HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large pot, boil potatoes until tender on stove. Then in a large baking dish, cut potatoes into halves and arrange in baking dish. Put the ham, butter, salt, pepper and onions on top of potatoes. Bake at 350° for 20 minutes. Remove from oven and add grated cheese, sour cream and bacon bits. Serve hot. Serves 10 people.
In a large ovenproof skillet, cook ground beef and 1/2 cup onion until tender. Drain. Stir in chili seasoning, tomato sauce, tomato paste, chili beans and water. Simmer uncovered for 15 minutes. Meanwhile, combine 2 cups cheese and remaining 1 cup chopped onion. Divide cheese mixture in half. Arrange one half of the cheese mixture evenly on the tortillas. Roll up each tortilla and arrange, seam side down, on top of the chili mixture. Top with Picante sauce and remaining cheese mixture. Bake at 350 degrees for 20 - 25 minutes or until heated through.
Combine crumbs, milk, salt and pepper. Add beef and veal; mix well. Shape into 8 patties. Brown on both sides in a small amount of cooking oil. Remove from skillet. Peel eggplant. Cut into 8 thick slices. Brush lightly with oil; coat with flour. Brown eggplant slices in same skillet.
Cream sugar and butter. Add remaining ingredients. Bake at 325° for 1 hour or until done. Bake in tube pan. Will make 1 large cake and 2 small ones.
Blend softened cream cheese with sugar, eggs and lemon juice. Place vanilla wafer in bottom of each baking cup (use midget foil baking cups). Top with blended mixture and bake at 300° for 15 minutes. When cool, top each cake with 1 teaspoon cherry pie filling.
Steam the cauliflower until it is tender. Cut it in half. Press one half through a sieve & keep the other half warm.	In a saucepan melt the butter & cook the onion until it is transparent, but not brown. Carefully stir in the flour & cook until it bubbles, stirring constantly. Add the chicken stock, stirring constantly. Mix the scalded milk with the sieved cauliflower, & stir it into the stock. Season with salt, pepper & a dash of nutmeg. Let boil up until it thickens slightly, stirring to prevent lumps. Break the other half of cauliflower into small flowerets & add to the soup. Heat thoroughly & serve immediately with croutons. Serves 6 or 8.
Sprinkle chicken with garlic powder. Layer in a 9 x 13-inch dish: broccoli, chicken, cheese, thin coating of soup, onion rings and remainder of soup. Bake 1 hour uncovered at 350°.
Cream sugar and butter; then add eggs and Wesson oil. Sift dry ingredients together.	Add raisins and nuts to dry mixture, then add this dry mixture to the creamed ingredients. Mash bananas and fold with the mixture.	Cook for 7 minutes on 400° and then reduce heat to 350° and bake for 1 hour.
Peel potatoes. Boil with margarine until soft. Pour water off. Mash with blender and mix. Add milk; mix well. Add mayonnaise and salt. Mix well or until smooth and serve.
Mix hamburger, egg, salt, pepper and garlic. Add enough tomato sauce to moisten. Add rice and a little more tomato sauce. Place hamburger mixture in cabbage leaves and roll up. Secure with a toothpick. Continue until all hamburger is used. Place in ovenproof dish. Cover with remaining tomato sauce. Bake until done, 35 to 40 minutes.
Mix all ingredients together well. Bake in a greased pan at 325° for 45 to 50 minutes.
Cook spaghetti noodles; drain. Mix spaghetti, Parmesan cheese and egg; spread in bottom of cake pan or glass pan (large). Cook sausage and drain. Mix sausage, pepperoni, mushrooms, onion and green pepper. Spread over spaghetti. Top with Mozzarella cheese. Bake in a 350° oven for 30 to 45 minutes.
Combine cauliflower, broccoli, onion, mushrooms and black olives.
Rub turkey inside and outside with salt. Add all remaining ingredients. Put cover on roaster and cook at 500° for 1 hour. Turn oven off and leave overnight.
Cook mixed vegetables; drain. Add beans, celery, onion and green pepper. Cook and stir sugar, flour, vinegar, mustard and salt and pepper until thick and clear. Cool. Mix vegetables and sauce together. Refrigerate for 8 to 24 hours.
