HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice potatoes into 1/8-inch slices (with or without peel). Cut carrots up into small pieces and cut up onions. Salt and pepper as desired and cut up butter into pats. Arrange on top of vegetables in a covered casserole. Microwave on HIGH for 5 minutes. Stir and turn casserole. Continue to bake at 5 minute intervals, turning each time. Takes approximately 15-20 minutes. Very good.
Drain fruit well and arrange in casserole. Mix curry powder, sugar and butter. Spoon over fruit. Bake at 325° for 1 hour. (I use large cans of fruit. Also, it is better to heat the butter, sugar and curry mixture so as to spread it easier.)
Heat frying pan. Fry crab, ginger and garlic with peanut oil. Mash black beans. Add salt, m.s.g., shoyu, sake and water. Add the seasoned mixture to the fried crab. Cover and cook over medium heat. When crab is cooked, add cornstarch mixed with water. Cook only until gravy is thickened. Garnish with lemon slices.
Mix together above ingredients except pears and cook on medium heat, stirring until clear and thickened. Drain pears, place in baking dish and put cherry in middle. Spread mixture over pears. Bake at 350° 15-20 minutes.
Bring vinegar, water, Wesson oil, salt and sugar to a boil. Cut hot dogs and peppers; pack into jars, approximately 8 to 10 pints. Fill jars with boiled solution. Seal and process for 15 minutes in hot water bath.
Cream shortening and sugar. Add eggs and beat well. Fold in bananas, nuts and dry ingredients. Add milk. Pour into greased 8 x 4 x 3-inch pan. Bake 50 minutes at 350°.
Cut a pocket in each chop. Make a dressing of bread crumbs, 2 tablespoons of the butter, onions, seasonings and a small amount of water. Place the dressing on pocket of each chop. Place chops in a roasting pan. Cover with sauce made by combining water and catsup. Bake at 400° for about 45 minutes, basting frequently.
Bring 3 quarts of water to a boil in a 6-quart pan over high heat. Add lasagna noodles and cook 5 minutes. Add carrots; cook 2 more minutes. Add broccoli, zucchini and crookneck squash. Cook the final 2 minutes or until pasta is tender. (I cooked 30 seconds more.) Drain well. Squeeze liquid out of thawed spinach. Combine spinach with Ricotta cheese.
Mix graham crackers with 1 stick melted butter. Press into a 9 x 13-inch pan. Mix eggs, 2 sticks butter and confectioners sugar. Beat 5 minutes. Pour into pan. Cover with drained crushed pineapple, bananas and Cool Whip. Add cherries and nuts; drizzle Hershey's chocolate syrup over. Let set at least 4 hours (refrigerator). If possible, let stand overnight in refrigerator.
In an ungreased 13 x 9 x 2-inch pan, spread undrained pineapple followed by the cherry pie filling. Mix cake batter per instructions on its box and pour over the pineapple and cherry mixture. Spread nuts over last. Bake for 1 hour at 350°. Remove and allow to cool in pan. When cooled, remove by turning upside-down and lifting pan from cake. Garnish with maraschino cherries.
In large bowl, combine, milk, eggs, honey and vanilla. Mix well. Pour mixture in a greased 8 x 8-inch baking dish. Sprinkle cinnamon evenly on top.
Beat the cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla in a large bowl until light and fluffy. Add eggs; blend well. Pour into prepared crust. Bake at 375° for 20 minutes. Remove from oven; cool 15 minutes.
Mix sliced pears and sugar together. Let sit in covered bowl overnight on counter. Do not refrigerate. Next day, cook on low heat for 2 to 3 hours, stirring often. Sugar will turn syrupy. While hot, put in small jelly jars and put new lids on the jars. Tighten well with jar rings. Lids will seal overnight. Do not press center of lid down.
Combine cream cheese and Marshmallow Creme, mixing with electric mixer until well blended. Serve with fresh fruit.
First cream the cheese with the sugar. Add remaining ingredients in order listed. Last of all, fold in cream after whipping it. Put into refrigerator trays and freeze for 3 to 4 hours.
Melt sugar and oleo. Add milk and let come to a boil. Remove from heat. Cool. Add powdered sugar and vanilla. Beat.
