HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook potatoes until tender. Slice 1/2-inch thick. Put in layers. Dot each layer with half the butter. Melt the rest of the butter with orange juice and brown sugar. Blend well and pour over sweet potatoes. Simmer, basting often, for about 15 minutes or bake at 400° for 15 minutes Sprinkle with cinnamon and/or nutmeg to taste (optional).
Blend butter, cream cheese and mayonnaise; add onion and shrimp. Serve on Ritz crackers or assorted crackers.
Cream shortening and sugars. Mix in eggs and vanilla. Sift flour, salt and soda. Fold into creamed mixture. Stir in oats and nuts. Roll into small balls and place on a greased cookie sheet. Flatten with a fork. Bake at 350° for 10 to 12 minutes or make refrigerator cookies by forming dough into 1 1/2 inches in diameter. Chill before baking or divide dough into 4 parts. Make oblong rolls or put in deep freeze and bake next day or later. Dough will keep for a long period of time in deep freeze. Bake next morning or any time about 350° for 10 to 15 minutes.
Cook oleo and onions until onion is tender. Add broccoli, soup and water. Cook about 10 minutes on low heat. Add Cheez Whiz and rice. Mix well. Pour into a baking dish and bake at 350° for 30 minutes.
Cook chicken and chop in small pieces. Cook spaghetti in chicken broth. Saute onions and peppers in butter or oleo and add Ro-Tel tomatoes and Worcestershire sauce; add cheese, peas and mushrooms. Mix chicken and pasta. Salt and pepper as desired. Bake for 30 minutes at 400°. Put in 13 x 9-inch pan. Can be stored in freezer for a long period of time if tightly covered.
Place ham on rack in shallow roasting pan. Roast at 325° until meat thermometer registers 130°, about 1 1/2 hours.
Brown coconut in skillet and set aside. Combine butter, sugar and cinnamon in skillet. Cook until sugar dissolves. Stir in rum and bring to a boil. Add bananas. Cook for 5 minutes on medium temperature. Spoon on top of ice cream. Sprinkle with coconut.
Drain pineapple well. Beat oleo and sugars until light and fluffy. Beat in eggs. Beat in pineapple, carrots, dates and vanilla. Combine flour, soda, cinnamon, ginger and salt. Gradually beat in flour mixture until well blended. Pour batter into greased and floured 13 x 9-inch pan. Bake in 350° oven for 50 to 60 minutes until cake tester comes clean. Cool completely. Sprinkle with powdered sugar. Serves 20.
Cook beef and onions in a heavy skillet; drain. Add potatoes, soup, sour cream and cheese and mix well. Spread in a 13 x 9-inch prepared baking dish. Bake 30 to 40 minutes at 350°. Top with canned onions and bake 15 minutes more.
Cream together shortening and sugar. Add 1 at a time and beat well the 2 eggs. Add bananas, nuts, flour, soda and salt. Bake in a loaf pan at 350° for 50 to 60 minutes. Pan needs to be well oiled. Double the ingredients for 2 loaves.
Beat cream cheese, whipping cream and garlic at medium speed of an electric mixer until smooth. Stir in crabmeat and next 2 ingredients. Trim crusts from bread slices. Roll each slice to 1/8-inch thickness with a rolling pin. Place 1 tablespoon crabmeat filling diagonally across each slice; fold opposite corners of bread to overlap in center. Secure with wooden picks, if necessary. Place sandwiches on ungreased baking sheets. Brush tops with melted butter. Bake at 325° for 25 to 30 minutes or until lightly browned. Garnish with parsley, if desired. Serve immediately.
Mix all together and put half in pan (9 x 13-inch) or 2-quart mold. Let set, then spread 1 small package of sour cream over. Pour rest of jello mixture on top and set.
Mix lemonade concentrate and sugar and let stand. Put remaining ingredients into a large mixing bowl and beat until mixed well, about 3 minutes. Pour into well-greased and floured pan and bake at 350° for 1 hour. Remove from oven and immediately spoon lemonade mixture evenly over entire cake (in pan). Let stand 1 hour before serving.
Brown onions in drippings. Take out and add meat. After browning, add flour, salt, pepper, marjoram and thyme.
