HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil sweet potatoes until very tender. Drain. Add butter and sugar to potatoes. Cook over medium heat 20 to 30 minutes until syrup forms and boils slowly around potatoes. Do not cook too fast or potatoes will burn. Remove potatoes from syrup with large spoon and arrange in casserole or 9 x 13 x 2-inch cake pan. Pour syrup over potatoes and top with marshmallows. Bake at 300° until marshmallows are golden brown. Makes 8 to 10 servings. May be refrigerated several days.
Thaw spinach. Place on paper towel and press liquid out until barely moist. Combine all ingredients and stir well. Cover and chill mixture several hours. Serve with chips, crackers or raw vegetables. Yields about 3 cups.
Cook zucchini until tender. Brown meat and onion. Stir in 1/2 cup bread crumbs and seasoning. In saucepan, melt butter. Add flour and 1/2 teaspoon salt; add milk. Cook until bubbly. Add cheese until melted. Stir in meat. Alternate meat and zucchini. Combine remaining bread and butter and sprinkle on top. Bake at 350° for 35 minutes.
Melt butter in a 4-quart Dutch oven. Brown hamburger, onion and garlic, then drain. Add tomato sauce, tomato paste, golden mushroom soup, bay leaf, oregano, basil, salt, pepper and sugar. Let simmer for about 1 hour, stirring occasionally.
Place sliced mushrooms in the bottom of a casserole. Top with chicken parts; mix water and cornstarch. Combine with all other ingredients and pour over chicken. Bake, uncovered, at 350° for 1 1/2 hours. Serve with rice.
Beat cream cheese and sour cream together. Spread into 9 x 13 dish. Sprinkle with tomatoes, onions and peppers. Top with sauce and cheese. Sprinkle with bacon before serving with tortilla chips.
Beat margarine, sugars, eggs and vanilla until light and fluffy. Blend in flour, baking powder, salt and spices. Stir in oats and 1 cup of the chocolate chips. Spread in ungreased 9 x 13-inch pan. Sprinkle with remaining 1 cup of chocolate chips. Bake at 350° for 20 to 25 minutes until lightly browned.
Cook broccoli, cauliflower and carrots until tender. Cook macaroni and drain well. Mix all together with ham in a casserole dish. Add salt and pepper if desired. Cover with slices of Velveeta cheese. Bake at 350° until cheese is melted good, about 50 minutes.
Combine first 5 ingredients. Put into pie crust. Cover with remaining pie crust. Crimp edges with fork. Cut slits into the top of the crust. Brush top with egg (if desired). Bake at 375° for 40 minutes.
Cook rice mix according to package directions and set aside. Melt butter in a Dutch oven over medium-high heat. Add onion and cook, stirring often, until tender. Stir in rice, sour cream, cream cheese and next 4 ingredients. Spoon into a greased 13 x 9 x 2-inch baking dish. Sprinkle with Mozzarella and Parmesan cheeses and top with bread crumbs. Bake at 350° for 20 to 25 minutes until cheese is bubbly and lightly browned. Yield: 12 servings.
Preheat oven to 375°. Beat the butter and sugars together until light. Beat in egg and flavorings. Sift together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Add to butter mixture, stirring just until blended. Batter will be stiff. Add oats, pecans and raisins, stirring thoroughly to mix.
Beat eggs; add other ingredients and stir. Pour into unbaked pie shell. Bake at 350° for about 45 minutes until set.
In a large skillet, brown chicken in margarine. Remove chicken. Stir in water and soup mix. Add chicken; cover and simmer 45 minutes or until tender. Place chicken on heated platter. Stir sour cream into sauce; heat through. Serve with rice or noodles. Serves 4 to 6.
Mix sugar, vinegar and spices. Stir until dissolved. Have pickles washed and sliced. Pack cold in jars with onions on top. Fill with cold liquid, seal and store in refrigerator. Will be ready to use in 1 week.
Soak black beans overnight in pan full of water. Saute onion and garlic until brown. Put beans in and cover with water (about 6 to 7 cups). Bring beans to a boil. Add cilantro, cumin seed, cumin powder, tomatoes and salt. Bring beans to a simmer. Leave beans to simmer for 2 hours approximately. Serve with white rice and salsa.
