges, skin side down, on a lightly greased cookie sheet. Bake for 20 to 30 minutes, or until golden brown, puffed and tender when pierced with a fork. Serve immediately. Serves 6.
Heat sugar and cocoa over low fire for 5 minutes (these are dry ingredients). Add 1 can evaporated milk and oleo. Bring to boil and boil for 2 minutes. Remove from heat; add vanilla.
Combine sugar, butter, cocoa and milk; boil for 1 minute. Stir in oats, peanut butter and vanilla. Put on waxed paper.
Combine all ingredients, except oil, in large bowl. Mix well. Drop by spoonfuls into hot oil. Deep fry until golden brown.
Bake in a large bowl at 300° for 2 hours. Leave lid off.
Chop or shred the cabbage, green pepper and onion. Sprinkle with 1/3 to 1/2 cup sugar. Combine the remaining ingredients in a saucepan. Bring to a boil. Pour over cabbage mixture while hot. Cover, cool and refrigerate for several hours or overnight. Serves 8.