HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook potatoes until done. Peel and cream. Add sugar and vanilla. Mix well until thick enough to roll out. Roll out as for pastry for pie. Spread peanut butter and roll it up; slice crosswise with a thread.
Mix pineapple and butter pecan pie filling together. Pour in pie crust. Top with Cool Whip. Sprinkle with nuts and refrigerate.
Put all in a bowl and mix at medium speed 5 minutes. Pour in an angel food pan, greased. Bake at 350° for 50 to 60 minutes.
Cut wings apart at both joints (save tips for soup stock). In large bowl, combine wings with other ingredients and marinate overnight. Drain and save marinade. Heat oven to 450°. Arrange wings on rack in roasting pan. Roast 35 to 45 minutes or until crisp. Spoon marinade over wings several times while cooking.
Place butter in small bowl and microwave until just melted. In separate bowl, mix cheese, parsley, salt and pepper. Cut potatoes in half lengthwise and dip cut side into melted butter, then into cheese mixture. Place potatoes, cut side up, in 1-quart microwave dish or in 8-inch round pie plate. Microwave on High 7 to 10 minutes, until potatoes are fork-tender. Let stand 5 minutes before serving.
Combine all ingredients; spread in greased 13 x 9-inch pan. Bake at 350° for 20 to 30 minutes. Cool.
Mix together all ingredients. Simmer 2 hours on stove or 4 hours in crock-pot.
Mix first 7 ingredients together until well blended. Spread mixture on tortillas, alternating tortillas and mixture. It will make 3 stacks of 4 tortillas each. Keep in refrigerator. Cut like a pizza. Dip slices into taco sauce or spread taco sauce on top before serving.
Place hamburger meat in skillet with onion and bell pepper. Cook until brown. Hard fry bacon; crush bacon in small pieces. Drain grease off meat. Place in 3-quart casserole dish or crock-pot. Add all other ingredients and bake at 350° for 1 hour.
Brown meat in greased skillet after dredging with flour, salt and pepper. Place browned meat in pot for oven. Top with onion slices and 1 tablespoon catsup. Bake 1/2 hour covered. Take onion off and, after turning, replace onion on top. Put other tablespoon catsup on top. Cover with lid or foil. Cook until tender at 300°, turning often.
Salt and pepper your choice of meat. Dip in egg wash. Dust with bread crumbs and fry.
Shred cabbage, slice red onion (separate), slice bell pepper. Layer cabbage, onion, and bell pepper. Sprinkle top with sugar. Spread celery seed over sugar. Combine vinegar, vegetable oil, and dry mustard. Bring to a boil and pour over cabbage, onion, and bell pepper. Refrigerate over night.
Beat the cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with fruit, if desired.
Heat oven to 350°. Combine all ingredients except barbecue sauce. Mix lightly. In a 10 x 6-inch baking dish, shape into a loaf. Bake for 45 minutes. Spread on sauce. Bake 15 minutes more. Sprinkle on additional cheese.
Mix the oil and sugar. Add eggs. Beat well. Add remaining ingredients; mix well and add 1 cup raisins. Bake at 400° for 20 minutes.
In food processor, combine sugar and egg; process for 1 minute. Add butter and vanilla; process for 1 minute. Add flour; process for 20 seconds, until flour is mixed. Add walnuts and pulse. Do not over process. Roll dough into 3 cylinders, 1 1/2 to 2 inches wide. Chill for about 1 hour, then slice into 1/4-inch thick pieces. Bake in preheated 350° oven for 10 to 12 minutes. Makes 6 dozen.
Melt margarine in Dutch oven over medium heat. Add onion. Saute until tender. Add remaining ingredients and 5 cups water. Bring to boil over medium-high heat. Reduce heat to simmer. Cook, uncovered, for 30 minutes or until potato is tender. Garnish with carrot curls and fresh chives, if desired.
Use regular size baking dish. Put beans in dish, then add cut up onion or use long strips. Then add brown sugar, white sugar and barbecue sauce. Stir all together, then put in oven for 35 minutes at 375° or until turns brown.
Mix everything but chicken together. Put chicken in 9 x 12-inch dish. Pour cranberry mixture over chicken. Cover and chill at least overnight. Bake at 300° for 1 1/2 hours. Serve over rice or noodles.
