HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prick potatoes with a fork and bake in a 375° oven for 45 to 50 minutes. Cool slightly and cut potatoes in half. Scoop out potatoes, leaving a thin shell. Put pulp in a small mixer bowl and add cheese and seasonings. Beat until smooth. Add milk and beat until fluffy. Pipe or spoon mixture into shells. Sprinkle with paprika and place on cookie sheet. Cover loosely with foil. Bake for 10 minutes, then uncover and bake for 10 more minutes.
Let sugar, water and vinegar cook to soft ball. Pour 1/2 of syrup slowly over stiffly beaten egg whites. Continue beating. Return remaining half of syrup to stove. Cook until hard ball stage. Pour slowly over other mixture, beating continuously until proper thickness to spread.
In a bowl, combine vegetables, soup and chicken. Transfer to an ungreased 9-inch pie plate. In another bowl, combine egg, milk and biscuit mix just until moistened. Pour over chicken mixture. Bake at 400° for 30 to 35 minutes or until golden brown. Makes 6 servings.
Combine the Karo and sugar; boil to 300° or until brittle when a little is dropped in cold water. Add the soda and vanilla to the candy and spread thickly on oiled pans, containing a layer of roasted peanuts.
Place sugar, egg yolks and lemon juice in a medium saucepan over low heat. Whisk to combine, then switch to a wooden spoon. Cook slowly, stirring constantly, until mixture thickens and coats back of spoon. Cook a few minutes more but do not allow to boil. Remove from heat, stir in butter and zest and let cool. Cover with plastic wrap and chill until ready to use. Makes about 3 cups. This is a tangy topping for gingerbread, scones and crumpets.
Slice cookie dough into their slices. Arrange slices in greased pie pan or oblong glass casserole dish. Make sure slices come up the sides. Bake according to cookie dough directions. Let cool, then fill with cream cheese, powdered sugar and vanilla mixture. Top with fruit arranging it beautifully.
Brown hamburger meat and onion. Add all remaining ingredients except noodles. Simmer 5 minutes. Mix in noodles. Pour in greased baking dish. Bake at 350° for 1 hour. Yields 6 servings.
In a medium size bowl, mix vanilla pudding and juice from oranges and pineapple. Mix until smooth. Add oranges and pineapple. Chill. Add slices of bananas and marshmallows before serving.
Mix and press into 9 x 13-inch pan. Bake 15 to 18 minutes at 350°. Cool.
Wash cauliflower. Break into flowerets. Cook covered in small amount of boiling salted water, about 10 minutes. Cook Brussels sprouts and onions according to directions. Combine all vegetables in lightly greased 9 x 13 dish.
Take 1 cup of shredded potatoes or hash browns. Cook to a light brown, along with the onions. After they are light brown, take one slice of cheese and slightly melt it in the potatoes and onion. Then take some leftover chilli, pour it over the potatoes, onion and melted cheese. Throw in the tomatoes and eat.
Mix the first 5 ingredients. Pour into casserole. Sprinkle cheese on top. Crush crackers and sprinkle over cheese. Melt margarine. Spread over crackers. Bake 15 minutes at 400°.
Preheat oven to 400°. Line a cookie sheet with foil and spray lightly with Pam. Place crackers, salty side up on cookie sheet. In a saucepan, boil butter and brown sugar for 2 to 3 minutes, stirring constantly. Remove from heat. Then add the almond extract. Pour mixture over crackers and bake for 6 minutes. Take out of oven and top with broken pieces of chocolate. Spread evenly as chocolate begins to melt. Cool completely in refrigerator, then break apart.
Heat oven to 375°. Prepare pastry. Beat eggs, sugar, salt, cinnamon, nutmeg, cloves, corn syrup and margarine with hand beater until blended. Stir in walnuts and raisins. Pour into pastry-lined pie plate. Bake until set, 40 to 50 minutes.
Cream together oleo and sugar. Stir in and beat the egg, milk and vanilla. Add dry ingredients and mix thoroughly. Chill for 1 hour or longer. Drop by spoon 2-inches apart on greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Place chocolate chips, coffee and water in a 4-cup measuring bowl. Heat for 3 minutes in a microwave. Remove from oven and stir in remaining ingredients. Heat for 4 minutes. Enjoy.
