HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook potatoes in 2 inches boiling water for 10 to 12 minutes. In large bowl, whisk oil, lemon juice, parsley, garlic, salt, paprika and cumin. Mix in tomatoes and onion. Drain potatoes and add to bowl, toss. Serve warm or room temperature. Yields 4 to 6 servings.
Saute onion and garlic in oil. Drain beans; add to saute. Add other ingredients and simmer. Serve over small pasta.
Cover turkey or chicken with water. Add whole onion and slowly boil until meat is tender. Remove meat and drain juice through a strainer to remove any bones. Return juice to pan with onion.
Combine the crushed crackers and butter; press into an 8-inch square pan. Chill. Combine the cream cheese, sugar, milk and flavoring.	Spread over the cracker crust.	Arrange the strawberry halves on top. Beat the instant pudding mix with the milk. Fold in the whipped topping. Spoon over the strawberries and chill until set.
Mix all ingredients together, place in a greased baking dish and bake uncovered for 1 hour at 350°. Serves 6. This recipe may be doubled.
Place butter and boiling water in saucepan. Heat until butter melts. Add flour all at once. Cook until thick and smooth. Place in large bowl. Add eggs, one at a time. Beat 1/2 minute for each.
Add first 4 ingredients together. Slice bananas. Layer bananas, wafers and filling in large dish.
Combine sugar, nuts, brown sugar, cinnamon, nutmeg and salt. Mix well. Add milk and butter to flour mixture. Stir until moistened. Fold in apples. Lightly grease 12 muffin tins. Fill 3/4 full. Sprinkle with nut mixture. Bake at 400° for 20 minutes.
Bake cake as directed. While cake is warm, punch holes in it with a fork. Pour sweetened condensed milk over it. Then pour caramel over that. Frost with Cool Whip. (May freeze.) When ready to serve, crush 3 Heath bars and sprinkle on top.
Combine chocolate morsels and half and half in a 1-quart glass measure; microwave at High 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until smooth. Spoon marshmallow cream into chocolate mixture. Microwave at High 45 seconds to 1 minute or until marshmallow cream softens. Add vanilla; stir with a wire whisk until smooth. Serve warm over ice cream or pound cake. Yield: 2 cups.
Dissolve Jell-O in hot water. Add sugar and dissolve. Add juices and let stand until ready to serve. Place punch in bowl with block of ice. Pour ginger ale in just before serving. Yields 100 servings.
Slice okra, onions and potatoes. Heat 1/2-inch shortening or oil in skillet. Salt the first 3 vegetables and fry until almost done. Add tomatoes and cook until done. Drain.
Preheat oven to 450°. In medium bowl, combine Bisquick, milk and cheese until soft dough forms. Beat vigorously 30 seconds. Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet. Bake 8 to 10 minutes, until golden brown. Combine melted Parkay and garlic powder; brush over tops of warm biscuits before removing from cookie sheet. Serve warm. Makes 8 to 10 biscuits. The sharper the Cheddar, the more flavorful the biscuit.
Finely grate Parmesan and set aside. Cream or mash the three cheeses together in the processor slowly. Refrigerate, tightly wrapped. Return to room temperature before using. Makes 1 pound mix. Make small balls. Roll mix in toasted pine nuts or almonds.
Mix together yeast, warm water and sugar. Set aside. Mix salt, Crisco and flour together in large bowl. Add yeast mixture. Knead until well mixed and not sticky (add a little more flour if needed). Grease bowl and let dough rise for 20 minutes covered. Press dough into two pizza pans. Add sauce, cheese and your favorite toppings. Bake at 425° for 10 to 12 minutes.
Place chicken on cutting board. Place a piece of clear plastic wrap over chicken. Working from the center out, pound lightly with meat mallet to 5 x 5-inches. Remove wrap. Place a ham slice and half slice of Mozzarella cheese on each cutlet, cutting to fit. Top with some tomato and a dash of sage. Tuck or fold in sides. Roll up jelly roll style, pressing to seal well. Combine bread crumbs, Parmesan cheese and parsley. Dip chicken in butter or margarine, then roll in crumbs. Place in shallow baking dish. Bake in a 350° oven for 40 to 45 minutes. May be frozen after cooking. Serves 6.