Thaw and squeeze excess water from spinach. Mix all ingredients. Cover and refrigerate for 2 hours. Stir again before serving. Great with veggies.
Form hamburg and onion into a round ball; brown slowly and carefully in a Dutch oven or 10-inch skillet. Cover and surround browned hamburg and onion mixture first with potato pieces, then with shredded cabbage. Mix 1 can tomato soup with 1 can water; pour over cabbage. Add a dash of red pepper, if you wish. Simmer over low heat for 30 to 45 minutes.
Mix ingredients together and add applesauce. Then stir in walnuts and raisins. Bake at 350° for 30 to 40 minutes or until done.
Bring margarine, sugar, molasses and vinegar to a boil. Add mixed dry ingredients. Mix well. Add 2 beaten eggs. Beat until smooth. Cool completely.
Combine caramels and 1/3 cup evaporated milk in a glass bowl. Cover with wax paper. Microwave on Roast (Medium, 60%) for 3 minutes. Stir. Continue microwaving at the same speed for 2 or 3 more minutes or until melted.
Slice hot dogs in half lengthwise. Mix Cheddar, mustard, onion and Worcestershire. Spread on cut side of hot dogs. Fit dogs together. Wrap with bacon slice. Fasten with pick and grill until done. Serve in rolls.
Tear up 4 slices bread and place in greased 13 x 9 x 2-inch baking dish. Spoon sausage over bread. Sprinkle 1 cup grated sharp Cheddar cheese. Beat together eggs, milk and spices. Pour over mixture in baking dish. Bake at 350° for 35 to 40 minutes. The cheese will rise to the top during baking. Makes 6 to 8 servings.
Cook broccoli and drain. Mix in all ingredients. Put in buttered casserole. Top with crushed crackers. (You can use onion rings.) Bake at 375° for 20 to 25 minutes.
In 2-quart saucepan, saute onions in margarine until tender. Reduce heat to medium. Add milk and cream cheese. Stir until cream cheese is melted. Add remaining ingredients; heat thoroughly, stirring occasionally.
Place the beef, 1 teaspoon salt and 4 quarts of water in a large kettle. Cover and bring to a boil. Add carrots, celery, onion, garlic, parsley and bay leaf and simmer, uncovered, for 3 hours. Remove beef and carrots and set aside. Strain the broth (about 7 cups) and reserve. In kettle, combine broth, tomatoes, chickpeas, cabbage, macaroni, 2 teaspoons salt and the pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer, covered, 45 minutes. Slice carrots and cut meat into small pieces. Add meat to simmering soup. Add carrots when soup is done. Makes 3 1/2 quarts.
Melt oleo. Add flour and stir. Add brown sugar and cold water. Boil 3 minutes. Take off burner. Add vinegar, bananas and peanuts. Layer and put in fridge.
Saute vegetables, then combine all ingredients in a greased 2 1/2-quart casserole dish. Bake at 350° for 45 to 60 minutes.
Melt margarine in a skillet (or Presto cooker). Add Rice-A-Roni and saute to a light brown. Stir in hot water. Add the chicken flavor packet included in Rice-A-Roni plus the black pepper, Tabasco, onion, celery, green pepper and salt. Add chicken. Cover and simmer for 15 minutes. Serves 10. Keeps well, is great warmed over.
Put venison pieces in Ziploc bag; pour in venison marinade. Refrigerate 12 to 24 hours to tenderize. Drain and grill.
Heat oil and butter in skillet. Add chicken and onion. Stir-fry 2 minutes. Cook noodles according to directions. Add remaining ingredients to skillet, except for noodles. Stir-fry until chicken is no longer pink and vegetables are crisp-tender. Add noodles; toss to mix. Heat through. Serve immediately. Makes 4 to 6 servings.
Preheat oven to 350°. Beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice and vanilla; mix well. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool. Top cheesecake with Chocolate Glaze; chill. Garnish as desired.
Mix sugar, shortening and egg thoroughly. Stir in milk and orange juice. Add sifted dry ingredients. Blend in nuts and apricots.
