HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and dice sweet potatoes. Cook until a little "boney," not quite tender. Add the crushed pineapple. Add cinnamon and nutmeg to taste. Add the brown sugar. Bake at 350° until tender and glazed.
Place in food processor all ingredients, chopped in small pieces. Blend to your liking, chunky or smooth; salt and pepper to taste. Chill and serve.
Flatten steaks to 1/4-inch thick. Sprinkle with salt and pepper. Top each steak with a slice of cheese, and a slice of ham. Roll up tight. Secure with toothpicks.
Mix Bisquick, milk and margarine well. Roll out into a rectangle. May need extra Bisquick or flour to prevent sticking. Top with sausage and grated cheese. Roll up as a jelly roll. Wrap in aluminum foil. Freeze.
Sift together dry ingredients. Combine juice and orange rind, shortening and enough boiling water to make a total of 3/4 cup. Add egg. Blend liquid into dry ingredients, stir only until flour mixture is dampened. Add nuts and cranberries. Pour into greased and floured 9 x 5 x 3-inch pan. Push batter up into corners of pan, leaving the center slightly hollowed. For well rounded loaf, allow batter to stand in pan for 20 minutes before baking. Bake at 350° for 60 to 70 minutes. Cool thoroughly before slicing.
Mix all ingredients together and then fold in bananas and nuts. Bake in loaf pan 325° for 1 1/2 to 1 3/4 hours.
Boil barley and peas for 8 minutes. Add all vegetables except zucchini and boil. Add zucchini and simmer until ready to eat.
Drain and flake salmon; remove skin and bones. Combine salmon with next five ingredients and mix well. Chill several hours. Combine parsley and pecans. Shape salmon mixture into a log and roll into pecan and parsley mixture. Wrap in Saran Wrap. Chill well. Serve with crackers. Wonderful!
Dice chilis, scallions and tomatoes; mix together. Finely chop cilantro and garlic. I use a food processor. Mix with other ingredients. Add lemon juice, tomato sauce and salt. Then mix. If salsa is too hot, add more tomatoes and it will cool down without ruining the taste. When using the cilantro, use only the leaves and use what tastes good to you.
Brown onion in oleo. Add meat and garlic. Brown. Stir flour into broth and cook thoroughly. Add sauerkraut and parsley. Put in bowl and chill until workable. Form into balls. Mix together egg and milk. Dip balls into egg mixture and roll in bread crumbs. Fry in deep fat until browned. Deep fry at 300° for 1 to 2 minutes.
Add all ingredients except peanut butter. Cook while stirring to soft ball stage. Add peanut butter and stir well.
Mix all ingredients together thoroughly with a spoon. Pour into a graham cracker crust and chill 1 hour.
Mix all ingredients in blender. Serve at once. If made ahead, may keep in freezer, then reblend!
Sift dry ingredients together in a large bowl. Make a well in the center. Add water, oil, nuts, eggs and pumpkin; mix well. Pour into three greased loaf pans. Bake 1 hour (or more) at 350° (325° for glass pans).
Brown hamburger with green pepper. Drain well. Mix remaining ingredients into hamburger mixture and simmer over low heat until warm and well blended. Serve warm with tortilla chips for dipping.
Bring milk to a boil. Add 1/2 cup margarine and stir in grits. Cook, stirring constantly, until the mixture is the consistency of oatmeal (about 5 minutes). Remove from heat, add salt and pepper and beat mixture well with eggbeater. Add the 1/3 cup margarine, stir in Swiss cheese and pour into a greased 1 1/2-quart casserole. Sprinkle with Parmesan cheese. Bake at 350° for 1 hour. This can be made the day before and cooked when ready to serve. The cheeses give this dish a unique taste. Compliments game beautifully. Serves 10.
Pour drippings into 4 cup glass measure. Stir in flour until smooth. Pour in liquid and stir briskly until well blended. Cook on High 3 to 4 minutes or until boiling, stirring several times during cooking. Season with salt and pepper. Beat until smooth. Makes 2 1/2 cups.
