HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook potatoes, then mash while still hot. Cook onion in butter until tender and lightly browned. Stir in flour, salt and pepper until smooth. Slowly stir in water. Cook and stir until slightly thickened. Remove from heat and add milk. Heat until hot but not boiling.
Bake potatoes in a 400° oven for 1 1/2 hours or until soft. Cut in half and scoop out flesh. Fry bacon for 5 minutes; add onion and cook another 5 minutes. Mash the potatoes and add bacon, onion, mustard, egg, cheese, salt and pepper to taste. Mix well. Fill the potato skins with mixture and sprinkle with paprika. Serves 4 to 8.
Mix juices together. Pour into punch bowl. Now add the 7-up and Southern Comfort and mix with juices.
Combine bread crumbs and Parmesan cheese. Coat chicken breasts; set aside. Saute onion in butter; blend in flour. Stir in milk all at once; cook and stir until thick and bubbly. Cook 1 minute more. Stir in spinach and ham. Place spinach mixture in pan. Place chicken breasts on top.
Mix all ingredients except lettuce in a bowl. Serve on bed of lettuce or use in sandwiches.
In a skillet, heat oil; add shrimp and cook for about 1 minute until shrimp curl and turn pink. Add scallions, tomatoes and mushrooms and stir until well mixed with shrimp. Add crumbled cheese and mix well; cook for about 1 1/2 minutes. Add wine and simmer for 1 more minute. Remove from heat. Place in a heated dish and serve immediately over boiled rice. Serves 4.
Prepare oven to 425°. Combine filling ingredients. Mix well and pour into shell. Bake 15 minutes. Reduce heat to 350° and continue baking for 25 to 30 minutes or until knife inserted 1-inch from edge comes out clean.
Wrap brisket in foil. Cover with the first 8 ingredients that have been mixed together. Marinate overnight. Cook 6 hours in a 250° oven.
Mix all ingredients together, except pie shell. Simmer until thick. Pour into pie shell; cover with top crust. Bake at 350° for 35 to 45 minutes, or until done.
Brown onion in butter in a large skillet. Add ground beef; brown. Spoon off fat, add salt and pepper. Stir in 1 can cream of mushroom soup. May cook in same skillet, or pour in casserole dish. Top with layer of Tater Tots. Bake 20 to 25 minutes or until bubbly.
Soak beans for 8 hours (overnight). Chop (coarse) green pepper, celery and onion. Add these and broken up tomatoes to drained beans. Add precooked beef, ham and seasoning; simmer until the beans are done (to taste).
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in milk, peaches, ReaLemon and extract. Fold in whipped topping. Pour into crusts. Freeze 4 hours or until firm. Return leftovers to freezer.
Take the warm water and yeast, mix and add sugar, instant potatoes and corn oil. Then add bread flour and mix. Put out on floured board and knead. Pinch off in balls the size of golf balls. Put in pan and let rise 6 to 8 hours. Spray pan and top of biscuits and put wax paper on top to let rise. Once they have doubled in size, bake at 350° until brown.
Cook potatoes and onions until tender. Take the corned beef and cut into chunks; add to potatoes. Cook until beef is hot. Do not stir, beef will come apart.
Combine all ingredients except vanilla. Cook over medium heat. When mixture comes to a boil, boil for 1 minute. Remove from heat and add the vanilla; beat to spreading consistency.
Cut cakes into small pieces. Mix pudding with milk and sour cream. Layer Ding Dongs, pudding, Cool Whip. Makes 2 layers.
Sift flour, sugar, baking powder and salt into a large bowl. In a medium bowl, combine eggs, shortening and vanilla. Stir in mincemeat and nuts. Pour egg mixture into dry ingredients; stir only enough to moisten flour. Spoon batter into greased 9 x 5-inch loaf pan. Bake in preheated 350° oven for 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes. Remove from pan to rack; cool completely. If desired, sprinkle top with confectioners sugar.
In a large skillet, cook peaches in water until tender. Press through a sieve or process in a food processor. Measure 8 cups pulp. Return to kettle. Add sugar, ginger and nutmeg. Cook and stir over medium heat until thickened, about 30 minutes. Immediately ladle into hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 10 minutes in a boiling water bath. Yield: 4 pints.
