HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice potatoes into a 9 x 13-inch baking pan. Chop the onion in the pan. Salt to taste. Add chopped ham (optional). Heat cream of celery soup and milk until blended and pour into baking pan. Cover and bake until done at 350°, approximately 1 hour.
After baking, cut potatoes in half lengthwise. Allow to cool for a few minutes. In a medium bowl, place cheese, butter and a dash of salt and pepper. Using a spoon, scoop out the potato half, leaving a thin layer around the inside of the skins. Mix this with cheese mixture and fill potato skins, placing them in a dish that will keep them upright. Return potatoes to oven for a few minutes. Sprinkle with extra cheese, if desired.
Season pork overnight with garlic salt, paprika and pepper. Bake on a rack in a 250° oven until skin is crisp (about 3 1/2 to 4 hours). Make barbecue sauce with vinegar, catsup, sugar, salt and crushed red pepper. Baste and cook over low flame for 10 minutes. When pork is done, remove and let stand until it is cool enough to chop in small pieces, including skin. When this is finished, pour remaining sauce over pork. Serve on a warm bun with cole slaw.
Beat molasses, honey, and egg until well blended. Stir in buttermilk and oil. Combine flour, bran, brown sugar, salt and soda. Add to buttermilk mixture. Blend until smooth. Fold in pears and nuts. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 65 to 70 minutes or until wooden pick inserted in center of loaf comes out clean.
Mix strawberry jello with 1 1/2 cups boiling water; dissolve well. Stir in pineapple (drained) and pie filling; chill.
Mix ingredients together well. Pour into greased baking pan and bake at 400° for 25 to 30 minutes or until golden brown.
Sift dry ingredients together. Mix oil and sugar; beat in eggs one at a time. Add dry ingredients, nuts and chocolate chips. Mix thoroughly. Spread 3/4-inch thick in a greased pan (10 1/2 x 15 1/2-inch). Bake at 350° for 25 to 35 minutes. When almost cool, cut into squares.
Melt margarine, peanut butter and chocolate morsels. Put Crispix in Fix-N-Mix bowl and pour chocolate mixture over. Put seal on and shake well until all cereal is coated.
Remove crusts from bread. Mix remaining ingredients together until well blended. Spread mixture on 3 slices of bread. Stack, making 3 layers. Repeat until bread and filling are used. Cut through layers, making 8 triangles from each stack. Bake on ungreased cookie sheet at 350° for 12 to 15 minutes. These can be made ahead of time and frozen. Do not cut before freezing.
Combine water, tomato sauce, spaghetti sauce mix and ground beef; simmer for 6 minutes. Blend half the Mozzarella with the Ricotta and Parmesan. Beat the eggs and blend with salt,	pepper and cheeses. Fill manicotti shells with cheese mixture. Put 1 cup sauce in bottom of casserole dish. Layer with	manicotti shells, sauce and the rest of the Mozzarella cheese. Bake at 350° for 40 minutes.
Brown hamburger and drain. Layer hamburger and potatoes in casserole. Add salt & pepper. Mix remaining ingredients and pour over casserole. Top with cheese slices. Crushed potato chips or canned onion rings may be substituted for cheese.
Slice apples in a Pam-sprayed 8 x 8-inch baking dish or cake pan. Sprinkle about 1/2 to 3/4 cup sugar and some cinnamon over all.
Preheat oven and put butter into a pan. Mix eggs in blender. Add milk and then flour into eggs. When the butter is melted, pour batter into hot pan. When brown and fluffy, serve on table with maple syrup.
In a skillet, cook chicken in 1 tablespoon of hot margarine for 10 minutes or until browned. Remove from skillet.
Cook and stir sugar, corn syrup, water and salt until mixture comes to boil. Cook to 250° without stirring. Remove from heat. Set aside. Immediately beat egg whites until stiff. Pour hot syrup slowly over egg whites, beating constantly at high speed, about 5 minutes. Add vanilla and beat until mixture forms soft peaks and begins to lose gloss. Add chopped nuts. Drop by spoonfuls on waxed paper.
