HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place mashed potatoes in a bowl. Beat eggs. Add to potatoes along with onion, flour, salt and pepper. Mix well. Heat oil in skillet until hot. Drop potato mixture by ice cream scoop, 1/4 cup at a time, in skillet about 3-inches apart. Flatten with turner. Brown on each side. Serve hot (plain) or with applesauce or maple syrup.
Blend first 4 ingredients. Bake 10 minutes, with cover on, at 350°. Add shredded cheese and crumbs; bake 30 minutes longer.
Soften cream cheese; blend all ingredients. (Best if made a day ahead.) Serve with fresh fruit slices suitable for dipping.
In a small saucepan, melt butter or margarine over medium heat. Stir in curry powder and red pepper. Cook and stir for 1 minute. Set aside. In a blender container or a food processor combine peanuts and coconut. Blend or process until peanuts are ground. Transfer mixture to a pie plate or shallow mixing bowl. Stir in cornmeal, paprika and salt. Set aside.
Spray bottom of a wok with cooking spray. Cook vegetables first. It will take about 15 to 20 minutes. While this is being done, you can cook your rice. After vegetables are done, set aside and place your chicken in wok. Wok needs to be very hot for chicken. You may need to spray again with cooking spray before putting chicken in. Season chicken with soy sauce as you cook it. You need to stir chicken often as you cook it. It will take about 5 to 8 minutes to cook.
Melt butter in a 9 x 13-inch pan. Sprinkle brown sugar evenly over butter. Drain pineapple, reserving juice. Arrange pineapple slices in pan. Place cherry in each slice. Add enough water to juice to make 1 1/3 cups. Add this and 2 eggs to cake mix and mix as directed. Pour into pan over pineapple and bake at 350° for 40 to 45 minutes. Let stand 5 minutes in pan before removing.
Combine softened cream cheese and mayonnaise. Mix in lemon juice, chopped onions, mustard and garlic powder. Fold in Snow crabmeat or Snow crabmeat and shrimp. Chill several hours. Serve with crackers. Makes approximately 2 1/2 cups of dip.
Mix and add to chicken parts. Bake in casserole 30 minutes. Uncover and bake 30 minutes at 350°.
Beat egg whites, adding sugar and salt until stiff. Add nuts, vanilla and chocolate. Drop by teaspoonfuls onto greased cookie sheet. In preheated 350° oven, place cookies on cookie sheets and turn off oven. Keep oven door closed and leave overnight. Makes about 3 dozen.
Preheat oven to 350°. Put pork chops aside. Mix all ingredients together. Spread evenly in baking pan. Lay pork chops on top and bake 40 minutes.
Cook the hen until tender. Shred or chop the meat. Make a sauce of the sour cream, onions (sauteed in butter first), salt, cooked and drained spinach (reserve juice), chilies, spinach water and milk. Mix some of the sauce with the diced chicken. Fill and roll the tortillas. Cover with grated Monterey Jack cheese and top with remaining sauce. Bake until hot through at 350° about 30 minutes.
Blend together Ricotta and cream cheese. Add sugar, mix well. Add one egg at a time, beating well after each addition on high speed. Reduce speed to medium, slowly add cornstarch, lemon juice, vanilla and butter. Mix well. Add sour cream, mix well. Pour into greased and dusted with graham cracker crumbs spring-form pan. Bake 1 hour at 325°. Turn oven off and let sit in oven for 2 hours until cool. Refrigerate at least 6 hours before serving.
Mix biscuit mix, butter and pumpkin pie spice well. Add eggs and rum flavoring and beat well. Add milk and pumpkin and mix well.
Heat everything except fries and shredded cheese until cheese melts. Place 1/2 bag of fries in a 6 x 11-inch casserole dish. Pour half of cheese mixture on top. Add remaining French fries and top with second half of cheese mixture. Sprinkle with Cheddar cheese. Set oven at 350°. Bake, covered, for 1 1/4 hours. Uncover. Bake 15 minutes or until brown on top.
Brown sausage and drain. Melt cheese slowly over warm water. Stir in browned sausage. Add biscuit mix and stir. Shape into bite size balls. Bake at 450° for 8 to 10 minutes.
