HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice potatoes in lengthwise. Scoop out center. Leaving 1/8 inch shell. Mash potatoes; add apple juice, margarine, brown sugar, and ginger. Beat until fluffy. Top with coco mallow topping. Bake at 350°F 20 -25 minutes.
Cut chicken into bite size pieces. In large skillet or wok over high heat in 2 tablespoon oil, 3/4 teaspoon salt and 1/4 teaspoon paprika, stir-fry chicken until tender. Remove chicken; set aside.
Wash the apples. Slice the apples. Sprinkle cinnamon and sugar on the apples. Enjoy!
Dissolve soda in buttermilk. Cream sugar and butter. Add mashed bananas, eggs, buttermilk and sifted dry ingredients. Add nuts. Bake in greased loaf pan at 350° for 1 hour or until loaf tests done. Yield: 1 loaf.
Spray a large skillet with Pam. In the skillet cook ham, celery and onion until vegetables are tender. Stir in potatoes, fresh green beans (if using them), water, thyme and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or until potatoes are tender and most of the liquid is absorbed. If using frozen green beans, add to ham and potato mixture the last 7 minutes or cooking.
Layer broccoli and chicken in greased casserole. Mix soup, mayonnaise and lemon juice. Pour over chicken and broccoli. Sprinkle Cheddar cheese over top with toasted bread crumbs. Dot with butter. Bake at 350° for 25 minutes. (I use a family size package of broccoli and more chicken, dark and white. I also use American cheese over the top for a nice flavor.)
In large heavy skillet, heat the butter until melted. Add the onion and green pepper. Cook until onion is straw colored, about 5 minutes. Stir in beef, salt, pepper, Worcestershire sauce and mustard. Cook until meat loses color. Add tomato soup, cabbage and caraway seed. Simmer until cabbage is tender. Can be doubled.
Put 2 tablespoons shortening and juice of 1 orange in 1 measuring cup and add enough boiling water to make 3/4 cup liquid. Save until last. In mixing bowl, put sifted flour, salt, baking powder, soda and sugar. Then add nuts and cranberries. Add grated orange rind, 1 well beaten egg and liquid mixture. Mix well. Bake at 325° for 1 hour. Keeps well in foil for holiday gifts.
Preheat oven to 350°. Melt butter in saucepan. Dip chicken in butter, then dredge through bread mixture.
Butter 2 cookie sheets, 15 1/2 x 12-inches. Mix baking soda, 1 teaspoon water and vanilla; reserve. Mix sugar, 1 cup water and corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240° on candy thermometer.
Cook and drain macaroni; rinse in cold water. Drain. In a medium size bowl, mix the macaroni, mayonnaise, dill, cucumber, salt, pepper and green onions; mix well. Add tomatoes last; fold in easily. Sprinkle with a little dill. Cover; chill well. Makes approximately 6 cups.
In a skillet, brown hamburger and onion. Fry bacon and drain well. Mix can of soup and 3/4 can of water.
Melt butter and peanut butter together on stove. Pour into bowl and add sugar and cracker crumbs. Mix well. Pour out into greased pan. Pat out and roll until smooth. Pour melted chocolate over top and spread out smooth. Cut while warm. Cool until chocolate hardens. Makes a lot.
1st Layer: Make green Jell-O with 1 cup boiling water and 1/2 cup cold water. Put in pan; set 1 hour.
Drain tuna. Cook the peas for a few minutes in the microwave. Mix tuna, peas, celery and onions. Mix mayonnaise, lemon juice, garlic salt and soy sauce. Add to tuna and other ingredients. Just before serving, add almonds and Chinese noodles.
Mix until crumbly. Add nuts and put in a 13 x 9 x 2-inch pan. Bake for 15 minutes. Cool.
Mix all ingredients, except bread cubes, and pour into a 1 1/2 quart casserole. Sprinkle bread cubes on top and bake covered at 375° for 45 to 50 minutes.
Beat eggs. Add sugar, milk, salt and vanilla. Thoroughly mix in coconut. Bake at 350° for about 30 to 35 minutes.