Cream butter and sugar. Add flour, vanilla and nuts. Roll into fingers. Bake on ungreased cookie sheet for 8 to 12 minutes at 350°. Roll in powdered sugar while warm.
Cream sugar, margarine, sour milk and eggs together. Add soda, baking powder, vanilla and enough flour to roll. Cut with cookie cutters or glass dipped in sugar. Bake at 350° for 8 minutes.
Cut round steak into 6 pieces. Brown slowly. Blend vinegar, Worcestershire sauce, catsup, water, salt and pepper. Pour over meat. Bake at 350° for 1 hour.
Mix together all ingredients except blueberries. Stir in blueberries. Bake at 400° for about 15 minutes. Yield: 1 dozen blueberry muffins.
Cook macaroni in salt water until tender and drain. Brown meat and onion in fat. Add macaroni, meat and all remaining ingredients in greased baking dish. Sprinkle with crushed corn flakes or bread crumbs. Bake until nice and brown at 350°.
Wash and soak lima beans for 30 minutes. Cook 1 1/2 hours. Wash meat	and cook in separate pot until tender.	Add meat, green pepper, tomato sauce, black pepper and salt to lima beans. Season to your taste. Cook 1/2 hour longer.
Chop artichoke up fine and combine with other ingredients. Bake in a greased pie plate for 20 minutes at 350 degrees. Serve hot with crackers or chips.
Mix all ingredients well until Jell-O and sugar are dissolved. Add 2 cups cold water. Stir and pour into popsicle forms or small paper cups with popsicle sticks in them. Freeze.
Spray miniature muffin pans with Pam. Mix all ingredients well and drop by spoon into muffin pan. Bake at 350° until lightly brown. Makes approximately 2 dozen.
Press rolls together in a jelly roll pan to make crust. Bake until brown. Mix the cream cheese, mayonnaise and dressing together and spread over cooled crust, forming filling. Sprinkle the raw vegetables over filling and top with the shredded cheese. Cut into squares.
Melt butter; stir in remaining ingredients. Microwave 2 minute or until melted; pour into greased 9 x 9-inch pan. Chill, cut into squares.
Heat oil in a skillet on medium-high. Add celery and onions and cook for approximately 5 minutes, until onions are limp. Add eggplant cubes and saute just until tender. Add tomatoes, wine vinegar, a little sugar, salt and pepper. Cook over low heat for 5 minutes, stirring occasionally. Remove from heat; stir in capers and olives. Cover and chill until serving time. Serves 6.
Mix Bisquick and water and pat into 11 x 17-inch jelly roll pan; add pizza sauce, ground beef and grated cheese. Bake in 400° oven for 20 to 25 minutes. Last 5 minutes, add slices of American cheese.
Place fried chicken in deep pot on low flame or low setting. Pour both cans of soup over chicken and let it simmer; this makes gravy over the chicken and makes a delicious meal served with rice and a nice salad.
Mix all ingredients, except lemon pepper, together. Form into a ball and cover with lemon pepper. Wrap cheese ball in wax paper and refrigerate. Serve with crackers.
Brown hamburger meat until done. Drain grease off hamburger. Then add tomatoes. Stir well. Then add cooked elbow macaroni. Serves for 6 people.
Mix all ingredients thoroughly and equally divide into two loaf pans. Bake in preheated 325° oven for 1 hour.
Put bread in toaster until golden brown. Spread peanut butter on bread all over. Sprinkle sugar all over peanut butter. If you want, put butter after it is golden brown.
Combine juice, sugar and extract. Stir until sugar dissolves. Chill. To serve, pour ginger ale in juice. Serve over ice.
Preheat oven to 350°. Combine dry ingredients and set aside. Cream sugar and oil. Add eggs one at a time, beating well after each. Add dry ingredients alternately with milk (begin and end with dry ingredients). Add vanilla, bananas and nuts. Pour into 2 greased and floured loaf pans. Bake 50 to 60 minutes, or until pick inserted in center comes out clean.