Put in bottom of jar the garlic, hot pepper and dill seed, then pack okra in jar. Boil vinegar, water and salt; pour over okra in jar and seal.
Mix 1/2 cup sugar, 1/2 cup vinegar, 1 teaspoon salt, 1 cup Wesson oil, 1 1/2 teaspoons dry mustard and 1 1/2 teaspoons paprika in order given. Beat with rotary egg beater for 3 minutes by the clock. Add remaining ingredients and put in quart jar. Cover lightly and shake well for about 5 minutes. Keep in cool place.
Cut cleaned and thoroughly washed tripe into slices about 1-inch wide and cook 1 hour in a large pot with water. Add the hominy, onion, garlic, salt and oregano. Simmer 6 to 7 hours.
Put the water and sugar in saucepan and bring to a boil. Mix the water, cornstarch and lemon juice. Pour into boiled mixture and boil until thick and clear. Add the food coloring. Cool and pour in the strawberries.
Mix all ingredients and pour	over chicken, which has been placed in a 9 x 13-inch baking dish. Cover with foil and bake for 45 minutes at 350°. Remove foil	and bake for 15 minutes uncovered.	Serve with rice.
Mix all ingredients well, except flour, until creamy. Add flour, a small amount at a time, until smooth. Roll into small balls; place on baking sheet. Press with a fork, dipped in water, crosswise. Bake at 350° for 8 to 10 minutes.
Mix milk with 1 tablespoon of flour and stir into eggs. Mix together flour, black pepper and salt. Dip roast beef chunk in egg mixture and roll in flour mixture. Drop floured beef chunks into hot cooking oil and deep fry until brown (use medium heat). Drain and serve hot. Takes about 15 minutes and yields 4 to 6 servings (time does not include cooking time for roast). Serve on divided serving dish surrounded by pickles, crab apple or cherry tomatoes, green pepper rings, carrot curls, celery sticks and parsley. Vary garnishes according to your taste.
Preheat oven to 350°. In frying pan, brown chicken in oil. Once it is brown, put chicken in a 9 x 13-inch pan. Pour sweet and sour sauce and drained pineapple chunks over chicken. Cover with foil. Bake for 40 minutes covered, then 5 minutes uncovered.
Preheat oven to 350°. Drop 1 teaspoon batter per cookie onto a greased cookie sheet. Bake 8 to 9 minutes.
Mix and press into 9 x 13 pan. Bake at 350° for 20 minutes. Let cool.
Mix jello according to directions. Refrigerate to thicken slightly. Whip with electric beater or blender. Whip in jello, cheese, pears and Cool Whip in that order. Add nuts on top. Chill.
In a small bowl, mix oil, salad dressing and dill weed. Stir and set aside. Place the Ritz Bits, oyster crackers and pretzels in a large bowl or container. Be sure to take the pretzels by hand from the bag. Do not pour directly from the bag! A large amount of salt settles at the bottom of the bag and can give the mixture a very salty flavor. Stir the oil-dressing mixture again, then pour over the cracker-pretzel mixture. Mix with a large spoon and coat well (3 to 5 minutes). Let stand for 30 minutes (or eat immediately if you wish).
Line a bottom of a 9 x 13-inch pan with a layer of graham crackers (whole). Prepare pudding according to directions and combine with Cool Whip. Pour pudding over graham crackers. Top with chocolate frosting. Chill 1 hour.
Mix all ingredients well. Pour into unbaked pie shell. Bake at 400° for 10 minutes. Reduce heat to 350° and bake for 30 to 40 minutes.
Cook vegetables as directed; drain. Mix together vegetables, mayo, onion, celery and cheese. Top with crackers. Pour melted butter on top. Bake at 350° until top is browned.
In heavy saucepan combine sugar, flour, salt and cocoa. Make certain there are no lumps. Add milk and eggs. Cook at medium temperature, stirring often. When mixture becomes hot, add margarine. Continue to cook until mixture begins to boil, and thickens. Remove from heat; stir in vanilla. Pour into pie shell.