Mix first 7 ingredients. Roll into balls. Bake at 350° on greased cookie sheet for 10 to 15 minutes. Warm last 3 ingredients in saucepan until smooth. Add cooked meatballs to sauce. Heat 10 minutes.
Beat egg white; add sugar and vanilla. Beat well. Place nuts in brown paper lined pan. Pour melted margarine over nuts. Stir in egg mixture and add dash of cinnamon. Bake at 250° for 1 hour, stirring nuts every 15 minutes.
Combine sugar, cream cheese and margarine, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each. Blend in pumpkin. Add combined dry ingredients, mixing just until moistened. Fold in nuts. Pour into two greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour or until wooden pick inserted comes out clean. Cool 5 minutes. Remove from pans.
Mix eggs and sugar. Add remaining ingredients and beat well (add nuts last). Pour into a greased and floured tube pan. Bake at 350° for 1 hour, then glaze cake while cake is still warm.
Boil 5 minutes. Stir constantly. Remove from fire; stir until it thickens. Pour on buttered platter and cut. Mrs. Tapp.
Melt butter in 9-inch square pan. Sprinkle in a layer each of the graham cracker crumbs, coconut, chocolate chips and nuts. Pour sweetened condensed milk over top. Bake in a 350° oven for 30 minutes. Cool in pan and cut into bars.
Mix all ingredients together and sprinkle with paprika. Bake 20 to 30 minutes at 350° in glass pie pan.
Sift together flour and salt. Cream butter and cream cheese thoroughly. Blend in dry ingredients gradually; mix thoroughly. Roll out on floured pastry cloth or board to 1/2 inch thickness. Cut into 3 x 1-inch strips. Make a deep groove lengthwise down the center of each cookie with handle of knife, keeping ends closed. Place 1/2 teaspoon jam or jelly in each groove. Place on ungreased baking sheet and bake at 350° for 15 to 20 minutes until delicately browned. Serve warm or cold. Makes 2 dozen cookies.
Brown meat and onion. Mix in next 6 ingredients. Place all in a 3 quart casserole. Bake at 350° for 1 hour. Cut up cooked chicken or other meat may be substituted for beef.
Mix margarine, flour and nuts together; pour into a square pan. Bake until golden brown and let cool. Mix the cream cheese, powdered sugar and Cool Whip together; spread over cooled crust. Dip strawberries out of juice and place on cream cheese mixture until covered.
Pour milk into deep narrow bowl. Add Dream Whip and pudding mix. Beat until forms peaks. Makes 3 cups. Store frosted cake in refrigerator.
Prepare cake mix according to package directions, making two 8 or 9-inch layers. When cool, split layers in half. While cake is cooling, combine sugar, sour cream and coconut, blending well. Chill. Reserve 1 cup of this mixture. Spread remainder between split layers of cake, making it 4 layers high. Combine reserved sour cream mixture with thawed whipped topping. Blend until smooth. Spread on top and sides of cake. Store in airtight container; refrigerate for 3 days before serving.
Season and flour chops; brown in butter. Remove from pan; cook onion in drippings until done. Combine corn, egg, bread crumbs, salt, pepper and onion; mix well. Place chops in baking dish; cover each chop with dressing. Add water; cover. Bake at 300° for 45 minutes. Uncover; bake for 15 minutes longer. Yield: 4 to 6 servings.
Soften gelatine in 1/4 cup cold water for 3 minutes. Add hot water; stir until dissolved. Add frozen milk and sugar; whip. Add Kool-Aid; whip until firm.
In wok on medium-high heat, brown garlic in 2 tablespoons oil. Add beef (chicken, pork and shrimp); brown. Add vegetables, then soy sauce, salt and pepper. Cook for 15 to 20 minutes. Serve over rice.
Saute in butter celery, onion, 1 cup pecans and garlic. Add salt and pepper. Stir in crab and soup. Slowly stir in milk and simmer 10 minutes. Spoon into lightly greased 8-inch casserole. Top with crumbs, remaining pecans and dot with butter. Bake at 350° for 25 minutes. Serves 6.
