HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pierce each potato with a fork once. Combine the potatoes and water in a 1-quart casserole. Cover tightly and cook on High for 4 to 8 minutes, or until fork-tender. Let stand, covered, until serving time. Sprinkle with parsley before serving.
Cook sausage in 1 tablespoon oil; drain fat. Put tomatoes, tomato sauce, water, bouillon and sugar in pan; bring to boil. Add carrots, celery, zucchini, onions and spices. Add sausage and cook until vegetables are done.
Leave crescent rolls rolled and slice each roll into 8 pieces. Melt margarine and brown sugar with water and blend well. Pour into 2 (8-inch) round cake tins. Sprinkle with nuts and arrange cut slices in pan (8 in each pan). Bake at 375° for 25 minutes.
Cook and drain spaghetti. Rinse in hot water and put into shallow dishes, filling them 1/3 full. Cook onion and garlic in butter for 5 minutes. Add soups, steak sauce, milk and 1/2 of the cheese. Cook until smooth, stirring constantly. Add chicken, pimento and parsley. Mix well. Add pepper to taste. Pour over	spaghetti and sprinkle with remaining cheese and a little paprika. Bake in moderate oven at 350° to 375° for about 30 minutes. Makes about 12 cups. Freezes well.
Cut the eggplant in thick slices, carefully paring each piece. Throw it in salt and water. Let it remain there several hours. Take from the water; drain and wipe, then butter the slices of eggplant, dip in beaten egg, then in grated cracker and fry a light brown. Pepper. Grate more cracker over them and serve.
Put sugar, vanilla, cocoa, milk and butter in a pan. Bring to a boil. Add peanut butter and oatmeal, if runny add 1 more cup. Place into balls on wax paper. Wait to cool to eat.
Mix all ingredients (except meat) in a bowl; dip each steak in mix. Place steaks on broiler pan on rack closest to heat. Broil 5 minutes; do not turn. Spoon any juices over steak. Serve.
The characteristic flavor of sauerkraut is developed by action of certain types of lactic acid bacteria found on raw cabbage. One type grows best at 60° to 75°; as it grows and ferments, activity raises temperature and becomes slightly acid. Other types increase acidity. If temperature is much above 75° at beginning, the first type will not thrive, and flavor of the kraut will be disappointing. If cabbage is too cold, fermentation may not be complete.
Mix oil and sugar; beat in eggs. Add flour, pineapple and juice, sweet potatoes and vanilla; mix well. Bake in 3 layers at 300° for 30 minutes.
Preheat oven to 350°. Grease baking sheets. Beat shortening, margarine, sugar, egg and almond extract together. Mix flour, soda, baking powder and salt. Stir into sugar mixture. Stir in coconut and corn flakes.
Heat oven to 400°. Heat fruit with syrup. Blend in cornstarch, dissolved in water. Bring to a boil; boil 1 minute. Pour into 1-quart baking dish. Stir Bisquick and sugar together. Stir in milk and oil.
Combine fruits except banana. Sift Tang and pudding over fruit mixture. Stir and refrigerate. Add bananas right before serving.
Mix the 1 stick oleo with the crushed graham crackers and put in bottom of a 13 x 9-inch pan. Mix the 2 sticks softened oleo with the eggs and powdered sugar and beat for 10 minutes. Put on top of crust. Add the sliced bananas (layered over top), pineapple on top of that and then Cool Whip on top of the pineapple. Sprinkle the walnuts and cherries over, then drizzle with the chocolate syrup.
Mix vinegar and soda in a dish; let stand. Cream sugar and shortening. Add eggs and beat. Make a paste of cocoa and food coloring. Add buttermilk, salt and flour alternately. Add vanilla, soda and vinegar. Stir in food coloring and cocoa. Bake 35 minutes at 350°.
Grease and flour pan. Spread nuts over bottom of pan. Mix cake mix like it says on box. Spread cake mix over the nuts. Put cream cheese and butter in microwave until soft, not melted. Mix cream cheese and butter with powdered sugar. Pour over the cake mix. Bake for 40 minutes at 350°. Spoon fudge topping on until it melts, then spread.
Put the cream cheese in an ovenproof dish, then chile on top to cover cheese. Bake for 20 minutes or microwave for 10 minutes.