Prepare lettuce and cauliflower as for a salad. Layer lettuce, cauliflower, peas and onion. Sprinkle with sugar, cheese and bacon. Then spread mayonnaise over the top of the salad. Cover. Refrigerate overnight. Toss well before serving.
Mix the first 4 ingredients. Reserve 3 cups. Spread and pack the remaining sugar-nut mixture in the bottom of a greased and floured 10 x 14-inch cake pan. Bake at 350° for 12 minutes. While this mixture is baking, combine all other ingredients, medium speed, with an electric mixer. Pour mixture over the hot crust when removed from oven. Sprinkle reserved crumbs on top and return cake pan to oven. Bake for an additional 25 to 30 minutes at 350°. Cake is done when toothpick inserted in center comes out clean. Cool and cut into squares!
Sift flour once; measure and sift again with salt and soda. Cream butter thoroughly. Add sugar gradually; cream well. Add vanilla. Add eggs, one at a time, beating well after each. Add sifted ingredients and milk alternately to creamed mixture while beating on low speed. Add melted chocolate and blend well. Bake in two 8 or 9-inch round, greased pans at 350° for about 30 minutes.
Mix cream cheese and Jell-O together. Pour 1 cup of hot water over. You may use the juice from the fruit cocktail as well. Mix with mixer. Add cocktail. Add nuts and celery. Mix well. Cover with marshmallows and refrigerate.
Combine vegetables. Combine remaining ingredients. Toss with vegetables and toothpicked garlic to coat lightly. Cover; refrigerate overnight. Remove toothpicked garlic before serving.
Mix ingredients well and pour into pie shell. Top with crushed potato chips and grated cheese. Bake at 500° until cheese melts. Serve hot or cold.
Brown meat, onion, peppers, chili powder, salt and pepper. Drain. Add corn. Mix corn bread mix and add to meat mixture. Mix well. Bake at 400° for 30 minutes. Makes a 9 x 13-inch pan.
Place cottage cheese in container of blender; process until smooth. Add sour cream and remaining ingredients. Process until blended. May have to stop and scrape the sides occasionally. Serve with fresh vegetables.
Mix ingredients. Slice apples in small bowl; sprinkle with sugar and cinnamon to taste. Grease tube pan, then pour in 1/2 of the batter, then 1/2 of the sliced apples. Repeat with batter and apples. Bake in a 350° oven for 1 hour and 15 minutes or longer. Do not be alarmed; cake will be very brown on outside.
Mix 1/2 cup soup, onion soup mix, beef, egg and crumbs. Shape. Bake at 350° for 1 1/4 hours. Spoon off fat, reserving 2 tablespoons. Combine remaining soup, water and drippings; heat. Add tomato sauce if desired. Pour over meat loaf and serve.
Put yeast in warm water and set aside. In large mixing bowl, put potatoes, hot water, sugar, shortening and salt. When cool, add eggs, yeast and flour a little at a time to make a soft dough. Knead until smooth; put in greased bowl and cover with waxed paper. Set in refrigerator (as this rises in refrigerator). Let set several hours or overnight. The dough wants to be a little on the sticky side. Make into rolls or buns (or whatever). Let rise in a warm place until double in bulk and bake at 350° for 10 to 12 minutes or until done. This dough will keep in the refrigerator for 2 or 3 days.
Pick over crab meat but leave as large as possible. Meanwhile have bread soaking in milk. Squeeze milk from bread, breaking in pieces. Add to crab meat with eggs, salt, pepper and dry mustard. Mix lightly. Press into cakes. Place on lightly floured paper or plate. Sprinkle with enough flour, for easy handling. Fry in fat (butter) until deep brown on both sides.
Place strawberries and Equal in a food processor or blender. Mix until coarsely chopped. With motor running, gradually add evaporated milk. Mix until smooth. Serve immediately. Serves 4. This looks pretty served in tall parfait glasses. Low-fat, .2 g fat; 167 calories.
Place cleaned chicken in cooker. Pour catsup and Coca-Cola over chicken. Cook on low about 6 hours.
Sift flour once before measuring, then sift with soda and salt. Cream shortening until soft. Add sugars gradually, creaming until light and fluffy. Add eggs one at a time, beating after each addition. Add hot water, then dry ingredients. Add nut meats and chocolate, oatmeal and vanilla. Drop by half teaspoons on greased cookie sheet. Bake at 375° for 8 minutes. Makes 100.
