HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat enough water to cover potatoes to boiling. Add potatoes; heat to boiling. Reduce heat; cover and simmer until tender, 30 to 35 minutes. Cool slightly; slip off skins. Cut potatoes into 1/4-inch slices. Layer potatoes and apples in greased oblong baking dish (10 x 6 x 1 1/2-inch). Pour orange juice over potatoes and apples. Mix brown sugar, ginger and cinnamon; sprinkle over apples. Dot with margarine. Cook, uncovered, in a 350° oven until apples are crisp-tender, about 30 minutes.
Melt butter in small saucepan over medium heat. Add garlic; cook until softened, 3 minutes, stirring occasionally. Add tomato sauce, brown sugar, crushed red pepper and lemon juice. Bring to simmer, stirring to dissolve sugar. Remove from heat. Place shrimp on hot barbecue grill rack; cook for 5 minutes, turning once and basting well with the sauce while cooking. Drizzle any remaining sauce over shrimp to serve. Makes 4 to 6 servings.
Melt butter in saucepan. Add pudding mix and milk. Mix well; bring to boil over medium heat, stirring constantly. Boil for 1 minute. Remove from heat. Stir in powdered sugar and vanilla. Beat until smooth. Pour into buttered 8-inch square pan and chill. You may add nuts.
Mix peppers, sugar and vinegar. Bring to a boil and boil 1 or 2 minutes vigorously. Set off stove for 5 minutes. Add Certo. Mix well. Pour into jars and seal. Makes 7 1/2 pints. Serve over cream cheese with crackers.
Peel corn and remove corn from cob. Place corn in blender. Add raw eggs and oil; stir until smooth. Separately brown hamburger. Add onion; drain any liquid from the meat. Season to taste with salt and pepper. Add raisins. Simmer for a couple of minutes.
Heat oven to 400°. Prepare pastry. Heat milk to lukewarm. Mix sugar and flour together well in a bowl. Pour milk over sugar and flour; mix well to remove any lumps. Place washed berries into pastry lined pie plate. Pour milk mixture carefully over berries. If using, sprinkle very lightly with nutmeg. Place pie in oven; drop temperature to 350°. Bake for 35 to 45 minutes, or until filling is set. (Black raspberries may also be used, or 5 peaches, peeled and sliced also make a delicious peaches and cream pie.)
Heat oven to 350°. Place chicken in lightly greased 13x9x2-inch baking dish. Mix chicken soup and broth and pour over chicken. Arrange peas and carrots over top. Mix flour and baking powder in bowl; add buttermilk and butter. Stir to form a thin dough; pour evenly over chicken mixture. Bake uncovered about 1 hour until crust rises to top and browns lightly. Makes 6 servings.
Mix all ingredients together. Pour melted butter over top. Cover with chips or flakes. Bake for 40 to 50 minutes or when potatoes are done.
Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8-10 minutes or until al dente. Drain and rinse under cold water. In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour on dressing (recipe to follow) and toss.
Use only 1/2 of the juice from the peach halves. Mix all ingredients together and bring to a boil. Boil an additional 10 minutes. Pour into a casserole dish and chill 2 hours before serving.
Peel, slice and boil sweet potatoes in small amount of water. Drain, then mash. Stir in milk, sugar, 1 stick of margarine, vanilla and eggs. Stir all together and pour into large baking dish. In bowl, cream together the brown sugar, 1 stick of margarine and flour, then stir in pecans. Drop by tablespoonful over potatoes. Bake at 350° for 35 minutes or until brown.
Combine all ingredients except barbecue sauce. Mix well. Shape into 4 loaves. Arrange loaves around edge of 1-quart casserole. Cover and cook on 100% power for 7 to 9 minutes or until no longer pink. Spoon barbecue sauce over loaves before serving.
Combine spinach, cheese, crumbs and bacon in saucepan. Cook over low heat until cheese is melted, stirring occasionally. Unroll crescent roll dough; separate into 16 triangles. Cut triangles into halves. Spread each with rounded teaspoonful of spinach mixture. Roll up from wide end. Place on a greased baking sheet. Bake at 375° for 11 to 13 minutes or until golden brown. Makes 32 crescents.
