HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Scrub potatoes. Pierce potatoes to allow steam to escape. Bake about 45 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4-inch shells. Save potato pulp for another use. Set oven control to broil. Place potato shells, skin side down, on rack in broiler pan. Brush with butter. Broil with tops 4 to 5-inches from heat 8 to 10 minutes or until crisp and brown. Sprinkle tomato and cheese and broil until cheese is melted. Top with fat-free sour cream. Sprinkle with green onions.
In a large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast. Add margarine. Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Add 3/4 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough flour to make a stiff dough. Turn out onto lightly floured board and knead until smooth and elastic, about 10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes. Divide dough in half. Roll each half into an oblong 15 x 10-inch. Beginning at wide side, roll up tightly. Pinch seam to seal. Taper ends by rolling gently back and forth. Place on greased baking sheet sprinkled with corn meal. Brush dough with oil. Cover loosely with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator, uncover and let stand at room temperature 10 minutes. Make 3 or 4 diagonal cuts on top of each loaf. Bake at 425° for 20 minutes. Remove from oven. Brush with 1 egg white mixed with 1 tablespoon water. Return to oven. Bake 5 to 10 minutes longer, until golden brown.
In large saucepan, heat the broth and season to taste with salt and pepper. About 10 minutes before serving, beat together eggs and lemon juice until the eggs are light in color. Remove 1/2 cup hot broth and stir into egg-lemon mixture, a little at a time. Still stirring, add egg-lemon mixture to remaining broth, cautiously heat until eggs and lemon are evenly combined with broth. Add cooked rice and serve immediately with garnish of lemon slices. Serves 6.
Mix dry ingredients together until it resembles cornmeal, then add remaining ingredients. Mix together. Roll 1/2-inch thick. Cut with cookie cutter. Bake 25 to 30 minutes at 350°.
Stir together sugar, tapioca and nutmeg. Add sugar mixture to rhubarb-strawberry pieces; toss to coat fruit. Let fruit mixture stand for 15 minutes. Fill a pastry-lined 9-inch pie plate with fruit mixture; dot with butter. Adjust top crust. Seal and flute edges. Cover edges of pie with foil. Bake in a 375° oven for 25 minutes. Remove foil and bake for 25 more minutes or until golden brown. Serve warm with vanilla ice cream. Makes 8 servings.
Mix all ingredients; pour into pie shell. Bake at 350° for 30 to 40 minutes.
Melt butter and cocoa on low heat. Take off stove and add sugar and salt. Slowly add evaporated milk. Cook until dissolved.
Boil grits, salt and cheese; let cool. Add eggs, Worcestershire, garlic, margarine and Tabasco. Pour into buttered casserole dish and bake 45 minutes at 350°.
Mix together in bowl: butter, Cool Whip and cream cheese. In a separate bowl, mix pudding and milk. Combine both together until smooth. Crush half of Oreos and put in pan. Cover with mixture. Then put other half of crushed Oreos on top. Chill for 2 hours.
Mix ingredients and pour into popsicle molds. Freeze for several hours, then enjoy! (A healthful alternative to ice cream on a warm day.)
Wash and run a fork down the sides of the cucumbers to make a design so the white shows through the green. Then slice in thin slices. Slice the red onion and make thin rings. Place in bowl and toss; add the rest of the ingredients in a jar and blend, then toss with the cukes and onions. Chill about 1 hour and serve.
Mix cheeses together; then layer in an 8 x 8-inch pan in this order: 2 cups of the cheeses, chilies, salt, pepper and then remaining 2 cups of cheese.
Drain fruit well discarding juice. Mix first 4 ingredients and form into 2 large balls. Roll in nuts. Freezes well.
Separate egg yolks from egg whites. Grease cookie sheets. Mix the egg yolks and next 6 ingredients. Spread over dough. Put on the meat and cheese. Roll up like jelly roll. Brush the roll with the egg whites. Slit top of roll for air. Bake at 350° for 30 to 40 minutes.
Mix first 3 ingredients with mixer. Bake crescent dinner rolls on cookie sheets at 375° for 10 minutes; cool, then spread the cream cheese mixture on top. Add chopped broccoli, carrots and cauliflower and cheese on top.