Mix above ingredients together. Bake in muffin pan at 425° for 20 to 25 minutes.
Melt butter, add onion and green pepper, and blend in the flour. Gradually stir in tomatoes and bay leaf. Cook until it thickens. Add olives.
Mix eggs and milk together, then add flour, sugar and cocoa. Put in microwave for about 6 minutes, stirring halfway through. Add margarine after you take out of microwave. Beat it if necessary. May be served warm or cool.
Layer as listed in greased casserole. Top with little more shredded cheese. Bake at 350° for 15 to 20 minutes, or until cheese melts.
Peel potatoes. Cut into large chunks. Place in a shallow baking pan. Melt butter or margarine and pour over potatoes. Toss until well covered. Sprinkle with salt, pepper and paprika. Bake, uncovered, at 350° until potatoes are tender.
Beat yolks, add oil and milk. Sift together flour, baking powder, salt and sugar. Add all the liquid mixture to flour, etc. and beat only until moistened.
Melt caramels in milk over low heat.	Stir in pecans. Drop by teaspoonfuls onto buttered wax paper. Chill.
Drain pineapple, reserving 1/4 cup juice. Cut bacon slices in halves. Wrap each half around a chunk of pineapple. Assemble on skewers alternating pineapple/bacon with olive. Blend pineapple juice with chili sauce; brush on skewers and broil. Use remaining chili sauce as a dunk.
Cook chicken in water with salt, pepper and onion salt. Remove meat from bones and cut into pieces. Cook broccoli until tender in remaining chicken broth. Drain well. Arrange broccoli in bottom of 3-quart Pyrex dish (13 1/2 x 8 3/4 x 1 3/4-inch). Place chicken on top of broccoli. Combine cream of chicken soup with mayonnaise, lemon juice and curry powder and pour over chicken. Top with cheese. Dot with butter. Bake in 350° oven for 30 minutes. Makes 8 servings. Can be made before and refrigerated. I use more curry powder than called for.
Cut peppers in rings. Place pepper rings in pan with above ingredients. Bring to a boil. Spoon into jars. Seal.
Place apple pie filling in greased 1-quart baking dish. Combine all remaining ingredients; sprinkle over apples. Bake at 375° for about 30 minutes or until topping is golden brown. Serve warm or cold. Great with a scoop of vanilla ice cream. Makes 6 servings.
Spread cheeses evenly on half of the flour tortilla. Top with green chilies and green onion. Fold the tortilla in half and place on an ungreased cookie sheet. Bake in a preheated 350° oven, turning once, until both sides of the tortilla are browned and cheeses are melted. Cut into wedge shapes and serve with picante sauce, sour cream and guacamole for dipping. Makes 1 serving.
Bring raisins and water to a boil; stir in oil. Add remaining ingredients. Bake at 350° until tests done with toothpick.
Mix melted oleo with soda cracker and graham cracker crumbs. Put in bottom of a 9 x 13-inch pan. Save a few crumbs for topping. Mix pudding, milk and ice cream and pour on top of crumbs. Refrigerate until set. Spread Cool Whip on top. Crush candy bars and nuts. Mix with remaining crumbs and sprinkle on top of Cool Whip. Refrigerate overnight or several hours before serving.
Cook potatoes in jackets until tender. Peel, then shred into large bowl. Stir in sour cream, onion, 1 cup cheese, salt and pepper. Turn mixture into buttered 2-quart casserole. Top with 1/2 cup cheese and sprinkle with paprika.
Preheat oven to 400°. Grease cookie sheet. Thaw dough and stretch out about 12-inches. Be careful not to put holes in dough. Spread with sausage. Top with remaining ingredients except egg white and seed. Roll dough up tightly like a jelly roll. Tuck ends under and place on cookie sheet with open end down. Brush with egg white and work egg white into ends to seal. Sprinkle with seed. Bake 25 to 35 minutes, until golden brown.
Mix into a loaf. Baste with basting sauce. Bake 1 1/2 hours at 375°.
