HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel potatoes. Slice and cover with water. Add salt and boil until tender. Drain off water. Add butter, margarine and sugar, then mash. Add to beaten egg. Blend well. Add nutmeg and milk; blend well again. Pour into crust. Bake at 500° about 15 minutes until the crust browns. Reduce heat to 400° and bake about 30 minutes longer.
Combine all ingredients except eggs. Beat at high speed for 1 minute. Add eggs, 1 at a time, beating 20 seconds after each. Grease well 8 muffin tins or 8 custard cups. Fill 2/3 full. Set in cold oven. Then turn heat to 425°. Bake 35 minutes or until puffed and golden brown. Remove from oven and let stand a few minutes. If using muffin tins, put batter in every other cup. Fill empty ones 1/4 full of water.
Mix red pepper in package of Ranch dressing mix. Put crackers in lunch size paper sack. Gradually coat with oil in sack. Then add Ranch dressing mix. Shake real well. Store in airtight container.
Boil chicken and remove from bone. Cook noodles in chicken broth, have about 1 1/2 cups extra broth after noodles are cooked. Mix all ingredients together. Pour in long pan. Crumble biscuits over top and drizzle with melted butter. Bake at 350° for 35 to 40 minutes.
Cream butter and sugars 5 to 7 minutes. Add eggs, one at a time; beat until yellow disappears. Combine flour, baking soda and cocoa; add to cream, beginning and ending with flour mixture. Mix at lowest speed just until blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
Blend butter or margarine and sugar in a bowl. Stir in egg yolk and vanilla. Stir flour and salt into bowl; mix well. Chill 1 hour. Roll into 1-inch balls. Dip into slightly beaten egg white. Roll in nuts. Place 1-inch apart on cookie sheet. Bake in moderate oven (350°) for 5 minutes. Press thumb gently in center of each. Bake 5 minutes longer. Cool. Fill with frosting. Garnish with M&M's peanut chocolate candies. Makes about 8 dozen cookies.
In blender, combine all ingredients. Process until almost smooth. Cover; chill. Makes 1 1/2 cups.
Place all ingredients in a large bowl; beat at medium speed for 5 minutes. Pour into greased and floured Bundt pan. Bake at 350° for 1 hour or until done. Cool in pan 5 minutes. Turn onto a wire rack until completely cooled. Dust with powdered sugar or frost with your favorite icing. Serves 10.
Beat egg. Add flour, salt, baking powder and milk; mix well. Drop by teaspoon in chicken broth or beef broth.
Fry sausage and onions until sausage is done; drain grease. Boil potatoes until almost done; drain most of water. Add sausage and onions to potatoes. Add corn (cook according to package directions). Add milk, butter, salt and pepper to taste.
Brown hamburger meat, sausage meat and salt; drain. Melt cheese and salsa together. Add all ingredients and simmer for 30 minutes on low temperature.
Have ribs cut 2 or 3 inches long. Brown short ribs in oil and minced onions. Add all remaining ingredients to short ribs. Cover and cook slowly in Dutch oven or crock-pot or bake in moderate oven at 350° for 1 1/2 to 2 hours or until tender.
Cook broccoli and drain. Arrange in a greased baking dish. Place chicken on top of broccoli. Mix soup, mayonnaise, lemon juice and curry powder together and pour over chicken. Sprinkle with cheese. Bake in a 350° oven 30 minutes or until thoroughly heated. Combine bread crumbs with butter and sprinkle on top of cheese.
Mix all ingredients, except vanilla, in a pan and cook until soft ball stage (do not stir). Remove from heat and beat. Add 2 teaspoons of vanilla when it is cooled. Drop on waxed paper by teaspoons.
Combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla and 1 egg. Pour into pie shell. Sprinkle pecans. Combine 3 eggs, 1/4 cup sugar, 1 teaspoon vanilla and syrup. Pour over pecans. Bake at 370° for 40 minutes.
Pour boiling water on Jell-O in bowl; dissolve. Stir in juice, vinegar and salt. Pour 1 cup of the Jell-O mixture into 8-cup ring mold. Refrigerate until firm. Refrigerate remaining mixture until slightly thickened, but not set; beat with hand beater until light and fluffy. Mix in remaining ingredients and pour on Jell-O layer in mold. Refrigerate until firm. Unmold on serving plate.
