HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place potatoes in large bowl; add cold water to cover and let stand for 15 minutes. Preheat oven to 425 degrees. Spray a nonstick baking sheet with vegetable cooking spray. Set aside. Drain potatoes in a colander. Spread on a double layer of paper towels. Cover with a second layer of paper towels. Press down on the towels to dry potatoes. Transfer potatoes to a clean large bowl. Sprinkle with oil, pepper and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on a baking sheet. Bake for 20 minutes, using a spatula turn potatoes; sprinkle with garlic salt. Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning. Serve immediately with ketchup on the side.
Combine all ingredients, mixing well. Drop from teaspoon (1-inch apart) onto well-greased baking sheets. Bake at 350° for 10 to 12 minutes or until golden brown. Remove at once from baking sheets. Makes about 2 dozen macaroons.
Layer first 5 ingredients in a 9 x 13-inch greased pan in order given. Pour water over all. Bake at 350° for 1 hour.
Cook chicken breast in water until tender. Drain; cool and save broth. Pull meat off bones. Place in casserole dish. Combine soups and milk. Pour over chicken. Top with dressing mix. Sprinkle with broth until it is moist. Bake at 400° for 40 minutes or until golden brown.
Preheat oven to 350 degrees. Mix all of the above ingredients well. Pour into a greased tube pan. Bake until toothpick clean.
Cook macaroni in salted water until done. Leave some water. While still on stove, break up cheese. Cook until melted.
Put into blender and frappe until slushy. May add 1 banana for extra flavor, if desired.
Put green beans in 2-quart casserole. Brown meat; drain fat. Stir in tomato sauce, garlic and cinnamon. Spread over green beans. Combine eggs and cottage cheese. Spread over meat. Put olives and Parmesan on top. Bake in 350° oven for 30 minutes. Serves 4 to 6.
Stir together flour, baking soda, baking powder and salt in large bowl. In a separate bowl, mix sugar, butter, eggs, zest of oranges and lemons, vanilla and almond extract. Mix contents of both bowls together and then add sliced almonds. Grease two baking sheets with Crisco. Take a handful of dough and form a 4-inch wide and 3/4-inch thick biscotti on a sheet of floured waxed paper. The length can be as long as you can fit on your baking sheet. Set the baking sheet on top of the dough then flip over and peel of the waxed paper. Put in preheated 325° oven for about 20 minutes or until light brown. Mix egg white and powdered sugar and brush on biscotti and put back in oven for 10 minutes until golden brown. Remove from oven and cool. Cut with serrated knife crosswise into 1/2-inch slices and place the cookies on their sides on the baking sheets. Bake 15 minutes longer. Transfer to racks and cool. Store in airtight container.
Heat a large nonstick skillet. Add pork chops and brown 2 minutes per side. Remove pork. Put onion in skillet and cook for 5 minutes until lightly browned. Add sauerkraut, gravy and butternut squash. Cover. Reduce heat to medium-low and simmer 8 minutes. Stir and top with pork chops. Cover and simmer 4 to 5 minutes or until pork is no longer pink near the bone. Makes 4 servings.
Crush Oreos and put in a bowl. In another bowl, blend the pudding with the milk; fold in Cool Whip. Refrigerate mixture for 2 to 3 minutes for pudding to thicken. In large bowl, cream the cream cheese, butter and powdered sugar (until creamy). Take the pudding from the refrigerator and add it to the cream cheese mixture. Stir until mixed thoroughly. Starting with the crushed cookies, layer the mixture and the cookies. Top and bottom layers should be cookies. Arrange gummy worms on the surface of the mixture; stick the flowers in the middle and dig in!
Simmer on low for 45 minutes or until warm. Great over chicken. Enough for a large crowd.
Line bottom of casserole (9 x 13-inch) with bread. Beat eggs; add milk and beat once again. Combine with ingredients in order listed and pour over bread. Cover and cook for 45 minutes at 325°.
Combine first 7 ingredients in large mixing bowl. Beat at medium speed for 2 minutes. Pour into buttered pie pan. Drain peaches, saving syrup. Arrange peaches over batter. Beat the cream cheese, sugar and peach juice until smooth. Spread over peaches to within 1-inch of edge of batter. Sprinkle top with sugar and cinnamon.
