HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil unpeeled potatoes in enough water to cover them until tender. When cool, peel and cube potatoes. Mix with green pepper, grated cheese, onion, milk, salt and pepper. Place in a large casserole dish and pour melted butter over all. Sprinkle with fresh, chopped parsley. Bake in preheated oven at 400°, approximately 30 minutes or until lightly browned.
Drain about half of bean juice off and add all ingredients and mix well. Tomatoes should not be added until about 1/2 hour before serving, but rest should be chilled overnight.
Reserve 1/3 cup marinade and pour over barbecue grilled jumbo prawns. Remainder of dressing goes over corn and bean salad.
Mix all ingredients and pour into a greased and floured Bundt pan. Bake at 350° for 1 hour.
Beat eggs. Add syrup and sugar to eggs and mix well. Pour mixture into pie shell and sprinkle with pecans. Bake at 325° for 1 hour.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour. Mix well. Stir in oats, spices and raisins. Mix well. Drop by rounded teaspoons onto ungreased cookie sheet.
Beat eggs slightly. Thoroughly mix in other ingredients. Pour into unbaked pie shell. Bake at 450° for 5 minutes. Reduce heat to 350° until pie shell is slightly brown. Reduce heat to 300° and finish baking. Bake pie approximately 40 minutes or so, until center is firm. Cool before serving.
Cook potatoes in water for 10 minutes, or until just tender. Slice frankfurters into 1/4-inch slices. Saute with onion and celery in butter in large saucepan until vegetables are tender. Add soup, milk, salt, dill weed, potatoes and water. Mix thoroughly. Heat to boiling. Reduce heat and boil gently, uncovered, for 5 minutes. Stir occasionally. Makes 6 cups.
Mix ingredients in glass baking dish. Add meat and turn occasionally. Leave several hours. Bake at 350° for 1 1/2 hours in the marinade and covered. Remove meat from marinade. If using for gravy, let cool and skim fat before heating to serve.
Cut each biscuit into 4 pieces. Place granulated sugar and cinnamon in a plastic bag. Add biscuit pieces, a few at a time, and shake until each piece is coated. Place in greased tube pan until all biscuit pieces are used up. Sprinkle raisins and pecans in with biscuit pieces as you layer. Bring brown sugar and butter to boil and pour over biscuit mixture. Bake at 350° for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.
Add yeast to potato water to dissolve. In a good size bowl, put shortening, sugar, salt, mashed potatoes, milk and egg; beat well. Add yeast and flour (enough for stiff dough). Cover and let set overnight in refrigerator. Take out for few minutes. Roll out, place on pan. Let rise 1 1/2 to 2 hours. Bake in 400° oven. Will make about 60 rolls.
Strip cabbage of leaves and put in boiling water for a few minutes, until wilted down (don't overcook). In heavy skillet, saute 1 cup of the onion in 4 tablespoons butter. Place in mixing bowl. Add beef, rice, 1 teaspoon salt and dash of pepper to taste. Mix together. Lay cabbage leaves on work surface; place filling in center of each leaf and roll tightly. Melt 4 tablespoons of butter and 2 tablespoons of oil. Brown cabbage rolls and place in baking dish (single layer). Melt remaining 4 tablespoons butter in skillet; add remaining onion and saute, then stir in tomatoes, 1 teaspoon salt and dash of pepper. Beat flour into sour cream. Add this mixture to sauce. Pour over rolls. Bake, uncovered, for 45 minutes at 325°. Sprinkle with dill. Serve cabbage rolls on bed of cooked noodles with dill as garnish. Serves 6 to 8.
Put beef in 3-quart casserole. Sprinkle with salt, basil and pepper. Top with celery, carrots and onions. Combine soup and water. Pour over meat and vegetables. Cover and bake at 300° for 3 hours. Add potatoes and bake 45 more minutes.
Use clean, fresh whole mushrooms with stems removed. Using 1/2 of crab cake mix, prepare according to package instructions, add canned crab meat (or imitation crab meat), mix well. Stuff mushrooms with mixture. Drizzle butter over them and cover with mozzarella cheese. Bake at 350° for 45 minutes or until brown.