Wash potatoes and slice them. Do not peel off the skins. Pour into an ungreased 9 x 13-inch pan. Cover potatoes with melted butter and soup mix. Mix well. Cover tightly with foil and bake at 350° for 45 minutes to 1 hour.
Mix well cranberry sauce with sugar, then add crushed pineapple. Fold in sliced bananas and Cool Whip. Freeze and serve in squares.
Combine sugar, margarine and milk in a 5-quart pot; bring to a full rolling boil. Stir constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add marshmallow cream, nuts and vanilla; beat until well blended. Pour into two greased 13 x 9-inch pans. Cool at room temperature. Cut into squares. Makes 6 pounds. Do not substitute sweetened condensed milk for evaporated milk.
Saut chopped onions. Cut cheese into small pieces. Melt, then mix with cooked, drained spinach and onions. Serve in chafing dish with Fritos.
Heat oil in heavy large saucepan over medium heat. Add onion and saute until translucent, about 4 minutes. Add chilies, chili powder, cumin, garlic, oregano and cayenne. Stir 1 minute. Mix in stock and tomatoes and their juices. Bring mixture just to boil. Add turkey and simmer until cooked, about 3 minutes. Mix in cilantro. Season with salt and pepper. Serve. Makes 4 servings.
Cook macaroni; drain and rinse (makes 2 cups cooked). Brown hamburger and add beef soup, tomato soup and water. Simmer on low heat for 10 minutes. Add macaroni and cheese. Mix all well and simmer (low, low heat) with cover on for another 10 minutes.
Sift dry ingredients in large bowl. Add oil, egg yolks and carrots. Mix well. Beat egg whites until stiff. Fold into first mixture. Pour into greased tube pan or spider pan. Bake at 325° for 1 1/2 to 1 3/4 hours in a tube pan or bake for 1 1/4 to 1 1/2 hours in spider pan. Add glaze to cake while it is hot.
Combine the softened cream cheese; mix until well blended. Add other ingredients except the nuts ; mix well and shape into a ball. Roll ball in chopped nuts and parsley flakes. Before using, remove from freezer and set out at room temperature for about 1 hour. Makes 2 cheese balls.
Preheat oven to 350°. In pan, saute onion in 2 tablespoons of butter. Cook about 5 minutes or until transparent. Cut beans in half, if desired. In a 2-quart casserole, combine onion, green beans, corn, zucchini and tomato wedges; toss. Sprinkle with salt, pepper and basil; mix well. Dot the top with remaining butter after mixing with soup. Sprinkle edge of casserole with bread cubes, then cheese, and bake 60 minutes or until vegetables are tender and cheese is melted.
Cook bacon until crisp in Dutch oven; add onions and saute. Add potatoes, 2 cups water, salt and pepper. Cover and simmer 20 minutes. Remove from heat. Add corn with can liquid and evaporated milk. Blend 1/2 of water with flour. Return to stove. Add flour mix, stirring constantly, over medium heat until thickened. Sprinkle with paprika.
Spread crescent rolls out in large round pizza pan or a jelly roll pan. Bake according to package instructions or until browned and dough is thoroughly cooked. Cool. Mix Ranch dressing and cream cheese together. Spread on crescent roll crust. Sprinkle top with vegetables. Cut and serve.
Beat eggs until thick and light colored. Add sugar gradually; add vanilla. Heat milk and butter on medium low until butter melts; beat into mixture quickly. Add dry ingredients a little at a time, mixing well. Pour into well greased 13 x 9 baking dish. Bake at 350° for 35 - 40 minutes. Spread hot cake with topping.
Mix all ingredients until smooth. Pour into unbaked pie shell. Bake for 10 minutes at 425°. Turn down to 350° until a knife stuck in comes out clean.
Mix buttermilk and oats together and let soak for 1 hour. Next, mix margarine, egg and brown sugar. Sift flour, soda, baking powder and salt. Mix all ingredients together and put in buttered muffin pans, filling 2/3 full. Bake at 400° for about 20 to 25 minutes. Makes 12 muffins.
Mix all ingredients and beat 5 minutes. Pour batter into well-greased Bundt pan. Bake at 350° for 45 to 50 minutes. Cool 15 minutes before removing from pan.
