HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake potatoes, unwrapped, at 450° for about 1 1/4 hours, or until well done. Grate cheese in a large bowl; reserve about 1/4 of cheese for top. Grate onion. Add margarine. Split potatoes when done lengthwise; dip out potato meat. Mix well with cheese mixture, using electric mixer. Add salt and pepper to taste. Dip back into shells. Sprinkle reserved cheese on top; bake until cheese melts and lightly browns.
Saute onion in margarine. Combine all ingredients. Stir well. Bake in casserole dish at 300° for 20 to 30 minutes.
Drain pineapple and reserve juice to mix with pudding mix. Combine frozen fruits, pineapple and bananas. Mix thoroughly with the pudding mixture.
Combine broccoli, grapes, almonds and bacon. Mix mayonnaise, vinegar and sugar. Pour over salad. Toss and chill.
In small bowl with electric mixer, combine cheese, margarine and vanilla and beat on low speed. Gradually add sugar continuing beating on medium speed until fluffy.
Pour sauce over Spam; simmer for 15 to 20 minutes. (May be baked at 350° for 20 to 30 minutes.)
Combine sugar, cocoa, flour, salt, corn syrup, eggs, melted butter and vanilla in a large mixing bowl. Beat at medium speed for 30 seconds. Stir in pecans; pour into unbaked pastry shell. Bake at 350° for 1 hour. Cool. For best flavor, cover and let stand 1 day before serving. If desired, serve with whipped cream.
Cook and debone chicken. Mash cornbread. Add butter and sage. Spread 1/2 cornbread in a buttered casserole. Cover with chopped chicken. Mix sour cream and cream of chicken soup. Pour over top of chicken. Add rest of cornbread mixture. Pour broth over all. Should be very moist. Add more broth, if needed. Bake at 350° for 30 minutes.
Combine ingredients. Roll and cut into shapes. Bake at 350° until light brown.
Cut grapefruit rinds into strips; cover in cold water and boil 2 minutes. Repeat this procedure 3 times; drain thoroughly. Make syrup of sugar and water; bring to boil and put in the rinds. Boil slowly until all syrup is absorbed. Spread on cookie sheet and drop each piece of rind in granulated sugar and leave spread out until dry.
Make jello (1 cup cold and 1 cup hot water), chill until jelly consistency. Cream Philadelphia cream cheese with mixer. Add sugar, chop strawberries and add to sugar and cheese. Add Cool Whip, then add jello. Beat together. Place in a glass flat dish, chill overnight. Can garnish with strawberries. Cut into squares.
Cook meat and onion in saucepan. Cut up cabbage and add to meat mixture. Cook until cabbage is done. Stir in remaining ingredients. Simmer 10 minutes.
Cook potatoes just until tender. As soon as you can handle them, peel and slice potatoes. Immediately sprinkle with salt, sugar, celery seed and vinegar. Toss until all potatoes are seasoned. Add onion and 1/2 cup mayonnaise. Toss until well distributed. With rubber spatula, fold in mayonnaise, celery and sliced eggs until well mixed. Add remainder or mayonnaise, if necessary. Chill.
Pound meat; season with salt and cayenne pepper. Dust with flour. In heavy iron skillet, brown meat in hot oil. Remove and set aside. Add all vegetables and saute until limp (about 5 minutes). Add water. Bring to boil, then reduce heat to simmer. Add bay leaf. Cover and cook over medium heat about 2 hours. Add water as needed. Serve over rice.
Mix together all ingredients. Put in 3 greased loaf pans and bake for 1 hour at 350°. Can be frozen.
Put in bowl to have ready the chocolate chips, German chocolate, Marshmallow Fluff, vanilla and nuts. Mix together in large pot the sugar, butter and canned milk. Bring to full boil. Stirring constantly, boil for 10 minutes; turn off heat. Quickly put bowl mixture into pot and mix well. Line pan in oil. Pour and let cool, then refrigerate.
Salt, pepper and flour chicken. Brown chicken in oil. Saute onion, garlic and mushrooms in skillet with chicken.
Mix cocoa with sugar and mix the rest. Cook until mixture will form a soft ball in cold water. Beat until cool and spread on cake.