Melt butter in milk. Add vanilla; pour in the powdered sugar. Stir until mix is smooth (if too thick, add a little milk, then add peanut butter and mix well). Pour into buttered plate; let cool. Cut into pieces.
Combine stuffing, Parmesan cheese and parsley. Dip chicken breasts in butter; roll in crumb mixture. Place slice of cheese and ham on top. Roll from narrow end; secure with toothpick. Bake at 350° for 45 to 60 minutes or microwave on High for 10 minutes.
Toast bread cubes in 300° oven about 15 minutes. Toss bread cubes with melted butter. Add remaining ingredients. Toss lightly until well mixed. Place in neck and body cavity of 12 pound turkey and bake as directed for stuffed turkey. Do not pack the stuffing.
Sift together first 3 ingredients. Cream together butter, sugar and eggs. Add apples, nuts and vanilla to creamed ingredients. Stir in flour mixture. Pour into greased loaf pan. Sprinkle with topping. Bake at 350° for 1 hour.
Wash okra and pack in 5 hot sterilized pint jars. Put one clove of garlic in each jar. Bring remaining ingredients to a boil. Pour over okra and seal. Keep several weeks before serving.
Slice celery on diagonal; cover with water and cook until tender. Drain. Add water chestnuts, pimientos and soup. Mix well. Put into greased casserole. Cover with crumbs, butter and almonds. Bake at 350° for 30 minutes.
Beat eggs and sugar. Add other ingredients; mix well. Pour into unbaked pie crust. Bake at 350° for about 30 minutes, or until brown.
Mix all ingredients, except ice cream, until well blended. Add more milk, if necessary. Spoon mixture into softened ice cream, then gently fold in, being careful not to overmix. Pour into freezer-safe container and freeze. Yields 16 (4 ounce) servings, 1.3 g fat each.
Remove skin from yams; arrange apples and yams in shallow casserole dish. Combine brown sugar, cinnamon and melted butter and pour over casserole. Bake at 350° for about 30 minutes, basting occasionally.
Brown garlic in oil. Add vegetables, chopped. Add seasonings and 1 tomato, sliced or quartered (wine optional). Cover and simmer until vegetables are almost ready. Add in fish, stir and cover until fish is cooked. Serve with bread or over pasta.
Add yeast to warm water, stirring to dissolve. Stir in sugar, salt, eggs and shortening. Add half of flour. Add remaining flour and mix until smooth. Scrape dough from sides of bowl and cover with damp cloth. Let rise until double (about 1 1/2 hours).
Heat sugar and butter in saucepan until melted. Add rest of ingredients (except ice cream). Stir well. Press half of mixture in 11 x 7-inch pan. Spread with ice cream. Top with rest of mixture. Freeze. Cut in squares and serve.
Heat oven to 350°. Drain liquid from salmon into measuring cup. Add enough milk to make 3/4 cup. Flake salmon, removing bones and skin. Blend in egg. Stir in rest of ingredients. Spoon lightly into greased loaf pan. Bake for 45 minutes.
Mix all together and put in refrigerator for 4 days. Every day, be sure to mix it well. On the 4th day, mold it into sausage size rolls and bake on rack in broiler pan for 8 hours at 200°.
Melt margarine in large skillet with a lid. Add chicken and stir-fry until lightly browned. Add celery and onion; stir-fry for 2 to 3 minutes. Add pepper and chicken broth; cover and cook until tender, about 15 minutes. Drain Chinese vegetables; rinse and drain again. Add to skillet; add undrained mushrooms and bring to a boil. If more than 1 1/2 to 2 cups of liquid remain in skillet, cook over high heat to quickly evaporate excess liquid. In a cup, mix the cornstarch and soy sauce; stir until smooth. Add to skillet, stirring well to coat the vegetables and thicken liquid. Add more water if sauce is too thick. Serve over chow mein noodles. Serves 4.
Saute meat in heavy skillet. Add vegetables and cook 10 minutes. Add soup and simmer for 30 minutes. Add cooked noodles. Pour into a casserole dish and sprinkle with 1/2 cup grated cheese. Serves 6.