Brown ground beef, salt and pepper until crumbly; drain. Place in casserole dish. Layer next 3 ingredients over ground beef. Top with soup. Bake, covered, at 350° for 1 hour or until potatoes are tender.
Line bottom of pie shell with 1 cup cheese. Cover cheese with all broccoli, then cover with the other cup of cheese. Beat eggs, salt and milk together and pour over top. Bake at 375° for 30 minutes or until golden and firm.
Bring water to boil in a 5-quart pot. Add broccoli; let come to full boil. Add soups. Reduce heat; stir frequently. Cook until creamy over medium heat for 30 minutes.
Add to the crumb mixture and beat. Makes one 9-inch pie. Bake at 400° for 20 minutes and then 350° for 25 minutes.
Melt margarine. Add sugar. Add eggs. Add flour. Add vanilla, nuts and coconut. Pour into greased large pan (15 x 10-inch at least). Bake 25 to 30 minutes in 350° oven.
Combine everything except nuts. Stir in pecans and evenly coat. Pour onto a foil-lined, sprayed cookie sheet. Bake for 50 to 55 minutes at 275°. Stir occasionally. Put on waxed paper to cool. For extra coating, use same amount of pecans and double mixture.
Brown half of the ground chuck. Add onions, herbs, lemon juice, Worcestershire sauce, tomato juice, garlic and mustard. Bring to a rapid boil, stirring often. Add bay leaf. Turn down to a simmer for 1 to 1 1/2 hours. Add sausage and remaining beef. Boil for about 20 to 30 minutes. Stir often. Simmer for 2 hours. Add kidney beans the last 15 minutes.
Prepare pastry shell. Cool. In saucepan, combine pudding mix and milk. Cook over medium heat, stirring constantly. Bring to a boil. Remove from heat. Pour 2 cups pudding mix into bowl and add peanut butter chips. Stir until smooth. To remaining hot pudding, add chocolate chips. Stir until smooth. Pour chocolate mixture into baked pie shell. Gently pour peanut butter mixture over top. Press plastic wrap directly on top. Chill several hours. Garnish. Makes 8 servings.
Cook chopped onion in a small amount of oil until soft. Add ground meat and cook until no trace of red remains. Add the seven cans of vegetables (including juices) and the two packages of seasoning mix. Bring to a boil, then simmer until ready to serve.
To water, add next 4 ingredients, then yeast mixture. Stir well and add 2 cups flour; stir well. Add shortening; stir. Add remaining flour and knead well into a ball. Let rise until double, knead and for crescents, take a portion of the dough and roll as for pie crust. Cut into triangles, brush with melted butter and roll up, starting with wide side. Place on greased sheets and let rise again until light. Bake at 425° for 15 to 20 minutes.
Peel and wash the eggplant. Preheat oven to 350°. Slice the eggplant sideways so that you come out with 12 to 15 "patties". Cut more if you want thinner slices, fewer if you want thicker slices. Break open the eggs and beat. Dip the eggplant "patties" into the egg. Pour breadcrumbs into a separate bowl. Dip eggplant with egg into bread crumbs. Brown the patties in the olive oil. Burner should be high to medium-high. Eggplant does not have to be cooked through just browned. Cover the bottom of a Pyrex baking dish with eggplant patties.
Cook broccoli or spinach. Mix soup, eggs, mayonnaise and cheese. Add to cooked broccoli or spinach. Salt slightly. Bake in casserole for 30 minutes at 350°.
Brown ground chuck; drain. Add onion, salt (to taste), pepper, Italian seasoning and tomato sauce. Blend well. Roll out crescent rolls slightly and place in 9-inch pie pan to make pie shell. Place meat mixture in pie shell and top with cheese. Bake at 375° for 25 to 30 minutes. Top with sauce.
Cream shortening and sugar; beat in eggs, salt and flavoring. Stir in flour. Blend thoroughly. Chill. Roll small portions on floured board to 1/8-inch thickness and cut in shapes with cookie cutters. Place on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes or until golden brown. Makes 2 to 4 dozen. Decorate with colored frosting.
Beat margarine, brown sugar, egg and vanilla until blended. Add dry ingredients and mix well. Stir in zucchini and nuts.
