HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and cube potatoes. Put in oven-safe bowl. Fry bacon. Remove bacon and save. Fry onions in bacon fat until tender, not browned. Mix sugar and mustard; add to onions. Add beaten egg to vinegar and cook until thickened, stirring constantly. Pour over potatoes. Add salt and pepper to taste. Add bacon and egg slices. Mix lightly. Heat at 250° for 30 minutes. When ready, top with parsley.
Mix all ingredients in a large mixing bowl (except shrimp). Add shrimp. Make sure all shrimp are covered by the mixture. Cover the bowl and place in refrigerator overnight. Serve with cole slaw or potato salad. Great for picnics or cookouts.
Mix in order. Bake at 350° for 10 to 12 minutes. Don't overbake. Makes 20 dozen.
Mix all ingredients. Bake at 350° for 45 minutes. If potatoes are frozen, it may take a bit longer.
Mix first 3 ingredients. Add remaining ingredients. Pour 1/2 of mixture in dish and let set. Then spread 1/2 pint of sour cream on top. Pour rest of jello mixture on top and let set.
Combine sesame oil and five spice powder in a skillet or wok and heat to medium high heat and brown and remove from pan. Meanwhile, combine soy sauce, cornstarch, beef broth and red pepper flakes and set aside. Heat vegetable oil in skillet or wok and brown ginger, garlic and onion. Add bean sprouts and snow peas and cook for several minutes. Add beef broth mixture and beef and heat until mixture starts to thicken. Serve with rice or noodles. We made this with rice noodles that we cooked in the wok after the beef.
Whip cream until stiff. Drop in whole egg and mix well. Add sugar, a small amount at a time. Add salt and vanilla. Sift flour and baking powder together. Add by hand to first mixture, a little at a time, stirring vigorously after each addition is made. Add the cup of black walnuts.
Combine all ingredients in a large bowl. Mix with electric mixer until smooth. Preheat waffle iron, sprayed with PAM. Cook until golden brown.
Mix pudding as directed. Add Cool Whip. Layer pan with pudding, then cookies, then cut up bananas. Top with cookie crumbs. Refrigerate.
Cream sugar, shortening and eggs until light and fluffy. Spoon in flour, baking soda and salt. Stir in bananas, lemon juice and pecans. Pour into greased loaf pan. Bake at 350° 55 to 60 minutes.
Put in graham cracker crust. Put in a bowl the crushed pineapple. Do not drain the pineapple. Add the instant pudding, then fold in Cool Whip.
Mix all ingredients, but onion, garlic and broth. Then add onion, garlic and broth. Mix well. Turn onto greased loaf pan and bake at 400° for 45 minutes.
Drain hominy and add all ingredients. Chill well. Serve on lettuce; garnish with tomato wedges. Add more mayonnaise, if desired.
Wash chicken pieces and dry with paper towels. Blend together remaining ingredients. Dip chicken pieces into coating mixture, covering all areas. Arrange chicken pieces in shallow baking pan (13 x 9-inches). Start baking at 400° for about 20 minutes. Lower heat to 350° until done (about 40 minutes more).
Soften active dry yeast in warm water. Combine potatoes, shortening, sugar, salt and hot milk. Cool to lukewarm. Add softened yeast and egg. Stir in 2 cups of the flour; beat well. Stir in remaining flour (or enough to make a soft dough). Knead on lightly floured surface until smooth and elastic (6 to 8 minutes). Cover; let double (1 hour) in a warm place. Punch down. Shape in a ball, cover and let rise 10 minutes. Make into rolls and place on a greased cookie sheet. Let rise 1 hour. Bake at 400° for 10 to 12 minutes.
In heavy soup kettle, bring water to a boil. Add all ingredients. Return to boil. Simmer for 30 minutes, stirring frequently to break up squash and form thick stock. This soup can be made in large quantities, great left over and freezes well.
Mix together chicken, onion, celery, Veg-All, eggs, broth and soup and pour in a dish. Then mix together the flour and the milk and melted oleo. Pour over first mixture, then bake at 400° for 30 to 40 minutes. Serves 6.
