HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients, except bread crumbs. Bake at 350° for about 30 minutes or until bubbly. Cover with crumbs. Return to oven. Bake at 350° until crumbs brown.
Clean the sweet potatoes, but do not peel. Cut into strips like French Fries. Spray cookie sheet and arrange "fries" in a single layer. Bake at 400° until potatoes are tender, turning half-way through, and re-spraying. Serve with honey or maple syrup (not ketchup)!
Place the spinach in a large mixing bowl and let stand until completely thawed. Do not drain. Add eggs, cheese, oil and meal and mix well. Pour into greased 9-inch square baking dish and bake uncovered at 350° for 1 hour or until golden brown. Serves 8.
Melt oleo; add sugar and syrup. Heat until sugar is almost dissolved. Beat eggs until light. Mix eggs and sugar mixture real well. Add dash of salt. Put pecans in pie shell. Carefully pour syrup over pecans. Pecans will come to top. Bake at 450° for 10 minutes. Reduce heat to 350°. Bake for 40 minutes more or until done.
Boil syrup to 254°. Beat egg whites until stiff, then slowly add syrup in thin stream to egg whites. Beat until it loses its gloss and holds its shape. Add walnuts. Drop by teaspoonfuls on wax paper. Allow to dry.
Mix together in a 9 x 13-inch pan. Spread 1 cup crushed cornflakes over all. Bake as hash browns at 375° for 1 hour.
Parboil green beans for 2 1/2 to 3 hours, until tender. Cook bacon crisp; remove from pan. Leave 2 to 3 tablespoons bacon drippings and cook onion until lightly browned. Put in with beans and add potatoes. Cook slowly 25 to 30 minutes or until potatoes are done. Should not have a lot of liquid.
Chop ingredients except for cheese very fine. Mix and drain. Set aside. Lay out tortillas and divide cheese. Spread evenly among them. Spread cheese to cover tortillas. Sprinkle vegetables evenly among tortillas. Roll up tortillas as tight as possible. Refrigerate overnight. Cut tortillas in 1/2-inch slices.
Preheat oven to 350°. Grease and flour pan. Cream together the butter, cream cheese and sugar. Add eggs, then flour. Mix flavorings in last. Bake 1 hour and 15 minutes until done.
Cook onion, celery, cabbage and carrot in butter for 10 minutes. Add the hash browns, broth, water and sausage (cut up); cook until vegetables are done.
Brown ground beef and onion (or microwave on High for 3 minutes). Drain well. In medium mixing bowl, beat together milk, mayonnaise and seasoning. Stir in beaten eggs. Add 1 cup cheese and ground beef and onion mixture to bowl. Pour into baked pie shell in glass pie plate. Bake at 350° for 35 to 40 minutes.
Cook potatoes; cool. Cut up. Chop onion; add to potatoes. Fry bacon until crisp. Drain; cool, crumble and add to potato mixture. Place in a 9 x 13-inch pan. In saucepan, heat cheese and mayonnaise until smooth. Pour over potato mixer and mix well. Bake at 350° until heated through.
Mix all ingredients except mayonnaise, water, eggs and potato chips. Combine mayonnaise and water; add to mixture. Add chopped eggs. Put in a 9 x 13-inch greased casserole. Top with potato chips. Bake 20 to 25 minutes in a 350° oven, uncovered, until bubbly hot.
Put whiskey into the grease in a deep fryer (be careful). Mix all ingredients, except flour. Then add flour to roll dough. Roll the dough paper thin and cut in strips, 1 1/2 inches wide and 3 inches long. Slit in the middle and twist each piece. Put into the grease and turn when browned. Dry on paper towels and sprinkle with confectioners sugar.
Cook peas and carrots according to directions on package. Drain. Save liquid. Combine vegetable liquid and water, soup, salt and pepper in a saucepan. Add peas and carrots. Add eggs; mix gently to avoid breaking up eggs. Heat until mixture is bubbling hot, stirring only as necessary to prevent sticking. Serve over toast.
To jello, add 1 cup water and let come to a boil. Melt marshmallows in this. Add pineapple juice, crushed pineapple, cheese and pecans. Let congeal until thick, stirring occasionally. When thick and cold, fold in whipped cream. Stir. Let become set in refrigerator and unmold.