Using a large bowl, mix (on low speed) butter, brown sugar and white sugar. Add vanilla and eggs and beat well. In a separate bowl, mix flour, salt and baking soda. Add the flour mixture to the sugar mixture. The dough will become sticky and very dry so sometimes mixing with bare hands works best.
Place apples in casserole dish. Sprinkle with cinnamon, 1/2 teaspoon of sugar and spices. Sift potato flour, matzo meal and salt. Beat egg yolks. Add sugar and beat. Add remaining ingredients. Mix well. Fold into egg whites and spread over apples. Bake at 350° for 30 minutes.
Combine vegetables, toss lightly. Combine remaining ingredients in a medium saucepan, bring to a boil over low heat. Stir occasionally. Pour over vegetables, stir gently to blend well. Cover, refrigerate for 24 hours.
Beat eggs. Add sugar, syrup, melted margarine, cinnamon and vanilla. Stir in walnuts; pour into pastry shell. Bake at 375° for 50 to 55 minutes. Serves 6.
Melt butter in medium skillet. Add onion; saute until tender but not brown. Blend in flour. Gradually stir in half and half. Cook until thickened, stirring constantly. Add chicken and sherry to half of the sauce. Spread a heaping tablespoonful on each crepe. Roll up and place in a greased 9 x 13-inch casserole. Cover with remaining sauce. Sprinkle with cheese and sliced almonds. Bake at 450° for 10 to 15 minutes, or until brown.
Combine everything but potato chips ahead of time. Top with potato chips and bake for 30 minutes at 350°. Yields 15 to 20 servings.
Preheat oven to 400°. In a 9 x 13-inch pan, spread chili. Mix cornbread in a separate bowl, according to directions on box. Spread cornbread mix evenly over chili. Bake 25 minutes or until cornbread is done. Serves six.
Mix cake mix, oil and eggs together, then add the chocolate chips. Drop by tablespoon on an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until brown.
Soak cornbread and biscuits in 4 cups stock, milk or water. Cook onion and celery in hot fat until golden. Combine bread and onion mix with eggs, salt, pepper and poultry seasoning. Add 4 cups stock to moisten. Cook at 325° for 1 hour.
Boil chicken, pepper, celery, onion and bouillon until chicken is done. Take chicken out. Debone. Use all of juice. Fry sausage. Put all together. Put in long greased pan. Cook 1 hour at 350°.
Cut chicken into strips. In skillet, heat oil and cook 1/2 of chicken at a time, until brown. Cut onion and pepper into 1-inch squares; add to chicken in skillet. Cook until tender-crisp. Stir in soup, water and soy sauce; heat to boiling. Reduce heat to low. Cover; simmer for 5 minutes. Serve over hot rice. Makes 4 servings.
Combine eggs, sugar and spices in mixing bowl. Beat at medium speed until sugar is dissolved. Beat in ice cream and juices at low speed. Chill covered until serving time. Pour into punch bowl and add ginger ale slowly. Fold gently to mix. Float ice rings with orange slices in punch. Garnish with nutmeg. Yields 36 servings.
Heat oven to 300°. Grease cookie sheet lightly. Beat egg whites, cream of tartar and salt in medium bowl until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Fold in almond extract and coconut. Drop mixture by teaspoonfuls about 1 inch apart onto cookie sheet. Place a cherry piece on each cookie. Bake 20 to 25 minutes or just until edges are light brown. Cool 10 minutes; remove from cookie sheet. Yields 3 1/2 to 4 dozen.
Add butter, salt and sugar to milk; cool to lukewarm. Soften yeast in water; stir to blend well. Add yeast, egg and 2 cups flour to cooled milk; blend well. Knead in rest of flour until firm and elastic. Let rise until double. Pat out on floured board 1/4-inch thick. Cut into 4-inch circles (I use a wide-mouth ring for my cutter.) Put on a board sprinkled with cornmeal. Let rise until double. Fry in an electric frying pan sprinkled with cornmeal. Fry slowly at 325° to 350° for 5 minutes on each side.