Mix sour cream and taco seasoning in a small bowl. Press refried beans into a pizza pan with sides around the pan. Spread sour cream mixture over the top of beans. Sprinkle with cheese. If you like black olives, you can slice and garnish the top of dip. Refrigerate and serve with corn chips.
In a bowl, combine flour, cinnamon, nutmeg and cloves. Add sugar. Cut in butter until mixture resembles coarse meal. Dissolve baking soda in	boiling water.	Add syrup and egg; blend well.
Mix first 5 ingredients and bring to boil. Cook until mixture hardens in cold water. Pour over popcorn. It then can be made into balls or leave loose to serve in a bowl.
In a blender, combine all ingredients and blend until smooth. Pour into glasses and garnish with strawberries and/or mint sprigs, if desired.
Mix all ingredients. Microwave 8 to 10 minutes. Serve with taco chips.
Cube and cook 4 to 6 potatoes, depending on size. Salt to taste. Save the water. Brown diced bacon. Dice onion and saute after removing the bacon from the skillet. When tender, add the onions and bacon to the potatoes and water. Add 2 to 3 tablespoons flour to bacon grease and brown. Add some potato water and simmer until thickened. Add to potatoes and simmer.
Mix all ingredients together and blend well. Bake at 350° until done. Makes 3 layers.
Combine dry milk, flour and seasonings in heavy saucepan. Stir in water and condensed chicken broth until smooth. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, for 1 minute.
Slice peaches and soak in 1/2 cup of Amaretto overnight. Next day mix all ingredients together and freeze in ice cream freezer.
Clean chicken. Place in shallow baking pan. Sprinkle spices evenly over chicken (each piece should be lightly coated). Bake in oven at 350° for 1 hour.
Saute onion and garlic in small amount of vegetable oil for 5 minutes. Add the tomato puree, water, oregano, cumin, sugar, salt and cayenne pepper. Simmer 10 minutes. Spread a thin layer in the bottom of a 9 x 13-inch pan. Combine 1 1/2 cups of the Jack cheese with the Ricotta cheese and the green chilies. Wrap 4 tortillas at a time in paper towels and microwave on High for 30 seconds or until softened and pliable. Fill the tortillas while warm with the cheese filling and roll. Place seam side down in the baking dish. (The tortillas can also be wrapped in foil and warmed in a 350° oven for 10 to 15 minutes. Remove a few at a time for rolling.) Spoon remaining sauce over the enchiladas; sprinkle with remaining Jack cheese and the olives. Cover loosely with foil and bake at 400° for 15 minutes; uncover and bake 10 minutes longer. Serve with a bowl of lime wedges on the side.
Heat oven to 425°. Grease a 9 x 13-inch baking dish. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on a floured cloth covered board. Knead 5 times. Roll dough into a 14 x 10-inch rectangle. Place dough in dish so edges are 1/2-inch up sides. Mix remaining ingredients. Pour evenly over dough. Bake until edges are golden and knife inserted in center comes out clean, about 25 minutes. Makes 6 to 8 servings.
Peel and boil yams 15 to 20 minutes. Test with knife. Cool yams. In skillet, put butter, sugar and all juices. Melt or cook for 30 to 45 minutes to make thick sauce. Slice yams and dip in sauce. Dip pineapple in sauce. Put yams and pineapple in baking dish. Pour remainder sauce over and bake for 25 minutes covered. Bake 5 minutes uncovered.
Combine first five ingredients; toss with the chicken breasts and marinate for four hours. Preheat oven to 375°. Stack four sheets of phyllo pastry. Shake off excess liquid from one chicken breast and wrap it in the pastry. Repeat with second chicken breast. Place phyllo chicken in shallow pan. Spray lightly with vegetable spray (Pam). Bake for 30 minutes.
Combine all ingredients except last two in a 9 x 12-inch casserole dish. Bake at 350° for 45 minutes.
Soak beans in salted water overnight. Drain beans and rinse. Add water to beans in large pot (to make more than 1/2 full). Add onion, garlic, bouillon, bay leaves, tomato paste, tomatoes and kielbasa. Bring to a rolling boil, then lower heat and let simmer several hours until beans are soft.