Combine pudding mix with whipped topping, stirring until the mixture turns green. Fold in chopped walnuts and crushed pineapple, stirring until thoroughly combined. Chill.
Cook squash until tender. Drain and mash. Drain again. Add butter, milk, salt and cheese. Pour this mixture into greased casserole dish. Top with cracker crumbs. Drizzle egg over top of this. Bake at 350° about 25 to 30 minutes or until done.
Preheat oven to 350°. Mix first 5 ingredients in a large bowl. Combine remaining ingredients. Pour in foil mini loaf pans or 2 regular loaf pans. Bake at 350° about 30 minutes or until nicely browned, depending on size of pans.
Combine in blender; mix well. Refrigerate. Serve over cream cheese with crackers. Good appetizer!
Brown hamburger and onions. Pour in bottom of casserole. Cover with layers of rice, celery, potatoes and beans. Pour tomatoes over top and bake at 350° for 1 hour or until potatoes are done.
Beat all ingredients together. Add 1 cup broken pecans. Bake in unbaked pie shell at 250° for about 1 hour.
Mix margarine, oil, sugar and eggs; mix until smooth. Add vanilla and sour cream. Add zucchini. Add rest of ingredients and mix well. Bake in a tube pan or an 8 x 10-inch pan. Bake in a 325° oven.
Heat oven to 425°. Put apples in pastry lined pan. Heat juice, cornstarch and spice (optional). Let it boil until clear. Pour over apples. Cover with top crust. Bake 50 to 60 minutes.
Spread peaches in lightly greased 8 x 12-inch baking dish. Sprinkle with lemon rind. Combine pie crust mix and brown sugar in bowl; mix well. Sprinkle over top; dot with margarine. Bake at 425° for 15 minutes. Serve with ice cream. Makes 6 to 8 servings.
On individual plates make a bed of lettuce. Place a slice of pineapple on the plate of lettuce. Peel the banana and cut in half crosswise. Place cut side down in the center of the pineapple. Top with cherry holding with a toothpick. When complete the salad will resemble a candle. Kids can make one for each person.
Combine cake mix, oil, vanilla, eggs and mandarin oranges and then mix. Bake in 4 layers at 325° for 15 minutes or until done. Layers will be thin. Sprinkle pudding onto Cool Whip. Fold in nuts and pineapple. Frost cake (after layers are cool). Store in a cool place.
Drain ham; blend in cheese and mayonnaise. Add remaining ingredients and mix well. Cover and refrigerate 8 to 12 hours. Shape into a ball or mold as desired. Roll in finely chopped pecans. Let stand a little longer. Serve with crackers or use as a filling for appetizers.
Slice potatoes and put in flat microwave dish with a lid. Add 1/2 stick butter and season with Lawry's seasoned salt. Microwave on High for 20 minutes, stirring potatoes every 5 minutes.
Defrost potatoes. Combine with all remaining ingredients. Pour into buttered 3-quart casserole. Bake, covered, at 350° for 1 hour. Makes 8 to 10 servings. Early 70's. Old recipe from newspaper.
Bring corn syrup and sugar to boil. Take off heat and add peanut butter. Stir until mixed completely. Add rice cereal. Stir well. Pour into 9 x 13 pan that has been sprayed with nonstick spray.
In a large frying pan cook ground beef in its own fat. Add green peppers, onions and celery; saute until beef is brown and vegetables are limp. Stir in tomato sauce, water, vinegar, garlic, mustard, thyme, brown sugar and salt and pepper to taste. Simmer together for 5 minutes. Turn pork and beans into a greased 1 1/2-quart baking dish. Spoon meat mixture over the top. Bake in a moderately hot oven (375°) for 45 minutes.
Cream sugar, oil, eggs and pumpkin together. Add flour, salt, baking powder, baking soda and cinnamon. Pour into greased pan. Bake at 350° for 20 to 25 minutes.
Combine the sugar, cocoa, flour and salt. Add boiling water and butter. Cook until thick, stirring constantly. Add vanilla.
Mix all together and pour into 13x9-inch baking dish, greased and floured. Bake for 45 minutes at 350 degrees.
