HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450°. In large bowl, whisk together egg white, chili powder, salt and garlic and onion powder until frothy. Add potatoes; toss to coat well. Using slotted spoon, transfer potatoes to nonstick baking sheet. Spread to make single layer. Bake until golden brown and crisp, about 20 minutes, stirring once during baking. Makes 4 servings.
Mix cottage cheese and dry jello until jello is completely dissolved. Stir in pineapple, mixing well. Fold in whip cream. Chill before serving. Can lower fat by using all low-fat and lite ingredients.
To begin: Set tortillas aside (for room temperature). Rinse out beans. Put in crock-pot. Fill with water to top of beans. Cover and cook all day on low. Drain. Put in a large pot. Mash. Add 1/3 cup of grated cheese, 2 tablespoons of olive oil and water to moisten. Cook on low until steaming hot. Crumble meat; add cracked pepper and pinch of salt and cook on low. Stir occasionally until well done. After removing skin and seed from avocados, put both in bowl and mash. Add salt, pepper and 1/2 teaspoon garlic powder. Add cottage cheese and sour cream and mix with fork until all blended; refrigerate.
Melt butter in a 13 x 9-inch pan. Mix flour and spices. Mix buttermilk and egg. Coat chicken with milk and egg mixture, then coat with flour mixture. Put in pan and coat each side in the melted butter. Bake 30 to 45 minutes at 350°.
In saucepan, mix brown sugar and cornstarch. Stir in water. Cook over medium heat, stirring constantly, until clear and thickened. Stir in remaining ingredients. Remove from heat. Spoon glaze over ham surface during last 30 minutes of baking.
Dip chicken in several beaten eggs. Put on cookie sheet; turn every 1/2 hour. Bake 2 hours.
Cook corn meal and 2 cups milk until consistency of mush. Remove from heat; add salt, baking powder, oil and 1 cup milk. Add egg yolks and fold in egg whites. Bake in greased 2-quart baking dish in slow oven at 325° for 1 hour. Spoon into warm dish; top with butter. Serves 8.
Season to taste with salt, pepper, sage and celery. Mix well. Add the melted butter. Moisten with water or milk or with broth from cooked fowl. Oysters may be added, if desired. Put in pan and bake in moderate oven at 350° approximately 30 minutes.
Mix the salmon and cream cheese in mixer or processor. Can also add a little lemon juice and a dash of dill, if desired. Cover and refrigerate. Can roll in nuts and cover form with Saran Wrap. Refrigerate until ready to serve. Serve with crackers or vegetables.
Put liver, onion and crackers through food chopper; chop fine. Add eggs, milk and seasonings. In a skillet, heat some lard or bacon drippings and into this, drop meat mixture by tablespoons. Fry each side until brown and crisp. Makes 4 large servings.
Combine butter and grated Parmesan cheese. Spread on both sides of six 1 inch slices French bread. Sprinkle bread on both sides with poppy seeds. Place on baking sheet and toast at 350 degrees about 12 minutes, turning once.
Mix together flour, baking powder, salt and baking soda. Add eggs, buttermilk and butter; mix well. Pour batter into a preheated waffle iron and cook until crisp and golden.
Preheat oven to 450°. In large bowl with fork or spoon, mix flour, baking powder and salt until well blended. Add milk and salad oil all at once. Stir until dough forms a ball. With hand, knead dough in bowl ten times or until smooth. Roll dough between sheets of waxed paper into 6-inch square, about 1-inch thick. Cut into 9 biscuits. Place on ungreased cookie sheet. Bake 10 to 12 minutes until golden. Makes 9 biscuits.
Put bottom crust in pan. Put can of crushed pineapple in crust. Mix sugar and flour. Sprinkle over pineapple. Dot butter over this. Put on top of crust. Bake at 350° for 45 minutes.
Butter 1 1/2-inch muffin tins and coat generously with graham cracker crumbs; set aside. Cream the egg yolks, sugar and cream cheese until fluffy. Beat egg whites until stiff and fold into cream mixture. Spoon cream cheese mixture into muffin tins. Fill about 3/4 full. Bake at 350° for 20 minutes. Cool 10 to 15 minutes (centers will fall, foamy and indented). Carefully remove from muffin tins. Spoon 1 teaspoon Sour Cream Filling into center indention. Store in refrigerator. Makes 48 servings.