Cook noodles in salted boiling water for 10 to 12 minutes until tender but firm. Drain well. Let eggs, margarine and cream stand at room temperature for 2 to 3 hours. Beat together eggs and cream just until blended. Toss pasta with butter and pepperoni. Pour egg mixture over this and toss until pasta is well coated. Add cheese and parsley. Serve immediately. Cook with French bread.
Cook onions and peppers in shortening until onions are clear. Add hamburger and salt. Cook until mixture falls apart. Add tomatoes, rice, and other seasonings. Arrange in large casserole. Cover and bake at 375° for 45 minutes or until done.
Cook spinach; drain well. Saute onion in butter until transparent. Stir in spinach, salt, nutmeg and pepper. In large bowl, combine Ricotta and Parmesan cheese, cream and eggs; mix thoroughly. Stir into spinach mixture. Pour into pastry shell. Bake at 425° for 15 minutes; reduce heat to 325° and bake 40 minutes.
Add ginger ale to juice in a large punch bowl. Float strawberries on top. Serve over ice or can make an ice ring using strawberries. Makes 1 1/2 gallons. Serves 50.
Cut kielbasa diagonally into 1/2-inch slices. Chop onion. Cut celery stalk diagonally into 1/4-inch slices. In a 5-quart Dutch oven over medium-high heat, cook kielbasa until lightly browned. With slotted spoon, remove kielbasa to bowl. In drippings in Dutch oven, cook onion and celery until tender-crisp, stirring frequently. Add beans with their liquid, carrots, tomatoes, thyme leaves, chicken pieces and kielbasa; heat to boiling. Reduce heat to low, cover and simmer 5 minutes or until heated through. Makes about 6 servings.
Mash avocados with lemon juice. Add cream cheese, onion, salt, garlic salt and pepper sauce. Blend. Stir in tomatoes. Serve with chips. Makes 4 cups.
Mix cream cheese, onion and garlic salt; add diced ham chips. Roll into a ball. Cover with nuts; chill.
Mix all ingredients together. Beat 3 minutes on medium speed. Pour into 3 (9-inch) greased and floured pans. Bake at 350° for 30 minutes. Cool layers before adding filling and topping.
Saute peas and bean sprouts slightly, just to soften. Season with marjoram, parsley flakes, salt, pepper, butter and soy sauce. Set aside. Season carrots with cloves, honey and salt. Butter a souffle dish or Bundt pan. Melt remaining butter, add flour and cook 1 minutes. Add cream and cook until thick, stirring constantly. Remove from heat. Add egg yolks and carrots. Cool. Fold in egg whites. Bake at 350° for 35 minutes. Unmold on platter. Place peas and bean sprout mixture in center and surround with a row of mushroom caps that have been lightly sauteed in butter and lemon juice. Yields 8 to 10 servings.
Combine egg, milk and salt. Add flour. Dough should be stiff. If not, add a little more flour. Roll very thin on floured surface. Let stand 20 minutes. Roll up like jelly roll and slice 1/8-inch thick. Spread noodles out on wax paper to dry, about 2 hours. Drop into boiling broth. Boil 15 to 20 minutes until tender. Delicious.
Peel potatoes. Cut potatoes into thin slices but not all the way through. Put potatoes in a baking dish. Fan them slightly. Add butter. Sprinkle with salt, onions and cilantro. Bake at 425° for 50 minutes. Remove from oven. Sprinkle with cheese. Bake for another 10 minutes or until cheese melts and potatoes are soft inside.
Mix Eagle Brand milk and lemon juice; add fruit and coconut. Mix with spoon and fold in Cool Whip. Spoon into prepared graham cracker crusts. Garnish with fine chopped nuts (pecans or English walnuts). Set in refrigerator overnight. Will keep a week in refrigerator.
Mix flour with sugar. Beat eggs, sugar and margarine together. Add milk, mixing well. Add 1 teaspoon vanilla. Put in unbaked pie crust and bake at 350° for 30 to 40 minutes or until done.
Delete dry mustard and replace with finely diced onion and you have hush puppies.
Cream butter, sugar and vanilla; beat in eggs. Blend in chocolate. Stir in flour and nuts. Bake in 8 x 8-inch greased pan at 325° for 30 to 35 minutes.