Blend eggs, sugar and butter. Add rest of ingredients. Put in uncooked pie shell. Bake 30 to 40 minutes in preheated oven at 350°.
Cook first 3 ingredients in an iron skillet until thick and brown. The browner it is cooked, the more butterscotch taste it has. Then mix the next 3 ingredients together and add to first mixture, stirring constantly. Cook until thick and pour into pie crust.
Melt butter and saute onion, garlic and bell pepper, then add milk, flour, celery seed, mustard, salt and pepper. Layer carrots, grated cheese and white sauce. Top with bread crumbs and dot with butter. Bake at 350° for about 15 minutes.
Melt chocolate drop candy in double boiler or microwave. Add peanut butter and pecans, if desired. Pour into buttered dish.
Grease a 9 x 13-inch pan. Sprinkle coconut in pan. Mix cake mix according to directions on box. Pour into pan. Mix cream cheese and oleo in bowl and gradually add sugar to mixture. Spoon mixture over cake. Bake at 350° for 40 to 45 minutes. Cool thoroughly before serving. As cake cools, the top cracks and cream cheese mixture seeps through the cracks. Delicious.
Melt oleo. Add brown sugar and cook 2 minutes. Add milk. Bring to boil. Cool and add powdered sugar until thick enough to spread.
Spread rolls in bottom of pizza pan. Brown sausage and spread over dough. Sprinkle hash browns on top of sausage and then cheese on top of hash browns. Beat eggs, milk, salt and pepper together and pour over other ingredients. Bake about 30 minutes at 350°. (Can add more cheese on top.)
Brown and drain ground chuck. Mix ground chuck with all other ingredients. Mix well. Bake at 350° for 45 minutes. Top with additional cheese if desired.
Place pork chops in baking dish. Pour kraut over chops. Pour cream of mushroom soup over kraut. Pour French dressing over kraut. Bake at 375° until chops are done.
Combine sugar, vinegar, water and cloves (place cloves in a clean, white cloth, tied with a string; remove after cooking). Bring to boil and let simmer, covered, about 30 minutes.
Chop celery, onions and bell peppers; drain mushrooms (reserve liquid) and saute together in oil. When tender, add 1 gallon tomatoes with liquid and 1 gallon tomatoes (drained), tomato sauce and tomato paste. Use the water from the mushrooms to rinse out cans. Add cayenne peppers, bay leaves and sweet basil. Simmer gently for about 4 hours, stirring several times to prevent sticking. After sauce has thickened, add the garlic, turtle meat (this can be sauted first in a little oil, if desired), Worcestershire sauce and lemons. Bring temperature up to simmering, correct seasoning with salt and black pepper. Add salsa de jalapeno (use Tabasco if salsa is unavailable). Cook until meat is tender and falling apart and desired thickness is attained (8 to 10 hours). Add olives and cook a few minutes longer. Add sherry, if desired and serve over rice. Makes 4 gallons.
Flatten chicken breasts. Beat egg with 1 teaspoon water. Dip in egg and coat with bread crumbs. In skillet, cook chicken in hot oil until brown, 5 minutes. Remove from pan and drain. Add wine and lemon juice to skillet. Stir over medium heat until slightly reduced (1 minute), return chicken to pan, heat for approximately 1 minute. Serve with parsley.
Brown meat, salt and pepper. Mix in bowl all cheeses and sour cream. Boil noodles. Put in baking dish: layer of noodles, then all of cheese mixture. Sprinkle green onions over all, then meat mixture on top (tomato sauce has been simmering with meat while preparing other ingredients). Chill for 2 hours before baking. Bake 1 hour at 325°. Serves 12.
If using fresh bean sprouts, place them in a colander or large sieve. Pour boiling water over them. Drain and cool.
In a large bowl, combine yeast and warm water. In a small bowl, combine hot milk, shortening, 1/4 cup of the sugar and salt. Let cool to lukewarm. Add to yeast mixture. Add egg and 1 cup of the flour. Beat well. Gradually add remaining flour, mixing well. Cover and let rise in warm place 1 1/2 to 2 hours or until doubled in bulk. Punch down dough.