Line a 13 x 9-inch pan with graham cracker crumbs. Save 1/4 cup for garnish. Mix jello with boiling water; let cool. Cream sugar with cream cheese, then mix jello, cream cheese and Cool Whip. Add crushed pineapple. Pour gently over graham crackers. Garnish with graham crackers, chopped walnuts and maraschino cherries.
Cream together butter, peanut butter and sugars. Add eggs and vanilla and stir. Add dry ingredients, stir in chocolate chips. Pour into greased 9 x 13 pan and bake at 350° for 30-35 minutes.
Mix Bisquick, milk and eggs in bowl. Heat 1-inch of oil in skillet over medium heat. Pour batter in funnel. Hold your finger over end of funnel. Drizzle spiral shapes into oil. Cook until brown on both sides. Drain on a paper towel. Coat with confectioners sugar.
Cream Crisco, butter, white and brown sugar together. Add egg, flour, water, soda and salt. Add vanilla. Add 1/2 cup M&M's (chopped) to dough. Drop by teaspoon on cookie sheet. Place M&M's on dough. Bake in oven at 325° for 12 minutes. Makes 3 dozen.
Pour into 9 inch unbaked pastry shell (deep). Bake in oven at 350 degrees for 50 minutes.
Preheat oven to 350°. In a saucepan, melt 1 cup butter. Stir in cocoa and water. Bring to a boil. Remove from heat. In a large mixing bowl combine flour, brown sugar, soda, cinnamon and salt. Add cocoa mixture; beat well. Stir in 1/3 cup of Eagle Brand milk, eggs and vanilla. Pour into a greased 15 x 10-inch jellyroll pan. Bake 15 minutes.
Roll into little balls and bake at 325° for 30 to 35 minutes. When baked, roll in powdered sugar.
Put flour, salt and baking powder together. Cut butter into dry ingredients. Stir in milk, mix well. Roll dough out to about 1/4-inch thickness, then spread it with butter, sugar and rhubarb, which has been chopped into 1/4-inch slices and sprinkle with nutmeg. Roll dough up in jelly roll fashion, cut into slices 1 1/2 to 2 inches thick. Lay slices flat into a baking dish and pour Sweet Sauce over. Bake at 350° about 45 minutes to 1 hour.
Mix together and store in covered bowl in refrigerator. Eat raw with milk for cereal or as snack. (This is an excellent snack food for trips as you can add instant milk and water and have a good, nourishing meal.)
Mix liquid smoke, juices, water and Worcestershire sauce. Add meat and let	stand in refrigerator for 12 to 24 hours, up to 48 hours won't hurt. Keep covered and turn meat often during the day. Remove meat from marinade and place in a shallow, oiled baking pan. Place in a	preheated oven at 300° for 2 hours, basting with melted butter to which some of the marinade has been added. Lower heat to 275° and continue baking until tender.
Sprinkle chicken with salt and paprika. Place in baking dish. Dot with margarine. Bake in hot oven (400°) for 25 minutes. Add wine, bouillon cube and rosemary. Continue to cook, basting chicken frequently, until done, about 15 to 20 minutes. Makes 4 servings.
Preheat oven to 325°. Cream butter and sugar until light and fluffy. In a seperate bowl beat egg yolks until light and lemon colored; blend into creamed mixture. Sift together cake flour, baking powder, and salt. Resift 3 times, so it will be mixed well. Beat all ingredients until well mixed. Bake in greased bundt pan for 1 hour or until toothpick inserted comes out clean.
Beat egg whites. Add sugar gradually, beating until mixture is like meringue. Add extract and mix. Stir in Rice Krispies and chocolate bits. Drop by teaspoonfuls on 2 ungreased cookie sheets.
Heat oven to 400°. Place 1-inch of water in large pan. Add potatoes, onion, parsley and 2 teaspoons salt. Bring to boil, covered. Cook just until slightly tender, about 5 minutes from time of boil. Drain.
Mix all ingredients, adding corn bread last. Bake in a 9 x 13-inch pan at 400° for 25 minutes. Serve while hot. Serves 12.