Cream well the brown sugar and butter. Add eggs. Mix together and sift 3 cups flour, baking soda, salt and spices. Dust the nuts and dates lightly with flour. Add flour mixture alternately with beer to the sugar, butter and eggs, beginning and ending with dry ingredients. Fold in nuts and dates. Butter and flour Bundt pan. Bake at 350° for 1 1/4 hours or until done. When cool, sprinkle with powdered sugar.
Place layer of whole graham crackers in bottom of a 13 x 9 x 2-inch pan. Prepare chocolate and vanilla puddings according to package directions for pie and chill until set. Blend half of the Cool Whip into the chocolate pudding and the remaining half into the vanilla pudding. Pour and spread chocolate pudding mixture over graham crackers. Spread evenly. Add another layer of whole graham crackers and pour vanilla pudding on top. Add another layer of graham crackers and refrigerate.
Spread on a large greased cookie sheet and press seams together. Bake at 375° for 10 minutes or until lightly browned.
Dissolve yeast in water. Add milk, shortening and salt. Sift flour and soda together. Stir in yeast mix. Let stand 10 minutes. Roll out and cut. Let rise until double (1 hour). Bake at 375° for 10 to 12 minutes.
Take the ham and slice down toward the bone. Slice about 1/4-inch thick. Put a small amount of tenderizer in a pan of cold water and place sliced steak in this water mixture. Let stand a few minutes and wash thoroughly (this helps take some of the blood out of the meat). Take a wooden mallet and beat the steak until it looks like cubed steak. Sprinkle meat tenderizer on steak.
Drain chilies and lay open in an 8 x 8-inch pan. Spread the cheese on top. Beat the eggs, then pour over the cheese. Bake at 350° for 30 minutes. Cool, then cut into squares.
Mix first five ingredients together. Pour into pie crust. Dot with butter and cover with top crust. Bake at 400° for 45 to 50 minutes. Cover edges of crust with foil after 15 minutes of baking.
Spray Dutch oven 2 or 3 times with cooking oil spray. Add onion and saute until transparent. Peel and trim broccoli stems, then chop entire bunch into small pieces. Add chicken broth to Dutch oven and heat to boiling. Add broccoli, cooking until tender-crisp, about 3 minutes. Add the evaporated milk. Heat until steaming. Mix 3 tablespoons of cornstarch and 4 to 5 tablespoons of skim milk together and stir until smooth. Add to broccoli soup, stirring until thickened. Add carrot and cheese, if desired. Serve immediately. Serves 4 to 6.
Cook meat and stir occasionally, until meat loses its red color. Drain grease and add salt and pepper and tomatoes. Simmer, covered, for 30 minutes. Add 1/2 cup water. Break 1/2 spaghetti and pour 1/2 of sauce, 1/2 of cheese, then repeat. Bake, covered, for 35 minutes at 325°, then uncover and bake 15 minutes more or until brown. Don't overbake or it will be dry. Delicious!
Glaze zucchini and broccoli in 1/2 tablespoon of oil and sprinkle with paprika, Parmesan and a large chunk of tomatoes. Stir gently while warming.
Combine first 6 ingredients and pour into greased casserole dish. Mix together brown sugar, flour, margarine and chopped pecans and pour over first mixture. Bake for 35 minutes in 350° oven. (In the last couple of minutes, put some marshmallows on top and let them melt and get golden brown.)
Mix all together and pour into a regular loaf pan plus 1 small one. Bake at 350° for 30 to 35 minutes.
Mix and pinch into 20 balls. Roll out and fill with your favorite fruit filling and fry.
Peel, core and slice apples. Slice sweet potatoes. Brown sausage. Layer sausage, apples and sweet potatoes in casserole dish. Mix brown sugar and Worcestershire sauce in sausage drippings. Pour over other ingredients. Bake at 350° for 1 hour.
Brown beef in hot oil; add garlic and cook a few minutes. Add soy sauce, salt, onion and 1 1/2 cups water. Cook until meat is tender, approximately 30 to 35 minutes. Add green pepper and cook ten minutes longer. Blend cornstarch with 1/2 cup water. Stir into meat and allow to thicken. Serve over hot rice.