Mix all ingredients together well. Pour into a 9 x 11-inch pan and freeze overnight.
Mix ingredients together. Separate crescent rolls and spread mushroom mixture on each piece. Cut each crescent roll into 3 pieces. Roll up each piece to triangle point. Bake at 400° on greased cookie sheet for 15 minutes. Makes 4 dozen.
Preheat oven to 375°. Separate roll dough. Slice candy bars carefully into halves lengthwise. Brush rolls with melted butter. Place candy slice at wide end of each triangle. Roll as for jelly roll. Place on baking sheet. Brush with butter. Bake for 12 minutes or until brown. Sprinkle the confectioners sugar lightly over hot croissants. Serve hot or cold. Yields 8 servings.
Measure dry ingredients and sift together. Add to dry ingredients the diced bananas (measured), oil, vanilla, eggs, crushed pineapple with juice and nuts. Stir to blend. Do not beat. Pour into a greased 9-inch tube pan or 2 loaf pans and bake at 350° for 1 hour and 20 minutes. Cool on rack before removing from pan.
1st. Layer: Cream together margarine and sugar. Add nuts and flour (knead). Press into 9 x 13-inch baking pan. Bake 15 minutes at 375°. Let cool.
Cook any type noodles as directed. Drain. Add half of a 1/2 pint whipped cream and stir into noodles. Add pepper and Parmesan cheese, stirring as you pour in. Mix well until cheese is melted and coats noodles. Serve 2 as a meal or 4 as a side dish.
Grease pan. Preheat oven to 400°. Pour batter in pan and bake 20 to 25 minutes. Use an 8 or 9-inch baking pan.
Mix eggs and milk, then add self-rising flour to mixture until it becomes sticky and thick. Roll dough out thin and cut in strips. Leave laid out to dry. Cook noodles in choice of broth.
Heat over 450°. Mix flour, soda, sugar. Cut in margarine until mixture resembles fine crumbs. Stir in sour cream. Turn dough onto lightly flowered surface. Lightly knead. Roll dough 1/2 inch thick. Cut with floured cutter. Place on ungreased cookie sheet 10 - 12 minutes. Makes 1 1/2 dozen - 2 inch biscuits.
Prepare zucchini and carrots first. Let sit in cheesecloth and salt lightly. Squeeze and drain out excess water for at least 40 minutes.
Prepare Dream Whip as package directs, using 1 cup minus 2 tablespoons cold milk, 2 tablespoons strawberry juice, 1 teaspoon vanilla and 1/8 teaspoon almond extract. Fold in drained strawberries. Spread on the top and sides of two 8-inch white layer cake. Chill. Store in refrigerator. Serves 12.
Prepare rotini according to package directions. Preheat oven to 350°. Drain rotini and place in large bowl. Add all vegetables and stir. Add in all seasonings into pimento cashew cheese. Add this mixture to bowl of rotini and vegetables and stir in gently, but thoroughly. Pour into 13 x 9-inch baking dish. Top with soy Mozzarella. Bake for approximately 30 minutes or until vegetables are tender. Makes 10 to 12 servings.
Keep your heart free from hate, your mind free from worry. Live simply, expect little, and give much. Sing often, pray always. Fill your life with love; scatter sunshine. Forget self, think of others. Do as you would be done by. These are the tried links of contentments golden chain.
Add part of water to egg yolks and beat until lemon colored. Add baking powder, sugar, an the rest of the water. Now add flour and salt. Mix well. Add flavoring, if desired. Pour into lightly greased pan. Bake at 350 degrees for 1 hour.
Cook carrots in boiling water until tender; drain. Add carrots to food processor bowl. Add butter and rest of ingredients and process until smooth. Spoon into 2 lightly greased 1 1/2-quart baking dishes. Bake at 350° for 1 hour or until done, set and lightly brown. Makes 12 servings.
Brown hamburger and onion together and drain. Add chili seasoning, pepper, tomatoes (I use diced tomatoes), juice (I use Hunt's), beans and sugar. Bring to a boil. Add catsup and simmer for an hour. Makes approximately 4 quarts.