Combine sugar in pan and boil. Remove from heat; add jello and mix well. Pour over popcorn. Mixing well, form into balls.
Cook macaroni according to package directions. Drain. Combine soup, sour cream and seasonings. Stir in remaining ingredients except bread crumbs. Turn into shallow 2-quart baking dish. Sprinkle with crumbs. Sprinkle with paprika, if desired. Bake, covered, at 350° for 20 minutes. Uncover and bake additional 5 to 10 minutes more or until bubbly at edges.
Dissolve jello and sugar in hot water. Add frozen berries. Chill to partially set the jello. Blend together the cheese, powdered sugar, vanilla and salt. Fold in whipped cream. Spread cheese mixture over bottom of shell, then spread raspberry mixture on the cheese. Chill until set.
Melt butter in a heavy Dutch oven or large saucepan. Add flour; stir quickly to blend. Cook over low heat until smooth. Add milk. Cook, stirring frequently, until thickened. Add remaining 4 cups chicken stock and the cubed chicken. Continue cooking until heated through. Add salt and pepper to taste. Makes 8 servings.
Mix the first five ingredients together and coat chicken pieces. Place in greased, shallow baking dish and bake at 400 F for 15 minutes. Remove from oven and top with each can of soup. Place in oven and bake until done, approximately 30-45 minutes.
To Make Pudding: In medium saucepan, heat sugar, water, gelatin and salt, stirring constantly, until gelatin is dissolved, about 1 minute. Stir in milk, rice and vanilla.
Combine first 5 ingredients. Chill thoroughly. Blend together mayonnaise, salt and marjoram. Add to chicken mixture. Toss together lightly to coat all ingredients. Serves 6.
Cook squash and onion in small amount of water; drain. Season with salt, pepper and 1 tablespoon butter. Stir in soup, sour cream and pimento. Combine 1/2 cup butter and stuffing mix, stirring until well blended. Combine half of stuffing mixture and all of squash mixture. Put into a 2-quart buttered casserole. Put remaining stuffing mix on top and bake at 375° for 30 minutes.
Mix together and bake at 350° for 1 hour. May use a mixture of brown sugar, melted butter and nuts for a crunchy topping.
Mix butter, flour and cream, then add catsup, Worcestershire sauce, mustard, salt, pepper and cayenne. Add shrimp and sherry. Marinate in refrigerator overnight. To serve: Heat in double boiler about 45 minutes.
Let yogurt soften slightly. Place yogurt into pie shell, then layer remaining ingredients. Only use 1/2 jar of fudge topping and the whole tub of Cool Whip. Drizzle the fudge topping on top of Cool Whip. Refrigerate. Ready to serve.
Heat oven to 375°. Mix baking mix, oats, brown sugar, cinnamon and margarine until crumbly. Spread each slice of bread with additional soft margarine. Sprinkle each slice of bread with crumbly mixture. Place on cookie sheet and bake 5 minutes. Set oven control to broil. Broil with tops about 3 inches from heat 2 minutes or until edges are brown. Serve with syrup.
Cream the Crisco and sugar. Add eggs, sifted flour, soda, ginger, cinnamon, nutmeg and buttermilk. Mix. Add nuts, preserves and vanilla. Mix well, but do not beat. Bake in greased and floured pan for 1 1/2 hours at 325°.
Peel and cut onions into wedges. Place in saucepan with water and salt. Bring to a boil. Cover and simmer for 5 minutes. Stir in thawed broccoli. Continue to simmer 3 to 5 minutes longer, until onions are just tender. Drain vegetables well and place in buttered 1 1/2-quart casserole dish. Heat soup, milk and cream cheese over medium heat, stirring until cheese melts. Pour over vegetables in casserole dish. Sprinkle with Parmesan cheese. Toss crumbs in butter and sprinkle on top. Bake at 350° for 45 to 60 minutes.
Pour oil and sugar over apples and let soak for 1 hour. Beat eggs slightly; add to apple mixture, then add remaining ingredients. Bake in greased and floured tube pan for 1 hour and 15 minutes at 325°.