Mix dry ingredients together. Cut in oleo with fork or pastry blender. Add milk. Mix to make a soft dough.
Melt butter in saucepan. Add marshmallows and cook over low heat, stirring constantly until marshmallows are melted and mixture is syrupy. Remove from heat. Add cereal and stir until well coated. Press warm mixture evenly and firmly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool.
Preheat oven to 350°. Add cream of tartar to egg whites and beat until dry and stiff. Add sugar and beat well. Add vanilla, almond extract and chocolate chips. Cover cookie sheet with brown paper bag, drop mixture by spoonful on paper and turn heat off on oven before inserting cookie sheet. Let stay overnight or until oven is completely cool. This mixture doesn't change shape, so it can be put close together on cookie sheet.
Combine all ingredients in a jar. Refrigerate. Use for short ribs; marinate overnight and charcoal broil.
Beat egg thoroughly with sugar, salt, syrup and melted margarine. Add black walnuts. Pour into unbaked pastry shell. Bake at 350° for 50 minutes or until a knife inserted between center comes out clean. Cool.
In a bowl, combine flour, cinnamon, baking soda, salt, baking powder and nutmeg. In another bowl, combine sugar, zucchini, oil, egg and lemon peel; mix well. Add flour mixture and stir just until combined. Pour batter into greased 8 x 4 x 2-inch loaf pan. Bake at 350° for 55 to 60 minutes until toothpick comes out clean. Cool 10 minutes.
Brown hamburger and drain. Combine tomato juice and soup in pan or slow cooker. Add hamburger and beans; boil for 5 minutes. Turn down heat. Add chili powder and pepper to taste. This is a quick, easy, perfectly seasoned soup that tastes like it was simmered all day. Serves 4.
Beat cream cheese until fluffy. Add condensed milk. Stir in lemon juice and vanilla; blend thoroughly. Stir in Cool Whip. Pour into graham cracker crust. Chill 3 hours.
Cook fettucine according to package directions, al dente. Blanch vegetables in boiling water 2 to 3 minutes (until crisp-tender). Drain immediately. Toss drained fettucine and vegetables gently; cover to keep warm. Melt butter in a small saucepan; add garlic and saute about 30 seconds until golden. Remove from heat. Stir in Ricotta cheese, Parmesan cheese, milk, egg yolk, herbs and seasoning. Cook about 3 minutes over low heat until hot; do not allow to boil. Process cooked cheese mix in blender until smooth and creamy. Pour over fettucine and vegetable mix. Toss gently. Sprinkle with parsley and serve at once.
Brown meat and onion; drain. Prepare salad in a large bowl. Add cheese. Add beans and meat. Crush chips and add. Just before serving, add Catalina dressing. Serve with taco sauce. Serve immediately.
While crab meat is draining, combine all the remaining ingredients in a large mixer bowl and beat until well blended. Fold in the crab meat. Let dip set in refrigerator for at least one hour before serving.
Saute onion and celery in margarine; set aside. Heat soups (undiluted) and pour over cornbread crumbs. Add onion and celery; mix well. Season to taste (be careful with salt as soups are already salted). Pour 1/2 of dressing into a greased 3-quart casserole dish. Add chicken; top with remaining dressing. Bake at 350° for 50 to 60 minutes. Makes 6 servings.
Cook cabbage slightly. Mix soup, sour cream, onions, pimento and water chestnuts. Put cabbage in a buttered oblong pan. Pour soup mixture over cabbage. Top with bread crumbs and Cheddar cheese. Bake at 350° for 30 minutes.
Crush the Oreo cookies very fine until the filling is gone; set aside. Cream the margarine and cream cheese together; set aside. Mix sugar and Cool Whip. Combine the milk, vanilla pudding and vanilla. When set, add this to the margarine and cream cheese.
Place pieces of soup bone in water to cover in a large pan. Season with salt. Simmer several hours. Remove meat, strain broth and place broth back into clean pan. Cut meat into bite size pieces. Add vegetables, tomato paste and parsley. Season with rosemary leaves, basil, salt and pepper. Continue to cook for 30 to 45 minutes until vegetables are tender.