Sift together dry ingredients into bowl. Add 1/3 cup buttermilk, shortening and mashed bananas. Beat 2 minutes. Add 1/3 cup buttermilk and eggs. Beat 2 minutes. Fold in nuts. Bake at 350° in round pans 30 to 35 minutes, in 9 x 13-inch pan, 45 minutes.
In a saucepan over low heat, melt butter, making sure butter does not brown. As soon as butter starts to melt, add garlic and herbs. Stir until melted. Add remaining ingredients except shrimp and mix well with a whisk. Simmer over low heat to allow flavors to blend, about 15 minutes. Add shrimp and cook until opaque, 5 to 7 minutes.
Fry bacon and set aside. Use 3 tablespoons drippings to saut onion. Add potatoes and water and cook 20 minutes or until potatoes are tender. Blend in all other ingredients except bacon pieces and parsley. Do not boil. Add crumbled bacon and parsley and serve.
Boil together the margarine, sugar, corn syrup and salt for 5 minutes. Bring to a hard boil. Remove from heat. Add vanilla and soda and stir well. While foaming, pour over popped corn, stirring to coat all popcorn. Do in a large roasting pan. Bake at 250° for 1 hour, stirring every 15 minutes. Spread on wax paper to cool.
Combine cheese and hot rice. Add chicken, cooked peas and half of the onions, mix lightly. Pour into 1 1/2 quart casserole dish. Bake at 350° for 15 minutes. Top with remaining onions and bake for 5 minutes. (This recipe does well substituting 1 pound browned hamburger for the chicken.)
In Dutch oven, saute onion, garlic and herbs in oil until onion is tender-crisp. Stir in tomatoes and next five ingredients. Add chicken. Bring to a boil. Reduce heat and simmer, covered, 45 to 50 minutes or until chicken is tender. Thicken sauce with cornstarch and water mixture. Serve chicken and sauce with noodles. Yields 5 to 6 servings.
Drain and flake crabmeat with a fork or your fingers and set aside. Put all the remaining ingredients in a blender. Cover and blend on high speed for 20 seconds, stopping to scrape down the sides of the blender. Combine and mix together the sauce and crabmeat. Pile on whole wheat or rye bread rounds and sprinkle top with paprika. Broil until crabmeat starts to brown, around 7 minutes. Remove from broiler. Place on serving dish and serve immediately. Makes 1 cup or about 16 rounds.
Melt 2 tablespoons butter in a small saucepan. Stir in flour. Cook 3 minutes over low heat; stir constantly. Cool. Set aside. If using broccoli, wash and trim off tough part. Separate and cut into 1/2-inch pieces.
In a small saucepan, combine raspberries and cornstarch. Over medium heat, cook and stir until thickened and clear. Cool. Chill. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in 1/4 cup lemon juice. Fold in whipped cream. Spread 1 cup of cheese mixture on bottom of prepared pastry shell. Spoon chilled raspberry mixture evenly on top. Spoon remaining cheese filling over raspberries. Chill 4 hours or until set.
Combine flour, sugar, salt, almond extract, butter and egg yolk. Mix at low speed until particles are fine. Reserve 1/2 cup and press remaining mixture into 9-inch square pan. Combine almonds, confectioners sugar, egg whites and water to make a paste. Carefully spread paste over bottom layer. Crumble reserved mixture on top. Bake at 350° until golden brown, about 25 to 30 minutes. Especially good during the Christmas holidays.
Mix ingredients, then put one layer of it in bottom of pan. Then a thin layer of meal softened with water and salted to taste. Keep alternating until all mixture is used. Bake one hour in slow oven.
Cook linguini according to package directions; drain. In separate bowl, combine hot water and peanut butter. Stir in soy sauce, vinegar, scallions, garlic, sugar and red pepper; mix well. Combine drained pasta with sauce; toss well. Serve hot or at room temperature.
mix all ingredients together, Pour out on floured cloth and knead together as would biscuits. Then tear off large enough dough pieces and make a ball and press into a greased 8-inch cake pan. Make your cake layers thin, cook on 350 degrees until done, continue this method until all the dough has been baked. Stack the cooled cake layers and put your cooked apples in between each layer. Stack as high as you want.