Preheat oven to 350°. Place bread in bottom of 9 x 13-inch dish. Brown crumbled sausage and drain. Sprinkle over bread, then layer with cheese. Combine mustard, cream and eggs; beat well. Pour over ingredients in dish. Refrigerate overnight. Bake at 350° for 30 to 45 minutes.
Mix, reserving part of the cheese for top. Can put buttered bread crumbs or crumbled corn flakes on top. Bake until bubbly and brown.
Cook broccoli according to directions on package and drain. In a large mixing bowl, mix broccoli, mayonnaise, onion, soup and pecans, then mix in egg. Pour into a casserole dish. Bake at 350° for 35 minutes. Then spread crumbs over top and sprinkle with cheese. Bake for 10 minutes or until cheese is melted.
Sift flour, salt, baking powder and baking soda together. In a separate bowl, work shortening, 1 1/4 cup sugar and eggs, one at a time, with spoon until soft. Mix 1/2 cup cocoa, boiling water and 1 teaspoon of vanilla. Add alternately with dry ingredients. Bake in 2 layers at 350°. Cool and split layers.
Preheat oven to 350°. Saute slightly salted and peppered chicken pieces in butter and oil for 10 minutes. Cook spinach, drain and squeeze dry. Spread spinach in bottom of a 2-quart casserole dish. Top with chicken.
Steam carrots and broccoli until tender-crisp; cool. Cook fettucine in chicken broth, just until tender; drain and cool. Combine vegetables and pasta. Add basil to salad dressing; toss gently into pasta and vegetables. Sprinkle with Parmesan and parsley.
Cook ground beef, onion, celery and green pepper in margarine for a few minutes. Do not brown. Remove from fire. Add soups, cheese, seasonings, rice and water. Place in baking dish (9 x 13-inch). Cover with bread crumbs and bake, covered, for 1 1/2 hours at 325° or until rice is done.
Remove mushroom stems, measure 1/2 cup. Cook 1/2 of the stems with 3 tablespoons of butter for 5 minutes. Drain. Repeat with remaining stems and butter. Combine cream cheese and Blue cheese. Stir in stems and onions. Place on baking sheet and bake until golden brown.
Put flour, sugar, cinnamon and soda in bowl and set aside. Bring to a boil the butter, cocoa and water. Pour over flour mixture. Add buttermilk, eggs and vanilla. Mix well. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes.
Melt margarine in frying pan. Pour in rice and brown. Add soups and mushrooms. Pour mixture into greased casserole dish. Cover and bake in 350° oven for 1 hour and 15 minutes.
*Make with Cheddar cheese and milk; use cheese soup or Cheez Whiz.
In a medium size bowl, coarsely crush the crackers with your hands. You should have big cracker pieces. Add the remaining ingredients; mix well and serve immediately. Season to taste with salt and pepper. EXCELLENT! Yield: 6 servings. Prep time: 10 minutes.
Cream shortening, sugar and vanilla. Beat egg yolks; add flour and baking powder alternately with milk. Use 2 (8 or 9-inch) layer pans lined with wax paper, greased well. Bake at 350° for 25 minutes.
Dissolve strawberry Jell-O in 1 cup boiling water. Add pineapple with Jell-O. Chill until firm. Combine remaining ingredients except water and lime Jell-O. Spread on firm jello and pineapple. Refrigerate overnight. Dissolve lime Jell-O in 2 cups boiling water. Cool. Pour over mixture. Chill until firm.
Preheat oven to 325°. Open pepper cans and drain. Split peppers and remove seeds and splines.
Peeled potatoes boiled, tender, mash, whipped smooth. Add ingredients. Beat until fluffy, cool and cover and put in refrigerator. Use within 2 weeks as needed. To heat: Dot with butter, bake covered casserole at 350°. Heat through. Bake for 30 minutes. Makes 8 cups.
Cook raisins in water over low heat until dry. Cool. Cream together shortening, sugar, eggs and vanilla. Add flour, salt and soda. Stir in raisins last. Make into small balls. Roll in white sugar. Bake at 350° for 10 to 12 minutes.