Place cubed eggplant in saucepan with enough water to cover. Heat until water comes to a boil, then cook 3 to 5 minutes. Place eggplant in a bowl and add cheese, bread crumbs, parsley, garlic, salt, pepper and eggs. Blend well. In a skillet, add the oil and heat. Drop eggplant mixture by spoonful in pan to size of hamburg. Fry on both sides and add more oil as needed.
Allow cream cheese to set at room temperature 30 minutes or until soft. Preheat oven to 375°. Separate rolls into 8 triangles; place on greased 12-inch pizza pan with elongated triangle points toward center. Press dough together to form crust. Brush with beaten egg. Bake at 375° for 10 to 12 minutes until brown. Cool.
Melt butter and mix with stuffing. Put 1/2 in baking dish and small pieces of chicken in a layer over stuffing. Pour 1 can broth over chicken. Mix sour cream with undiluted cream of chicken soup and spread over chicken. Add remaining stuffing and pour second can of broth over this. Bake at 350° for 30 minutes.
Heat oven to 375°. Grease 15 x 10 x 1-inch baking pan. In a large bowl, combine cake mix, margarine and eggs. Stir by hand until thoroughly moistened. Stir in nuts and candy bits from cake mix. Spread in greased pan. Bake at 375° for 13 to 17 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool completely. Frost cooled bars with frosting. Sprinkle with candy bits from frosting. Cut into bars. Makes 48 bars.
Place roast, potatoes, carrots and onions in a crock-pot. Mix water, salt, pepper and flour together to form a gravy and pour over first four ingredients. Cook on low for 6 to 12 hours and on high for 4 to 6 hours.
Mix cake according to directions. Grease pan. Layer in pan the nuts, coconut and chocolate chips. Pour cake mix on top of ingredients.
Combine oil, eggs, sugar, zucchini and vanilla in a large bowl. Stir in flour and cinnamon. Blend well (do not beat). Stir in nuts. Spoon batter in a well-greased pan. Bake at 325° for 1 to 1 1/2 hours.
Drain clams; reserve liquid. Fry salt pork until crisp in a large saucepan; remove. Add water, potatoes, onions and reserved clam liquid to fat in saucepan. Cook, covered, until potatoes are tender, about 10 to 15 minutes. Add milk, cream, clams and salt pork. Heat slowly just to a boil. Season to taste with salt and pepper. Float butter atop each serving.
Mix all ingredients as listed. Pour into unbaked pie shell. Bake at 350° until golden brown.
Trim bread; let dry out completely. Soak bread in water; press out water thoroughly. Chill overnight in cloth bag with heavy weight on top to press out any remaining excess water. Put pork through food chopper using medium blade; cook over low heat until pink color shows. Put turkey liver through chopper; cook with pork until lightly browned. In a separate small skillet, cook the celery and onion in butter or oleo until onion is transparent. Crumble bread in large mixing bowl; add pork and liver together with drippings. Add celery, onion and eggs. Mix well. Season with salt, pepper and monosodium glutamate. Will make enough stuffing for 12 pounds dressed turkey.
Preheat oven to 300°. Drain and chop artichokes. In a medium bowl, combine all ingredients. Place in a decorative ovenproof shallow dish and bake about 15 minutes until bubbly. Serve with crackers or bread rounds, toasted.
Add melted butter to cake mix and 2 eggs. Mix well. Spread in bottom of a large pan. Blend 2 eggs and cream cheese together. Add the powdered sugar. Spread on top of cake mix. Bake at 325° for 40 minutes. Sprinkle with powdered sugar.
Beat cream cheese and butter at high speed until creamy. Gradually add powdered sugar, beating at low speed until smooth. Stir in vanilla and pecans. Yields 3 1/2 cups. Makes enough for 3 (9-inch) cake layers. Preparation time: 5 minutes.
Coat a 9 X 13 baking dish with cooking spray. Heat over to 425°. Whisk together oil, mustard, paprika, thyme, salt and pepper in a large bowl. Add potatoes and stir until they are coated. Transfer potatoes to the baking dish and roast 15 minutes. Stir and roast another 15 minutes.
Add all of the cider, orange juice, cinnamon sticks and cloves together in a large pot and simmer for 15 minutes. Enjoy!
