HumbleIntelligence/food-ner-1-Million huggingface dataset:
While hot, cut baked potatoes in half. Scoop out insides; whip potatoes. Add butter. Gradually beat in milk. Stir in onion, salt and pepper. Spoon back in shells. Sprinkle with grated cheese. Bake in moderate oven at 375° for 15 to 25 minutes or until cheese melts. Sprinkle with paprika and serve. If you substitute onion salt, use 2 teaspoons for 3 large potatoes.
Cream the butter. Add brown sugar; cream and beat until smooth, adding the milk slowly. Mix in as many nuts or as much coconut, or both, as desired. Allow the cake to cool just a few minutes in the pan, then spread with the topping. Bake an additional 5 minutes at 350°.
Mix all ingredients together and bake at 325° for 25 minutes or until lightly browned. Pour into mini cups.
Beat egg whites with salt until soft peaks form. Gradually add sugar, beating until stiff peaks form. Stir in peanut butter. Drop from teaspoon 1 inch apart on greased cookie sheet. Bake in a 325° oven for 18 minutes or until lightly browned. Cool slightly before removing from pan to cooling rack. Makes about 2 dozen cookies.
Mix together cake mix (remove 1 cup and set aside), melted butter and 1 egg. Press in bottom of a 9 x 13-inch pan. Blend together pumpkin, brown sugar, 3 eggs, white sugar and cinnamon. Pour on top of crust.
*Experiment. Combine 2 or more choices. Be creative. Try something new (add 1/4 cup peanut butter, etc.).
Boil the chicken; drain and cut up. Cook the spaghetti according to the package directions. Combine all of the ingredients and put in a 12 x 8 x 2-inch baking dish that has been coated with cooking spray. Bake at 325° for 30 minutes. Serves 8.
Spread peanut butter on one slice of bread followed by jam. Top with other slice of bread!
Combine all ingredients except macaroni. Bring to boil, then reduce heat and simmer approximately 1 hour or until vegetables are tender. Add macaroni and cook approximately 15 minutes longer or until macaroni is cooked.
Mix all together, then add shredded Mozzarella cheese and 1 bag of sliced pepperoni and on top sprinkle oregano over the top. Pour into pan and bake 50 minutes at 350°.
Blend in blender, soy milk, garlic and salt until smooth. Pour in oil very slowly while blending. Blend until becomes creamy. Pour into bowl, add the 1/4 cup lemon juice and fold in gradually until thickened.
Beat sugar and eggs well. Add oil and beat. Sift flour, cinnamon and soda and add to mixture. Add salt, then beat. Add pumpkin and beat. Bake at 350° for 35 minutes in three 9-inch layer pans.
Put lemon pepper on chicken. Butter baking dish. Pour rice mixture in bottom. Lay chicken breasts on top. Pour mushroom soup and 1 can water (mix) over chicken. Bake at 350°. After baking 15 minutes, stir up rice and chicken. If it gets too dry, add a little water. Bake about 1 hour.
Preheat oven to 350°. In small saucepan melt 1 cup butter; stir in 1/4 cup cocoa, then water. Bring to a boil; remove from heat. In large bowl, combine dry ingredients. Add cocoa mixture; beat well. Stir in 1/3 cup Eagle Brand milk, eggs and vanilla. Pour into greased 15 x 10-inch jelly roll pan. Bake 15 minutes or until cake springs back when lightly touched.
Chill shortening. Cut into dry ingredients. Add milk. Knead a few times. Roll 3/4-inch thick. Bake at 425° for 12 minutes (ungreased sheet).
Grease and flour 13 x 9-inch pan. Mix all ingredients together and put in pan. Bake at 325° for 45 minutes. Frost while warm.
Heat oven to 400°. Cook and stir ground beef until brown; drain. Mix in 1 can tomato sauce and oregano; simmer, uncovered, 10 minutes. Stir baking mix, egg and milk into a soft dough.
Mix and allow to cool in fridge for a while. Use with a platter of sliced fruit.
Make a nice rich pastry dough. Cut in 5 or 6-inch squares. Place some cooked apples in and fold over. Moisten edges to make them stick together. Fry in deep fat at about 370° until done. They will be puffed and brown when done. Drain on paper towels to get rid of grease.