In a large mixer bowl, cream butter, vanilla pudding mix and cinnamon until fluffy. Add eggs one at a time, beating well after each addition. In another bowl, combine milk, undrained pineapple, coconut, raisins and vanilla. By hand, blend milk mixture into creamed mixture. Fold in bread cubes. Pour into ungreased 2-quart casserole or 8 x 8 x 2-inch baking dish. Place into larger shallow pan on oven rack. Pour hot water to 1-inch depth. Bake at 325° for 1 hour or until knife comes out clean.
Mix all ingredients. Place in greased pan. Bake at 375° for 25 to 30 minutes.
Dissolve jello in boiling water. Add remaining ingredients. Mix well. Pour into a lightly greased mold. May add sliced eggs and sliced olives to bottom of mold. Chill until firm.
Melt chocolate and margarine together. Cool slightly. Add remaining ingredients to chocolate mixture and spread into greased jelly roll pan. Bake at 350° for 20 minutes.
Mix hot water with gelatin. Add pineapple; let thicken. Add other ingredients. Chill until ready to serve.
In a bowl, combine flour and sugar; blend in oleo until smooth. Press into ungreased 9 x 13 pan. Bake at 300° for 20 to 25 minutes; crust will not brown. Cool.
Cut off crusts and cut bread in half.	Grease pan with butter and arrange bread in bottom of pan. Arrange half of ham as second layer. Grate cheese and sprinkle with half of combined cheeses. Repeat layers. Combine	slightly beaten eggs, seasonings	and milk. Pour over	layers. Cover	and refrigerate overnight. Next day, make topping of crushed corn flakes and	melted	butter. Sprinkle over Strata.	Bake 50 to 60 minutes at	375°. Let set for 10 minutes or longer before serving. Use two 8 x 8-inch or one deep 9 x 12-inch pan.
Heat oven to 300°. In large bowl, beat powdered sugar and margarine until light and fluffy. Add vanilla and egg. Blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, poppy seed and salt. Mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheets. With finger, make imprint with about 1/2 teaspoon preserves. Bake at 300° for 20 to 25 minutes or until edges are light golden brown.
Combine flour and taco seasoning; mix in a plastic bag. Add chicken wings, a few at a time. Shake to coat. Melt margarine in a pan; dip wings into melted margarine, then roll in corn chips. Return to baking pan. Cook in preheated 350° oven for 40 to 45 minutes. These can be frozen.
Cream the butter and sugar. Add 3 tablespoons flour to the egg, then beat in the coffee and rum. Add this to the butter and sugar mixture and continue beating until it is a soft batter. Sift the remaining flour with the baking powder, if used, and salt and add very slowly to the batter. Stir in the chopped nuts, adding a little extra flour if the dough is not stiff enough to roll out. Refrigerate for 1 hour, then flour a board and roll out to 1/4-inch thickness and cut into desired shapes. Bake on an ungreased baking sheet in a moderately hot oven (375°) for 10 to 15 minutes until cookies are firm and pale beige.
Place sugar, butter and cream in a 4-cup glass measuring cup. Cook on 100% power for 1 minute. Cook on 70% power for 30 seconds. Cook on 50% power for 20 seconds. Stir and add vanilla.
Note: Choose an avocado which yields slightly to finger pressure. Avoid those with the consistency of either a lump of granite or instant guacamole!
Melt margarine in 13 x 9-inch pan. Remove from heat. Sprinkle with graham cracker crumbs. Pour condensed milk evenly over crumbs. Top with layers of chocolate chips, butterscotch chips, coconut and nuts. Press down gently. Bake at 350° for 25 minutes.
Mix Jell-O according to directions on box. Let jell slightly. Mix rest of ingredients in order as listed in Jell-O. Let refrigerate 1 hour before serving.
Melt Jell-O and dump remaining ingredients. Stir well and refrigerate. Stir again when begins to congeal.
Line 9 x 12-inch baking dish with tortillas. Layer chicken, onions and cheese in casserole. Spread mixed soups on the layered ingredients. Mash tomatoes and combine with chili powder. Pour over casserole. Bake at 325° for 1 hour. This freezes well.