Crumble bread and milk, butter and salt. Heat on low until creamy. Add salmon and eggs. Pour into loaf pan. Bake at 350° for 1 hour.
Bake cake as directed; cool. Trim brown crust from cake and discard. Tear cake into 1-inch pieces.
Preheat oven to 350°. Grease an 11 x 7-inch dish. Combine chicken, broccoli, cheese and onion. Mix remaining ingredients in blender. Pour over chicken mixture. Bake 50 to 55 minutes. Let stand 5 minutes before cutting.
Whip until mixture stands in soft peaks. Refrigerate for about one hour before frosting.
Combine pudding mix with 2 1/2 cups milk; set aside. Break half of angel food cake into bite size pieces and place in large punch bowl or Tupperware container. Pour half of pudding mixture over broken pieces of cake, then half of pie filling, half of pineapple and half container Cool Whip. Repeat, ending with Cool Whip on top. May garnish with cherries or sprinkle coconut on top. Refrigerate overnight.
Mix all ingredients. Pour over crackers. Stir until all liquid is absorbed and all crackers are coated. Store covered.
Dissolve yeast in lukewarm water. Put shortening, salt and sugar in separate bowl. Add boiling water. Stir until ingredients are dissolved. When lukewarm, add yeast. Add beaten egg. Stir in flour to make a soft dough. Chill 2 to 24 hours. Top with butter before refrigeration. Rolls will rise in 1 hour in warm place. Bake at 425° for 20 minutes.
*Make your own mix using 1/4 cup of flour, 1 1/2 teaspoons of baking powder, 1/4 teaspoon of salt, 1 tablespoon sugar and 1/2 cup cornmeal.
Cut butter into dry ingredients until crumb mixture forms. Set aside 1 cup. Press remaining crumbs into greased 13 x 9-inch pan. Bake at 350° for 10 minutes. Melt caramels and cream in top of double boiler. Blend in flour. Spread over cookie base. Sprinkle chocolate chips and nuts over caramel mixture. Top with reserved crumb mixture. Bake at 350° for 12 to 15 minutes. Cut into squares.
Pour eggs into mixing bowl. Beat in corn syrup, sugar, peanut butter, vanilla and salt until well blended. Fold in pecans and chocolate chips, stirring well. Pour filling into pastry shell. Bake for 1 hour at 350°. Great served warm or cold!
Heat margarine in 2-quart saucepan until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased 2-quart casserole or oblong baking dish, 10 x 6 x 1 1/2 inches. Cook, uncovered, in 350° oven until bubbly, 40 to 45 minutes. Makes 6 servings.
Mix well and put into a 9 X 12 pan. Bake 12-15 minutes at 400°. Cool slightly. Then add:
In a large bowl, mix the cake mix, butter and eggs. Blend well, then add coconut, nuts, corn flakes, oatmeal and chocolate chips. Mix well. Drop by teaspoonfuls onto ungreased cookie sheet. Flatten each cookie with the bottom of a glass that has been dipped in sugar. Bake at 350° for 10 to 15 minutes or until done.
Mix milk and egg (make thin for dipping); set aside. Mix the flour, salt, pepper and garlic; set aside. Start water to boil for spaghetti. Tenderize chicken breasts, then dip in flour mixture, then in egg mixture, then in flour mixture. Fry until chicken is brown. Dip chicken in Parmesan sauce. Put the cooked spaghetti in a 13 x 9-inch pan. Put Parmesan sauce over all. Cook until chicken is tender, then add Mozzarella and let melt. Put Parmesan sprinkles on top when all is done.
Make 4 meat sandwiches and place in 9 x 12-inch buttered cake pan. Drain mushrooms and mix with 1 can of mushroom soup. Add eggs and mix. Pour over sandwiches. Sprinkle on mushrooms and 1 cup of grated cheese. Bake at 350° for 1 hour.