Cream shortening, sugar and egg. Add sour milk and vanilla. Add dry ingredients and stir. Fold in rhubarb and nuts. Cook at 350° in 9 x 13-inch pan for 40 minutes or in 10 1/2 x 15 1/2-inch pan for 25 to 30 minutes. Add topping immediately after cake is removed from oven.
Beat egg; add sugar and beat until light. Mix flour, baking powder and salt and add egg mixture. Fold in apples, nuts and vanilla. Pour in greased dish (square or small oblong dish). Bake at 325° for 30 minutes.
Salt and pepper pork chops. Brown in skillet in small amount of oil. Brown well. Remove pork chops from pan and add chopped onion, garlic and green bell pepper. Cook until slightly brown. Add consomme, water and rice. Place pork chops on top and bake, covered, for 1 hour at 350°.
Mix ham and cheese together in a bowl. Put mixture on a tray and form into a ball. Put in refrigerator until firm. Serve with crackers.
In a large heavy boiler brown ground chuck and drain well. Stir in taco and ranch dressing mixes and stir well. Add Rotel, hominy and beans and stir. Add diced tomatoes if you want them. Heat to a simmer and it is ready to serve but it is better if you simmer it for a few minutes; or you can put it in a slow cooker. This soup is very thick and very good.
Mix all the ingredients, except the salad dressing, lightly. Stir in diluted salad dressing. Chill before serving. Serves 10.
Stir together in a saucepan the sugar, butter and milk. Boil 6 minutes. Place the semi-sweet bits, sweet chocolate (broken up) and Marshmallow Creme in a large bowl. Pour the boiling syrup over the mixture of chocolate and marshmallows and beat and stir until chocolate is melted. Stir in nuts and pour into a 12 x 8 x 2-inch buttered pan. Let stand a few hours. Cut into squares. Makes 5 1/2 pounds.
Combine milk, sugar, shortening and salt. Cool mix. In large bowl, place the cup of starter; add cooled milk mixture. Stir in flour to make a pliable dough. Knead 1 to 2 minutes on floured board. Put in a greased bowl, cover and let rise until double. Punch down and shape into round ball. Let rise 10 minutes. Shape into loaf pan that has been greased. Makes 2 loaves. Let rise until double. Bake at 400° for 50 minutes. Remove from pan and cool on cake rack.
In a heavy saucepan or double boiler over low heat, melt chips with milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly onto waxed paper in an 8 x 9-inch square pan. Chill until firm. Turn fudge onto cutting board; peel paper off. Cut into squares. Makes about 2 pounds.
For breads (makes four loaves), add water to lard, salt and sugars; mix. Combine molasses and yeast-water and add to first mixture. Add rye flour and enough white flour to knead dough stiff, but slightly sticky. Put in bowl. Let raise in warm place until double in bulk. Knead on floured board and form into four loaves. Place in flour greased bread pans. Prick with fork. Let raise again and bake 50 minutes at 350°.
Beat eggs well. Add sugar; continue to beat. Add oil and margarine. Beat well until smooth and creamy. Cook raisins, reserving 3/4 cup water. Sift flour and seasonings together. Alternately add flour mixture and water. Blend well each time. Add raisins and oatmeal. Drop by teaspoons onto greased cookie sheet. Bake at 350° for 10 to 12 minutes or until lightly browned. Mmmmm good!
Dissolve jello in boiling water. Let stand until firm. Whip jello thoroughly. Add pineapple, sour cream and nuts. Whip all together; pour into mold. Set away to harden.
Using a small double boiler on a bowl in hot water, carefully melt the chocolate with the oil. Stir until smooth. Use firm, fresh strawberries. Be sure they are very dry. Put chocolate in a cup; dip the strawberries. Put on covered (wax paper) cookie sheet. Put in refrigerator to harden the chocolate.
Beat cream cheese until smooth. Gradually beat in sugar and vanilla. Fold in whipped topping, blending well. Spoon into crust. Top with a can of pie filling. Chill until set (at least 4 hours). This recipe is for the woman in a hurry!