Bring cream cheese and butter to room temperature and blend well. Add garlic and other ingredients. Chill for at least 24 hours before serving with crusty French bread or crackers. This mixture stores well in refrigerator. Remember, you can make more or less of this Boursin cheese spread by blending the herbs and garlic in larger quantities. Use 1 teaspoon blended herbs, 1/2 cup butter and 1 cup cream cheese.
Mix butter slightly; beat 2 eggs and mix in cake mix. Mix well. Spread into greased and floured 9 x 13-inch pan.
Mix well and pour into greased and floured cake pan. Bake at 350° for 40 minutes. Can be topped with Cool Whip.
Heat oven to 350°. In large mixer bowl, combine oats, flour, brown sugar, butter, soda and salt. Beat at medium speed, scraping bowl often until crumbly, 2 to 3 minutes. Reserve 1 1/2 cups crumb mixture; set aside.	Press remaining crumbs on bottom of greased 13 x 9-inch baking pan. In small bowl, stir together sweetened condensed milk and peanut butter. Pour evenly over crumb mixture in pan; sprinkle with chocolate chips. Pat reserved crumb mixture into filling. Bake for 25 to 35 minutes or until light golden brown. Cool and cut into bars. Yields 3 dozen.
Grease 11 x 17-inch jelly roll pan. Flatten rolls in pan and bake 10 minutes at 350°. Let cool. Mix mayonnaise, cream cheese and sour cream by hand until smooth. Add dressing mix and mix well. Spread over cool roll. Press mixed vegetables on top of rolls. Refrigerate 3 to 4 hours before cutting. Cut in small portions.
Combine sugar, cinnamon, nutmeg and vinegar in saucepan. Stir in applesauce and heat.
Measure Rice Krispies in a bowl and top with peanut butter. Boil Karo syrup and 1 cup sugar for 7 minutes. Add this mixture to Rice Krispies and peanut butter. Press in a 9 x 13-inch pan. Top with chocolate chips and microwave for 1 1/2 minutes on high. Stir; microwave 1 1/2 more minutes. Stir and spread over Rice Krispies.
Mix all ingredients; pour into casserole. Bake at 350° for 20 minutes. Delicious with assorted crackers and chips.
Brown chicken in first 7 ingredients. Place rice on bottom of casserole. Add chicken on top of rice. Mix soup and water together with drippings from pan. Stir until just beginning to boil and then pour over chicken and rice in casserole. Bake at 350° for 1 hour.
Cream shortening and sugars. Add egg and flavoring. Beat well. Mix and sift flour, salt and soda. Add to creamed mixture with orange juice and rind. The flour makes a stiff mixture. Form the dough in a roll. Wrap in wax paper and chill thoroughly. Slice and bake on greased cookie sheet at 400° for 8 to 10 minutes. (May be placed by teaspoon with a half walnut pressed in center.)
Beat eggs; cream sugar. Add oil and then flour. Dough will be thick and hard to stir. Add rest of ingredients. Bake 30 minutes in 1 big sheet cake or one 8 x 8-inch for thicker. Don't forget to grease the pan.
Beat egg. In mixing bowl combine the milk, egg, sugar and melted margarine. Add orange juice, rind, chopped apple and vanilla. Sift together flour, salt and baking powder. Stir into milk mixture with spoon until blended. Do not overmix. Preheat oil in skillet to 350°. Drop off end of tablespoon into hot oil and fry to golden brown. Turn so they brown evenly and allow to cool. They serve them with spicy apple butter at the Apple Barn Restaurant in Pigeon Forge, Tennessee.
Arrange in layers the sausage, potatoes, zucchini, cheese and soup. Add milk. Top with bread crumbs. Bake at 350° for 45 to 60 minutes.
Mix all above and top with crumbled Ritz crackers. Cook 30 minutes at 350°.
Cook broccoli in microwave 7 to 9 minutes and drain. Arrange in buttered 1 1/2-quart baking dish; distribute chicken on top. Mix soup, mayonnaise, lemon juice and curry powder together. Spread over chicken. Sprinkle cheese and then cracker crumbs on top. Dot with butter or margarine. Bake in preheated 350° oven for 30 minutes or in microwave oven on High for 8 minutes. Yields 4 to 6 servings.