Preheat oven to 325°. Cook macaroni to package directions. Drain. Mix soup, mayonnaise, cheese, onion flakes and garlic salt. Gently fold in the cooked macaroni and place in a casserole dish. Bake until hot and bubbly, about 1 hour.
Combine all ingredients and pour in pie shells. Bake 30 minutes at 350°.
Brown beef; drain. Add soups plus pimentos and 1 cup water. Set aside. Cook noodles; drain. Beginning with hamburger mixture layer casserole dish: hamburger, noodles and cheese, until all gone, topping with hamburger. Cook at 350° for 30 minutes.
Put agar-agar and 1/2 cup apple juice in saucepan. Dissolve over heat and bring to a boil until agar looks clear. Remove from heat, cool a little. Add remaining juice. Pour in mold and chill until set. Serves 6 to 8.
Mix all ingredients. Cover and refrigerate for 24 hours. Divide mixture and roll into logs. Wrap logs with nylon net or cheesecloth. Bake in oven in broiler pan with rack at 225° for about 4 hours or at 150° for about 9 hours or at 140° for about 11 hours, or microwave about 1 hour at Defrost setting. Turn occasionally while baking.
In a heavy saucepan, melt the butter over moderate heat. When the foam begins to subside, stir in 3/4 cup of the flour and mix together thoroughly. Pour in the milk and stir constantly with a whisk. Cook over high heat until the sauce comes to a boil and thickens. Reduce the heat to low and simmer for 10 minutes, whisking frequently. Remove the pan from the heat. Using a wooden spoon, vigorously beat in the egg yolks, one at a time. Add the salt and pepper and stir in the grated cheese. When thoroughly combined, pour the mixture into a lightly buttered 8 x 6-inch baking dish, spreading it out to 1/2-inch thickness and smoothing the top. Cool to room temperature, then cover with plastic wrap and refrigerate overnight or until firm. With a pastry wheel or sharp knife, cut the cheese mixture into 2-inch squares, lifting them out of the dish with a small spatula and placing them on waxed paper. Dip the squares in the remaining flour, one at a time. When they are completely coated on all sides, shake off any excess flour and dip them into the egg and milk mixture. Coat them on all sides with the bread crumbs, patting gently with a spatula to make them adhere. Arrange the squares on a large baking sheet and refrigerate for at least 1 hour, until the coating is firm. Pour enough oil into a deep-fryer or large, heavy saucepan to come 2 to 3-inches up the sides of the pan and heat the oil until it reaches 375°. Preheat oven to its lowest setting. Line a large baking dish with a double thickness of paper towels and place it in the middle of the oven.
Peel, cook and mash potatoes. Put oil in a large frying pan. Combine beef, potatoes and onion. Cook until slightly browned. Keep mixing to cook thoroughly. Covering the pan is recommended.
Spread cream cheese on large glass plate or pizza pan. Layer rest of ingredients. Serve chilled with wheat crackers.
Season pork chops with salt, pepper and garlic powder. Place on foil lined pan sprayed with Pam. Bake at 325° for 15 to 20 minutes covered with foil; turn after the first 10 minutes. After baking for 20 minutes; remove from oven. Drain pan and add applesauce on top of each pork chop. Sprinkle with cinnamon and nutmeg. Return to oven uncovered until thoroughly heated. Very quick and easy!
Bring water to a boil. Add chicken and all of the other ingredients into pot. Boil in a covered pan for 1 1/2 hours. Lower heat and simmer for 1/2 hour. Serve soup in bowls. Chicken can be deboned and added to soup or can be served separately. Serves 4 to 6.
Combine first 5 ingredients. Mix well with wire whip. Stir in chopped nuts. Pour filling into unbaked pie shell. Decorate top of pie with pecan halves. Bake at 375° for 15 minutes. Reduce heat to 350°. Bake about 30 minutes longer.
Beat eggs and Karo together. Add sugar, margarine (chopped into small pieces), vanilla and pecans. Stir well and pour into pastry shell. Bake in a 350° oven for 30 to 40 minutes or until firm.
Line bottom and sides of heavily greased casserole with 1 cup cracker crumbs. Add alternate layers of corn and chicken, then add salt and pepper. Mix the eggs and milk; pour over the chicken mixture. Cover with remaining cracker crumbs, cheese and butter. Bake at 350° until brown. Makes 4 to 6 servings.