Bake cake as directed. Break half of cake into small pieces in a 9 x 13-inch pan. Mix next four ingredients together. Set aside. Pour 1 can mandarin oranges over cake pieces. Pour 1/2 mixture over oranges. Add rest of cake pieces, then second can of oranges, then top with rest of mixture.
Mix fruit juices together and chill. Just before serving, add ginger ale and food coloring. Pour over a block of ice in punch bowl. Serves 50.
In medium bowl, toss together the chopped apple and lemon juice. Stir in raisins, grapes and celery.
Sift flour once before measuring. Cream shortening; add sugar, cinnamon, salt and pepper. Add some dry ingredients to shortening and sugar mixture. Mix water and molasses and add alternately with the flour. Roll into 1-inch balls. Brush tops with water and bake. Frost or roll in powdered sugar.
Beat cream cheese until smooth. Gradually add sugar, beating until well blended. Add melted chocolate and vanilla; mix well. Refrigerate about 1 hour. Shape into 1-inch balls. Roll in walnuts, cocoa or coconut. Store in refrigerator.
Mix water and yeast. Mix sugar and melted butter. Combine ingredients. Place in an airtight container and place in the refrigerator. Grease muffin tins and spoon in dough. Bake at 350° until brown.
Cook zucchini, onion, margarine and all spices for about 10 minutes or less, then combine two beaten eggs and 8 ounces shredded Mozzarella cheese with zucchini. Put in 10-inch ungreased dish or pie pan. Bake at 375° 10 to 20 minutes.
Place the oil in a large heavy skillet over medium heat. Heat it to about 350°. Using a wooden spoon or whisk, quickly stir in 3 cups of flour all at once. When the flour is thoroughly mixed in, check the consistency; it should form a smooth paste that is neither runny or clumpy nor grainy. If the roux is too thin, add some more flour. If it is too thick, add some more oil. Cook and stir until it reaches desired stage of doneness. Peanut-butter-colored roux (which looks like it sounds) will take 20 to 30 minutes. A medium roux will take 30 to 45 minutes; it should be a solid medium brown with a hint of gold in it. A dark roux will take 50 to 70 minutes; it should be dark brown, but not black. Recipe can be halved or portion not used frozen.
For Jell-O: Use 1 cup of water and 1 cup of pineapple juice. Blend in marshmallows to hot jello. Combine rest of ingredients together, except mayonnaise and whipped cream. Now blend in mayonnaise and whipped cream separately. Last step, refrigerate overnight.
Mix all ingredients and pour in pie shells. Bake at 350° for 35 minutes. Makes 3 (8-inch) pies.
Prepare rice to directions. Saute onions in butter until tender. Stir in flour, salt and pepper. Stir in half and half and broth until thick. Stir in chicken, mushrooms, parsley, almonds and cooked rice. Bake in casserole, uncovered, at 350° for 30 minutes.
Brown ground beef and onions in large pot; drain fat. Add remaining ingredients; stir. Bring to a boil and simmer for at least 30 minutes. Serve with shredded cheddar cheese and nacho chips.
Cook egg yolks, sugar, vinegar, salt, pineapple juice and margarine in double boiler, stirring constantly, until thick. Let cool. Fold in marshmallows, fruits, almonds and whipped cream. Let stand in refrigerator at least 24 hours. Serves 10 to 12.
Mix 1/2 cup warm water and sugar and let set for 3 minutes. Then add remaining ingredients. Work in flour and more flour, approximately 4 pounds. Let stand approximately 2 hours. Knead and make rolls and let rise again. Bake at 425 degrees until golden brown.
Cream butter and sugar. Add vanilla and flour. Blend well. Press mixture into the bottom and 3/4 of the way up the sides of an 8 or 9-inch spring-form pan.
Melt chocolate and butter in top of double boiler. Place mashed potatoes, salt and vanilla in mixing bowl. Pour melted mixture over potato mixture. Mix well. Stir in sugar. Knead until smooth. Press into an 8-inch square pan and cut into squares.
Mix ground chuck and onion with 1/2 cup tomato sauce, crushed cracker crumbs, pepper and salt. Place meat mixture in 9 x 13-inch pan. Combine 1/2 cup tomato sauce, vinegar, mustard, brown sugar and water together. Spread over meat. Bake in 350° oven for 1 1/2 hours, basting frequently.
