HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel potatoes and cook in water until tender. Drain. Mash potatoes with potato masher. Add desired amount of butter, cheese, sour cream and bacon bits. Add salt and pepper to taste. Pour mixture into casserole dish. Top with cheese and bake in oven at 350° until cheese melts.
Bring sugar, cocoa, margarine and milk to a boil and boil for 1 minute only. Remove from heat and add salt, vanilla and oatmeal. Drop by spoon onto wax paper to cool. Shape with fork.
Heat oil in skillet, add beef and salt. Stir and brown for about 5 minutes. Add onion, celery, beans, mushrooms, carrots and water chestnuts. Stir and cook on high heat for 2 to 3 minutes.
Mix all ingredients. Arrange bread slices on baking sheet. Spread olive mixture over each. Broil 3 to 4 minutes until toasted and bubbly.
Saute first four ingredients until almost done. Cook next 3 ingredients for 15 minutes. Mix all ingredients in 2-quart casserole. Add mushrooms, including liquid (if too dry, add 1/2 cup water). Bake (covered) at 350° for 1/2 hour (in a glass casserole, bake at 325°).
Toast pecans and almonds on baking sheet in 350° oven for 10 to 15 minutes until lightly browned. Combine popcorn and nuts in lightly oiled bowl. Toss to distribute evenly. Combine sugar, syrup and water in saucepan and bring mixture to boil over high heat, washing down any sugar and crystals clinging to sides of pan with pastry brush dipped into cold water. Add butter and continue cooking until candy thermometer registers 300°. Pour hot syrup over popcorn and nut mixture. Quickly toss to coat mixture with caramel and spread it in a thin layer of two lightly oiled baking sheets. Cool completely before breaking into bite-size pieces. Store in airtight containers until ready to use. Makes 3 pounds.
Cook chicken until tender. Tear off bone in pieces. In a pan, place a thin layer of the dressing mix. Melt the margarine in the broth where you cooked the chicken. Mix 1 can of broth with 2 cans soup. Place a layer of chicken on top of crumbs. Pour half of the soup mix on top of crumbs. Repeat the layers ending with sprinkling of bread crumbs on top. Bake at 325° for 50 to 60 minutes.
Boil the eggs. Run them under cold water and peel. Separate the whites from the yolks. Discard all but one yolk. Chop the eggs and combine them with ingredients. Serves 2 people.
Heat oven to 375°. In large skillet, cook onions and peppers in butter or oil until tender. Stir in salt, pepper, oregano and fresh garlic. In large bowl, combine eggs, ham, cheese, onions and peppers.
Mix all together in greased dish. Sprinkle with bread crumbs. Bake 30 minutes at 350°.
Mix Jell-O with 4 cups water. Make a light syrup of sugar, 4 cups water, apple juice and pineapple juice. Mix lemonade with water it calls for (about one gallon). Just before serving, add extract and ginger ale. This can be frozen and served as slush. Serves 45.
Cut broccoli stems into 1-inch pieces. Cut tops into florets. Bring large pot of salted water to a boil. Add broccoli stems and cook 6 minutes. Add broccoli florets and cook until stems and florets are very tender, about 6 more minutes. Drain well. Reserve 10 florets. Put rest of broccoli in processor. Add butter and puree about 5 minutes. Blend in cheese and salt and pepper to taste. To serve, reheat and garnish with reserved florets.
Mix flour, salt and egg together. Add enough water to make dough. Roll out on floured surface. Slice into squares. Drop in boiling broth and let boil for 20 minutes.
Dust chicken with 2 teaspoons butter and flour. Cook in oil and garlic for 3 minutes on each side. Melt butter in another pan. Add mushrooms, shrimp, tomatoes and asparagus. Add wine and chicken.
Heat oven to 350°. Grate cheese and place on tortillas. Top with tomato. Heat 10 minutes or until crisp (light brown edges). Goes well with taco sauce on top.
Cook and stir beef, garlic and onion until brown. Drain. Add pepper, chili sauce, brown sugar, vinegar, mustard and tomato sauce. Bring to a boil. Reduce heat. Simmer for 10 minutes, stirring occasionally. Serve on warmed buns with potato chips, carrot and celery sticks. Makes enough for 6 buns.