After bread is thawed, cut into 20 pieces (any way you want). Melt butter/margarine. Mix sugar, cinnamon and pecans in bowl. Dip dough in butter, then in sugar and cinnamon mixture. Stack alternately in tube or Bundt pan or lay in 9 x 7-inch pan. Sprinkle any leftover mixture and butter over dough. Cover and put in warm place. Let rise until doubled. Bake at 350° for 20 to 25 minutes. Turn out on plate immediately after baking.
Cream butter, shortening and sugar. Add eggs and beat well. Add sifted dry ingredients alternately with milk. Bake 1 hour and 20 minutes at 300° or until toothpick inserted in middle comes out clean. Use tube pan to bake cake in.
Remove the sausage meat from outer casings (ground pork can be substituted); chop the meat. In 5-quart pan, over medium heat, saute sausage or pork, beef, onion and garlic until well browned, about 20 minutes.
Cut bread into 1-inch cubes. Put bread on a cookie sheet. Add all remaining ingredients and mix well. Bake at 375° for 20 minutes or until golden brown. Serve on a Caesar salad or a salad bar.
Mix together margarine, cream cheese and powdered sugar and set aside. Mix together milk and instant pudding and add Cool Whip. Then blend	the cream cheese mixture and pudding mixture together.
Fry sliced potatoes, carrots, celery and onion in oil over low heat in heavy skillet. Season with salt and pepper. When carrots and potatoes are tender, place sausage on top. Cover; heat about 12 minutes.
Cream Crisco and sugar together. Beat 1 egg at a time in mixture of Crisco and sugar. Add flour gradually. Mix the juice and vanilla with the cake batter. Pour batter into a greased and lightly floured tube cake pan. Bake at 350° for 1 hour.
Mix apples, 2 tablespoons sugar and cinnamon and have ready. Beat eggs; gradually add sugar and oil. Beat well. Sift together flour, baking powder and salt. Add to eggs, alternately with orange juice and vanilla. Pour 1/2 batter into tube pan, then spread 1/2 of apples over batter. Repeat with rest of batter. Bake at 350° for 1 hour and 15 minutes.
Press cracked pepper into both sides of steak; saute with 2 teaspoons margarine in a nonstick skillet. Add noodles, 2 teaspoons margarine, tomatoes, onion and reduced-calorie salad dressing. Add remaining ingredients. Cook, covered, for 10 minutes, or until done.
Cook onion, pepper and garlic until onions begin to brown. Add tomatoes, juice, broth and pepper (red and black). Simmer, uncovered, 1 hour; add rice and simmer 10 to 15 minutes until rice is tender. Add peanut butter, stirring until smooth. Add salt to taste. Makes 9 cups, 8 to 10 servings.
Beat egg yolks with sugar, then beat in flour. Beat well. Add vanilla and salt, then milk. Mix well. Pour into pie shell and bake at 350° until done. Top with beaten egg whites made into meringue. Brown in oven.
In small bowl, combine oil, lemon juice, vinegar, grated lemon peel, garlic, salt, pepper and basil (makes about 1 cup marinade). Put chicken in shallow baking dish and cover with marinade. Marinate chicken, turning once, for 30 to 45 minutes or overnight. Refrigerate until ready to cook.
Mix croutons and milk. Let stand 5 minutes. Mash until smooth. Add to meat. Add rest of ingredients except gravy. Mix well. Shape into small meat balls. Place in single layer in shallow pan. Pour gravy over meat balls. Bake at 350° for about 40 minutes. I use Heinz gravy.
Stir 1 teaspoon Tabasco sauce into the bean dip and spread on chips. Sprinkle with cheese and microwave until softened. Top with guacamole dip and sour cream. Garnish liberally with sliced Trappey's jalapenos.
Grind first four ingredients together. Then take the ground mixture and mix in enough Miracle Whip to make spreadable. Add mustard and enough salt for flavor. Makes excellent spread for sandwiches.