Mix first 6 ingredients together. Spoon into a large baking dish; sprinkle crushed cornflakes on top. Bake at 350° for 45 minutes.
Mix white cake by package instructions and cool completely. Cut each layer in half horizontally, making 4 layers. Make filling by combining sour cream, coconut and sugar. Mix well and pour filling between each layer. Frost cake completely with whipped topping. Reserve a little coconut to sprinkle on top for decoration. Place in a sealed container in refrigerator for several days before serving.
Brown meat and onions, drain off excess fat; add soup, tomatoes and beans. Mix together and layer with chips and cheese in casserole dish. Bake until cheese is melted.
Combine crumbs and margarine; press onto bottom of 9-inch spring-form pan. Bake at 350° for 10 minutes. In a 1 1/2-quart heavy saucepan, melt caramels with milk over low heat, stirring frequently until smooth. Pour over crust. Top with pecans.
Mix dry ingredients in a very large bowl. Add beaten eggs and buttermilk until blended. Store in a tightly covered container, in the refrigerator. Batter will keep for up to six weeks. Fill muffin tins 2/3 full. Bake in 400° oven for 15 to 20 minutes. Do not stir after refrigerated.
Preheat oven to 500°. Stick holes in roast and fill with Parmesan cheese and slivers of garlic. Rub outside of roast well with Parmesan cheese. Place in a broiler pan and put in oven. Turn oven temperature back to 350°. Roast 25 minutes per pound.
Combine all ingredients, including juices, in a large bowl. Mix well and pour into a large baking dish. Cover with foil. Bake at 350° for 1 hour. Makes 10 (8 ounce) servings.
Blend all ingredients on high speed until a smooth mixture. Pour over ice; garnish with pineapple wedge. Makes 2 servings.
Add water to reserved pineapple juice to make 3/4 cup. Combine with sugar and cornstarch in a saucepan. Cook, stirring well, over medium heat until mixture thickens and comes to a boil. Beat egg yolks, vanilla and salt with a wire whisk. Gradually stir in 1/4 of the hot mixture, then add to the remaining hot mixture, stirring constantly. Cook 1 minute. Remove from heat and stir in pineapple.
Mix all ingredients together. Put in a 8x8 greased baking pan. Bake at 425 degrees for about 15 to 20 minutes or until it is nicely browned on top and bubbly around the edges. Serves with crackers.
Brown sausage and onion; then combine all ingredients in crock-pot until melted.
Drain pineapple chunks, reserving the syrup. Blend 2 tablespoons pineapple syrup with 2 tablespoons cornstarch. Drain beets; mix beet juice with 1/2 cup of the pineapple syrup and cornstarch mixture. Heat juice, stirring constantly until thickened. Add vinegar, salt, pineapple chunks and the beets; heat through. Serves 4 to 6.
Mix melted butter and crumbs together. Cover bottom of 9 x 12-inch pan with 1/2 of the crumbs. Layer chicken on crumbs. Pour soup mixture on top, then sprinkle remaining crumb mixture on top. Bake at 350° for 1 hour.
Mix all dry ingredients, stirring by hand. Mix liquid ingredients by hand. Then	mix both together by hand. Grease heavy Bundt pan and flour also. Bake at 350° for 1 hour. You can also use a	greased and floured 9 x 13-inch pan. Cut and serve after somewhat cool with	ice cream, whipped cream or plain.
Line a cookie sheet with waxed paper. In a heavy saucepan, over low heat, melt butterscotch and chocolate chips until smooth. Stir in peanuts. Drop mixture by rounded teaspoonfuls onto prepared cookie sheet. Chill until set. Makes 48 pieces.
Melt butter and chocolate squares in pan. In a bowl, beat eggs well. Gradually add sugar. Add flour and powder. Now, add chocolate and butter mix. Mix well. Add vanilla and nuts. Spread in large greased pan (15 x 10 x 1-inch). Bake at 300° for 30 to 40 minutes.
Heat butter or margarine in skillet; saute onion and garlic until soft and lightly browned. Combine salt, curry powder, flour and chicken bouillon; stir into fat in pan and cook 2 to 3 minutes, stirring constantly. Stir in yogurt and shrimp; cook over low heat, stirring occasionally, until bubbly and heated through.