Mix sauce and browned hamburg. Put 1/2 of mixture in pie dish. Put cooked spaghetti on top. Spread cheese mixture on top. Cover with remainder of sauce. Bake at 375° for 35 minutes.
Preheat oven to 375°. Boil chicken until tender. Break chicken into small pieces and place in buttered 13 x 9 x 2-inch casserole dish. Add chopped bell pepper, onions, Doritos or Fritos, Ro-Tel tomatoes and cream of mushroom and chicken soups. Pour over mixture.	Top with shredded cheese and cook 30 to 40 minutes. Serve over rice.
Fill enough jars to fill cooker with ingredients. Put on lids. Place jars in cooker with water just over the lids. Bring to good boil. Remove jars and place in sun for 8 hours. Ready to use in 2 weeks.
Mix and pour into pie shell. Bake at 425° for 35 to 45 minutes.
Mix ingredients and roll into balls about the size of a marble. Makes about 20 balls. Dip in egg and bread crumbs. Chill. Toast at 350° for 10 to 12 minutes.
Heat oven to 350°. Mix all ingredients together. Place chicken in 9 x 13 baking dish. Spread mixture over chicken. Bake 25 to 30 minutes or until tender. Makes 4 servings.
Cook chicken until tender. Remove chicken from broth. Bone chicken and cut into small pieces; set aside. Reserve broth. Combine stuffing mix and butter. Reserve 1/4 cup for garnish. Combine chicken soup with 1/2 the broth. Mix mushroom soup with other half of broth. Spoon 1/2 of stuffing mix in 13 x 9-inch baking dish that has been greased. Top with 1/2 the chicken. Cover with 1/2 the chicken and chicken soup mix. Layer rest of dressing mix, chicken and mushroom soup. Sprinkle top with reserved 1/4 dressing. Bake at 350° for 30 to 45 minutes.
Combine first 6 ingredients; set aside. Cream shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add pumpkin and mix well. Add dry ingredients to creamed mixture alternately with water. Mix well. Add mincemeat and pecans. Spoon into 2 greased and floured 9 x 5 x 3 loaf pans. Bake at 300° for 1 1/2 hours. Yields 2 loaves.
Dissolve cubes in water. Add veggies and simmer until done. While cooking, in another pan melt 1 cup butter and mix flour, onion salt, Accent and garlic salt. Add 2 quarts water and cheese whip. Blend and add to other mixture. Stir and heat and serve. Serve with cornbread.
Mix sugar and cocoa. Add shortening and milk. Boil several minutes to soft ball stage. Remove from heat. Add vanilla and beat immediately until thick enough to spread.
Brown ground beef and onions in skillet, stirring until crumbly. Pour off drippings. Add Ragu sauce, mixing well and simmering. Combine cottage cheese, eggs and Mozzarella cheese in bowl, mixing until smooth. Layer noodles, sauce and cheese mixture alternately in 9 x 13-inch baking dish until all ingredients are used. Top with Parmesan cheese. Bake, covered, at 325° for 50 minutes. Uncover and bake 10 minutes longer.
Combine oats, flour and sugar; cut in butter until mixture is crumbly. Place 1/2 mixture in bottom of a buttered 8-inch square baking dish, spoon in pie filling, then spread remaining crumb mixture over the top. Bake in moderate (350°) oven for 45 minutes or until lightly browned. Serve warm. Spoon into sauce dishes and top with cream or ice cream. Makes 6 servings.
Brown meat with onion and garlic. Add and mix the tomatoes, mushroom soup, cooked noodles and taco seasoning. Pour into casserole dish and bake at 350° until bubbly.
Preheat oven to 350°. Bake 1 hour or until fork comes out clean. Bake in 2 pans, one with warm water. Cool and serve.
Brown meat in skillet; add taco seasoning. Mix dry ingredients. Add eggs, buttermilk, corn, onion and pepper. Heat shortening in skillet. Add half of the corn bread mixture and layer of meat and cheese. Add other half of corn bread and last layer of meat and cheese. Bake at 375° for 1 hour.
Bake pork chops plain for 30 minutes, then add all of the ingredients and bake at 350° for 1 hour.