Combine onion and cream cheese. Thin with dressing. Serve with cauliflower or fresh vegetables.
Saute onion and bell pepper in small amount of oil. Add ground beef and cook until brown. Add seasoning to taste. Add corn, soups and half of cheese. Simmer for a few minutes, mix with cooked noodles. Pour into a large casserole dish and add remaining cheese to top. Bake at 350 degrees until cheese melts and is bubbly.
Line pan with dried beef. Roll chicken breasts and put a slice of bacon around each one. Put in pan. Mix cream of chicken soup (don't add water) and sour cream. Pour over chicken and sprinkle with paprika. Cook for 3 hours, covered, at 300° (last 30 minutes, uncovered). If you warm over, warm it slow.
Combine cake mix, pudding, eggs, oil and sour cream in large mixing bowl. Beat 2 minutes at medium speed. In another bowl, combine brown sugar, cinnamon and pecan pieces. Mix good with hand. Sprinkle half of this in greased Bundt pan. Spoon batter over this. Sprinkle the remaining half of sugar mixture over batter. Place in cold oven. Bake at 325° for 50 to 60 minutes.
Blend onion, celery leaves, parsley, flour, butter, salt, pepper and milk in blender. Arrange potato slices in a 2-quart casserole dish. Pour mixture over potatoes and sprinkle with cheese. Bake at 350° for about 50 minutes.
Combine in large bowl. Store in airtight container. 1/3 cup mix to 1 cup hot water.
Mix mushrooms, dressing and lemon juice in large nonstick skillet. Cook on medium heat 5 minutes. Stir frequently. Top with asparagus. Cover. Reduce heat to medium-low. Simmer 5 minutes or more. Sprinkle with almonds.
Prepare cake according to package directions in a 9 x 13-inch pan. Cool 15 minutes. While cake cools, bring to a boil in medium saucepan, the milk, sugar and 1/2 cup of the coconut. Boil 5 minutes. Punch holes in cake with fork and spoon hot coconut milk over cake. Cool completely.
Sift all dry ingredients together; cut in shortening with pastry blender. Add milk, all at once; stir only until the dough will follow fork around the bowl. Turn out on a floured surface. Knead gently for 1 minute. Roll out 1/2 inch thick and cut with a biscuit cutter. Bake at 450° for 10 minutes in a greased baking pan.
Beat eggs at medium speed until frothy. Gradually add sugar, beating until thick. Add skim milk and salt. Mix well. Pour egg mixture into a large pot. Place over low heat. Cook, stirring constantly until heated thoroughly. Combine egg mixture, condensed milk, evaporated milk and vanilla. Stir well. Add bananas, cherries and nuts. Freeze in a 1 1/2 gallon freezer. Let stand for 15 to 20 minutes after freezing.
Cut orange into eights, removing seed. Grind orange and cranberries and add water and sugar. Relish may be stored in refrigerator for weeks or in freezer 6 months.
Mix all ingredients together, except crumbs. Pour in greased 9 x 13-inch pan. Cover with crumbs and bake 1 hour at 325°. For crumbs, melt 2 tablespoons butter and add 1 cup cracker crumbs. Mix with bread.
Put garlic and salt in salad oil for 1 hour. Mix together the cider vinegar and lemon juice. Remove garlic clove from oil (if desired) and gradually add vinegar mixture to oil and beat until frothy. Mix in 4 hard-boiled eggs to a pound of spinach. Add generous amount of crisp, crumbled bacon. Use fresh spinach only. Wash very thoroughly to eliminate sand and cut off stems. One pound of spinach serves 8 to 10 people.
Grind zucchini to make 10 cups. Combine with ground peppers and onions. Sprinkle salt over vegetables. Let stand overnight in fridge. The next morning, rinse in cold water; press out. Add turmeric, nutmeg, celery, pepper, cornstarch, vinegar and sugar to vegetables. Cook gently 20 to 30 minutes. Pour into hot sterilized jars and seal immediately. Put in water bath to seal lid for 30 minutes. Makes 8 pints.