Bake potatoes. Scoop, mash and mix with all ingredients. Bake until soft (about 35 minutes). Top with marshmallows and heat until melted.
Pour 1 pint of boiling water over Jell-O and sugar. Pour 1 pint of boiling water over tea, cinnamon and cloves. Let stand for 20 minutes. Strain and mix pineapple juice and lemon juice. Add 3 quarts of water. Serve hot or cold. Makes 1 1/2 gallons.
Wash potatoes. Cut potatoes, unpeeled, into large chunks. Preheat oven to 450°. Place all ingredients in large plastic bag or bowl. Close and shake or toss until potatoes are evenly coated. Empty potatoes into shallow baking dish or roasting pan. Bake, stirring occasionally, 40 minutes or until tender and golden brown.
Cream shortening and peanut butter; gradually add sugar and brown sugar until fluffy. Add egg, milk and vanilla, beat well. Combine flour, soda and salt. Add to cream mixture. Roll dough into 1-inch balls; then roll in 1/4 cup sugar. Place balls 2 inches apart on a lightly greased cookie sheet. Bake at 375° for 8 minutes. Remove from oven. Press a kiss on each cookie. Return to oven for 2 minutes.
Put one layer of sauce, then noodles, then meat, then cheeses; repeat one more time. Make top layer of cheese thick. Bake at 350° until cheese is brown.
Cut squash into 1-inch thick ring slices; discard seeds. Place in single layer on shallow baking dish. Season with salt and pepper and bake at 350° for 40 minutes, until almost tender. In saucepan, combine brown sugar, butter and water; cook and stir until bubbly. Spoon over squash. Continue baking, uncovered, until squash is tender, about 15 minutes more, basting often.
Mix ingredients (except cinnamon) together and turn into a 2-quart casserole; sprinkle nutmeg or cinnamon on top (or both). Bake at 350° for 1 hour (or until firm in the center). Makes 10 to 12 servings.
Fry bacon and add all ingredients, except beans. Simmer for 20 minutes. Pour over beans and bake covered 60 to 70 minutes at 350°. Drain juice from beans. Serves from 15 to 20 people.
Bring water to boil; add oleo. Remove from heat. Add flour and salt, then beat in one egg at a time. Add the cheese. Put in 1 dozen greased muffin pan. Bake at 375° for 40 minutes. Prick each puff with a fork. Bake 5 minutes longer.
Mix butter, thyme and cayenne pepper. Spread evenly over tenderloin. Place tenderloin in shallow roasting pan. Pour orange juice over meat. Roast at 375° for 25 to 30 minutes (150° to 160° on meat thermometer). Baste during roasting. Remove tenderloin to serving platter and keep warm. Measure basting liquid (add additional orange juice if necessary). Add flour, sugar and bitters. Cook and stir until mixture boils and thickens. Cut meat into 1-inch slices. Serve with sauce.
Mix thoroughly peanut butter, margarine, sugar and eggs. Sift and stir in flour, baking pwd. and soda. Roll in balls and place on greased cookie sheet and mash with a fork. Bake at 350° for 8-10 min.
Grate potatoes very fine. Mix other ingredients with potatoes. Fry in olive oil in hot skillet until brown. One tablespoon of batter makes nice sized pancake. Serves five. Leftover pancakes can be frozen and reheated.
Saute onion, celery and green peppers in butter until tender but not brown. Add remaining ingredients except bread crumbs; stir well. Spoon mixture into 2 lightly greased 2-quart casseroles. Sprinkle each with 1/2 cup bread crumbs. Bake at 350° for 1 hour until bubbly. Yields 20 servings.
Mix sugar and cocoa, add milk, 1/2 cup at a time, until combined. Bring to a rolling boil, reduce heat to medium. Cook until mixture forms a soft ball when dropped from a spoon into a cup of cold water. Remove from heat, add margarine and vanilla. Beat on high speed with electric mixer until fudge starts to thicken. Pour into lightly buttered plate or glass dish. Cut into squares after it has set for 3 to 5 minutes.
Cream sugar and shortening; add eggs and beat well. Mix cocoa and water; add to egg mixture; blend. Sift together dry ingredients; add small amount alternately with milk, beginning and ending with flour. Add vanilla and blend. Drop onto lightly greased cookie sheet by rounded teaspoonfuls. Bake at 325° for 8 to 10 minutes. Cool and frost with chocolate or vanilla frosting. Top with colored sprinkles.
