HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash potatoes and cut in fourths. Sprinkle each with a mixture of seasonings. Wrap one piece of bacon around each potato piece. Sprinkle with any remaining seasonings. Place in baking dish and bake, uncovered, for 20 minutes or until bacon is crispy and potatoes are done at 400°. Drain on paper towels. Serve plain or with sour cream and chives. Recipe can be halved.
Grease and flour a 9 x 13-inch pan. Spread nuts and coconut on bottom of pan. Mix cake mix as directed on box. Spoon mixture over nuts and coconut.
Melt butter over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and cook over medium heat until mixture is thickened and bubbly, stirring constantly. Remove from heat and stir in next 3 ingredients (eggs, salt and pepper). Add both cans of corn and pimento. Spoon into buttered baking dish and top with paprika. Fill metal cake pan with 1-inch of water and place casserole dish in this to bake. Bake at 350° for 45 minutes. Let stand to thicken after baking.
Beat the eggs. Stir in 1/2 cup milk. Sift together and beat in 1 cup of flour, baking powder and salt. Beat in salad oil. Add chopped apples and drop by spoonfuls in hot oil.
Prepare macaroni. Cook shrimp; cook scallops. Layer the bottom of dish with macaroni, layer of shrimp, layer of crabmeat, layer of Mozzarella cheese, layer of macaroni, shrimp, scallops, crab and cheese. Re-layer until dish is full and ingredients are used up. Layer cheese on top. Bake for 15 minutes. Ready to serve.
To this mixture add cocoa mixture, mix thoroughly. Add dry ingredients. Pour into sheet cake pan. Bake at 400° for 25 minutes.
Melt margarine or butter and add to the Ritz crackers. Put in 9 x 13 pan and pat down.
Mix cake mix, yeast, salt, vanilla and warm water together. Add flour, a little bit at a time. Knead for 10 minutes. Place in greased bowl to rise for 1 hour. Punch down; roll out flat. Brush on melted margarine. Mix together brown sugar and cinnamon; sprinkle over margarine. Roll and cut. Place on greased pans to rise until double. Bake at 350° for 15 to 20 minutes.
Layer apples and cranberries in a lightly greased 2-quart baking dish. Sprinkle with lemon juice and spoon sugar over fruit. Set aside. Combine oats, pecans, brown sugar and butter. Stir until ingredients are moistened and mixture is crumbly. Sprinkle over fruit. Bake, uncovered, at 325° for 1 hour. Serve warm, topped with vanilla ice cream.
Add all ingredients; cook over medium heat until peanuts become light brown. Remove from heat. Quickly stir in a teaspoon baking soda and spread thinly on greased shallow pan.
Cream together sugar and butter. Add flour a little at a time. Add 3/4 cup milk and the eggs to the flour mixture. Mix well. Then beat one minute. Add remaining milk, vanilla and cinnamon. Beat 2 minutes. Bake in a greased and floured 9-inch tube pan or Bundt pan at 325° for 60 to 75 minutes. Let stand 5 minutes. Remove from pan to cake rack. When cool, spoon on Glaze.
Slice cookies, then put on round pizza pan sprayed with Pam. Bake at 350° for 9 to 10 minutes. Cream together cream cheese and Cool Whip. Spread on top of cooled crust.
Mix all ingredients in large saucepan. Cook on low heat for 20 minutes. Let simmer until ready to serve. If you would like hotter chili use medium or hot salsa. Serve with French rolls.
A good many husbands are very spoiled by mismanagement in cooking and so they're not very tender and good. Some women keep them constantly in hot water, others freeze them, others put them in a stew, others roast them and others keep them constantly in a pickle.
Cook potatoes in boiling water with 1/2 teaspoon salt until tender, about 20 minutes. Drain. Beat potatoes with 1/2 teaspoon salt, pepper, milk and butter until fluffy. Place in a 2-quart baking dish.
Combine Oreos and the melted butter. Spread in a 9 x 13-inch pan, reserving 1/3 cup crumbs for top. Mix at high speed the cream cheese, pudding mix, powdered sugar and the milk until thickened. Fold in the Cool Whip. Spread over Oreo crust and refrigerate. (Sprinkle reserved crumbs over top.)