Peel and slice onions thin. Cut cabbage coarsely. Cook beef until browned and drain. Add onions, cabbage and celery. Cook until light brown. Stir in tomatoes, beans with liquid, water, salt, pepper and chili powder. Heat to boiling. Reduce heat. Prepare dumplings with Bisquick and milk. Drop by spoonfuls into boiling stew. Cover and cook 10 minutes. Sprinkle with paprika and serve.
Cut avocados lengthwise into quarters. Remove pits and peel. Mix avocados, water and milk in blender until smooth. Thoroughly stir in lemon juice, seasoned salt and red pepper sauce. Fold tomato into soup. Chill. If desired, garnish each serving with lemon slice. Yields eight 1/2-cup servings.
Stir sugar, rice and salt in a deep pan. Add milk and stir in butter. Place in preheated 400° oven. Bake for 2 hours. After first hour, stir every 15 minutes until pudding thickens. Place in serving bowl, sprinkle with nutmeg and cool to room temperature before serving.
Melt butter in 3-quart saucepan. Saute onion, celery, carrot and pepper. Add flour. Blend to make roux (5 to 10 minutes, do not brown). Blend in chicken stock and bring to boil. Add creamed corn and bring slowly to boil. Add potatoes and simmer 15 minutes. Add corn kernels, season and cook until potatoes are tender. Add chicken and cream.
Place all ingredients in blender and process until smooth. Keeps several weeks in refrigerator. Inexpensive and can be used in peas, salads, desserts, etc.
Fry onion and celery in a little butter or margarine very slowly, but do not brown. Fry hamburger very slowly and do not brown. Mix all together and cook slowly for 4 hours or more, after adding all other ingredients. If too thick, thin with tomato juice. Stir often so as not to burn. This recipe will feed a crowd.
For dressing, bring to boil water, sugar and vinegar, then add oil; bring to boil again. Set off heat. Add the mustard, mayonnaise, celery seed and salt. I put in blender to mix. Keep in refrigerator until time to pour over shredded cabbage a while before serving time. Finely chopped carrot, apple, pineapple or green pepper may be added if desired. I always get asked to bring this to dinners.
Brown meat. Add onion and cook until tender. Stir in tomatoes, water and seasoning. Cover and simmer 30 minutes. In baking dish, alternate layers of cooked noodles, sauce and cheese. Bake at 350° for 30 minutes. Start with Velveeta cheese.
Brown sausage (set aside). Break slices of bread in bottom of 9 x 13-inch pan. Mix together the sausage, milk, eggs, dry mustard and 1 cup grated cheese. Pour over the bread and add 1/2 cup grated cheese on top. Refrigerate overnight. Bake 35 to 45 minutes.
Mix Jell-O with boiling water.	Cool and add pie filling and pineapple with syrup. Whip cream cheese, sour cream, sugar and vanilla. Spread on top of congealed salad and refrigerate.
Melt cheese then add crab meat and rest of ingredients. Use as dip for Italian, French or other hard crust bread.
Place flour in large pan; set aside. Mix water, yeast, margarine, salt and sugar in another pan; stir until yeast is dissolved. Put into flour and mix until it is in a ball. Cover and let rise; punch down and let rise again. Make little balls and let rise. Bake 30 to 45 minutes at 350°.
First Layer: Combine softened margarine, flour and nuts. Press into 9 x 13-inch pan and bake at 350° for 25 to 30 minutes. Cool completely.
Fry bacon; when about half done, add onion. When onion starts to brown, pour off most of the grease and add the beans, brown sugar and ketchup. Stir well, cover the pan with a lid and simmer very slowly for a few minutes.
In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the sugar, vanilla and 1 tablespoon water. Beat until thoroughly combined. Beat in remaining flour. Stir in pecans.
Cream together butter and sugar, add molasses, eggs and vanilla. Combine flour, cinnamon, soda and salt. Gradually add to creamed mixture. Stir in oats, raisins, nuts and chocolate chips. Drop by teaspoonful onto ungreased cookie sheet. Bake in 350° oven for 12 minutes, or until light brown. Makes 6 dozen (recipe can be halved).