Mix all ingredients in an ungreased 9 x 13 pan. Bake at 350° for 35 to 45 minutes. Serve from pan. Top with Cool Whip or serve warm with ice cream if desired.
Beat butter and shortening until creamy. Gradually add sugar, beating at medium speed for 5 minutes. Add eggs, one at a time, beating until yellow disappears. Combine flour and baking powder alternately with milk. Mix at low speed until well blended. Stir in vanilla and pineapple. Pour batter into a well-greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes or until tester comes out clean. Cool in pan for 10 minutes on rack. Let cool. Drizzle with glaze.
In a large bowl combine 1 2/2 c. flour and the yeast. In a saucepan heat the milk, sugar, butter, cardamon and salt just until warm (120-130°), stirring constantly. Add to the flour mixture, along with the eggs. Beat with an electric mixer on low, scraping sides constantly. Beat 3 minutes on high. Stir in as much remaining flour as you can mix in with a spoon.
Mix flour, 1 teaspoon sugar and salt. Add egg yolk mixture. Divide in half. Roll 1/2 out and put in bottom of jelly roll pan. Sprinkle cornflakes over. Add apples, sliced and sugar. Cover with remaining dough, rolled out. Brush with egg white. Bake 1 hour at 350°. Frost with Powdered Sugar Frosting.
Mix 1/2 cup milk with cream cheese and rest of milk and pudding mix. Mix well. Pour over graham cracker crust. Top with fruit. Refrigerate.
Mix vegetable oil and dressing mix. Stir in crackers until oil mixture is absorbed.
Prepare cake as directed on package. Pour batter onto floured cookie sheet with sides. Bake for 15 minutes at 350°. Set aside. Cool 5 minutes. Dissolve pudding with milk and set aside. Cream the cheese. Add whipped topping and beat. Add pudding and beat again. Mixture should be the consistency of whipped cream. Spread mixture over cooled cake. Drain pineapple well and spread over pudding mixture, then sprinkle with coconut and crushed walnuts. Put cherry in each square (30 squares).
Bake and cook pie shell. Wash berries; remove hulls. Crush 1 cup of berries and cook with the 1 cup water for 2 minutes. Drain well with sieve; reserve juice. Add water if needed to make 1 1/4 cups juice. Discard cooked berries. In saucepan, combine sugar and cornstarch; stir in berry juice. Cook and stir over medium heat until thickened and clear. Spread a small amount of the glaze mixture (about 1/4 cup) on bottom and sides of pie shell. Fill pie shell with remaining berries, stem end down. Spoon glaze on all berries. Chill 3 to 4 hours. Garnish with whipped cream.
In a large skillet, saute chopped celery and onion in butter or margarine. In separate skillet, brown hamburger. In separate saucepan, cook rice. After all above items cook, add to a baking dish and stir with cream of chicken and cream of mushroom soups. Do not add water to soups. Stir in soy sauce. Once completely stirred and smoothed over in baking dish, add cracker or bread crumbs by spreading on top. Bake for 30 to 45 minutes.
Mix all ingredients together and drop by spoonful on a greased cookie sheet. Add raisins to make monkey faces. Bake at 375° until done.
Toss 1/2 cup sugar, 1 cup pecans, 20 rolled Ritz Crackers and 3/4 tsp. vanilla.
Mix together all ingredients in baking dish. Top with more catsup. Bake in 350° oven for 1 hour.
Preheat oven to 400°. Peel eggplant. Cut crosswise about 1/2-inch thick. Place slices onto nonstick baking sheet. Brush with 1/8 cup oil. Bake for 10 minutes.
Mix butter, sugar, milk and vanilla thoroughly. Add coconut and nuts. Make into small balls and chill. Melt together chocolate chips and wax. Stir until well blended. Dip each ball into mixture and place on waxed paper to cool. Keep dip hot and use sparingly or you will not have enough to cover all the balls.