Cook ravioli to desired doneness as directed on package; drain. Rinse with hot water; set aside. Heat oil in large skillet over medium high heat until hot. Add zucchini, yellow squash, bell pepper, onions and garlic. Cook and stir 3 to 5 minutes, or until crisp-tender. Cook an additional 3 to 5 minutes, or until thoroughly heated, stirring occasionally. Sprinkle with cheese. Makes 4 servings.
Drain fruit juice. Heat and dissolve Jell-O in it. Let cool. Add Coke. Let set in refrigerator. Stir in nuts, cheese and fruit. Store in refrigerator until ready to serve.
Brown beef in oil; drain fat. Add remaining ingredients, except the cornstarch and the tablespoon of water. Simmer for 1 1/2 hours.
Melt oleo or butter until it bubbles. Add sugar and stir well. Add remaining ingredients. Form small ball of batter (1/4 to 1/2 teaspoon) and drop on greased foil on a cookie sheet. Flatten with back of spoon. Bake until light golden brown in oven preheated to 325° for 8 to 12 minutes. Watch carefully. Peel off foil when completely cooled.
Place sliced peaches in a greased 9 x 13-inch pan. Combine 3/4 cup sugar and margarine. Add baking powder, flour and milk. Spread over peaches. Mix 1 cup sugar, cornstarch and salt. Sprinkle mixture over batter in pan. Pour boiling water over all and bake at 325° for 50 minutes. Serve warm.
Crush cookies and pour melted butter over crumbs. Stir and mash into large pan or dish. Chill while doing next step. Mix cream cheese, sugar and 1 Cool Whip until smooth. Spread over cookie crust. Chill. Mix pudding and spread over last layer. Spread the second Cool Whip over pudding. Chill for several hours.
Cream margarine and shortening. Add sugar; beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda. Add to creamed mixture alternately with buttermilk. Stir in vanilla, nuts and coconut. Fold in stiffly beaten egg whites. Pour batter into greased and floured 8-inch cake pans. Bake at 350° for 25 minutes or until cake is done.
Make roux out of flour and cooking oil over low to medium heat, stirring constantly, until mixture is brown. Add onions, celery, pepper and garlic; cook until soft. Add tomatoes, tomato paste and tomato puree, mix well and cook about 5 minutes. Add 6 cups water and Cajun herb. Mix to taste. Let simmer for one hour. Add raw shrimp, cook for 15 minutes. Just before serving, add salt, parsley and onion tops. Adjust seasonings as needed. Serve over rice. Serves 10.
Mix together first 7 ingredients in a frying pan and simmer to blend flavors. Poach eggs in sauce (cover eggs as they cook). Top with cheese 1 minute before cooked. Serve egg and sauce on a warm tortilla. Also serve: pinto beans; rice or grits, tomatoes, avocados and warm buttered tortillas.
Toss the rice, soy sauce, eggs and onions with any of the remaining ingredients in any amount or combination or anything else that tickles your fancy; be creative! Heat until warm. Carries well to outings.
Mix dry ingredients together. Add oil, eggs and vanilla. Mix thoroughly. Add apples. Bake in greased pan at 350° for 35 to 45 minutes.
Cook broccoli as directed on package; drain. Place in 13 x 9-inch dish. Melt butter. Blend in flour; add broth. Cook and stir until thickened. Stir in sherry, salt and nutmeg; keep warm. Bone and slice chicken breasts. Blend mayonnaise and 1/2 cup cheese into sauce. Pour half over broccoli. Top with chicken. Blend cream into remaining sauce; pour over chicken. Sprinkle with remaining cheese. Bake at 350° until bubbly (about 20 minutes). Then broil until golden. Makes 8 to 10 servings.
In bowl, stir together all ingredients. Brush on meats, turning frequently during last 20 minutes of grilling. Makes about 1 1/2 c. sauce.