For each half gallon of pickles, use 3 to 4 tablespoons of sweetener, 1/2 teaspoon alum, 1 teaspoon salt and 1 tablespoon pickle spices.
Cook carrots until tender; drain. Combine other ingredients. Pour over carrots and marinate overnight. Dip carrots out of sauce to serve.
Mix all together in same pan in which to bake. Use a fork and mix ingredients together. Do not use a mixer and do not beat. Bake 25 to 30 minutes in 350° oven.
Mix milk, sugar, vanilla, egg yolks, butter, flour and cocoa (sifted together). Cook on low heat until thickened, stirring constantly. Pour into baked pie shells. Cover with meringue and bake at 325° for 15 minutes. Makes two 9-inch pies.
In heavy covered 3-4 qt. saucepan cook blueberries, sugar, spices, water and lemon juice for 3 minutes over medium heat. Set aside. In a medium bowl, combine flour, baking powder, sugar and salt. Stir in 1/2 c. milk. Dough should slide from spoon. Add more milk if necessary. Drop by Tbsp. (not touching) over blueberries. Simmer 15-20 minutes. To serve, spoon dumplings into bowls. Top with blueberries. Serve plain or with whipped cream.
Mix first 3 ingredients together in pan. Sprinkle with salt. Allow to stand for 1 hour. Heat all other ingredients to a boil. Pack squash mixture in clean jars. Pour hot mixture over squash and seal jars. Process in hot water bath for 15 minutes. Dill weed may be added for variety.
Brown pork in skillet; drain off fat. Stir in water, onion, bread crumbs, salt, sage, pepper and nutmeg. Simmer, covered until onion is tender for about 20 minutes, stirring often.
Cut up first four ingredients in small pieces. Cut onions into small pieces. Put oleo and oil in skillet. Start cooking. Cut up potatoes into small pieces and cook. When done, pour off water, add to the skillet with the cooked vegetables until done. Hot pepper can be added to taste.
Boil fryers until tender, then remove bones. Mix all ingredients, except dressing and margarine, together and place in 13 x 9-inch casserole dish. Mix dressing and margarine together with pepper, if desired, in frying pan and spread on top of casserole.
Preheat oven to 400°. Bake in loaf pan at 400° until done. Combine with 2 to 3 slices white loaf bread. Season with celery, salt and onion. Add broth; bake at 400° until done.
Heat oven to 400°. Cut loaf of bread in half lengthwise. Mix cheese, margarine and seasoning. Spread on bread. Place on cookie sheet. Bake 8 to 10 minutes or until lightly browned.
Cut meat into 12 chunks; roll each in 1/2 slice of bacon. Dredge meat lightly with flour. Melt in heavy skillet 2 tablespoons bacon or fat. Add meat and onions. Stir ingredients and permit to brown on all sides. Remove from pan, pour off all but 1 tablespoon of fat. Stir in 1 tablespoon flour. Add and stir until smooth, consomme and wine. Add veal and onions. Simmer ingredients closely covered 1 1/2 to 2 hours or until meat is tender. Season and serve with baked dish. Serves 4.
Add sugar to cranberry juice cocktail; stir until sugar is dissolved. Add pineapple juice and orange juice. Put in freezer to make mixture slushy, stirring occasionally while freezing. When ready to serve, put into punch bowl. Add the 7-Up or ginger ale. Serves 32 punch cups.
Cream margarine and brown sugar. Add eggs and vanilla. Sift dry ingredients together and add to creamed mixture. Mix well. Add chips. Spread in a 15 x 11-inch pan, greased. Bake at 350° for 25 to 30 minutes.
Peel eggs and put into a quart jar with tight fitting lid. Put vinegar and other ingredients into saucepan. Bring to a boil and reduce heat; simmer for 10 minutes. Strain and discard spices. Pour hot liquid over eggs and put lid on tightly. Refrigerate for 2 days for best flavor.
Cut round steak into 4 pieces. Place on waxed paper or board. Pound flour into it. If you do not have a mallet, use edge of a saucer. Cut meat into 1/2-inch strips. Melt shortening in heavy skillet. Brown meat. Add soup and all other ingredients except sour cream. Simmer slowly until meat is tender, adding more soup, if necessary. Cook about 1 hour. Just before serving, stir in sour cream. Heat but do not boil. Serves 6. Serve over noodles or rice.