Mix well the cream cheese and sugar. Add Cool Whip, pineapple and oranges. Add marshmallows, bananas and strawberries. Refrigerate.
Combine all ingredients. Mix well. Chill well before serving. Makes 1 1/2 cups.
Preheat oven to 350°. Leave butter out to soften. Mix butter and sugar until creamy. Add vanilla, flour and nuts. Roll into small balls. Place on ungreased cookie sheets. Bake for 12 to 15 minutes (or until bottoms are lightly browned). Roll in powdered sugar when fully cool.
Soften cheese. Blend in mayonnaise and sugar. Add fruits and nuts. Fold in whipped cream. Freeze.
Mix together and roll into balls. Makes 65 to 80 balls. Bake at 350° for 15 minutes or longer.
Melt together margarine and Velveeta cheese. Add other ingredients. Mix well. Spread out into two 9 x 13-inch greased pans.
Cook brisket in pressure cooker or on stove top as with a pot roast. For the liquid, add Vino Seco and enough water to cover meat. Add to liquid an onion, cut in eighths, the bay leaf, garlic and 2 packets Goya seasoning. Cook until the brisket shreds.
Dump pineapple in pan and spread. Dump cherry pie filling and spread. Dump cake mix over fruit and spread. Sprinkle with nuts. Melt butter and pour over top. Bake at 350° for 48 to 53 minutes.
Cook lasagne noodles. Drain. Brown ground beef and onion. Add salt, Prego and tomato sauce. Heat to boiling. Then simmer. Pour 1/3 sauce in large baking pan. Lay 3 noodles on top. Sprinkle with Parmesan cheese. Spread with 1/3 more sauce, 3 noodles and Parmesan cheese. Top with rest of sauce and sprinkle again with Parmesan cheese. Bake at 350° for 15 minutes. Remove from oven and cover with Mozzarella cheese. Return to oven and bake until cheese melts.
Remove seeds and chop peppers or grind them through a food grinder. Soak in brine for 2 or 3 hours or longer. Drain, then add onions chopped or ground in a similar manner. Cover with boiling water and let stand 5 minutes. Drain; add vinegar, salt and sugar. It is improved by the use of pickle spices heated in the bag with the vinegar and by horseradish, either ground or in pieces. Boil 2 minutes. Pack in sterile jars and seal.
Combine all ingredients except tomato sauce & brown sugar. Shape into 4 oz. balls. Place in a shallow baking pan. Bake at 350° for 30 minutes.
Mix on low speed in boiler, eggs and sugar, until well blended. Blend in both cans of Pet milk. Continue stirring over medium-high heat until almost boiling. Pour this mixture into ice cream freezer container. Add whole milk and fill to line or top of container. Add vanilla.
Combine butter, onion and celery in 2-quart casserole. Microwave 3 to 4 minutes on High, or until onion is transparent. Add rice, parsley, salt, pepper, bay leaf, thyme, broth and water. Cover; microwave 5 to 6 minutes on High, or until mixture begins to boil. Reduce setting to "5"; microwave 16 to 18 minutes or until rice is tender. Let stand, covered, for 3 to 5 minutes. Remove bay leaf before serving.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. Combine brownie mix, eggs, oil and water in a large mixing bowl; blend well. Fold in white chocolate and walnuts. Spread batter into prepared pan. Bake 25 to 28 minutes. Remove from oven and sprinkle chocolate morsels over hot brownies. Return to oven for 1 minute. Cool before cutting.
Dissolve lemon Jell-O in boiling water. Cool to lukewarm, then add Miracle Whip. Add remaining ingredients and blend with wire whisk. Put in refrigerator to set. Boil potatoes with skins on. When cooled, peel and cube. Add eggs to potatoes and mix with dressing. Let set in refrigerator overnight. (I cut this recipe in half as it makes a large batch.)