Combine all ingredients in the container of an electric blender; process until smooth. Heat thoroughly over very low heat; don't cook, just heat. Combine this with various vegetables for a low-fat meal. Serve with the pasta of your choice.
Drain pineapples, reserving 3 Tbsp. of its juice. Combine sugar and flour. Stir in reserved pineapple juice. Add pineapple and cheese. Mix well. Spoon mixture into greased casserole dish. Combine melted margarine and cracker crumbs, stirring well. Sprinkle crumbs over pineapple mixture. Bake at 350° for 30 minutes or until lightly browned. You may double this recipe.
Saute chopped vegetables with sage, salt and soy sauce in 1/4 cup water. Blend flour and sunflower seeds with 2 cups water. Add to sauteed vegetables and simmer a few minutes. Place in bowl bread crumbs, walnuts and brown rice. Add sauteed vegetables and sunflower mixture. Mix well. Pour into casserole dish and bake at 350° for 45 to 60 minutes, until well browned. Serve with Chicken-like or Cashew Gravy. Serves 8 to 10.
Mix together until cheese is soft to work with. Wash and take stems out of mushrooms. Chop 4 or 5 of the stems real small and add to cheese. Spoon cream cheese into center of mushrooms and serve.
Dissolve gelatin in hot water; add cold water and the rest of the ingredients. Chill until firm.
Cut elephant into bite size pieces. This will take about 2 months. Reserve trunk as you will need something to store the pieces in. Add enough brown gravy to cover. Cook over kerosene fire for about 4 weeks at 465°. This will serve 3,800 people. If more are expected, add the 2 rabbits, but do this only if necessary as most people do not like hare in their stew.
Fry out 1 pound hamburger meat; drain off all grease and add one large onion. Mix everything together in crock-pot and cook six to 8 hours.
Over medium heat, heat oil. Add onion; cook until soft for 2 minutes. Add garlic; cook abut 1 minute. Add chicken broth and seasonings. Heat to boiling; cook 1 minute. Add tomatoes with juice; return to boiling. Cook 5 minutes, stirring occasionally. Add crabmeat and scallops. Cover and cook until scallops are tender. Serve over pasta.
Clean and slice strawberries; add glaze (set aside). Spread cookie dough on pizza pan. Bake until golden brown. Mix cream cheese, sugar and vanilla. Spread over cooled cookie dough, cream cheese mixture, then strawberries and glaze. Refrigerate for about 1 to 2 hours before serving.
Grease casserole dish. Put rice (uncooked) in casserole. Sprinkle dry onion soup on top. Add 2 cups water and stir. Place chicken on top. Mix mushroom soup with 1/2 cup water. Pour over breasts or strips. Season with salt and pepper. Cover tightly with foil. Bake at 350° for 1 1/2 hours.
Mix all ingredients thoroughly. Drop by spoon into hot oil and deep fry until brown. (Makes 12 to 15.)
Add salt to cabbage. Let stand one hour; squeeze out extra juice. Boil last 7 ingredients 1 minute; let cool to lukewarm, then pour over squeezed cabbage. Pour into containers and freeze.
In a saucepan, combine the first 6 ingredients; simmer for 15 to 20 minutes. In a skillet, brown the beef. Drain; stir in 1/3 of the sauce. Spread another third on the bottom of a greased 13 x 9 x 2-inch baking pan. Place 3 tortillas over sauce, tearing to fit bottom of pan. Spoon half of meat mixture over tortillas; sprinkle with 1 1/2 cups cheese. Add 3 more tortillas. Spread refried beans over tortillas; top with remaining meat. Sprinkle with 1 1/2 cups cheese. Layer remaining tortillas; top with the remaining sauce. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 35 to 40 minutes. Let stand 10 minutes before cutting. Serve with taco sauce, sour cream, chili peppers, chopped onion and/or guacamole if desired. Yields 8 to 10 servings.