Break cauliflower and broccoli into bite sized flowerets. Combine vegetables. Toss lightly. Combine remaining ingredients to make marinade. Mix the marinade well and pour it over the vegetables. Chill at least 3 hours.
Mix oil, butter and Chachere's seasoning. Spread on steak. Mix cheese and bread crumbs; spread on top. Place on parchment sheet; put into brown bag and close. Cook 30 minutes at 350°, then 10 minutes at 450°.
Preheat oven to 400°. In a large mixing bowl, dissolve yeast in warm water. Add buttermilk, oil and sugar. In a separate bowl, combine flour, baking soda and salt; add to yeast mixture and beat by hand until smooth. Do not knead. Let stand for 10 minutes.
Dissolve jello in boiling water. Add cold water; chill until partially set. Add apples, celery and walnuts. Pour into lightly greased (with mayonnaise) ring mold; chill until set. Mix the sour cream, marshmallows and salad dressing. Unmold the salad and place salad dressing mixture in the center.
Cream margarine and shortening; add sugar. Beat until smooth. Add egg yolks and beat. Combine flour and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla, coconut and nuts. Fold in stiffly beaten egg whites. Pour batter into well-greased 9 x 13-inch cake pan. Bake at 350° for 40 to 45 minutes or until done. (If using two 9-inch or three 8-inch layer pans, reduce time.)
Beat eggs until light. Add milk, corn, seasonings and oil in a large mixing bowl. Mix well. Turn into a 1-quart buttered casserole. Bake in a 350° oven for 30 minutes. Makes 6 servings.
Mix all ingredients, except Tater Tots, and spread in pan. Top with Tater Tots. Bake at 350° until browned.
Fry tortillas, one at a time, in oil for just a few seconds to soften in large skillet. Dip each tortilla in a mixture of 2/3 cup enchilada sauce and 1/3 cup water which has been heated in another skillet; stack on a plate.
In 1 1/2-quart baking dish, combine hash browns, oil and pepper. Press into bottom and sides of dish to form a shell. Bake at 400°, uncovered, for 15 minutes. Meanwhile, in skillet, brown beef and drain; stir in gravy mix, water and garlic salt. Bring to a boil. Add vegetables, reduce heat to medium and cook 5 minutes. Stir in 1/2 cup cheese and 1/2 can French fried onions. Place in potato shell. Bake, uncovered, at 350° for 15 minutes. Sprinkle top with remaining cheese and onions and bake 5 more minutes.
Cook broccoli with bouillon cubes and water until just tender. Heat soup to boiling. Pour over broccoli. Garnish with cheese and pimiento. Serve at once.
Cut a red pepper into quarters. Remove and discard seeds. Place in Pyrex dish with a little water. Microwave uncovered at power 8 level until skin wrinkles and comes off easily. Turn over occasionally. Remove skin, chop into small pieces. Grate the cheese and combine with the chopped pimiento, adding vinegar, sugar and mayonnaise until spreadable.
Brown ground beef and onion in a skillet; drain. Add tomato sauce, tomato soup, catsup, Parmesan cheese, garlic powder and oregano. Cook on low heat 5 minutes. Cook noodles; follow package directions. Drain.
Dip (approximately 4-5 seconds) enough cookies in milk to layer bottom of bowl. Put layer of Cool Whip on top of cookies. Continue until bowl is full. Layer top with Cool Whip. Chill overnight.
Mix broccoli, sunflower seeds, raisins, purple onion and bacon; toss with dressing. You can make your own dressing with mayonnaise, wine vinegar and sugar to taste. Real good.
Have cheese and butter at room temperature. Mix and roll into small balls. Place on a cookie sheet and press down with a fork. Bake at 350° about 8 minutes, until light brown.
Preheat oven to 350°. Deseed and rinse peppers (recommend cutting tops off and then core). Loosely stuff peppers with cheese. Completely wrap each pepper with a thin layer of sausage. (Hint: The colder the sausage, the easier it is to work with.) Roll each pepper in finely crushed corn flakes. Place on baking sheet and bake approximately 25 minutes or until nicely browned.
Blend and spread over 2nd layer. Spread remainder of Cool Whip over top and sprinkle with nuts. Refrigerate. Cut in squares to serve. Serves 20 to 24.