Blend with fork as for a pie crust the softened butter or oleo, brown sugar, flour and baking powder. Add beaten egg and milk. Mixture will be moist. Spread in a 9 x 12 x 2-inch pan and up the sides. Next, spread diced rhubarb over dough. Then spread Jell-O over rhubarb. In a small bowl, blend 6 tablespoons butter or oleo, 1 1/2 cups white sugar and 1/2 cup flour. Sprinkle over rhubarb and Jell-O. Bake at 350° for 50 minutes.
Preheat oven to 375°. Cook noodles and drain. Add tuna and mushroom soup to noodles; mix. Pour into a 3-quart casserole dish. You may want to spray with Pam. Bake approximately 20 minutes.
Melt oleo and add other ingredients, mixing well. Chill to spreading consistency. Split hamburg rolls and spread each side fairly generously with the sauce. Top with baked, thinly sliced ham and thinly sliced Swiss cheese. Wrap in foil. Bake at 350° for 15 minutes. Serves 6 to 8.
Brown pork on all sides. Combine all ingredients and pour over the pork. Simmer 4 hours. Skim fat or refrigerate overnight and remove fat. Thicken sauce with cornstarch. Parboil won bok. Place sliced pork over won bok and pour thickened sauce over before serving.
In a covered pan, boil chicken breast on medium heat for 30 minutes. Save broth to use later. Cook rice according to the package directions. In regular casserole dish, mix onion, soup, rice, and chicken. Add 1 1/2 cup of broth. Mix well. Sprinkle pepper on top. Cook at 350° for 35-45 minutes.
Mix together and sprinkle on top of potatoes. Dribble 1/3 cup of margarine on top. Bake at 350° for 30 minutes.
Cut wing tips, cut at joint to make winglets. Combine all ingredients (except wings) in saucepan and simmer 10 minutes. Cool this sauce. Preheat oven to 425°. Line a pan with foil and arrange winglets in pan. Pour sauce over wings and toss. Bake 25 minutes until golden.
Combine flour and mustard in fondue pot; set at simmer. Add half and half gradually; stir until thickened. Add shredded cheese, 1/4 cup at a time. Stir until melted. Add Worcestershire sauce and hot pepper sauce, heat 5 minutes.
Lightly season chicken with salt and pepper; brown slowly in margarine in skillet. Arrange chicken, skin side up, in baking dish. Add soup to drippings in skillet. Slowly add Sauterne, stirring until smooth. Add remaining ingredients; heat to boiling. Pour sauce over chicken. Cover with foil; bake in a 350° oven for 25 minutes. Uncover; continue baking for 25 to 35 minutes, or until chicken is tender. Serve with rice.
Dissolve yeast in warm water in a large bowl. Add sugar, salt and 3 cups flour. Beat 2 minutes and add egg and oil. Gradually beat in remaining flour until smooth. Cover and refrigerate up to 3 days. Punch down. Form into rolls, pizza dough, cinnamon rolls, etc. Let rise 1 hour. Pizza dough does not need to rise. Bake at 400° until brown. Yield: 3 to 4 dozen medium rolls or cinnamon rolls, 2 pizzas.
In a large bowl, let ice cream soften slightly. Fold in Cool Whip and coarsely crumbled Oreo cookies. Pour into pan and return to freezer until ready to serve.
In your dishes (buttered), break store bread (not home baked) and 6 eggs to each dish. Beat. Add creamy milk, salt to taste and pepper if you wish. I use very little. Pour over bread; do not have too dry. Dot with butter. Now ready for the oven---"Ummy". You can use salsify or corn instead of plain. All three is fit to eat. Serves 20.
Make the best pie pastry recipe. Halve recipe to make one pie pastry. Heat oven to 375°. On a lightly floured work surface, roll out the dough and fit pastry into 9-inch pie pan and flute or crimp the edges.
Brown pork chops in shortening and drain off the fat. Mix chicken soup, milk and water; salt and pepper to taste. Pour over the pork chops. Cover and cook one hour on low heat. Stir now and then.
In medium saucepan, melt butter; add all other ingredients. Pour into baking dish. Let bake 15 or 20 minutes or until heated thoroughly.
Mix peanut butter, powdered sugar, cracker crumbs and butter; roll in small balls. Chill for 3 to 4 hours. Dip in 6 or 7 melted Hershey bars in pot with 1/2 cake paraffin wax.