Mix the first 3 ingredients well in blender. Place in shallow dish. Just before serving, top with the remaining ingredients.
Begin to cut avocado in half. When the knife hits the seed, rotate the knife around the avocado until the avocado is halved. Spoon out avocado halves. Mix all ingredients with potato masher until slightly lumpy.
Mix all ingredients together in large container. Store in containers with lids. Put desired amount into cup and add boiling water.
Preheat shortening in a frying pan. Mix eggs, salt, garlic salt, onion salt, pepper and lemon juice in a mixing bowl and mix 10 seconds. Pour flour in bag. Place chicken in the mixing bowl and cover with mixture. Shake the chicken in flour. Place chicken in frying pan and fry until golden brown. Repeat until all chicken is fried, turning twice. Serves 10 to 12.
Cream sugar and butter. Add bananas and eggs. Mix well. Add sifted dry ingredients. Stir in nuts. Bake in greased and floured loaf pan at 300° for 1 hour or until done.
Combine dates and boiling water. Cool to room temperature. Mix together shortening and sugar, creaming until fluffy. Blend in vanilla and eggs, adding one egg at a time, beating well after each addition. Sift together flour, baking soda and salt. Add to creamed mixture alternately with date mixture, beating well after each addition. Spread batter in greased 13 x 9-inch pan. Sprinkle chocolate chips and walnuts on top of batter. Bake at 350° for 40 to 45 minutes. Cool in pan. Cut in squares and may be topped with whipped cream.
Cook water, sugar, cornstarch	and salt until thick. Remove from heat; stir in jello	and butter until dissolved. Cool. Pour over sliced strawberries in pie shell. Refrigerate until ready to serve. Top with whipped topping.
Mix together first 6 ingredients. Let stand covered at room temperature for 1 hour. Cut pita bread in half and then tear open. Spread the butter mixture on inside and put on baking sheet. Cook in oven for 5 minutes or until crisp at 450°.
Combine potatoes, cheese, sour cream and soup. Pour into large casserole dish. Sprinkle crumbs over top of mixture. Drizzle melted butter on top of crumbs. Bake at 350° for 45 minutes to 1 hour. Longer time may be needed, if in a deep dish.
Pour boiling water over gelatin in large bowl, stirring until gelatin is dissolved. Add raspberries and pineapple juice; stir until berries are thawed and gelatin is slightly thickened, about 5 minutes. Fold in banana. Refrigerate until firm. Serve, topped with whipping cream, if desired.
Cook the potatoes in water for 15 to 20 minutes. Drain off water. Combine all ingredients except margarine and crumbs. Place in long pan. Drizzle margarine on top and sprinkle corn flake crumbs. Bake at 350° for 40 minutes.
Bake cake according to directions on the box. While hot, punch holes in the cake with a teaspoon and pour the Eagle Brand milk over cake. Let the cake cool completely. Spread with whipped cream and sprinkle with coconut. Store in the refrigerator.
Mix cooked squash with onions, chopped fine. Melt butter and mix with stuffing mix. Line dish with crumbs. Mix other ingredients together. Bake at 375° for 45 minutes. Makes a large casserole.
Melt together and pour over cereals. Bake at 250° for 2 hours. Stir once or twice.
Beat eggs, sugar and flour together. Melt butter and chocolate together; add vanilla and salt. Combine the 2 mixtures, stir and pour into a 9 inch buttered pie tin. Bake at 350° for 30 minutes, or until when you touch the middle of the pie, it springs back. Cut into wedges and top with vanilla or peppermint stick ice cream topped with hot fudge topping. Serves 8.
Pour milk into medium bowl; add pudding mix. Beat with a wire whisk until well blended. Let stand for 5 minutes. Fold in Cool Whip. Stir in 1 cup of the cookies and the "rocks" into the pudding mixture. Spoon into pie crust. Sprinkle with remaining cookies. Freeze until firm, about 4 hours.