Place grapes and broth in a 10 x 7 x 4-inch oval dish. Sprinkle with salt. Place split hen, skin side up, over grapes. Cover tightly with microwave plastic wrap. Cook at 100% for 8 minutes. Remove from oven. Serve piping hot. Serves 2.
Crush graham crackers; add butter and line bottom of pan. Dissolve gelatin in hot water. Add condensed milk, pineapple and marshmallows. Mix together. Beat whipping cream until stiff and fold into mixture. Pour over crumbs. Let set overnight.
Bring vinegar, sugar, celery seed, mustard, salt and pepper to a boil. Remove from heat and add oil. Pour over cabbage, onion and green pepper. Cover tightly and refrigerate overnight. Will keep for several days. Yields 10 to 12 servings.
Cream butter; mix in sugar, eggs and vanilla. Add sifted flour and baking soda. Mix good. Put in Frigidaire for 2 hours or overnight. On well floured board, roll out a small amount at a time to 1/4-inch thick. Cut out cookies with whatever cutter you want. I used cookie Easter cutters and also a round cutter.
Cook 2 small packages of frozen mixed vegetables according to directions on packages. Don't overcook. Drain and mix with above. Spread in 9 x 13-inch baking pan. Crush Ritz crackers and spread on top. Melt stick of margarine and pour on top. Bake 20 minutes at 350°.
Dissolve raspberry Jell-O in 1 cup boiling water. Stir in pie filling. Turn into a 9 x 9 x 2-inch baking dish. Chill until partially set. Dissolve lemon Jell-O in 1 cup boiling water. Beat cream cheese and mayonnaise together. Gradually add lemon Jell-O. Stir in undrained pineapple. Fold in Cool Whip and marshmallows. Spread over cherry layer. Top with nuts. Chill until firm. This also looks pretty made in a Jell-O mold.
Cream sugar and margarine; add eggs. Mix all together and drop by tablespoon on ungreased sheet. Bake at 350° for 10 minutes. Take off pan with spatula and place on wood cutting board or brown paper bag.
Combine flour, oregano, salt and pepper. Reserve 1 tablespoon mixture; coat chicken with remaining mixture. In oven-going skillet, brown chicken in butter. Combine wine and lemon juice; pour over chicken. Add onion. Bake, covered, in 350° oven about 45 minutes or until tender. Remove chicken to platter. Keep warm. Add mushrooms, tomatoes and sugar to mixture in skillet. Cook about 4 minutes or until vegetables are tender. Blend reserved flour mixture and 1/4 cup cold water; add to sauce. Cook and stir until thickened and bubbly. Pour over chicken. Makes 4 servings.
Combine first 4 ingredients in a saucepan; add vinegar and water, stirring until smooth. Add onion. Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute. Remove from heat; stir in corn, pepper and pimento. Cover and chill.
Wash lentils; cook in the water. Add rest of ingredients and seasoning except salt and McKay's seasoning. Cook on low heat until done, 1 hour or so. Blend all ingredients except 2 cups. Add milk as you blend to make thick soup. If soup thickens too much, add a little water. Put in crock-pot to keep hot.
Cook squash, peppers and onion and drain. Add all other ingredients except cracker crumbs and put into casserole dish. Sprinkle cracker crumbs on top and a few pats of oleo. Bake at 350° for 30 minutes.
Combine first 5 ingredients and place in greased 2-quart casserole dish. Fold in noodles and top with almonds. Bake in 270° oven for 25 to 30 minutes.
Mix oleo and flour as for pie crust. Add 1/2 cup chopped nuts. Put in 9 x 13-inch pan. Bake about 15 minutes in 350° oven. Cool.
Mix all ingredients together. Bake in 9 x 13-inch pan or Bundt pan at 325° for 1 to 1 1/2 hours.
Cream together margarine, sugar and egg. Combine milk, flour, baking powder and vanilla. Add to creamed mixture. Stir in chocolate chips. Bake in muffin cups at 400° for 18 to 20 minutes. Do not frost. Best served slightly warm. Kids love them.
Cut vegetables to matchstick size. Mix spices, oil, mustard and vinegar with whisk. Add vegetables and toss to coat. Refrigerate until served.