Put ground beef into saucepan and cover with water. Cook until the ground beef is done; drain. Add all ingredients to ground beef; stir well and cook slow until thick.
Slowly blend flour (with fork or pastry blender) into eggs. Add flour until mixture (pea size) crumbles. Add crumbles slowly to boiling broth, stirring constantly, until all crumbles are added. Boil 10 to 15 minutes or until tender, stirring often. Season to taste.
Sprinkle the catfish with salt. Sprinkle with cayenne pepper lightly. Mix half and half yellow cornmeal and flour in gallon storage bag. Put in catfish pieces and shake to cover well. Use 6-quart cooker with it half full of peanut oil. Let get very hot. Slowly lower the heat. Fry the nuggets until golden brown.
I use packaged pie crust. Cut flank steak and pork into small pieces. Grate potatoes, carrots and onion. Put all in 1 large bowl. Salt and pepper to taste. Roll out dough larger than pie shape. Place ingredients on dough (enough for 1/2 pie). Place pat of butter on top and close up dough. Put 3 slits in top of dough. Bake at 425° for 55 minutes. At the end of this time, put 1 tablespoon of water in the slits in each pie. Bake 5 minutes longer.
Cover with milk. Cover with pie crust and bake at 350° for 1 hour.
Beat egg yolks until light yellow. Add oleo and beat. Dissolve yeast in a little warm water. Add and beat again. Add sour cream. Sift together salt, baking powder and flour. Mix well and refrigerate overnight.
Slice cucumbers and onion. Put salt over them and soak for 2 hours. Drain cucumbers and onion after soaking. Mix all other ingredients and heat and pour over cucumbers and onion. Freeze.
Mix pecans and coconut. Spread on the bottom of a 9 x 13-inch pan. Mix cake as directed on box. Spread cake mix on top of the pecans and coconut. Melt butter, cream cheese and confectioners sugar. Mix well. Pour on top of cake batter. Bake according to directions on box of cake mix.
Crush Oreos and mix with margarine. Press in bottom of large spring-form pan or 13 x 9-inch pan. Beat cream cheese, flour, 1 1/4 cups sugar, eggs and egg yolks until smooth. Pour over crust. (If desired, you can layer with cookies, filling, cookies and filling for layered effect.) Bake at 425° for 15 minutes. Reduce heat to 225° and bake 50 minutes. Test with toothpick (done when toothpick comes out clean).
Preheat oven to 350°. Grease a 10-inch Bundt pan and dust with cocoa. Place all ingredients, except chips, in a large bowl and beat 3 minutes. Add chips; mix by hand. Pour in pan and bake 60 minutes. Cool 10 minutes before removing to serving dish. Use Amaretto Glaze for topping.
Brown steak and onions. Arrange in layers in 2-quart casserole the meat, onions, rice, tomatoes and mushrooms. Season each layer. Rinse skillet with 1 cup water. Pour over all. Bake at 350° for 1 1/2 hours.
Cream butter and sugar. Add eggs. Stir in bananas. Mix in remaining ingredients. Spoon butter into a 7 x 3 x 2-inch loaf pan. Bake at 350° for 35 to 45 minutes.
Preheat oven to 350°. Mix ingredients and pour into a greased and floured 9 x 13 x 2-inch baking dish. Cook until it springs back when touched in center.
Melt sweet and bitter chocolate in double boiler over hot water (remove from fire). Pour half in wax paper lined 9-inch square dish. Pour marshmallows, morsels and nuts over chocolate. Pour remaining melted chocolate over all. Spread gently to cover marshmallows. When set, cut with warm knife. Refrigerate. Remove pieces when cold. Wrap individually in plastic wrap.
Combine crab, onions, parsley and lemon juice with enough mayonnaise to hold mixture together. Salt and pepper to taste. Let stand several hours in refrigerator before serving. Dip is very good served on your favorite snack crackers.
Soften peanut butter and margarine at room temperature. Mix with powdered sugar. Knead into balls, making them the size of a walnut. Refrigerate for 1 hour. Melt chocolate and paraffin. Put balls on toothpicks and dip into chocolate, covering completely. Place on waxed paper until chocolate sets up. Store in covered container.
Make in a 9 x 9-inch pan. Bake for 20 to 25 minutes at 350°.
