HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook potatoes until tender. Drain and cool. Peel potatoes; cut into small chunks. Separate egg yolks from egg whites. Set yolks aside. Chop whites and add to potatoes with onion. In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes. Toss well. Adjust seasoning, if necessary.
Place margarine in a Teflon pan and set aside. Sprinkle chicken with lemon pepper. Place in pan and add as much onion as desired. Cook on medium-high heat until brown on each side.
Boil margarine, sugar and syrup for 1 to 2 minutes. Add Eagle Brand milk. Mix well. Keep warm in crock-pot. Store leftovers in refrigerator. Also good on ice cream.
Melt peanut butter and butter in saucepan; remove from heat. Add confectioners sugar; beat well. Pour into an 8 x 9-inch nonstick pan. Chill in refrigerator until firm.
Saute onion in butter. Mix rice and broccoli with soup and onion. Pour into 9 x 13-inch Pyrex. Top with Cheddar cheese and bake at 350° for 15 to 20 minutes.
Combine oats, flour and baking powder. In another bowl, combine milk, applesauce and egg whites. Add to dry ingredients. Mix well. Good with applesauce and cinnamon. Diabetic Exchange: 1 starch/bread (2 pancakes).
Sift together dry ingredients. Add oil to water and stir into dry ingredients with fork until thoroughly moistened.
Crumble cake in bowl or container. Mix pudding according to box and pour over cake. Mix Cool Whip and sour cream together; put on top of pudding mixture. Combine strawberries and glaze together, then put on top and chill.
Steam beans in a large frying pan with 1/4 inch of water (do not overcook, leave them slightly crisp).	Toss in the mixture at least one hour before serving. Serve cool to room temperature. Salad keeps well in the refrigerator.
Melt chocolate, butterscotch and peanut butter in microwave or double boiler. Stir in pecans and potato sticks. Mix well and drop by teaspoons onto wax paper. Chill until firm.
Beat together first 4 ingredients. Combine and add the next 6 ingredients; then add zucchini and well drained pineapple. Mix well and add 1 cup chopped nuts, and 1 cup raisins (optional). Divide into 2 loaf pans, greased and floured. Bake 1 hour at 350°.
Chop and mix first 4 ingredients. Add sugar. Mix vinegar and oil and bring to a boil. Pour over vegetables and chill. Stir occasionally to coat. Pimento can be added for color, if desired. Do not add carrots as they will bleed after a day.
Roll chicken in flour; saute in butter until golden brown. Mix soup, onions and seasonings in saucepan. Gradually stir in water. Bring to a boil, stirring constantly. Pour Minute rice into a shallow 2-quart casserole. Stir all except 1/3 cup of soup mixture into rice. Top with chicken. Pour on remaining soup mixture. Cover and bake 30 minutes in 375° oven or until chicken is tender.
Mix sugar, wheat flour, soda and salt. Add eggs, oil and buttermilk. Add box of Raisin Bran. Mix. Bake at 375° for 15 to 20 minutes. (May store the unused mixture in fridge for 6 weeks.)
Brown sausage	and onion and drain grease. Add all ingredients into a small casserole dish and mix well. Bake at 325° for 1 hour.
Place potatoes in a greased casserole dish. Mix cheese, sour cream, soup and 3/4 stick softened margarine and spread on top of potatoes. Mix slightly crushed cornflakes with 3/4 stick margarine (melted) and put on top of casserole. Bake at 375° for 1 hour.
Make crumbs with listed ingredients. Pour liquid in unbaked pie crust; put crumbs on top. Bake at 350° for 35 to 40 minutes.
Boil chicken in a large pot filled with water half the depth of the pot. Chop carrots, celery and onion in large pieces. Saute together with butter and pinch of salt and pepper until light brown. When chicken is finished, pull all meat off and discard bones. Add the rest of the ingredients, except noodles, and boil for 30 minutes. Add noodles boil 15 more minutes. Serve with crackers.
Mix all items except cheese and chips. Pour into casserole. Top with cheese and chips. Bake at 350° for 30 minutes.