Grate cabbage and carrots. Mix together with remaining ingredients. Add to your taste extra mayo or mustard. Sprinkle with red pepper for a spicy taste.
Place 2 tablespoons butter in each of 2 (13 x 9-inch) pans. Heat at 425° until hot. Combine egg yolks, sugar and salt. Beat at high speed with an electric mixer until thick and lemon colored. Add milk; fold in egg whites. Dip bread slices into egg mixture, place in hot pans. Bake for 10 minutes, turn and bake 5 minutes or until golden brown.
Saute onion and celery in margarine until tender. Put cooked rice in baking pan and place broccoli (thawed) over rice. Spread Cheez Whiz over the top. Mix in onion-celery mix. Bake at 350° approximately 45 minutes. Serve with any type of meat. Serves 4.
Mix all ingredients together well. Place in ovenproof dish and heat in 350° oven until hot through. Serve with taco chips. Good cooled a bit.
Combine mixture. Drop by spoon on greased cookie sheet. Bake at 350° for 8 minutes.
Heat cheese and 1/2 cup butter in saucepan over low heat until partially melted, stirring occasionally. Remove from heat. Stir in sour cream, green onions, salt and pepper. Fold in potatoes. Spoon into greased 8-inch glass baking dish. Dot with 2 tablespoons butter. Bake at 350° for 25 minutes or microwave, covered, on High for 12 minutes.
In a large bowl, with an electric mixer, beat butter and brown sugar until fluffy. Mix in egg yolk, flour and vanilla. Spread dough into a 15 x 10 x 1-inch jelly roll pan. Bake in preheated 350° oven 15 minutes.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 400° for 10 minutes, then at 350° for 30 minutes.
Cream butter and sugar together. Add 1 tsp. vanilla. Roll into shape of a small pecan with a piece of pecan in center. Take two squares of Baker's Chocolate and a square inch of paraffin wax, melt in double boiler and dip candy in it. Quickly place half a piece of pecan on top.
Brown hamburger and onion; drain off fat. Add corn and tomato sauce. Simmer. Add Tabasco sauce to taste. Serve on a bed of rice.
Bring broth, undrained tomatoes, salt, pepper, basil and oregano to a boil in a large saucepan. Remove from heat. Stir in couscous. Let stand 10 minutes. Fluff with a fork. Stir in kidney beans, oil, onions, parsley and celery. Serve hot or slightly chilled.
Stir first 5 ingredients until sugar dissolves. Shred cabbage and carrots and toss with dressing and refrigerate overnight.
Mix first 5 ingredients. Add oil and apple juice. Mix well. Put into a 9 x 13-inch pan, sprayed with Pam. Bake at 375° for 20 or 25 minutes. Cool and cut into squares.
Buy real thin steak. Lay on cutting board and beat with mallet on both sides until very thin and flexible. Put salt and pepper, slice of bacon, slices of onion, slice of sweet pickle and a little mustard. Roll up and put toothpick to hold together. Fry until golden brown on each side. When golden brown, take out and make gravy. Then put steaks back in gravy and simmer for 1 to 1 1/2 hours.
Combine all ingredients in a large pitcher or container. Stir until well blended. Pour over ice to serve.
Combine potatoes, bacon, butter, green onions and salt. Chill in fridge for two hours. Shape into balls. Roll in flour, egg and almonds. Deep fry. Serve immediately.
Saute onion and peppers in butter. Combine beans and tomatoes. Season and place in buttered baking dish. Top with cracker crumbs and sprinkle with cheese. Bake, covered, in a 350° oven for 15 to 20 minutes or until cheese is melted and lightly browned. Serves 6.
Brown the chicken breasts in corn oil in pressure cooker. Add lemon juice, Worcestershire sauce, garlic salt, salt and pepper. Cook under pressure about 20 minutes.
Simmer chicken breast until cooked. Cool and finely dice chicken. Mix with remaining ingredients. Serve on lettuce leaves.
Soak gelatin in 4 tablespoons cold water. Add 1 cup boiling water. Stir well. Add sugar and pineapple; mix well. Set in refrigerator until it is a syrup mixture. Put a layer of cake in pan, then a layer of syrupy mixture and Dream Whip until you have used all cake and mixture. Then put Dream Whip with coconut on top. Put in a 10 x 12-inch sheet pan. Store in refrigerator.