Mix the first 6 ingredients. Add pumpkin, slightly beaten eggs, oil, then water. Mix until smooth. Fold in nuts and vanilla. Grease pans. Bake 1 hour at 350°. Makes 3 loaf pans.
Mix all ingredients, except kielbasa. Place sliced kielbasa in crock-pot and cover with sauce. Cook on low temperature for 6 or more hours.
In a large mixing bowl, fold Cool Whip and milk. Add thawed lemonade and whip. Add next 3 ingredients immediately (will start to firm up). Pour into shells and refrigerate for 3 hours.
Mix jello and boiling water. Add ice cream and mix well. Then add crushed pineapple, nuts and marshmallows.
Brown hamburger with	chopped onion	and drain well. Cook noodles according to package directions and drain well. (You may not want to use	a whole package of noodles.) Mix together the soup, sauce, sour cream, cream cheese and 1/2 of the Cheddar cheese. Stir in hamburger and noodles. Pour into a 9 x 13-inch baking dish and bake at 350° for 45 minutes or until bubbly and hot. Last 5 minutes, add other 1/2 of cheese to top and cook just until it melts.
Mix well the first 10 ingredients. Shape into balls the size of a walnut. Brown in fat or oil. Remove meat, then stir into oil the flour, paprika, salt and pepper, then stir in boiling water and sour cream. Return meatballs to gravy. Cook for 15 to 20 minutes. Makes 6 to 8 servings.
Generously spread mayonnaise on one slice of bread. Next, cook bologna in a skillet for 5 minutes, turning frequently. Add tomatoes to the bread. Sprinkle salt and pepper onto tomatoes (add as much as your taste buds require.) Remove grease from bologna by wrapping in a Bounty paper towel. Add bologna and cheese to bread while still hot so as to melt the cheese. Layer potato chips until the sandwiches are completely covered. Press both pieces of bread together firmly. Serve on a paper plate.
Dissolve bouillon cubes in hot water. Combine vegetables, parsley and seasonings with bouillon water. Mix and simmer 30 minutes until vegetables are tender. Mash vegetables. Add milk gradually while stirring; then add flour in the same manner. Add cheese and stir until melted.
Boil potatoes with jackets on. Let cool, peel and grate potatoes. Put in casserole dish. In saucepan, melt butter, sour cream and 1/2 cup of cheese. Mix in chopped onions. Mix with potatoes. Top with 1/2 cup cheese. Cover and bake at 350° for 35 to 40 minutes.
Beat cream cheese and mayonnaise until smooth. Stir in ham, onion, mustard, pepper sauce and parsley. Cover and chill for a few hours. Form into a ball and roll in chopped nuts to coat. Serve with crackers.
Melt butter and chocolate on High in 4-cup measuring cup in microwave. Stir in other ingredients and cook on High 1 to 2 minutes until sugar melts and mixture comes to a boil. Remove and add vanilla. Reheat in microwave before using.
Cut cheese into 1-inch pieces and put into blender. Add deviled ham and blend until smooth. Remove from container and chill in refrigerator until firm enough to handle. Shape into small balls; roll in chopped nuts and serve on toothpicks. Yields 2 1/2 dozen.
Mix crushed pineapple and pudding mix together. Mix in rest of ingredients and refrigerate. If desired, can top with chopped nuts.
Mix well. This is a good dip for cauliflower, carrot sticks, celery and green peppers.
Mix ham, pork, onions, bread crumbs, milk, eggs, prepared mustard (1 teaspoon), parsley and pepper thoroughly. Press evenly into a loaf pan. In a cup, mix brown sugar, 1 tablespoon pineapple juice and 1 teaspoon prepared mustard. Spread over loaf and pour remaining 3 tablespoons pineapple juice over the top. Bake at 325° for 1 1/2 hours. Serves 4 to 6.
In medium saucepan, heat oil over medium heat. Add onions and garlic; reduce heat to low and cook about 10 minutes, stirring frequently. Add Worcestershire sauce, pepper and oregano. Simmer 10 additional minutes, stirring frequently.