Melt butter in a 10 1/2-inch iron skillet. Combine brown sugar and cinnamon. Sprinkle over butter. Arrange pineapple over sugar mixture. Place a cherry in center of pineapple slices. Sprinkle with pecans. Prepare cake mix according to package directions. Pour batter over fruit and bake at 350° for 50 minutes or until tests done. Remove from oven and immediately invert onto serving plate.
Peel and dice carrot and potatoes. Put meat in center of foil. Put spices on meat. Put soup and bouillon on top. Put vegetables on last. Fold everything in foil. Put in oven at 350° for 60 to 90 minutes or until meat is done.
Mix together ingredients and spread in buttered 13 x 9 x 2-inch pan. Melt 2 cups chocolate chips with 2 tablespoons of shortening. Spread this on top of the first mix. Let cool and cut into squares.
Saute cleaned mushrooms in butter for 5 minutes. Sprinkle with dressing mix. Simmer, uncovered, for 1 1/2 hours. Do not boil. Serve hot with picks.
Boil zucchini for 5 minutes and drain. Mix sour cream, soup, carrots and onion. Fold in zucchini. Melt butter and add to dressing crumbs. Put 1/2 layer of dressing in bottom of pan. Add soup mix. Top with other half of dressing. Bake at 350° for 25 minutes.
Cook pie shell and let cool for 1 hour. Blend cheese and 1/2 cup milk. Then add rest of milk, vanilla and lemon. Layer banana mixture, then banana. Top with Cool Whip.
Brown meat, onion and garlic in margarine; drain. Add salt, pepper, chili powder, olives and tomato sauce.
Form rice into crust in bottom of large casserole. Saut onion and celery in butter. Combine this with broccoli, soup and Cheez Whiz. Pour over crust and sprinkle with cheese. (Sprinkle on a little paprika if desired.) Bake uncovered at 350° for 20 to 30 minutes until bubbly.
Mix all ingredients in a large punch bowl. Serve as soon as sherbet begins to melt.
Melt some shortening in a small frying pan. Slit flour tortillas in the center with a paring knife and about 5 times around the outside edge to keep from curling. Fry on each side until just golden brown. Brown the hamburger. Add beans, taco seasoning, tomato sauce and salt. Place a tortilla shell on a plate and cover with some meat mixture, sprinkle on the cheese and lettuce. Then pass the taco sauce. Keep the extra shells in a plastic bag to use until gone. Also, keep the leftover grease in a jar to use next time.
Peel and chop eggplant, place in boiler and cover with water. Cook until tender. Combine all ingredients, mash well, put in oiled casserole dish. Cover with sweet milk and cook approximately 1 hour at 350°. This dish freezes well.
Brown and drain ground beef; add tomato sauce, salsa, corn and taco seasoning and simmer. Mix eggs, cottage cheese and oregano. Grease a 9 x 13-inch pan and line bottom with 6 tortillas. Spoon 1/2 meat mixture on tortillas. Put all of cottage cheese followed by a layer of 1/3 of shredded cheese. Layer 6 tortillas, rest of meat mixture and rest of cheese. Bake at 350° until bubbly.
Mix vinegar, oil, sugar, salt, garlic salt and minced onions. Add noodles (cooked and rinsed in cold water). Add onion, cucumber, broccoli and cauliflower. Add parsley flakes, Bac*Os and tomatoes.
Add vegetables to broth along with canned broth or bouillon cubes and enough water to make at least 5 quarts of liquid. Boil until vegetables are tender. Return chicken to pot and add noodles and continue cooking until noodles are done.
Start your fire in smoker with charcoal; let burn 10 minutes and add red oak and hickory wood. Let burn until wood catches on fire. Place water pan in and add wine. Generously season brisket with the Cajun seasoning, black pepper and salt. Place grill in smoker and lay brisket on. Cover with the lid and let cook 2 hours. Add water as pan gets dry. Remove brisket and place on a large piece of heavy-duty foil; cover brisket with the onion and jalapeno slices. Wrap tightly. Return to smoker and let cook another 6 hours.
