HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and then cut each potato lengthwise into 8 spears. Pat dry with paper towels (remove surface moisture). Place potatoes in a large jelly roll pan. Drizzle with oil and mix well with your hands. Arrange pieces, cut sides up, in a single layer. Bake at 375° for 30 to 40 minutes or until golden in color.
Mix either garden or fresh wild mint (yerba buena) with 1 tablespoon salt and 1/2 cup olive or cooking oil. Mash the mint with a spoon to release the flavor to the oil. Then fill the cavity of a trout with the oily mint leaves. Also wrap the trout with mint leaves and bind with one or two strips of bacon (according to the size of the trout). Secure the bacon with a round toothpick. Broil over charcoal, or under a broiler until the bacon is cooked. The bacon will baste the trout with its oils and flavor and the mint will release its herbal taste to the trout, too.
Mix Eagle Brand milk and Cool Whip together. Fold in cherry pie filling, drained pineapple, bananas and pecans. Chill 1 hour before serving. I make this fruit salad at Christmas.
In a small bowl, mix the first 5 ingredients. Pour melted butter over crushed Ritz crackers. Stir until all cracker crumbs are moist with the melted butter. Press crumbs around in pan and form crust. Pour corn mixture into the crust. Bake at 350° until knife inserted into center comes out clean, and top of pie is brown. If desired, save 1/4 cup of cracker crumbs for top and dot with butter.
Mix all ingredients together and divide into 3 parts. Roll out on floured board and wrap in Saran Wrap overnight. Bake at 325° for 18 minutes or until done.
Soak gelatine in cold water and dissolve in ginger ale. Stir in the lemon juice and the 1 1/2 cups of ginger ale and chill to set until syrupy. Add rest of the ingredients and chill until firm. Serve on a bed of lettuce with mayonnaise.
Preheat oven to 350°. Butter two 8-inch square baking pans or 1 (9 x 13 x 2-inch) pan.
Heat oven to 350 degrees. Line 13 x 9 x 2 inch baking pan with foil. Coat foil with nonstick cooking spray.
Put brown sugar and cornstarch in saucepan. Stir in crushed pineapple with juice, lemon juice and mustard. Cook over medium heat, stirring constantly until it thickens and boils. Makes 1 3/4 cups.
Melt butter in large skillet over low heat. Stir in salt. Add cereal. Stir until all pieces are coated. Continue to heat and stir for 5 minutes or until cereal is lightly toasted. Sprinkle on Parmesan cheese and stir to coat. Spread on absorbent paper towel to cool.
Soak bread crumbs in milk; add egg. Stir well. Add onion, pepper, Worcestershire sauce, salt, pepper and poultry seasoning. Mix thoroughly. Add meat. Mix well and fill muffin cups 3/4 full. Brush with catsup and corn syrup mixture. Bake in 375° oven for approximately 12 to 15 minutes.
Brown hamburger and onion. Drain. Add everything else. Add grated cheddar cheese and sour cream to each individual bowl. Crunch handful of Tostitos on top. Stir and enjoy!
Cook meat and crumble in bottom of large rectangular pan. Cube bread and put on top of meat. Mix thoroughly, eggs, milk and seasonings. Pour over bread. Cover with cheese. Chill 12 to 24 hours. Bake at 375° for 30 minutes. Makes 10 to 12 servings.
Melt butter; add flour. Add milk and cream; cook until thick. Add cheese, crabmeat, mushrooms, salt and pepper to taste. Pour in casserole dish; sprinkle cheese on top. Bake at 350° until bubbly and brown.
Mix all together and cook a few minutes. In a 9 x 13-inch pan, put a layer on the bottom of Doritos or nacho chips. Next, put meat mixture in and then another layer of chips. Top with Cheddar cheese (use as much as you like). Bake 20 to 35 minutes at 350°.
Combine oleo and cracker crumbs. Pat into bottom of a 13 x 9 x 2-inch pan. Beat eggs on high speed of an electric mixer until light (4 minutes). Add powdered sugar, softened oleo and vanilla. Beat 5 minutes. Spread over crumbs; chill 30 minutes.