Mix Cool Whip and pudding (dry). Add remaining ingredients and mix thoroughly. Put in bowl and keep refrigerated.
Beat butter with mixer in large bowl until light and fluffy. Add cornstarch and 1/3 cup powdered sugar; beat at low speed until moistened. Beat at high speed until light and fluffy. Add flour; mix until dough forms. Cover with plastic wrap; refrigerate at least 1 hour for easier handling. Heat oven to 350°. Shape dough into 1-inch balls; place 1-inch apart on ungreased cookie sheet. Bake for 9 to 15 minutes or until cookies are very light golden brown. Cool 1 minute; remove from cookie sheets. In small bowl, combine 3 tablespoons powdered sugar and both colors of decorator sugar and mix well. Carefully roll warm cookies in sugars. Yield: 3 dozen cookies.
Combine tomatoes, butter, thyme and onion in saucepan and cook over medium heat until reduced by half (10 minutes). Prepare pie crust(s). Cover bottom with Swiss cheese and pour tomato mix on top. Beat eggs well and add half and half or cottage cheese. Pour over tomato mixture. Sprinkle on Italian seasoning or oregano. Bake 15 minutes at 425° and 30 to 35 minutes at 375°. Cool 10 minutes before slicing.
In a large skillet, brown meat well. Drain and discard fat. Add chopped onions and pepper. Season to taste with salt and pepper. Brown few minutes more. Add chili powder and cumin.
Mix Cool Whip and milk together. Add unfrozen lemonade and stir. Put in pie shell and place in refrigerator.
Drain salmon, reserving 4 tablespoons liquid. Add baking powder to liquid. Beat in egg. Add onion and flaked salmon. Stir in enough flour to form mixture into balls the size of an egg. Fry in hot shortening until golden brown. Serve hot.
Place metal blade in food processor. Add ingredients, except water. Process until coarse meal. Add water with machine running until dough forms a ball. Refrigerate at least 30 minutes. Model or roll and cut dough. Bake until golden at 350°. Cool.
Brown hamburger meat; add finely chopped onion. Add the spices and peppers. Add kidney beans and canned tomatoes. Let simmer for approximately 30 minutes.
Mix together first 4 ingredients. Add, one at a time, the next 5, making sure to beat well. Pour into pie crust and bake at 350° for 40 to 45 minutes.
Mix cheese and sausage. Add Bisquick gradually. Form small balls. Bake at 350° for 10 to 15 minutes.
Blend dry ingredients and add melted margarine or oil. Add beaten egg and mix well. Add flavoring, if used. Drop from teaspoon on greased cookie sheet, leaving plenty of room to spread. Bake in moderate oven (350°) about 10 minutes. Let stand a minute or so before removing from pan with spatula.
Mix peppers, sugar and vinegar. Bring to boil and boil for 3 minutes. Add Certo, and boil one minute more. Remove from heat and let set 5 minutes; strain. Add few drops food coloring. Pour into hot sterilized jelly jars. Yields 6 (8 ounce) jars. Serve with cream cheese and crackers.
Mix melted margarine and cracker crumbs. Press into a 13 x 9-inch pan. Cream the cheese, softened margarine, sugar and vanilla. Blend these ingredients well and smooth on top of graham cracker mixture. Place bananas next, then pineapple. Spread whipped topping and sprinkle with a few chopped nuts. Top with long stemmed cherries. Chill well. Serves 12 to 15.
Preheat oven to 350°. Cook rice until tender, according to package instructions. In large ovenproof dish, beat eggs. Whisk in vanilla, salt, sugar and milk. Add cooked rice. To prevent rice from sticking to sides, place dish in a larger ovenproof pan filled with 2-inches of water. Bake for 30 minutes. Sprinkle cinnamon-sugar mixture over rice. Bake additional 30 minutes or until a knife inserted in the middle comes out clean.
Mix cornbread mix and brown sugar in a bowl. Add eggs and milk. Add corn and hot dogs. Fill greased muffin cups 3/4 full. Bake at 400° for 14 to 18 minutes. These are great for children's lunches.