Remove dill pickles, discard liquid and drain well. Wash pickles, then cut into lengthwise sections (usually quarters). Wash again. Drain and cover with cold water; soak overnight. (Can be put back into same jar for the overnight period.) Let come to a boil the mixture of vinegar, water and sugar. Set aside until cool. Drain the pickles and cover with cooled mixture in same jar. Refrigerate and serve after allowing a few hours for mixture to soak in good.
Butter 9 inch dish. Layer broccoli, chicken, bread cubes, cheese. Combine gravy, milk and pepper, pour over cheese. Bake 375° for 40 minutes. Let stand 5 minutes before serving.
Blend margarine and sugar in bowl. Add egg and beat well. Add rest of ingredients and mix well. Drop dough from teaspoon on a greased cookie sheet. Bake at 350° for 15 minutes or until lightly browned. Makes about 3 dozen cookies.
Shape beef into patties on a large sheet of aluminum foil in a large baking pan. Top with vegetables. Season with butter and other seasonings. Wrap foil over the top and crimp closed. Cook at 375° for 1 hour.
Mix peanut butter and powdered sugar until crumbly. Spread on bottom of pie shell, saving a little to spread on top of pie. Prepare pudding using 1 3/4 cups milk. Pour into pie shell. Top with Cool Whip. Sprinkle remaining crumbs on top. Chill. Pudding may also be prepared using 2 cups milk according to package directions.
Grease an oblong pan. Preheat oven to 350°. Mix all ingredients, except the marshmallow cream and frosting. Bake for 35 to 40 minutes. Spread marshmallow cream over hot cake, then spread on chocolate frosting.
Mix dry ingredients in a large bowl. Using a pastry cutter or fork, cut in the shortening. Add warm water a little at a time until dough is soft and sticky. Knead the dough for a few minutes. Pull off pieces of the dough to form about 12 small balls.	Let them rest for about 10 minutes. It is a good idea to dust each ball (as well as your working surface) with a little flour just before you roll them out.
Cut marshmallows in quarters and pour water over them. Add Eagle Brand, chopped nut meats, chopped dates and cracker crumbs. Blend thoroughly; form into roll or loaf about 6-inches long and 3-inches in diameter. Wrap in wax paper. Chill in refrigerator 12 hours or longer. To serve, cut in slices. May be garnished with whipped cream. (Loaf will keep moist for several days.) Serves 10.
Melt butter in a 9 x 13-inch pan. Combine remaining ingredients in large bowl; add melted oleo. Mix together. Return mixture to buttered pan. Bake at 350° for 40 to 60 minutes. Freezes well.
Mix all ingredients except chow mein noodles. Pour into a buttered casserole dish. Sprinkle noodles on top. Bake at 300° for 30 minutes. Great for using up holiday leftover turkey.
Boil squash and onions in unsalted water for 5 minutes. Mix soup and sour cream together. Drain squash and onions; stir into soup. Add sour cream. Add melted butter to stuffing; sprinkle over bottom of greased 12 x 7 x 2-inch pan. Spoon on vegetable mixture. Cover with remaining stuffing. Bake at 350° for 25 to 30 minutes.
In a large mixing bowl, cream butter and sugar. Beat in eggs; beat in blackberry jam and cherry preserves.
Chop pepper. Mix with ground beef and brown. Drain off grease. Add cream cheese, tomato paste, Chili-O mix and 1/2 cup water. Cook slowly or put into a crock-pot. Add more water, if necessary. Serve with taco chips.
Mix together the first 4 ingredients. Spread in large pan sprayed with Pam. Mix the cream cheese, confectioners sugar and eggs and spread on top of cake batter. Spread the pecans on top. Bake at 350° for 30 to 40 minutes.
Melt butter in a 9 x 12-inch pan, then sprinkle crushed graham crackers. Add coconut; sprinkle around. Then sprinkle on butterscotch and milk chocolate chips. Add Eagle Brand milk, then sprinkle 1 cup or more nuts on top. Bake at 350° for 20 to 25 minutes. Do not overbake.