In a large bowl, beat egg yolks, whole egg and sugar until the mixture is thick and light; fold in almonds. Into a bowl, sift cocoa and flour together 3 times and fold into egg mixture alternately with the melted butter.
Place fish in a greased baking dish. Dot with butter. Sprinkle with salt and pepper. Bake at 350° for 30 minutes. Combine soup and milk. Pour over fish. Combine bread crumbs and melted butter. Sprinkle on top of soup mixture. Return to oven for 10 to 15 minutes.
Combine zucchini, carrot and onion in saucepan with enough water to barely cover. Cover and cook until tender, 5 to 10 minutes. Drain. Combine undiluted chicken soup, sour cream and oregano. Stir in vegetables. Combine stuffing mix with butter. Spread half the stuffing mix in bottom of greased casserole; top with vegetable mix and then with remaining buttered stuffing mix. Bake, uncovered, for 30 minutes at 350°.
Cream the butter. Gradually add sugar and beat until light. Add eggs, one at a time, beating after each. Add flavorings. Add sifted dry ingredients alternately with sour cream and brandy, blending after each addition. Pour into greased and floured 10-inch tube cake pan. Bake 70 minutes at 325°. Allow cake to cool in pan about 30 minutes. Serves 16 to 20.
Preheat oven to 350°. Pour fruit into a buttered 13 x 9-inch baking pan. Crumble dry cake mix over fruit, breaking up lumps. Layer pecans over mix. Slowly pour butter evenly over the top of the cake. Bake at 350° for 30 to 40 minutes until the top is a golden brown. Serve warm with or without ice cream or whipped topping.
Mix crumbs, 2 tablespoons sugar and melted margarine well. Press firmly in bottom and on sides of a 9-inch pie plate. Chill 1 hour before using.
Cream butter and sugar. Stir in eggs, bananas, lemon juice and buttermilk. Add dry ingredients. Stir in nuts and cereal. Bake at 350° for 1 hour or until toothpick inserted in center comes out clean. Makes 1 loaf.
Bring to a boil sugar and syrup; add peanut butter and noodles. Mix well and drop by teaspoonfuls on waxed paper.
Soak beans overnight. Add to water and bring to boil; simmer for about 2 hours. Add tomatoes, celery, carrots, potatoes, onion, bouillon, salt and pepper and simmer for 1 hour. Brown ground beef and add. Add rice. Add okra. Simmer at least 30 minutes. May need to add water if soup is too thick.
Combine sugar and flour. Add milk, water, egg yolks and margarine. Mix well. Cook in double boiler, stirring constantly, until mixture thickens. Remove from heat. Mix with electric mixer. Let cool; if too thick, add milk to thin. Add 1 teaspoon lemon extract or flavor to taste. Mix with electric mixer; let cool completely. Pour into cooled 9-inch pastry shell.
Use 1/2 of Blue cheese with sour cream. Blend well and add onion dip and other half of crumbled Blue cheese. Mix well and refrigerate.
Crumble sausage into a shallow 1-quart casserole. Cover with plastic wrap and microwave on High for 3 to 4 minutes or until sausage is brown. Drain on paper towels.
Mix everything together, except 1/2 cup grated cheese, sour cream and chips. Heat in 1 quart saucepan for 5 to 7 minutes or in plastic bowl for 2 1/2 minutes in microwave and stir completely.
Preheat oven to 375°. Mix flour and baking soda; set aside. Beat butter and sugars until creamy. Add eggs, milk and vanilla. Beat well. Add flour mixture. Stir in oats, chocolate chips and nuts. Mix well. Drop by tablespoon on ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie, 12 to 13 minutes for a crisp cookie.
Skim most of the fat from broth. You should have about 1 1/2 to 2 quarts of broth. Add onion, salt, pepper and garlic powder. Slow boil for 10 minutes. Thicken broth with cornstarch that has been mixed with the cold water and slowly thicken boiling broth until it is slightly thickened. Add the gravy browner and deboned chicken and cook 30 minutes longer. Serve over rice as a gumbo. I use Minute rice. It works fine.