Mix light corn syrup and sugar in large pot. Bring to a boil. Take off heat and add butter and peanut butter. Add corn flakes and slope into egg shapes. Refrigerate.
Make 2 large patties with ground chuck. Place into large Pyrex dish sprayed with Pam. Slice onion on top of meat, then you slice potatoes thin on onion. Slice squash on potatoes, then you slice carrots, salting and peppering each layer as desired. Cook in microwave about 35 to 40 minutes.
Butter sides and bottom of a 9 x 13-inch pan. Pour in cherry pie filling and pineapple. Sprinkle cake mix over. Slice butter over top and sprinkle on nuts. Bake at 350° for about 1 hour.
Mix sugar, syrup, milk and butter thoroughly; cook gradually until it comes to a boil. Beat constantly from the time it is put on the fire until it forms a medium hard ball in cold water. Beat well until creamy. Add nuts and vanilla. Pour onto buttered platter; cut into squares.
Melt butter in 9 x 13-inch pan. Spread rice, nuts, mushrooms, beans, pimentos and add chicken. Season with seasoned salt, heat soups and pour over chicken. Sprinkle with Parmesan cheese. Bake at 275° for three hours.
Cream butter and sugar. Add eggs, one at a time; mix well. Fold in sour cream and vanilla. Add sifted dry ingredients. Pour 1/2 of batter into greased and floured angel food or Bundt pan. Mix pecans, brown sugar and cinnamon. Sprinkle 3/4 mixture over batter in pan. Add rest of batter. Spread rest of nut mixture on top. Bake at 350° for 45 to 60 minutes.
Thaw frozen fish and cut into 1 1/2-inch chunks. Saute onion in margarine until tender, but not brown. Add soup, potatoes, beans, water, salt, pepper and mustard. Mix well. Heat until bubbly. Fold in fish and 1/2 of the cheese. Spoon into 2-quart casserole. Sprinkle remaining cheese over the top and cover with bread crumbs. Bake at 350° for 25 to 30 minutes.
Place apples in a 1-quart casserole. Combine orange juice, sweetener, cinnamon and lemon juice. Pour over apples and toss. Combine graham crackers with butter. Sprinkle over apples. Cover with foil and bake 25 minutes at 400°. Uncover and bake 5 to 10 minutes longer.
Prepare cream sauce by melting butter, adding flour, salt and pepper. Stir until smooth. Add milk; cook over low heat. Stir constantly until smooth and thick. Add salmon that has been picked over, skin and bones removed. Add peas. Do not let boil. Serve over crackers, rice, toast or mashed potatoes.
Combine meats, corn flakes, 1 1/2 teaspoons mustard, pepper, milk and eggs. Mix well. Refrigerate overnight. Shape into individual loaves or one loaf. Bake at 325° for 1 hour. Combine remaining ingredients. Brush sauce over loaf. Bake 30 minutes longer, basting often. Yield: 12 to 15 servings.
Mix ground beef, onion, egg, bread crumbs, salt and pepper. In a saucepan, mix tomato soup, water, sauce, caraway seed and flour to thicken. Simmer. Put the whole head of cabbage in a large pot half filled with water. Boil until crisp-tender. Drain and peel away leaves. Spread leaved open and roll meat into cabbage rolls. Place in pan and pour sauce over rolls. Bake at 350° for 1 1/2 hours.
In large skillet brown beef; drain. Add canned tomatoes and taco seasoning. Stir in French fried onions. In bowl combine cottage cheese, 1 cup Cheddar cheese and eggs. Place 3 tortillas on bottom of greased baking dish 8 x 12 or 9 x 13-inches. Overlap 5 tortillas around sides of baking dish. Spoon meat mixture evenly in dish. Top with 3 tortillas, then with cheese mixture. Sprinkle with remaining Cheddar cheese. Bake covered with foil at 350°, lower at 325° if using glass pan, for 45 minutes. Let set 15 minutes before serving.
Mix all ingredients, except Cool Whip. Fold in Cool Whip and chill 1 hour before serving.