Sprinkle salt over cucumbers and let stand for 2 hours. Rinse with water. Mix the vinegar and spices and bring to a boil. Pour over cucumbers and let stand 1 hour (cover the pan). Bring pickles to a boil for 2 minutes. Pack in jars and process for 15 minutes.
Set aside some of the pie filling, including 5 cherries for garnish. Divide the remaining filling among five ungreased 6 ounce ramekins or custard cups. Top each with a biscuit; brush with butter. Combine sugar and cinnamon; sprinkle over biscuits. Bake at 375° for 14 to 18 minutes or until biscuits are browned. Top with reserved pie filling.
Flour, season and sear meat in large skillet. Place in a greased deep dish pan that has a lid. Cover meat with all the vegetables. Mix in a large bowl, the 2 cans of soup, the bouillon water, and dry soup mix and pour over meat and vegetables. Place lid on pan and bake at 350° until meat is fully cooked, about 3 to 4 hours.
Combine sugar, butter, buttermilk, salt and pecan halves in a 4 quart casserole; stirring well.	Microwave on High for 12 to 13	minutes. Stir	every 4 minutes. Stir in soda until foamy. Microwave on High 1 to	1 1/2 minutes.	Beat with a wooden spoon until mixture just begins to thicken. Working rapidly, drop by tablespoon onto	greased waxed paper. Let stand until firm. May dip with tongs into melted chocolate morsels	if desired. Return to waxed paper to cool. Yield: 2 dozen.
Top with cracker crumbs. Bake at 350° for 30 minutes.
Open pork and beans. Add catsup, brown sugar and small amount of cooking oil or bacon. Bake in 300° oven until bubbly or cook in skillet on top of stove or "slap" in the microwave.
Grind oranges and cranberries. Mix in the sugar until dissolved. Stir in the pineapple. Let set. Dissolve jello in water. Drain relish somewhat and mix relish in with the dissolved jello. Chill until firm. Makes a large bowl. Keeps well.
Chop sun-dried tomatoes (already prepared in oil when purchased), artichoke hearts, roasted peppers, parsley and garlic. Boil linguini pasta; strain. Return pasta to original pot cooked in; add vinegar, oil, salt, pepper and all ingredients chopped. Toss and serve with grated cheese on top.
Melt chips and peanut butter in double boiler over hot water. Add the roasted peanuts. Cool. Add the marshmallows and put in a buttered pan, 9 x 13-inch.
Mix all ingredients together and bake 1 hour at 300° in a Bundt pan. Punch holes in cake with toothpick. Thicken 1 cup orange juice with confectioners sugar and pour over cake. Refrigerate overnight. To take out of Bundt pan the next day, warm in oven for a few minutes.
Brown ribs in bacon drippings. Combine all other ingredients; cook slowly until flavors are well blended, about 15 minutes. Pour sauce over browned ribs. Cover and bake in moderate oven (350°) for about 1 1/2 hours.
With sharp knife, cut deep around stem of cabbage. Place stem up in large kettle with 2 inches of water. Cover and bring to boil. As leaves start to wilt, remove with fork to colander; drain. Need about 24 leaves. Chop some remaining cabbage to get 1/2 cup. Set aside. (Use rest of cabbage for soups, etc.)
In a medium bowl, combine all ingredients, except margarine. In a 10-inch nonstick skillet, heat margarine. Add spaghetti mixture, spreading evenly, to form a tight cake. Cook over medium-low heat until bottom is golden brown, about 10 minutes. Divide the pancake into 4 sections and turn over, one section at a time. Brown 3 to 5 minutes. Serves 4.
Cook macaroni. Rinse thoroughly. Toss lightly with lite Italian dressing in a mixing bowl. Add onion. Refrigerate 3 to 4 hours to marinade. Cover tightly. Add celery and cucumber. Add dill weed. Add peas (rinse peas to separate). Toss with macaroni mixture and return to refrigerator, covered for several hours. Then add tuna, olives, mayo (if desired). Italian will do nicely alone. Serve with tomato wedges on lettuce.
