HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut potatoes into small chunks and cook in salted water. Clean dandelions, selected bleached, tender stalks. Cut in short lengths and add to cooked potatoes (do not drain). Add vinegar and bacon fat to taste. Endive can be fixed with potatoes the same way. Delicious.
Cut butter or margarine into 1 tablespoon patties. Spread layers of potatoes, onion and butter. Sprinkle each layer with Lawry's on heavy-duty aluminum foil, which has been sprayed with cooking spray. Wrap tightly, sealing all edges. Place on grill, turning every 1/2 hour for 1 1/2 hours. Serves 4.
Combine flour and salt in a bowl. Make a well in center of flour and add eggs, butter and milk. Beat until smooth. Fill well greased 5 ounce custard cups or muffin pans half full. Bake in a hot 400° oven until brown and crisp. Makes 8 Popovers.
Take an iron skillet and fry 2 strips of bacon until brittle. Add fresh vegetables to bacon grease and add 2 tablespoons corn, 2 tablespoons flour, salt and pepper to taste. Cook over low heat stirring constantly until vegetables are tender. Very good with everything.
Arrange 1/2 of pound cake in bottom of serving bowl, cutting to fit. Brush with Frangelico. Pour on 1/2 of Custard Sauce. Arrange fruit (1/2 of each kind) on top of custard. Repeat process. Whip cream with sugar until thick. Spread on top. Garnish with fruit. Cover and chill 2 hours.
Brown hamburger meat and onions. Drain. Mix all ingredients with meat. Put layer of flour tortillas, layer of meat, layer of tortillas. Bake at 350° for 20 minutes. Top with grated cheese and place in hot oven until melted.
Layer refried beans, sour cream, lettuce and tomatoes. Top with taco sauce, if desired. Great with tortilla chips!
Mix cream cheese and cottage cheese in electric mixer. Add sugar and eggs. Mix again. Add vanilla, lemon juice, cornstarch, flour, butter and sour cream. Mix well and pour into greased 9-inch spring-form pan. Bake 1 hour at 350°. Shut oven off and let cool 2 hours. Do not open oven door.
Cook meat, onion and carrot slowly until meat is done and onion is transparent. (Do not brown.) Drain off all liquid; add salt, pepper, Worcestershire sauce and tomato sauce. Pour mixture into a 1-quart baking dish and top with mashed potatoes. Bake in a 375° oven for about 30 minutes or until potatoes are browned.
Bake at 325° to 350° until done. Check with a toothpick.
In a mixing bowl, mix shortening, peanut butter and honey. Add eggs; mix well.
Place oysters in a saucepan; cook over medium heat 8 to 10 minutes or until edges of oysters begin to curl. Drain. Melt butter in a large skillet; add onion and saute until tender. Add flour, stirring until blended. Stir in next 6 ingredients and oysters. Simmer, uncovered, 15 minutes, stirring frequently. Spoon oyster mixture into patty shells, and place on a lightly greased baking sheet. Bake at 375° for 5 minutes or until thoroughly heated. Yields 6 servings.
Rinse, trim and peel carrots. Cut into 1/4-inch slices. Steam 15 to 20 minutes or until barely tender.
In saucepan, heat milk and butter to boiling. Cool. Stir in eggs. Stir dry ingredients in. Shape into balls. Let rest 5 minutes. Fry in deep fat 4 minutes until golden brown. Drain on paper towel. Roll in powdered sugar or dip in syrup.
Mix first nine ingredients. Spread 1 tablespoon mixture on each slice of ham. Roll each slice like a jelly roll. Wrap in waxed paper and freeze. When ready to serve, cut into 3/4-inch pieces. Let thaw 1 hour.
Bake cake as directed. Put cherry pie filling in blender and puree. Partially cool cake and cut up. Stir together with pie filling. Put into jello mold or 9 x 13-inch Pyrex dish and chill.
In a heavy pan, cover the bottom with oil. Roll stew meat in flour after adding salt, pepper and garlic salt. Brown the floured meat on all sides, then add water. Simmer, covered, for 2 hours or until the meat is tender. Add vegetables and cook until they are done.
Bake frozen pie shells according to package directions. Allow to cool. Mix lemon juice and condensed milk, then add fruit and Cool Whip; mix well. Pour into the prepared pie shells and refrigerate until ready to serve.