Mix sugar and flour; gently stir in berries. Turn into pastry-lined pie plate; dot with butter. Arrange lattice top, trim ends. Seal and flute, building high edge. Brush pastry with milk, sprinkle with sugar. Cover edge with 2 to 3-inch strip of aluminum foil to prevent over browning. Remove foil during last 15 minutes of baking. Bake at 425° for 35 to 45 minutes.
Mix together and bake at 350° for 1 1/4 hours. If 6 ounce box of Minute wild rice is used, prepare it according to package instructions and then proceed to add remaining ingredients.
Boil 1 1/2 cups of water. Add frozen broccoli; bring to boil again. Add stick of oleo and diced onion. Remove from heat. Add 1 1/2 cups of Minute rice. Stir and let stand 5 minutes. Add cheese and celery soup. Put in greased baking dish. Sprinkle with cracker crumbs. Bake 30 to 40 minutes at 325°.
Put all ingredients in blender. Blend on high for 1 minute. Makes 1 pint.
Saute onions, celery and green pepper in margarine. Add remaining ingredients and mix together. Bake in a 2 1/2-quart casserole dish for 35 to 40 minutes at 350°.
Mix together and pour in baking dish. Dot with butter. Bake at 350° for 45 minutes to 1 hour.
Rinse chicken and pat dry. Pound 1/4-inch thick with meat mallet. Sprinkle with salt. Spoon Cheddar Filling onto chicken; roll to enclose filling. Sprinkle chicken rolls with flour. Dip in egg; coat with bread crumbs. Chill, covered, for 1 hour. Deep fry rolls in 375° oil for 5 minutes or until crisp and golden brown; drain. Place in baking dish. Bake at 325° for 30 minutes. Yield: 6 servings.
Combine 1/2 of the Cool Whip with pudding, pumpkin and pumpkin pie spice. Pour into pie crust. Top with remaining Cool Whip. Quick chill in freezer 10 minutes, then refrigerate until firm.
Melt chocolate in dish in 200° oven, no hotter or will burn (will scorch very easy in microwave). Stir occasionally. Combine all dry ingredients in large container. Pour melted chocolate over all; stir until covered good. Spread on waxed paper until dry. Break up and store in containers. Great at Christmastime.
Slice meat paper thin into 3 or 4-inch long pieces. Brown in bacon grease. Mix together soy sauce, sugar and water. Add to meat. Reduce temperature; cook until tender, about 30 or 40 minutes. Place vegetables on top of meat; mix together. Add Accent according to directions on container. Cook 5 minutes, covered. Add green onions; toss with meat mixture for 1 minute. Remove from heat. Serve over steamed rice. Top with broken pieces of watercress (optional). Makes 6 servings.
Mix cheeses together with the Worcestershire sauce and chopped onion. Mix well. Mix by hand; shape into ball. Roll ball into nut meats. Place into a nice bowl. Makes 12 servings.
Use 2 parts glue to 1 part liquid cornstarch. Pour starch into glue a little at a time and mix. Add more starch if needed so mixture is not sticky. Cover and refrigerate overnight.
Salt, pepper and paprika the fish well. Dip fish in the egg, lemon juice and water mixture. Dip in finely crushed crumbs. Fry in oil until crisp and brown. Drain on paper towels.
Wash mushrooms & trim ends and pull stems out of mushrooms. Set stems aside. Make a nice pocket in mushroom for stuffing to fit. Place mushrooms in baking dish. For the stuffing, take the mushroom stems and chop them up. Place in medium pan. Chop the crabmeat and scallions and place in same pan. Add 1/4 to 1/2 c. butter and saute the mixture. While sauteing add the above seasonings to taste. (I have never measured anything for this recipe.) Saute mixture for about 15-20 minutes. Spoon mixture into each mushroom. If there is any left just spoon it next to the mushrooms, it is good that way too. Put several pats of butter in the baking dish before placing the pan in the oven. Bake mushrooms at 350° for 1/2 hour. After they have baked for 1/2 hour place a small amount of cheese on each mushroom and bake an additional 15 minutes. (Put some cheese on the extra stuffing too.)