Mix dressings and seasonings together. Add chicken breasts. Cover; refrigerate 20 minutes (longer is okay). Place on grill or broiler pan for 10 to 12 minutes on each side.
Combine dry ingredients; add oil and eggs and beat well. Add buttermilk and vanilla; mix well. Stir in figs and pecans. batter will be a little thin.
Let cream cheese get soft. Bake cake according to package directions. Bake in 13 x 9-inch long baking pan. Punch holes in the top of cake. Pour pineapple over top of cake while hot. Let cake get cold.
Combine cake mix and pudding; beat well. Add water and cooking oil; beat well. Add eggs one at a time-beat well after each. Bake in a greased and floured tube pan for 45 minutes to 1 hour at 350° or until toothpick comes out clean.
Mix first 5 ingredients dry, then cut in shortening then sour milk. Knead well and shape into a circle and cut cross in top.
In a bowl, combine mayonnaise, onion, parmesan cheese and garlic salt; stir in swiss chess. Spoon into a 1-qt baking dish. Bake, uncovered, at 325° for 40 minutes. Sprinkle with parsley if desired. Serve with crackers. Yield: 2 cups.
Mix vanilla pudding with the milk with a spoon or wire whisk. Blend in the Cool Whip. Line a 9 x 13-inch glass baking dish with graham crackers, bottoms and sides. Put half of the filling on top of the crackers, another layer of crackers, remaining pudding and layer of crackers. Spread fudge chocolate icing on top and refrigerate. Take from refrigerator 10 minutes before serving.
Mix mayonnaise, soup, lemon juice, curry powder and salt. Toss broccoli and chicken together with ingredients. Put in 9 x 13-inch pan; cover with bread crumbs and cheese. Bake at 350° for 45 minutes.
In electric skillet, brown pork chops on both sides on medium heat. Place 1 slice onion and 1 slice pepper on each pork chop (more if desired). Blend tomato soup and 1/2 can water and pour over pork chops. Add salt and pepper to taste. Simmer for 1 hour. (May add a little more water while simmering.) Makes 5 to 6 servings.
Cream together cream cheese and 1 egg. Then add 2 more eggs, 2/3 cup sugar and 1/4 teaspoon vanilla. Pour in greased 9-inch pie pan. Bake 25 minutes at 350°. Cool 1/2 hour.
Mix. Spread into 9 x 13-inch pan or large glass dish. Use fingers to pat down. Bake 20 minutes and cool. (Can be done in microwave, about 10 minutes.)
Mix all ingredients; dissolve soda in buttermilk. Bake at 350°. Use either caramel or white icing. Cake is better if made days before serving.
In a 2-quart saucepan, melt butter and unsweetened chocolate squares over low heat. Transfer chocolate mixture to a large mixer bowl. Add sugar; mix well. Add eggs, one at a time, beating just until blended. In a mixing bowl, stir together flour and baking powder. Add to chocolate mixture along with the vanilla; mix well. Pour batter into a greased and floured 13 x 9 x 2-inch baking pan. Sprinkle with the chopped walnuts and chocolate pieces. Bake in a 325° oven for 45 minutes or until done. Cool. Cut into bars. Makes 32 bars.
Mix all ingredients and fill pie. Bake at 450° for 10 minutes. Then turn down oven to 350° and bake for 40 minutes or until brown. (This is a 2 crust pie.)
Combine all the ingredients and let soak overnight. Cook in a dehydrator for 10 to 12 hours, or a convection (air) machine for 2 to 3 hours at 200°.
Cook cake mix by directions on box in a 9 x 13 inch pan. Let cake cool slightly. Using a fork, poke holes in cake all the way to bottom of pan. Make holes over the whole cake. Mix milk and caramel topping together. Pour over cake and let soak thoroughly Let cake cool and frost with whipped topping. Crumble Butterfinger while still in wrapper. Sprinkle over top of frosted cake.
Heat oil in Dutch oven and brown chicken on all sides. Mix together soy sauce, brown sugar, water, catsup, sherry, Tabasco sauce, garlic and green onion. Pour mixture over chicken. Cover, simmer 35 to 45 minutes. Remove chicken to platter. Thicken pan juices with the cornstarch mixture. Cook, stirring constantly, until thickened. Spoon some sauce over chicken, sprinkle with sesame seed. Serve chicken with remaining sauce. Makes 4 servings.