You will need an 8 x 12-inch or 9 x 13-inch dish for this recipe.
Make macaroni and cheese according to package directions. Add grated cheese and milk. Stir until well mixed and serve.
Cook spinach in enough boiling water to cover. Frozen spinach should be cooked in 1/2 cup water or less. Cook for 4 to 5 minutes. Sprinkle in peanuts and stir well. Continue cooking over medium heat for about 30 minutes, adding more water if necessary to prevent burning. Just before serving, drain and mix in butter, salt and pepper. Yields 6 servings.
Drain sweet potatoes; warm on top of stove. Add English walnuts, coconut and brown sugar. Spread in pan. Cover with small marshmallows. Brown in oven.
Mix mayo and milk in empty jar. Shake well. Pour over lettuce and tomato salad.
Place all ingredients in crock-pot, except zucchini. Stir to mix thoroughly. Cover and cook on low 10 to 16 hours (high for 4 to 6 hours). During last hour, remove meat and bones. Cut meat from bones and return to soup with zucchini. Turn crock-pot to high; cook 1 hour. Ladle into bowls; sprinkle with Parmesan cheese. Serve with crusty French bread.
Saut onions in butter; add soups alternately with half and half. Add corn and clams. Cook on low to medium on top of stove for 1 hour or in crock-pot on high for 1 hour.
Bring water and butter or margarine to a boil. All at once, pour in flour, stirring rapidly. Cook until thickens and leaves side of pan. Remove from heat and add eggs, one at a time, beating after each addition until mixture looks satiny. Drop 1 teaspoon of mixture one-inch apart on an ungreased baking sheet. Bake at 450° until they brown a little.
Steep boiling water and tea bag for 10 minutes. Boil 4 cups water and sugar for seven minutes; add to tea. Combine lemon juice and extracts, add to tea mixture.
Cook bacon in large skillet until crisp. Remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Saute onion, green pepper and celery in drippings until tender. Stir in Ro-Tel, peas, sugar, salt to taste, bay leaf and half the crumbled bacon. Cook over low heat 30 to 45 minutes. Add water if necessary. Remove bay leaf and sprinkle with remaining crumbled bacon just before serving. Makes 6 to 8 servings.
Place asparagus in 1 1/2-quart baking dish. Mix peas with mushroom soup and spread over asparagus. Add salt and pepper, then add chopped water chestnuts and grated cheese. Cut bread into four finger-length pieces, coating each slice in melted oleo and arrange over top of casserole. Bake at 350° for 30 to 40 minutes until brown and bubbly.
Mix all ingredients and turn into a greased 9 x 11 casserole. Top with 1 pack of coarse cracker crumbs tossed in 1/2 stick of melted butter. Bake for 1 hour at 350 degrees.
Mix first 3 ingredients. Drop by spoonfuls in powdered sugar and roll in a ball. Bake at 350° for 10 to 15 minutes.
Beat egg yolks until stiff. Add milk, pinch of salt, whiskey and sugar. Blend flour and knead until smooth. Refrigerate dough for at least 1 hour or even overnight. Cut dough into 4 pieces, working 1 at a time. Refrigerate rest. Roll very thin and cut into strips about 4 x 2-inches with slanted edges. Make a 1-inch slit in center of each. Draw 1 end through slit and curl back in opposite direction.
Boil chicken in salted water with celery tops until tender. Cool, debone and cut into bite size pieces. Set aside. Mix onion, soups and Ro-Tel tomatoes together. Have ready the tortillas, grated cheese, garlic salt and chili powder.
Place water and onion in a medium saucepan. Saute until onion softens slightly. Add spinach. Cover and steam until just tender (4 to 5 minutes). Remove from heat. Add rice and seasonings. Mix and set aside. Preheat oven to 350°. Spread 1 cup of sauce over the bottom of a casserole dish. Spread a line of the spinach-rice mix down the center of a tortilla. Roll up and place, seam side down in casserole dish. Repeat until all of the ingredients are used. Pour the remaining sauce over the tortillas. Cover and bake for 30 minutes. Serves 6 to 8.
Heat fat in heavy frying pan. Add potatoes, water, salt, paprika, onions and mango. Cook 5 minutes. Add milk. Cover and bake 25 minutes at 350°.