Cook all ingredients, except tomato paste, until tender. Then add the tomato paste. Seal in pint jars.
In large mixing bowl, beat together sugar, oil and eggs. Stir together flour, cinnamon and soda. Blend flour into first mixture. Add canned pumpkin and beat well. Pour batter into greased and floured Bundt pan. Place in cold oven and turn to 325°. Bake 1 hour and 20 minutes. Remove from oven, cool 5 minutes and remove from pan. Glaze while warm.
Beat all ingredients together for 8 minutes. Pour half of batter into a Bundt pan which has been greased and floured. Sprinkle 1/2 cup sugar and 2 teaspoons cinnamon over batter reserving some for top. Pour remaining batter in pan and sprinkle with remaining sugar/cinnamon mix. Cut through with a knife or spatula. Bake at 350° for 45 to 55 minutes.
In a 9 x 13-inch pan, place layer of boneless chicken breasts. Next layer drained sauerkraut over chicken. Then layer Swiss cheese over sauerkraut and top cheese with 8 ounce bottle of Thousand Island dressing. Bake at 350° for 1 hour. Serves 6 to 8.
Beat eggs well; add sugar and oil. Sift flour , soda and salt. Add a little at a time. Fold in nuts, apples and vanilla. Bake in a Bundt pan for 1 hour at 350°. It may take more than an hour, just keep checking.
Saute chicken, mushrooms and garlic in oil for 2 to 3 minutes. Add all remaining ingredients, except rice; bring to a full boil. Stir in rice. Remove from heat, cover and let stand 5 minutes (or until liquid is absorbed). Serves 4.
Mix pudding and milk with electric mixer. Add Eagle Brand milk and cheese. Fold in Cool Whip. Line a large glass serving bowl with vanilla wafers, then sliced bananas, then add pudding. Chill and serve.
Mix first 4 ingredients and bring to a boil (stirring constantly). Boil 1 minute. Remove from heat and add vanilla and peanut butter. Then add oats. . Mix well. Drop by spoonfuls onto buttered plate or on wax paper. Cool and enjoy.
Slice onions 1/2 inch thick and cover with cold water. Let stand for 30 minutes. Wipe dry and separate rings. Mix flour, salt and sugar. Combine egg and milk and add dry ingredients. Add oil. Mix thoroughly. Dip onion rings into batter and fry in deep fat until brown. Drain.
Mix 3/4 cup Pepperidge Farm herb dressing with ingredients. Pour into greased casserole dish. Top with 1 cup grated cheese, 1/2 cup dressing crumbs and 2 tablespoons margarine mixed together. Bake at 400° until bubbles and turns brown.
Peel eggs and cut in small pieces. Mix all ingredients. Chill and serve on lettuce.
Melt 1 stick butter in a 9 x 15-inch pan. Mix ingredients in a bowl and pour on top of butter; do not stir. Add peaches on top of batter. Add the cup of sugar by sprinkling over the top. Bake for 30 minutes at 350°.
Mix. Cook in	greased and floured Bundt pan.	Bake 50 minutes in 350° oven.
Cut chicken livers into halves; cut water chestnuts crosswise into halves. Mix soy sauce, brown sugar, ginger root and garlic in glass or plastic bowl; stir in chicken livers and water chestnuts. Cover and refrigerate at least 2 hours; drain. Cut bacon slices into halves. Wrap piece of liver and piece of chestnut in each bacon piece. Secure with wooden pick. Arrange on rack in broiler pan. Cook in 400° oven, turning once, until bacon is crisp, 25 to 30 minutes. Makes 20.
Mix cake mix and flour well.	Add oil and water; then add eggs, one at a time, beating well after each. Add strawberries to mixture and beat well.	Pour batter in 13 x 9-inch pan. Bake at 350° for 1 hour.
Cream butter, flour and pecans (save some pecans for topping). Press into 9 x 13-inch pan. Bake at 350° for 20 minutes; let cool. Mix cream cheese, 1 cup Cool Whip and 1 cup 10x sugar. Spread over crust. Sprinkle with coconut. Make 2 packages chocolate pudding using 3 cups of milk. Spread over cream cheese. Spread with remaining Cool Whip. Top with pecans and coconut. Refrigerate 1 day before serving.