Remove bones from salmon. Add rest of ingredients in order given. Add enough milk to make mixture soupy. Pour into 2-quart casserole; top with pats of margarine. Bake in a moderate oven at 350° for about an hour.
Cover dates with boiling water; cool to lukewarm. Thoroughly cream shortening and sugar; add eggs and vanilla; beat well. Add date mixture, then sifted dry ingredients; beat well. Add chopped nuts. Bake in waxed paper lined 8-inch square cake pan at 350° for 35 to 40 minutes.
Preheat oven to 350°. In medium bowl, combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, butter and vanilla. Beat until smooth. Pour into 8 x 8 x 2-inch square pan. In a small bowl, combine 1/2 cup sugar, brown sugar and 4 tablespoons cocoa. Sprinkle evenly over batter. Pour hot water on top. Do not stir. Bake 40 minutes until center is almost set. Let cool 15 minutes. Spoon sauce from bottom over top when serving. Top with whipped cream or ice cream.
Reserve 1 cup of the chips and 1/2 cup of the cheese. Combine remaining chips and cheese with the chili, enchilada sauce, tomato sauce and onion (green pepper if desired). Pour into 11 x 7 x 1 1/2-inch baking dish. Bake uncovered in moderate oven (375°) for 30 minutes or until thoroughly heated. Spread top with sour cream; sprinkle with reserved cheese. Ring remaining corn chips around edge. Bake 5 minutes longer. Makes 6 servings.
Sift dry ingredients. Cream shortening, sugar and egg. Add dry ingredients, nuts and pineapple. Drop by teaspoon onto lightly greased cookie sheet. Bake at 400° for 8 to 10 minutes. Makes 5 dozen.
Wash chicken and pat dry with paper towels. Place chicken in large casserole dish, seasoning it well. Brown on all sides. Peel potatoes and slice; season with salt, pepper, garlic and onion powder. When chicken is brown, remove chicken and place potatoes in dish. Brown well in 350° oven. Return chicken to dish with potatoes and cover with foil. Bake about 25 minutes more.
Let cream cheese soften at room temperature, then beat. Add pineapple and vanilla. Add sugar and blend. Dissolve lemon jello in 1 cup hot water and mix in cheese mixture with nuts and 7-Up. Pour into mold and refrigerate.
Brown beef and onions in skillet; drain off drippings. Add remaining ingredients. Simmer and stir occasionally.
Cut up and wash wings. Cover with oven fry and salt and pepper as desired. Bake at 400° for about 45 minutes or until done. In a medium saucepan, mix hot sauce, Worcestershire sauce, liquid smoke and butter. After wings are done, place in crock-pot on low heat. Add hot sauce mixture and gently shake up. Ready to serve.
Pat sausage into an oblong pan about 1/2-inch thick. If you use waxed paper the job is much easier. Mix remaining ingredients in a bowl. Pat stuffing mixture on sausage and roll up like a jelly roll. Place roll in a shallow pan on a roasting rack. Bake in a preheated 350° oven for 1 hour. Serves 8 to 10.
In a small bowl, combine soup mix, dressing and preserves. (Makes about 2 1/4 cups.) Pour half the glaze over chicken in 9 x 12-inch pan. Bake in 375° oven, basting occasionally, 1 hour or until tender.
Dissolve gelatin in warm water. Add vinegar and salt. Chill. When slightly thickened, fold in carrots and cabbage. Turn into individual molds. Chill until firm. Unmold on crisp lettuce. Garnish with mayonnaise. Makes 6 servings.
Combine the beef, vegetables and bread crumbs, then add the egg, salt and pepper and mix until well blended. Shape into meatballs. Brown in the shortening over medium heat.
Preheat oven to 350°. In small mixing bowl, combine flour, baking powder, cinnamon, soda and nutmeg. Set aside. In large mixing bowl, beat butter for 1 minute. Add granulated sugar and brown sugar; beat until fluffy. Add egg, pumpkin and vanilla; beat well. Add dry ingredients to pumpkin mixture; mix until well blended. Stir in raisins and walnuts. Drop by teaspoonfuls 2-inches apart onto greased cookie sheet. Bake 10 to 12 minutes. Cool on cookie sheet for 2 minutes. Transfer to wire rack to finish cooling. Frost with cream cheese frosting. (Recipe follows.)
