HumbleIntelligence/food-ner-1-Million huggingface dataset:
With a sharp knife, make cuts 1/2 inch apart in each potato, leaving slices attached at the bottom. Fan the potatoes slightly. Place each on a piece of heavy-duty foil (about 12-inch sq.). Insert onions and butter between potato slices. Sprinkle with celery, salt, oregano, garlic powder and pepper. Fold foil around potatoes and seal tightly. Grill, covered, over medium-hot heat for 40 to 45 minutes or until tender. Serves 6.
Heat oven to 325°. Combine all ingredients except preserves. Beat at medium speed until well mixed. Spray muffin tins with Pam and fill each halfway with mixture. Place 1/2 teaspoon preserves in center and cover with more batter. Bake about 30 minutes.
Melt butter in a small saucepan over low heat. Add olive oil and garlic. Saute garlic for about a minute. Remove from heat.
Combine all ingredients. Beat 4 minutes. Spread evenly in a 9-inch pie plate. Bake at 325° for 35 to 40 minutes.
Soften yeast in water. Combine cheese, sugar, onion, oleo, dill seed and salt in saucepan. Heat, but do not boil. Let cool. Add dissolved yeast and egg. Combine flour and soda. Add liquids to flour and stir. Let set until dough has doubled in size. Turn dough out on floured board and knead for 1 minute. Divide into 2 loaves and let double in size again. Bake at 350°. Butter tops of loaves and sprinkle with seasoned salt.
Place sliced apples in greased 9 x 13-inch pan. Combine cinnamon and brown sugar. Sprinkle on apples. Combine sugar, flour, egg, salt and baking powder. Spread over apple slices. Pour melted butter over top. Bake at 350° for 40 minutes.
Sieve flour and salt; set aside. In a pan, heat margarine in water to gently melt the margarine, then bring to a boil. Remove from heat; add flour and vigorously mix with a wooden spoon until the thick paste leaves sides of pan clean. Beat eggs into paste with electric mixer.
Mix the first 3 ingredients. Add in dry ingredients and mix well. Add oil and water in slowly, keeping mixture smooth. Preheat oven to 325°. Grease with butter and flour a loaf pan. Bake 1 1/2 hours. Remove from oven. Cool; cut into slices.
Boil together 15 to 20 minutes the cranberries, sugar, water and salt. Add jello and marshmallows. Stir occasionally. When partly congealed, add celery, apples and nuts.
Beat egg whites until stiff and set aside. Cream oleo and sugar; add egg yolks, flour, vanilla and egg whites. Pour onto a cookie sheet, reserving about 1/4 of the dough. Pour pie filling over and drop remaining dough. Sprinkle with powdered sugar. Bake at 350° for 30 to 40 minutes.
Cook spinach and squeeze out juice. Melt butter and add onion over low heat for 10 minutes, then cool. Add remaining ingredients to the onion, butter and spinach. Chill mixture. Shape into balls and bake at 325° for 15 to 20 minutes.
In a large bowl sprayed with Pam mix flour, sugar and salt. Add eggs, oil, warm water and yeast mixture. Mix and form into a ball, dough will be loose. Cover ball with oil, cover bowl with towel and put into a prewarmed oven (180° and then shut off) to rise until double (about 2 hours).
Combine all ingredients except cheese and almonds. Put in a 9 x 11-inch baking dish; let stand overnight. Take from refrigerator about 3 hours before baking to bring to room temperature. Garnish with cheese and almonds. Bake at 400° for 20 to 25 minutes until bubbling. Makes about 10 servings. Or use chicken breasts for 8 people.
Face painting done in creative shapes and designs is a nice alternative to wearing a mask on Halloween night (masks can be very frightening to preschoolers and they obscure vision when a child is walking up and down steps or when crossing the street). In addition to using face paint to complete a Halloween costume, kids will enjoy this recipe for birthday parties, staging a backyard play and for dress-up on a rainy day.
Mix together first 5 ingredients together in bowl. In saucepan, bring to boil sugar, salad oil and vinegar. Remove from heat. Cook; pour over kraut mixture and let stand for 24 hours.