In a large bowl, cream the butter and sugar. Stir in eggs and molasses. Sift dry ingredients and add to mixture. Knead with hands until a smooth ball of dough forms. Roll out on a heavily floured surface. Roll to 1/4-inch thickness and cut with cookie cutter or by hand. Place on greased cookie sheet and bake in a 400° oven for 8 to 10 minutes. When cool, decorate with white frosting. Makes approximately 24 cookies, 4 inches high.
Melt marshmallows into milk in double boiler. Break into that the Hershey bars. Melt and stir. Cool completely, then fold in Cool Whip. Pour into a graham cracker crust and chill until ready to serve.
Mix well and slowly pour over cake while hot. It sinks in and gives a good flavor to the cake.
Combine and beat sugar, mustard, salt and wine vinegar. Add salad oil slowly, continuing beating. Last, add poppy seed and stir. Chill before serving. Makes 3 cups.
Cook spaghetti and drain. In an 11 x 8 x 2-inch baking dish, combine spaghetti with sauce, pepperoni, mushrooms and onion. Top with cheese. Bake at 350° for 20 to 30 minutes. Makes about 4 servings.
In a large saucepan, cover chicken with water. Bring to a boil, then reduce heat. Remove chicken and reserve broth. Debone chicken and shred; set aside. Saute celery and onion in butter until soft. Add flour. Cook and stir until golden brown. Add reserved broth, salt and black pepper. Bring to a boil; add noodles. Cook until noodles are tender. Stir in half and half.
Beat eggs and sugar until light. Sift flour, salt and baking powder; beat into egg mixture. Add dates and nuts. Bake in a lightly greased 7 x 11-inch pan in slow oven for 30 minutes. Sprinkle with powdered sugar and cut while still hot. Store loosely covered. Keeps for days.
Quarter apricots and boil with water. Cook 10 minutes over medium heat. Add sugar and cook 5 minutes more. Drain, reserving 3/4 cup juice. Set apricots aside. Drain pineapple, reserving 1/3 cup juice; set pineapple aside. Mix juices with cornstarch and dash of salt. Cook, stirring constantly over medium heat, until mixture thickens. Mix drained apricots and pineapple. Mix with thickened juices. Pour into unbaked bottom crust. Dot with butter. Cover with top crust and pierce. Bake at 400° for 25 minutes until done.
Preheat oven to 350°. Grease 9 x 13-inch dish. Brown hamburger and onion; pour off excess grease.
Cream the regular sugar and cream cheese in a mixing bowl. Gradually add the powdered sugar. Fold in the Cool Whip and three of the Hershey bars, grated. Ice the inside layers of the three cakes plus the top. Sprinkle the fourth Hershey candy bar on top of the cake. Must be refrigerated.
Cream the butter and sugar. Add eggs and beat. Stir in apples. Mix dry ingredients and add to batter. Add nuts and raisins. Bake in greased loaf cake pan or Bundt pan at 350° for 1 hour.
Drain and halve artichoke hearts. Cook beans in salted water until tender. Drain. Toss with other ingredients. Chill and serve on bibb lettuce.
Boil sugar and pineapple for 5 minutes. Add jello and cheese to sugar mixture and mix. Stir until jello and cheese dissolve. Cool mix. Beat can of evaporated milk until fluffy (will get thick). Fold into pineapple mix.
Cream butter; add brown sugar and sugar. Cream well. Add egg, vanilla and milk; beat well. Sift together flour, baking soda, powder and salt. Add and beat in. Add oatmeal and coconut. Stir in. Drop cookies 2 inches apart on a well-greased cookie sheet and bake 10 to 12 minutes. Makes 3 dozen 2-inch cookies.
Cook chocolate, sugar and milk for 8 minutes. Stir constantly. Test in cold water. Add vanilla and butter; beat until begins to thicken.
Preheat oven to 400°. Unroll crescent rolls and separate into 8 triangles. Cut each in half lengthwise to make 16 triangles. Place an apple slice at wide end of each triangle and roll up. Arrange in a lightly greased 9 x 13-inch pan. Drizzle with butter. Combine sugar and cinnamon and sprinkle over rolls. Pour orange juice into pan, but not over rolls. Bake at 400° for 20 minutes.