Cook and stir vegetables, garlic and Italian seasoning in oil in large skillet over medium heat, 3 to 4 minutes or until crisp and tender. Add linguine; toss. Sprinkle with Parmesan cheese. Serve hot.
Preheat oven to 350°. Rinse and drain mushrooms. Remove stems from mushrooms and save the caps. Chop the stems finely and saute with the garlic in 4 tablespoons butter. Add the bread crumbs, cheese, salt and pepper. Briefly saute the mushroom caps in 3 tablespoons butter. Stuff the caps with the bread crumb mixture and place in a buttered shallow baking dish. Drizzle 1 tablespoon melted butter over mushrooms. Bake until very hot, approximately 15 minutes.
Tear angel food cake into bite size pieces. Mix milk with vanilla pudding according to box. Mix in sour cream. Pour over angel food pieces in large dish (oblong). Sprinkle pecans and marshmallows over pudding mixture. Spoon pie filling over this and chill.
*Cover beans with water and soak overnight. Drain. Add 2 quarts water** and ham, onion, garlic and salt. Cover and bring to a boil. Simmer until tender, about 1 1/2 hours. Add tomatoes and simmer 30 minutes.
Prepare puffs by cutting in half. Set aside. Drain crushed pineapple leaving a little juice. Mix Cool Whip and cream cheese together in bowl about one minute at medium speed. Add crushed pineapple and blend at low speed for one minute. Place filling with tablespoon onto bottom layer of puffs. Replace tops. Refrigerate until ready to serve.
Mix first 3 ingredients. Spread 1/2 of batter in a 9 x 13-inch greased pan. Bake 5 minutes at 350°. Melt in another pan the caramels and 1/3 cup evaporated milk. Pour over baked batter. Sprinkle the chopped pecans and chocolate chips over the caramel mixture. Drop blotches of remaining batter on top. Bake 15 to 20 minutes at 350°. Let cool. Cut into squares.
Heat oven to 400°. Grease glass pie plate (10-inch). Cook sausage and onion in a skillet; stir frequently until fully cooked and drain. Mix sausage, potatoes and 1 cup of cheese in pie plate. Beat remaining ingredients except 1/4 cup cheese with wire whisk or hand beater until smooth; pour over sausage mixture. Bake 40 minutes or until golden brown and knife inserted in center comes out clean. Sprinkle 1/4 cup cheese on top; bake 2 minutes to melt cheese.
In a large bowl, cream the sugar, Butter Buds, molasses and Egg Beaters. In another bowl, mix together the flour, oats, oat bran, baking soda, cinnamon, ginger and cloves. Mix contents of both bowls into 1 large bowl. Place in the refrigerator for about 30 minutes to chill. Preheat oven to 375°. Spray nonfat cooking spray on cookie sheet. Dip the dough by tablespoon onto the cookie sheet. Bake 7 to 10 minutes or until set and golden brown. Yields 8 dozen cookies.
Cook chicken breasts until fork-tender. Cook stuffing according to directions. Shred chicken. Layer the rest of the ingredients in order in an oblong baking dish. Bake at 350° for 20 minutes or until bubbly.
Mix flour, baking soda, salt and margarine. Add in sugar, eggs and vanilla; mix until well blended. Add nuts and chocolate chips. Grease a 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes. Cool and cut.
Cut red potatoes in 3/8-inch cubes. Fill a 1-quart pot to 2/3 capacity. Put black pepper until solid black. Put red pepper until solid red. Cook in oleo until done. (I can't believe it!). Eat while watching T.V.
Ribollita is a wonderful soup you can cook all day. The longer you cook it, the better it tastes. It keeps in the refrigerator for several days and may be frozen. Use any vegetables you like in any amount and combination. There are no measurements and you can't make a mistake.
Mix molasses, sugar and vinegar. Cook at 270° or soft ball stage. Stir occasionally to prevent burning. Remove from heat and add butter, soda and salt. Stir just enough to blend. Pour into buttered pan. When cool enough to handle, pull until light in color.
Cream sugar and Spry; add butter together and mix well. Cook together flour and milk, then add to the creamed mixture, a spoonful at a time. Beat at high speed; add salt.