Start early enough according to time needed. Place cubed chicken in baking dish. Reserve small amount of stock in which to precook onion and garlic. Also mix flour with 1/2 cup stock in small jar with lid until free of lumps. Add to stock in pan; add salt and pepper. Cook until thickened. Add precooked onion, garlic and Veg-All. Pour into baking dish with chicken already placed in the bottom. Dot with butter (can omit if stock already has sufficient fat). Bake at 400° for 30 minutes, then gently place risen rolls on top of chicken pie and return to the oven for 15 more minutes or until the rolls are well browned.
Combine sugar, oil, eggs and vanilla in a large mixing bowl. Stir in bananas, nuts and then remaining ingredients. Pour into a greased 9 x 5 x 2-inch glass loaf dish. Cook for 6 to 7 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. Turn out onto cooling rack. Yields 1 loaf.
In a large bowl, combine mayonnaise, salt and Worcestershire sauce. Add chicken, apples, celery and nuts. Mix well. Serve on lettuce. Garnish with apple slices and celery leaves, if desired.
For glaze, in a small saucepan, combine mint jelly, wine or orange juice, orange peel and pepper. Heat until smooth. Trim fat from meat. Preheat grill. Adjust heat for direct cooking. Place lamb chops on grill rack over medium heat. Cover and grill for 10 to 16 minutes or until desired doneness, turning once halfway through and brushing with glaze often. Yield: 4 servings.
Stir together pecans and coconut and put on bottom of pan. Then add half of cake mix. (Mix cake as directed on box.) Mix together powdered sugar, cream cheese and margarine and pour over cake mix. Add second half of cake mix and bake at 350° for 45 minutes.
Dissolve yeast in warm water. Sift together dry ingredients; cut in shortening. Add yeast and buttermilk to dry ingredients. Knead dough to hold together. Chill dough, covered with a towel. Put in refrigerator for 8 hours or overnight. Roll out dough about 1/2-inch thick and cut into rounds with 2-inch biscuit cutter. Bake at 400° for 15 to 20 minutes.
Boil, then mash potatoes. Add remaining ingredients. Mix well. Pour into casserole and bake at 350° until set, 30 minutes or more.
Chop dried beef. Mix with remaining ingredients. Bake at 350 degrees for 15 minutes. Serve with raw vegetables and/or toast rounds.
Cream shortening and sugar together in mixing bowl. Add eggs and beat until fluffy. Add pumpkin. Gradually beat in flour, salt, baking powder, soda and spices. Mix well and add nuts. Put in two bread pans. Bake at 325° for one hour.
Cook potatoes in skins. Cool, peel and coarsely shred. Mix all ingredients and turn into 2 quart buttered casserole. Dot with 2 tablespoons butter. Bake 25 minutes at 350°.
Dissolve yeast in water. Add shortening, salt, sugar, egg, cocoa and 1 cup flour. Beat 2 minutes at medium speed. Stir in remaining flour. Blend well. Cover and let rise until double in size (about 1 hour). Stir down by beating 25 strokes. Turn dough onto floured board. Roll out to 12 x 9-inch rectangle. Spread with butter and cinnamon sugar mixture. Sprinkle nuts on top. Roll up and cut into 12 pieces. Let rise until double (about 40 minutes). Bake at 375° for 25 minutes. Top with milk and powdered sugar glaze.
Mix ingredients and spread in a 9 x 13-inch pan. Let stand while mixing topping.
Layer bottom of 9-inch casserole dish with meat. Layer sliced potatoes, onions, potatoes, onions, salt and pepper throughout, until filled. Top with peeled tomatoes.
Mix ingredients and put into 16 greased muffin tins. Bake at 400° approximately 15 minutes or until golden.
Put cranberries in heavy saucepan with enough water to cover and boil until berries are soft (about 5 minutes). Drain and put berries through food mill. Add the rest of the ingredients and simmer in saucepan for 3 minutes; then add butter and let melt. Serve at room temperature or put in jars in refrigerator until ready to serve. Makes 1 pint.
Mix flour, sugar, baking powder, salt, baking soda and spices in a large bowl. Combine carrots, oil, pineapple, eggs and water. Stir into dry ingredients, mixing until smooth. Stir in walnuts and raisins. Pour into greased and floured pan. Bake at 350° for 45 minutes. When cool, frost with Cream Cheese Icing.