It will take about 2 bunches of rhubarb to make 1 1/2 to 2 cups of small pieces. Put these into a strainer and pour boiling water over them; drain. Line a 9-inch pie pan with the pastry; pour in the blanched rhubarb. Mix together the sugar, flour, eggs and salt; pour this over the rhubarb. Dot with the butter cut in small pieces. Cover with the lattice top of the pastry or a plain top, well pierced. Bake at 450° for 20 minutes, then at 350° for 15 minutes. Cool, but do not chill.
Cream margarine and sugar. Add eggs, banana and vanilla. Stir together dry ingredients and add with milk to creamed mixture. Stir in nuts. Bake at 350° for 60 to 75 minutes. Makes 1 loaf.
Drain sauerkraut and spread in a 13 x 9-inch pan. Place tomatoes evenly on top. Dot with dressing and margarine. Spread corned beef. Evenly cut and layer on Swiss cheese. Bake in a 425° oven for 15 minutes.
Mix all ingredients thoroughly. Roll soft dough into small balls. Flatten on ungreased cookie sheet. Bake 6 minutes at 400°.
Slice the apples and put into a buttered baking dish. To make the crumbs, sift together the salt, baking powder, flour and sugar. Add the egg to the flour mixture and stir with a fork. Put these crumbs over the apples. Pour the melted shortening over the crumbs. Dust with cinnamon. Bake at 350° for about 1/2 hour or until the apples are done. Serve with Cool Whip or ice cream or alone. This recipe has been in my family for 5 generations!
Preheat oven to 350°. In a large bowl, sift together sugar and flour. Stir in marshmallows; set aside. In saucepan, combine butter, oil, cocoa and Coca-Cola; mix well. Bring to a boil over medium heat; remove from heat and pour mixture over dry ingredients; blend well. Add buttermilk, baking soda, eggs and vanilla, mixing well after each addition. Grease a 9 x 13-inch pan with additional butter or Pam. Pour batter into pan. Bake at 350° for 45 minutes; remove cake from oven and frost immediately.
Lightly beat together egg and soy sauce in pie pan or shallow bowl. Combine contents of gravy mix envelope and sesame seed. Dip chicken pieces in egg mixture, then roll in gravy mixture until well coated. Melt butter in large, shallow baking pan. Place chicken, side down down, in pan. Bake at 400° for 30 minutes. Turn and bake 25 to 30 minutes longer, until crisp and brown. Makes 4 to 6 servings.
In hot butter in medium skillet, saute onion until tender. Add tomatoes, chiles and salt, mashing tomatoes with fork. Simmer, stirring occasionally, 15 minutes. Add cheese cubes, stirring until cheese is melted. Stir in cream. Cook, stirring constantly, 2 minutes. Remove from heat and let stand 15 minutes. Serve warm in bowl with corn chips and tortillas.
Beat heavy cream until stiff on low speed. Beat in sour cream along with powdered sugar and vanilla. Chill mixture while preparing Strawberry Sauce and crepes.
In a large bowl, combine all ingredients except pie shell. Mix well. Pour pumpkin mixture into pie shell. Bake at 350° for 1 hour or until knife inserted in the center of the pie comes out clean. Makes one 9-inch pie.
Boil chicken until done. Boil noodles like described on package. When noodles are cooked, drain all but an inch of water out of pan. Drain all water from chicken and tear chicken into small pieces and add noodles. Add cream of chicken soup and mix. Season to taste. Contains only 10 fat grams for the whole pan.
Preheat oven to 350°. Mix 1/4 cup catsup with all other ingredients. With wet hands, shape into a loaf in a 9-inch square pan. Spread remaining 1/4 cup catsup over top. Bake 1 hour or until done. Serves 6 to 8.
Cook potatoes in oven or microwave until done. Peel by choice and slice. Lay in greased baking dish. Add salt and pepper, bacon bits and then top with cheese. Bake at 400° for about 15 to 20 minutes. Before serving, add sour cream and green onions on tops.
Place fruit in bottom of baking dish. Sprinkle coconut on top of fruit. Sprinkle cake mix over coconut. Sprinkle pecans over cake mix. Dot margarine over top. Bake at 300° until toothpick tests clean.