Combine beaten eggs, oil and milk. In large bowl, stir together flour, sugar, baking powder, soda, cinnamon and salt. Add egg mixture; mix just until thoroughly combined. Stir in carrots, coconut, cherries, raisins and nuts. Turn into a well-greased 9 x 5 x 3-inch pan. Bake in 350° oven for 45 to 60 minutes. Remove from pan and cool. Makes 1 large loaf.
Boil chicken until tender; save broth. Line a 9 x 13-inch dish with chicken that has been boned. Mix soup and sour cream and spread on top of chicken. Melt margarine and mix with broth. Mix with stuffing mix. Spread stuffing mix on top of chicken soup. Bake for 45 minutes at 325°. Makes 6 servings.
Combine flour, sugar, baking powder, salt, vanilla, egg and egg white. Cut apples into cubes and put in a pan. Put combined mixture ove the top of the apples. Melt stick of butter and pour all of it over the top. Put a very generous amount of cinnamon on top. Bake at 350° until apples are tender and topping is browned and crisp.
Mix all ingredients except cheese and potato chips. Turn into buttered casserole. Combine cheese and potato chips; spread over top of mixture. Bake uncovered at 375° for 20 minutes. Makes 6 servings.
Place asparagus in 2-quart microwave casserole. Cook, uncovered, 9 to 12 minutes on High. Drain well. Gently toss asparagus with butter to coat. Sprinkle with Parmesan cheese and pepper. Cook, uncovered, 2 to 3 minutes on Medium. Let stand 2 minutes before serving.
Mix sugar and spices. Add shortening and egg; beat well. Stir in applesauce and vanilla. Add flour with soda, salt and baking powder; beat smooth. Add raisins and nuts. Bake at 350° in a loaf pan for 1 hour.
Mix all ingredients. Pour through a funnel into a 2-inch deep (4-quart) pan filled with hot oil (370°). Fry until light brown, then place on paper towel. Sprinkle with powdered sugar.
Wash cucumbers and slice quite thin, about 1/16 of an inch. Place in stainless or glass bowl with onion and green pepper. Toss with salt and mustard seed. Let stand 1 hour. Drain off as much juice as possible without losing seeds. Mix vinegar and sugar while cucumbers are standing so that sugar is completely dissolved. Pour over cucumbers. Cover and refrigerate overnight. Serve with a relish tray or use as an ingredients in sandwiches.
Combine eggs, sugar and salt. Stir in scalded milk and nutmeg. Mix well. Cook over boiling water on low heat until mixture coats a metal spoon. Remove from heat and cool quickly. Stir in vanilla. Cover, refrigerate until serving time. At serving time, beat until smooth and frothy. Stir in half and half. Put in punch bowl. Float scoops of ice cream on top.
Beat butter and sugar until light; add eggs and vanilla. Add dry ingredients; add nuts. Pour in greased 9 x 13-inch greased pan. Sprinkle chocolate bits on top. Bake at 350° until done.
Mix in order given, folding in beaten egg whites last. Pour into unbaked pie shell and bake at 400°. Reduce heat to 375° and bake 40 minutes.
Grease and flour Bundt pan or three small loaf pans. Sprinkle some of the pecans on bottom of pan. Mix all ingredients except frosting. Beat two minutes. Fold in frosting. Bake at 350° for 30 to 40 minutes.
Tear off 4 large squares of foil and place 1/4 of vegetables on each piece of foil. Melt margarine, add cheese and seasonings, and pour over vegetables on foil. Sprinkle with bread crumbs. Seal tightly and grill over medium hot coals 15 minutes on a side.
Cream margarine and sugar. Add beaten egg, Karo and buttermilk, mixed with soda, then raisins and nuts mixed with flour, cinnamon and cloves. Then add bread crumbs. Mix all together well. Cover and bake at 350° for 15 minutes. Uncover and bake 15 minutes longer. Serve hot or cold. Lemon Sauce is optional.
In skillet over medium heat, heat oil. Add garlic; cook 1 minute, stirring constantly. Add tomatoes, salt and pepper. Cook, stirring occasionally, 5 minutes.
