HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake sweet potatoes about 1 hour at 400° in oven. Peel the potatoes. To candy them, slice potatoes and put a layer of them on the bottom of the dish. Sprinkle white or brown sugar (or both) over potatoes. Put pats of butter on top. Repeat the layers. Use 1 to 1 1/2 cups of sugar and about 1 stick margarine or butter for a long, narrow baking dish. Sprinkle a little ginger on the very top. Sprinkle water over mixture, making sure all sugar is dampened. Have the water come up to about 1/2 the thickness of the potatoes. Bake at 375° for about 1 hour. Makes sure they cook through.
Put cubed bread in a greased 9 x 13-inch casserole dish. Top with cheese. Brown and drain sausage and put on top of cheese. Beat eggs with 2 1/4 cups milk, mustard and Tabasco. Pour over bread mixture. Cover and refrigerate overnight. Next day, dilute soup in 1/2 cup milk. Pour over cold mixture and bake in a 300° oven for 1 1/2 hours, until set. Serves 8 to 12. Wonderful for brunch!
Grease and flour a 9 x 13-inch pan. Stir together the cake mix, butter and 3/4 cup pecans. Press into pan.
Heat oven to 400°. Cut wieners in 1/2-inch pieces. Mix in baking dish with beans. Add next 4 ingredients. Combine in a large bowl the flour, sugar, baking powder and salt. Stir in corn meal, egg and remaining ingredients, all at once. Stir just enough to combine. Spoon over beans. Bake 35 to 40 minutes.
Line a 13 x 9 baking pan with waxed paper and spray with Pam. Set aside.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until mixture is smooth. Add Frosted Flakes cereal, stirring until well coated. Using a buttered spatula or waxed paper, press mixture into lightly greased 13 x 9 x 2-inch pan. Cut into 1 1/2 x 2-inch bars. Yield: 32 bars, 90 calories per serving.
Mix all ingredients, except nuts and chocolate chips, together. Pour into 13 x 9-inch pan. Sprinkle nuts and chocolate chips on top. Bake at 350° until brown.
Wash vegetables before preparing. Remove seeds and white portions from peppers before chopping. Combine vegetables, sugar, salt and cayenne pepper in a heavy pot. Place over low heat; stir until sugar is dissolved. Cook slowly, stirring occasionally, about 2 hours or until mixture thickens. Add spices (tied in cheesecloth) and vinegar. Cook until very thick. Pour immediately into hot, sterilized jars. Seal at once. Makes about 5 pints.
Microwave: Microwave all but 3 squares of the chocolate with 1/4 cup milk in large microwave-safe bowl on High 1 1/2 to 2 minutes or until chocolate is almost melted, stirring once. Stir until chocolate is completely melted.
Beat eggs in buttered casserole dish. Add sugar and continue beating. Mix in rest of ingredients. Bake, uncovered, 25 to 30 minutes at 375° or until brown. Stir occasionally. Remove from oven and cool. Form 1-inch balls and roll in powdered sugar.
Stew raisins in water to plump. Add soda, let stand. Cream margarine and sugar. Add eggs and vanilla. Mix well. Add raisin mixture. Fold in dry ingredients and nuts. Bake about 10 minutes at 350° on greased baking sheet. Yields 6 dozen.
Preheat oven to 350°. Grease 13 x 9-inch baking pan. In medium saucepan over low heat, heat butter and chocolate squares until melted. Remove saucepan from heat. Stir in sugar. Add eggs, one at a time, beating until blended. Stir in flour, vanilla and nuts.
Heat oven to 325°. Cook ground beef and onion in skillet until brown; drain. Stir in tomato sauce, salt, oregano, cinnamon, pepper and garlic powder. Mix sauce mix, milk, water and margarine in 2-quart saucepan. Heat to boiling, stirring constantly. Remove from heat; cool 2 to 3 minutes. Gradually stir sauce into mixed eggs. Grease baking dish 13 x 9 x 2-inches. Layer half each of the potatoes beef mixture and cheese in dish; repeat. Pour over top. Sprinkle with paprika. Bake uncovered 1 hour. Let stand 10 minutes before serving (6 to 8 servings).