Mix 1 1/2 cups flour and remaining ingredients. Blend 1/2 minute on low speed, scraping bowl. Beat 2 minutes at medium; stir in remaining flour. Heat oil to 375°. Roll dough on floured board to 3/8 inch thick. Cut and put into hot oil. Fry 2 or 3 minutes until brown on both sides. Do not prick; drain. Serve plain or sugared or frosted. Makes 2 dozen doughnuts.
Combine all ingredients. Chill and	serve.	This is sooo good on a hot summer day. I have substituted a zucchini for the avocado and results are just as good to me.
Simmer onion and potatoes in small amount of water until mushy. Do not drain. Salt and pepper to taste. Add oleo, cheese, corn and half and half to potato mixture. Crumble cooked bacon on top. Cook slowly for 1 hour or longer.
Place broccoli in boiling water just long enough to thaw. Remove from water and place in bottom of casserole dish. Sprinkle generously with Parmesan cheese. Put chicken on top of broccoli and sprinkle again with Parmesan cheese. Mix soup, sour cream, mayonnaise, Cheddar cheese, lemon juice, curry powder, salt and pepper. Spread on top of chicken. Sprinkle again with Parmesan cheese. Bake at 350° until hot and bubbly.
Saute onion in butter until done. Poach fish in milk until done. Layer fish in ovenproof dish. Spread onions over fillets evenly. Lay slices of cheese on top. Bake in 350° oven for 15 minutes. Brown under broiler.
Cut meat into thin strips. Brown meat in butter. Add onion, celery and carrots. Continue to cook until vegetables are tender-crisp. Mix soup, cream cheese, broth, garlic, salt and pepper. Pour over meat. Cover and simmer 45 to 60 minutes. Serve over rice. Serves 6.
Combine sugar and boiling water, stirring until sugar dissolves. Add lemon juice and cold water; mix well. Chill and serve over ice. Yields 7 1/4 cups.
Chill dough. Roll 1/8-inch thick and cut into desired shapes. Bake on greased cookie sheet at 400° for 8 to 10 minutes. These crispy cookies are delicious.
Mix together the sugar, flour, egg yolks, salt and juice and cook until thickened (use Mandarin orange juice and pineapple juice). Cook 1/2 box pasta for 7 minutes; drain. Add cooled pasta to cooled sauce; refrigerate overnight. Next day, add drained pineapple and Mandarin oranges, little of a half of marshmallows and large Cool Whip; refrigerate again until used.
In a large saute pan, saute the onions and garlic in olive oil until brown. Remove onion mixture temporarily, then saute the chicken until brown. Return onions to pan. Add tomatoes, curry powder, cayenne, cinnamon, honey, vermouth and broth.
Mix all ingredients together. This is good for constipation and keeping you regular. Only eat 1/4 cup in morning as a rule. May increase amount to 1/2 cup 3 times a day if needed.
Preheat oven to 350°. Prepare cake mix as directed. Pour 2 cups of batter into a greased 9 x 13-inch pan; bake for 15 minutes. In heavy saucepan, over low heat, melt caramels and butter. Remove from heat; add milk. Mix well. Spread caramel over cake. Spread remaining cake mix over caramel. Top with nuts. Bake for 30 minutes.
Cook broccoli and drain. Arrange in greased baking dish. Place chicken on top. Mix soup, mayonnaise, lemon juice and curry powder together and pour over chicken. Sprinkle with cheese. Combine bread crumbs with melted butter and sprinkle on top of cheese. Bake at 350° for 30 minutes.
Mix well; drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. (I have found that cake mixes with pudding do not work as well.)
Cut cucumbers thin. Soak cucumbers and onions 3 hours in salt and water to cover. Drain well. Boil sugar, vinegar, spices and celery which has been cut in 2-inch pieces. Add cucumbers and onions. Let get hot, but don't boil. Seal in jars and turn upside-down.
Mix together sugar and vegetable oil; cream together. Add apple slices, cinnamon, baking soda, salt and eggs. Cream. Add flour. Batter will be stiff. Pour into 9 x 13-inch pan (greased pan) and bake at 350° about 45 minutes to 1 hour.