Brown sausage and drain. Add all but the noodles. Bring to a boil and reduce heat. Simmer 30 minutes. Add noodles. Cook until noodles are done. Serve with crusty French bread.
Slowly fry sausage to remove most of the fat to enable the meat to crumble easily. Let stand until cold. To the meat, add raw grated potatoes and onion; mix well. Put into 8-inch pastry shell and cover with pastry. Neaten the edges with beaten egg. Bake at 350° for 40 to 45 minutes or until golden brown. This amount will fill two (8-inch) pies. Yield: 10 servings.
Salt chicken breasts and pour enough water over them to cook. When tender, pour off bones and cut meat into large pieces (or skin); place in casserole. Mix soup, sour cream and lemon juice; pour over chicken. Top with Ritz crackers (crush with hands so the crumbs won't be too fine). Sprinkle poppy seed over crackers. Bake in 350° oven and cook for 30 minutes.
Dissolve Jell-O in hot water. When cool and partially set, add the other ingredients and pour into gelatin mold. Very different taste! Serves 10 to 12.
Place all ingredients in a large pot. Bring to a boil; simmer 10 to 15 minutes. Serve hot.
Grind cashews, dice onion and saute in margarine; melt Vegex into onion and margarine. Add remaining ingredients. Mix well and bake at 350° for 45 to 60 minutes.
Add in order given; stir well and fill 2 unbaked pie shells. Bake 10 minutes at 450°. Reduce heat quickly to 325° to 350° and continue baking for about 1 hour. I do not like under baked pies. This pumpkin pie should look done, and crust well browned.
Mix together in a saucepan over medium heat. Cook until thickened. This is a good topping for a plain yellow cake or on top of ice cream.
Cook zucchini for 12 to 15 minutes, or until clear, stirring constantly. Add lemon juice, pineapple and sugar. Boil mixture for 6 minutes. Add gelatin; stir until dissolved. Pour into plastic containers. Cover and freeze. Or it may be kept in refrigerator in jars. Delicious!
Peel and quarter potatoes. Mix tomato sauce and oil. Rub tomato mixture on potatoes and place potatoes in pan. Drizzle remaining mixture over potatoes. Season with salt and pepper. Bake at 325° for 45 to 50 minutes or until edges begin to brown. Turn often. May need to add a small amount of water to pan if evaporating quickly.
Trim crusts from bread. Cut into finger strips. Place on baking sheet. Toast strips and trimmings in a 250° oven until very dry and light brown. Make crumbs of trimmings. Dilute peanut butter with enough oil in bowl to make thick liquid. Dip sticks into peanut butter mixture to coat. Roll in crumbs. Let stand for 12 to 24 hours or until dried. Will keep indefinitely.
Brown hamburger. Add taco seasoning mix and follow directions. Cool. Mix all vegetables and cheese. Pour meat over top and add dressing. Chill. Just before serving, add corn chips. Adjust the amounts of different ingredients to suit individual preferences.
When chicken has cooled, remove the skin and bones and dice the meat. Skim the chicken broth of fat by using a bulb-type baster. Combine the diced chicken and Canadian bacon. Melt the margarine in a nonstick skillet and saute the mushrooms and pepper for 5 minutes. Add the mushrooms and peppers to the meat. Blend the flour with the chicken broth and milk in a saucepan. Bring this mixture to a boil, stirring to keep it smooth. Add the meat and vegetables to the saucepan along with the wine, salt, pepper and nutmeg. Simmer the entire mixture for 3 minutes.
Cream the margarine and sugar. Add the vanilla, baking soda and cream of tartar. Mix in flour slowly. Finally, add the Rice Krispies, fold in, do not use mixer. Drop cookies on cookie sheet, a heaping teaspoonful at a time. Bake at 375° for 15 minutes. Makes approximately 48 cookies.
Combine all ingredients. Cook until mixture comes to a rolling boil; cook 1 minute. Stir to keep from boiling over. Remove from heat and add a few drops of green food coloring and one 6 ounce bottle liquid pectin. Let stand 5 minutes. Pour into sterilized jars, seal and process.