Boil zucchini, onion and carrots together; drain water. Add soup and sour cream. Toss stuffing mix with melted butter. Spread 1/2 stuffing mixture on bottom of 12 x 9-inch pan. Spoon vegetable mixture on top, then sprinkle rest of stuffing mix on top of vegetables. Bake at 350° for 25 to 35 minutes.
Heat water, garlic oil and garlic powder in saucepan. Add broccoli. Simmer 5 to 10 minutes, until tender. Add butter.
Brown and drain hamburger. Cook vegetables until tender and mix all ingredients together. You can stretch with V-8. Add garlic salt, etc. to taste. Sprinkle with Mozzarella cheese when served.
Blend water (warm), 1 1/2 cups flour, salt, sugar, yeast and onion chips for 3 minutes. Add the rest of the flour and knead for 20 minutes. Cover for 20 minutes. Make into 24 bagels and cover for 20 minutes. Boil each bagel for 3 minutes on each side. Spread egg white on top and sprinkle with poppy and sesame seed. Bake at 425° for 30 minutes. Makes 24 bagels.
Drain pineapple and place in casserole. Mix sugar and flour; pour over pineapple. Add juice. Cover with cheese, then top with Ritz crumbs. Melt margarine and pour over top. Bake 30 minutes at 350°.
Combine first 5 ingredients. Add eggs. Stir in vanilla, pineapple, pecans and bananas. Grease and flour three 9-inch round pans. Bake at 350° for 25 to 30 minutes. Cool in pans 10 minutes.
Sift flour, cocoa and baking powder together. Cream butter, Crisco and sugar together. Add eggs. Alternately add milk and flour until mixed thoroughly. Bake 1 hour and 45 minutes in a 325° oven.
Scald and blanch sweet almonds with bitter almonds, throwing them, as you do them, into a large bowl of cold water. Then pound them one at a time into a paste, adding a few drops of wine or rose water to them. Beat eggs very light with sugar, then mix altogether with milk; put the mixture into a saucepan and set it over the fire. Stir it one way until it begins to thicken, but not until it curdles; remove from the fire and when it is cooled, put in a glass dish. Having reserved part of the whites of the eggs, beat them to a stiff froth; season with sugar and lemon extract and spread over top of the custard. Serve cold.
Cook sugar and milk together until soft ball stage on candy thermometer or soft ball in cold water. Add chopped dates and butter and cook again until soft ball stage is reached. Remove from stove and add nuts. Stir as long as possible (thick) and pour onto damp cloth into a long roll; shape until it is set and roll in powdered sugar. Wrap in wax paper and keep refrigerated. Slice when ready to eat.
Slice round steak thin and add all other ingredients except sour cream and bake for 4 hours at 300°. When cooked, add 1 cup sour cream and mix well. Serve on rice. Makes 6 servings.
Brown beef and onion; drain well. Combine all ingredients together and simmer until done. May be served with grated cheese and sour cream. Serve with taco chips. Will freeze well.
Cream butter and sugar together. Add eggs, one at a time, beating after each addition. Sift flour, soda and baking powder together. Add milk and flour mixture to the butter mixture. Cream together. Bake at 350° until pick inserted in center comes out clean. Frost.
Melt margarine and cheese over low heat. Add sugar and cocoa, vanilla and nuts. Spread in 10 x 14-inch greased pan.
Blend shortening and sugar; add eggs and vanilla. Add half amount of flour mixture with salt and soda. Add bananas. Add balance of flour and the nuts. Bake 1 hour at 350°.
Boil chicken until tender in water generously seasoned with seasoned salt. Remove chicken and reserve broth. Cook, skin and debone chicken. Set aside. Simmer onions, peppers and celery in 1 cup reserved broth until tender. Cook spaghetti in remaining broth until just tender; drain and reserve broth.
Mix flour and bran cereal in large bowl. Pound turkey cutlets flat with hand. Dip each cutlet into egg substitute, then into flour mixture and coat well.