Mix in 1 1/2-quart saucepan. Cook and stir to a full boil. Lower heat and keep stirring while mixture boils 3 minutes. Take off heat. Stir in 1 cup salted peanuts. Beat until candy starts to thicken. Drop from teaspoon onto waxed paper. Makes about 24 clusters.
Trim fat from lamb; cut into 3/4-inch pieces. Heat lamb, water, barley, salt and pepper to boiling in Dutch oven. Remove heat; cover and simmer for 1 hour. Add vegetables. Cover and simmer until lamb and vegetables are tender (approximately 30 minutes). Skim fat from broth if necessary.
In medium bowl, pour boiling water over cornmeal. Let cool. In another bowl, combine flour, baking powder, chili powder, cumin and salt. Mix egg, milk and margarine with cornmeal mixture. Stir into flour mixture until blended. Mixture will be thin.
Put butter in frying pan and let melt. While butter is melting, beat eggs for about 2 minutes or until dissolved. Dip bread into eggs and cover both sides. Put into pan and let cook until brown.
Beat eggs; roll croquette in cracker crumbs, then egg, then cracker crumbs again. Cook macaroni in hot water until tender. Drain; rinse with cold water. Combine butter, flour, salt and milk. Cook until thick; add salmon and macaroni. Chill and form cakes. Fry until brown.
Mix sugar, flour, milk, salt, egg yolks, butter and flavoring. Cook slowly, stirring constantly until thickened. Add half of mixture into cooked pie crust. Slice bananas, lengthwise, squeeze lemon juice over top and add rest of pie filling.
Saute meat and onion together until meat turns white. Pour off fat drippings. Grease skillet as for regular corn bread; heat and sprinkle with dry corn meal. Mix the first 8 ingredients and pour half of the batter into skillet. Arrange meat and onion, that have been sauteed, on top of the batter in the skillet. Arrange grated cheese on top of meat and onion. Pour remaining batter on top and bake 45 minutes to 1 hour at 350°.
Beat egg whites. Beat in sugar and baking powder. Stir in cracker crumbs and chopped pecans. Pour into greased pan. Bake at 350° for 30 minutes.
Saute barley and onion in butter until barley is light brown. Add other ingredients. Stir well and pour into greased dish. Cover and bake at 350° for 1 hour, adding water if needed. Or microwave on High for 15 to 20 minutes.
Cover bottom of pan with rolls. Bake at 375° for 7 to 8 minutes; cool. Mix the cream cheese, Miracle Whip and dressing mix together; spread over rolls. Sprinkle veggies and cheese over cream cheese mixture; press down on veggies. Chill 1 to 2 hours. Cut into small bars.
Pour cider and juice in percolator and place all remaining ingredients in basket of percolator. Follow percolator directions for coffee.
Preheat oven to 425°. After removing a rump roast from its cooking pan, return pan to oven while gently mixing ingredients in a small bowl. Remove pan with drippings carefully. Add batter to pan and replace in oven. Cook for 10 to 15 minutes. It's done when it puffs up like a popover. Cut into squares to serve and top with beef gravy. (A 13 x 9 x 2-inch pan works well.)
Mix together. Let stand before serving. Keeps for several days. Great with barbecue or beans.
Cream sugar, margarine and eggs till smooth. Very carefully add sour cream and vanilla. Slowly add sifted flour, salt and baking powder.
Saute onion in butter in a large Dutch oven until tender. Add remaining ingredients, stirring well. Cover and simmer 1 1/2 hours or until vegetables and barley are tender. Yields about 2 quarts.
Put cucumber, watercress and onion in Cuisinart (food processor). Chop finely with steel blade. Add salt, pepper and buttermilk. Chill thoroughly. Easy and delicious. Garnish with chives or parsley. Serve with French bread, toast or crackers.
Boil water; add tea bags and remove after steeping. Add rest of ingredients. Let set overnight. Leave cloves and cinnamon sticks in mixture. Serve warm. Never boil.
Chill milk and whip. Prepare Jell-O with water and juice. Mix it all together; pour into dish and chill.