Combine the first 4 ingredients together; reserve 1/2 cup for topping. Add the 1/2 cup additional flour, baking powder and baking soda to the first mixture; mix well. Add the egg, vanilla and buttermilk to the mixture; mix well. Place in greased 9 x 9-inch cake pan. Sprinkle the topping on; bake in a preheated 375° oven for 20 to 25 minutes.
Cream butter with sugar and eggs. Add bananas and vanilla. Sift together dry ingredients and add alternately with buttermilk to creamed mixture. Blend well. Stir in dates and nuts. Pour into tube, loaf or layer pan. Bake at 350° for 55 to 60 minutes.
Wash and trim squash. Shred with shredder or in food processor to measure 4 cups.
Saute onion, garlic and green pepper until soft. Add mushrooms and carrots. Saute 3 minutes. Add rest of ingredients. Add jalapenos, Worcestershire and Pic-a-Pepper sauce to taste. Cover and simmer 45 minutes. Uncover and simmer for 10 minutes. Taste for spice (hotness). Serve in bowls and top with your choice of cheese.
Separate eggs; reserve about 1/4 cup coconut. Whip egg whites. Combine all other ingredients; cook over low heat until thickened; pour into pie shell. Top with egg whites; sprinkle with 1/4 cup coconut. Brown on broil for about 2 minutes.
Pour into a saucepan together; simmer. Make 6 servings of Minute rice. Pour simmered beans over rice to serve. Allow to set a few minutes to mingle flavors.
Mix well add 3 to 4 tsp. per 8-10 oz. cup of water.
Mix together eggs, milk, dry mustard, salt and mushrooms. Grease a casserole dish. Alternate layers of bread, cheese and ham. Pour milk and egg mixture over and let stand overnight. Bake for 1 hour at 325°.
Melt butter in 1/4 cup boiling water. Add flour and a dash of salt. Stir good until it forms a ball. Remove from heat and add 1 egg and cheese. Drop by teaspoons on cookie sheet (bake at 400° for 20 minutes). Stuff with chicken, ham or tuna salad.
Place brisket on a large piece of aluminum foil. Sprinkle generously with 1/4 cup liquid smoke and spices. Wrap well. Put in crockpot. Cover and cook on low 10 - 12 hours or high 4 to 6 hours. Slice brisket into thin slices. Serve warm with juices poured over brisket.
Cook spaghetti and drain. In large bowl mix butter, salt, Parmesan, pepper and egg. Add spaghetti and toss. Spread evenly in 9 x 13-inch pan. Brown meat adding onion, green pepper and garlic. Drain off fat. Stir in sauce, sugar and oregano. Spread cottage cheese over spaghetti layer. Top with meat mixture and bake at 350° for 30 minutes. Sprinkle with Mozzarella. Bake another 10 minutes.
Cook potatoes in boiling water until tender. Drain. Peel and cut potatoes in half lengthwise. Place in a greased shallow baking pan. Set aside.
Cut up cabbage and cook in salted water until tender. Make a white sauce with the butter, flour and milk.
Mix salt with flour in bowl. Cut in butter until mixture makes coarse crumbs. Blend together in separate bowl sour cream, egg yolk and vanilla. Gradually add to flour mixture, mixing well. Chill until firm enough to handle, about 3 1/2 to 4 hours. Divide dough into 3 parts. Roll each part on a lightly floured board into a 9 to 10-inch circle about 1/8-inch thick. Cut each circle into 12 wedges. Mix nuts, sugar and cinnamon and sprinkle 3/4 of the mixture over the wedges. Roll from widest end to the point. Brush with egg white and sprinkle with remaining nut mixture. Bake on greased baking sheets at 350° for 18 to 20 minutes. Yield: 3 dozen.
Boil the syrup, water and 1 1/2 cups powdered sugar. Boil and add the marshmallows and vanilla. Boil and add 1 1/2 cups powdered sugar so you will have 3 cups all together (powdered sugar). Do not add last 1 1/2 cups sugar until it boils. Pour over popcorn. (I use my turkey roaster full of popcorn.) Shape into balls. Use oleo on your hands or use 2 Baggies over your hands. Two drops of red or green coloring may be added for Christmas.