Mix beef, egg, crumbs, onion and salt. Shape into 24 meatballs, brown in oil. Pour off the fat. Add the remaining ingredients. Cook on low for 20 minutes. Stir occasionally.
Combine flour, cinnamon and soda in a large bowl. Stir in sugar. Add carrot, apples, coconut, raisins and pecans. Stir. Make a well in center of the mixture. Combine oil, eggs, vanilla and applesauce. Add to dry ingredients, stirring just until moistened. Spoon batter into greased or papered muffin pans, filling 3/4 full. Bake at 375° for 18 to 20 minutes or until golden brown. Yields 2 dozen.
Mix all the ingredients; shape into balls, smaller for appetizers. Bake in oven at 350° until meat is no longer pink. Broiler pan works best.
Peel shrimp. Remove sand veins and wash. Cut large shrimp in halves. Cook onion, green pepper and garlic in butter until tender. Blend in flour and seasonings. Add tomatoes and cook until thick, stirring constantly. Add shrimp and simmer, uncovered, about 20 minutes. Serve in a rice ring. Serves about 6 people.
Cook and drain spaghetti. Mix other ingredients thoroughly. Pour over spaghetti and mix well. Put in a large bowl with a lid on it. Refrigerate. Can be made a couple of days before serving.
Mix all except chicken. Save a little cheese and mix chopped chicken. Put small amount of mix on tortilla, add a small amount of chopped chicken. Roll up and put in a large baking pan. Pour extra mix over tortilla roll-ups. Sprinkle cheese over roll-ups. Bake at 350° for 30 minutes. This dish is good hot or served cold. Cut in appetizer size pieces.
Blend all ingredients in food processor. Will keep in closed container in fridge for 2 weeks.
In mixing bowl, combine flour and salt. Beat eggs well; blend in water. Add to flour mixture, stirring until combined (dough should be pliable but not sticky). On floured surface, knead gently 15 to 20 strokes. Cover; let stand 10 minutes. Divide dough in half. On floured surface, roll half the dough at a time to a 12-inch circle, about 1/8-inch thick. With 3-inch round cookie cutter, cut out circles of dough. Place one heaping teaspoon of filling on 1/2 of 1 circle. Fold other half of circle over, making a half-moon shape. Pinch edges together well to seal. If necessary, crimp with fingertips again to ensure a good seal. Place on kitchen towel or floured surface; cover while making remaining pierogi.
In a large container, mix mashed bananas, orange juice, lemonade, sugar and water. Divide into 3 smaller containers (13 1/2 ounce Cool Whip containers work) and freeze. About 1 hour before serving, set out container. Place in punch bowl or pitchers. When ready to serve, add Wink, stirring as you pour. Punch should be slushy with frozen bits. Serves 20 to 25.
Brown and drain 1 pound ground beef; cover with 1 pound small curd cottage cheese. Sprinkle over this, half a package Lawry's spaghetti sauce mix; add one 8 ounce package medium noodles, parsley, basil, salt and rest of spaghetti sauce mix. Cover with tomatoes and water; simmer, covered, for 30 minutes. Cover with Mozzarella cheese. Replace cover and cook 15 minutes or until cheese is melted.
Melt margarine in pan. Mix sugar, flour, baking powder and salt. Add milk. Pour over melted margarine. Spoon peaches evenly on top. Bake in a 350° oven until golden brown (about one hour).
Add water enough to Dutch oven or baking dish to cover roast. Cook 12 hours in crock-pot on low, or cook in oven at 250° for 12 hours.
*Carrots, celery, broccoli, radishes, green onion, green or yellow pepper, cherry tomatoes, black olives, cucumbers, etc.
Mix in blender and pour into glass. Finish filling glass with pineapple juice. Taste like melted pineapple sherbet--yummy!
Blend cheese and butter. Add chicken, salt, pepper, milk and onion. Mix well. Separate rolls into 6 rectangles. Seal perforations. Spoon 1/3 cup meat mixture onto center of each. Pull up corners and twist slightly. Brush with melted butter. Dip in crushed croutons. Bake on ungreased cookie sheet 20 to 30 minutes in a 350° oven. May divide in 4 parts for larger servings using 1/2 cup chicken per square.