In an oblong pan, spread pecans on the bottom. On top of that, add a layer of coconut. Mix cake mix as directed on box. Pour on top of coconut. Mix butter and cream cheese together, then add confectioners sugar. Pour on top of cake mix. Bake at 350° for 45 minutes.
Boil tea bags and make 1/2 gallon weak tea. Add sugar, lemon juice, pineapple juice and orange juice plus 3 juice cans of water. Put in pot; place cinnamon and allspice in rag and put in pot. Bring to a boil. Leave spice bag in tea 4 to 5 hours, then remove.
Brown ground beef. Drain fat and add taco seasoning. Add soup, enchilada sauce and chilies. Bring to a boil, stirring all the ingredients together, then simmer. Grate cheese. Layer in a large baking dish the tortillas, meat sauce and cheese 3 times. Bake at 350° for 15 to 20 minutes.
Bake white or yellow cake mix (use whole egg). Add coconut to mixture. Bake according to cake directions. Mix together Eagle Brand and can of cream of coconut. When cake comes out of oven, gouge it and pour Eagle Brand mixture over it while cake is hot. Let cool. Layer with Cool Wip and sprinkle coconut over top. Yummy good and moist!
Beat egg until light-colored; add sugar. Mix well. Stir in melted margarine, flour and milk. Pour into unbaked pie shell and bake for 1 hour.
Place peas in large kettle. Cover with water; wash well. Drain and cover with 4 quarts of water. Bring to a boil; simmer 5 minutes. Shut off and let sit overnight or at least 2 hours. When ready, bring to a boil with ham bone or meat. Add rest of ingredients and simmer 1 hour. Remove ham bone; allow to cool. Remove meat and chop. Add back to soup; cook until thick and smooth. Season to taste. Serve with cornbread.
Melt butter. Add sugar and cocoa. Mix well, then add remaining ingredients. Bake in 9 x 13 Pyrex dish that has been sprayed with Pam in 350° oven for 30 to 40 minutes.
Mix scalded milk, sugar and salt. When lukewarm, add yeast cake softened in about 2 tablespoons lukewarm water. Add beaten egg white and enough flour to knead, beating in the flour thoroughly while adding. Knead thoroughly. When it is smooth and satiny to the touch, keeps its round shape and does not stick to the board or hand, it is ready to be placed in a clean, oiled bowl. Knead in all the flour to be used at this time. On the other hand, use no more than necessary. Cover tightly and let rise. When double in bulk, knead again with just enough flour to keep from sticking. Roll 1/4-inch thick. Cut with a medium size biscuit cutter, spread with a thin layer of butter. Crease through the center with a knife. Fold over and press the edges close together. Place in a pan far enough apart to prevent them touching even after they are risen. Let rise again and bake in a hot oven.
Place brisket on heavy foil. Add tenderizer and seasonings. Pour vinegar and barbecue sauce over this and cover tightly in several layers of foil. Marinate overnight or at least 12 hours. Bake in foil at 325° for 45 minutes per pound.
Combine mayonnaise, salt, pepper, cayenne, lemon juice, catsup, Worcestershire sauce and chili sauce in a small bowl. Blend well. Chill.
Mix all ingredients together in a large bowl. Keep sealed in airtight container. Great mix for parties or just to have on hand for easy snacking.
Melt butter in casserole dish. Set aside. In bowls, mix sour cream, soup, stuffing and broccoli. Pour mixture into casserole dish. Bake at 375° for 45 minutes.
Cut cheese into cubes. Place in saucepan with 1/4 cup butter. Heat over medium heat until melted and smooth, stirring often. Place vegetables in a 1-quart casserole dish. Pour cheese mixture over; mix well. Melt remaining butter. Stir in cracker crumbs. Sprinkle over top. Bake, uncovered, at 350° for 20 to 25 minutes.