Mix vegetables; bring to a boil. Simmer 5 minutes. Place in pint jars and process 5 minutes at 5 pounds of pressure to can. Makes 8 pints.
Cream together oil, sugar, egg and vanilla. Add dry ingredients which have been blended together. Add nuts. Spread in greased 9 x 9 x 2-inch pan. Bake at 350° for 20 to 25 minutes. Cool in pan. Cut in squares. If desired, top unbaked dough with 1/2 package chocolate or butterscotch chips or Holiday M&M's.
Mix together cake mix, eggs, oil, sugar and apricot nectar juice. Pour batter into a well-greased and floured Bundt tube pan. Bake at 350° for 40 minutes or until brown. Let set in pan 15 minutes and then turn out. While still warm, drizzle the topping over cake.
Cook the macaroni in salted water until tender, about 8 minutes. Add the tomatoes and heat through. Serve hot.
Saute onion in oil until tender but not brown. Combine egg and milk. Add to biscuit mix and stir until moistened. Add onion, half of cheese and parsley. Spread dough in a greased 8-inch round cake pan. Sprinkle with remaining cheese and parsley. Drizzle butter over top and bake at 400° for 20 minutes. Serves 8.
Mix 1 can each lemonade, orange juice and grape juice with water as directed on cans. Pour each juice into an ice cube tray, setting aside any juice that is leftover. Freeze. About 15 minutes before serving, mix second can of lemonade and combine with ginger ale in punch bowl. Add remaining reconstituted fruit juices. Makes 2 quarts or 12 to 14 servings.
Mix first 5 ingredients well and then add next 4 ingredients. Mix well and shape into 1-inch balls.
Mix and roll into little balls and sprinkle with sugar. Place cookies on cookie sheet. Press down with fork. Bake at 300° until faintly brown, 8 to 10 minutes.
Gradually mix liquid ingredients into dry ingredients and knead dough. Roll half at a time on board on wet surface. Slice off 1/2-inch at a time. Keep your hands wet and press slices flat. Drop one at a time into broth and cook 25 minutes. Keep cover on and stir once in awhile.
Saute ham, sausage and vegetables in butter until soft. Stir in stock, tomatoes, Ro-Tel and seasoning. Bring to a boil and add rice. Cook until rice has absorbed liquid, 40 minutes for whole grain rice or you may use Minute rice and reduce time. Stir in steamed shelled shrimp. Have the deli department of your grocery steam shrimp to save time.
Remove crust from bread. Butter on both sides; break into pieces and place in bottom of 9 x 13 casserole dish. Fry sausage and crumble; set aside to drain. Sprinkle sausage and cheese on top of bread. Combine milk, eggs and salt; beat well. Pour on top of casserole. Refrigerate overnight. Remove from refrigerator 15 minutes before cooking. Bake at 375° for 45 minutes.
In an ovenproof skillet, cook sausage until lightly browned. Add eggplant, onions and green peppers. Cook until tender-crisp. Stir in rice, broth, tomatoes and seasonings. Bring to a boil. Cover and bake at 350° for 30 minutes or until rice is tender and liquid is absorbed. Fluff lightly with a fork. Remove bay leaf.
In a half gallon pitcher, put the 2 cups of hot water and the sugar. Stir until sugar is dissolved. Add lemon juice and the 4 cups of cold water. Add ice to make a half gallon.
Combine in skillet and brown the beef and onion. Add tomato soup, salt, corn, chili powder and peppers. Mix and simmer 15 minutes. Put in greased casserole and top with corn bread topping, which has been mixed acccording to directions on mix. Bake, uncovered, at 350° for approximately 30 minutes.
Mix Russian dressing, preserves and onion soup. Pour over chicken and refrigerate overnight. Bake at 350° for 1 hour.
Sprinkle the chicken with salt; let stand 1 hour. Chop the livers finely. Combine with bread crumbs, egg, salt to taste, dill weed, pepper and as much milk as needed for a loose, sour cream-like consistency. Fill cavity of chicken with crumb mixture; truss. Place chicken in	roasting pan. Bake at 400° for about 45 minutes, or until chicken is tender. Baste often with melted butter.