Heat oven to 375°. Grease and flour 13 x 9-inch pan. In medium bowl, combine flour, soda and sugar; set aside. In large saucepan, combine butter, water and cocoa; bring to a boil. Remove from heat. Add flour mixture, buttermilk, eggs and vanilla. Use electric mixer, beat 2 minutes at medium speed. Bake at 375° for 20 to 30 minutes, until toothpick inserted in center comes out clean. Cool. Frost with Buttercream Frosting. Makes 12 servings.
Saute onion in butter or margarine. Combine all ingredients. Sprinkle with paprika. Bake at 350° for 15 minutes or until hot. Serves 6.
Combine first 6 ingredients in a jar and shake. This will keep refrigerated for up to 1 week. Tear lettuce and combine with cheese, strawberries and nuts. Pour dressing on just before serving. This is a great summertime salad.
Blend all ingredients. Pour into unbaked pie shell. Bake at 450° for 10 minutes (preheated). Reduce temperature to 350° and bake 45 minutes.
Beat egg whites, water, salt and vanilla until foamy. Add cream of tartar and beat until it stands in peaks. Mix in rest of ingredients. Bake in ungreased tube pan.
Put 1 cup rice on bottom of pan (uncooked). Cover with cream soup and place dried onion soup on top of cream soup. Lay chicken on top of onion soup. Cook with lid 1 1/2 hours at 425°. No need to check until finished.
Cook the beef until tender. Add potatoes and cook until they are tender. Add other ingredients. Boil 15 minutes more.
Brown meat and onion in a small amount of fat in a skillet. Add beans, barbecue sauce and ketchup. Also add brown sugar and chili powder, if used. Turn into a 2-quart casserole; sprinkle with chopped bell pepper and bake in a 350° oven until it bubbles all over. Sometimes I use a heavy iron skillet to brown the onions and meat. Add the chopped pepper also to this and combine everything; then simmer on top of stove, until heated through. Saves time and easier on cooling system in summer.
In hot oil, cook chicken a few pieces at a time until browned on all sides. Remove chicken to roasting pan. Keep 1 tablespoon of fat in the skillet. Over medium-high heat, cook onion until tender. Stir in tomato sauce, brown sugar, mustard, Worcestershire sauce, vinegar, salt and 1/4 cup water. Heat this to boiling. Pour sauce over chicken in roasting pan. Bake, uncovered, for 30 minutes or until chicken is fork-tender. Can occasionally brush chicken with sauce.
Mix dry ingredients. Blend milk and shortening together, then add to dry ingredients. Stir, then knead 20 seconds. Break into 12 portions. Fold dough portions in on themselves. Dip tops in milk and place on a greased baking sheet or iron skillet. Bake 12 to 15 minutes at 450°. Sticks to the ol' gut! Serves 12.
Mash cream cheese and add lemon juice, onion, celery and salt. Stir in shrimp which has been broken into tiny pieces or mashed well. Let stand at least 1 hour before spreading between buttered rounds. Yield: 25 servings.
Split the graham cracker in half. Put the chocolate on one piece of the cracker. Toast the marshmallow. Put it on the chocolate, then put the other cracker on it. Makes 1 serving.
Melt oleo over low heat in 1 1/2-quart saucepan. Blend in flour; add milk and bring to a boil. I use a whisk to make sure it doesn't get lumpy. Boil 2 minutes until thick, stirring constantly. Add remaining ingredients and heat, uncovered, for 15 minutes over low heat.
Melt butter in a 9 inch cast iron skillet. Spread brown sugar evenly over bottom of skillet. Drain pineapple, reserving 1/4 cup juice; set juice aside. Arrange pineapple slices in a single layer over brown sugar mixture and place a cherry in center of each pineapple ring. Set skillet aside.
Heat oven to 350°. Grease and flour rectangular pan, 13 x 9 x 2-inches.