Place flour, sugar, shortening and 1/3 cup milk in mixer and blend. Add eggs and vanilla. Add 1/3 cup milk last. Bake at 375° for about 25 minutes. Yield: 12 cupcakes.
First Layer: Combine flour and pecans. Melt margarine and pour over flour-pecan mixture. Pat in bottom of pan. Bake at 325° for 30 minutes or until brown.
Combine ingredients and cook until thickened. Slice strawberries and put in bottom of baked crust. Pour cooled mixture over top with Cool Whip and chill.
In a heavy saucepan over low heat, melt chips with condensed milk. Remove from heat.	Stir in remaining ingredients and spread	evenly in an 8 or 9-inch square pan which has been greased with butter or sprayed with Pam.	Chill 2 hours or until firm. Cut	into squares.	Store in loosely covered container at room temperature.
Simmer tomatoes; add other ingredients one at a time. After adding cilantro, bring to a boil for 1 minute. Put in a blender and chop to your preference. May keep in fridge or put in freezer.
Combine all ingredients in a small bowl. In a large skillet, brown 1 pound ground beef. Drain. Add 2/3 cup water, the spices and seasonings. Mix thoroughly. Bring to a boil. Reduce heat to low and cook 7 to 10 minutes, stirring occasionally. Fix tacos with desired toppings.
Heat oven to 450°. Beat cream cheese and sugar with mixer in a large bowl until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 cups small chocolate chips. Pour into crust. Bake 10 minutes. Reduce temperature to 250°. Bake for 30 minutes. Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled. Place 1/3 cup chocolate chips and whipping cream in microwave-safe bowl. Heat on High 20 to 30 seconds. Cool slightly. Spread over top of cheese pie. Refrigerate 15 minutes. Yield: 10 servings.
Mix sugar, cornstarch, and water in saucepan. Using whisk, mix well and add egg yolks. Cook until mixture boils 2 minutes, stirring constantly. Blend in margarine, juice, and rind, if desired. Let cool. Pour into baked pie shell. Top with meringue or cool whip.
Brown the hamburger, onion and green pepper lightly in a large skillet and drain. Put in crock-pot. Add the remaining ingredients. Stir. Set on low. Cook 8 hours or overnight or set on high and cook 3 hours. Stir occasionally. Serve with crackers, salad and cheese wedges.
Spread rice on bottom of a 13 x 9 x 2-inch baking dish. Pour soups over rice. Place chicken breasts on top. Salt and pepper chicken. Brush chicken with butter. Cover with foil and bake 1 hour at 350°.
Beat egg in bowl or container. Add 1/2 cup oil; beat again. Add remaining ingredients; mix well. Brush liberally on chicken while barbecuing.
Boil hen or fryer until tender. Remove from broth and cool. Debone and set aside. Save the broth!
Spread rolls in bottom of an ungreased 13 x 9-inch pan. Mix all remaining ingredients together and pour into pan. Bake at 350° for 45 minutes. After removing from oven, sprinkle cinnamon over cake.
Bring broth boil. Mix flour, soda, salt, shortening and buttermilk. Roll out thin on a floured board. Cut in squares or strips. Cook by layers in boiling broth, then add milk and cooked, deboned chicken pieces. I use a 5 or 6 pound hen.
In a large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt. In a small mixing bowl, stir together eggs, milk, margarine or butter and brown sugar. Add to flour mixture. Stir until blended. Pour batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly. Do not open during baking. Use a fork to remove baked waffle. Top with fruit and yogurt. Makes 12 (4-inch) square waffles, 6 servings.
Slice angel food cake crosswise twice. Remove top two layers. On top of the bottom layer, place softened ice cream (flavor of your choice). Then place another layer of cake and spread softened ice cream on top. Top with remaining layer of cake. Frost the cake with Cool Whip. Place ice cream cake in the freezer until ready to serve. For a special treat, use chocolate ice cream and frost cake with chocolate Cool Whip. Makes a great summer dessert!