In large skillet heat 3 Tbsp. margarine over medium heat. Add mushrooms and celery; cook about 5 minutes or until tender. Strain mushrooms and celery; reserving vegetables and juices. In medium saucepan stir together cornstarch, salt thyme and pepper. Gradually stir in reserved vegetable juices and milk. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Remove from heat. Add turkey, noodles, wine, mushrooms and celery. Stir until well mixed. Spoon into 1 1/2 quart casserole dish. In small skillet melt remaining margarine. Add bread crumbs and stir until well mixed. Sprinkle over casserole. Bake at 400 degree oven for 15 to 20 minutes, or until bubbly. Makes 6 to 8 servings.
Cut pears to bite size pieces; cut cherries in half. Drain fruits, reserving 2 tablespoons cherry juice. Mix sour cream, Cool Whip and cherry juice. Fold fruits and marshmallows into cream mixture. Refrigerate 24 hours before serving.
Brown sugar in an iron skillet. Then mix in a large saucepan all ingredients except nuts. Bring to a boil. Cook until it forms a soft ball when tested by dropping a little in cold water. Add nuts or peanut butter or both. Beat until smooth. Pour into a buttered dish. Cool then cut into small squares.
Mix fish flakes, carrot, onion and green pepper (seasoned). Separate eggs. Beat the whites until stiff and set aside. Beat egg yolks until light yellow. Add the yolks to fish flake mixture, then add the mashed potatoes. Lastly fold in the egg whites. Put in a greased baking dish. Set dish in a pan with warm water and place on center rack of oven at 360° for 30 minutes.
Chop one pepper; set aside. Coarsely chop remaining pepper and place in blender container. Blend until smooth, scraping down sides occasionally. Gradually whisk pureed pepper into cream cheese with Pace picante sauce and salt. Combine chicken, chopped pepper, onions and 1/2 cup of Pace picante mixture. Spoon a generous 1/3 cup chicken mixture down center of each tortilla; roll and place seam side down in lightly greased 11 x 7 x 2-inch baking dish. Spoon remaining sauce over enchiladas. Cover dish with wax paper. Cook at high about 10 minutes or until hot, rotating dish 1/4 turn after 3 minutes of cooking. Sprinkle with cheese. Garnish as desired.
Bake pie shell for 7 minutes in 350° oven. Line bottom of shell with hard-cooked eggs, sausage and cheeses. Combine beaten eggs, milk, salt and pepper and pour over all. Cook for 35 minutes or until set at 350°. Let set for 10 minutes before cutting.
Beat all together well, adding pecans last. Mix and pour into unbaked pie shell. Bake at 350° for 50 minutes.
Heat all ingredients until dissolved. Then pour over thick sliced cucumbers. You may also add sliced onions and banana peppers or green peppers, if desired. Refrigerate.
Fry chicken in olive oil until white. Add pineapple juice. Season with ginger and pepper. Thicken with cornstarch. Simmer until sauce is thick. Add pineapple.
Mix first 4 ingredients together and cook until thick. Stir in strawberry jello and cool, then add bananas and nuts. Mix thoroughly. Pour into baked pie shells and cool. Serve with whipped cream or Cool Whip. Makes 2 (9-inch) pies.
Fry sausage, crumble. Add to the other ingredients. Bake for 30 minutes uncovered at 350 degrees.
Cook pasta shells; drain and cool. In a large bowl, mix shells, chicken, cheese, raisins, pineapple, peas, onion and orange sections. Chill.
Combine stuffing, cheese, parsley and garlic. Dip chicken parts into melted butter. Roll in stuffing mixture. Arrange in shallow baking pan. Do not crowd. Sprinkle with remaining butter and stuffing mixture. Bake at 375° for 45 minutes or until done.
In medium bowl, stir brown sugar, cinnamon and 1 cup flour. With pastry blender, cut in 6 tablespoons margarine or butter in flour mixture until looks like large crumbs. Stir in pecans. Set this aside.