Bake sugar dough according to package directions. After baking for 12 to 15 minutes, sprinkle chocolate chips over warm cookie base; let soften and spread. Combine brown sugar, eggs, vanilla, flour, baking powder and salt; beat 1 minute. Spread evenly over chocolate layer. Top with nuts and bake 18 to 22 minutes.
Combine condensed milk, water and lemon rind in large bowl; mix well. Add pudding mix; beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon 2 cups pudding mixture into 4-quart pretty glass serving bowl; top with 1/2 of cake cubes, all the peaches, 1/2 of remaining pudding mixture, remaining cake cubes, then blueberries and remaining pudding mixture. Spread to within 1-inch of edge of bowl. (You may want the blueberries to show around the edge of bowl.) Chill at least 4 hours. Garnish, if desired, with sprig of fresh mint. Yields 20 serving.
Cover cucumber slices with salt and let stand for 2 hours. Rinse with water and drain. Bring all ingredients to a boil 1 minute, then jar.
Mix soup and whipping cream. Pour over chicken. Season to taste (pepper and paprika). Bake at 350° for 1 to 1 1/4 hours. This sauce also makes a delicious gravy for mashed potatoes.
Combine sour cream, sugar, coconut and pineapple in a small bowl. Refrigerate overnight. Prepare yellow cake mix according to package directions using a 9 x 13-inch baking pan. Ice cooled cake with sour cream mixture. Keep refrigerated.
Bring tomatoes, water and oil to a boil. Add spaghetti noodles and turn heat to medium. Cook until noodles are done. Serve soup with grilled cheese sandwiches.
Stir together all dry ingredients. In a separate bowl, blend well all remaining ingredients; add all at once to dry mixture. Stir only until moistened; spoon into 12 muffin cups (lined with paper cups or greased and floured or sprayed with nonstick spray). Sprinkle tops with mixture of 2 tablespoons sugar and 1/2 teaspoon cinnamon. Bake at 400° for 20 minutes. (Use toothpick test for doneness.) Remove from pans immediately.
In saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly. Press out excess liquid. Lightly salt tomato halves. Place with cut side down on paper towel for 15 minutes to absorb excess moisture.
Blend cheeses well; add rest except nuts. Chill at least 1 hour. Make into ball and roll in walnuts.
Mix all of the ingredients (except crackers) and place in a 1-quart casserole (buttered) dish and top with crushed Ritz cracker crumbs. Bake in a 350° oven approximately 30 to 45 minutes. May be used as a casserole warm or as a dip cold.
1st Layers: Mix jello according to package directions less 1/2 cup water. Let almost set. Add well drained pineapple. Save juice for topping. Put in 9 x 13-inch dish. Sprinkle with pecans.
Bring to a boil and cook not more than 4 minutes the sugar, milk and salt. Remove from heat and add peanut butter and marshmallow. Add vanilla. Beat fudge. Will only take a few minutes and put into buttered cake pan.
Heat broccoli and cauliflower in pot of water to boiling to thaw vegetables. Place in large buttered casserole dish. Heat soups and pour over vegetables. Dot top with cheese or melt in soups. Bake 20 minutes at 350°, covered. Uncover; sprinkle onions over and return to oven for 10 minutes. Very good.
Cut any number of potatoes you choose into 1/4 wedges. (I use 4 medium potatoes for 3 people. I prefer Yukon Gold potatoes.)
Over low heat, pour a little cooking sherry in pan; add cream cheese. You may need to add more sherry to get creamy consistency. Melt slowly; add crab meat and chives. Best if served warm with crackers.
Chill in refrigerator a few hours before cutting into squares. These may be frozen in tight container.
Boil and debone chicken. Boil spaghetti in chicken broth. Add to spaghetti the cream of chicken, green chilies, pimentos and cheese, mixing well and add chicken. Bake for 30 minutes or until bubbly. Makes 2 (9 x 13) pans.
Preheat oven to 350°. Combine cottage cheese, sour cream, egg, salt, pepper and dry mustard. Stir in grated cheese. Gently add cooked macaroni that has been well-drained.
Add salt and noodles to boiling water; boil rapidly, stirring constantly, for 2 minutes. Cover, remove from heat and let stand for 5 minutes.