Combine first 6 ingredients. Beat 5 minutes at medium speed or until smooth. Fold in blueberries. Pour into unbaked pastry shell. Bake at 400° for 25 minutes. Remove from oven. Combine remaining ingredients mixing well. Sprinkle over top of pie. Bake 10 additional minutes. Chill before serving.
Spread preserves on bread. Roll up like a jelly roll and combine 3/4 cup pancake mix, 1 teaspoon sugar and 1/4 teaspoon nutmeg. Add egg and milk. Pour vegetable oil into deep fryer and allow oil to heat. Dip each jelly roll in batter and drop into hot oil. Fry until golden brown. Drain on paper towel and sprinkle with sugar.
Mix vegetables, soup, cheese and 1/2 c. sour cream, pepper, pimentos and 1/2 can French fried onions. Pour into 1 quart casserole. Bake covered at 350 degrees for 30 minutes. Top with remaining cheese and onions bake uncovered 5 minutes longer.
Mix all vegetables and cheeses in salad bowl or taco bowl. Top with sour cream and hot sauce.
Chop green onions and mix with coleslaw. Brown almonds and Ramen noodles lightly in 2 tablespoons oleo. Mix soy sauce, oil, vinegar and sugar together and cook until sugar melts, about 2 minutes. Cool. Mix all together and serve immediately.
Fry bacon crisp, drain, then crumble. Roll chicken in 1/3 cup of flour; brown in small amount of oil. Using the same pan, saute onions, garlic and thyme. Blend 2 tablespoons flour with onion mixture. Gradually add chicken broth; cook until thickened. Stir in bacon, kraut, sugar and seasonings; bring to a boil. Pour into 9 x 13-inch baking dish. Lay chicken on top; cover. Bake at 350° for 50 to 60 minutes. Uncover the last 15 minutes to brown. May be frozen before baking.
Toast nuts in oven about 300° for approximately 10 minutes. Whip cream and refrigerate until needed. Mix everything together and freeze in an ice cream freezer. Delicious!!
Cream butter and sugar in mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in melted chocolate and vanilla. Mix flour, soda and salt in bowl. Add to chocolate mixture alternately with sour cream, beating well after each addition. Stir in boiling water. Pour into greased and floured 10-inch tube pan. Bake at 325° for 1 1/4 hours. Cool in pan. Invert onto serving plate. Yield: 16 servings.
Layer all ingredients in cold frying pan. Cook on medium heat 30 to 40 minutes.
Combine cheese, sour cream and sherry. Beat vigorously with a wooden spoon or in the bowl of an electric beater until light and fluffy. Add more seasonings such as Tabasco sauce, if desired. Chill and serve with buttered toast or crackers.
Mix first 3 ingredients together. Add rest of ingredients. Bake at 350° in a 9 x 13-inch greased pan for 40 to 50 minutes.
Drain pineapple and add water to juice, making 2 cups liquid. Bring to boil and add gelatin. Add rest of ingredients and congeal.
Peel, core and slice apples and place in bowl. Add sugar, tapioca, cinnamon, nutmeg and mix well. Add orange juice and lemon juice; mix and set aside for about 1/2 hour. Prepare crust for two crust pie. Fill bottom crust. Add pats of margarine to top of filling. Place top crust on pie and make a few slits in it. Bake in 350° oven for about 1 hour. For first 45 minutes, cover top crust with aluminum foil to prevent burning. Pie is done when top is golden brown and filling begins to bubble from the crust.
Spray a 9 x 9-inch pan. Place layer of chicken in pan; cover with layer of vegetables, layer of soup, layer of chicken, layer of vegetables and	layer of soup. Mix corn muffin mix according to package directions. Spoon evenly over top of last layer. Bake in 350° oven for 30 minutes or until cornbread is lightly brown.
Use 1/2 cup flour to dredge nuts, raisins, coconut and dates. Sift all other dry ingredients together. Cream sugar and oil. Add eggs, one at a time, beat well. Add pumpkin, beat, then add flour mixture alternately with milk. Add vanilla. Stop mixer and pour in nut mixture and fold in well. Bake in loaf pans in 325° to 350° oven for 45 minutes or until done. Don't overcook.