Brown meat and drain. May add onion or vegetable of your choice to add variety or color. Add Cheddar cheese soup and let cool down. Remove crescent rolls from can and gently pull away, leaving dough in 2 sections. Gently finger dough to spread out into a square shape. Place meat and cheese mixture on top of one of the dough squares. Gently place the second dough square on top of meat mixture and press together the edges of the dough. Follow the baking instructions on the crescent dinner roll can and bake until done. Delicious!
Melt butter with cream cheese. Mix with remaining ingredients. Bake, uncovered, at 350° for 20 to 25 minutes.
Mix together. Pour into unbaked pie shell. Bake at 325° for 45 minutes.
Cook rice, water and salt over medium heat until the water is dissolved. Remove from heat. Add milk, eggs and sugar. Add vanilla, nutmeg, raisins and butter. Mix well. Put into a pan greased with butter. Set pan in another pan half full of water. Bake at 350° for 45 minutes.
In skillet over medium heat, combine oil, peppers and onion and saute until vegetables are soft. Add meat and simmer until brown. In large crock-pot, add vinegar, beans, stewed tomatoes and salsa. Heat on high and stir. After simmering is done, transfer skillet mixture to crock-pot. Season with beef bouillon cubes and cook on high 2 to 3 hours, stirring occasionally. Makes 6 servings.
Wash the boneless chicken and drain out excess moisture. Soak chana dal for at least three hours. Chop the onions, coriander leaves, mint leaves and mix them with lemon juice to make a stuffing. Divide into sixteen equal portions and keep aside.
Mix together cooked squash, onion, egg yolks, cheese, soup, sugar, salt, pepper and set aside.
Mix well in a blender; form as a log. Pour shrimp cocktail sauce over log.
Boil for 40 minutes. Seal in jars. Be sure to drain water off before you get ready to cook.
Bring sugar and butter to a boil for 2 minutes. Stir in rest of ingredients and drop onto wax paper. Let harden before eating.
Mix together. Refrigerate overnight. May add other fruits such as strawberries and peaches.
Saute green pepper and onion in a bit of oil or butter until tender. Add cabbage and tomatoes and cook over medium heat until cabbage is tender. Very low calorie.
Brown beef and onion in 1 tablespoon oil. Add tomato soup and water. Cook rice, salt and pepper. Chop cabbage, put in bottom of a 3-quart casserole. Pour mixture over cabbage. Bake at 325° for 1 hour.
Mix all ingredients until well blended. Bake in unbaked pie shell at 400° for the first 15 minutes and 350° for 30 more minutes.
Mix fruit with sugar. Set aside. Put butter in baking dish and set in a 350° oven to melt. Make batter of 1/2 cup sugar, flour, baking powder and milk. Pour over butter, but do not stir. Put sugared fruit on batter. Do not stir. Bake at 350° for 1 hour.
In hot oil, saute onions until tender (use large kettle). Add water, potatoes and salt. Cover and simmer until tender. Add shrimp. Heat milk and cheese ingredients until melted. Add to shrimp with parsley. Depending on the thickness you desire, you may want to add more or less milk. Chicken may be substituted for shrimp. Can be made in crock-pot.
Cook squash until tender; drain. Mash and add all ingredients. Save a little cheese and sprinkle on top.
Mix well. Shape into ball. Roll in finely chopped nuts. Chill. Serve with graham crackers.
Heat all in skillet. Add crab and veggies. Stir over medium-high heat for 2 minutes. Cook 1 minute more. Serve over rice. Serves 3.
Dissolve yeast cakes in water. Add remaining ingredients; mix well. Cover and let rise until double. Punch down. Let rise again. Turn out on floured board and knead 8 to 10 times. Roll out to about 1/4-inch thick. Cut rolls into desired shape. Place on lightly oiled cookie sheet and let rise about 15 minutes. Brush with egg white and a little water, mixed. Bake about 15 to 20 minutes at 350° to 400°.
Put hamburger in large	skillet and cook until brown. Then add other ingredients and	simmer	until well blended. Serve while hot.	Makes a good meat served with crackers and a salad.