Brown meat and drain. Add taco seasoning and water and cook 15 minutes. Place lettuce on serving plates; top with onions, tomatoes and cheese. Crumble chips on top. Pour hamburger and juice over top. Pour avocado mixture over meat and top with taco sauce. Garnish with halved black olives. Serves 6.
Mix cornmeal, flour, baking soda, salt and sugar in a bowl. Make a well and add buttermilk, 2 teaspoons of oil and egg yolk. Mix well; carefully fold in egg white. Let stand for 10 minutes. Fry on hot griddle or pan using oil as needed.
Beat eggs until fluffy. Add sugar, melted butter, vanilla, white vinegar, pecans and coconut. Pour into unbaked 8 1/2 or 9-inch deep dish pie shell and bake for 45 minutes to 1 hour at 350°.
Mix ingredients well! Drop by tablespoon into deep fryer. Cook 5 to 10 minutes until golden brown.
Mix first 3 ingredients. Mix dry ingredients and sift over blueberries. Add remaining flour mixture over batter alternately with milk. Bake 20 minutes at 375°.
Cook rice as directed. Brown meat separately. Combine them and add Ro-Tel in 2-quart casserole bowl. Top with shredded Cheddar cheese and bake at 400° until cheese melts.
Mix all ingredients, place in 9 x 13-inch glass dish. Smooth top with spoon and refrigerate till ready to use.
Soak bread crumbs in 1 cup milk. Add onion, meat, egg and seasonings; mix thoroughly. Shape into 1-inch balls and saute in butter in skillet until lightly browned on all sides. Remove from pan. Blend flour into butter remaining in skillet. Add water, bouillon cube, 1/2 cup milk and the cream. Cook and stir until smooth and slightly thickened. Add the meatballs; cover and simmer gently 15 minutes. Makes 6 servings.
Cut franks into 1-inch pieces. Pull small piece of dough, enough to wrap around frank. Fold ends of dough over frank, pinch seam to seal.
In a large bowl combine all ingredients, except ginger ale; mix well, then add ginger ale. Pour into a 13 x 9-inch pan. Cover; freeze about 4 hours or until slushy. Serve in individual dishes; garnish with fresh fruit, if desired.
Mix egg white, sugar, cream of tartar and vanilla in small deep bowl. Add boiling water and beat until stiff peaks form.
In small bowl, combine yogurt, lemon juice, dill, sugar and pepper, mixing well. In large bowl, combine spinach, Feta cheese, tomatoes, cucumber and green onion. Pour dressing over salad and toss until combined.
Mix first 7 ingredients together. Hull out French bread. Stuff mixture into French bread and cook at 350° until mixture bubbles. Serve with corn chips.
Bake cake according to directions for a 9 x 13-inch pan. Punch holes in surface of hot cake. Mix milk and coconut cream; pour over hot cake. Allow to cool.
Mix the sugar, cornstarch and salt well. Stir in the hot water and cook, stirring, until clear and thick. Add butter and vanilla; cool. This is delicious with any cake or pudding.
Beat well in mixer. Mix all as listed and put in waffle iron 1/2 cupful at a time.
Crumble crackers with rolling pin. Cook broccoli until tender; drain. Place broccoli in a buttered casserole dish. Cut cheese into slices and place on top of broccoli. Melt margarine; add to crackers and mix well. Spread over broccoli and cheese. Bake at 350° for 20 minutes.
Drain syrup from pineapple; leave slices in can. Dissolve gelatin in boiling water. Pour into can. Chill at least 3 hours. To unmold, dip can in hot water and cut out bottom, placing a saucer or your hand under the open end of can while removing other end. Push mold out. Cut between pineapple slices. Makes 4 servings.
Peel and boil potatoes until tender. Drain and beat in large bowl of electric mixer until fluffy, adding butter, seasonings and milk. Check seasonings, turn into buttered shallow casserole. Fold cheese into whipped cream and spread over the potatoes. Bake at 350° until golden brown. Casserole may be prepared ahead of time, the topping added just before baking. Yields 10 servings.
Too many husbands are spoiled by improper cooking. Some are kept in hot water too long. Others are frozen, some are always in a stew and some constantly in a pickle. Naturally, they'll never become good and tender managed this way. In selecting, don't be guided by the silvery appearance, as you would in a mackerel or golden tint as a salmon. Be sure to select him yourself, but don't go to the market. Those brought to the door are best.