Mash enough potatoes to equal 1/2 cup, then dice remaining potatoes; set both aside. In medium saucepan, melt butter; add green onions and fry 1 minute. Stir in flour, salt and pepper. Gradually add milk, stirring until smooth. Cook, stirring over medium heat until thickened. Stir in potatoes and corn. Cook 6 minutes until thick.
Put apples in kettle and add the 7-Up and spices. Cook until the apples are very soft. Chill.
Beat cream cheese and 1/2 cup sugar in large mixing bowl until light and fluffy. Beat in egg yolks, lemon juice and peel until smooth.
Cook last 4 ingredients to soft ball stage. Pour over popcorn, stirring until all corn is coated. Add peanuts, of course. Place in preheated oven at 200° for 1 hour, stirring every 15 minutes. Cool. Store in airtight container.
Combine the first four ingredients. Combine the next 3 ingredients. Use long dish. Spread bean dip on bottom and sides of dish, then spread sour cream mix. Top with avocado mix. Sprinkle tomatoes, onions and olives on top. Garnish with shredded cheese.
Scald milk; add sugar, shortening and salt. Stir to melt sugar and shortening; cool to lukewarm. Dissolve yeast in warm water. Beat together cooled milk mixture, yeast, starter and 2 cups flour. Add remaining flour to make a stiff dough. Turn onto floured surface and knead 5 to 10 minutes, adding only enough flour to keep from sticking. Place dough in greased bowl, turning to grease surface. Let rise until doubled, about 1 1/2 hours. Punch down; let rise again, about 1/2 hour. Divide into 2 balls. Cover with towel and let rest 10 minutes. Shape into 2 loaves and put each in a greased 9 x 5 x 3-inch loaf pan. Let rise until doubled, about 1 hour. Bake in 400° oven for 25 minutes. Turn out and cool.
Melt corn syrup and peanut butter in microwave until peanut butter is completely melted. Stir every couple minutes. Mix in rice crispy cereal and let set until hardened.
Put kraut as it comes out of can in a large skillet; add 1 can water, minced onion, caraway seed and meat (cut as desired). Add Equal. Put lid on so flavor of meat and seed with kraut will blend. Put on high heat until it starts to boil. Turn heat down to simmer until most of water and juice is thoroughly blended. Cook for approximately 1/2 hour, until consistency is to your taste. Add pepper, if desired.
Cook roast (uncovered) for 30 minutes in 350° oven. Remove roast; add water, bouillon and seasonings. Cover and bake at 250° for 3 1/2 hours. May be served hot. Make gravy using marinade. May be allowed to marinate in refrigerator. When cool (or next day), slice and reheat to serve. This makes great sandwiches or a main course.
Combine all ingredients thoroughly and pack firmly into a loaf pan. Bake in oven at 350° for 1 hour.
Cut marshmallows in half and spread on waxed paper so they won't stick together when you are ready to assemble candy. Line lasagne dish with heavy foil. Melt chocolate in large microwave bowl, 1 to 2 minutes on High. Stop and stir, 3 minutes maximum, just to the soft stage (that you can stir) but not liquid. Add marshmallows and mix well so they don't float on top of candy. Add pecans. Pour into dish and refrigerate 20 to 22 minutes maximum (just until firm). Check periodically. Turn upside-down on cutting board and peel off foil. Cut in pieces. Store in Tupperware. Keeps at least a month. One batch makes 75 pieces.
Cream shortening and sugar; add eggs. Sift dry ingredients and add alternately with cider to creamed mixture. Stir in lemon juice, raisins and nuts. Fold in apples. Pour into greased loaf pan. Let stand 10 minutes. Bake at 350° for 50 to 60 minutes. Cool 10 minutes in pan and remove to rack to cool completely.
Boil cherries in water. Cool slightly. Sift together dry ingredients and add to thoroughly mixed mayonnaise/sugar mixture. Stir in cherries and water. Add walnuts and vanilla. Pour into greased and floured 5 x 9-inch loaf pan and bake at 350° for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan and wrap in Saran Wrap or foil. Freezes well.