Cream margarine and sugar. Add eggs, one at a time. Add baking powder, flavoring and Crisco. Add flour alternately with the milk, starting and ending with flour. Bake 1 1/2 hours at 300° to 325°. Heat too high causes cake to crack on top. Baking too long causes cake to be dry.
Mix sugar, cornstarch, cocoa and salt together in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until thickens and boils. Boil 1 minute. Remove from heat. Gradually stir at least half of hot mixture into egg yolks. Then blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in butter and vanilla. Pour immediately into 9-inch cooked pie shell. Serve with sweetened whipped cream. Whip the whipping cream and powdered sugar together until fluffy and stiff. Dot over pie when it is cool.
Heat oven to 375°. Cream butter flavored Crisco, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt and baking soda. Add to creamed mixture gradually. Stir in chocolate chips and nuts. Drop rounded teaspoonfuls 3 inches apart on ungreased baking sheet. Bake at 375° for 8 to 10 minutes. Cool on baking sheet 2 minutes. Remove to cooling rack.
Cut potatoes into small cubes. Add chopped onion and potato cubes to casserole dish. Cut butter over top. Microwave 45 minutes. Add slices of cheese to the top and microwave 15 more minutes.
Mix all ingredients in large bowl until well moistened. Drop dough by teaspoonfuls about 2 inches apart onto greased baking sheet. Bake 10 to 12 minutes or until edges are light brown in 350° oven. Makes about 4 dozen cookies.
Cream shortening and sugar; beat in eggs. Add vanilla and sour cream. Sift together dry ingredients; blend in. Add chocolate chips and nuts. (Also good when Heath chips are used instead of chocolate chips.) Shape as desired. Bake at 375° for 12 to 15 minutes. Yields 5 to 6 dozen.
Boil chicken, pork, garlic and celery together in a large stew pot filled with water. Cover and simmer 1 hour or until meat is very done and tender. Cool and skim off fat. Reserve broth to add later. Pull meat off bones and shred by hand or in food processor. Place shredded meat in large stew pot on top of stove and add tomatoes, corn, lemon juice, catsup, Worcestershire sauce and chili powder. Add as much of broth as desired for preferred thickness. Stir often while simmering on stove top. Crumble 1 piece of dry toast to thicken. Can be made ahead and frozen. Fresh or frozen vegetables may be used in lieu of canned.
Cook spaghetti; drain, then stir butter into hot spaghetti. Stir in Parmesan cheese and egg to form mixture. Press into buttered pan to form crust. Put cottage cheese into crust.
Prepare cake mix per box instructions and bake in a 9 x 12-inch cake pan. While cake is still warm, poke 12 to 15 holes with the end of a wooden spoon. Pour sweetened condensed milk into holes. Spread caramel topping over cake. Thaw Cool Whip and spread over cooled cake. Sprinkle crushed candy bars over Cool Whip. Chill overnight.
Prepare pudding using skim milk. Pour thin layer into pie crust. Slice 1/2 of banana into thin slices and spread over pudding. Add another layer of pudding over bananas. Sprinkle crushed graham cracker crumbs over this. Slice other 1/2 of banana over crumbs. Add rest of pudding over all. Chill thoroughly; top with Cool Whip. At serving time, put tablespoon (or two) of crushed strawberries over each serving.
Brown meat with onion, mushrooms and green peppers; drain. Stir in tomato juice, basil and oregano. Put 1/2 mixture in a 1 1/2-quart casserole dish sprayed with nonstick cooking spray. Cover with layer of cheese. Add remaining mixture and cover with remaining cheese. Bake at 350° for 30 to 40 minutes.
Combine all ingredients in a saucepan and heat until it comes to a boil. (Great when added to chipped ham!)
Combine the uncooked noodles (crunched up), cole slaw mix and almonds and sunflower seeds. Make dressing of the oil, vinegar, sugar and contents of seasoning packets from noodles.
Melt two tablespoons of the butter in a large skillet. Saute asparagus for two to three minutes or until barely tender. Remove and reserve.
Combine cheeses, spices, onion, green pepper, mushrooms, eggs and milk in large bowl. Mix thoroughly. Divide evenly into 2 pastry lined pie plates. Crumble bacon over top. Bake at 350° about 50 minutes. Let stand 5 minutes before serving (can freeze before baking).