Heat walnut halves in moderate oven (375°) for 5 minutes, stirring once. Butter sides of heavy 2-quart saucepan. In saucepan, combine sugar, water, cinnamon and salt. Heat and stir until sugar dissolves and mixture comes to boiling. Cook, without stirring, to soft ball stage (236°). Remove from heat. Beat, by hand, 1 minute or until mixture just begins to get creamy. Add 1 1/2 teaspoons vanilla and the warm walnuts. Stir gently until nuts are well coated and mixture becomes creamy.
Cook meat, onions and peppers together until done. Drain grease off of meat, then add vegetables and bouillon cube. Add cornstarch or flour to thicken if necessary. Salt and pepper to season.
Peel eggplant, slice into pieces and salt. Place in colander to drain for 30 minutes. Saute garlic in olive oil. Do not brown garlic. Add parsley, tomatoes, hot peppers and basil. Cook uncovered 25 minutes.
Pour the flour and salt into a large mixing bowl. Stir well with a spoon. Pour the water into the bowl and mix with your fingers. Add the oil and continue mixing with your fingers until thoroughly mixed. Your clay should be ready to use. To keep clay fresh, place in a plastic bag and tie tightly.
Mix sugar, flour and cornmeal. Beat eggs slightly. Mix with dry ingredients. Add remaining ingredients and pour into an unbaked 9-inch pie shell. Bake at 375° for 30 to 40 minutes until firm.
Mix yeast and water until dissolved, then mix other ingredients. Let rise in a greased bowl until double. Punch down; make into rolls. Let rise again. Brush tops with butter and bake at 375° until lightly brown.
Boil 2 cups water. Add Jell-O, strawberries, pineapple, bananas and nuts. Pour 1/2 of mixture in bowl. Refrigerate. Leave other 1/2 out so it doesn't set. When refrigerated mixture is set, spread on sour cream and carefully pour on unset Jell-O. Refrigerate until set.
Cook tortellini to desired doneness. Drain; keep warm. Meanwhile, in large skillet, combine chicken broth and 2 tablespoons of oil. Add broccoli. Cook over medium heat 3 to 5 minutes or until broccoli is crisp-tender, stirring frequently. Stir in mushrooms, oregano, salt and pepper. Cook 4 to 6 minutes or until mushrooms are tender. Stir in tortellini and remaining 1 tablespoon oil. Cook an additional 2 to 4 minutes or until thoroughly heated, stirring frequently. Makes 5 (1 cup) servings.
In a large skillet, brown pork chops on both sides. Place onions on top. Combine remaining ingredients and pour over onions and chops. Cook on top of stove on low for 55 to 60 minutes, covered. Spoon sauce over occasionally.
Place all ingredients into blender. Blend on high speed for 45 seconds or until creamy and smooth. Serve in a tall glass.
Boil chicken and remove meat from bones. Save water for later. Saute sausage, onion and bell pepper in cooking oil. Add chicken and season with salt and pepper. Add 7 cups water, using water chicken was boiled in. Simmer for 15 minutes. Add Kitchen Bouquet. Add the jambalaya mix and rice. Stir until mixed. Heat on low. Cook in covered pot about 30 minutes or until rice is done.
Mix all ingredients together. Put in 9 x 13-inch pan and freeze. Take from freezer early to cut. Do not put in Tupperware!
Boil together margarine, sugar, syrup and molasses for 5 minutes. Take off heat and add soda. Stir for a few minutes. Pour over popcorn and peanuts. Coat real good. Bake in oven for 1 hour at 250°. Stir every 15 minutes. Let cool, then eat.
Melt margarine or butter. Sprinkle grahams in butter/margarine and press into buttered 8 x 8 pan. Layer coconut, chocolate chips, butterscotch chips and nuts over crust in order listed. Dribble condensed milk over top. Bake at 350° for 30 minutes. (If glass pan is used, bake at 325°.) Watch closely so Magic Bars don't get too brown. When bars are done, condensed milk will appear yellow and chips should be slightly melted. Store at room temperature in airtight container.