Place the water in a large soup pot. Add peas, limas, barley, onion, bay leaf and celery. Seed and cook 1 1/2 hours. Add the remaining ingredients and cook an additional 45 minutes to 60 minutes. Serves 4. Cooking time is 2 1/2 hours.
Heat oven to 350 degrees. Grease and flour loaf pan. Mix baking mix, sugar, sour cream, oil, cinnamon, vanilla and eggs; beat 50 strokes. Stir in nuts and strawberries. Pour into pan. Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool 5 minutes; remove from pan. Cool completely on wire rack. Spread Sour Cream Glaze over top of loaf; garnish as desired.
Cream sugar and shortening. Add eggs and beat, then add pumpkin, then rolled oats and dry ingredients, vanilla, bits and nuts. Grease cookie sheets. Drop by teaspoonful. Bake at 375° for 13 to 14 minutes.
Combine cream cheese and Marshmallow Creme, mixing until well blended. Serve with sliced apples, fresh pineapple, orange sections, pears, bananas, strawberries or kiwi. Yields 2 cups.
Cream the butter. Add sugar, flour, vanilla and eggs. Beat until creamy. Stir in chips and pecans. Pour into pie shell. Bake at 350° for 1 hour. Do not overbake.
Cover with Saran Wrap in refrigerator to cool. Roll out batter; sprinkle sugar on top. Bake at 350° for 10 to 12 minutes.
Cut up vegetables as for any stew. Put in oven for 4 hours at 300°. Cover tightly with foil.
Mix all ingredients. Makes 12 muffins (use all batter and divide in cups; I use paper liners). Bake 18 minutes.
Combine ingredients, except vanilla. Cook in double boiler. Beat while cooking (7 minutes), then add vanilla.
Sift dry ingredients. Add shortening, milk and yeast. Knead enough to hold together. Store in refrigerator overnight. Bake at 450° for 10 to 12 minutes.
Mix pineapple filling, cream cheese, powdered sugar and Cool Whip; ice the angel food cake. You can also use crushed pineapple and 3 tablespoons corn starch; cook until thick. Let cool, then mix with other ingredients.
Combine mustard and jelly in a crock-pot on low. When melted, place sausage in and heat through.
Melt just enough margarine to cover bottom of frypan. Shred squash on coarse side of grater. Saute onion in margarine until soft. Add squash and saute over medium heat, stirring constantly (1 to 3 minutes). Squash will be crispy. Season with salt and pepper. Serve as vegetable side dish.
Mix all dressing ingredients together. Deep fat fry wonton skins and rice sticks. Mix salad ingredients except fried wontons, rice sticks and dressing. Add these just before serving.
Bring to boil the vinegar and sugar. Place salt, turmeric and mustard seed in a pint jar. Add sliced pepper rings. Pour vinegar mixture over pepper rings and seal jars. Turn upside down for 15 to 20 minutes.
Beat eggs and milk together. Stir in flour and baking powder. Put 1/2 tablespoon butter in a 9-inch frypan or crepe pan. Add 2 tablespoons of mixture and spread quickly around the pan. Cook until dry on the top and remove. Spread with butter, sugar and cinnamon and roll up. Also good with honey or syrup or whatever you like. Half recipe for smaller batch!
In a large skillet, heat oil. Cook spinach and garlic 5 minutes, stirring. Dissolve bouillon in water. Add to spinach along with basil and Feta. Stir until blended. Toss with linguini and grated cheese.
Cook chicken and let cool. Cut into bite sizes. Place in 13 x 9-inch pan. Add peas and carrots after drained. Dice 4 potatoes over top. Add onion flakes, salt and pepper to taste, garlic salt and tarragon flakes. Mix cream of chicken soup, 1 can water and broth from chicken. Place pie crust on top. Put 1 stick margarine on top. Bake at 375° for 1 hour.
Spray a 13 x 9 x 2-inch pan with no-stick spray. Melt marshmallows over low heat. Stir until smooth. Remove from heat. Add Molly McButter; mix well. Quickly add cereal and raisins. Stir until well coated. Press evenly into prepared pan. Cool; cut into bars. Yields 16 bars. Calories: 100. Fat: 0.