Mix shortening, sugar and eggs, then add flour, soda and salt. Mix well. Roll mixture into balls, then roll balls into cinnamon and sugar mixture. Place cookies on cookie sheet. Bake at 400° for 8 to 10 minutes. Makes 5 dozen.
Partially cook bacon. Place a slice of cheese on each slice of toast. Spread with soup; cover edges completely. Top with bacon. Broil about 4-inches from heat until cheese melts. Makes 8 open-faced sandwiches.
Soak the first 3 ingredients for 24 hours. Drain and rinse well, then cover with clear water for 1 hour. Drain. Mix remaining ingredients together. Pour mixture over chunked cucumbers and bring to a boil. Add a little green food coloring for looks. Reduce heat and simmer for 30 minutes. Remove from heat and pack in sterilized jars and seal.
Heat broth and margarine to boiling in 10 inch skillet. Stir in vegetables, rice and contents of seasoning packet. Heat to boiling; reduce heat to low. Cover and simmer 5 to 6 minutes or until vegetables and rice are tender. Sprinkle with cheese.
Mix condensed milk, lemonade, Cool Whip and lemon juice. Pour into pie crust. Refrigerate 1 hour or longer. Suitable for freezing.
Steam sprouts 5 minutes or until tender. In small skillet, fry bacon crisp, drain and crumble. Add onion to drippings in skillet, saute 5 minutes until tender, add remaining ingredients to skillet, cook, stirring until mixture boils. Stir in bacon. Pour over Brussels sprouts.
Cream butter and sugar. Add vanilla and mix. Add flour and mix. Blend in pecans and dates. Roll teaspoonfuls of dough into balls. Refrigerate balls for 1 to 2 hours. Bake at 350° on a greased cookie sheet for approximately 20 minutes. Remove from oven and roll balls into powdered sugar. Sprinkle them again with powdered sugar after cookies have cooled. Store in an airtight container. They keep well.
Cook all ingredients together stirring constantly until mixture thickens. Add cooled raisins and 1 teaspoon vanilla. Pour mixture on baked crust and top with remaining 1/2. Bake 30 minutes at 350°. Cut when cool. Refrigerate or freeze.
Beat 1st seven ingredients. Pour into 10 inch pie pan which has been sprayed with Pam. Put peaches on top of batter. Beat 8 oz. cream cheese,1/2 cup sugar, and 3 Tbsp. of peach juice. Spoon over peaches, leaving a 1 inch space around the edge. Bake at 350° for 30 to 35 minutes. Does not look to good but is it delicious!
Combine eggs and milk and beat until well blended. Add cracker crumbs; set aside until all liquid is absorbed. Add remaining ingredients (except cheese) to crumb mixture. Spoon into greased 1-quart casserole. Bake at 350° for 45 minutes. Top with cheese.
Mix sugar, milk and butter; boil for 1 minute. Add rest of ingredients and mix. Pour into 9 x 13 pan. Let cool. Sprinkle with powdered sugar and cut into bars.
Place meat in bowl. Add eggs (slightly beaten) and bread crumbs; mix well. Place green pepper, carrots and celery in food processor or blender until very fine. Mix vegetables with meat. Add parsley and pepper. Add water as you go, using only as much as needed and no more. Mixture should be moist, but firm enough to shape with your hands. Mold meat into loaf so it is firm and holds together. Grease bottom of flat baking pan and place loaf in pan. Bake at 350° for 1 to 1 1/2 hours. Yields 6 servings.
Rub turkey cavity with salt and pepper; rub skin with butter. Fill turkey loosely with stuffing. Place turkey on large sheet of foil in roasting pan. Combine wine, brandy, thyme and basil; mix well. Pour over turkey; seal foil tightly. Bake at 400° for 3 hours and 30 minutes; fold foil back. Bake for 30 minutes longer or until turkey is browned.
Combine ham with eggs, onions, peppers, mustard, relish and mayonnaise. Cut off tops of rolls; scoop out. Fill with the ham mixture. Sprinkle with cheese. Place in 7 1/2 x 12-inch baking dish. Place in microwave for 2 or 3 minutes.