Cream together the butter, brown sugar and vanilla in a bowl until fluffy; beat in eggs, one at a time. Sift together flour, baking powder and salt; combine with walnuts and graham cracker crumbs. Add to egg mixture alternately with milk, beating after each addition. Spread batter in two greased wax paper-lined 9-inch square cake pans. Bake in 375° oven for 30 to 35 minutes or until cakes test done. Cool slightly; remove from pans. Whip cream with sugar and orange extract until soft peaks form. Spread on cold cake layers. Slice 1 pint strawberries over 1 cake; top with second cake. Garnish with whole berries. Yield: one (9-inch) square cake.
Press stuffing onto the bottom and up the sides of a well-greased 9-inch pie plate. Top with turkey and cheese. Beat eggs and milk; pour over cheese. Bake at 350° for 35 to 40 minutes or until a knife inserted near the center comes out clean.	Let stand 5 to 10 minutes before serving.
Place ham in a shallow baking pan. Mix sugar and cornstarch in a saucepan. Stir in water and butter. Cook, stirring constantly, for 5 minutes. Remove from heat. Stir in raisins and wine. Pour over ham and bake, uncovered, at 350° for 45 minutes or until tender.
Beat eggs slightly; sift dry ingredients. Add margarine and milk to eggs. Add dry ingredients. Beat only until all flour is mixed. Batter should be lumpy; do not overmix. Bake on hot griddle.
Mix together ingredients for dip. Hollow out loaf of round rye bread. Fill it with creamed mixture. Bake at 350° for 1 hour and 15 minutes. Serve with rye bread chunks, crackers or other bread of your choice.
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir sugar, oil and salt into yeast mixture. Add eggs, lemon rind and 2 cups flour; beat at low speed with an electric mixer until mixture is smooth. Stir in enough remaining flour to make a soft dough. Turn dough out onto a floured surface. Add raisins; knead until smooth and elastic (about 8 to 10 minutes). Place in a well-greased bowl, turning to grease top. Cover; let rise in warm place (85°) free from drafts, 1 hour or until doubled in bulk.
Preheat oven to 250°. Put pecans in jelly roll pan. Roast 30 minutes, stirring once. Remove from oven. Pour melted butter over pecans. Stir with wooden spoon to coat. Return to oven for 30 to 40 minutes. Stir 2 to 3 times. Remove from oven; add salt. Stir to coat nuts. Roast 5 to 10 minutes. Store in airtight container.
Rinse and clean beans. Soak beans overnight or at least 8 hours in cold water with the salt. Drain and add water. Fry bacon and salt pork with onions; drain. Add to beans along with potatoes, paprika and saffron. Add ham. Cook until potatoes are done. Add sausage. Keep warm and serve with crusty Cuban bread or Cuban sandwiches.
Boil first 5 ingredients in water until noodles are done. Drain water. While noodles are boiling, in a large bowl, put rest of ingredients. When noodles are drained, add in bowl. Mix well. Refrigerate overnight.
Mix all ingredients together and pour into a greased 9 x 13 baking dish. Lay chicken pieces into soup and rice mixture. Salt and pepper to taste. Top with margarine pieces. Cover with foil and bake 1 1/2 hours at 400°. Remove foil for the last 30 minutes of baking time.
Dissolve jello in hot water. Add cold water, vinegar and seasonings. Chop, cut or grate any combination of fresh vegetables. Add to jello mixture plus olives. Chill. Serve on lettuce with salad dressing.
Add salt to boiling water. Gradually mix in meal. Set in refrigerator for about 20 minutes (or until chilled and firm). In 1 inch of shortening in a skillet fry at 350° for 5 minutes or until golden brown. Makes 18 corn cakes.
Combine coconut, milk and vanilla; mix well. Drop from teaspoon, 1-inch apart onto well-greased baking sheets. Bake at 350° for 8 to 10 minutes or until lightly browned. Remove at once from sheet. Makes 30.
Spray a glass 9 x 13-inch dish with Pam. In a bowl, mix together whole cranberry sauce, French dressing and dry onion mix. Place chicken breasts in glass dish and cover with sauce. Be sure all chicken is covered with sauce. Bake at 325° for 1 to 1 1/2 hours, uncovered. If sauce is leftover, you can freeze to be used next time.