Cook yellow squash with sugar and salt until tender; drain. Place half of squash in casserole; top with half of egg slices, bacon, onion salt, pepper and white sauce. Repeat with remaining parts. Cover with crumbs.
Brown the hamburger with the onion and drain. Add the remaining ingredients. Simmer for 30 to 40 minutes.
You must use the exact ingredients for the dressing. No substitutions. Make dressing ahead of time and put in tightly sealed container. Chill.
In colander, mix zucchini and salt; let drain about 15 minutes, squeezing out excess liquid with back of spoon. Mix well drained zucchini, carrot, onion, parsley, egg, flour and pepper. Drop by tablespoons into 1/2-inch of	hot oil in skillet and fry until brown on both sides.	Drain on absorbent paper. Serve hot. Makes	about 12 or 14 servings. (Squash may be used instead of zucchini.)
Combine first 3 ingredients and saute slowly in a large skillet. Transfer cooked meat, garlic and onions to a large pot. Add remaining ingredients and simmer 15 to 20 minutes.
Roll meat in seasoned flour and brown in oil. Add garlic, red pepper, basil, pureed tomatoes and water. Cover and simmer 1 hour or until meat is tender. Add noodles, making sure sauce covers noodles. Cook about 20 minutes, adding water if necessary. Stir once or twice. Add 1 (10 ounce) box frozen peas; cook about 5 more minutes. Serves 6 to 8.
Put in a 350° oven. When hot, stir well. Bake 30 minutes.
Preheat oven to 375°. Grease a 9 x 13 x 2-inch pan. Combine cake mix, eggs, water, brown sugar and shortening in a large bowl. Stir until well blended. Mixture will be thick. Stir in chocolate chips. Spread in a greased pan. Bake at 375° for 24 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely in pan. Cut into bars.
Brown meat in a small amount of vegetable oil. Add onions to beef. Simmer 15 minutes. Add brown gravy mix to cold water; add to meat. Simmer 10 more minutes. Add mushrooms. Slowly add sour cream to meat mixture. Serve hot over cooked noodles. Makes 8 servings.
Dissolve yeast in lukewarm water; sprinkle top with pinch of sugar. Put milk, sugar, salt and butter in saucepan; heat until lukewarm. Add to yeast and flour; mix well. Cover and put in warm place 15 minutes or longer. Turn dough onto floured board and pat dough until 1/2-inch thick. Cut with 2-inch biscuit cutter; brush with melted butter and let rise. Bake 10 minutes in 450° hot oven.
Combine the first 3 ingredients in a large bowl; beat at low speed for 30 seconds. Increase to medium speed and beat 2 minutes. Pour batter into a 13 x 9-inch baking dish coated with vegetable cooking spray. Bake at 350° for 35 minutes or until cake springs back when touched lightly in center. Let cool on a wire rack.
Melt butterscotch morsels and wax in double boiler or in a bowl in microwave. Stir in the chow mein noodles (and nuts, if desired), making sure they are all coated. Drop by spoonfuls onto buttered cookie sheet. Cool for 1 hour. Store in moisture proof container until needed.
Whip milk and Cool Whip together. Fold in remaining ingredients and pour into 15 x 8 x 2-inch pan. Refrigerate. Keeps well for several days, if it hasn't already been eaten.
Heat oven to 375°. Grease square pan (8 x 8 x 2-inches). Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake for 30 minutes or until apples are tender and topping is brown.
Heat several cups of milk until very hot, but not boiling. Keep it hot while toasting bread very dark. On a plate, lay the bread and butter it. Pour on hot milk to nearly float, salt and pepper and eat, fast!
Mix ingredients together. Pour in unbaked pie shell. Bake at 350° for 1 hour and 10 minutes.
Mix sugar and flour; add eggs and remaining ingredients. Pour into 2 greased foil pans. Cook on 350° until brown on top. Makes own crust.
Measure flour, sugar, soda, baking powder, salt, cinnamon and ginger into mixing bowl. Mix well. Add remaining ingredients. Mix at low speed of mixer or by hand until blended. Drop by heaping teaspoonfuls two inches apart onto ungreased baking sheet. Bake at 350° for 10 to 12 minutes.