Take meat from chicken. Place in a 13 1/2 x 9-inch greased casserole dish. Mix soups; pour over chicken. Sprinkle stuffing mix over top. Mix broth and margarine together. Pour over mixture. Bake at 325° until hot.
Arrange chicken in a 3-quart casserole (or 9 x 9-inch). Mix soups and milk together, then pour over chicken.
Make cake mix as directed. Make coconut pudding as directed. Add cream cheese to pudding mixture. When cake is cool, ice with pudding and cream cheese mixture. Spread container of Cool Whip over pudding and cream cheese mixture. Sprinkle with coconut and serve.
Cream cheese with butter. Gradually blend in flour and seasonings. Use cookie press to make cheese straws or roll out like pie crust and cut in thin strips. (One teaspoon of hot water may be added if dough is too stiff.) Bake at 350° for 20 minutes. Sprinkle with salt while still in pan. Cool. Store in airtight container.
Mix all ingredients at one time; beat 12 minutes. Place in a tube pan and bake at 350° for 1 hour.
Preheat oven to 400°. Slice unpeeled potatoes about 1/4 inch thick or in wedges. Place in single layer on a nonstick cookie sheet for 30 to 40 minutes. Adjust length of baking time according to shape of potato cut and thickness of slices. Salt to taste.
Place apples in an 8-inch square greased and floured pan. Blend ingredients until crumbly. Spread over apples. Bake at 375° for 30 to 35 minutes or until apples are tender.
Combine first three ingredients in double boiler; cook on low until chocolate and marshmallows melt. Remove from heat and cool. Combine margarine and coconut over medium heat until coconut is light brown. Remove from heat and add graham cracker crumbs. Press 3/4 crumb mixture into 13 x 9 x 2-inch pan. Cut ice cream into 1/2-inch slices and use half on crumb mixture. Pour half chocolate mixture over ice cream and repeat layers. Combine remaining crumbs and nuts; sprinkle on top. Freeze until firm.
Break eggs in a mixing bowl. Beat until light and frothy. Add sugar and melted butter. Beat well. Stir in mashed banana and flavoring. In another bowl, measure in remaining ingredients. Stir until well mixed. Pour over batter. Stir just to combine. Spoon into greased loaf pan, 9 x 5 x 3-inch. Bake for 1 hour in a 350° oven until toothpick inserted in center comes out clean. Let stand for 10 minutes. Remove from pan. Cool and wrap.
Mix ingredients in large bowl; microwave for 3 minutes. Repeat this 2 more times. Stir about 4 to 5 minutes. Drop on foil by spoon fulls. If hardens before you finish dropping add tablespoon of water and they will soften enough to let you finish dropping.
Mix all together and fill inside of French loaf. Fill with mixture. Bake at 350° for 30 minutes. Serve with corn chips.
After chicken is deboned, put on top of Doritos in 9 x 13-inch pan. Then mix onion, soup, broth and pepper in bowl. Pour over meat and Doritos. Sprinkle grated cheese over all. Bake at 350° for 15 to 20 minutes. Serve with salad.
Preheat oven to 350°. Beat eggs with beater in top of a double boiler. Blend in brown sugar and butter. Place over boiling water, stirring constantly until hot, about 5 minutes. Remove from heat. Mix together flour and baking powder. Add all at once to other mixture. Blend well. Stir in nuts and vanilla. Pour into a greased and floured 13 x 9-inch pan.
Cook white sugar, water and Karo until threads spins (230° soft ball). Add raw peanuts and stir continuously after peanuts are added. Cook until it turns a brownish gold. Take from fire (300° hard crack).
Saute onion, garlic, green pepper, oregano, chili powder and beef together. Drain fat, if any. Then add 7 to 8 cups water, depending on desired thickness. Add remaining ingredients, except cheese. Bring mixture to a boil and simmer for 1 hour. Can top with Cheddar cheese, grated. Serve with cornbread.
Boil onion in water until tender. Add other ingredients and cook down. Serve on hamburger buns.
Mix together all ingredients, except nuts. Sprinkle nuts on top before baking. Bake at 350° for 15 minutes at the most.