Drain and mix fruit together. Prepare pudding by directions on package. In punch bowl, layer angel food cake (broken in pieces), vanilla pudding, fruit and Cool Whip. Make 3 to 4 layers, ending with Cool Whip. If you don't have a punch bowl, half the recipe and use glass bowl.
Combine margarine, milk, cocoa and sugar in a saucepan and bring to a boil over medium heat. Boil for 4 minutes. Add oats, peanut butter and vanilla and mix. Drop by spoonful on waxed paper or pour all into 8 x 10-inch cake pan to form squares. Place in refrigerator to cool.
In a small bowl, mix eggs with wine; set aside. Blend into flour the Crisco and crumble with hands until it forms small crumbly balls; make a well and add egg mixture. Blend flour and knead. Add more wine if too stiff. Knead well until elastic on a floured board. Divide into small sections and roll out paper thin into 4 x 4-inch squares (depends on roller forms).
Dough comes in 3-loaves in the freezer department. Mix sugars, cinnamon and margarine together. Pinch off balls and press raisin and sugar mixture inside until dough is used up. Sprinkle rest of mixture on top. Let rise an hour or so. Refrigerate overnight. Bake in oven at 325° for 25 to 30 minutes until brown.
Put all together in double boiler and beat at high speed while boiling. Continue to beat for 7 minutes. Makes enough for a large angel food cake. Does not store well. Use immediately if possible.
For coconut cream, add 1 cup coconut to filling. Also sprinkle coconut on meringue.
Combine first 6 ingredients. Cook for 2 hours. Meanwhile brown sausages to eliminate as much fat as possible. Add to sauce. Serve on hard rolls.
Whip together mashed potatoes and water. Add yeast and honey. Let bubble slightly. Mix in 4 cups whole wheat flour and salt. Let stand about 10 minutes. Mix in 6 more cups whole wheat flour. Knead 10 to 12 minutes. Let raise until double in bulk. Divide into 3 balls. Form into loaves, working air bubbles out by hitting the dough. Place in 3 large Pammed loaf pans. Let rise about 1/2 hour. Bake at 350° for 55 to 60 minutes. Makes 3 large loaves.
Fry burger in skillet. In large pan, or crock pot, add burger and remaining ingredients. Simmer for at least 1 hour. Serve in bowls or on baked potatoes. Top with grated cheese.
Mix all ingredients and pour into buttered casserole dish. Top with cheese and sprinkle paprika on top. Bake at 350° for 1 hour.
Preheat oven to 350°. Combine banana, oil and vanilla. Stir in oats, walnuts and raisins. Drop by teaspoon on greased cookie sheet. Press down slightly with fork. Bake 10 to 12 minutes.
Drain canned vegetables. Dice celery, onion and pimentos; mix all together. Mix other ingredients. Pour over vegetables. Chill for 24 hours.
Grease a 2-qt. square baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham and green onions. In a medium mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potatoes in dish. (The dish may be covered and refrigerated for several hours or overnight at this point, if you wish.) Bake at 350° for 40-45 minutes (55-60 minutes if dish was put into the oven cold), or until center appears set. Let stand 5 minutes. 6 servings.
Scald milk. Add Grape-Nuts; let stand. Beat eggs, add sugar, salt and vanilla. Combine with milk mixture. Pour into greased dish, cover and set in a pan of hot water. Bake in slow 300° oven until set, about 1 hour.
Cook butter, sugar, syrup and water in large saucepan on moderate heat until it reaches 300° or to hard crack stage. Remove from heat; quickly	stir in nuts and spread in lightly buttered cookie sheet pan.	Cool. Spread with melted chocolate (use 1/2 for each side) and sprinkle with crushed nuts (1/2 cup to each side). Cool thoroughly until chocolate is firm.	Remove from pan, turn	candy over and spread remaining chocolate and nuts on other side.
Combine all ingredients and place 3/4 teaspoon in center of wonton. Fold, wetting with a small amount of water so dough will stick. Deep fry in hot oil for 1/2 minute on each side. Remove and drain.