Combine sugar, milk and butter in saucepan. Boil until a drop forms a hard ball when dropped into cold water. Add dates, nuts and vanilla. You can use more or fewer dates according to taste and may add or substitute coconut for nuts. Thoroughly wet a cloth and lay on counter. Pour the candy into a roll shape on the cloth and roll up in the cloth. Let sit overnight or until hard and cloth is dry. Unroll and slice.
Blend ingredients. Pour into greased pan. Bake at 350° for 30 minutes. Cool completely.
In large heavy pan, cook over medium heat first 5 ingredients, stirring constantly until a teaspoon of syrup in cold water forms a brittle mass (285°). At end of cooking time syrup will be thick and amber color. Be careful not to scorch. Keep heat low. Pour at once into jelly roll pan (15 x 10 x 1-inch). Spread evenly. Cool 5 minutes. Then sprinkle with grated milk chocolate (5 ounce bar) in even layer. When heat has melted chocolate spread, then pat and sprinkle with finely chopped walnuts in even layer. Break into pieces. Makes 2 pounds of crunch.
Combine sugars, shortening and eggs in a large bowl. Beat for 2 minutes. Add pumpkin and mix well. Sift flour, salt, soda and spices. Gradually add to pumpkin mixture. Beat for 2 minutes on high speed. Stir in nuts. Pour into a greased and floured 10 inch tube pan. Bake at 350° for 60 to 65 minutes. Cool for 15 minutes. Remove from pan. Top with Butter Rum Sauce.
Heat oven to 375°. Separate biscuits and press and roll each one into 4-inch circles. Mix all seasonings and sugar together. Spoon 2 tablespoons of apples into the center of each biscuit. Spoon 1 teaspoon of sugar mixture over apples. Fold dough in half. Press edges together with fork to seal. Dip both sides in margarine then into remaining sugar mixture. Place in an ungreased 9 x 13-inch pan and bake 15 to 20 minutes or until golden brown. Remove and cool. Makes 10.
Completely grease a Tube or Bundt pan. Mix sugar and cinnamon together. With kitchen shears cut each biscuit into 4 pieces, roll each piece in the cinnamon sugar mixture. Place into the prepared tube or bundt pan. Melt butter or margarine in a sauce pan, add brown sugar and the rest of cinnamon sugar mixture to the sauce pan. Pour over top of the biscuit pieces in the tube pan. Bake at 325 degrees for 45 - 50 minutes. Remove from oven and let rest for 10 minutes. Invert onto a serving dish and enjoy.
In a large bowl combine chicken, celery, onion, nuts, pasta, lemon juice, salt and pepper. Mix mayonnaise with water and soup; add to the mixture and gently stir in hard cooked eggs. Turn mixture into greased 9 X 13 pan or casserole dish. Top with potato chips. Bake at 450° for 15 minutes or until bubbly. Note: If you wish this can be made earlier and refrigerated. When doing so add 10-15 minutes to baking time.
In a large skillet, brown ground beef and drain. Add onion, garlic and chili mix. Simmer for 15 minutes. Drain beans and discard liquid. Drain jalapenos; reserve liquid. Remove stems and slice. In crock-pot, combine beans, tomatoes, peppers and liquid. Add ground beef mixture. Add up to 2 cups of water. Cook on high until bubbling. Reduce heat. Simmer 4 to 5 hours or cook on low overnight.
Brown beef. Drain. Stir in pinto beans, enchilada sauce, tomato sauce, 1 cup cheese and onion. Set aside 1 cup chips and crush the rest. Stir in meat mixture. Turn into casserole. Bake, covered, at 375° for 30 minutes. Spoon sour cream atop. Sprinkle with 1/2 cup cheese. Sprinkle chips around edge. Bake, uncovered, 2 to 3 minutes. Makes 6 servings.
Combine all ingredients. Roll into large marble size balls. Bake on cookie sheet 10 to 15 minutes at 400°. Makes about 100 balls.
Place flour in bowl; add salt and mix well. Cut in shortening; add milk. Stir until mixture clings together. Put on floured board and knead lightly. Roll thin. Put in pie plate and prick with a fork. Bake at 450° for 15 minutes.
Cream shortening; add sugar and cream until light and fluffy. Add egg, beat well. Add banana, oats, nuts and dry ingredients. Drop by teaspoons onto greased baking sheet. Bake at 400° for 9 minutes.