Mix fruit and nuts. Beat eggs and add all dry ingredients. Mix together and bake in loaf pan, greased and lined with paper, for 1 hour at 275°.
Mix all ingredients, creaming shortening and sugar first, then add eggs and dry ingredients last. Roll into small balls. Dip into mixture of 2 tablespoons of sugar and 2 teaspoons of cinnamon. Place on cookie sheet. Bake in 350° oven for 10 minutes. Makes 6 dozen or more.
Arrange artichoke bottoms in large greased baking dish. Melt butter in medium skillet. Add shallots and garlic; saute several minutes and then add snails. Saute for a few minutes and then remove snails from pan. Set aside. Add mushrooms to pan and cook until mushrooms are very tender. Add flour, wine, salt and pepper; heat until thickened. Place 2 tablespoons of filling and 1 snail on each artichoke bottom. Cover and bake for 10 minutes. Remove cover and bake an additional 10 minutes. Garnish with parsley sprigs. Makes 4 to 6 servings.
Slice cabbage, pepper and carrots thin. Dice the potatoes. Chop onions and saute onions in oil. Add the water and all of the ingredients. Bring to a good boil, then simmer for 2 hours. Add a light zaprashka and simmer 15 minutes more. Season to your taste.
Cook the sugar, molasses, chocolate, butter, salt and 1/2 of the cream to the thread stage (230°). Add remaining cream gradually and continue to cook to the hard ball stage at (254°). Remove from stove. Cool. Beat well and pour into buttered pans. Cut into squares when nearly cold.
Mix strawberry Jell-O and water; add the berries and pineapple. Pour in mold and let set. Mix lemon Jell-O and water; when thickened, add whipped cream and cream cheese. Pour over strawberry mold. You may top with whipped cream.
Dissolve jello in boiling water. Add apple juice, chill until slightly thickened. Add apples and celery. Chill until set. Serves 12.
Beat egg white until stiff peaks form. Add brown sugar. Add nuts. Stir nuts until coated. Place with teaspoon onto nonstick cookie sheet. Bake at 250° for 25 minutes. Let cool.
Sift flour, soda and salt. Cream shortening and 1 cup of sugar. Add eggs; mix well. Add apple, milk and vanilla. Add sifted dry ingredients; beat well. Stir in nuts. Pour into greased and floured loaf pan. Combine remaining sugar and cinnamon; sprinkle over batter. Bake at 350° for 1 hour.
Preheat oven to 375°. Mix shortening, sugar and eggs. Stir in raisin liquid. Add vanilla. Stir in flour, soda and salt. Stir in rolled oats and raisins. Drop by teaspoonful about 2 inches apart on lightly greased cookie sheet. Bake 10 to 12 minutes.
Put egg whites into a bowl; add baking powder and beat until stiff. Gradually add sugar, beating often for each addition. Mix in graham cracker crumbs, then add nuts and flavoring. Spread in a 9-inch glass pie pan that has been generously greased. Bake at 325° for 25 minutes or until lightly browned, cool then spread with whipping cream on top. Refrigerate at least 4 hours before serving.
Mix oil, sugar and eggs. Sift in soda, salt and flour a little at a time. Add vanilla and cut up apples and pecans. Cook 1 hour 15 minutes in tube pan.
Mix all ingredients together and pour into unbaked 9-inch pie shell. Bake at 350° for 45 minutes or until golden brown.
Add all ingredients together (except chicken) and blend together until smooth. Put chicken in a bowl, pour marinade over chicken and marinate for 30 minutes. Heat broiler. Put chicken on broiling pan, reserving marinade. Broil the chicken, basting occasionally, with reserved marinade, until browned, about 30 minutes.
Saute onion, celery and mushrooms in butter. Using flour, make gravy in pan with chicken broth. Combine all ingredients. Cover with buttered bread crumbs. Bake in casserole dish for 45 to 60 minutes at 350°. Serves 4.