Brown sausage and ground beef with onion; drain. Mix Ro-Tel, stewed tomatoes, garlic powder, sugar, salt and pepper.
Mix all ingredients together and bake at 350 degrees for 40-45 minutes. Enjoy!
Rinse chicken; pat dry. Place on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 6 minutes. Brush with some of the lemon juice. Turn poultry over. Brush with remaining lemon juice. Broil 6 to 9 minutes or until tender and no longer pink.
In a bowl, combine pumpkin, marmalade, yogurt and spices; mix well. Fold whipped cream into pumpkin mixture and spoon into serving dish placed on large platter. Chill before serving. Sprinkle with nuts. Place dippers around party dip on platter. This is great with fruit, especially apples and bananas.
Thaw pie crusts according to package directions. Place one crust in bottom of a 9-inch pie pan. Cube potatoes, beef and quarter onion. Place in pie crust. Salt and pepper to taste. Cover with second pie crust. Vent with knife (slits). Bake at 350° for 1 to 1 1/2 hours until potatoes are tender. Cover with foil if crust becomes brown too quickly.
Preheat oven to 300°. Using electric mixer, cream Crisco and sugar. Add syrup. Sift together spices, salt, baking soda and flour. Alternate flour mixture with eggs and buttermilk to sugar mix. Pour into lined greased 10-inch tube pan. Bake about 1 hour or until toothpick comes out clean.
Cook wild rice about 35 minutes. Saute onion and celery in butter. Sprinkle in flour and stir into mix. Slowly add heated chicken broth. Stir until well blended. Season. Add rice and chicken and mix. Stir in half and half and sliced mushrooms. Simmer. Serves 8 to 10. May be garnished with either parsley or toasted almond slices. Freezes well.
Scald sour cream by heating. Stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large warmed bowl. Sprinkle yeast on surface. Stir until dissolved. Add lukewarm sour cream mixture, eggs and flour. Mix until well blended. Cover tightly and refrigerate overnight.
Mix all ingredients together. Top with 1/2 cup slivered almonds. Bake in ungreased 9 x 12-inch pan at 350° for 30 minutes.
Cook rice according to directions. Mix all together. Melt Cheez Whiz. Mix well with other ingredients. Bake at 350° for 30 minutes.
In a large nonstick frying pan over medium-high heat, combine the onions, vinegar, garlic, ginger and soy sauce. Bring to a boil, stir and cook for 3 minutes. Remove from heat.
You will need a 10-inch tube pan. Baking Time: 60 to 65 minutes.
Mix together meat, egg, salt, pepper and crackers. Make in thin patties and brown in skillet without oil. Put patties in casserole and cover with soup. Cook at 350° for 30 minutes, then cover with foil and cook 1 1/2 hours.
Brown beef; then add peppers and onion and drain. Stir in the other ingredients. Simmer for 2 hours on low heat.
Saute chicken and mushrooms in oil until chicken is lightly browned. Add broth, beans and seasoning. Bring to a full boil. Stir in rice. Remove from heat, cover and let stand 5 minutes.
Heat pineapple with juice. Add jello and allow to cool. Add buttermilk and Cool Whip. Add nuts, if desired. Congeal until firm.
Bake white cake mix according to directions in a 9 x 13-inch pan. While cake bakes, bring to a boil the sugar, milk and coconut flavoring. While cake is still hot, poke holes with a large fork. Pour milk mixture over top. Frost cake with Cool Whip. Put coconut over all and press in. Use lots of coconut. Keeps well in refrigerator or can be frozen.
Mix well. Press into rubber molds. Pop out to dry for 48 hours or more. Store in airtight container. Freezes well.
Rub chicken with garlic. Place chicken in baking dish. Bring honey, wine and curry powder to a boil. Stir until thick, about 2 minutes. Brush chicken with glaze and roast at 450° for 10 minutes. Brush with remaining glaze and continue roasting until done, about 10 to 15 minutes more. Sprinkle with chives. Serve with herbed rice. Yield: 4 servings.
Crumble, brown and drain sausage. Melt cheeses. Combine all ingredients. Serve warm with tortilla chips.