Melt jelly. Add chili sauce. Stir in sausage; simmer 5 minutes. Serve warm as an appetizer.
Cream butter, sugar and eggs in mixer or by hand. Add dry ingredients and mix well. Stir in crushed bananas and nuts. Pour into greased loaf pans. Bake in moderate oven for 40 to 50 minutes.
Sprinkle chicken with salt and pepper. Place in frying pan with butter over medium heat. Cook for 20 minutes, turning halfway through. Remove to a plate. Add chicken broth to pan juices to make 1 cup chicken broth. Stir together light cream and flour; add to broth. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in Dijon mustard. Spoon some sauce over chicken; pass remainder.
In a 3-quart saucepan, cook bacon until crisp; remove to a paper towel to drain. Saute onion in drippings until tender. Add broth, water, potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add salt and pepper; mix well. Add corn and 3/4 cup milk. Combine flour and remaining milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes. Garnish with bacon, cheese, and parsley if desired.
Melt butter; mix rest of ingredients with butter. Line cookie sheet with foil. Pour mixture onto cookie sheet; press firmly down. Let cool. Cut into squares.
Serve on a bed of lettuce leaves. Garnish with sliced tomatoes or cherry tomatoes.
Clean and dry grapes. Combine sour cream, sugar, vanilla and cream cheese for a creamy mixture. Pour over grapes in a bowl. Chill in refrigerator. Sprinkle with chopped pecans before serving.
Put all three ingredients in crock-pot. Cook until meat is done, 3 to 5 hours. Makes its own gravy.
Reserve chicken broth. Place in saucepan chopped chicken breasts, can of cream of chicken soup and chopped peppers. Heat thoroughly. Heat corn tortillas in chicken broth just until semi-soft. Place spoonful of chicken mixture on corn tortilla, then top with onion and cheese. Roll and place in casserole dish. Top with enchilada sauce and additional cheese. Heat at 350° until cheese has melted and enchiladas are hot and bubbly.
Microwave on High 2 minutes. Stir and microwave 2 more minutes. Stir until a ball forms. Knead when cool. Place in airtight container.
Brown onion in oil. Add hamburger and fry until done. Cook noodles in salted water for 10 minutes. Drain. Add soups and hamburger to the cooked noodles. Put into 2 casserole dishes and top with cheese. Bake 30 minutes at 350°.
Combine first 6 ingredients in saucepan. Bring to a boil, stirring to dissolve sugar. Combine vegetables and stir in vinegar mixture. Cover and place in refrigerator for 4 to 6 hours, stirring occasionally.
Drain the oil from the tuna into a casserole or a deep-sided pan that will go on top of the stove. Add the garlic; place over medium heat and fry gently. When it starts to sizzle, add tuna and break it up with a fork. Let cook just for a minute to warm the tuna through.
Cook rice. Prepare sauce; coat bottom of pan with sauce. Place a layer of rice in pan. Put more sauce on top. Thin slice hard-boiled eggs, shred ham and dice Mozzarella; place these ingredients on top of rice, leaving a little Mozzarella on side for later use. Place another layer of rice, Mozzarella and sauce; sprinkle grated cheese. Add a little water for a little moisture on top. Bake at 300° just enough for Mozzarella to melt and for rice mixture to warm up.
Cook carrots 15 minutes. Add pepper and cook 3 more minutes. Drain off water. Drain pineapple and keep juice. Add water to make 1/3 cup liquid. Combine pineapple juice, vinegar, soy sauce, salt, sugar and cornstarch. Add carrots and peppers. Mix together and warm.
Put turkey in crock-pot, thick side down, and pour other ingredients on top. Cook 12 hours, alternating between high and low temps.
Cream butter; add sugar and mix. Add vanilla, flour and nuts. Shape into balls. Bake at 325° on ungreased cookie sheet for 15 minutes. Remove from pan after cooling. Roll in confectioners sugar. Yields about 2 dozen.
Drain liquid from salmon and save. Remove bones from salmon. Prepare instant potatoes for 8 servings using reserved salmon liquid as part of the water. Combine salmon and potato. Place 1 pie crust in pie pan. Pour salmon mixture in and cover with second crust. Bake 25 minutes in 425° oven.