Place all ingredients in a large mixing bowl. Beat with electric mixer for 20 minutes. Pour mixture into well buttered and floured tube pan. Bake at 350° for approximately 1 hour and 20 minutes (until golden brown).
Heat oven to 350°. Spread 1 cup of the coconut evenly in a shallow pan. Toast 7 to 12 minutes or until lightly browned, stirring frequently. Cool.
Mix corn, sugar and salt. Add melted margarine. Beat eggs and milk well.	Pour over corn mixture and mix well. Put in casserole dish and bake 45 minute at 350°.
Mix together and spoon into muffin tins. Bake at 350° for 15 to 18 minutes.
Spread brown sugar over bottom of loaf pan, then sprinkle cloves over brown sugar. Combine meat, bread crumbs, milk, eggs, mustard and salt and pepper with hands. Pack into loaf pan and bake 1 hour at 375°. Invert to serve.
In a skillet, brown ground beef; drain. Add taco sauce; simmer for 5 minutes. Open crescent rolls and flatten into the bottom and sides of a 2-quart casserole to form a crust. Spread half of the crushed corn chips over crust. Pour meat mixture into casserole. Spread sour cream over meat mixture. Top with remaining corn chips and shredded cheese. Bake at 350° for 20 minutes, or until crust is golden brown and cheese is melted. Serve topped with lettuce, tomatoes and green onions.
Prepare cake mix according to package directions. Add instant pudding. Add whole bottle red food coloring; mix well. Place in 9 x 13-inch pan or 2 round layer pans. Bake according to box directions or until toothpick comes out clean. Top with favorite frosting or whipped topping.
Heat oven to 350°. In large mixer bowl, combine sugar and butter. Beat at medium speed, scraping bowl often, until well mixed. Add remaining ingredients except cherries. Beat at low speed, scraping bowl often, until well mixed. Shape into 1-inch balls. Place 1 inch apart on cookie sheets. Press cherry half into center of each cookie. Bake for 8 to 10 minutes or until set. Cool completely. Frost cherry on each cookie. Refrigerate until set. Store tightly covered.
Bring sugar and water to a boil. Pour over gelatin and cool. Add large can of drained crushed pineapple and the cranberries that have beef ground. Add rind of 1 orange and pour into mold. Nuts and marshmallows may be added if desired. Great salad for the holidays.
Mix bread stuffing, margarine and chicken broth. Put half of mixture in bottom of 13 x 9 x 2-inch baking dish and press in place. Mix chicken and remainder of stuffing mix with onion, celery, mayonnaise and green onions and	spread over mixture in pan. Beat eggs and milk and pour over contents in pan.	Cover and refrigerate overnight.
Combine all ingredients in large pot and bake in a 350° oven for 1 1/2 to 2 hours, until beans are no longer runny.
Mix all dry ingredients together. Mix liquid ingredients together. Combine dry and liquid ingredients. Pour in unbaked pie shell and bake 45 minutes at 350°.
In a saucepan, melt margarine. Add flour and stir over medium heat. Add milk and cheese. Stir until cheese melts. In a casserole dish, place 1 can Veg-All, 1/2 cheese sauce and repeat layers. Sprinkle top with crushed crackers. Bake at 375° for 25 minutes.
Cook chicken with celery and bay leaf. Cook broccoli a little. Spray Pam in bottom of dish. Layer broccoli and chicken soup on top of chicken. Cover with grated Cheddar cheese, bread crumbs and dot with butter. Bake at 350° for 30 minutes.
Brown oxtails well in lightly oiled skillet. Pour off drippings. Add water, wine, bouillon cubes, soy sauce and salt. Bring to a boil. Cover and simmer 2 1/2 to 3 hours. Separate onion into layers. Saute onion and green pepper lightly in oil, set aside. Mix cornstarch and brown sugar thoroughly, add to oxtails. Cook, stirring, until thickens and clears. Stir in vinegar, onion and green pepper.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. In a large bowl combine cake mix, nuts, butter and egg. Mix at low speed until crumbly. Press mixture in bottom of pan. Spread with preserves. Bake 25 minutes or until edges are light brown.