Cut strip of cooked lasagna into 3 pieces. Alternately add the following ingredients in layers in a 10 ounce casserole: 1 tablespoon spaghetti sauce, one piece lasagna, bits of cheese and cottage cheese and green pepper. Continue this procedure, ending with the sauce. Save a few pieces of cheese to top the mixture. Bake at 350° for about 30 minutes.
Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, about 10 minutes. Drain; place in a greased 1 1/2-quart baking dish. In a small saucepan, melt 1/4 cup butter and cheese, stirring often. Stir in dill. Pour over the carrots. Toss with saltines and remaining butter; sprinkle over carrots. Bake, uncovered, at 350° for 25 to 30 minutes or until lightly browned and bubbly.
Combine cereal, raisins, sunflower nuts (and chocolate chips) in a large bowl. Combine honey and sugar in a medium pan; heat over medium heat 2 to 5 minutes or until mixture comes to a boil. Boil 1 minute. Add peanut butter and vanilla; stir until peanut butter is melted. Pour over cereal mixture; mix well. Press mixture into greased 15 x 10 x 1-inch baking pan. When cool, cut into 1 1/2-inch squares. Makes 5 dozen bars.
Mix first 7 ingredients together and place in a greased casserole.	Sprinkle crushed flakes over the top and dot with butter. Bake at 300° for 1 hour. Serve with barbecued meat or ham.
Pour mixture over chicken and rice. Top with 1/2 cup shredded cheese, then crushed potato chips and 1/2 cup sliced almonds. Bake at 300° for 1 hour.
Mix sugar, flour and cocoa together until well blended. Separate eggs. Beat egg yolks, adding milk and vanilla. Add to dry ingredients and mix well. Add butter and cook in microwave until thick. Pour into baked crust. Top with meringue and bake at 350°.
Place all ingredients in medium saucepan. Cook and stir over medium heat for 5 minutes or until sauce is somewhat thickened. Serve hot over apple cake. Can be reheated to serve later.
Put cola in skillet and add catsup. Stir together; then add the drained chicken pieces into skillet. Cover and cook 30 minutes on one side; then turn chicken and cook 30 minutes on other side. Be sure to check the heat and reduce as it cooks.
Spread the mayonnaise evenly on top of the cod fillet. Sprinkle dill on the top of the cod fillet. Place cod in a baking dish, uncovered, and bake at 325° for 35 to 40 minutes. When the mayonnaise turns golden brown, it's finished. Serve with a vegetable or tossed salad. Bust out the wine and "let's eat!"
Mix and place on pineapple ring using ice cream scoop. Top with marshmallow and cherries. Bake 10 minutes at 400°.
Heat skillet with oil; add rice and chopped onion. Saute until rice starts to brown. Add tomato juice; stir while it is sizzling. Add bouillon cube, salt, pepper and mushrooms. Cover with about 3 cups water. Cover; reduce heat and simmer on low for about 30 minutes. May have to add water. Taste test for doneness.
Combine all the ingredients except the noodles and put in a 3-quart casserole dish. Cover and bake for 1 1/2 hours at 350°. Sprinkle noodles over top of the casserole and bake an additional 10 to 15 minutes. Yields 6 to 8 servings.
Beat yolks of eggs until creamy. Add potatoes. Sift flour, salt and pepper; add to yolks. Beat egg whites until stiff. Fold egg yolk-flour mixture into egg whites. Drop by teaspoon into hot fat. Fry until golden brown. Drain and serve hot.
In a large bowl, whisk yeast and sugar together in warm water until dissolved. Set aside for 15 minutes. This mixture will rise and become foamy. After 15 minutes, whisk salt and melted butter into yeast mixture. Add flour, 1 cup at a time, beating well after each addition. The last few cups will be hard to incorporate; stir in as much as you can, then transfer to floured surface and knead in the rest of the flour.
Mix all. Bake in 13 x 9-inch pan at 350° for 50 minutes.