Mix together pineapple, marshmallows and nuts and fold in Cool Whip. Mix well. Sprinkle package of pudding mix over mixture and very rapidly mix together. Place into container and refrigerate.
Brown beef with onion; drain excess fat. Stir in flour, salt, garlic salt, cream cheese, milk and egg. Cook, stirring until smooth and thick. Add broccoli. Unroll 1 package crescent rolls on floured surface. Place pieces together and seal seams. Roll to fit a 9 x 13-inch pan or baking dish. Or use two triangles together, making 1 square piece and have individual sandwiches. Spread mixture over crust. Top with sliced Monterey Jack cheese and roll second package of crescent rolls to fit. Or, if making individual sandwiches, roll up the square making 1 bundle. Seal edges, cut vents and bake at 350° until golden brown. Let stand 10 minutes before serving.
Preheat oven to 300°. Roll gingersnaps into fine crumbs; mix well with softened butter. Line an ungreased 9-inch pie pan with the mixture, pressing crumbs against the bottom and sides. Bake in preheated oven for 10 minutes. Remove and cool.
Heat oil in skillet. Stir in flour and cook a few minutes, stirring constantly. Stir in chili powder. Then add other ingredients. Simmer 15 minutes.
Preheat oven to 350°. Whisk eggs in large mixing bowl. Add oil, honey and yogurt; mix well. Add flour and stir thoroughly. Add baking soda, salt and cinnamon; mix well. Add grated carrot; mix well. Scrape batter into a bread, cake or Bundt pan. Bake about 45 minutes.
Grind cukes and onions. Salt and let set overnight. Heat, but do not boil, until clear. Seal in jars.
Scrape carrots and boil in salted water until just tender (don't overcook). Cool and slice. Alternate carrots, pepper rings and onion rings in layers in a dish. Beat remaining ingredients well until completely blended. Pour over vegetables and refrigerate. This is better after being refrigerated for several hours.
Saute chopped bacon and onion together over slow fire in stock-pot until bacon is crisp and onion is transparent. Add cup of hot water and let stand. Boil potatoes and carrots in remaining hot water. When partially done, add bacon mixture. Add tomatoes and clams, with liquid, to pot; break bay leaves and add with salt and pepper to taste. Cook slowly, stirring frequently, an hour or more, adding water if needed. Makes about six servings.
Combine flour, sugar, cocoa, vanilla, milk, water and egg yolks. Cook until thickened, stirring constantly. When thickened, pour into pie crust. Beat egg whites for meringue. Brown meringue in a hot oven.
Grease well 10-inch pie pan. Spread cranberries on bottom of pie pan. Sprinkle 1/2 cup sugar and nuts. Beat eggs well; add 1 cup sugar gradually and beat until thoroughly mixed. Add flour, butter, vanilla and melted shortening to egg/sugar mixture. Beat well. Pour batter over cranberries. Bake at 325° for 60 minutes, or until crust is golden brown. Cut like pie. Serve either warm or cold with scoops of vanilla ice cream.
Mix all ingredients together. Place in a large casserole. Put 6 pieces of chicken on top and then add onion soup mixture over all. Bake in 350° oven for 2 hours. You can shorten time by baking in microwave for 10 to 15 minutes first.
Combine ingredients and mix together, except muffins. Spread on muffins. Broil until spread bubbles. Serves 4.
In large skillet, saute onions, celery, green peppers, and garlic in olive oil. Add tomatoes, tomato paste and seasoning. Cover and simmer for 20 minutes. Brown meat in oil in a Dutch oven. Add mixture to meat. Simmer in oven at 350° for 2 to 3 hours. Turn meat often. Cook spaghetti and place around roast. Serve with sauce from meat pan.
Put all ingredients, plus 3/4 cup of water, in a blender; mix well.
Boil vinegar, oil, water, sugar, salt and pepper. Let cool. Drain all vegetables. Combine. Pour boiled mixture over vegetables.
Roll out; cut shapes with cookie cutter. Decorate. Bake in 400° oven for 8 to 10 minutes. Makes 1/2 to 1 dozen cookies.