Preheat oven to 425°. Line pie shell with pecans in a circular pattern. Beat eggs in a bowl until well mixed (not whipped). Set aside. Put sugar and syrup into a heavy saucepan (small pot). Cook over low heat, stirring until sugar is dissolved and mixture is smooth. Pour hot syrup mixture gradually into eggs, constantly stirring. Add the butter and keep stirring until butter is melted. Stir in vanilla extract.
Preheat oven to 350°. In a small bowl, combine onion and bread crumbs; sprinkle evenly over a baking sheet lightly coated with Pam. Bake for about 12 minutes or until golden brown. Remove from oven and set aside. In a large bowl, combine soup,yogurt and liquid smoke; stir in green beans and bacon. Transfer mixture to a 7x11 Baking dish, sprayed with Pam. Top with onion mixture. Bake 25-30 minutes.
Steam beans until tender. Blend the vinegar, oil, seed and chopped dill. Salt and pepper to taste. Toss with beans. Serves 8.
Split the ladyfingers and making sure the rounded side is facing out and the cut side in, line the sides and bottom of a 9 or 10-inch spring-form pan. Keep the balance of the ladyfingers. Set aside. Cream the cream cheese; add vanilla and sugar. Cream well. Whip heavy cream until very stiff. Fold heavy cream and cream cheese mixture together. Pour half the cream cheese mixture over the ladyfingers. Cover this with ladyfingers that were set aside. Cover with all the balance of cream cheese mixture over the ladyfingers. Top with pie filling. Chill in refrigerator for at least 3 hours or overnight.
Cream shortening and sugar. Add fruits, nuts, vanilla and soda water. Add eggs and molasses and mix well. Add flour and spices sifted together. Mix well; drop by spoonful on well-greased cookie sheet and bake at 350° for 15 minutes. Makes 8 dozen. Flavor improves with age.
Saute onion in butter until golden. Meanwhile, wash beans and cut in 2-inch lengths. Add to onion and saute, stirring constantly until beans have turned a bright green. Add remaining ingredients and simmer gently 30 minutes or until beans are tender. Makes 4 to 6 servings.
Wash sweet potatoes; bake at 375° for 1 hour or until done. Let potatoes cool to touch; peel and mash. Set aside 3 cups and keep warm. Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Combine flour and next 3 ingredients in a large bowl; cut in shortening until mixture is crumbly. Add yeast mixture and warm sweet potatoes, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 5 minutes. Place dough in a lightly greased bowl, turning to grease top.
Brush the mushrooms clean. Remove stems and reserve. Brush caps with melted butter; arrange, hollow side up, in a baking dish. Sprinkle with salt and pepper. Mince reserved mushroom stems. Heat small frying pan; add butter. Add stems and onions; saute until liquid has been absorbed. Add flour to frying pan; mix well. Add milk, stirring until thickened a bit. Add parsley, garlic, salt and pepper to taste; mix well. Add Feta cheese to mixture; fill mushroom caps. Top with Kasseri and a few dots of butter. Bake at 375° for 15 to 20 minutes, until stuffing has browned lightly and cheese is melted. Makes 15 appetizers.
Place fillets on aluminum foil lined pan. Spread lightly with no fat mayonnaise. Cover top with corn flake crumbs. Sprinkle with paprika or dill weed. Bake at 400° for 12 to 20 minutes, depending on thickness of fillets. Done when fish flakes with a fork (fish skin will stick to the foil if fish is lifted gently with spatula).
Sift together flour, salt and soda; work butter in bowl. Add sugars, eggs and vanilla gradually; add dry ingredients to butter mixture. Mix until smooth. Stir in 3 cups oats and other ingredients, except 1/2 cup oats. Shape into a roll and roll it in 1/2 cup oats. Wrap and chill overnight. Slice roll into cookies and place on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Brown meat and onions; drain. Add tomato products using a little water to rinse cans. Add seasonings to taste; simmer 30 minutes at least.
Saute the first 3 ingredients in the butter. Add the remaining ingredients. Simmer 25 minutes.