Blend all in blender at high speed until smooth (or, mash banana then beat all with eggbeater or shake well in covered jar). Serve with cinnamon stick for a stirrer if desired. Makes about 4 servings.
Cream butter and sugar, blend in egg, peanut butter, soda, salt and vanilla. Stir in flour and oatmeal spread on greased 13x9 pan. Bake 350° 20-25 minutes.
Place eggs, margarine, sugar, flour and milk in a blender at high speed for 1 minute. Whether using chocolate chips or coconut, add and blend only a few seconds. Pour into a 10-inch greased pie plate. Bake in preheated oven at 350° for 35 to 40 minutes or until knife inserted comes out clean. Pie forms its own crust.
Put salt and pepper on meat. Place in deep ovenproof dish. Add spices and vegetables. Heat vinegar and water to boiling. Pour over meat. Cool, cover and refrigerate. Let marinate 48 hours, turning meat twice a day.
Mix well. Stuff, roll and arrange in pan for cooking. Ends of grape leaves are always folded in to secure filling. Fill pot with water. Bring to a boil and simmer for 40 minutes or until done. Add water if necessary. Pour any excess water out and serve.
*Mary says that "to crozzle" is to fry and crumble, so it can be sprinkled.
Combine sugar, salt and cider. Tie spices in small cheesecloth bag; add to cider mixture. Slowly bring to boil; simmer, covered, about 20 minutes. Use cinnamon sticks as muddlers. Makes 10 servings.
Mix cucumbers, onions, peppers and salt in a large pan. Put ice on them and let them stand for 4 hours. Drain well.
Mix together pudding, milk, Cool Whip and sour cream. Layer vanilla wafers, bananas and pudding mix; repeat once. Cover with either another 8 ounces of Cool Whip or meringue.
Cut fruit and gumdrops into small pieces. Dredge with flour. Add coconut, condensed milk and pecans; mix well. Pour into greased wax paper lined loaf pan. Bake in slow oven (250°) for 1 hour. Cool.
Mix ingredients together. Pour into unbaked pie shell. Bake at 300° for 1 hour.
Combine the rice and parsley in an 8 x 12-inch nonstick baking dish. Make a white sauce of the broth, milk, flour, salt and pepper. Combine the chicken, beans, mushrooms and sauce. Place the mixture over the rice. Cover and bake at 350° for 35 to 40 minutes. If desired, sprinkle chopped onion and cheese over the top. Bake, uncovered, for 5 minutes longer. Serves 6 with 220 calories.
Mix together in a separate bowl the flour, salt and baking powder. Chill dough. Roll dough to about 1/4-inch thickness. Cut into squares (or favorite cookie cutter). Prick with fork. Bake on cookie sheet covered with foil at 350° for 20 minutes.
Preheat oven to 350°. Slice onion and green pepper. Cook in oil until tender, but not brown. Blend in flour. Add tomatoes, salt, chili powder and oregano (jalapenos, if you dare). Cook slowly until sauce thickens slightly, about 20 minutes. Pour into shallow baking dish. Drop eggs in, one at a time, carefully. Scatter cheese and olives on top and bake until firm.
Fry bacon until crisp and drain. Pour all grease except 1 tablespoon from skillet. Add olive oil and onions to skillet. Saute onions until wilted. Stir in garlic, tomatoes, salt, sugar and red pepper. Simmer 30 minutes to reduce liquid. Crumble bacon and add along with parsley. Serve over pasta and garnish with grated Parmesan cheese.
Beat together shortening and sugar until creamy. Add egg, vanilla and peanut butter; blend thoroughly. Sift together flour, baking powder and salt; add to creamed mixture and blend well. Stir in oats. Divide dough in half. Shape one half to form a roll 8 inches long. Add chocolate to other half. Roll out chocolate dough on waxed paper to form an 8-inch square. Place roll on chocolate dough; wrap chocolate dough around roll. Pinch seam together. Wrap in waxed paper; chill for at least an hour. Cut into 1/4-inch slices.
Put chicken in a 9 x 13 inch pan, add onion and Veg-all. Mix the chicken broth and cream of chicken soup together and pour over the chicken and Veg-all. Mix flour, salt and buttermilk together and pour over the chicken. Pour melted butter over top of dough and bake in 425 oven for 30 minutes.