Mix first 5 ingredients and spread on tortillas (spread thickly and to edges). Roll up tortilla. Refrigerate overnight in airtight container or wrap individually in plastic wrap. They will keep for days.
Follow directions on Jell-O box to make Jell-O. Add drained fruit cocktail. Refrigerate until solid. Cut into small squares. Add Cool Whip and serve. Enjoy your grasshopper.
Brown meat and onion in melted shortening. Add seasonings and tomatoes. Cover and simmer over low heat for 15 minutes. Add beans. Pour meat mixture into a greased 1 or 1 1/2-quart casserole dish. Top with cornbread batter. Bake at 425° for 20 minutes.
Cook pasta according to package directions. In a very large bowl, combine pasta with tomatoes, onions, green and red peppers, undrained chili peppers and olives; mix well.
Sift flour, sugar, baking powder, salt and soda in large bowl. Cut in butter. Add egg, orange peel and orange juice all at once. Stir until moist. Fold in raisins and cranberries. Spoon into 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 10 minutes. All cranberries can be used instead of raisins.
Cook squash and onion in salted water. Drain and mash. Add remaining ingredients, reserving 1/2 the dressing mix for topping. Line casserole with remaining dressing mix. Fill with squash mixture. Cover with reserved mix. Bake in a 350° oven for 30 minutes. Yields 8 servings.
Combine the sugar, cornstarch and water. Cook and stir until thick and clear. Add the Jell-O; allow to cool and add 1 quart fresh strawberries. Pour into 2 pie shells. Top with whipped cream.
Mix sugar and cinnamon. Melt butter; dip biscuit into butter then roll in sugar, cinnamon mixture. Place in greased round cake pan and bake at 375° for 25 to 30 minutes.
Melt margarine in small saucepan; stir in honey, lemon peel and cinnamon. Drizzle over popcorn in a large bowl; toss gently. Add raisins, sunflower seeds and cashews. Toss gently until well blended. Makes 2 1/2 quarts.
Combine butter and shortening mixing well. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and cocoa and add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Pour batter into well-greased 10-inch tube pan. Sprinkle pecans evenly over batter. Bake at 325 degrees for 1 hour and 45 minutes, or until cake tests done. Cool in pan 15 minutes; remove from pan and let cake cool completely.
Combine ingredients except mangoes. Mix well and pour over sliced mangoes. Mix every 2 hours. Leave out overnight.
Mix dry ingredients and add to melted butter and corn. Beat well and drop by spoonfuls in deep fat. When brown, serve with syrup and butter.
When slightly jelled to hold fruit in place, add one can of cherry pie filling. Stir well. Put in an 8 x 8-inch pan and let set several hours.
Prepare the lasagna noodles. Brown the hamburger and add to the sauce. Simmer 20 minutes, then cool. Mix the Mozzarella cheese and the Parmesan cheese together. Grease pan; layer noodles, 1/3 meat sauce, 1/3 of cheese and 1/3 cottage cheese. Put 4 more noodles in the opposite direction (1/3 cheese, 1/3 meat sauce) and final 4 noodles, then meat sauce, then cheeses, ending with cottage cheese. Bake at 350° for 40 minutes. Let cool 5 minutes before cutting.
Cook broccoli according to package directions until just barely tender. Drain well and spread in an oiled 2-quart casserole. Melt 2 tablespoons margarine in saucepan. Stir in the flour; cook briefly and then add flour. Add the chicken broth and cook, stirring constantly until thickened. Set aside.
Combine ingredients. Fold in whipped cream. Fill baked pie shell. Top with cherry pie filling. Refrigerate.
Mix together the cheese, sugar, crab meat, garlic salt and margarine very well. Spread on 6 English muffins.	Place on cookie sheet, cover and	freeze. When frozen, cut each muffin into 8ths. Put frozen pieces in plastic bag until needed. To serve, put on cookie sheet and broil for about 5 minutes.
Mix sour cream and mayonnaise with the salad dressing mix. Fold in shredded cheese, pepper and meat. This will spread 40 crackers or small bread cut outs. Broil in oven until puffed and bubbly, about 2 minutes. Good for parties.