Let cheese set at room temperature. Work together when soft. Add salt, pecans and garlic. Mix well. Roll in 5 rolls or 2 balls. Roll in chili powder, parsley leaves or paprika. Wrap in Saran Wrap and chill. Slice and serve on crackers. Will freeze good.
Place pieces of chicken in bottom of baking dish. Bring to a boil the cream of chicken soup and 1/2 cup milk. Pour over chicken. Mix the stuffing and corn bread together and pour hot chicken broth that the chicken was cooked in, over this. Mix well. Make dressing a medium thickness. Put on top of chicken and bake in a 350° oven for about 40 to 45 minutes.
Make pie crust. Beat egg yolks until thick and lemon colored. Add lemon juice and rind. Mix sugar, flour and salt, then add to lemon mixture. Stir in melted butter and milk. Fold in stiffly beaten egg whites. Pour into pie crust. Put into 425° oven for first 10 minutes, then reduce heat to 350°. Bake for 20 minutes or until firm.
Melt shortening in heavy saucepan. Brown meat over medium heat. Add 1 can tomato soup and 2 soup cans water. Cover and let cook slowly until tender, about 1 hour. Add 3 carrots, sliced, 3 potatoes, cut in 4 pieces and 2 onions cut into 4 pieces. Cover and continue cooking slowly until tender. If there is not enough liquid, add more water during cooking. If stew is too thin, remove lid and cook until thickened.
Cream sugar, shortening and eggs. Add remaining ingredients. Mix well. Drop by teaspoon onto sheet (cookie will spread). Bake at 350° for about 15 minutes.
Soften margarine; add cheese, salt, pepper, Rice Krispies and flour. Mix well. Form into small balls and flatten with fork. Bake 20 minutes at 325°. Do not overbake.
Drain oranges and crushed pineapple. Chop orange slices. Combine nondairy topping, cottage cheese and jello in a large bowl. Fold in well-drained orange slices, pineapple and nuts. Refrigerate.
Brown ground chuck and drain. Add onion, bell pepper and vegetarian soup. Let simmer about 10 minutes. Put all this mixture in a casserole bowl. Top this mixture with whipped potatoes, then add cheese. Cook in oven 25 minutes at 325°. Good to the last drop.
Mix and heat to a boil: vinegar, sugar, celery seed, salt, mustard and turmeric. After mixture comes to a boil, add 1 cup Wesson oil. Mix together with vegetables and chill.
Place meat, pickling spices, salt and vinegar in large pan or bowl. Let stand in refrigerator 4 to 6 days. Turn meat daily. Transfer meat into roasting pan. Cover and cook at low heat (325°) until nearly tender, about 1 1/2 to 2 hours. Last 1/2 hour add onions. Thicken juice with flour to desired consistency using some of the marinade. Meat may be sliced and placed with gravy in roasting pan and reheated when desired. It will not crumble like ordinary pot roast. Serve with red cabbage, or sauerkraut and potato pancakes for a German meal.	Serves 6.
Mix all ingredients in a large container. Can be frozen in 1/2 gallon jugs for future use. Absolutely excellent for showers, weddings or any occasion. Looks beautiful in a punch bowl. Freeze a bowl full for the punch bowl for an extra touch.
Wash fruit. Separate skin from pulp. Save skins; cook pulp. Put cooked pulp through Foley mill to remove seeds. Combine skins, pulp, and other ingredients. Bake in a 9-inch double crust at 400° for approx. 1 hour.
Mix sugar, flour and eggs together. Melt butter and cocoa together and add to first mixture. Add pecans that have been chopped. Bake in buttered 8-inch pie pan at 350° for 30 minutes. Do not overbake. Serve with whipped cream or ice cream.
Cut sausage into 1/2-inch thick slices; arrange half the sausage in bottom of greased casserole. Peel and core apples; cut into crosswise slices. Arrange half the apples over sausage. Add caraway seed to sauerkraut; spread over apple mixture. Arrange remaining sausage slices on sauerkraut; top with remaining apple slices. Pour bacon fat over top. Cover. Bake at 350° for 35 to 40 minutes. Yield: 4 servings.
Place in a gallon jug the first 3 ingredients. Mix together the remaining ingredients and pour in the jug. Put in refrigerator for 24 hours. This will keep in refrigerator or you can freeze in containers.