Cover and cook potatoes until tender, 15 - 20 minutes. Drain and mash. Add 1 3/4 c. cheese, milk, butter and salt. Cook over low heat until cheese and butter melt. Fold in beaten eggs. Spread in greased 13 x 9 x 2 pan. Bake uncovered at 350° for 25 - 30 minutes. Sprinkle with remaining cheese. Bake 5 more minutes.
In mixer sifted flour and sugar together. Bring water, cocoa and butter to boil. Pour over flour and sugar and mix. Add remaining ingredients; beat until smooth. Bake in a greased 13 x 9 x 2-inch pan at 400° for 20 to 25 minutes.
Mix sugar, cornstarch and curry into well drained fruit. Pour melted butter over all. Bake uncovered 30 minutes at 350°.
Boil chicken breasts, cool, skin and debone and cube. Melt together the cream cheese, margarine, onion and mushrooms in saucepan over medium heat. Add chicken and refrigerate until cool enough to handle. (Margarine will not blend well until cubed chicken is added.) Separate crescent rolls, slice them in half and press thinner with hands. Stuff about 1 tablespoon chicken mixture on rolls and wrap, sealing edges together. Bake in 325° oven about 20 minutes until brown and hot through and through. Serve hot. I have also used quail in place of the chicken and it was delicious! These can be prepared larger and used as a main dish, also.
To Prepare: Cream oleo and peanut butter together. Add powdered sugar and milk. Beat until smooth.
Sift together flour, baking powder and salt. Cream the butter, egg and milk together. Add to dry ingredients, stirring only until moistened. Peel bananas. Cut in 1 1/2-inch lengths. Dip into batter, spreading batter evenly over bananas. Fry in hot deep fat at 370° for 3 minutes or until golden brown. Drain on paper towel and serve with honey.
Mix together the ingredients and bake in three 9-inch cake pans at 350° for 20 minutes.
Combine first five ingredients to make dressing. Toss with mixed greens, onions and strawberries.
Mix sugar, oil and eggs; add grated raw zucchini. Sift together flour, cinnamon, salt and nutmeg. Add to first mixture. Bake in greased loaf pan at 350° for 1 hour and 10 minutes.
Flatten breast with cleaver, salt and pepper. Place 1/2 slice cheese and 1/2 slice of ham on 1/2 chicken piece. Fold other half over and seal with toothpick. Dip each in flour, then egg and crumbs. Saute in melted margarine over medium flame until golden brown. Continue to cook on low flame until done. 6 servings.
Cut 12 to 18 (12-inch) squares of heavy-duty foil; set aside. Cut 1-inch slice from top of each orange. Scoop out orange fruit and pulp. Leave peel intact as a baking cup.
Heat oven to 350°. Brown meat and garlic in a skillet. Drain fat and season with salt and pepper. Mix together melted margarine, sour cream, cheese and pimento. Add meat and sour cream mixture to noodles. Pour into a 2-quart casserole dish and bake for 30 to 35 minutes, until lightly brown. Serves 4 to 6.
Blend egg and sugar together. Blend in milk and vanilla. Serve cold in tall glass. Sprinkle lightly with nutmeg.
Cut out any bad spots of the apples, remove cores, cut into bite size chunks. Sprinkle with lemon juice. Add sliced celery to apples and toss with mayonnaise. Before serving, add walnuts.
Slice eggs in half, lengthwise. Remove yolk to small bowl. Mash well and add salt, salad dressing, pickle relish and mustard. Mix well. Stuff egg whites with yolk mixture. Garnish with paprika.
Put all ingredients in saucepan. Bring to a boil. Reduce heat. Cook until shiny and thick.
Mix well in order: cake mix, jello, nectar, eggs and oil; put in Bundt pan; flour and grease pan.	Bake at 350° for 45 minutes.
Stir until moist. Spread on a cookie sheet. Bake 20 minutes at 350°. Take off cookie sheet and brake into crumbs. Mix with 1 large Cool Whip or 1 quart whipping cream. Add vanilla.
Mix cream cheese until fluffy. Add sugar and beat until smooth. Add peanut butter and honey. Fold in Cool Whip. Pour into graham cracker crust. Chill.