Boil water and fix macaroni as written on box. Drain. Combine vegetables, tuna, cream of mushroom soup and cheese sauce from macaroni in a large saucepan. Simmer for 5 minutes. Add macaroni and cook on stove top until well heated. Season and serve.
Melt chocolate chips and butter together. Beat sifted powdered sugar and eggs. Combine all ingredients. Add nuts. Pour in an 8 x 8-inch buttered pan.
Prepare rice as directed. Cook broccoli as directed and drain. Mix together all ingredients. Place in greased casserole dish. Top with Parmesan cheese. Bake at 325° for 30 to 40 minutes.
Cook spaghetti according to package directions. Drain and rinse in cold water. Set aside.
Brown ground beef, onion and green pepper. Drain grease off. Add tomatoes and macaroni to ground beef mixture. Simmer. Makes 4 servings.
Fry ground beef; drain. Add minestrone soup and tomato paste; heat through. Fill hot dog rolls and put sharp shredded cheese on each one. Put in a 350° oven until cheese is melted.
Melt over low heat and stir until well mixed. Pour over cooked vegetables and serve. One recipe is enough for 2 or 3 meals of vegetables. Put in a sealed container and it will keep at least a week in the fridge for the next "unacceptable" plain vegetable.
Cream Crisco and sugar. Add beaten eggs, flour, baking powder, salt and vanilla. Grease and flour 9 x 13-inch baking pan. Bake at 350° for 30 to 35 minutes. You may use any pie filling.
Mix all ingredients and chill. Shape and bake at 350° for 15 minutes. When done, roll each in powdered sugar and let cool.
Measure a cup of lentils; put in a pot of water. Bring to a boil; add celery, garlic and carrot. Let it cook about 2 hours. Boil macaroni. When macaroni is cooked al dente (not mushy), combine it with the lentil mixture. Add grated Romano cheese and enjoy.
Combine all ingredients in a 2-quart mixing bowl; chill. Serves 8.
Mix and roll into small balls and bake in 300° oven. They bake more evenly on glass dishes.
Preheat oven to 350°. Cook spinach by package instructions. Drain and press to remove water. Place back into pan and add light cream cheese. Stir over low heat until melted. Beat spinach mixture together with eggs, egg whites, milk, nutmeg, salt and pepper. Lightly spray a 9 x 9-inch baking pan with cooking spray. Spoon 1/2 of spinach mixture into pan. Then top with 3/4 of the cracker crumbs. Place remainder of spinach mixture on top of crumbs, then top with cheese and remaining crumbs. Bake for 30 minutes, until puffed and golden brown.
Mix well in bowl beef, onion, bran, bread crumbs, salt, sauce and pepper. Stir in tomato juice, egg and herbs. Cook in 350° oven for 45 minutes.
Put all ingredients in iron frying pan (9-inch). Cook until sugar crystallizes on nuts. Reduce heat and stir constantly with a heavy spoon as sugar melts on nuts. Turn on a large greased platter; separate in small clusters or individual nuts as soon as cool enough to handle. Yields 1 pound.
Heat oven to 375°. Mix yeast and warm water. Add sugar, salt, shortening and warm milk. Stir well. Add eggs and stir. Add flour 1 cup at a time. Place in greased bowl and cover with towel and let rise in warm place 30 minutes. Roll out about 1/2 to 1 inch thick. Spread soft oleo on dough, thick. Sprinkle with mixture of 3/4 cup sugar and 2 teaspoons cinnamon. Roll from long side like jelly roll. Slice and place on cookie sheet and let rise (covered) for 30 minutes. Bake for 15 to 20 minutes. Ice with a thin powdered sugar icing.
Dissolve lemon and lime jello in just 1 cup boiling water for both and least set. Beat after jello sets awhile. Then fold in rest of ingredients.
Mix and bake at 350° for 1 to 1 1/2 hours.
Saute onion and celery in butter for 5 to 10 minutes. Mix with Progresso bread crumbs and corn bread and chopped eggs in a large bowl. Add broth and seasonings and mix, then add raw eggs. Mix well. Bake covered in a greased baking pan in a 350° oven for 30 to 45 minutes. Remove foil last few minutes to brown lightly. Gravy is made from leftover broth.