Preheat oven to 350°. Grease and flour 3 loaf pans. Mix all ingredients well. Bake 1 hour.
Mix all ingredients, except 1/2 cup crackers; sprinkle reserved crackers over top. Bake at 350° for 40 to 50 minutes, uncovered. Makes 2 (1 quart) casseroles or 1 large casserole.
Put into 9 x 13-inch pan. Bake at 400° for 10 to 15 minutes. No longer than 15 minutes (just brown). Cool.
In a heavy saucepan, combine sugar, cocoa and flour. Add just enough of the milk to make a paste. Add egg yolks, heat until thoroughly blended. Stir in remaining milk and 1 teaspoon vanilla. Cook over medium heat, stirring constantly until mixture thickens. Remove from heat. Add margarine, stirring until melted. Pour into pie shell. In a small bowl, beat egg whites with electric mixer at high speed until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Spread over pie filling. Bake at 350° about 5 minutes, until meringue is lightly browned.
Fry sausage until done. Add chopped onion and chopped green cabbage and a little bit of water. Add potatoes. Cover and simmer with a lid on until potatoes are tender. Serve with red beans and cornbread.
Prepare and bake cake mix as directed for 13 x 9-inch pan. Cool slightly. Turn out onto aluminum foil-covered baking sheet. Cool thoroughly and set aside. In large bowl, combine sweetened condensed milk, 2/3 cup syrup and chopped almonds. Fold in whipped cream. Line 13 x 9-inch pan with aluminum foil, extending foil above side of pan. Pour chocolate mixture into pan. Cover and freeze 6 hours or until firm. Lift out of pan with foil, turn out evenly on top of cake. Trim ice cream to fit cake. Quickly frost top and sides with whipped topping. Drizzle with syrup. Return to freezer.
Mix margarine and mayonnaise. Add remaining ingredients. Spread on bread and bake at 350° for 12 to 15 minutes. Freezes well.
Sprinkle pudding over the Cool Whip. Stir in pineapple and juice. Add pecans. Stir well.
Beat egg, mix in sugar and melted (not hot) margarine. Add flour. Stir the yeast and water.	Pour into other ingredients and mix with a spoon. Butter muffin pan with quite a bit of butter and	fill 3/4 full with dough. Bake in a 400° oven for 15 minutes	or as brown as you like. Store remaining dough in covered bowl in refrigerator. This will stay good for about a week in the refrigerator. Will make 24 rolls.
In a large bowl, combine all ingredients. Pour into a greased 11 x 7 x 2-inch baking dish. Bake, uncovered, at 400° for 25 to 30 minutes or until the top and edges are golden brown. Yield: 4 to 6 servings.
Place chicken in a 9 x 13-inch glass dish. Mix sour cream and soup together; pour over chicken. Sprinkle with paprika, salt, pepper and butter, then sprinkle with onion rings (as much as you like). Bake for 1 hour in a 350° oven, uncovered. Serve over rice. Very good with green beans as a side. Serves 4 to 6 people.
Use a 9 x 13-inch baking dish. Put in potatoes (raw). Mix soup, sour cream and chopped onions (optional) together; pour over potatoes. Add shredded cheese on top. Add crushed crackers on top of cheese and top it all off by pouring the melted margarine over the crackers. Bake at 350° for 45 minutes to 1 hour.
Break bread into small pieces. Stir everything, mixing well, into a large iron pot. (I use a cast iron Dutch oven.) Cover and put on middle rack in oven at 325° for 3 to 3 1/2 hours.
Place chicken breasts between sheets of waxed paper or plastic wrap. Pound slightly. Sprinkle with salt and pepper. In a microsafe dish, melt butter and mix with oil. Place chicken breasts in dish, coating breasts on both sides. Microwave on High power for 3 minutes. Let rest for 1 minute. Turn breasts over. Microwave again at High power for 3 minutes until chicken breasts are done, not overcooked. Set aside.
Place in covered roasting pan in order listed (or cover pan with aluminum foil). Bake 1/2 hour at 350°, then 2 hours or longer at 325°.
Mix all ingredients together. Pour into 9-inch pie crust. Bake at 375° for 40 minutes.