In large bowl, put 4 (4 ounce) scoops of chocolate chip ice cream with 6 Oreo cookies around the top of bowl. Serves 1.
Mix lime jello according to pkg. instructions. Pour into 9 x 13-inch pan. Dissolve 1 cup of hot water and lemon Jello. Add 30 marshmallows and let dissolve. Mix 1/2 c. of sugar, whipped cream, cream cheese and pineapple. Add this mixture to lemon Jello. After lime Jello has set, add lemon Jello mixture on top and let set. Then dissolve red Jello as directed on pkg. and put on top of lemon mixture.
Soften Knox gelatine in the cold water. Dissolve Jell-O in boiling water. Add gelatine and stir to dissolve. Refrigerate until slightly thickened. Add remaining ingredients. Refrigerate until set.
Scrub potatoes. Cut any large potatoes in half. If desired, remove a narrow strip of peel from around the center of each potato.
Heat oven to 450°. Place a jellyroll pan (15 1/2 x 10 1/2 x 1-inch) in oven with 1/3 cup margarine. Allow to melt. Beat eggs in a large bowl. Stir in flour, milk, salt and garlic. Pour mixture into jellyroll pan. Sprinkle with Cheddar cheese, onion and Parmesan cheese. Bake 18 to 20 minutes or until golden brown and puffy. Cut crosswise into 1-inch strips. Cut each strip crosswise in half. Serve warm.
Combine the sugars, flour and butter. Mix as you would for pastry. Combine 2 cups of this mixture with coconut and nuts. Press lightly into the bottom of a	greased 9 x 13-inch pan. Set aside. Combine remaining ingredients. Stir in remaining butter mixture and spread over first layer in pan. Bake at 350° for 45 minutes while still	warm. Frost with a thin powdered sugar icing. Cut into bars.
Shred chicken and set aside. Chill stock overnight. Scope off fat. Heat remaining stock, broth, soup and chicken. Break uncooked noodles and add to mixture. Add parsley and basil. Cook 15 to 20 minutes until noodles are plump and soup thickens.
Combine and mix well the ingredients in a 1 1/2-quart baking dish. Bake at 375° for 20 minutes.
Sift together flour, baking powder, salt and sugar; set aside. In large bowl, stir together cereal, milk and honey. Let stand 1 to 2 minutes until cereal is softened. Add egg and oil. Beat well. Add flour mixture, stirring only until moistened. Pour batter into 12-muffin pan cups. Bake at 400° for 18 to 20 minutes or until browned.
Grease and flour a 9 x 12-inch pan. Combine all ingredients thoroughly in a large mixing bowl. Bake at 350° for one hour.
Reserve 1/2 cup crushed wafers and put the rest of the crumbs in an 8 x 8-inch pan. Cream the oleo and sugar. Add eggs, one at a time, and spread over crumbs. Sprinkle with chopped nuts. Spread with berries, then whipped cream. Sprinkle the 1/2 cup wafer crumbs over the whipped cream. Place in the refrigerator to set before using.
Beat sugar and eggs until thick; stir in oil. Sift all dry ingredients together; stir into egg mixture. Fold carrots, nuts, pineapple and coconut into batter. Bake for 1 hour at 350°.
Pour apple cider and cranberry juice in a 30 cup percolator. Place cinnamon sticks, cloves and brown sugar in the basket of percolator. Let perk. Serve hot. Remove mixture from basket and simmer in small pan of water for a delightful spice scent in your home.
Combine cream cheese and mushroom soup. Cook on low heat until smooth. Add green onions, celery, shrimp, mayonnaise, Tabasco and red pepper. Stir until mixed. Dissolve gelatine in lemon juice. Add to mixture and blend in well. Pour into mold. Refrigerate overnight. Can also be served with crackers as an appetizer.
Mix sugar and shortening. Add eggs, beating in a little at a time. Add nuts, then dry ingredients which have been sifted together. Make into loaves; wrap in wax paper and place in refrigerator overnight. Slice and place on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Add together the sugar, salt, vanilla, cinnamon and raisins. Add this to the beaten eggs. Pour this all over the bread cubes that have been put in a 9 x 13-inch pan. Place in a larger pan with 1/2-inch of water in it. Bake in a 350° oven for about 1 hour, until inserted knife comes out clean.