Blend 1/3 sugar with peanut butter. Alternately add remaining sugar and milk. Add vanilla. Makes enough for two 9-inch round layers.
Melt chocolate in boiling water; cool. Cream margarine and sugar until fluffy. Add yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Stir together flour, baking soda and salt. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Bake at 350° for 30 to 40 minutes. Frost with Coconut Pecan Frosting.
Mix 1/2 box sugar and all other ingredients together. Shape into balls and roll in remaining half of powdered sugar. Makes 50 balls.
In a 1	1/2 quart dish, stir together sugar and corn syrup. Cook on High for 4 to 5 minutes and stir.	Add vanilla and butter; microwave	1 to 2 minutes on High. Add soda; stir quickly until light and foamy. Pour into buttered baking sheet and cool. Break into serving pieces.
Combine first 3 ingredients in small saucepan; boil and cook 10 minutes. Drain and squeeze excess liquid. Combine spinach mixture and remaining ingredients. Stir, then cover and chill for 2 hours. Shape mixture into balls. Place 1 1/2-inches apart on lightly greased baking sheets. Chill for 30 minutes before baking. Bake at 350° for 10 minutes. Serve warm. Makes 4 dozen.
Heat Jell-O and pineapple until Jell-O is dissolved. Cool. Add buttermilk and Cool Whip. Add nuts or coconut, as desired. Pour into Jell-O mold or oblong dish.
Preheat oven to 350°. Lightly butter a 9 x 13-inch pan. In a small bowl, stir together 2 tablespoons flour and sugar. Set aside. In heavy saucepan over medium heat, bring cranberry sauce to a boil, stirring often. Stir in flour and sugar mixture. Reduce heat to low and simmer, stirring frequently, 5 minutes or until slightly thickened. Remove from heat and stir in lemon juice and orange peel. Place in freezer to cool slightly. In a large bowl, stir together 1 1/2 cups flour, oats, brown sugar, walnuts, soda, cinnamon and salt. Using wooden spoon, stir in butter until mixture is well combined and crumbly. Using fingers, press half of dough firmly and evenly over bottom of prepared pan. Spread cranberry mixture evenly over dough. Sprinkle remaining dough evenly over filling. Bake at 350° for 30 to 35 minutes until light brown. Cool completely in pan on wire rack. With sharp knife, cut into 24 bars. Store in airtight container.
Beat eggs and sugar until fluffy. Add flour, salt, vanilla and cocktail with syrup. Spread in greased cookie sheet pan. Sprinkle with coconut and nuts. Bake at 350° for 20 to 25 minutes. While hot, drizzle with glaze and cool.
Beat eggs. Add rest of ingredients. Put in greased 9 x 13-inch glass dish. Bake at 350° for 30 to 35 minutes.
Combine in crock-pot and melt. Serve hot with tortilla chips, party crackers, bread and/or mixed raw vegetables.
Dissolve yeast in warm water. Combine milk and cold water and heat. Pour hot liquid over butter, sugar and salt. Stir until butter melts. Cool to lukewarm. Stir in 2 cups flour, dissolved yeast and oats. Stir in enough flour to make a soft dough. Turn out on lightly floured surface. Knead about 8 to 10 minutes until smooth and elastic. Shape to form ball. Place in greased bowl, turning to coat surface of dough. Cover and let rise in warm place about 1 hour until doubled in size.
Put rice in bottom of baking pan. Add chicken, then pour premixed soups and water over chicken and rice. Sprinkle with salt and pepper. Bake 2 to 2 1/2 hours at 350°. Leave uncovered 1 1/2 hours. Cover with aluminum foil for last hour.
Mix; chill until thickened (not set). Spoon on cheese layer and chill.
Mix all ingredients together. Cook over medium heat until all the mixture sticks together. Roll into a ball and let cool. Keep in plastic bags when not in use.