Place pork loin chops between 2 sheets of waxed paper. With meat mallet or rolling pin, pound 1/8-inch thick. Sprinkle both sides with salt. Measure flour and bread crumbs onto separate sheets of waxed paper. Whisk together egg and milk in bowl. Lightly coat cutlets in flour, shaking off excess. Dip into egg mixture, then into bread crumbs, pressing crumbs to coat. Heat oil in large nonstick skillet over medium-high heat. Working in batches, add cutlets to skillet. Cook, turning once, until golden brown (about 3 minutes per side). Remove cutlets to warm platter. Serve immediately.
Combine beans and Italian dressing. Chill several hours, stirring occasionally. Cut 3 thin slices from chicken breasts. Reserve. Cube the remaining chicken. Fold the 1/2 cup mayonnaise into whipped cream. Fold cubed chicken, celery, 1/2 teaspoon salt and dash of pepper into mayonnaise mixture. Chill well.
In a small bowl, combine cranberries and 3/4 cup granulated sugar; set aside for 30 minutes. In a large mixing bowl, cream remaining 1/4 cup granulated sugar, shortening, brown sugar and eggs until blended. Stir together flour, salt, baking powder, baking soda and spices. Add dry ingredients alternately with buttermilk and vanilla to creamed mixture, beating well after each addition. Stir in orange peel, oats, nuts and 1 cup of the cranberry-sugar mixture. Drop batter by tablespoonfuls 2 inches apart onto a greased baking sheet. Top cookies with remaining chopped cranberries. Bake at 400° for 10 minutes or until cookies are brown around the edges. Makes about 6 dozen.
Combine dry ingredients in medium bowl. In large bowl, beat egg whites lightly. Stir in bananas and milk. Add dry ingredients. Stir until well blended. Spoon into muffin tins lined with baking cups or nonstick spray. Bake at 400° for 22 to 25 minutes. Makes 12 muffins. One muffin equals 99 calories (0 calories from fat), 0 total fat and 0 cholesterol.
Brown beef; drain. Add onion, salt, pepper and Creole to taste. Pour in tomato soup and mix. Add green beans. Put in casserole dish. Mash potatoes. Season. Beat egg and mix in potatoes. Place on top of meat mixture. Bake, covered, at 350° until potatoes are light brown.
Soak beans overnight; drain and wash again. Cover with water; add soda and bring to a foaming boil. I put them in a drainer and wash under faucet. Return to saucepan. Cover with water and add salt. Boil until skins just start to pop. Add more water, sugar and bacon. Bake until done, about an hour.
Mix together and bake at 400° for 20 minutes in a lightly greased pan.
Make your favorite pie crust using a well-greased 8-inch pie plate. Bake at 400° for 10 minutes or until lightly browned.
Preheat oven to 375°. In large bowl, combine flour, oats, sugar, baking soda and salt. Cut in butter until crumbly. Reserve 1 1/2 cups crumb mixture. Press remainder on bottom of 13 x 9-inch baking pan. Bake 15 minutes.
Dip meat in flour, then fry until brown in bacon fat. Place in bottom of casserole dish. Mix together the soup and soup mix. (I mix these in the skillet to get all the drippings.) Add enough water to make a smooth mixture (1/2 can). Bake in a 350° oven for at least 1 hour. (I put a lid on the casserole dish.) May need to add water as baking. Can be served as steak or cut in small pieces and served over noodles.
Melt marshmallows, Hershey bars and milk over low heat until bars and marshmallows are melted. Take off heat and add 1 teaspoon vanilla.	When cool add 1/2 pint of whipped cream. Pour in your favorite crust. Chill for 4 hours.
In large bowl, combine 1 1/4 cups flour, 1/4 cup sugar, 1 teaspoon salt and dry yeast. Heat milk and butter until very warm. Add to dry ingredients along with egg. Beat with a mixer about 2 minutes. By hand, stir in remaining 2 cups flour to form a stiff batter. Cover; let rise in a warm place until doubled in size, 6 to 12 hours. Stir down batter. Spoon into greased muffin cups, filling each about 1/2 full. Cover and let rise until doubled. Bake in preheated 400° oven for 15 to 20 minutes or until golden brown.