Brown pork chops in a little oil. Add salt and pepper. When brown, drain off oil. Mix soup, catsup and Worcestershire sauce. Pour over pork chops. Simmer for about 1 hour or until tender.
Press grated apple with paper towel to absorb excess moisture. Toss grated apple with lemon juice. In small bowl combine cream cheese, peanut butter, honey and cinnamon. Beat until fluffy and light. Stir in apple. Yields 1 cup.
Cook chicken. Remove from broth. Cool. Melt butter in baking dish (13 x 9). Add chicken to butter. Add 2 cans Veg-All, drained. Mix soups, flour, milk and broth together. Pour over top. Bake at 425° until brown.
Combine sugar, cocoa, salt, flour, cornmeal and pecans in a medium bowl; mix well. Combine eggs, milk, butter and vanilla; stir into	dry ingredients and mix well. Pour into pastry shell. Bake at 350° for 45 to 50 minutes or until pie is set.
Heat oven to 400°. Grease pie plate. Cook and stir beef and onion over medium heat until beef is brown. Drain, spread into pie plate. Beat eggs, milk, salt, pepper and Bisquick until smooth. Fifteen second in blender on high or 1 minutes with hand beater. Pour into pie plate, bake 25 minutes. Top with tomatoes and cheese, bake until knife inserted in center comes out clean (5 to 8 minutes). Cool before serving. Makes 6 to 8 servings.
Mix flour and sugar; add eggs. Add butter and vanilla; blend in chocolate chips and pecans. Pour into frozen pie shell. Bake at 350° for 40 to 50 minutes. Makes 8 servings.
Combine first five ingredients. Shape into 20 small meatballs. Brown well in oil. Drain excess fat. Sprinkle flour over meatballs, stir gently to coat meatballs. Combine tomatoes, Heinz 57 sauce, sugar and salt; pour over meatballs. simmer uncovered 25 minutes or until sauce is of desired consistency, stirring occasionally. Server meatballs and sauce over noodles. Makes 5 servings.
Brown sausage using seasoning until done. Boil pasta until done. Drain. Combine pasta, sausage, kraut and mushrooms in crock-pot. Let simmer on low about 1 hour.
Mix crumbs, margarine and sugar together. Press firmly into 9 x 13-inch glass or metal dish. Make up Dream Whip according to package and whip cream cheese into Dream Whip mixture. Add powdered sugar. Put cherry pie filling on top of crumbs and spread cream cheese mixture on top of that. You can use any kind of pie or fresh fruit filling you choose. Chill in refrigerator until firm.
In a bowl, put flour and add salt (stir). Add Crisco, mash it around until it makes a crumbly consistency. Then add water. Do not overwork the dough.
Press 2/3 of the mixture into a 9 x 9-inch ungreased pan. Spread apricot filling evenly over the oatmeal mixture and top with the remaining oatmeal mixture. Press lightly. Bake 35 minutes. Let cool thoroughly. Cut into squares. Makes 20 to 24 bars.
Sift flour and baking powder, set aside. Beat eggs thoroughly. Cream butter and sugar; add eggs. Add 3 c of flour to mixture. Sprinkle remaining flour onto a large platter and knead dough. Don't roll too thin. Bake in 350° oven until slightly brown. Store after cooled, in air tight container.
Melt butter in a 13 x 9 x 2-inch pan. Combine flour, 1 cup sugar and milk. Mix well. Pour over melted butter; do not stir. Combine peaches and remaining sugar. Add 1 tablespoon cinnamon, 1 teaspoon cloves and a touch of nutmeg. Heat in a pan until it comes to a boil. Pour over batter; do not stir. Bake at 350° for 30 to 40 minutes. Makes 10 servings.
Cook mushrooms in margarine. Add chicken and heat. Add soup and sour cream. Blend and turn off. In a 10 x 15-inch pan (9 x 13-inch is not large enough), place 1/2 of cooked spaghetti. Stir in 1/2 of soup mixture. Add rest of spaghetti and soup mixture; stir in. Cover top with Parmesan cheese. Bake at 350° until brown and bubbly, approximately 40 to 50 minutes. Serves lots!