Mix the first 3 ingredients together; let set 10 minutes. Add 3 cups flour. Beat smooth and bubbly. Let stand 20 minutes. Add oil, salt and 9 cups flour. Knead until smooth. Let rise until double, about 1 hour. Punch down and cut into 5 pieces. Let rest 10 minutes. Form into loaves and place on floured pan. Let rise until double. Just before putting in the oven, slash 4 or 5 times or 1 slash longways. When done, brush with butter and cool, uncovered. Bake at 400° for 15 minutes, then at 375° for 30 minutes.
Mix thoroughly beef, bread crumbs, egg, salt, pepper and 1 teaspoon chili powder. Shape firmly into 16 meatballs. In 8-inch skillet, brown meatballs, pour off fat. Add onion and remaining chili powder. Cover; cook over low heat 20 minutes or until done. Add beans. Heat; stir occasionally. Garnish with cheese. Makes 3 cups.
If self-rising flour is used, omit soda and baking powder and use sweet milk. This makes a 3 or 4 layer cake.
Mix eggs, pumpkin, sugar and spices together; pour into a 13 x 9-inch pan. Sprinkle dry cake mix on top. Drizzle melted butter over mix; sprinkle nuts over all. Bake at 325° for 1 hour and 20 minutes. Cover with foil loosely the first half of baking time (to keep from browning too soon). Cut into squares and serve with cream.
Place all ingredients except carrots and rice in crock-pot. Cook on high setting for 3 to 4 hours. Add carrots and rice; simmer for 1 to 1 1/2 additional hours. Place on low until ready to eat. Delicious with corn bread.
Remove stems and inside of mushrooms. Mix all the other ingredients in a bowl. Stuff mushroom caps and place in a casserole dish. Bake, uncovered, at 350° for 20 minutes.
Mix together all ingredients (not the rolls). Cut rolls in half; spread with mixture. Wrap each roll with aluminum foil. Bake for 10 minutes at 400°.
Beat egg whites until stiff. Add baking powder and sugar and beat into egg whites. Fold in crushed vanilla wafers and chopped nuts.
Melt butter in saucepan; add onion and garlic and cook slowly until onion is soft. Add parsley, thyme and cayenne. Add raw shrimp and cook about 20 minutes.
Scramble eggs and set aside. Cook bacon, crumble and set aside. On medium-high heat, melt 1 tablespoon of butter. Place 1 tortilla shell in pan for 30 seconds. Turn shell quickly. Put 1/4 of scrambled eggs, 1/4 of crumbled bacon and 1/2 slice of cheese on half of the tortilla shell. Fold other half of shell over fillings. Remove from heat. Makes 4.
Finely chop cabbage; add salt and sugar. Stir somewhat; add onion and stir again. Add milk and salad dressing and stir well. Let the flavors blend awhile for better flavor.
In blender container, combine half of the cold water, half of the orange-grapefruit or orange-pineapple juice concentrate and half of the lemon sherbet. Cover and blend 15 seconds. Pour into 3 tall glasses. Repeat with remaining water, concentrate and lemon sherbet. Carefully fill glasses with chilled ginger ale. Stir gently. Makes 6 servings.
Combine the honey, sugar, butter, lemon juice and cinnamon. Set aside. Peel and pit peaches. Place peach halves in baking dish. Fill cavity with honey mixture. Pour water around peaches. Bake at 375° for 15 or 20 minutes. Pour over angel food cake or ice cream. (This also goes really well with meats such as chicken or roast pork.)
Preheat the oven to 375°. Into a large bowl, sift the flour with baking soda and salt. Add sugar, egg, vanilla and butter. With wooden spoon or electric mixer at medium speed, beat until smooth and well combined (about 1 minute). Stir in walnuts and chocolate pieces. Drop by the teaspoonful, 2-inches apart, onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden. Remove to wire rack. Cool. Makes 3 dozen.
Preheat oven to 325°. In large bowl, combine all ingredients except powdered sugar. Beat at low speed, scraping bowl often, until well mixed. Shape rounded teaspoonful dough into 1-inch balls. Place 1-inch apart on ungreased cookie sheets. Bake for 18 to 25 minutes. Roll in powdered sugar while still warm and when cool.
Soften cream cheese 4 to 5 hours. Combine all ingredients, except mayonnaise; mix well, then add mayonnaise for a smooth consistency. Layer with flour tortillas. Wrap in plastic wrap and leave overnight in refrigerator. Cut with a sharp knife into 1/4-inch slices and serve.