Combine parsley, chives, oil, vinegar, pepper and thyme; mix well. Place tomatoes in a shallow container; pour dressing over tomatoes. Cover and refrigerate overnight. Drain tomatoes, reserving dressing. Arrange tomatoes on lettuce-lined serving plates; spoon dressing over tomatoes. Yields 12 servings.
Cream butter and sugar on high speed until fluffy. With spoon, gradually add flour, vanilla, chips and nuts. Drop by teaspoon onto ungreased cookie sheet. Flatten with fork. Bake at 350° for 16 to 20 minutes. Sprinkle with powdered sugar while still hot. Cool.
Dissolve jello in boiling water. Add ice cubes. When it starts to gel, remove ice cubes. Add remaining ingredients, except whipping cream. Before serving, whip the whipping cream and fold into jello mix.
Mix first 5 ingredients and cook until thick. Add next three ingredients. Pour into uncooked pie shell. Cook at 350° until pie is very thick and knife comes out clean. Cover with meringue and let brown.
Cook celery 5 minutes; drain. Put in buttered 9 x 13-inch pan. Next pour on chestnuts. Thin soup a little and pour over chestnuts. Top with crackers, then melted oleo, then almonds.
Blend in cream cheese, milk, lemon juice, garlic salt and Worcestershire sauce. Blend into the cooked noodles. Pour in a greased 11 x 7-inch baking pan or dish. Cook onion and green pepper in butter until tender. Add beef and stir until brown. Stir in tomato sauce and catsup; cook over medium heat until thickened (about 8 minutes). Spread over noodles. Bake in a 375° oven about 10 minutes, until bubbly hot. Makes 6 to 8 servings.
Pour chili in a saucepan and partially mash the beans. Add remaining ingredients; simmer 5 minutes. Keep hot and serve with taco chips, crackers, chips or large Fritos.
In a bowl, stir together flour, baking powder and salt. Cut in shortening until mixture has texture of bread crumbs. Make a well in center and add enough milk to make a very soft dough. (The softer the dough is the higher the scones will rise.) Turn dough onto well floured board and pat into 3/4-inch thick round. Using a 1 1/2-inch cutter, cut and place scones onto ungreased and floured baking sheet. Bake at 475° for 12 to 15 minutes, until lightly browned. Makes 15 to 18.
Rinse black-eyed peas and drain. Layer peas with onion slices in	bowl, sprinkling each layer with cracked pepper. Process vinegar, salt, garlic and vegetable oil in blender at high speed for 3 minutes, or until well blended. Pour over peas and onions. Chill for 2 hours or 2 weeks. Flavor improves after several days. Yields 50 servings.
Boil tomatoes and onions until soft. Put in sacks. Drain the bags after 2 hours. After draining, run through sieve. Pour juice (from draining) away. Put it through the blender. Add sugar, salt, cloves, cinnamon, dry mustard and vinegar to the pulp. Boil 10 minutes. Put clear jell in to thicken.
Mix butter, sugar, eggs and vanilla. Mix dry ingredients. Roll fruit in flour mixture. This is a stiff batter. Cook in same pan you mixed it in. Bake for 1 1/2 hours at 350°. Stir every 15 minutes. Pack in pan while hot. You may pour small amount of sherry over top if desired.
Sift 1 1/2 cups flour with 3 tablespoons of sugar. By hand, combine margarine, salt and vinegar and add to flour. Press dough into bottom and sides (to a height of 1-inch) of greased spring-form pan. Fill pan with blueberries (reserving 1 cup), 1/2 cup sugar, 2 tablespoons flour and cinnamon. Bake for 50 minutes at 400°. When cool, add reserved cup of berries and sprinkle with powdered sugar.
Mix dry ingredients with oil. Pour over crackers. Put in large container and shake several times a day.
Mix. Store in covered, sealed container. Add 2 spoonfuls per cup of hot water.
Spread crescent roll dough on a cookie sheet, covering bottom and halfway up sides to form a rim. Bake 11 minutes at the temperature indicated on the package. Cool.
Melt chips, peanut butter and paraffin. Add nuts, stirring well. Dip out and drop by teaspoonfuls on wax paper.
Blend until smooth; pour over dough. Bake at 325° for 40 to 50 minutes. Cut in squares.