Mix cream cheese and Cool Whip. Cream. Add dates, pineapple, nuts and vanilla. Mix and refrigerate at least 1 hour before serving.
Mix sugar and cream cheese until well blended. Add Cool Whip. Layer 2 sliced bananas in each pie shell and 1/2 of the blueberry pie filling, saving enough mixture for the second shell. Chill and serve.
In 2 quart saucepan, melt butter; saute onion. Stir in flour, salt and dill. Gradually stir in milk. Cook until thickened. Remove from heat. Stir in parsley. Put carrots and potatoes in baking dish. Pour sauce over and bake at 350° until done.
Set oven at 350° then grease and flour a loaf pan, 9 x 5 x 3-inch. Sift together the first 6 ingredients. Cream shortening, adding sugar gradually. Continue to beat until light and fluffy. Add egg and beat well, stirring in applesauce. Add sifted dry ingredients, stirring only enough to blend. Pour into pan and bake 50 to 60 minutes or until cake springs back when touched. Cool in pan 5 minutes, then remove from pan and cool on a rack. Frost with Butter Frosting.
Boil together sugar, cornstarch and water until thickened. Add peach jello (dry) and let cool. Add fresh peaches and pour into cooked pie crust. Top with Cool Whip and garnish with peach slices. Refrigerate.
Bring broccoli and water to a boil in medium saucepan; separate broccoli with fork. Stir in Velveeta cheese. Reduce to low. Cover and simmer for 5 minutes. Stir in rice; cover, remove from heat and let stand for approximately 5 minutes. Stir before serving.
Combine egg white, grapefruit juice concentrate and hot sauce in a small bowl, stirring well. Set aside. Crush crackers to make 1/3 cup crumbs. Combine crumbs, cheese and sesame seed in a small bowl, stirring well. Dip fillets in egg white mixture; dredge in crumb mixture. Arrange fillets in an 8-inch square baking dish that has been coated with cooking spray. Drizzle margarine evenly over fillets. Bake at 400° for 30 to 40 minutes or until fish flakes easily when tested with a fork.
Combine everything in a blender or food processor with steel blade until very smooth. Transfer to a bowl. Cover tightly and refrigerate until cold. Serve with fresh fruit (pears, oranges, apples, etc.).
Heat oven to 350° and bake the potatoes until fork-tender. Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended.
Cream the butter, sugar and cocoa. Add eggs and vanilla; beat well. Add flour, coconut and pecans; beat 1 minute. Bake in a 9 x 13-inch pan for 35 to 40 minutes at 350°. Spread marshmallow cream over cake while cake is still hot. Let cake cool before icing.
Sprinkle salt, pepper and sauce over roast. Mix soups and mushrooms together. In large baking pan, bake at 350° for 1 1/2 to 2 hours, depending on tenderness.
Wash peas and place in a large saucepan. Add water, chicken broth, ham shanks, carrots, onion, celery and butter to peas. Bring to a boil. Reduce heat. Cover and simmer 1 1/2 hours. Stir in milk. Add salt and pepper to taste. Garnish with croutons and parsley.
Cut a pie pumpkin in half; clean out seeds. Place in a crock-pot for 2 to 3 hours on high or place flat side down on a cookie sheet or round side down and cover top with foil. Bake in oven at 350° for 1 to 1 1/2 hours or until soft or put one half at a time in a plastic bag in the microwave; cook at least 6 minutes or until soft.
Prepare cake mix as directed on box. Spoon 1/4 cup batter into each cone. Sit cones on baking sheet. Bake at 350° for 25 minutes. Cool on wire rack.
Mix these ingredients together	well and stir into the first mixture, stirring constantly. Cook until thick and pour into baked pie crust.
Slice carrots. Cook until tender. Drain and pour liquid over carrots. Let set overnight. Can keep 5 weeks.
Boil chicken (reserve 1/4 cup broth). Remove from bone and tear into bite size pieces.