Mix crumbs with butter. Spread half of this mixture in bottom of a large pan. Cream together the cream cheese and sugar. Fold in Dream Whip. Beat until very stiff, then spread half of the mixture on the crust. Spread the cherry pie filling on cream cheese mixture. Add rest of Dream Whip mixture and top with rest of crumbs. Chill for 24 hours.
Add oil to Dutch oven. Cook chopped onion and bell pepper to tender. Add water, rice, tomatoes and spices. Cube beef sausage. Add to Dutch oven. Cover with water. Simmer until water is almost gone.
Blend all ingredients together. Put in greased 9 x 13-inch pan. Bake at 350° for 1 hour.
Melt oleo in pie pan. Make batter with dry ingredients and milk. Pat into pan with oleo. Pour fruit on top (this is juicy). Bake at 350° until brown.
Cream butter with sugar. Add eggs and mix well. Add crushed pineapple and coconut. Pour into pie crust. Bake at 350° until firm, 30 to 40 minutes.
Mix together and pour into 3 cake pans. Bake at 350° for about 15 minutes. Check for doneness.
Day before: In deep kettle, place chicken, water, 2 teaspoons salt, onion salt and celery salt. Simmer, covered, until chicken is tender, 1 to 1 1/4 hours. As chicken cooks, add a little water, if necessary. Remove bird to bowl and reserve broth.
Mix the tuna and mayonnaise. Boil the noodles until soft and tender. Drain the noodles and rinse. Boil the peas, adding a little butter and salt until tender. Drain and rinse peas. Mix all the ingredients together. Enjoy.
Rinse grapes; cut in half and remove seeds. Place in bottom of glass serving bowl. Peel and slice bananas; layer over grapes. Drain peaches well; layer over bananas. Rinse raspberries; sprinkle over peaches. Peel oranges; place on top of raspberries. Peel and slice kiwi to garnish salad. Pour orange juice over salad. Refrigerate until ready to serve.
Combine the first 5 ingredients. Stuff tomato with mixture and garnish with pimento. Serves 1.
Combine lemonade, orange concentrate and water in large pitcher. Place sherbet and ice cream in punch bowl. Pour liquid over ice cream. Stir until fairly well dissolved. May add a bottle of ginger ale if desired. Makes about 5 quarts.
Soak cucumbers in pickling lime, in water to cover, for 24 hours. Rinse two times and drain.
Cream Crisco and sugar. Add eggs and beat well. Add sifted dry ingredients alternately with buttermilk and vanilla. Add jam and beat well. Bake in a greased and floured pan at 350° for 45 minutes.
Combine all ingredients (except bread). Cut hole in center of bread, pulling out bread from inside to make hollow. Fill with dip and arrange bread pieces for dipping. Chill dip before serving, 2 to 3 hours. Better overnight.
Heat milk to boiling and cool. Break eggs over sugar and beat for 12 minutes. Sift flour twice. Add to egg and sugar mixture. Add warm milk slowly to batter and beat 3 minutes. Bake in 2 layers at 375° for 30 minutes.
Dissolve jello in boiling water. Cool, then add Knox gelatine. Chill in 9 x 13-inch pan. Cut in bars. Yum!
Dissolve gelatine in cold water. Add hot water, sugar and salt. Dissolve. Add lemon juice and the pineapple and put in refrigerator for about 45 minutes. Take out of refrigerator and mix with large Cool Whip. Add mixture to broken angel food cake. Pour into long dish and spread out. Refrigerate overnight.
Soften margarine and cream cheese; blend until smooth. Add sugar gradually. Add eggs, one at a time, beating well after each addition. Sift flour and baking powder together and add to creamed mixture, 1/3 cup at a time. Add flavorings. Bake in a well-greased 10-inch tube pan for 1 hour and 20 minutes in a 325° oven.
Mix together the first 7 items and pour into casserole dish. Mix Ritz crackers and melted butter or oleo together; spread on top of the casserole. Bake 45 minutes at 325°. Happy eating!