Blend all ingredients in blender. Bake at 350° for 20 to 30 minutes.
Mix sausage, cheese and Bisquick. Water may be added if mixture is too dry. Form into small balls. Sprinkle with celery salt. Bake in 350° oven for 20 minutes or until golden brown. Enjoy!
Use pastry blender to chop up eggs; mix with mayonnaise, salt and pepper.
Have ingredients at room temperature. Blend all ingredients except dried beef to form a smooth paste. Arrange thin slices of dried beef on a breadboard to form single five or six inch square layers. Pieces will have to overlap to form continuous piece. Spread beef slices with cheese mixture and roll up as a jelly roll. Roll should be an inch or so in diameter. Wrap in moisture vaporproof paper and chill for several hours. Slice in 3/4 inch slices. Serve on toothpicks.
Saute meat until brown; drain. In large pot, add all ingredients. Bring to boil. Cover and simmer until vegetables are tender. Yields 16 one ounce cups.
Pour over this the boiling vinegar solution. Seal. Put in hot bath if you choose.
Combine syrup, sugar and water in heavy saucepan. Bring slowly to 230° or until syrup spins thread. Add peanuts and continue to cook to 300°. Remove from heat. Add butter, vanilla, soda and salt and stir until blended. Pour into 2 well buttered jelly-roll pans (15 1/2 x 10 1/2 x 1-inch). As it starts to cool, pull it until thin. When completely cool, break into pieces. Makes about 1 1/2 pounds.
Into mixing bowl, sift flour with sugar, baking powder and salt. Cut into shortening. Stir in 1 1/4 cups of the walnuts. Add egg, milk and vanilla. Mix just until ingredients are blended. Turn into pan. Sprinkle remaining 1/4 cup of walnuts over top. Bake for 60 to 70 minutes or until leaf tests done. Let stand in pan 10 minutes. Turn out onto wire rack to cool. Makes 1 loaf.
Mix together. Shape into meatballs. Bake at 350° for one hour, or until done.
Cook carrots with salt until nearly done. Drain and save liquid. Add margarine, mustard, celery salt, pepper, onion and flour to carrots and stir well until carrots are coated. To liquid from carrots, add enough milk to make 2 cups (usually about half and half). Place over low heat and add cheese gradually, stirring as cheese melts. Pour into baking dish. Cover with corn flakes. Bake at 350° for about 1 hour. May be prepared day ahead and then baked. Makes about 3 quarts. Good for community dinners.
Dissolve and mix first four ingredients. Set aside to cool. Mix well all ingredients except flour. Stir in yeast mixture. Add flour a little at a time. Turn out on lightly floured surface and knead until you've used all the flour. Let rise until double. Punch down. Make into rolls and place on well oiled pans. (Rolls can be placed in refrigerator or placed on pans in the freezer and once frozen placed in bags.) When ready to bake, allow to come to room temperature and rise until double. Bake in 400° oven for 12 to 15 minutes.
Melt shortening in skillet. Cook and stir meat and onions until meat is brown and onions tender. Add water. Heat to boiling. Reduce heat, cover and simmer 50 minutes. Heat oven to 350°. Pour meat mixture into ungreased baking dish. Arrange potatoes on meat. Stir together soup, sour cream, milk, salt and pepper. Pour over potatoes. Sprinkle with cheese and cereal. Bake, uncovered, 1 1/2 hours or until potatoes and meat are tender.
Mix oil, sugar and eggs. Add dry ingredients and vanilla. Add apples and pecans. Bake in 11 x 9 pan at 350° until toothpick comes out clean.
Mix chicken, cream cheese (softened), milk and seasonings to taste. Divide crescent rolls into triangles; fill with mixture. Fold tops over to form squares. Brush tops with butter; bake in 400° oven for 20 minutes or until golden brown.
In double boiler, mix brown sugar, bread and raisins. Beat together eggs, milk and vanilla. Pour over bread mixture. Cook 1 hour over boiling water. Serve warm with whipped cream.
Place drained asparagus in bottom of baking dish. Pour cream of celery soup on top (do not add water to soup). Toast and butter bread. Crumble to pieces. Place on top of asparagus. Bake at 350° until heated and top is crispy (15 to 20 minutes).