Heat oven to 350°. Stir together all ingredients. Pour into ungreased 1 1/2-quart casserole. Cover and bake 1 hour. Yields 4 to 6 servings.
Cream butter and brown sugar; add flour and nuts and mix. Set aside 1 cup of the mixture for topping. Press remainder in bottom of 8 x 8-inch baking pan. Bake at 350° for 12 to 15 minutes. Blend sugar and cream cheese until smooth; add egg, milk, lemon juice and vanilla. Beat well. Spread over bottom crust and sprinkle with reserved 1 cup topping. Return to oven and bake 25 minutes more. Cool, then chill and cut into triangles. May double recipe and bake in a 9 x 13-inch pan. Makes 20 to 25 bars.
Cream Crisco and sugar. Add eggs, one at a time. Add sifted flour alternately with milk. Add vanilla. Bake at 350° for 30 minutes.
Preheat oven to 350°. Measure all ingredients into a large bowl. Mix together. Pour into greased and floured 13 x 9-inch pan. Bake for 40 minutes. Serve with Cool Whip.
Cook ground beef and onion in skillet until beef is browned. Add salt, pepper, oregano and tomato sauce. Simmer slowly. Combine cottage cheese, cream cheese, sour cream and green pepper. Place half the noodles in bottom of greased 3-quart casserole dish. Top with cheese mixture; add remaining noodles. Pour meat mixture over top. Bake in 350° oven for 30 minutes. Sprinkle with Parmesan and let brown slightly. Yields 8 to 10 servings.
In large bowl, mix orange juice and sugar. Then slice peaches in bowl. Make sure all peaches have juice on them. Put in container and freeze.
In medium bowl, blend together soup and sour cream; set aside. In large bowl, toss together chicken, onion, 4 ounces Cheddar and picante sauce. Moisten with about 1/4 of soup mixture. Divide chicken mixture evenly among tortillas by spooning across center. Blend broth into remaining soup mixture. Cover bottom of greased 9 x 13-inch baking dish with some soup mixture. Roll tortillas tightly and place seam side down in single layer. Spread with remaining soup mixture and sprinkle with remaining 4 ounces Cheddar. Bake at 350° for about 35 minutes.
Mix all ingredients except cheese. Pour half of batter into pan. Spread half of cheese on batter. Add remaining batter and top with rest of cheese. Bake at 350° for 60 minutes or until brown around edges.
Heat oven to 300°, slow oven. Mix together butter, sugar and vanilla. Stir in flour and nuts. Form dough into small balls. Place on greased cookie sheet and bake about 30 minutes. While still hot, roll puffs in confectioners sugar.
Peel potatoes and slice thin. Make white sauce with margarine, flour and milk. Put half the potatoes in a greased 2-quart pan. Cover with half the sauce, seasonings, onion and ham. Add remaining potatoes, seasonings, onion and ham, then remaining sauce. Cover and bake in moderate oven at 350° for about 1 hour. Uncover and continue baking until top is browned. Yields 4 to 6 servings.
Mix yeast, margarine, egg, water and sugar in large bowl. Add flour and mix well. Cover and refrigerate. Use as needed.
Combine all ingredients. Bake in a greased 9 x 13-inch pan for approximately 1 hour at 325°. Keep a close eye on this casserole after 45 minutes of baking; it browns quickly!
Crush cookies in food processor until it looks like dirt. Set aside. Cream oleo, powdered sugar and cream cheese. Mix milk and instant pudding. In a large bowl, layer cookie crumbs to start and use cookie crumbs to top.
In a mixing bowl, cream shortening and sugar. Add eggs and extract; beat well. Add remaining ingredients; mix well. Chill for 1 to 2 hours. Shape into 1 1/4-inch balls. Place 2 1/2-inches apart on lightly greased baking sheets. Bake at 375° for 11 to 13 minutes or until lightly browned (do not overbake). Cool 1 minute on pan before removing to a wire rack. Yield: 5 1/2 dozen.
Dip each biscuit in melted margarine and then in mixture of sugars, nuts and cinnamon. Stand on edge in 9 x 5 x 4-inch loaf pan. Make 2 side by side rows. Sprinkle with remaining sugar mixture. Cover with foil and bake 15 minutes more or until golden and biscuits are done. Cool 5 minutes and turn out on serving plate. Great for Saturday morning breakfast or cold winter evening treat.