Cook chicken in 1/4 cup of the dressing in medium skillet on medium heat 8 minutes or until cooked through. Toss greens, strawberries, almonds and chicken in large salad bowl. Drizzle with remaining 3/4 cup dressing. Toss. Makes 4 servings.
Bake the cake mix according to instructions on box in a 9 x 13-inch baking pan. While the cake is still hot, poke full of holes with a fork. Spread the crushed pineapple, juice and all, on top of cake. Whip the milk, pudding and cream cheese with mixer. Spread this in cooled cake; sprinkle nuts on topping.
Cut tomatoes in large cubes. Dice pepper and onion in bowl. Mix vinegar, water, sugar, salt and pepper together. Pour over vegetables. Serves about 6.
Separate dough into 4 rectangles. Place side by side on ungreased baking sheet with long edges overlapping slightly to form 13 x 7-inch rectangle. Press perforations and edges to seal. Spread beans in 2-inch wide strip down center of dough length. Top with 1/2 cup cheese and 1/4 cup salsa. Make cuts from filling to dough edge 1 1/2 inches apart on each side of rectangle. Fold strips of dough at angles over filling, alternating from side to side. Seal.
In small bowl, mix flour and sugar. Add rest of ingredients; mix well. Chill. Roll or pat dough onto bottom and sides of 9-inch springform pan. Bake at 400° for 8 minutes. In a large bowl, beat cheese until soft. Mix sugar, flour and salt; blend into cheese. Add rinds. Add eggs and yolks, one at a time, beating well after each. Blend in cream. Pour into prepared crust. Bake at 475° for 15 minutes. Reduce heat to 225°; bake 1 hour longer or until toothpick comes out clean. Turn oven off. Leave in oven about 15 minutes. Remove to cake rack. Cool away from drafts. When cool, remove side of pan. Place on serving plate. Decorate with whipped cream or strawberry glaze or pineapple glaze.
Mix all ingredients together with electric mixer. Batter will be somewhat thick. Pour into greased and floured tube or Bundt pan or mini or standard cupcake papers in muffin tins. Bake at 350° for approximately 1 hour or until top springs back from touch.
Mix sugar, shortening and molasses. Mix in salt and egg. Dissolve soda in water. Sift dry ingredients and add with water. Set aside for 20 minutes. Shape dough into small balls. Flatten balls and press with fork dipped in water. Sprinkle with sugar. Bake at 350° for 10 minutes; makes 3 dozen.
Butter 4 large cookie sheets. Butter your 5 or 6-quart saucepan. Mix all ingredients except nuts. Heat on medium or a little above medium. With candy thermometer in pan, cook until it reaches 275°, stirring constantly. Stir in nuts. Continue cooking until it reaches 295°. No more! Remove from heat and instantly stir in baking soda until mixture foams up. Quickly pour on buttered cookie sheets as thin as possible without spreading with spoon. Pour out only.
Slice fresh Italian bread. Brush on olive oil and garlic. Toast lightly under broiler. Pull from oven. Sprinkle diced tomatoes, capers and fresh herbs on top of each piece of toasted bread. Grate fresh Parmesan cheese and place bread back under broiler until cheese melts. Add salt and pepper to taste.
Preheat oven to 350°. Butter a 9 x 10-inch baking dish or large casserole with cover. In covered skillet, heat oil over low heat and sweat onions until soft. Stir in garlic and re-cover for 1 minute or until garlic starts to soften. Add peppers, celery and zucchini. Continue to cook over low heat for 10 minutes.
In a mixing bowl, cream margarine and sugar. Beat in eggs, bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Pour into a greased 15 x 10-inch baking pan. Bake at 350° for 25 minutes or until bars test done. Cool.
Thaw potatoes for 3 hours if frozen. Combine all ingredients, fold and mix.
Mix all ingredients together. Make small balls. Bake at 350° for 30 minutes, turning one time with spoon halfway through baking time. Drain on paper towels. Place in sauce.
Mix and roll into round rolls. Chill. Slice. Bake for 20 minutes at 350°.
Mix flour, sugar and baking powder and make a well. Add remaining ingredients to well (add nuts and raisins last) and mix well. Shape into 2 loaves. Bake at 350° for 35 to 40 minutes.