Spread the cream cheese on pizza. Cover with sauces. Sprinkle with the peppers, onion, shrimp, mushrooms and Parmesan cheese. Serve with Doritos or tostados.
Wash and stem strawberries. Mix water, sugar and cornstarch together; bring to a boil and cook until thick and clear. Add jello; stir until jello is dissolved. Remove from heat. Add strawberries; stir to coat all the berries. Pour into baked pie shell. Chill until set. Serve with whipped cream.
Mix sugar and apples in a bowl; set aside for a few minutes. Mix dry ingredients with apples. Add eggs, applesauce, cinnamon and vanilla. Mix thoroughly. Pour in a greased 9 x 13-inch pan. Bake 50 minutes in a 350° oven.
Place 1/8 teaspoon cinnamon in each of 4 dinner cups and fill with coffee. Stir. Top with sweetened whipped cream. Serves 4.
Mix milk, butter, sugar, eggs, cinnamon and salt together to prevent potatoes from turning brown. Grate them after mixing other ingredients. Immediately add the grated potatoes to mixture. Bake 1 hour at 350° or until crusty on top. The casserole can be made the day before and kept in refrigerator overnight before baking.
In large skillet, heat oil and then add the frozen (or thawed) hash browns. Cook until tender. With a spoon, make 5 or 6 wells. Lightly spray wells with a cooking oil. Add 1 egg to each well (may scramble or leave whole). Cover and let poach. When eggs are nearly done, add crumbled bacon (or crumbled ham or sausage) and shredded cheese until melted. Serves 4 to 6.
Combine all ingredients except the Velveeta in a food processor or blender. Simmer 2 hours or more. Add the cheese. Stir until melted. Serve warm.
Brown meat and drain. Saute onions, bell pepper and celery with the meat. Stir in roux, onion tops and parsley. Add water and rice. Stir, cover and simmer 30 minutes or until rice is cooked. Stir occasionally to prevent sticking.
Mix all together. May be lumpy. Divide between 2 greased loaf pans. Sprinkle with sesame seed. Bake at 325° for 30 minutes. Cuts best with electric knife.
In a saucepan, combine sugar, flour and salt. Gradually stir in milk. Cook and stir over medium-high heat until bubbly. Cook and stir 2 minutes longer. Remove from heat. Stir a moderate amount of hot mixture into yolks; immediately return to hot mixture. Cook 2 minutes longer, stirring constantly. Remove from heat. Add butter and vanilla. Add 1 cup flaked coconut to vanilla cream pie filling. Pour into cooled baked pastry shell*. Spread meringue atop pie. Sprinkle with 1/3 cup coconut. Bake at 350° for 12 to 15 minutes. Cool.
Mix together the sweetened condensed milk and 1 cup of cold water; add vanilla pudding and beat for 3 minutes. Put in refrigerator for 5 minutes. Tear cake into pieces and put half of cake in a 9 x 13-inch dish. Beat whipped cream; add sugar and vanilla to taste. Add 2 cups whipped cream to milk mixture. Fold together. Put half of this on top of angel food cake, then put a layer of strawberries. Then use the rest of the cake, another layer of cream mixture, layer of strawberries and then final layer of remaining whipped cream. Garnish with strawberries.
Cream shortening and sugar. Add beaten eggs and cream together. Add nuts. Sift flour, soda and salt and add to mixture slowly. Make into rolls and roll up in wax paper and chill overnight. Slice in thin slices and bake at 350° for 10 minutes. Do not grease cookie sheet!!
Mix pie fillings, sugars, spices and margarine together. Put one crust on bottom of 2-quart baking dish. Pour in filling. Cut remaining crust into strips; crisscross on top of cobbler. Flute edges. Bake at 375° for 1 hour.
Beat egg yolks. Cream butter, sugar and flour. Add to egg yolks. Add milk and vanilla. Fold in beaten egg whites. Pour in unbaked pie shells. Bake at 325° for 45 minutes. You can use 1 cup pecans and this makes a good pecan pie.