Chop pretzels in food processor until fine. Blend with sugar and butter. Press into 9 x 13 pan and bake 10 minutes in 350° oven. Cool.
Cook spaghetti. In large skillet cook beef, green pepper and onion until beef is cooked. Stir in tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper and garlic powder. Drain spaghetti, add to the beef mixture. Transfer to a greased 13 x 9 in. baking dish. Cover and bake at 350° for 30 minutes. Uncover and sprinkle cheese over top. Bake 5 minutes longer.
Cram together the oleo, sugar and Crisco. Add the 5 egg yolks (one at a time), vanilla and buttermilk alternately with 2 cups all-purpose flour, soda, salt, pecans and coconut. Beat egg whites; fold into batter. Bake at 350° in 3 layer pans.
Dissolve yeast in water. Soften butter; add to yeast mixture along with sugar, salt, oleo, eggs, potatoes and 4 cups flour. Beat until smooth with mixer. Add remaining flour. Turn onto lightly floured surface; knead. Place in greased bowl; refrigerate overnight. Dough can be kept up to 5 days. Shape rolls; let rise 1 1/2 hours, then bake.
Put Miracle Whip on one side of each slice of bread. Put potato chips on one piece of bread. Put lettuce leaf on other piece of bread. Smash bread slices together. Put it on a plate and then it's ready.
Cream together sweetening, shortening and eggs. Beat well. Add pineapple and vanilla. Sift together flour, salt and soda; add to creamed mixture. Add oats and mix well. Drop by teaspoons on greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Add water to pineapple syrup to make 1 cup. Heat to boiling. Dissolve Jell-O in syrup. Blend 1/2 cup of the gelatin with the cream cheese. When smooth, pour into pie shell; chill until set. Arrange pineapple chunks on the set pie filling. Spoon remaining 1/2 cup of Jell-O over all and chill. Serves 6 to 8.
Heat nectar; dissolve jello. Add junior apricots, frozen orange juice and lemon juice. Add seltzer. Pour into mold. May be served with mayonnaise-lemon juice sauce.
Wipe chicken breasts with damp paper towels. In large bowl, combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic salt and pepper. Add chicken, coating each piece well. Refrigerate overnight. Next day, preheat the oven to 350°. Remove chicken from sour cream mixture; roll in bread crumbs, coating gently. Arrange in single layer in shallow pan. Heat butter and shortening in small saucepan; spoon 1/2 over chicken. Bake chicken, uncovered, for 45 minutes. Spoon remainder of butter and shortening over chicken and bake 10 to 15 minutes longer or until tender.
Mix the first 3 ingredients, then mix all ingredients except milk and Miracle Whip and let come to a boil. Add the milk and Miracle Whip. Blend and let come to a boil. Use over potatoes, cabbage, tossed salad or macaroni. Store any leftovers in refrigerator.
Put water on to cook macaroni. Saute onion in butter, margarine or cooking oil. When the onion is translucent, add hamburger and cook until brown, breaking it up. Cook macaroni. Add tomato paste, water, oregano, garlic salt and ground pepper to hamburger. Boil gently until most of the water has evaporated. When macaroni is done, drain and add to hamburger mixture. Ketchup can be added on top to sweeten. Serve with bread and a green salad.
Cook first 4 ingredients until soft. Blend to puree or use potato masher. Return to saucepan and add cheese, Velveeta and cream cheese. Heat over low until cheese melts. Add milk to desired consistency. Add few steamed broccoli flowers when serving.
Cream butter and sugars; add eggs and vanilla. Mix together dry ingredients. Add chips, chopped candy bar and nuts. Drop by teaspoons. Bake at 350° for 8 to 10 minutes. These are also good with vanilla chips and pecans.
Cook beef until it begins to get tender and add rest of ingredients. Cook until tender, adding water as necessary. Cooking time about 2 hours. This is a low fat, low calorie dish.
Prepare macaroni and cheese as directed on box. Add the remainder of ingredients and mix well. Pour in greased casserole dish.