Put uncooked white rice in the bottom of a roasting pan or deep baking dish. Place chopped onion on top. Add 1 cup of water. Arrange chicken pieces on top of rice and pour cans of soup over chicken. Bake in 350° oven until chicken is tender, about 1 hour.
Melt chocolate. Add peanut butter. Stir in cereal. Drop by teaspoon onto buttered cookie sheet.
Beat eggs well. Add milk, pumpkin and spices. Mix thoroughly. Pour into an ungreased 9 x 13-inch pan. Sprinkle the cake mix evenly over the pumpkin mix. Sprinkle the chopped nuts and spread the oleo over this. Bake 50 minutes at 350°.
Mix all items together. Simmer a few minutes. Pour over vegetables (broccoli, potatoes or cauliflower).
Mix all together. Pour into baking dish; dot with butter. Bake at 350° until set, approximately 45 minutes.
In a bowl mix first 6 ingredients with 1/2 cup sauce. Shape into a loaf and place in a shallow baking pan. Bake at 350° for 40 minutes; drain. Spread mustard over loaf and pour remaining sauce over all. Bake an additional 30 minutes.
Brown ground beef, sausage, oregano and peppers together. Drain and set aside. In a large microwave bowl, melt the cheese. Add the meat with the cheese; mix well. Spread a little of the mixture on each piece of bread; put on cookie sheet. Bake about 15 minutes at 375°.
Melt chocolate and oleo; add butter, extracts and nuts. Pour over flour, eggs, sugar and vanilla and mix well. Bake at 350° until top cracks. Does not need icing.
Grate zucchini into large shreds. Slice onion into thin strips. Heat olive oil in medium skillet and slowly saute onion and garlic about 8 minutes.
Roll out the crescent dough. Spread with mustard. Peel whole Gouda and place in center of dough. Seal the Gouda with dough to cover it completely. Bake at 350° for 20 minutes until browned. Serve with sliced apples, crackers or chips or eat "as is."
Fill saucepan with water. Place on burner on high heat. When water has rolling bubbles, it is ready. Add salt at beginning if for veggies. Use no salt if for coffee or tea. Yield: 2 cups.
Soften yeast in lukewarm water. Blend together the sugar, salt and shortening. Add eggs, one at a time, and beat well. Add lukewarm milk and yeast. Gradually add flour, mixing thoroughly until a smooth dough is formed.
*Or 10 ounce package berries, thawed and reduce sugar to 2/3 cup.
Mix all ingredients together except cheese. Pour 1/2 mixture into well-greased baking dish. Sprinkle with cheese. Pour rest of mixture in pan and sprinkle with remaining cheese. Bake at 475°.
Beat butter and cream cheese at medium speed with an electric mixer-2 minutes or until creamy. Gradually add sugar, beating 5-7 minutes. Add eggs, one at a time, beating until yellow disappears. Add vanilla, mixing well. Combine flour and salt; gradually add to butter mixture, beating on low speed just until blended after each addition. Pour batter into a greased and floured 10 inch tube pan. Fill a 2 cup ovenproof measuring cup with water and place in oven with tube pan. Bake at 300° for 1 hour and 30 minutes or until wooden toothpick inserted in center of cake comes out clean. Cool in pan on a wire rack for 10-15 minutes. Remove from pan and cool completely on wire rack.
Microwave: In 2-quart dish, combine all ingredients except chicken. Microwave, uncovered, at High 13 to 14 minutes. Stir in chicken. Heat 1 minute. Cover and let stand 2 minutes.
Mix together and add to above. Cool and keep in refrigerator. Serve with crackers and cheese, if desired. Serves 8.
Combine cornmeal, salt and red pepper. Add remaining ingredients and mix well. Spoon into greased 8-inch square pan. Bake at 450° for 20 to 25 minutes until golden brown. Yields 6 servings.