Cream butter and sugar until fluffy. Add flour and mix well. Pat into ungreased 9 x 9 x2-inch baking pan. Bake at 350° for 12 to 15 minutes. Combine milk, butterscotch pieces, coconut and vanilla. Spread over partially baked layer. Bake at 350° until golden brown around edges, 25 to 30 minutes. Cookies will not appear set, but will firm up as they cool. Cool and cut into squares. Makes 36.
Over low heat, melt margarine and flour; cook until smooth. Stir in chicken broth, 1 cup milk and soups; boil 1 minute, stirring constantly. Add peas and carrots. Add chicken. Warm over low heat. Server over Pepperidge Farm shells. Serves 6.
Preheat oven to 325°. Combine eggs, syrup, butter, vanilla, salt and sugar; mix well. Pour into pie shell; sprinkle pecans over top. Bake for 30 minutes.
Cream the oleo and sugar. Add eggs, one at a time. Add milk and vanilla. Sift flour and baking powder together and add to mixture. Roll very thin on floured board. Bake on greased cookie sheet 10 minutes at 300° to 350° or until done.
Cream together sugar and shortening. Add eggs (slightly beaten) with milk. Add mashed bananas; add flour, soda and salt. Add vanilla. Mix well. Put into 2 greased and floured large loaf pans. Bake at 350° for 40 minutes.
Mix well and pour into a large baking dish. Cover with foil and cook 1 to 1 1/2 hours.
Mix first 4 ingredients very well. Fold in apricots. Form into a ball or log, then roll in ground nuts. Wrap in wax paper and refrigerate until cold. Best served with Triscuit wafers.
Mash persimmons through a colander. Add sour milk. Add other ingredients in order, blending well. Bake in a well buttered baking pan in a 350° oven for 45 minutes or until firm. Serve with whipping cream.
Combine all ingredients. Shape into balls the size of marbles. Roll in egg and bread crumbs and fry in deep fat about 30 seconds or until browned. Serve with hot savory cocktail sauce. Insert a toothpick in each ball. Makes 3 to 4 dozen balls.
Mix garlic, cumin, chili powder, crushed red pepper, vegetable oil and lemon juice together. Marinate chicken or beef in mixture for at least 1 hour. Cut meat into strips. Stir-fry meat. Chop vegetables. Remove meat. Stir-fry vegetables with any remaining marinade. Serve in flour tortilla or over rice.
Mix cake mix, melted margarine and 1 egg together. Press down in a 9 x 13-inch pan. Mix remaining ingredients together and spread on top of first ingredients. Bake at 350° for 40 to 45 minutes.
This is great on meatballs or roast and then cooked in crock-pot on high 8 to 10 hours. This recipe is for 3 pounds meatballs or roast.
Cover sides and bottom of a deep casserole dish. Mix all of the other ingredients and pour into dish. Place slices of light bread on top. Some of the pecans can be reserved to be placed on top of light bread. Bake in a 350° oven for 1 hour.
Drain and rinse the artichokes and cut into chunks. Mix everything and put in a baking dish. Bake at 350° for 20 to 25 minutes.
Brown 1 pound of sausage and drain. Saute 1/2 cup each red and green bell pepper and chopped onion. Mix these together with flour. Beat eggs well and mix with milk. Add to sausage and vegetable mixture along with cheese. Pour in 2 pie shells and bake on cookie sheet at 375° for 25 to 30 minutes.
Using a mixer, combine milk and pudding mix; stir in melted chocolate squares (will be thick). Fold in 1 container of Cool Whip with a spoon. Pour into pie crust. Over this, spread as much of the second container of Cool Whip as you want. Sprinkle chocolate sprinkles on top. Chill at least 2 hours before serving.
Cook broccoli until tender in chicken broth. Add margarine and flour mixture, then add about 1 pint of half and half. Stir over medium heat until hot and thick. Add grated sharp cheese and serve.
Mix eggs, milk, sugar, Bisquick and cinnamon. Pour into greased 9 x 13 inch dish. Pour in melted butter. Spoon filling in, distributing evenly in dish. Bake at 350° for 50 to 60 minutes. If you like more fruit add another 1/2 can of filling.
Mix all ingredients in a storage bowl and place in refrigerator overnight. Divide mixture in half and roll in a second cup of pecans.