Beat eggs well until foamy.	Add sugar and beat; add milk, then fruit. Beat again. Pour in churn and freeze. If making vanilla use 1 tablespoon vanilla flavoring.
Preheat oven to 275°. In food processor, using steel blade, cream together 1 cup cheese and 1 stick butter. Add 1 1/3 cups flour, 1/8 teaspoon cayenne and 1/4 teaspoon salt. Process until ball forms around blade. Remove from processor, form into ball, and refrigerate 1 hour. Repeat same procedure with the other half of ingredients. Put dough in pastry gun and form into straws. Bake on ungreased cookie sheets for 20 to 25 minutes or until crispy. Makes 4 dozen.
Cream butter and sugar together. Add a pinch of salt, the vanilla and melted chocolate. Add one egg and beat at high speed for five minutes. Add another egg and beat another five minutes. Pour the mixture into a baked pie shell and refrigerate overnight. Serve with whipped cream, slightly sweetened.
Place apple filling in greased 1-quart baking dish. Combine all remaining ingredients. Sprinkle over apples. Bake at 375° for almost 30 minutes or until topping is golden brown. Serve warm. Makes 6 servings.
Cook rice; cool. Parboil cabbage and separate the leaves. Cut off the ribs. Let cool. Saute the onion and paprika. Mix onion with meats. Mix well with rice, salt and pepper. Roll into a cabbage leaf about 1 heaping tablespoonful meat and rice mixture. Spread some kraut on bottom of roaster. Put some extra cabbage pieces on kraut. Place cabbage rolls on top of kraut close together seam side down. Pour vinegar, sugar, tomato juice and soup on the pigeons. Lay bacon on top. Cover and bake 1 1/2 hours. Uncover and bake 1/2 hour longer. Add a little water to cover if needed. If cabbage is frozen, the leaves peel off beautifully.
Place all vegetables, except tomatoes, in baking dish and sprinkle with oregano. Cover tightly with plastic wrap. Microwave on High for 6 to 8 minutes. Stir and check for doneness. Add salt, pepper and tomato wedges, stirring to dissolve salt. Cook 1 to 2 additional minutes. Remove from oven and add cheese. Cover and allow to stand for 5 minutes until cheese melts. Makes 6 to 8 servings.
Mix graham cracker crumbs, 1/2 cup sugar and butter together. Spread 1/2 mixture in 9 x 13-inch pan. Pat in pan. Mix eggs, 1/2 cup sugar and cream cheese together in bowl. Pour over mixture in pan. Bake for 20 minutes at 350°. Cool very well. Pour blueberries over top of pan. Spread Cool Whip over top. Add remaining graham cracker crumbs over topping and refrigerate for 2 to 3 hours.
Heat 2 cups water to boiling; add gelatin and sugar, stirring until dissolved. Add 2 cups cold water and fruit juices. Chill until ready to serve.
Soak beans overnight, discard water. Cover beans with triple amount of water. Add celery and onion. Cook until beans are tender. Add brown rice and garlic. Add remaining ingredients. Add cabbage; cook briefly. Add 2 tablespoons Pesto to each serving.
Finely chop onion. Melt butter in a pan. Add onion. Cook until translucent, stirring as needed. Meanwhile, chop mushrooms. Add to onions. Add tarragon and rice. Cook over low heat, stirring constantly about 3 minutes. Trim, wash and cut green beans into 1-inch pieces. Cook in water with a little salt for about 6 minutes until tender-crisp. Drain well. Gently fold green beans into rice. Season to taste. Heat and serve.
Cream sugar and margarine, add eggs, liquid sweetener, allspice and creamer dissolved in hot water. Mix well. Add banana and mix, then add flour a cup at a time, mixing well after each addition. Bake in 350° oven in a loaf pan sprayed with nonstick spray. Bake 30 to 40 minutes or until done. Cool, then remove from pan.
Boil chicken with seasonings approximately 1 1/2 hours, or until tender. Cool, debone and cut into bite-size pieces. Saute 1/2 cup finely diced celery and 1/2 cup finely diced onion in 1/4 cup margarine until onion turns yellow. Combine with chicken in large bowl. Combine soup, broth and sour cream and mix completely. Grease an 8 x 12-inch baking dish. Spread one-half of stuffing in dish. Layer chicken mixture. Pour soup mixture over chicken and spread olives over chicken. Spread other half of stuffing over olives. Melt 1/4 cup margarine and drizzle over stuffing. Sprinkle with finely chopped pecans. Bake at 350° for 30 to 45 minutes.