Place cream in small saucepan and cook until it thickens and reduces by a third (10 minutes). In skillet, heat oil and saute shallot (1 minute). Add Prosciutto and cook 1 minute or longer. Add cream, sun-dried tomatoes and peas. Cook 2 minutes or longer. Season with salt and pepper.
Fry pork, remove from pan, add liver. Sear on both sides. Grind pork and liver. Pour water over cracker crumbs and combine all ingredients. Dot with butter and bake (375°) for 40 minutes. Serves 4.
Preheat oven to 350°. Cook beef and sausage and onion well. Drain grease. Stir in cheese until melted. Arrange bread on cookie sheet. Place alot of mixture on each slice. Bake 12 to 15 minutes.
Combine 1 1/4 cups sugar, salt and cornstarch in a medium saucepan. Add water and cook until thickened, stirring almost constantly, about 10 minutes. Stir some hot mixture into beaten egg yolks; return to saucepan and cook slowly 1 or 2 minutes. Remove from heat. Add butter, lemon juice and peel. Strain into pastry shell. Bake in preheated 400° oven 10 minutes.
Melt margarine, add sugar and stir. Add milk. Stir until fairly warm and add marshmallows. Bring to slight boil and shut off. "Shave" the chocolate and add to above mixture. Stir until chocolate is melted and thoroughly mixed. Add walnuts and stir. Pour into greased cookie sheet. Cool and cut into squares.
Melt and blend first 3 ingredients. Add cereal and mix well. Press in buttered 9 x 13-inch pan.
Combine all ingredients in medium saucepan. Cover and simmer for about 1 hour (until cabbage is tender). Stir occasionally. Makes 5 to 6 servings. This recipe can be cooled and put into the freezer.
Preheat oven to 375°. Prepare pasta according to package directions. Set aside. In bowl, mix broccoli, Ricotta, Swiss cheese, salt and pepper. Pour 1 cup tomatoes in 13 x 9 x 2-inches baking dish, breaking up tomatoes with fork. Put 1 tablespoon cheese mixture into each shell and place open side up in pan. Pour remaining tomatoes over shells. Cover with foil and bake until heated through, about 25 minutes.
Cook beef, onion and green pepper until meat is no longer pink. Drain. Stir in taco seasoning and water. Cook and stir until thickened. Set aside. Place chips in a greased 8-inch square baking dish.
Saute onions in butter. Stir in flour, sugar, salt and pepper. Cook until smooth and bubbly, stirring constantly. Remove from heat. Gradually stir in tomato juice. Bring to a boil, stirring constantly. Boil 1 minute. Stir milk and bouillon into tomato mixture. Heat rapidly to serving temperature. Makes 4 servings.
Mix jello according to package directions, reducing water to 1/2 cup boiling water and 1/2 cup cold water. Let set until firm. Cut into small squares. Stir in drained fruit. Add Cool Whip and cottage cheese and fruit cocktail.
Mix first 3 ingredients to make a crust. Press on bottom of 9 x 13-inch pan. Add 1 1/2 cups chopped walnuts over top of crust. Sprinkle coconut to cover nuts. Add 1 bag chocolate chips over top of coconut. Pour 1 can sweetened condensed milk over top of chips. Bake at 350° for 1/2 hour or until milk starts to look brown.
Melt margarine and chocolate chips. Add peanut butter and mix. Pour over Rice Chex. Stir gently until coated. Put powdered sugar in a bag and shake coated Chex until covered with sugar. Put on cookie sheet. Some may need separating. Good refreshment item!
Combine pineapple juice and ginger ale according to quantity desired. Tint with maraschino juice or grenadine. Pour over crushed ice.
Brown ground beef, onion and garlic. Cook spinach according to package directions. Drain, reserving liquid. Add water to make 1 cup. Add spinach liquid, spaghetti sauce, tomato sauce and paste and salt to meat. Simmer 10 minutes. Combine macaroni, cheese, bread crumbs, eggs and oil. Put in a 9 x 13-inch pan and top with meat sauce. Bake at 350° for 30 minutes. Let stand 10 minutes before serving.