In large heavy soup kettle, melt butter or margarine; add carrots, celery, onion, green pepper and ham. Cook over medium heat until vegetables are crisp-tender, about 10 minutes, stirring occasionally. Do not brown. Add broth. Mix cornstarch, flour and milk together in separate bowl and add to broth and vegetables, stirring constantly, until slightly thickened. Add paprika, cayenne and mustard. Add cheese gradually, stirring constantly, until cheese is melted. Do not allow soup to boil after cheese is added because it will curdle. Serve very hot. Makes about 2 1/2 quarts soup.
Peel and slice eggplant into very thin slices (1/8-inch). Soak slices in salt water for 30 minutes; drain. Mix flour and water to a paste consistency. Dip each slice into flour mixture and cook in hot oil until browned lightly. Drain and serve hot.
Cook all ingredients (except chipped ham) on medium heat until it comes to slow boil. Cook slowly for about 5 minutes. Add chipped ham a piece or two at a time and mix into sauce with fork until all mixed. Cook gently for about 5 minutes. Serve on soft or hard buns.
In a saucepan, cook the onion in the butter over moderately low heat, stirring occasionally, until the onion is soft. Add the chiles and the tomatoes. Cook the mixture over moderate heat, stirring occasionally, for 8 to 10 minutes or until the liquid has evaporated. Stir in cream cheese. Maintain a moderate to low heat until the cheese is melted. Stir in the chicken broth, the half and half, the lemon juice, the cayenne and salt to taste. Heat the soup over moderate heat until it is hot, but do not let it boil.
Combine all dry ingredients. Add melted oleo, milk and egg. Mix just until dry ingredients are moistened. Stir in raisins. Shape dough to form a ball; pat out on a lightly floured surface to form an 8-inch circle. Cut into 8 to 12 wedges. Bake on a greased cookie sheet in a preheated 425° oven for 12 to 15 minutes or until light golden brown. Serve warm at breakfast or brunch with butter, preserves or honey, as desired.
Sift sugar and flour together. Add eggs and milk. Add melted butter and vanilla. Pour in large pie plate sprayed with nonstick baking spray. Bake at 325° for 30 to 40 minutes.
Season chicken breasts with salt and pepper. Heat oil in 12-inch skillet over medium heat. Meanwhile, drain pineapple, reserving juice. Brown chicken in oil about 10 minutes. Stir in carrots, onion, water, vinegar, honey, soy sauce, chicken cubes and reserved pineapple juice. Cover; simmer 35 minutes or until chicken is tender. Remove chicken. Stir together cornstarch and 1/2 cup water. Stir cornstarch mixture into pan juices. Cook, stirring constantly, until mixture boils, about 2 minutes. Stir in pea pods and pineapple; cook 1 minute. Arrange chicken and vegetables on hot rice. Stove top about 55 minutes. Makes 6 servings.
Boil first 4 ingredients 1 hour. Add spaghetti, boil 1 hour more. Add next 9 ingredients and boil 1 hour longer. Mix oil and flour with a little soup and then add to the soup to thicken. Yields 57 (1-cup) servings.
In large skillet, brown meat and onion. In large pan, cover potatoes with water and cook. Add remaining ingredients and simmer. Serve with corn bread.
Dissolve gelatin in 2 cups hot water. Mix in pie filling and pineapple. Place in a favorite mold or dish. Chill overnight.
Brown onion with hamburger. Drain and add other ingredients. Bake for 40 minutes at 350° until bubbly.
Mix the graham cracker crumbs and 1/2 cup peanut butter until well blended using a fork. Add chocolate chips. Spread half the graham mixture in a 9 x 13-inch Tupperware container. Press down. Spread slightly softened ice cream. Top with remaining crumb mixture. Freeze until firm (2 to 4 hours). Top with the hot fudge mixed with 2 heaping tablespoons peanut butter. Freeze until firm. Top with the Cool Whip and sprinkles.
Cook noodles and add salt. Brown onions in fat and cool. Add tomatoes; simmer for 10 minutes. Arrange 1/3 of noodles in a well-greased 1 1/2-quart casserole. Cover with 3 hot dogs. Add a layer of noodles, 3 more hot dogs and another layer of noodles. Add 2 hot dogs on top. Pour sauce over noodles and hot dogs. Cover; bake at 350° for 30 minutes.