Put half of ham, potatoes and onions in crock-pot. Sprinkle with salt and pepper; add grated cheese. Repeat with remaining ham. Spread undiluted soup over top. Sprinkle with paprika. Cover and cook on low 8 to 10 hours. (High, 4 hours.) Ingredients may be increased by half for the 5-quart slow cooker.
Soften sherbet in fruit juices and water. Add ginger ale just before serving. Pour over large block of ice in punch bowl. Punch will bubble effectively during early part of serving. Dry ice substitute for ice block will give a smoking effect. Brighter green color may be obtained by adding food coloring.
Cook broccoli about 8 minutes in boiling water. Drain. Mix mushroom soup, mayonnaise, onion, cheese and egg with broccoli. Pour into 1 1/2-quart casserole dish and sprinkle with Ritz cracker crumbs. Bake 20 minutes in 400° oven.
Sprinkle the salt over the first 3 ingredients and let set 1 hour; drain. Boil the remaining ingredients in a saucepan. Pour over cucumbers and freeze in containers until ready to use.
Cream butter and sugar until light and fluffy. Add orange juice and 3 eggs. Sift together flour, baking powder and baking soda. Add to creamed mixture. Roll 1 tablespoon of dough with hands into a 6-inch string. Fold in half and twist. Place on ungreased cookie sheet. Brush with beaten egg and sprinkle with sesame seed. Bake at 375° for 25 minutes until lightly browned. Remove from sheet immediately.
Remove tops, membranes and seeds from peppers. Mix all other ingredients and fill peppers. If any mixture is left, form into 2-inch balls and place all in a baking dish or small roaster pan. Cover with the sauce of your choice (I use Prego*). Spoon sauce over peppers during baking period. Bake 2 to 2 1/2 hours at 325°.
Cream butter; add sugar gradually, then egg. Add applesauce and molasses. Add flour, sifted with soda, salt and spices. Fold in raisins and nuts. Bake in cake or bread pan for 40 minutes in a 350° oven.
Crush peppercorns. Combine crushed peppercorns with cream cheese, milk, lemon juice and garlic powder. Beat with an electric mixer using medium speed until smooth. Makes 10 (2 tablespoon) servings.
Wash cucumbers, leaving them whole. Mix salt with enough water to cover pickles in a 5-gallon churn. Mash pickles down under the water. Let set for 6 or 7 days. Take the pickles out of salt water and wash well. Slice pickles. Dissolve alum with enough water to cover the pickles in the churn. Let set 6 hours. Take pickles out and wash well. Cover pickles with vinegar. Place spices in a white rag and put in the churn with the vinegar. Let set 6 hours and pour out vinegar. Layer pickles with sugar. Stir to dissolve the sugar. Let set for 2 or 3 days. Place pickles in jars. Jars do not have to seal.
Stir ingredients together. Pour into large greased casserole. Top with dry stuffing mix. Bake, covered, 1 hour at 350°.
Brown hamburger. Add onions, oregano, garlic and bell pepper. Add 1 cup water, paste and sauce. Simmer for 30 minutes.
Scald in a saucepan the corn meal with the boiling water, stirring constantly. Mix in flour, brown sugar, molasses and salt. Pour in cold water and stir to get out most lumps. Bake overnight very slowly at low temperature, 200°. Bake either in crock-pot or in a cast-iron or other heavy container in oven.
Mix pineapple, jello, and marshmallows. Refrigerate 6 to 8 hours then add mints and cool whip. Place in a 9 x 13 pan and freeze.
Melt cheese. Add chili and taco sauce. Serve hot with nacho chips.
Preheat oven to 350°. Chop up all your vegetables. Bring to a boil and cook until tender. Melt 1/2 cup butter in a pan. Put bread cubes in the butter, making sure that all the cubes are covered good with butter. Set aside.
Brown chicken breasts in dressing mix and butter or margarine. Mix cream of mushroom soup with cream cheese and dry white wine in blender. Spread over chicken breasts. Bake at 325° for 20 to 25 minutes.