Brown pork chops and season to taste. Put pork chops into Dutch oven or large pot with a lid. Add the chopped collard leaves and the remainder of the vegetables along with a small amount of water. Cover tightly and steam for 30 minutes, checking liquid level frequently. Pour cream of mushroom soup over all the ingredients in the pot. Put the lid back on the pot and simmer until all the vegetables are tender. It's very good.
Grease an 8-inch square pan. In small bowl, mix first 3 ingredients. Stir in melted butter and combine well. Reserve 1/3 cup crumbs. Pat remaining gently into pan. Bake at 350° for 12 to 15 minutes.
Mix 1 stick margarine and the crumbs. Press into a 9 x 13-inch pan. Beat eggs, 2 sticks margarine and powdered sugar together for 15 minutes. Spread mixture over unbaked crumb mixture. Add sliced bananas and pineapple, then a layer of whipped topping. Sprinkle cherries and nuts over topping. Put in refrigerator overnight.
Put nuts on a shallow baking dish in a 300° oven. Pour other ingredients over nuts, stirring occasionally. Drain on paper towels.
Mix beans with taco seasoning, then layer beans and then sour cream. Add cheese on top. Bake 25 minutes at 350° in a 9 x 12-inch dish.
Melt sugar and Karo until dissolved. Stir in peanut butter. Remove from heat. Add corn flakes. Mix thoroughly. Drop by teaspoon on wax paper. Sets up real quickly. Ready to eat.
Mix sugar, butter, eggs and extract. Stir in remaining ingredients. After dough is mixed, divide into halves. Stir 1/2 teaspoon green or red food coloring into one-half. Cover both halves and refrigerate for 1 hour.
Mix all ingredients together cold and store in covered container in refrigerator. These keep for months and are truly delicious!
Blend sugar and oil together. Add 1 egg at a time with carrots, then pineapple and nuts. Gradually add dry ingredients. Bake at 350° for 1 hour.
Mix softened cream cheese with lime Jell-O. Bring water to boil and pour over Jell-O. Stir until dissolved. Add remaining ingredients. Mix and chill.
Bring the broth to a boil in a medium size saucepan over medium heat. Meanwhile, lightly beat the eggs in a mixing bowl; rinse, stem and chop the fresh greens or drain the frozen spinach well. Add the greens to the broth and bring the liquid back to a simmer. Whisking constantly, pour the beaten eggs into the soup. The eggs will curdle into ribbon shaped strands. Season to taste with salt and pepper and remove the pan from the heat. Ladle the hot soup into bowls and sprinkle Parmesan over each portion.
Mix cream cheese, chives and onion flakes. Take one piece of ham, 1 piece of cheese and spread with cream cheese mixture. Roll up pinwheel style and secure with 5 toothpicks. Repeat procedure with rest of the ingredients. Chill for one hour. Slice each roll into 5 pieces. Yields 50 rolls.
Combine ingredients; mix well. Pour into small waxed paper cups. Remove cup when mixture has hardened.
Fry hamburger meat, seasoning to taste. Add soups and enchilada sauce. Add together with meat and seasoning. Put bag of chips in baking dish. Pour mixture over chips. Sprinkle cheese over. Bake for 15 minutes or until cheese is melted.
Cook in heavy boiler for 20 minutes. Add dates and butter. Cook until you can pull it from the sides of the boiler with the spoon. Remove from fire; add pecans and vanilla. Beat until it creams, then pour it on a damp cloth and shape it in a roll.
Saute onion and bell pepper in oil until tender. Add cream of chicken soup and water. Mix in ham. Simmer until blended. Put biscuits on top. Bake at 350° until biscuits brown.
Brown ground beef; drain. Add taco seasoning mix according to package directions. Add can of drained chili hot beans. Cook for 15 minutes on low. On plate layer tortilla chips, lettuce, bean and beef mixture, cheese, sour cream, salsa, onion and olives. Enjoy! Serves 4 to 6 people.
Combine water and all vegetables. Cook until well done. Add cheese and canned chicken soup. Simmer until well blended.