In a large skillet, saute garlic in oil until brown. Discard garlic. Add parsley, salt and pepper. Drain juice from clams and add to oil mixture. Bring to a boil. Add clams and heat through. Cook pasta. Toss with butter. Top with 1/2 clam sauce. Serve with remaining sauce and grated cheese. Serves 4.
Bake spareribs in oven at 450° for 45 minutes until brown. Pour sauce over ribs. Bake until done, 1 1/2 hours.
Pare, core and quarter apples. In large kettle, combine apples and cider. Bring to boil over high heat. Reduce heat; cover and simmer for 20 to 25 minutes. Puree apples through food processor. Add sugar and spices. Mix well. Pour into 13 x 9 x 2-inch baking dish. Bake at 300° for 2 hours or until thickened when spooned. Pour into 1/2-pint jars. Put in hot water bath. Half cover jars. Boil 10 minutes. Makes 7 half pints.
Add butter or margarine to boiling water. Pour over dates and let stand while mixing dry ingredients for batter. Combine sugar, flour, soda, baking powder and salt. Add dates and liquid to mixture. Add egg and walnuts to batter and mix. Bake in shallow pan at 350° for 20 minutes. Serve with whipped cream.
Bake cake per directions on box. Before cake is done, mix sugar and pineapple and boil 5 minutes. Pour over hot cake. Cool cake. Mix pudding according to directions on box and spread over cake. Spread on Cool Whip. Sprinkle with pecans or coconut or both or without either.
Have all ingredients at room temperature. Combine all in a large bowl. Beat until creamy. May need 1/4 cup milk if too day. Put into buttered 9-inch square pan. When firm, cut into 64 pieces. Makes about 3 1/2 pounds.
Prepare the cake mix as directed. Put in a 9 x 13-inch greased and floured pan and bake at 350° for 15 minutes or until tested done. Cool cake completely.
Mix bran flakes, sugar, flour, salt, soda and beaten eggs. Add oil and buttermilk. Stir by hand and mix well. Put in dish; cover and place in refrigerator. Do not stir again. Fill muffin tin 2/3 full. Bake 15 to 20 minutes at 400°. Mixture will keep for 6 weeks in refrigerator. Makes 6 dozen.
Bake cake as directed on box in a 9 x 13-inch pan. Mix 1/2 cup milk with soft cream cheese. Mix pudding with remainder of milk (1 1/2 cups). Add cheese mixture. Spread over cooled cake. Spread pineapple over that, then Cool Whip. Sprinkle coconut on top. Refrigerate.
In a large pot of boiling salted water with 1 teaspoon olive oil, cook pasta until just tender, 3 to 4 minutes, or according to package directions. Drain pasta and place in an attractive serving dish. Cover with foil and keep warm. In same pan, heat remaining 1/4 cup oil and butter over medium-high heat until butter is melted. Add garlic and cook until fragrant, 10 to 15 seconds. Stir in calamari and cook 1 minute. Pour over pasta; toss to combine. Sprinkle cheese over top and serve.
Preheat oven to 350°. Grease well a 2-quart casserole. Combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins and caraway (if used). Add buttermilk and all but one tablespoon of the eggs. Mix until flour is moistened (dough will be sticky). Turn out on floured surface. Rub flour on hands and knead to mix thoroughly (about 10 strokes). Shape into a ball and place in casserole. With sharp knife, cut a 4-inch cross, 1/4 inch deep. Brush with egg. Bake 1 hour and 20 minutes, until center is done. Cool 10 minutes. Remove; cool completely.
Beat together butter, sugar and peanut butter until very dry. Fold Rice Krispies in. Press into foil-lined miniature muffin cups, filling each about 3/4 full. Melt morsels in saucepan over low heat, stirring constantly, or melt in microwave. Spread about 1 teaspoon chocolate over each Rice Krispies mixture. Refrigerate 10 minutes or until chocolate hardens.
Pour dressing over Brussels sprouts and tomatoes in large glass or plastic bowl. Cover and refrigerate at least 3 hours but no longer than 24 hours. Add mushrooms to vegetables; toss until well coated. Drain before serving. Serve vegetables on lettuce.