Sift together flour, salt, baking powder and cinnamon into a bowl. Melt together the butter and honey. Pour this into the dry ingredients. Mix with a fork. Push the dough together with your hands. Do not overmix nor knead.
Dissolve jello in boiling water; add cold water. Chill until partially set. Fold in applesauce. Pour into 4 1/2-cup ring mold. Chill until firm.
Melt margarine in medium saucepan. Add cocoa and water to heat to boiling. Mix dry ingredients in separate bowl and gradually add to cocoa mixture. Sour milk with vinegar and add this, the eggs and vanilla. Pour into greased 9 x 13 x 2-inch pan and bake 35 minutes at 350°. Let cool. Once you've eaten this, you'll never buy Betty Crocker again!
Beat eggs, salt, paprika, mustard and milk together. Add meat and pour over bread cubes in a greased pan. Sprinkle cheese over the top. Cover with foil and refrigerate overnight. Bake at 350° for 50 minutes, covered. Uncover and bake 10 minutes more. Let stand for 10 minutes before serving. Serves 12 to 15, depending on the size of serving.
Butter sides of heavy 2-quart saucepan. Combine sugars, cream, milk and butter or margarine. Cook over medium heat, stirring constantly, until sugars dissolve and mixture comes to boiling. Cook to soft ball stage (238°), stirring only if necessary. Immediately remove from heat and cool to lukewarm until candy becomes very thick and starts to lose its gloss. Quickly stir in nuts and spread in buttered shallow pan. Score in squares while warm, cut when firm.
Mix together all ingredients. Do not heat. Put cucumbers in gallon jar. Pour liquid mixture over cucumbers. Let set 3 to 4 days, shaking often. Will keep in refrigerator indefinitely. You can add onions for flavor.
Start yeast growing, then mix yeast, honey and water. Wait 5 to 10 minutes until foamy. While waiting, grate the cheese. Mix flours and yeast until dough is smooth and can be easily stretched (5 to 10 minutes). Mix in cheese. Make 6 to 8 balls of mixture and roll into snake and shape into pretzel. Place on greased cookie sheet. Beat the egg and brush on top. Sprinkle with sesame seed. Bake at 425° for 10 to 15 minutes. Brown, but still soft.
Mix sugar and oleo, then add eggs. Dredge chopped fruit with flour. Put soda in buttermilk and mix all together. Bake on ungreased cookie sheet at 350° for 10 to 15 minutes until slightly brown.
Preheat the oven to 325°. Mix the salt, pepper and flour and spread on a plate. In a small bowl, whisk the turmeric and cinnamon into the egg whites. Dredge the chicken pieces in the flour, then dip them in the egg whites and coat them with the bread crumbs.
Brown meat and onion (drain off any fat). Add cheese and broccoli (which has been cooked and drained thoroughly). Cut off tip end of each roll (one at a time). Remove the inside and spoon mixture into roll. Replace the end you just cut off. Roll in garlic butter and bake until brown. Do not overbake. These can be made ahead of time and frozen.
Combine sausage, hamburger, onion, salt and pepper. Cook until well done. Add remaining ingredients. Heat until cheese is melted. Serve in fondue pot or chafing dish.
Crumble cake and spread evenly on bottom of a large oblong pan. Pour pineapple evenly over cake. Heat milk and marshmallows in a saucepan over low heat until marshmallows are dissolved. Pour evenly over pineapple. Spread Cool Whip over cake. Sprinkle coconut. Chill.
Beat whipped topping mix with 1 cup of the milk and vanilla in large mixer bowl. Beat on high with electric mixer about 6 minutes or until topping thickens and forms peaks.
Place all ingredients into a large mixing bowl; mix well. Roll into bite-sized balls. Place on waxed paper.
Mix tuna, dill, cucumber and dressing until well combined. Top each toast slice with 1/2 cup tuna mixture, 1 slice tomato and 1 slice cheese. Broil in preheated broiler 6-inches from heat until cheese melts. Makes 4 sandwiches.
Mix sugar and butter well. Add eggs, one at a time; mix well. Add flour and sweet cream, a little at a time, ending with flour; mix well. Pour mixture into a large tube pan. Spray pan with Baker's Choice. Bake at 275° until done (approximately 1 1/2 hours).