Make favorite biscuit dough and roll out on board. Cut margarine into pats and place over dough. Sprinkle on sugar and desired spice. Fold dough over, or roll in jelly roll fashion. Seal edges. Put into pan and add enough milk to cover (may need more than required amount). Cook until done, approximately 30 minutes. Add more milk during cooking if needed. Should be saucy and thick like cobbler.
In large mixing bowl, beat eggs with electric mixer until light. Stir together the flour, baking powder and salt. Add 6 eggs and mix well. Fold in cheese, cottage cheese, chilies and bacon. Turn into greased 9 x 9 x 2-inch baking dish. Bake at 350° for 40 minutes or until golden brown on top and knife inserted in middle comes out clean. Remove from oven and let stand 10 minutes. Cut in small squares and serve hot.
Mix salt with shredded cabbage. Mix with hot bacon drippings. Cook on low heat until tender. Stir to keep from burning. Good served with steam fried potatoes.
Have someone else clean and skin legs. Place in plastic bag in salt water and put in freezer. Legs won't move in the pan once they've been frozen. Dip legs in flour, egg mixture and then in flour again (like chicken). Fry until browned.
Cook cauliflower 12 to 15 minutes. Drain. Place in ungreased shallow baking dish. Sprinkle with salt. Combine mayonnaise and mustard - spread over cauliflower. Top with cheese. Bake until cheese is melted, about 10 minutes.
Prepare both according to directions. Increase milk in macaroni and cheese to 3/4 cup. Mix in casserole dish. Bake 20 minutes at 300°. Serve. Good, quick and easy!
Cream together margarine and sugar. Add eggs, one at a time, beating well after each. Sift dry ingredients together; add to creamed mixture. Add chocolate syrup; mix well. Pour into greased and floured sheet pan; bake at 325° for 45 minutes.
In a small bowl, combine sour cream, lemon juice, vinegar, salt and chives. Pour the dressing over cucumbers and gently mix to coat. Cover the bowl and chill 2 hours to overnight.
Preheat oven to 350°. Spray 8-inch square baking pan with vegetable cooking spray, or use a nonstick pan.
Brown hamburger; drain and add taco seasoning. Add to other salad ingredients. Add chips and Catalina just prior to serving; toss thoroughly. Full recipe makes a very large quantity.
Remove crust from bread. Spread butter or margarine on bread. Place in casserole dish. Brown sausage and drain, then spoon over bread. Mix eggs well; add half and half, salt and pepper. Pour this mixture over bread and sausage. Top with grated Cheddar cheese. Cover and refrigerate overnight. Set out about 15 minutes before baking. Bake at 350° for 45 minutes or until set.
Fry ground beef. Combine mushroom soup, milk, beef, onion, Tater Tots and Cheddar cheese in a casserole dish. Sprinkle with Parmesan cheese. Bake one hour at 350°.
Boil potato until tender. Line bottom of a 1 1/2-quart greased casserole dish with potato. Dab with butter. Layer the zucchini on top of the potatoes and sprinkle with Parmesan cheese and half of the herbs. Layer the onions and tomatoes and sprinkle with remaining herbs and more Parmesan cheese. Add salt and pepper. Broil in oven for about 10 minutes or until vegetables are heated and cheese is melted.
Melt caramels and 1/3 cup evaporated milk together. Combine cake mix, butter, milk and nuts. Press half of mixture in a 9 x 13-inch greased and floured pan. Bake at 350° for 6 minutes. Sprinkle on chocolate chips and pour on caramel and milk mixture. Sprinkle remainder of cake mixture on top. Bake 15 to 18 minutes. Cool and refrigerate 30 minutes before slicing.
Butter bread slices and put half in bottom of buttered casserole. Top each slice with ham and grated cheese. Top with other slices of buttered bread, buttered side up. Beat eggs, salt and milk. Pour this mixture over cheese and bread. Refrigerate overnight. Bake at 275° for 45 minutes.
Fry bacon crisp and set aside. Add potatoes and onion to bacon grease and cook until onion is tan. Add 1 cup of water and simmer until potatoes are done. Add next 4 ingredients. Bring to a boil. Add green chilies. Season to taste. Crumble bacon on top.