Preheat oven to 450°. Place cornmeal with flour in a mixing bowl. Add buttermilk and beat well. Add egg whites and oil; mix well. Coat muffin tins with a nonstick spray and fill 2/3 full. Bake for 15 to 25 minutes. Yields 12 servings.
Combine sugar and water; bring to boil and boil 5 minutes. Let cool. Combine with rest of ingredients. Serve with ice.
Saute celery and onion. Combine bread crusts, chicken, celery, onion and 1 3/4 cups cheese. Mix well. Put in a 9 x 13-inch baking dish. Arrange bread slices over chicken mix. Combine mayonnaise, eggs, seasoning and gradually add milk until well blended. Pour over bread and sprinkle with remaining cheese. Cover and refrigerate several hours or overnight. Bake, uncovered, 30 minutes at 325° or until it browns. Makes 6 to 8 servings.
Cook onion and celery in butter until tender. Cook noodles until tender. Place layer of noodles in 9 x 13 pan. Put 1/2 the onion and 1/2 the celery and 1/2 the chicken along with 1 can of soup on top of noodles. Then add remaining noodles, followed by remaining onion, celery, chicken and other can of soup. Pour chicken broth over top. Cover with cheese. Bake at 350° for 30 minutes.
Dissolve jello in hot water. Stir in raspberries, then ice cream until well blended. Refrigerate until set.	Makes approximately 6 servings.
Brown ground beef and drain. Add taco seasoning; let simmer. Melt cheese and add tomatoes until thick. Crush a bag of Doritos and add to tossed salad and olives. Mix all ingredients together in a large bowl. Serve while cheese is hot. May top with sour cream. Serves 4 for a meal or 8 for snacks.
Cook rice and broccoli. Saute onion and celery in butter. Melt Cheez Whiz. Put rice, broccoli, onion and Cheez Whiz in an ungreased casserole dish and mix. Blend in soup and bake in a 350° oven for 30 minutes.
Prepare cake batter according to package directions. Pour into 3 greased and floured 8-inch cake pans. Bake at 325° for 20 to 25 minutes or center is set. Cool 10 minutes in pans on wire racks. Remove from pans and cool completely. Beat cream cheese, powdered sugar and granulated sugar at medium speed with mixer until creamy.
Boil potatoes 20 to 25 minutes until tender. Peel. Peel and core apple, slice in 1/4-inch rings. Melt 1 teaspoon butter and brown apple slices. Butter shallow casserole dish large enough to hold potatoes flat after slicing them 1/2 to 3/4-inches thick. Sprinkle with salt and top with apple slices. Squeeze lemon juice over all. Pour maple syrup over all. Dot with remaining butter. Bake at 375°, uncovered, for 30 minutes until sweet potatoes absorb syrup.
Preheat oven to 350°. Prepare cake mix as directed in a 9 x 13-inch greased cake pan. Bake for 35 to 45 minutes or until a toothpick comes out clean. Cool completely! Combine remaining ingredients, except frosting. Beat 10 to 15 minutes or until light and fluffy. Spread over cooled cake. Open can of frosting and soften over low heat in pan of water or in microwave. Top with softened frosting.
Cook shells according to package. Combine all ingredients, except spaghetti sauce. Fill each shell. Spread thin layer of spaghetti sauce in a 13 x 9-inch baking pan. Place shells in single layer; cover with remaining sauce. Bake at 350° about 35 minutes.
Blend all ingredients thoroughly. Spray Pam on a small fry pan, non-stick. Cook on both sides. Put on plate, spread 1 tsp diet butter, sprinkle with cinnamon and another pack sweetener or brown sugar substitute. Roll up like burrito. Delicious when stuffed with favorite fruit (cooked or fresh).
Preheat oven to 350°. Grease and heat iron skillet. Brown meat and drain. Combine all ingredients, except meat and cheese. Place 1/2 of cornbread mixture in skillet and top with 1/2 meat and 1/2 cheese. Add other 1/2 of cornbread mixture and top with other 1/2 of meat and other 1/2 of cheese. Bake for 45 minutes.
Mix salmon and cream cheese; blend well. Add lemon juice, onion and horseradish. Mix until well blended. Can be shaped into log, ball, etc. Sprinkle with parsley. Chill, serve with crackers.