Cook cloves of garlic in olive oil in frying pan. Add green olives and half and half. Simmer for 20 minutes. Add cooked pasta; simmer for 10 minutes.
Mix all ingredients together except add flour slowly. Fry in frying pan at 375°. Use lard for frying.	Fill frying pan 3/4 full of melted lard (2 pounds roughly). May have to add more during cooking.
Peel potatoes; cook in salted, boiling water. Mash until smooth. Add rest of ingredients and beat until light and fluffy. Place in greased casserole; dot with butter. Bake at 350° for 30 minutes.
Prepare cookie sheet with nonstick spray. Brown sausage; drain. Scramble eggs. Carefully unroll the Pillsbury Pipin' Hot loaf on the cookie sheet. Spoon the sausage, eggs and cheese onto the loaf. Roll the loaf back up, carefully sealing the top seam as well as the ends of the loaf. Bake at 350° for 30 to 35 minutes or until brown.
Beat until thick first 4 ingredients. Stir in the zucchini and pineapple. Combine the rest of the ingredients and stir gently into zucchini mixture until just blended. Divide batter into 2 greased and floured 5 x 9-inch loaf pans. Bake at 350° for 1 hour or until it tests done. Cool in pan for 10 minutes. Remove to wire rack and cool.
Thaw peas and drain off excess water. Mix all ingredients together. Chill until ready to serve.
Combine sugar, syrup and salt in a 2-quart casserole. Microwave 4 minutes; stir. Add nuts. Microwave 4 minutes more. Stir in butter and vanilla, blending well until nuts are lightly brown and syrup is very hot. Microwave 2 1/2 minutes. Add baking soda and stir gently until distributed well and it's foamy throughout. Pour onto a lightly buttered cookie sheet to cool before breaking into bite-sized pieces.
Mix flour, baking powder, oleo and salt like a pie crust. Add in cheese and egg mixture. Press 3/4 dough on a medium cookie sheet. Top with jam. Roll the other 1/4 out and cut into strips. Lattice on top of filling and sear edges. Bake at 350° for 35 minutes.
Mix and pour into a greased 10 x 15-inch pan. Bake 20 to 25 minutes at 350°. Cool 10 minutes. Put in refrigerator for 20 minutes.
Mix together cookies and oil. Press into bottom of 9 x 13-inch cake pan. Chill until firm. Slice ice cream and spread on cookie crust. Top with 1 cup Spanish peanuts. Freeze.
Peel and cut cucumbers in 1/2-inch strips. Soak 8 hours or overnight in a large pot (not aluminum) with the lime and water, then rinse with cold water; let stand 15 minutes.
Cook chicken in water until tender. Remove from water. Cool. Debone and tear meat into pieces. Melt butter in large saucepan. Stir in flour. Cook. Stir until golden brown. Add vegetables and chicken broth. Cook vegetables until tender and gumbo is thick. Add chicken, rice, parsley and sugar. Season to taste. Serves 6.
Combine flour and butter or oleo; add peanuts. Press evenly into a 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes and cool.
Microwave almond bars until melted (be careful not to burn), stirring constantly. Add Cool Whip. Pour mixture into crust. Refrigerate 2 hours or until firm. Garnish with slivered almonds.
Mix melted margarine, oregano and basil. Cut pizza dough in strips and twist. Place on cookie sheet and brush with margarine mixture. Bake at 350° for 10 to 15 minutes. Remove and sprinkle with Mozzarella cheese. Return to oven until melted.
Preheat oven to 425°. Rinse peas under running cold water to separate. Heat peas, chicken soup, sour cream, milk, salt and pepper to just boiling in saucepan, stirring frequently. Reduce heat. Keep warm while preparing biscuits. Stir Bisquick and water to soft dough. Beat 20 strokes. Smooth into a ball. Knead 5 times. Roll 1/2-inch thick and cut with 2-inch cutter. Pour chicken mixture into oblong dish. Sprinkle cheese on top. Put biscuits on cheese. Bake about 20 minutes.
Mix dry ingredients and oil. Place crackers in large bowl. Add oil mixture and stir until all crackers are oil coated. Shake well in clean paper bag to absorb surplus oil.