Blend 2 packages of room temperature strawberries until smooth. Combine strawberries, grape juice and remaining strawberries (undrained) in punch bowl. Add carbonated water or ginger ale slowly. Makes 24 (4 ounce) servings.
Cook, debone and cube chicken. Saute onion and celery in 2 tablespoons of oil. Add soups, broth, chicken and rice. Put in a 9 x 13-inch baking dish. Top with bread crumbs, cheese and ripe olives.
In a bowl, combine dry ingredients. Add eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple and nuts. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 50 to 60 minutes. Cool and frost.
Put the eggs into a large bowl, add 1 cup of the sugar, and beat until stiff and creamy. Put the butter and milk into a sauce pan and heat gently until the butter has melted. Meanwhile, arrange the apple slices in a shallow ovenproof dish 12 inches diameter, buttered.
Preheat oven to 350°. Combine seafood with veggies. Stir in mayonnaise and seasonings. Pour mixture into greased casserole. Sprinkle with bread crumbs and cheese. Bake for 30 minutes.
Saute onion, celery and bell pepper in margarine. Add all spices. Add shrimp and saute until done. Add mushroom soup and water chestnuts. Serve over rice.
Mix first 4 ingredients together and chill. When ready to serve, add chilled ginger ale. Serve over a big chunk of ice. Serves 50.
Mix butter, sugar and eggs. Add remaining ingredients. Pour into chilled, unbaked pie shell. Bake at 325° until brown, for about 50 minutes. Use 3 eggs, more nuts, raisins and coconut for a larger pie.
Slice margarine in baking dish. Sprinkle in rice. Arrange chicken on top of rice. Mix soup and milk. Pour over chicken. Cover with foil and bake at 350° for about 1 hour and 45 minutes.
In a 9 x 13-inch baking pan, melt margarine. Stir in crumbs. Pat mixture firmly into pan.
Crush crackers and stir in melted butter. Put mixture in bottom of pan. Save some of the mixture to sprinkle on top. Cook pineapple and sugar. Add egg yolks and cook until thick. Remove off heat and add 1 small box lemon jello in the mixture and stir well. Let cool. Beat the egg whites until stiff with 1/2 cup sugar. Fold into cooked mixture. Then pour over Ritz cracker crumbs. Top with Cool Whip and sprinkle rest of cracker crumbs on top. Let cool before serving.
Mash cranberry sauce, add lemon juice and blend. Pour into 1 quart refrigerator tray or loaf pan. Soften cream cheese, add sugar and mayonnaise and mix well. Add nuts, fold in Cool Whip. Spoon cheese mixture over cranberry mixture. Freeze until firm.
Mix beans, onion and green pepper together. Combine the other ingredients and boil. Pour over vegetables. Chill. Recipe can be halved.
Place apples in buttered pan. Sprinkle with cinnamon, salt and water. Mix flour, sugar and butter. Sprinkle over apples. Bake at 350° for 40 minutes.
Brown beef and onions. Drain grease. Add remaining ingredients in skillet with beef and onions. Simmer for 30 minutes. Serve on buns or bread. Serves 6 to 8.
Mix all ingredients; pour into tube pan and bake at 350° for 45 to 60 minutes or until straw comes out clean.
Mix all ingredients (except cheese, lettuce and sour cream). Bring to a boil in saucepan. When bubbly, transfer to a casserole dish and top with shredded cheese. Bake at 350° for approximately 10 minutes. Serve in tortillas (see package for heating instructions) and add lettuce. Fold tortillas, sprinkle with shredded cheese, then melt it. Add sour cream.
Dice pork chops and saute in shortening. Drain fat. Set meat aside. Grease 1 1/2-quart casserole dish.
Cream sugar and butter, add eggs, 1 at a time. Add flour and flavoring. Don't overbeat. Put in greased tube pan. Bake 1 hour at 350°.
Pound chicken breast with mallet until evenly flat. Place cheese and ham on the flattened chicken and roll chicken. Melt butter in saute pan. Lightly dust chicken in flour. Saute chicken, seam-side down, four minutes on each side until brown. Drain butter. Remove chicken. Deglaze pan with wine. Reduce wine by half. Add the chicken breasts back to pan, heavy cream and soy sauce. Sprinkle with Romano. Garnish with parsley. Serve with mashed potatoes, fettuccine Alfredo or baked potatoes.