Peel and slice cucumbers (thin) and onions. Mix with salt. Let set 1 hour. Drain. Heat together remaining ingredients. Drop in drained cucumbers and onion slices. Heat through. Pack in jars and seal.
Combine flour, soda, sugar, salt and cinnamon in bowl; mix well. Add oil and eggs, stirring just until flour mixture is moistened. Stir in 1 1/2 teaspoons vanilla, undrained pineapple, walnuts and bananas. Spoon into 3 greased and floured 9-inch layer pans. Bake at 350° for 25 to 30 minutes or until cake tests done. Cool in pans for 1 minute. Remove to wire racks to cool completely.
Drain liquid from corn into measuring cup; add enough cream or milk to measure 1 cup. Heat butter; add flour, salt and pepper. Stir until blended. Slowly add liquid and stir constantly until thickened. Remove from heat and add drained corn. Slowly add beaten eggs, stirring constantly. Pour into greased 1-quart casserole dish. Top with buttered crumbs and sprinkle with paprika. Place in a shallow pan of water. Bake in a moderate oven (350°) for 45 to 50 minutes. Makes 4 to 5 servings.
Mix sugar, cocoa, milk and margarine in saucepan. Bring to boil over medium heat. Remove from heat and cool 1 minute. Add vanilla, salt, peanut butter and oats. Mix well and drop by spoon on waxed paper.
Melt Crisco in the boiling water in a small bowl. Dissolve the baking soda in the buttermilk. Add Crisco mixture and milk mixture in a very large bowl or pot. Add the remaining ingredients and blend well. Bake for 20 minutes at 400°. This mixture can be kept refrigerated for 1 to 2 weeks. Cooked muffins freeze well.
Mix all ingredients except nuts. Form into a ball and then roll in chopped nuts. Serve with crackers.
Place butter in a 1 1/2 quart casserole dish. Microwave at High for 45 seconds or until melted. Cut chicken into bite-size pieces. Add to casserole. Coat with butter. Cover and microwave at High 4 minutes, stirring after 2 minutes. Add broccoli, onions, celery and ginger root. Microwave at High for 2 minutes.
Combine milk, chicken soup, mushroom soup, onion, sour cream, olives, chilies and garlic salt in large mixing bowl. Break taco chips into bite size pieces and cover bottom of casserole dish. Layer with chicken and soup mixture and cheese, starting with chips; repeat. Bake until bubbly for 45 minutes at 350°.
Beat egg whites stiff and add sugar. Carefully add corn flakes, nuts, coconut and vanilla. Drop on greased pan and bake.
Mix all ingredients and put in greased baking dish. Bake for 1 hour in a 350° oven. Cut when cool.
Mix ingredients and stir 2 minutes. Bake 35 minutes at 350°. Serve with Sauce.
Mix crumbled Oreos with butter and press firmly into 9 x 13-inch baking pan.
Brown meat; drain. Put all ingredients in a 4-quart slow cooker and stir. Cook on high for 4 to 5 hours. Or cook on high for 2 hours, then on low for 4 to 5 hours. Or cook on low for 8 to 10 hours. Makes about 8 servings.
Allow sausage and Cheddar cheese to sit at room temperature; work into Bisquick, making a stiff dough. Roll into small balls; bake at 350° for 15 to 20 minutes. Can be frozen.
Partially thaw strawberries. In a medium mixing bowl, combine pudding with milk, mixing well. Stir in Cool Whip and cake pieces. Spread mixture in the bottom of a 9 x 13-inch pan. Chill.
Heat sugar, water and Kool-Aid until syrupy; cool. Whip evaporated milk and lemon juice until 3 times original volume. Fold in Kool-Aid mixture and freeze. Add ginger ale and strawberries to milk; freeze when ready to serve. If thicker punch is desired, increase amount of milk freeze in proportion to ginger ale.
In slow cooking pot first 9 ingredients. Add water just above ingredients. Cover and cook on low 4 to 5 hours. Add shrimp. Cook until done. Add rice or make a rice bed for mixture.