Mix well. Chill. Serve with raw vegetables (especially tasty with broccoli and cauliflower).
Stir well until mixed. Spoon into well-greased muffin pan. Bake at 400° for 15 minutes. Makes 6.
Cook vegetables according to package directions; drain. Combine with cheese, celery, onion, mayonnaise and pepper. Turn mixture into a 13 x 9 x 2-inch baking dish. Combine crackers and oleo. Sprinkle crackers over vegetable mixture. Bake uncovered in a 350° oven for 20 to 25 minutes or until heated through. Makes 10 to 12 servings.
Melt butter; mix in pecans and coconut. Spread on cookie sheet and bake at 325° until slightly brown. Stir occasionally. Let cool. Mix milk, cream cheese and Cool Whip (add the Cool Whip a little at a time). Equally divide the mixture into the pie shells. Equally put coconut/pecan mixture on top. Put as much or as little caramel on top of each pie as desired. Freeze.
Saute onion and bell pepper in bacon drippings just until slightly tender. Add other ingredients and cover with water. Cook until cabbage is tender.
Mix in a quart jar or blender. Shake well before using. Good on all vegetable salads.
Saute onion in butter until tender. Add remaining ingredients. Cook approximately 30 minutes.
Cook, peel and cube sweet potatoes. Combine first five ingredients. Stir in mayonnaise and hot pepper sauce. Mix well. Cover and refrigerate 1 hour before serving.
Mash potatoes. Add egg while very hot. Blend in other ingredients. This type of potato salad is good with turnip greens.
Melt butter in shallow baking pan in 400 degree oven. Stir together ketchup & garlic; brush over wings, then roll wings in bread crumbs to coat evenly. Place in pan, turning to coat lightly with butter and bake for 30 minutes. Meanwhile, drain pineapple, reserving juice in 2-cup measure; add water to make 3/4 cup liquid. Stir in brown sugar, ginger, Worcestershire sauce & Tabasco. After wings have cooked 30 minutes, turn and pour on sauce; bake about 20 to 30 minutes longer or until chicken is tender, adding pineapple for last 5 minutes. Care should be taken to ensure wings are lightly browned. Makes about 4 servings.
Heat oven to 350°. Wash berries, add 1 cup sugar and 1 teaspoon lemon juice. Place in 9 x 12-inch pan. Mix flour, 1/2 cup sugar, lemon juice and cinnamon. Pour over berries. Cook for about 25 to 30 minutes or until golden brown. Don't burn.
In a deep skillet, brown the first 4 ingredients in shortening. Add salt; stir in water. Bring to a boil. Add spaghetti; cook until spaghetti is tender (about 15 minutes). Add tomatoes and catsup; simmer about 10 minutes. Serve.
Brush butter over top of each roll. Combine cinnamon and sugar; sprinkle 1/2 teaspoon over each roll. Top with chopped pecans. Bake in a greased, shallow pan in a hot oven (400°) for 12 minutes. Serve immediately. Yields 6 servings.
Trim tenderloin, removing any visible fat. Cut in 4 pieces. Pound each piece to 1/4-inch thickness. Dip into eggs, coat in flour and shake off excess.
Heat milk to boiling point; pour over bread and beat well. Add flavoring, egg yolks, sugar and margarine. Beat well. Pour into baking dish. Cook at 325° for 1 hour. When done, top with meringue and brown in hot oven.
In 2-quart saucepan, mix pudding mix with milk. Cook until thick. Add oil and then cake mix. Mix well. Pour into greased and floured cake pan. Sprinkle nuts and chips over mixture. Bake according to directions on cake mix box. Easy and delicious!
Place 2 c. water in large bowl, sprinkle yeast on top. Let dissolve. Add remaining ingredients and mix well. Spoon into greased muffin pans. Bake at 450 degrees for 20 minutes. Batter keeps well in refrigerator for several days.
In a 2-quart saucepan, combine brown sugar, corn syrup, butter, cream of tartar and salt. Bring to a boil over medium heat, stirring constantly. Boil rapidly for about 5 minutes, until mixture reaches 260° on candy thermometer. This is the hard ball stage. You can also test this by dropping a few drops of syrup into ice water. The syrup should form a firm ball that holds its shape, but is still pliable. Remove from heat. Add baking soda quickly, but thoroughly.