Combine biscuit mix and Sourdough Starter, stirring until biscuit mix is moistened. Turn dough out onto a lightly floured surface and knead lightly 3 to 4 times.
Sprinkle 1/4 cup crumbs on bottom of a 9-inch spring-form pan coated with vegetable cooking spray. Position knife blade in food procesor bowl. Add cream cheese and next five ingredients. Process until smooth. Add egg substitute and process just until blended. Pour mixture into pan. Bake at 300° for 45 to 50 minutes or until center is almost set. Sprinkle with 1/4 cup remaining crumbs. Cool completely.
Place all ingredients in saucepan and simmer for 1/2 hour. Pour on any of your favorite pasta dishes.
In saucepan, combine all ingredients and cook until simmering and butter is melted. Stir well. Baste on chicken on grill after it is almost done. Butter in sauce will cause it to burn if left on grill too long. Yields 1/2 gallon sauce.
In a large skillet, fry hamburg. When done, remove from pan and drain any fat with paper towel. Simmer onion, bell pepper and margarine until tender. Add cooked hamburg, tomato soup, beans, vinegar, pepper and chili powder; stir well. Cover and simmer on low heat for 30 minutes. Serve over cooked rice. Yields 6 to 8 servings.
Preheat the oven to 350°. In a 3-quart rectangular baking dish, layer 1/2 of the bread cubes, raisins, coconut and pecans. Repeat the layers; set aside. In a large bowl, stir together the beaten eggs, granulated sugar, half and half or light cream, vanilla, cinnamon and nutmeg. Pour the milk mixture evenly over the ingredients in the baking dish. Dot with the butter or margarine. Bake the pudding in the 350° oven for 1 to 1 1/4 hours, or until a knife inserted near the center comes out clean. Serve warm.
Combine dry ingredients in large mixing bowl. Add remaining ingredients except boiling water; beat at medium speed for 2 minutes. Stir in boiling water. Pour in 9 x 13-inch cake pan that has been greased and lightly floured. Bake in 350° oven for 30 to 40 minutes or until toothpick inserted in center comes out clean. Top with Super Fudge Sauce (recipe following).
Work all ingredients together by hand and form in small balls (1 1/2-inches in diameter). Bake at 350° for 12 minutes.
Melt butter; add brown sugar and crushed pretzels. Pour into a 9 x 13-inch pan. Bake at 300° for 12 to 13 minutes. Remove from oven. Put in freezer until completely cooled.
Boil sweet potatoes in jackets until firm. Peel and cut into slices. Put one layer of potatoes into buttered casserole and cover with 1/2 of brown sugar and dot with 1/2 of butter. Repeat. Pour bourbon over all and bake about 30 to 45 minutes at 350° until brown and bubbly.
Mix all ingredients well and roll in ground nuts. Refrigerate 1 hour or 2. Very good on crackers.
Melt butter, turn flame off. Add flour to butter and stir. Add cold milk and stir in. Turn flame on low and cook until thick, medium to medium-low heat.
Sprinkle turnip with salt; set aside for 30 minutes. Melt 3 tablespoons butter. Saute butter and bread crumbs; set aside. Squeeze water from turnip. Combine with carrots. Melt 4 tablespoons butter and add turnip, carrots and sugar. Turn heat low, cover and cook for 10 minutes. Uncover and stir in dill, salt and pepper to taste. Put in covered casserole. Pour on cream. Top with crumbs. Bake 30 minutes at 350°.
Preheat oven to 325° for 15 minutes. Set the ham on a rack in a roasting pan. Roast uncovered for 45 minutes to an hour. Meanwhile, mix honey with the mustard. Fifteen minutes before the ham is due to come out of the oven, brush the glaze over the ham and continue to bake until done. Remove the ham from the oven and let it rest for 15 minutes before carving. Season each slice with ground pepper.
Combine this in a large bowl. Mix lightly with hands. Place in a bread pan and bake at 350° for 1 1/2 to 2 hours.