Brown ground beef and drain. Stir in envelope of taco seasoning; set aside to cool. Dice other ingredients. (I put ground beef mixture on the bottom of serving container.) Dice tomatoes, green pepper and onion; put on top of ground beef. Sprinkle grated Cheddar cheese on top. (Layering ingredients makes it look really colorful.) Grated lettuce goes on top.
Boil chicken in water with the quartered onion for 30 minutes. When cool, tear off the bone and tear into bite size chucks. In frying pan heat oil; add diced onions and green pepper and cook for 8 minutes. Add tomatoes and chicken. Pour in pie shell and cover with second pie shell. Bake in 375 degree oven for 30 minutes or until golden brown.
In a 10-inch skillet, cook bacon until crisp. Remove bacon and drain on paper towels. Discard all but 1 tablespoon drippings from skillet. Add onion and saute until golden. Sprinkle in flour and sugar; stir until smooth. Stir in remaining ingredients, except cabbage. Cook over medium heat, stirring constantly, until thickened. Return bacon to skillet; keep warm.
Let bread thaw completely. Brown sausage and crumble it. Drain off fat. Put cheese through food processor until finely ground. Beat eggs and mix all ingredients together (sausage, eggs, parsley and cheeses). Roll out bread. Put sausage mixture in middle of bread. Roll bread into a tube. Let rise 1 hour. Bake at 350° until brown. Butter top of bread after done.
Brown hamburger meat and onions. Add all other ingredients and simmer for about 15 minutes. Pour over chips.
Mix pie mix, sugar and milk until smooth. Place over medium-low heat. Stir frequently for 10 minutes. Lower heat and cook 10 more minutes. Stir constantly until mixture forms a soft ball when dropped in cold water. Remove from heat and add 2 tablespoons butter. Beat with electric mixer for 10 minutes, starting on low and gradually increasing to high speed. Stir in chopped pecans. Pour at once into buttered 8-inch square pan and cut into squares. Yields 2 dozen squares.
Cut carrots like French fries and about 3-inches long. Add all ingredients and bring to a boil. Simmer until carrots are tender. Cook, uncovered, a while to thicken sauce.
In a large bowl, with electric mixer, beat together cream cheese and peppermint extract. Add powdered sugar gradually and beat until smooth, kneading the last of the powdered sugar in with hands. Form mixture into balls the size of a cherry. Place on wax paper and flatten with fork. Let stand overnight. Makes 3 dozen.
Prepare waffle iron. Put all ingredients in blender container and process at medium speed until smooth. Pour 1/2 cup batter over center of grids and bake until golden (about 2 minutes). Yield: 18 servings.
Mix flour and sugar. Add melted butter and well beaten eggs. Add pineapple, coconut and vanilla. Put in raw crust and bake until knife stuck in center of pie comes out clean. Start at 400° for 10 minutes. Then turn to 325° for remainder of baking time.
Make small meat balls with beef, crumbs, garlic, eggs, salt and pepper. Fry until brown. Mix chili sauce and jelly. Simmer browned meat balls in sauce for 30 minutes. Serve warm.
Sprinkle 1 teaspoon salt over cabbage. Let stand 1 hour. Squeeze out excess water. Mix with other vegetables.
Drain pineapple juice into saucepan. Set pineapple, marshmallows and nuts aside in large bowl.
Slice green tomatoes 1/2 inch thick (do not peel). Dip in milk, then in plain flour mixed with salt and pepper, then in the beaten eggs, then in the bread crumbs or corn meal. Fry over medium-low heat for 8 to 10 minutes on each side, or until brown. Use a heavy pan and 1/2 cup shortening. Add more shortening as needed.
Boil potatoes whole. Peel and slice thin when cool. Blend next 4 ingredients until smooth and add potatoes to mixture. Bake at 350° about 30 minutes. Sprinkle with grated cheese or bread crumbs last 5 minutes.
Cook spaghetti according to package; drain. Combine all ingredients, except part of cheese. Place in casserole; top with remaining cheese. Bake at 350° until bubbly.
Drain fruit and reserve liquid. Add water to fruit liquid to make 3 cups. Use this liquid to cook puddings until thick. Cool thoroughly. Add pineapple, orange and marshmallows. Fold in Cool Whip and refrigerate.