Gently rinse berries, drain. Divide berries evenly among 4 (6-ounce) ovenproof custard cups, set aside. Combine sugar and cornstarch in small saucepan, stir well. Add egg, stir well. Gradually add milk, stirring well. Cook over low heat 12 minutes or until thickened, stirring constantly. Remove from heat, let cool 5 minutes. Add sour cream and vanilla; stir well. Spoon custard mixture evenly over raspberries. Place custard cups on a baking sheet. Sprinkle each with 1 teaspoon brown sugar. Boil 4 to 5 inches from heat for 2 minutes or until sugar melts. Serve warm. Approximately 122 calories per serving.
Cook boxes of Rice-A-Roni according to directions on box. Mix together the remaining ingredients and put in a 9 x 13-inch glass baking dish. Bake, covered, with foil for 45 minutes at 325°.
Mix butter, sugar and milk and boil for 1 minute. Stir in peanut butter, cocoa and vanilla. Quickly add oats and stir until mixed well. Quickly drop by teaspoon on wax paper and allow to cool. Work quickly or ingredients will harden in the pan.
Combine flour, corn meal, baking powder, salt, crushed red pepper and chopped onions. Then add egg and milk and stir just enough to thoroughly moisten dry ingredients. Drop by teaspoon into hot deep fat (360°) and fry 2 to 4 minutes until golden brown. Drain on a paper towel. Yields 2 dozen.
Stir all ingredients together. Form into balls. Bake on sprayed cookie sheet at 350° for 35 to 40 minutes. May use to make patties or loaf.
Layer lettuce, green onions, bell pepper and peas. Sprinkle bacon bits on top of these ingredients. Mix sugar with mayonnaise and spread on top of bacon bits. Sprinkle cheese over bacon bits. Better if made the night before and mayonnaise is allowed to seep through lettuce mixture.
Place in greased 9 x 13-inch pan in order given. Mix soup and water. Pour over. Bake at 325° for 2 hours.
Mix and pour into pie crusts. Bake at 375° for one hour and fifteen minutes. Serves 12 to 16.
Place cooked broccoli in greased 11 x 7 x 2-inch dish. In a large bowl, combine eggs and cottage cheese; mix well. Add remaining ingredients except bread crumbs and butter. Mix well and pour over broccoli. Melt butter; add bread crumbs. Stir to coat. Pour over top. Bake at 325° for 45 minutes. Cool 5 minutes before serving. Serves 6 to 8.
Have cream cheese at room temperature. Mix cream cheese and pineapple. Add a few drops of cherry juice to sweeten dip. Serve with potato chips or snack crackers.
Mix all ingredients until smooth. Add 2 cans of shrimp. Whip until shrimp are broken up. Chill. When ready to serve, sprinkle top with paprika for a dash of color.
Melt margarine and mix with bread crumbs. Layer in casserole dish small amount of bread crumbs, chicken, cream of chicken soup, bread crumbs, chicken, cream of mushroom soup mixed with 1 cup chicken broth and bread crumbs on top. Bake at 350° for 30 minutes.
Melt butter; add onions and cook until tender. Add meat, cook until done. Stir in flour; add mushrooms and salt. Cook for 5 minutes. Add soup, cook for 10 minutes on low. Add buttermilk and cook until hot. Serve over noodles or rice.
Combine flour, baking powder, sugar and salt. Whip ingredients together. Add vegetable oil, eggs, milk and almond, then fold in poppy seed. Bake for 30 minutes. Makes 24 muffins.
Bring cup of juice to a boil and add to jello. Then add cold water, blueberries, and pineapple. Congeal. Top with following topping.
Pour in 2 loaf pans or 1 Bundt pan (well-greased and floured). Cook at 350° for 40 to 50 minutes.
Cook broccoli. Add salt. Cook until tender. Pour in baking dish. Add 1 cup cheese. Mix well. Roll Ritz crackers into crumbs. Put on top. Melt butter and pour over top. Bake 30 minutes at 350°.
Soak oats in boiling water for 15 minutes. Cream oil and sugars in a large bowl. Beat in egg whites and oats mixture. Stir in remaining ingredients. Bake at 350° for 20 minutes. Makes 14 large muffins.
Cream the sugar, oil and eggs. Add flour, baking powder, soda, salt and cinnamon, then nuts and raisins with a little flour mixed with them. Bake at 300° in tube pan for 1 hour or until done (grease and flour pan).
Put salt, pepper and oil in boiling water. Add cabbage. Cook about 20 minutes.