Prepare bread crumbs and place in large mixing bowl. Saute onion and celery in butter. Pour over bread cubes. Add seasonings and toss. Moisten bread cubes with broth and place lightly into slow cooker. (Spray a little Pam in the cooker.) Cover and set on high for 1 hour. Turn setting to low and cook for an additional 1/2 hour. Serves 6.
Wash cucumbers well and place whole cucumbers in crock, combine salt and water, pour over cucumbers, let soak for 14 days. Remove from salt water, rinse well in water. Slice thin, put back in clean crock and cover with alum dissolved in 1 gal. of water. Let stand overnight, remove from alum water, do not rinse. Place sliced cucumbers back in crock, cover with 1 gal. vinegar and let soak for 6 hours. Remove from vinegar and pour vinegar down the drain. Place a layer of cucumbers, a layer of sugar in a big glass jar or a crock until all are layered. Place bag of spice in middle of layers. Let stand in jar for 4 to 5 days. Throw spice out. Place rest in jars. Yield: 10 to 12 quarts.
Preheat oven to 425°. Combine first 6 ingredients in a pie plate or shallow dish and stir well. Dip shrimp in egg white and dredge in stuffing mixture. Place shrimp on a large baking sheet coated with cooking spray. Lightly coat shrimp with cooking spray. Bake at 425° for 15 minutes or until golden. Divide shrimp evenly between 2 plates. Makes 2 servings.
Bake cake mix as directed on box. Mix jello and boiling water. Add strawberry drink. Punch holes in cake. Pour jello and strawberry drink mixture over cake. Mix pudding as directed on box. Combine pudding with Cool Whip. Spread over cake. Refrigerate.
Cook broccoli slightly in salted water. Drain well and add cheese. Heat until cheese melts. Serve hot with chips.
Moisten with 1 cup tear drops and you will have a beautiful never fail "fruits cake" that will serve many people!
Boil linguine until tender. Rinse in cool water. Put vegetables in a bowl. Add oil. Mix. Stir in linguine. Refrigerate until ready to serve.
Boil chicken pieces with onion and poultry seasoning in 1 to 2 quarts of water. Salt and pepper to taste. Cook until chicken is tender. Remove from water to cool. While chicken is cooking, combine egg, salt and cream. Add enough flour to make stiff dough. Roll very thin on floured surface, let stand 20 minutes. Roll up and slice 1/8-inch thick. (You can also use a pasta maker if you have one.) Spread out and dry 1 to 2 hours. Drop into boiling chicken stock and cook 10 minutes. Debone chicken, flake chicken and add to noodles. Thicken stock slightly with flour and water and serve. Makes 6 to 8 servings.
Combine all ingredients in a small bowl; stir well. Store in large spice shaker. To serve, melt 1/4 cup butter in a small saucepan over low heat. Stir in 1 tablespoon popcorn spice. Pour over popped corn; stir well.
Pour water in crock-pot. Coat turkey breast with lemon pepper and place in crock-pot. Turn on high and leave all day or overnight.
Dissolve Jell-O with 4 to 5 cups boiling water. Add remaining ingredients, except ginger ale and sherbet, which will be added when ready to serve.
Blend together pudding mix and milk; then put sour cream in. Blend well, add Cool Whip; mix all well. Put some of mixture in bottom of dish; then layer cookies, bananas and cream mixture. Repeat the layers until all of cream mixture is used up. Top with more Cool Whip.
Put tortillas in a skillet. Heat. Add cheese and onions. Melt. Put tortilla on top and flip over. Cut into 4's. Serve with Pace picante sauce. Good.
Layer lettuce, tomatoes, mushrooms, peas, cheese and onions in 2 quart bowl, then spread Miracle Whip over onions, sealing to edge of bowl. Cover and refrigerate overnight. Makes 8 servings. Before serving, fry and crumble bacon over salad.
Combine all ingredients. Roll into balls and place on wax paper. Refrigerate for 1/2 to 1 hour. Roll balls in food coloring and sugar.
Dissolve gelatin in boiling water. Add cold water and mix well. Stir in marshmallows, bananas, pineapple and nuts. Chill until firm.