Heat soup, sugar, oil, vinegar, dry mustard and Worcestershire sauce to just boiling. Set aside to cool. Slice and cook carrots. Cut up onion and pepper. Add carrots to onion and peppers. When soup is cool, pour over carrots, onions and peppers. Mix well. Can keep in refrigerator for at least 2 weeks.
Melt butter in skillet. Add meat and brown. Cover with water and add seasonings. Simmer until meat is cooked. Add cut mushrooms to meat and continue cooking for a few minutes until mushrooms are done. Serve with rice.
Combine zucchini, carrots and bananas. Add eggs, oil, sugar and vanilla. Mix well. Combine dry ingredients and add. Fold in nuts. Pour into 2 loaf pans. Bake at 350° for 1 hour.
Melt butter and chocolate together in a double boiler. Beat eggs in a bowl, gradually blend in sugar. Add flour and salt, then combine with chocolate mixture. Pour into an ungreased 8 inch pie plate and bake at 350° for 20 to 25 minutes. Cool, then freeze. This pie does not require thawing before serving. Freezes beautifully, no hostess should be without one in the freezer at all times. Yield: 6 servings. Serve with vanilla ice cream.
Add vinegar, lemon juice and salt to boiling water. Add jello and stir until dissolved. Cool. Put in refrigerator until partially set. Whip. Add mayonnaise, milk, onion, celery, cheese and pimiento. Put in salad mold and in refrigerator until set.
Bring sugar, water and coffee to a boil; skim off fat. Let cool. Pour into 1/2 gallon jug. Add vodka and vanilla bean. Store in a dark place. Shake every few days.
In oven, melt butter in 11x7 baking dish. Add macaroni (uncooked), salt and pepper. Stir. Sprinkle cheese over top of macaroni. Pour milk over macaroni and cheese. Bake, uncovered at 350 degrees for 45 minutes. Then add sausage on the top. Bake 15 minutes longer.
Wash and drain wild rice. Melt butter in large pan. Add rice, almonds, chives, mushrooms; cook and stir until almonds are golden brown. Heat oven to 325 degrees. Pour mixture into ungreased 1 1/2 quart casserole. Heat chicken broth to boiling; stir in rice mixture. Cover tightly. Bake about 1 1/2 hours or until all liquid is absorbed and rice is tender and fluffy.
Mix eggs, sugar, oil and vanilla. Add zucchini, pineapple, raisins and nuts. Mix well, then mix in dry ingredients. Bake in two greased bread pans at 325 degrees for 1 hour or until done.
Place corn chips in bottom of a 9 x 13-inch pan. Brown hamburger and onion. Add beans, tomato sauce and taco sauce to hamburger. Spread mixture over chips. Place tomatoes and lettuce on top and cover with cheese. Bake 15 minutes at 350°.
Pour batter into 3 (8-inch) round cake pans. Bake at 350° for 50 to 60 minutes.
Cook and mash potatoes with margarine and milk. Add remaining ingredients. Refrigerate overnight. Bake at 350° for 45 minutes. Good for do-it-ahead meals.
Melt sugar and syrup together. Add peanut butter and mix well over low heat. Remove from stove and add nuts, coconut and Special K. Spread in buttered pan, 8 x 8-inch. Melt chocolate chips in a double boiler and then spread on other mixture in pan. Do not refrigerate. Cut in squares after it cools.
Heat broth and water. Add vegetables, meat and seasonings. Bring to a boil; reduce heat and boil gently, uncovered, for 15 minutes. Add noodles. Cook until noodles are tender, about 10 minutes. Remove bay leaf.
Cream the brown sugar with the eggs. Add remaining ingredients. Grease and flour pan. Bake 30 to 35 minutes at 350°.
Brown hamburger meat until done and drain. Add salsa sauce and cheese to meat and heat until cheese is melted. Serve with Doritos, tortilla chips or as desired. Refrigerate any unused dip. Serves 6 to 10.
Sift flour, baking powder and salt. Blend eggs and corn. Stir into dry ingredients. Fry in deep skillet in hot oil. Drain well. Serve with syrup.
Mix the first 4 ingredients and bring to a boil to dissolve. Mix in pan the remaining ingredients. Pour juice and fruit (boiling) over dough mixture. Bake at 350° for 35 minutes or dough on top is done. Use a deep dish. Scrumptious and easy. Serves 8.