Saute onions, peppers and celery in a large skillet in 4 tablespoons melted butter. Add tomatoes, chili powder, salt and pepper. Cook until thick. In a separate pan, melt 2 tablespoons butter. Add flour and blend thoroughly. Add milk and stir until thickened to make a white sauce. Combine with tomato mixture. Slice eggs in round slices. In a buttered 9 x 13 x 2-inch glass baking dish, place a layer of white sauce and tomato mixture and a layer of eggs alternately until ingredients are used, ending with sauce. Top with buttered plain toasted bread crumbs and Parmesan cheese if desired. Bake at 350° for 30 minutes. Yields 12 servings.
Process the egg yolks, mustard and vinegar in a food processor or blender just to combine, about 30 seconds. With the machine running, pour the oil in a thin steady stream through the feed tube to make a thick mayonnaise. Add Roquefort and process just until combined (not smooth). Season to taste with salt and pepper. Makes about 3 cups.
Mix pie filling, cake mix and eggs together. Put 1/2 batter in 9 x 13-inch pan. Sprinkle 1/2 sugar and cinnamon over it. Put remaining 1/2 batter in pan and sprinkle with the remaining 1/2 sugar and cinnamon. Bake for 30 minutes at 350° or until toothpick comes out clean.
Roll crescent rolls out flat. Spread slightly with butter. Sprinkle with nuts. Mix butter, honey and confectioners sugar and set aside. Separate each roll and roll up crescent style. Place in sprayed 8 x 12-inch pan. Bake in 350° oven until golden brown. Drizzle honey mixture on warm cooked rolls, not hot rolls.
Combine sugar, syrup, butter and salt in a 2-quart dish. Bring to a boil in microwave. Boil on High for 2 minutes. Add vanilla and soda. Stir until smooth. Put corn in a paper sack. Pour mixture over corn. Shake well. Microwave 1 1/2 minutes on High. Shake again. Return to microwave. Cook on High 1 1/2 minutes. Shake again.
In heavy saucepan, melt candy bars in 2 cups milk. Cool. Beat egg and add sugar. Beat well again. Add vanilla, remaining milk and half and half. Combine mixtures and mix well. Pour into gallon freezer can. Add extra milk, if needed, to come to fill line. Freeze according to freezer directions.
Dice or cube all veggies. Place in a large pot. Add water; add seasonings and simmer until thick. Can add other vegetables if you like. Only 97 calories per serving.
Mix together in crock-pot the white almond bark, chocolate chips, cocoa and vegetable oil. Melt together, then blend in cocktail peanuts until somewhat stiff, probably 2 large packages. Then drop onto wax paper and cool. Can add paraffin to make shiny.
Cream butter and sugar and add eggs. Add other ingredients and beat all until they are blended. Cook at 350° until toothpick comes out clean.
Melt butter and cocoa together. Remove from heat and stir in sugar and eggs. Mix well. Add flour, salt, chopped nuts and vanilla. Mix well. Spoon batter into greased 13 x 9 x 2-inch pan and bake at 350° for 35 to 40 minutes. Sprinkle marshmallows on top of warm cake. Cover with your favorite chocolate frosting. I like to use this:
Cut potatoes into wedges. Mix remaining ingredients and pour over potatoes. Bake at 375° for approximately 45 minutes or until potatoes are tender.
Peel and cut up eggplant. Dip in beaten egg and roll in a mixture of flour and Italian bread crumbs. Brown in oil and drain on paper towels. Put a layer of eggplant in a baking dish. Add each additional layer in order: spaghetti sauce (Ragu), Parmesan cheese, Mozzarella cheese and sprinkle dried minced onion and chili powder on top. Repeat layers. Bake at 400° for 25 to 30 minutes. Serve with salad and garlic bread.
Mix well and bring to boil. Simmer for 3 minutes. Pour over cabbage, bell pepper and onions. Chill in refrigerator.
Mix together brown sugar, butter and corn syrup. Spread in bottom of two 8-inch square baking pans. Mix together pecans, cinnamon and white sugar. Divide in half for each tube of rolls.