Boil, then mash potatoes. Add butter and whip. Add salt, pepper and parsley to the beaten eggs. Add egg to potatoes and whip. Fold in Prosciutto, Mozzarella and Parmesan. Butter a 3-quart casserole with 1 tablespoon butter and then sprinkle with plain bread crumbs. Turn the potato mixture into the casserole dish. Sprinkle with bread crumbs and a light sprinkle of paprika and dot with butter. Bake at 350° for 1/2 hour until golden on top.
Cream the butter and sugar together. Add whole eggs one at a time. Combine all ingredients. Cook 1 hour at 350°.
Cook 1 pound of hot sausage; drain. Spray 9 x 13-inch pan with Pam; line pan with English muffins (halve muffins, then butter). Sprinkle sausage over muffins. Combine eggs and milk. Pour over muffins and sausage. Sprinkle Mozzarella cheese and Cheddar cheese. Cover with foil for overnight; refrigerate. Next morning, bake at 350° for 20 minutes, covered, then 10 minutes, uncovered.
Brown the first 4 ingredients; drain off fat. Mix together the remaining ingredients. Add meat mixture; mix and put in a 9 x 13-inch pan. Bake, covered, in a 350° oven for 1 1/2 hours.
Select melons with thick rinds. Peel off all green portion. Dice. Soak in mild salt water overnight (1/2 cup salt to 1 gallon water). Drain. Cook in clear water about 30 minutes until tender. Drain. For 4 pounds rind, make a syrup of 9 cups sugar, 8 cups water, 4 lemons, 4 sticks cinnamon and 4 teaspoon cloves (spices in cheesecloth). Boil syrup, lemon and spices 5 minutes before adding rind. Cook until rinds are transparent. Can add food coloring (red, green, yellow, etc.) Remove spice bag. Seal.
Use skinless chicken breasts. Bake until tender. Salt and pepper to taste. Heat soup with 1/4 can of water. Add Cheez Whiz. Stir until heated and blended well. Pour over cooked chicken. Return to oven, uncovered, for 30 minutes.
Melt 2 tablespoons of butter over low heat. Stir in flour slowly to make smooth paste and heat gently. Remove from heat. Add Dijon mustard and salt; slowly add milk. Place over medium heat. Cook, stirring constantly, until mixture is thick. Set aside to cool. (Will be firm.)
Stir together the dry milk, sugar, cornstarch and cocoa until well mixed. Store in a tightly covered container at room temperature.
Combine first 5 ingredients, mixing well. Cool to lukewarm. Dissolve yeast in warm water in large bowl. Let stand 5 minutes. Add oats mixture, eggs and 3 cups flour, mix well. Stir in enough of remaining flour to form soft dough. Knead 5 minutes, divide into 2 loaves in 2 well-greased 10-inch pie plates. Cover, let rise about 1 hour. Sprinkle oats on top after gently brushing with butter. Bake at 350° for 45 minutes.
Place spices and sugar in basket of percolator. Pour juices into pot. Percolate 5 minutes.
Drain pineapple, reserving 1/2 c juice; set pineapple aside. In small bowl or cup, combine reserved juice, the soy sauce, vinegar, and cornstarch, stirring until cornstarch is dissolved; set aside.
Melt 1 stick margarine; mix with graham cracker crumbs. Pat mixture in bottom of 9 x 13-inch pan. Mix eggs, remaining stick of butter, confectioners sugar and vanilla with electric mixer until smooth and creamy. Spread mixture on top of crumbs. Slice bananas and arrange on top of mixture. Spread drained pineapple over banana slices. Spread whipped cream over that and top with maraschino cherries. Refrigerate for several hours before serving.
Season pork roast with garlic salt. Mix soy sauce, honey and ketchup. Pour over pork roast. Bake, uncovered, at 350° for 25 minutes per pound, basting periodically with sauce.
Mix cake mix, oil (or applesauce), eggs, pudding and juice. Add sugar, cinnamon and seed. Place in greased tube pan or Bundt pan. Bake 1 hour at 350°.