Preheat oven to 425°. Combine the flour, sugar, baking powder and salt in a bowl. With a pastry blender or two knives, cut in margarine until the mixture is the consistency of cornmeal and peas. Add the milk and bring the dough together by stirring gently with a flat-edged spoon. If the mixture is too wet, add more flour. If it won't come together, add more milk. Place the dough on a well-floured surface and knead only 13 to 15 times. Roll out the dough to 1-inch thickness (1 thumb knuckle). Using a biscuit cutter, cut out biscuits. Bake 15 minutes. Yields 2 dozen biscuits.
Bake cake mix; cool in refrigerator. Shake together flour and milk. Put in saucepan and stir constantly until a paste. Cool. Set aside. Mix Crisco, sugar, margarine, vanilla and salt. Cream together then pour in paste mixture. Whip until creamy. Cut cake in half and spread on cream. Put other half of cake on top. Cut and serve.
Mix all ingredients together. Place in baking pan and bake at 350° for 1 hour.
Combine graham crackers, butter and sugar. Press into bottom and up sides of 9-inch spring-form pan. Combine whipped topping, pudding and sour cream in batter bowl. Mix well. Pour half of filling over crust. Slice bananas on top. Pour remaining filling over bananas. Sprinkle pecans over top. Refrigerate until chilled.
Cream butter; add powdered sugar and 2 cups flour. Press mixture in bottom of 9 x 13-inch pan. Bake 20 minutes at 350°.
Mix together the refried beans, green chilies and taco seasoning. Spread on serving plate or in a dish. Blend avocados, lemon juice and 1/2 the salsa until smooth. Spread avocado mixture on top of beans. Spread sour cream on top of avocado mixture. Spread the following in order given: lettuce, cheese, remaining salsa, olives. Serve with tortilla or corn chips. Serves 8.
Cream shortening; add sugar gradually. Add eggs, one at a time, beating well after each one. Make paste of cocoa and coloring, then add to mixture. Add salt and flour (that has been sifted 3 times) and vanilla alternately with buttermilk. Mix completely and beat well, but do not beat soda and vinegar. Sprinkle soda over batter, then pour vinegar over it. Fold it thoroughly through the batter. Bake in layers at 350°.
Open spaghetti jar and stir in the oregano, basil and garlic. Pour about 1/3 of sauce evenly into a 7 x 11-inch baking dish, then stir water into remaining sauce and set aside. Arrange 1/3 of noodles in a single layer in dish. If used, evenly crumble the uncooked beef on top. Sprinkle with 1/2 of Cheddar cheese, then evenly pour over about 1/3 of the remaining sauce. Arrange 1/2 of the remaining noodles on top and sprinkle with remaining Cheddar cheese. Distribute Ricotta cheese over all, then pour over 1/2 of the remaining sauce. Add remaining noodles; cover with rest of sauce. Cover dish with plastic wrap tightly with 2 to 3 wraps. Cook in microwave oven at half power for 10 minutes, turn dish and cook another 10 minutes at half power. Then let stand in oven, covered, 5 minutes. Turn dish again and cook, covered, at full power for 14 minutes, turning dish several times. Uncover lasagna and sprinkle generously Mozzarella, then with Parmesan and cook, covered, for 2 minutes or until cheese is melted. Remember, to cook cheese in microwave makes it tough, so less time is better. Remove from oven and let stand covered for 10 to 15 minutes.
Cream margarine and sugars. Add eggs. Beat in vanilla, pecans and flour. Roll into logs. Chill dough or may be frozen. When ready to use, slice into 1/4 inch cookies. Place on baking sheet. Cook approximately 10 to 12 minutes at 350°.
Mix together and chill. Roll into balls and place 3 balls in each greased muffin tin. Bake at 375° until brown.
Prepare Jell-O according to directions. Put one-half of Jell-O in a separate bowl and place in freezer until firm. Add to firm Jell-O 2 apples that have been cut into chunks. Mix well. Pour this mixture into an 8 x 10 glass dish. Set in refrigerator.
In a medium mixing bowl, combine dates and raisins. Pour boiling water over the fruit. Set aside; let cool. In large mixing bowl, add dry ingredients. Stir egg whites and vanilla in cooled fruit mixture, then add this to flour mixture. Stir until blended (will be thick). Spread into lightly greased 9 x 5 x 3-inch pan. Bake at 350° for 40 to 50 minutes (glass dish bake 30 minutes at 325°), or until toothpick comes out dry. Cool in pan for 10 minutes. Turn onto rack. Wrap and store overnight until ready to serve.