Combine soy sauce, sugar, broth, vegetable oil, ginger and garlic in medium bowl. Cut chicken into strips about 3 x 1/2-inch. Add to marinade and toss to combine. Cover with plastic wrap and refrigerate several hours or overnight.
Put into casserole dish. Sprinkle shredded cheese and bacon bits on top. Bake at 375° until cheese melts.
Dissolve jello in 1/2 cup boiling water. Mix jello, cucumbers, onion juice and salt. Chill in mold.
Combine dry ingredients; add milk, egg and oil. Mix just until dry ingredients are moist. Stir in cheese, chilies and corn. Pour into a greased 8 or 9-inch pan and bake at 425° for 20 to 25 minutes.
Mix sugar and cornstarch in saucepan; stir in water. Stir constantly over medium heat until it boils. When it comes to a boil, boil for 1 minute. Remove from heat; stir in remaining ingredients. Serve warm or cool. Great on warm gingerbread!
Combine sugar, flour and salt. Cut in butter until mixture resembles cornmeal. Remove 1 cup of mixture and combine with cinnamon and pecans; set aside. To remaining crumb mixture add milk and baking powder. Spread into greased 13 x 9-inch pan. Sprinkle crumb topping over batter. Bake at 350° for 30 minutes or until done. Cut into squares; garnish with whipped topping and a pecan.
Add eggs to milk. Combine the other ingredients. Pour in a greased baking dish. Bake at 325° for 1 hour and 15 minutes.
Brown sausage. Drain off fat. Add picante sauce and stir. Add eggs, one at a time, and scramble. Cook until all eggs are scrambled. Spoon into tortilla shell and roll. Wrap each shell in foil. Bake for 30 minutes at 350°. May add crumbled bacon or ham or Cheddar cheese or may eliminate eggs or sausage.
Brown ground beef with fennel, garlic powder and allspice. Drain. Add cheese, soup, oregano, tomatoes and pepper to ground beef. Stir in cooked noodles. Bake at 350° for 30 minutes or until heated through. Makes 10 servings.
Brown beef and onion in a large skillet. Drain off grease. Add salt, garlic and Prego. Cook until bubbly. Get large broiler pan or two 8 x 13-inch cake pans. Take uncooked noodles out of the box. Divide in 2 separate piles. Wet the first set of noodles, then the cottage cheese and 1/3 more sauce and another layer of wet noodles. Put Mozzarella cheese and sauce on top as final layer. Cover tightly with foil and bake at 325° for 1 hour. Let cool 15 minutes and serve.
Melt butter in a cookie sheet in 450° oven. Combine dry ingredients in a bowl. Add milk and blend with a fork. Batter will be stiff. Turn onto well-floured cloth and knead a few times. Roll or pat dough to about 1/2-inch thick and cut into strips with a flour dipped table knife. Dip in melted butter, coating both sides. Bake at 450° for 15 to 20 minutes. Serves 5 or 6.
Drain all vegetables. Mix sugar with vinegar. Pour over the vegetables and mix well. Let set for about 1 hour before serving.
Saute onion and celery in oleo until tender. Add soup and cheese. Cook rice and broccoli. Drain and add to first mixture. Place in baking dish; cover and bake in microwave 8 minutes.
Mix in order listed by hand. Place in 9 x 13-inch pan. Bake in preheated 350° oven for 35 to 40 minutes.
Put pie filling in a 9 x 13-inch baking dish, then spread dry cake mix over the pie filling. Spread the pecans evenly over the cake mix. Melt margarine and pour over top. Bake about 30 minutes at 350°.
Sift flour and baking powder; mix butter, shortening, sugar, eggs and butter. Add flour mixture with milk. Add milk flavoring. Bake at 325° to 350° until done.
Drain potatoes. Mix sugar, butter and vanilla into potatoes. Take a ball of sweet potatoes. Put a marshmallow in middle. Roll in coconut and bake at 350° until brown.
Put ham bone in large pot with water and bring to a boil. Add all but the flour, paprika and oil. Simmer mixture until vegetables are done. Bring mixture to a boil. Add paste made from flour, paprika and oil to boiling soup. Reduce heat to simmer until done. Serve with cornbread or warm bread.