Cover bottom of 9 x 13-inch pan with chopped pecans and coconut mixed together. Prepare cake mix as directed. Pour over nuts and coconut. Mix cream cheese, sugar and melted butter. Pour over cake batter. Bake at 350° for 45 minutes and cut in squares.
Process all ingredients in a food processor. Can be made ahead and refrigerated, but best served at room temperature. If too thick, add a little more oil.
Mix all together and drop by spoonfuls into hot, broiling broth of chicken or beef or your choice. Turn on low to medium heat to continue boiling. Cover and cook for 20 minutes. Do not peek! These never fail.
Cut 12 circles from bread slices with large doughnut cutter; set aside. Fit the scraps of bread in bottom of 9 x 13-inch baking dish. Place cheese in a layer over bread. Add a layer of broccoli, then ham. Arrange bread circles on top. Combine remaining ingredients. Pour over bread. Cover and refrigerate at least 6 hours or overnight. Bake uncovered at 325° for 55 minutes. For a pretty finish, sprinkle with shredded cheese 5 minutes before end of baking time. Let stand 10 minutes before cutting.
Soak yeast in lukewarm water. Place butter, sugar and salt in large mixing bowl. Add boiling water to ingredients in bowl. When butter melts, add cold water, eggs and yeast mixture. Stir in flour. Put into well-greased bowl, cover and store in refrigerator. Make up rolls as needed, shaping and allowing them to double in bulk. Bake in preheated oven at 425° for 15 to 20 minutes.
Dissolve jello in hot water. Add juice and sherbet. Stir until dissolved. Add sliced bananas and drained oranges. Set and serve!
Melt butter in pan. Add flour and mix. Add milk slowly. Bring to a boil, stir constantly and add corn and sugar. Season to taste. Add eggs. Mix thoroughly. Put in greased casserole and bake at 350° for 1 hour.
Mix all ingredients except buttermilk in food processor or mixer. Add buttermilk, forming dough. Roll dough on floured area, not too thin. Cut with biscuit cutter. Bake at 400° for 13 to 15 minutes. Biscuits can be frozen. Put on tray overnight or until hard. Place in plastic bag and freeze. Use as needed. Bake frozen biscuits at 400° for 15 to 18 minutes.
Pick over and wash beans. Soak overnight in cold water (enough to cover). Drain beans; combine with 6 cups water in pan. Bring to a boil and simmer 45 minutes until beans are firm tender. Drain beans, reserving water. Cut up pork. Combine all ingredients in a 2-quart bowl. Pour enough bean water to cover. Bake covered in slow oven (275°) for 3 hours. Uncover; bake 2 hours more. Stir beans occasionally and add water as needed. Serves 6.
Boil unpeeled potatoes (whole) until soft. Boil eggs until hard-boiled. Put in refrigerator until cool. Peel potatoes and dice. Add diced green pepper, tomato, chopped onions and chopped egg. Add oil, vinegar and salt. Serve immediately.
Combine all ingredients in a screw-top jar; shake well. Refrigerate to store. Makes 3 1/2 cups.
Cream butter and sugar and add egg yolks, two at a time. Fold in flour and stiffly beaten egg whites and cream. Beat slowly and bake at 300° to 350° until brown. Makes one pound cake.
In some oil, steam until fork-tender the bell pepper and onion and remaining ingredients. Cover and let simmer, not soupy.
Mix the ingredients together in a mixing bowl. Refrigerate for 30 minutes. Take from refrigerator and mix in Part 2 with Part 1 ingredients.
In a 10-inch skillet over medium-high heat, cook beef, onion, garlic and chili powder until beef is browned and onion is tender, stirring to separate meat. Spoon off fat. Stir in beans, soup, chilies and water. Heat to boiling. Reduce heat to low. Simmer 10 minutes, stirring occasionally. Makes 4 servings.
Dissolve the bouillon cube. Mix all ingredients together. Add a little plain gelatin to jello to be sure it congeals. Let chill before serving.
This recipe will be by "your" taste. Put cut up chicken in casserole. Mix barbecue sauce, catsup (rinse barbecue bottle with Coke). Put all together with brown sugar. Pour over chicken and bake for one hour at 375°. Fix with boiled rice.