Cook macaroni not quite done. Drain. In a pan melt margarine. Add flour and dissolve in the margarine, then add milk and some of the grated cheese (save some for top of macaroni). Spray baking dish and put cooked macaroni in dish; pour sauce over and top with rest of cheese. Bake at 400° for 25 to 30 minutes.
Place chickens in a large pot or Dutch oven. Sprinkle chickens, inside and out, with salt and pepper. Add water. Bring to boiling. Cover and cook for 50 minutes or until chicken is fork-tender. Remove chickens to serving platter. Cut into serving portions. Keep chicken warm while dumplings cook.
Melt the hershey bars, marshmallows and water in a double boiler; Heat until melted. Let mixture cool. Add cool whip and pour into crusts. Chill in ice box. Makes 2 pies.
Preheat oven to 325°. Combine all ingredients and pour in a tube pan. Bake 1 hour at 325°. Zucchini bread may be frozen for later use.
Cook spaghetti 10 minutes. Stir. Drain. Rinse with cold water and set aside. In a vegetable pot, heat butter, garlic clove (minced), garlic powder, shrimp and mushrooms. Cook slowly in butter for 5 minutes. Add spaghetti. Sprinkle Romano cheese, salt, pepper and m.s.g. Stir until hot without browning butter. Serve with fresh cheese on top.
In saucepan, melt 1/2 cup chocolate chips with 1 tablespoon margarine, stirring frequently. Pour chocolate onto a sheet of foil; spread evenly. Refrigerate (will make chocolate curls).
In bowl, combine beaten eggs, milk, fine dry bread crumbs, onion, parsley, salt, sage and pepper. Mix well. Add ground beef; combine thoroughly. In 9-inch glass pie plate, shape mixture into a ring, about 1-inch high around a small juice glass, having 2-inches at least in diameter. Micro-cook, covered until meat is done, about 12 to 13 minutes, giving dish 1 quarter turn every 3 minutes. Remove glass and let meat loaf stand 5 minutes before serving. If desired, garnish with ketchup.
Press into a 9 x 13-inch pan. Bake 15 minutes at 375°. Cool.
Beat egg. In following order, stir in sour cream, melted butter, cream-style corn, kernel corn and corn muffin mix. Pour into buttered baking dish. Bake in a 350° oven for 45 minutes.
Brown the chicken in oil until done, about 5 minutes. Add the broccoli, water, wine and soup. Bring to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Top with Parmesan cheese.
Sift all dry ingredients into large mixing bowl. Mix thoroughly. Store in large covered container. Add miniature marshmallows, if desired.
Cut up chicken or use only dark or light meat. Sprinkle with garlic powder. Put in dry iron skillet on simmer. Cook 15 minutes, covered; turn once. Mix soy sauce and sugar. Take lid off and pour soy sauce mixture over chicken. Cook, turning often, until done, about 45 minutes.
In heavy saucepan, over medium heat, melt candy coating and margarine with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into wax paper-lined 9 or 13 x 9-inch baking pan. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store tightly covered at room temperature or in refrigerator.
Cook broccoli according to package; drain. Saute onion in margarine in skillet. Add soup, milk and cheese. Mix well. Simmer for several minutes, stirring constantly. Combine broccoli, sauce and rice in 9 x 9-inch baking dish. Bake at 350° for 45 minutes. This can easily be doubled. I do not double the cheese, though.
Mix all. Let rise only once. Make into rolls. Bake at 400° for 30 minutes.
Cook onion flakes and bacon until bacon is crisp. Add green beans, sugar and vinegar. Heat until hot; serve. Serves 3 to 4.
Pierce potatoes, microwave 16 minutes, rotating halfway through. Brown meat; drain. Stir in corn, tomatoes, ketchup, pepper and chili powder. Cover and simmer 10 minutes. Slit potatoes in half; spoon 1 cup meat mixture over potatoes.
In a small square pan, arrange in layer as listed. Serve with crisp tortilla chips.
Grease a 10 x 7-inch oblong pan. Mix all ingredients. Bake until golden brown at 350° for 25 minutes.