Before mixing have all ingredients at room temperature for 2 hours. Then beat cream cheese, one block at a time. Add sugar and beat again; then add eggs one at a time, beating well after each one.
Blend eggs in bowl with fructose, vanilla and salt. Mix thoroughly. Stir in maple syrup, mix well. Add nuts; stir until all are coated well. Pour in pie shell and bake at 350° until golden brown.
Sprinkle gelatin on top of cold water to dissolve. Bring soup to boil in 3-quart saucepan over a heat controlled top burner set at 212°. Or over a medium flame, then remove from burner. Add cream cheese and stir until smooth, then add mayonnaise, mixing thoroughly. Stir in water-gelatin mixture, lemon juice and pepper. Fold in shrimp, celery, onion, Tabasco and horseradish. Add celery salt and freshly ground pepper to taste. Pour into thoroughly oiled 2 1/2-quart mold and refrigerate until very firm (several hours), or overnight, if possible. Serve with mild crackers. Serves party of 30 or more. Cut recipe in half for small party.
Cook hamburg until light brown. Add rest of the ingredients. Cook until done. Serve over Chinese noodles or rice.
Mix all ingredients; shape into large ball. Flatten a bit and, with a floured knife, cut a cross into the dough. Place in buttered, floured pie pan. Bake at 350° for approximately 1 hour.
Coat bottom and sides of 9 1/2-inch spring-form pan with 3 tablespoons margarine. Sprinkle brown sugar over margarine. Arrange pineapple on sugar. Cut extra slices in half and stand on sides of pan. Place a cherry in center of each pineapple slice. Fill in spaces between slice with pecan halves. Combine remaining butter and sugar. Cream until fluffy. Add eggs and mix well. Add remaining ingredients. Beat until batter is smooth. Spoon batter evenly over pineapple slices. Bake at 350° for 45 to 55 minutes. Cool in pan for 5 minutes. Remove side of pan. Invert on serving plate. Remove pan bottom. Makes 1 (9 1/2-inch) cake.
Lay tortillas on cookie sheet. Lay a slice of cheese on each tortilla. Put frank on top of that and roll. Put a toothpick in the cheese dogs so they won't come unrolled. Broil until cheese melts.
Blend cake mix, pudding mix, water, eggs and oil. Beat at medium speed for 4 minutes. Stir in coconut and pecans. Pour into three greased and floured 9-inch layer pans. Bake at 350° for 35 minutes. Cool in pans for 15 minutes. Remove and cool on rack. Frost when cool.
Combine all ingredients except cheese. Spoon into greased casserole dish. Bake at 325° for 1 hour and 15 minutes. Sprinkle with cheese and bake 15 minutes.
Mix sugar, cornstarch and cocoa, then egg yolks and milk. Thicken on top of stove in saucepan. Add butter and vanilla. Pour in baked pie shell. Beat the egg whites. Add dash of cream of tartar and 1/4 teaspoon sugar. Cover with meringue and bake in oven until meringue is golden brown.
Mix all ingredients well. Spread 1/2 of mixture in 9 x 13-inch pan. Pour one can cherry pie filling over mixture. Spread remaining batter over pie filling. Sprinkle with sugar and cinnamon. Bake at 350° for 30 minutes. Serve warm.
Cook onion and potatoes; drain and save juice. Add soup, milk, butter, grease and bacon to potatoes. Simmer a few minutes. Add salt and pepper to taste. If too thick, add some of potato juice.
In a heavy skillet, brown chicken in oil. When brown, remove from pot. Add onions, pepper, parsley and green onions; saute until onions are clear. Add sausage, rice, stock, garlic, chicken, salt and pepper. Cook until nearly all water has boiled out, then reduce heat to low. Cover. Let simmer until rice is done, about 1 hour. Do not lift lid for 1 hour.
Over medium heat, melt 1 tablespoon butter; cook onion, until tender. Remove from heat.	Squeeze spinach dry; stir in with Fontina, tuna, cream cheese, pepper and egg. Cut stack of phyllo lengthwise into 5 strips.	Place strips on waxed paper; cover with damp paper towels.