Combine first 7 ingredients; mix well. Dip chicken pieces in sour cream mixture. Dredge in stuffing mix. Place chicken in a lightly greased 13 x 9 x 2-inch baking dish. Drizzle with butter and bake, uncovered, at 350° for 1 hour.
Preheat oven to 350°. Grease and flour a tube pan or 3 small loaf pans. Beat eggs until light and fluffy. Gradually add oil; then add sugar, vanilla, zucchini and pineapple. Gradually mix in dry ingredients. Stir in nuts.
Place beans (drained) in 2-quart glass dish (covered). Microwave on High 7 to 8 minutes. Add water chestnuts. Spread soup over beans. Top with onions. Cook on High 5 minutes. Let stand 2 to 3 minutes.
Bring orange juice to a boil. Add jello and stir until dissolved. Add cold water and oranges; stir until well mixed. Pour into 8 or 10-inch square dish. Refrigerate until set. Top with Cool Whip when served. Add sherbet just before pouring into square dish.
Preheat oven to 350°. Spray angel food pan with Pam or any cooking spray. Mix all ingredients in a large bowl. Beat 2 to 3 minutes until bananas are blended with cake mix. Pour into pan and bake for 50 to 60 minutes or until toothpick comes out clean. Serve plain or with ice cream. I like it best fresh from the oven with a cup of hot tea.
Mix together all ingredients except ginger ale and freeze. Take out about 3 or 4 hours before serving. Add ginger ale and mix well. This should be a good, slushy drink.
Scald milk; mix sugar, flour, chocolate, salt and milk. Cook until thick. Add beaten egg yolks, vanilla and butter. Cook slowly until very thick. Pour into baked pie shell and chill.
Grind peppers and onions in food processor. Combine vinegar, sugar and pickling spice; boil for 10 minutes. Add peppers and onions. Cook until they change colors. Pack into jars and seal.
In a medium saucepan combine the vinegar, mustard, sugar, water, chili powder, pepper and Tabasco. Simmer for 25 minutes. Add the soy sauce and butter and simmer for 5 minutes longer. Use as you would any barbecue sauce. Great for grilled chicken or pork.
Crumble beef into 3-quart microwavable casserole. Cook at High (100%) power for 3 minutes. Stir; break up meat. Drain off fat. Add remaining ingredients (except cheese); blend well. Cover and cook on High (100%) power 12 minutes. Stir. Cover and cook on Medium (60%) 10 minutes. Sprinkle with cheese. Cover; let stand 10 minutes.
Pour boiling water over the oats and let stand 30 minutes. Add molasses, soft butter and salt. Dissolve yeast in real warm water and add to oat mixture. Beat and work in enough of the flour to make a medium soft dough. Turn onto a floured board; knead until smooth, about 10 minutes. Place dough in a clean, well oiled bowl. Turn to grease the top; cover and let rise until double in bulk, about 40 minutes.
Cut (or break) lettuce in bite sizes and place in a 9 x 12-inch container. Add all other ingredients in order given, over lettuce, layer upon layer. Refrigerate until ready to serve.
Dump all ingredients in a bowl. Mix 3 minutes. Bake in greased and floured Bundt pan at 350° for 45 minutes.
Combine flour, yeast and 1 tablespoon of sugar in a nonmetal mixing bowl. Combine 3 tablespoons of instant potatoes with 2 cups of warm water and stir into flour mixture. Cover with loose aluminum foil and let stand in warm place for 48 hours. Take out 1 cup and store in refrigerator. Discard the rest or share with a friend. Keep Starter covered with foil for 3 to 5 days.
Preheat oven to 350°. In 3-quart mixer bowl, combine flour, oats, sugar, pecans, soda and butter. Mix at low speed, scraping sides of bowl often, until crumbly (2 to 3 minutes). Reserve 1 1/2 cups crumb mixture for topping. Press remaining crumb mixture evenly into 13 x 9 x 2-inch pan. Bake near center of 350° oven for 15 minutes or until lightly brown at edges. Gently spoon pie filling evenly over partially baked crust; sprinkle with marshmallows and then reserved crumb mixture. Return to oven for 25 to 35 minutes or until lightly browned. Cool. Cut into bars.