Mix first 4 ingredients. Bake in oblong pan at 350° for 30 minutes. In saucepan, melt butter. Add sugar and milk. Boil 1 minute, stirring constantly. Turn heat low and then add chocolate. Stir until well mixed and pour over cake while hot. You may add 1 cup marshmallows.
Rub crockery bowl with crushed garlic. Let stand in covered bowl. Grind very fine the shrimp and eggs. Remove garlic from bowl. Put ground shrimp and eggs in same bowl. Mix well with mayonnaise. Cover tightly and refrigerate. May be made 2 to 3 days ahead.
Melt butter and blend in flour and seasonings. Stir in half and half or milk and cook over low heat, stirring constantly, until thick. Add beans and heat for 2 to 3 minutes.
Preheat oven to 400°. Prick pastry shell and bake 8 to 12 minutes. Remove shell and reduce temperature to 350°. In butter, saute green onion. In a large bowl beat eggs, flour and cream. Stir in artichokes, pepper cheese, onion-butter mixture and Cheddar cheese, reserving 3 tablespoons. Stir until well blended. Pour into shell and bake 35 minutes. Sprinkle top with remaining cheese and bake until center is firm, about 10 minutes. Serves 6.
Add sugar and water in a saucepan. Add vinegar and cream of tartar. Boil rapidly; do not stir, until it reaches 260° on your candy thermometer. Remove syrup from the stove and pour it over a surface you have oiled. Dot with butter. Allow to cool for 3 minutes. Fold over the edges when it is cool with a pancake turner. Sprinkle with rum and the flavor of mint. Start pulling the taffy, making a rope from here to there. Cut with kitchen scissors into little pillows or squares. Roll in sugar. Place in airtight container.
Mix all ingredients, except sugar, until well blended. Roll dough by spoonfuls into sugar. Place on lightly greased cookie sheets. Bake at 350° in preheated oven for 7 to 8 minutes.
In small bowl, combine all ingredients and mix well. Chill and serve on bagels or English mufffins. Recipe makes 8 servings. Fat-free.
Cook sausage; crumble, drain well and set aside. Spread bread with butter; cut into cubes. Place bread in a 13 x 9 x 2-inch baking dish. Sprinkle with sausage; top with cheese. Combine remaining ingredients; beat well. Pour over sausage, cheese and bread. Chill at least 8 hours. Bake, uncovered, at 350° for 40 to 50 minutes. Serve immediately. Makes 6 servings.
Add 1/2 stuffing mix to all other ingredients. Mix well and pour into baking dish. Pour remaining stuffing mix over the mixture. Pour 1/2 stick melted margarine over top. Bake 30 to 35 minutes at 375°.
Place in pan in oven at 250° for 2 hours. Stir every 20 minutes.
Cut and clean chicken. Lay in flat pan. Salt and pepper. Sprinkle with Lipton onion soup mix.
Heat butter with onion over medium heat in small saucepan. Mix in other ingredients. Pour into baking dish and bake at 400 degrees for 45 minutes.
Fry the 1/2 pound bacon. Drain and keep half of the bacon fat in the pan. Add 1 cup chopped onion, 1 cup chopped green pepper and 1 cup chopped celery. Saute until clear. Add 3/4 cup brown sugar and 10 slices of toasted white bread, cubed. Cook all together for about 3 minutes.
Place each chicken breast on a large piece of heavy-duty aluminum foil. Sprinkle with salt and pepper. Cut potatoes and carrots into 1/2-inch slices. Slice mushrooms thin. Place equal amount of potatoes, carrots and mushrooms on chicken breasts. Salt vegetables and dot each bundle with 1 tablespoon margarine. Pour 1 tablespoon cream of chicken soup on each bundle. Seal foil tightly. Cook on grill about 1 hour or bake at 350° for 1 hour. Unwrap bundles and place on plates. Garnish with parsley.