Preheat oven to 350°. In a large bowl, beat eggs and sugar for 1 minute until creamy and thick. Add milk, butter, vanilla, nutmeg and salt and beat well.
Line bottom of casserole with dried beef. Wrap each chicken filet with 1 or 2 pieces of bacon. Place on top of dried beef.
Mix the ingredients thoroughly in a large bowl. Pour small amounts of the batter onto a hot, lightly greased griddle or frying pan over medium-high heat. When bubbles form on the pancakes and the edges begin to brown, flip the pancakes. Cook a minute or more until brown. Serve with butter, syrup or honey.
Combine all ingredients in top of double boiler over simmering water. Do not boil water in bottom of boiler. Beat at high speed on electric mixer for 7 minutes. Frosting will be nice and fluffy.
Preheat oven to 300°. Combine all ingredients except pecans and salt. Spread pecans on a 10 x 15-inch jelly roll pan. Pour the butter mixture over the nuts and stir to coat. Let stand 15 minutes. Bake 30 minutes, stirring frequently. Sprinkle with salt while warm. Cool and store airtight.
Brown ground beef in a large skillet, stirring often to crumble beef. Drain; remove meat and set aside. Saute onion and garlic in oil and butter in a large skillet until tender. Add eggplant and cook 5 to 7 minutes over medium heat, stirring often. Stir in ground beef and next 6 ingredients. Cover, reduce heat and simmer 20 minutes, stirring occasionally. Sprinkle with cheese and cook just until cheese melts. Yields 4 to 6 servings.
Mix dry ingredients together. Cut in shortening with a fork until it looks like coarse meal. Add milk slowly. Toss on floured board. Knead gently; roll 1/2-inch thick. Cut biscuits. Bake at 400° in a preheated oven for 20 minutes.
Mix first five ingredients. Cut whole package of rolls lengthwise. Put bottom on cookie sheet and spread with half of mixture. Put layer of ham and layer of cheese on rolls. Shred rest of mixture on this. Place top of rolls on this and bake 10 to 12 minutes at 400°.
Heat shortening or oil in medium-size skillet over medium heat. Saute chopped onion in shortening. Add flour. Cook 1 minute. Add all remaining ingredients and simmer 20 minutes. Serve over enchiladas or burritos.
This is a three layer cake. Combine flour, sugar, salt, soda and cinnamon, mixing well. Combine the beaten eggs and the oil, stirring to mix, and pour into the flour mixture, stirring until the dry ingredients are thoroughly moistened. Then add and stir in the vanilla, pineapple, 1 cup nuts and the bananas. Then add another cup of nuts and stir in. Spoon the batter into three greased 9-inch cake pans. Bake at 350° for 30 minutes. Cool for 10 minutes in pans. Turn out on pastry cloth. When ready to stack, frost with Cream Cheese Frosting.
Cream butter and sugar; add egg yolks, one at a time, and beat well. Add 2 cups flour alternately with lemon extract. Fold in chopped fruit and nuts, dredged with the last 2 cups flour. Fold in egg whites. Let stand overnight in refrigerator.
Mix carrots, soup and cheese in casserole. Put bread crumbs and oleo on top. Bake at 325° for 20 minutes or until brown.
Saute onions, celery and green pepper in margarine until crisp (not soft). Add to bread crumbs; add black pepper and garlic powder. Then salt to taste. Stir and mix well. Add chicken stock next. Mix well. Fold (raw) green onions into mixture. Mixture must be real soft. Add more stock if necessary. Bake at 350° until dressing is firm and brown.
Mix first 8 ingredients. Add eggs, oil and pumpkin. Bake at 350° for 45 minutes. Makes 4 medium loaves.
Heat milk until hot, but not boiling. Beat eggs in a large bowl. Add sugar and salt. Add milk slowly, stirring all the time. Mix in vanilla. Pour into baking pan. Sprinkle with nutmeg or cinnamon if used. Bake at 300° (slow oven) for about 1 hour until knife stuck in the center comes out clean. Makes 8 servings of 2/3 cup each.