Mix and boil first 4 ingredients for 1 1/2 minutes. Remove from heat and add the rest of the ingredients. Mix and drop on cookie sheet. Let cookies harden and serve.
Cook grits in salt and water. Add cheese, margarine and eggs in milk. Spray baking dish with cooking spray. Bake 40 minutes at 350°.
Blend the flour and margarine until crumbly. Add egg yolk and sour cream.
Brown ground beef; add onion and garlic. Stir in remaining ingredients. Bring to boil. Simmer 5 minutes. Cover with cheese slices until melted.
Heat oil in large skillet or Dutch oven. Then brown beef, onions, and peppers. Stir in flour, then tomatoes. Cook until mixture thickens, stirring occasionally. Meanwhile, cook the macaroni according to package directions. Rinse in cold water and drain. When sauce thickens, stir in cheese, macaroni, and seasonings. Mix well. Turn mixture into large buttered casserole and bake at 375 degrees, uncovered until bubbly and browned on top, about 20 to 25 minutes.
Place chicken skin side down in single layer in large baking dish. Sprinkle with salt and pepper to taste. Combine onion, tomato sauce, honey, vinegar, Worcestershire, paprika and pepper sauce. Mix well; pour over chicken. Bake, uncovered, in a 375° oven for 30 minutes. Turn and bake 20 minutes longer or until chicken is glazed and thoroughly cooked.
Mix fruit cocktail, pineapple and pudding together and chill 10 minutes. Add the marshmallows, Cool Whip, nuts and coconut. Top with cherries and oranges.
Place milk in 4-cup bowl. Heat in microwave on Level 8 (Medium High) 5 to 6 minutes until scalded. Mix sugar, cornstarch and salt in 2-quart bowl. Stir hot milk in slowly. Stir about 3/4 cup hot milk in yolks. Stir constantly. Return egg mix to bowl. Cook Level 8 for 5 to 6 minutes until thick. Stir often. Add coconut, butter and vanilla. Pour in pie shell. Top with meringue. Brown.
Spread dough on an ungreased cookie sheet and bake at 350° for 10 minutes. Let crust cool. Combine cream cheese, Ranch dressing mix and mayonnaise in a bowl. Mix well. Spread onto cooled crust. Place finely chopped vegetables on top. Sprinkle with Cheddar cheese. Refrigerate until ready to serve. (Vegetables may vary according to taste.)
Mix first 4 ingredients together. Stir in rest of ingredients. Bake at 350° on greased and floured cookie sheet, 10 to 15 minutes.
Use any root vegetables. Scrub and thoroughly dry all vegetables. Next, use a vegetable peeler or slicer to make extra-thin slices; this will ensure that the chips bake evenly and have uniform crispness. (When slicing beets, always wear an apron and rubber gloves. Beet juice can stain clothing and skin.)
Let butter and cheese come to room temperature. Add other ingredients and beat well. Stack 3 slices of bread and cut off crusts. Spread cheese mixture on one slice. Top with second slice and spread it with cheese. Put third slice on top; cut the stacks in quarters. Spread mixture on top and slides, but not on bottom. Continue until mixture is used up. Makes about 36 squares.
Combine first 3 ingredients in a bowl; toss gently. Combine remaining ingredients; stir well and pour over pea mixture. Cover and chill at least 3 hours. Yield: 6 to 8 servings.
Tear up cake and place 1/2 of it in the bottom of pan. Pour 1/2 of the Cool Whip, Eagle Brand milk combination over cake. Then layer on strawberries. Repeat layers. Refrigerate; slice and serve. "Fruit of your choice may be used."
Place all ingredients in the blender. Mix for 2 minutes. Chill and serve.
Mix all together and put into a greased pan. Bake at 350° for 30 minutes.
Put kielbasa in pan with enough water to cover the meat. Put cover on pot. Simmer 1/2 hour. Eat hot or let cool.
In kettle of boiling water, cook broccoli 2 minutes. Remove with slotted spoon into colander. Rinse with cold water until cool; place in bowl. Cook carrots and then green beans in some water 1 1/2 minutes. Remove, cool and add to broccoli. In some water, cook pasta as label directs.