Brown meat in large skillet. Add remaining ingredients except cheese. Cover and simmer 40 - 60 minutes. Top with cheese just before serving.
Brown sausage and ground chuck and drain. Mix in other ingredients except cheese. Put in greased 11 x 14-inch pan (glass). Cover with foil and bake 1 1/2 hours at 350°. Add grated cheese to top of casserole the last 15 minutes of baking time. Be sure to cover with foil.
Peel and grate potatoes coarsely; sprinkle Fruit-Fresh over grated potatoes to maintain color. Mix salt, pepper and egg with potatoes. Add flour; mix again. Heat oil. Form pancakes by squeezing excess juice from potatoes, then pat mixture dry (about 1 tablespoon flat in palm of hand). Add pancakes to hot oil; brown 3 to 4 minutes per side. Drain on paper towel.
Mix all ingredients, except for 1 cup cracker crumbs, together. Sprinkle remaining crumbs on top. Bake at 350° for 45 minutes.
In oblong dish, dissolve jello in boiling water. Add cold water. Add crushed pineapple, marshmallows and nuts. Stir and let set. Make a topping by cooking sugar, flour, egg, 1 cup pineapple juice and margarine together in saucepan until thick. Cool and add Cool Whip. Spread over jello layer. Sprinkle small amount of nuts on top for garnish.
Combine and cook for 12 hours in a low set oven or crock-pot.
Cook and cool rice. Mix sour cream with cooked rice. Spread half of the mixture in buttered casserole. Spread cubed cheese and chilies on rice. Cover with remaining sour cream/rice mixture. Bake at 250° for 30 to 40 minutes.
Heat butter, brown sugar, garlic salt and soy sauce in sauce pan until melted. Wrap 10 beans in 1/2 slice bacon and secure with a toothpick. Place in casserole and pour mixture over beans. Let refrigerate overnight. Bake at 350° for 30 minutes.
Crush vanilla wafers. Add remaining ingredients except coconut. Form into balls. Chill until firm. Balls may be rolled in the flaked coconut immediately after shaping, if desired. Makes 6 dozen.
Mix vinegar, lemon juice and soy sauce together. Salt large fish; cut down back on both sides. Put on grill. Baste fish as you grill inside and out until done. Large fish takes about 1 hour to cook.
Mix all the ingredients together and pour into a greased 8 or 9-inch pan. Bake at 350° for 45 minutes.
In large bowl, mix in first 7 ingredients. Stir in sifted ingredients. Pour in a pan sprayed with Pam. Cook about 30 minutes at 350°. When gets done, turn bread upside-down on plate and cut up a stick of butter or margarine on top.
Crush pretzels into nut size pieces. Melt butter in saucepan and mix in sugar, mix thoroughly. Stir in pretzels. Pat into 9 x 13-inch pan. Put in refrigerator to cool.
Cook vegetables separately in boiling, salted water until crisp-tender. Drain. Cook fettuccini according to package directions and drain. Bring Ricotta cheese, milk and seasonings to a boil. Stir in Mozzarella. Stir in vegetables and heat. Remove from heat and add fettucini. Toss to coat. Serves 4.
In large skillet, cook bacon until crisp. Drain all but 3 tablespoons of drippings. Add rice, carrots, celery and peas. Cook until heated through about 5 to 7 minutes. Stir in bacon. Can serve with soy sauce. Yields 6 to 8.
Make sure the pineapple is well blotted. Mix all ingredients together, except the pecans, in a bowl using a spoon or spatula. Set in the refrigerator until hardened. Roll in crushed pecans.
In a mixing bowl, stir together flour, oats, brown sugar and baking soda. Then stir in melted margarine or butter until well combined. Set 2 cups of the oat mixture aside for topper. Pat the remaining oat mixture into an ungreased 15 x 10 x 1-inch baking pan. Bake at 350° for 12 minutes.
Brown hamburger and onion. Add salt, garlic salt, pizza sauce, tomato sauce and oregano. Cook the noodles and drain. Add cheese soup to noodles and pepperonis. Layer meat and noodles. Bake at 350 degrees for 45 minutes covered. Top with mozzarella cheese for the last 15 minutes.