Cream butter, margarine and sugars. Add eggs and blend. Add peanut butter and vanilla; mix well. Add dry ingredients and stir until well blended. If too soft to handle, chill dough until firm. Roll into balls the size of large walnuts. Place 2-inches apart on ungreased baking sheet. Flatten with fork. Bake at 350° until set, but not hard. Cool and store in covered box. Yields 6 dozen.
When potatoes are mashed, add cream cheese in small pieces and butter. Beat until completely mixed in. Add sour cream, eggs, milk, onion, salt and pepper. Beat until fluffy. Pour mixture into greased 9-inch casserole (round) and refrigerate overnight. Bake at 350° for 45 minutes or until lightly brown. Prepare a day ahead for best flavor. A great dish for company or a holiday dinner!
Heat olive oil in skillet. Add spinach, onion, salt, oregano and meat. Mix well. Cook until meat is no longer pink. Set aside to cool slightly. Add bread crumbs, egg and 2 tbsp. tomato paste. Mix well. Stuff manicotti with mixture. Put in a greased baking dish, side by side. Spread butter over stuffed manicotti. Spread tomato paste over manicotti. Sprinkle with grated cheese. Pour tomato sauce over. Sprinkle mozzarella cheese on top. Bake, covered, at 425° for 15 minutes or until mozzarella cheese melts.
Boil all ingredients together for 1 minute; then add broken, quartered soda crackers and boil 1 more minute. Pour in unbaked pie crust and bake as regular apple pie.
Parboil and fry salt pork in heavy skillet. Put in large pot with beans, peas, corn and water. Bring to boil; lower heat to medium and boil 3 hours, adding more water as needed. Mix corn meal and salt with enough water to make it soupy. Add to pot and bring to boil. Lower heat and simmer 20 minutes longer. Yield: 8 servings.
Melt oleo and mix with flour. Press into 9 x 13-inch casserole dish. Press pecans into crust and bake until light tan at 300°. Cool.
Cut carrots into slices and cook until tender. Cut onions and green peppers into thin slices. Heat other ingredients. Combine cooked carrots, onions and green peppers; pour heated mixture over and refrigerate 24 hours. Serve cold.
Drain squash in large bowl, mash. Combine milk, bread crumbs and bacon drippings. Add to squash. Add eggs, cheese, onion, and baking powder. Pour into rectangular baking dish. Soak cracker crumbs in melted oleo. Sprinkle on top of souffle. Bake at 350° for 30 minutes. Yield: 10-12 servings.
Mix cucumbers, salt and onions and let stand 2 hours. Make a syrup of the sugar and vinegar by boiling this mixture only until sugar is dissolved. Remove from stove. When cool, set aside in refrigerator. Drain the cucumbers and onions. Squeeze all the water out. Pack in plastic containers. Pour the cold mixture over the pickles. Cover tightly with lid and freeze. Can be eaten in 2 or 3 weeks. Do not fill containers too full.
Beat cream cheese, sugar and mayonnaise together until real fluffy. Add cranberry sauce, drained pineapple and pecans. Mix well. Fold in Cool Whip. Pour into large mold or in individual muffin tins or in a deep dish. Freeze until firm.
In large bowl, combine cabbage, pimientos, green pepper and onion. Toss and set aside. Combine remaining ingredients in medium saucepan. Bring to boil. Reduce heat, simmer uncovered 20 to 25 minutes. Pour over cabbage mixture. Cover and refrigerate 4 hours or overnight. Makes 8 to 12 servings.
Heat oven to 425°. Spray muffin pan with nonstick cooking spray. Melt butter. Combine butter with biscuit mix and sour cream. Pour batter into muffin pans. Bake at 425° for 10 to 15 minutes. Immediately remove from pan. Makes 12 muffins.
Mix cake according to directions. Mix fresh and frozen thawed strawberries and let sit in fridge for 2 hours. Bake cake in 3 layers. Put berries and whipped cream on each layer and then cover with whipped cream.
Season ground meat with salt. Brown in a 10-quart kettle. Add onions and green peppers and cook until tender, but not brown. Add remaining ingredients. Cover and simmer for 2 hours, stirring occasionally. Add water as needed for consistency. Makes about 25 cups. This is good for everyone and easy on their stomachs. Excellent on hot dogs.