Cook sliced squash in a saucepan with chopped onion in boiling, salted water for 5 minutes; drain. Combine soup and sour cream; stir in shredded carrots. Fold in cooked squash and onion. Combine stuffing mix and butter or crackers and butter; spread half of stuffing mix in the bottom of a 12 x 7 x 1/2-inch baking dish. Spoon vegetable mixture on top of the stuffing mixture. Sprinkle remaining stuffing mixture over vegetables. Bake at 350° for 25 to 30 minutes. Yields 6 servings.
Mix apples and sugar; let stand for 1 hour. Add to mixture the remaining ingredients. Pour into Bundt pan. Bake at 350° for 1 hour.
Heat oven to 350° (moderate). Sift together first 6 ingredients. Melt shortening in saucepan large enough for mixing cookies. Stir in molasses and sugar. Cool. Beat in eggs. Gradually add flour mixture. Beat about 20 strokes. Shape into balls (golf ball size). Place on greased cookie sheets. Bake 15 minutes or until cookies have lightly browned. Store in covered stone jar. Makes 4 dozen cookies.
Mix pineapple and dry pudding. Add chopped nuts, marshmallows and Cool Whip. Chill in refrigerator.
Separate crackers and place in single layer on cookie sheet. Fill the entire sheet. Melt butter and oleo or margarine in pan, add sugar and bring to a boil for 2 minutes. Pour sauce over crackers and sprinkle with nuts. Bake 10 minutes at 325°. Be careful not to overcook.
Brown celery and onion in butter. Mix all ingredients. Bake 1 1/2 hours at 350°.
Beat the butter or margarine and brown sugar until soft and fluffy. Beat in egg and vanilla. Mix the flour, salt, baking soda and cinnamon. Gradually add to butter mixture, beating until well combined. Stir in nuts. Drop dough by spoonfuls onto ungreased baking sheets to make 1-inch mounds. Bake at 375° until lightly browned, 8 to 10 minutes. Makes 3 dozen (2 1/2-inch) cookies.
Mix together first 9 ingredients. Gradually add salad oil. Stir until well blended. Add celery and green onions. Makes 1 cup, enough for 2 1/2 pounds cooked, chilled shrimp. Serve over shredded lettuce. Serves 8 to 10.
Cook sausage 5 to 8 minutes. Add onion, pepper and garlic. Saute until tender. Drain, if necessary. Add beans, tomatoes and seasoning. Simmer, uncovered, 20 minutes. Serve over rice. Great with cornbread!
Mix pudding and milk, then add condensed milk and mix. Add cool whip, leaving small amount to spread on top when finished. Put small amount of pudding on bottom to stand up wafers around side and on bottom. Layer wafers, pudding, bananas, ending with pudding on top. Put Cool Whip on top and crunch up some wafers on top of that for decoration.
Mix vanilla pudding like directions on box, then add cool whip to pudding. Put a layer of vanilla wafers in bottom of pan, then layer of sliced bananas. Put pudding mixture on top. Then layer of wafers, layer of sliced bananas. Top with cool whip. Now, its ready to eat.
Chop onion and bell pepper. Add onion, bell pepper and ground beef to pan, brown until ground beef is cooked thoroughly. Drain well. Add remaining ingredients and simmer until thick. Serve on hamburger buns.
Mix like any other corn bread. Bake at 350° in a well-greased and floured iron frypan until brown.
Mix first six ingredients and boil one minute. Remove from stove and add oatmeal and vanilla. Drop by teaspoonful on wax paper and let harden.
Mix together well and pour into greased loaf pans. Bake at 350° for 1 hour.
Put raw hamburger on bottom of 9 x 13-inch cake pan. Drain beans and put on top of hamburger. Cover with soup. Top with Tater Tots. Cover with foil and bake at 350° for 45 minutes to 1 hour.
Melt butter in skillet; add onions. Cook over medium heat, stirring occasionally, until onions are tender, not brown. In saucepan, beat eggs with fork, add milk, salt and pepper. Stir over medium heat until hot, do not boil. Place cooked onions in pie plate with crust, pour egg mixture over onion and sprinkle with cheese. Bake in 350° oven for 30 minutes. Serve hot. Cut in wedges. Great served with steak.