Slice Twinkies in half lengthwise; place in dish close to each other. Next, layer the bananas, sliced, followed by the pudding, mixed according to package directions. Drain the pineapple; layer on top of pudding. Cover with Cool Whip. Refrigerate. Serves 10 to 12.
Form the first 7 ingredients into balls. Put in a 12 x 8 x 2-inch baking dish. Combine the remaining ingredients. Heat until steaming hot. Pour over meat balls and top with biscuits. Bake at 400° for 25 to 30 minutes or until biscuits are done.
Brown meat and onion. Drain. Add taco seasoning and Pace. Mix in another bowl the soup, sour cream and olives. Then layer corn tortillas, meat mixture, soup mixture and cheese. Repeat three times. Bake until cheese is melted.
Mix all ingredients well. Put into dish that has been greased. Bake at 350° for 45 minutes.
Fry bacon until crisp and drain. Crumble into small bites and set aside. Heat oven to 350°. Grease a 9 x 13-inch baking dish with shortening or butter. Bring water to a boil. Slowly add grits and salt, stirring as you add. Simmer 4 to 6 minutes, stirring occasionally. Remove grits from heat; add 2/3 of bacon. Keep remaining 1/3 to garnish. Add eggs, 1 1/2 cups of cheese and onion flakes; mix well. Pour into prepared dish. Bake 40 to 45 minutes or until a knife can be inserted and comes out clean. Top with remaining cheese and bacon; drop butter over mixture, allowing butter to melt into mixture. Let stand 5 minutes before serving. Excellent for brunch. Sausage may be substituted. Makes 12 generous servings.
Mix everything together but the potatoes, then pour over the potatoes. Top with 2 cups corn flakes or Chex, crushed and 1/4 to 1/2 cup butter. Bake at 350° for 45 minutes in a 4-quart casserole.
Mix the butter, sugar and the cup of flour to a crumbly consistency and pack into an ungreased 8 x 13-inch dish. Bake at 350° for 15 to 20 minutes. Then take out of oven and cover with the following mixture. Combine the remaining ingredients and pour over crust and bake at 350° for about 25 minutes. Cool and cut in bars.
Mix jello and hot water until dissolved; add cold water and stir. Add cottage cheese, mayonnaise and pineapple. Let set in refrigerator until firm.
Mix sugar, egg, shortening and vanilla; stir in milk. Sift and add flour, baking powder and salt. Fold in blueberries. Spread in 9 x 9-inch greased and floured pan. Mix 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter and 1/2 teaspoon of cinnamon and spread on top. Bake at 375° for 45 to 50 minutes.
Cook spinach noodles as directed. Melt butter in a dish. Add drained noodles and toss. Add cheeses and tuna and toss together lightly over low heat until warmed. Garnish with sliced olives.
Mix oil, sugar, eggs and vanilla together. Next add flour, salt, baking soda, nutmeg and cinnamon. Mix well. Stir in apples and nuts. Bake in a 9 x 13 pan for 40 to 45 at 350°.
In saucepan, brown sausage and onions; drain. Put 4 cups Rice Krispies on bottom of 9 x 13-inch baking dish. Add alternate layers of sausage, rice and cheese. Poke holes through mixture with a knife. Pour mixture of eggs, soup and milk over layers. Top with remaining Rice Krispies. Bake at 350° for 40 to 45 minutes. Serves 10 to 15.
Mix all ingredients together and pour into 2 pie crusts. Bake at 350° for 30 to 45 minutes. Makes 2 pies.
Cream butter and sugar together; add beaten eggs. Add flour and spices, sifted together, oatmeal, raisins and milk. Drop from teaspoon onto cookie sheet and bake at 350° until brown.
Lightly flatten chicken breasts. Dip chicken in milk. Coat generously with flour. Saute chicken in oil in skillet until golden brown, about 2 minutes per side. Remove, drain excess fat. In same skillet, saute mushrooms in butter about 1 minute. Add wine. Stir gravy and remaining ingredients, simmer, uncovered, 1 minute. Return chicken to skillet, simmer, uncovered, 5 minutes. Makes 4 servings (about 2 cups sauce).