In medium skillet, heat oil on medium-high. Saute tomatoes and seasonings 2 minutes until saucy. Stir in bread crumbs. Cook, stirring, 1 minute longer. Spread filling evenly on fillets. Roll up fillets; secure with toothpicks. Place upright in greased baking dish. Bake, uncovered, at 400° for 20 minutes or until fish flakes easily with a fork. Sprinkle with thyme if desired. Total Time: 30 minutes. Serves 4.
Preheat the oven to 300°. In a large bowl, toss the apples with the lemon juice, raisins, 1/4 cup brown sugar and 1 1/2 teaspoons cinnamon. Spoon the mixture into an ungreased 9-inch pan and set aside.
This is good the next day, reheated for brunch and served with scrambled eggs, fruit, etc.
Cream shortening, cocoa, sugar and eggs together for 2 minutes. Add dry ingredients; stir in nuts. Pour into 10 x 13-inch cake pan. Bake at 325° for 20 to 25 minutes. Remove from oven and sprinkle miniature marshmallows on top. Return to oven for 1 1/2 minutes. Cool completely and frost.
Preheat oven to 450°. In a bowl, mix dry (first five) ingredients. In a separate large bowl, combine remaining ingredients; mix well. Stir dry ingredients into sweet potato mixture. Add pecans, if desired. Knead dough and roll out on a floured surface. Cut dough with a biscuit cutter. Place biscuits on a greased cookie sheet and bake at 450° for 12 to 15 minutes or until brown. Makes 1 1/2 to 2 dozen biscuits.
Put oil in pan. Warm. Put in garlic. When you smell the garlic, put in artichokes, tomatoes and nuts. Swirl and cook until warm. Add pasta and toss. Add herbs and salt and pepper to taste. Add Parmesan, either tossed in pasta, or grated on top.
Cut up all ingredients very fine. Place in container to cook. Add 2 to 3 tablespoons salt and sugar. Then add 1 teaspoon pickling spice. Cook for 1/2 hour. Put mixture on high heat. The secret is not to cook the ingredients too much. Put in jars and seal while hot.
First you have to kill the chicken. Then you have to take the feathers off the chicken. Now, you put the chicken in the oven for hours. Cook at 25 degrees. After the chicken is done, put salt and pepper on it and eat.
Wash and rinse veggies. Place veggies in a big bowl. Add cheese and mix well; set aside. In a separate bowl, mix mayonnaise, sugar and vinegar. Mix the sauce with the veggies before ready to serve so veggies stay crisp!
Rub garlic, salt, pepper, oregano and Worcestershire sauce on lamb. Bake roast at 350°, adding can of consomme and cup of Burgundy wine. Baste meat frequently and reduce temperature to 325° in last hour of roasting. If desired, you may add onions, carrots and potato to meat at this time. For 4 to 6 lb. leg of lamb, cook 2 1/3 to 3 hours for medium done or 3 1/2 to 4 hours for well done.
Turn oven to Toast or to 250°. Spread the butter on the bread. Lightly sprinkle cinnamon and sugar onto bread. Put in oven. Check on it every 2 minutes or until done.
Cook vegetables according to package directions until just tender. Pat in a greased casserole. Next, mix onions, celery, cheese and mayonnaise. Spread over vegetables. Melt margarine; mix with crackers and sprinkle over top. Bake about 30 minutes at 350° or until done.
Cream butter and sugar. Add soda to buttermilk. Stir. Add to sugar and butter. Add eggs and jams. Stir well. Sift flour with spices and nuts. Mix well. Add whiskey. Bake at 375° until done.
In a medium-size pot, cut up head of cabbage and boil until it is softened. In a large pot, brown ground beef, eggs and onion together. Then add sauerkraut, tomato soup, crushed tomatoes, salt and pepper to taste. Simmer until onion is softened. Add drained, already-cooked cabbage. Then simmer for 20 to 30 minutes. Serve with sour cream to taste.