Cook hen or fryer in a small amount of water until tender. Do not cover chicken completely for too much flavor will leach out. The chicken will add juices. A hen could take 2 hours, a fryer much less.
Pour 1/2 box of cake mix in bowl. Add eggs, vanilla and melted butter; stir. Add last of cake mix. Chips and nuts can be added if you want. Bake at 350° for 9 to 12 minutes.
Place onions and corn chips in 2-quart casserole. Add beans, chili and water; put cheese on top. Bake at 350° for 30 minutes.
Prepare pastry. Heat oven to 375°. Beat eggs slightly. Add sugar, salt, butter and syrup. Beat with rotary beater until blended. With a wooden spoon or spatula, stir in the pecan halves. (Do not chop them.) Pour into a pastry lined pan. Bake for 50 to 55 minutes or until knife inserted halfway between center and edge of pan comes out clean. Use an 8 or 9-inch pan.
Brown sausage and onion in skillet. Combine sausage, onion, chicken broth, tomatoes and spices in a kettle. Cook for 1 hour. Add rosamarina and cook for another 20 minutes.
Cook macaroni according to package directions. Drain and add margarine. In a 2-quart baking dish, grate 3 ounces Cheddar cheese. Pour half of the macaroni over cheese. Grate 2 ounces more cheese over macaroni. Now add remaining macaroni and grate 3 ounces cheese over top of this. Pour sweet milk over the casserole until it is covered. Place in a preheated 370° oven and bake until bubbly and brown on top.
Cook spinach and drain. Mix remaining ingredients. Form into walnut-size balls. Bake at 325 degrees for 20 minutes. Serve warm. Makes 50 to 60 balls.
Place roast, soup mix and mushroom soup in crock-pot on high for 30 minutes. Turn down on low. Cook all day. Add vegetables last hour, if desired.
Mix all ingredients but the nuts and vanilla. Cook, cook, cook until soft ball stage; cook on low (will burn easy) until melted, then on high. Be careful, will scorch. After reaching soft ball stage, remove from stove and let cool. Beat with beater as long as you can, then beat with spoon. Add 2 cups English walnuts (more nuts used makes it better) and 2 teaspoons vanilla. Pour into buttered pan. Slice into squares when cool.
Sift together dry ingredients. Combine egg, milk and oil. Add to dry ingredients, stirring just until moistened. Bake on hot, lightly greased griddle.
Combine all ingredients. Mix lightly. Chill 3 to 4 hours or overnight. Serves 6.
Saut onion in butter. Add ham, corned beef and garlic; heat. Stir in 6 tablespoons flour and egg. Cook, stirring, until well blended. Drain sauerkraut and put through food chopper. Add to meat mixture with salt, Worcestershire sauce, parsley and stock. Cook until mixture forms a thick paste. Spread on a platter; chill. Shape into 1-inch balls. Dip balls in batter made of milk and remaining flour. Roll in crumbs. Fry in deep 375° fat until brown. Yield: 8 to 10 servings.
Spray large baking pan with Pam. Mix oil, dressing, preserves, salt and soup mix. Pour over chicken which has been placed in a single layer, skin up, in a baking pan. Bake in a 350° oven for 1 hour, until tender. Baste occasionally. Good served with rice.
Cut off ends of beans and wash in cold water. Cut into pieces or slice lengthwise. In medium saucepan, saute onions in oil until tender. Add remaining ingredients. Cover and simmer. Cooking time is 1 hour. Makes 6 to 8 servings.
Beat together oil and honey. Add eggs, vanilla and zucchini. Sift dry ingredients and add to liquid mixture. Stir in optionals. Bake in a 9 x 5 x 3-inch loaf pan at 350° for 45 to 60 minutes. Cool in pan for 10 minutes. Eat warm or refrigerate or freeze.
Mix and freeze in Pyrex dish. Take out 1 hour prior to serving. Refreeze and so on. Keeps a long time.
Cream the cream cheese and margarine. Add other ingredients. Add Tabasco and Season-All. Refrigerate overnight.
Drain shrimp. Mash shrimp in a medium size bowl with a fork. Mix in horseradish and cocktail sauce. Pour mixture over cream cheese in a serving dish. Serve with your favorite choice of crackers (Triscuits, Wheat Thins, etc.).