HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel potatoes, wash and cut into quarter pieces. Boil potatoes for about 15 to 20 minutes and drain. Put potatoes in a 10 x 13 pan. Pour melted butter over potatoes. Melt the Cheese Whiz and pour that over the potatoes. Sprinkle bacon over the potatoes. Bake for 15 minutes at 350°. Eat with sour cream.
Mix sugar, syrup and butter well. Add eggs, vanilla and pecans. Pour in 9-inch pie shell. Bake 10 minutes at 400°. Reduce to 350° and bake 35 minutes.
Mix all ingredients well. Bake in 9 x 13-inch pan 35 minutes at 350°. When done and still hot, pour miniature marshmallows over cake and serve.
Put vinegar, sugar, oil, salt and celery seed in saucepan; boil until sugar dissolves. Pour over vegetables while liquid is hot.
Mix together flour, brown sugar, margarine and nuts. Cook 15 to 20 minutes at 350°. Cool.
Bake cake in two layers per directions on box. Cool; split in	layers	(I use long butcher knife). Mix remaining ingredients. Spread each layer with frosting stacking one at a time. This icing is runny but it soaks in. Put immediately in refrigerator. Let set 2 days. Can be frozen after 2 days, too.
Prepare the noodles according to the instructions on the package. Combine the remaining ingredients and add to the noodles. Pour the mixture into a well-greased 1 1/2-quart baking dish. Top the casserole with 1/2 cup crumbled potato chips or corn flakes. Bake at 425° for 15 minutes or until the casserole is bubbly hot.
Saute onions in butter. Add other ingredients and simmer until butter and sour cream blend. Place in a casserole and cover with bread crumbs. Bake at 350° for 20 to 30 minutes.
Cream shortening. Add sugar and mix well. Add eggs, one at a time. Add flour and mix thoroughly. Add chocolate chips and pecans. Bake in sheet pan at 325° for 30 minutes. Cut in squares.
In a large saucepan over medium heat, combine all ingredients, except cheese. Bring to a boil. Reduce heat to low. Cover and simmer for 5 minutes or until very crisp-tender. Stir occasionally. Top each serving with 1 tablespoon of Parmesan cheese. Yields 6 (1 1/3 cup) servings.
Cream butter. Add sugar. Beat in eggs, one at a time. Combine dry ingredients. Add alternately dry mixture and yogurt to egg mixture. Stir in pears and vanilla. Pour into buttered 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour.
Mix flour with baking soda. Combine butter, sugars, vanilla and pudding. Mix. Beat until smooth and creamy. Beat in eggs, then stir in chips. Bake at 375° for 8 to 10 minutes.
Boil water and add salt, sugar and grits. Cook 3 to 5 minutes. Remove from heat and add butter, eggs, garlic, cheese and Tabasco and stir. Pour in 2 1/2-quart casserole; sprinkle with bread crumbs and paprika. Bake, uncovered, for 1 hour at 350°.
Split the eggplant lengthwise and hollow, leaving a 1-inch thickness with skin intact. Saute garlic and onions in oil; then add pieces of eggplant and mushrooms and cook until tender. Stir in bread crumbs and blend in marinara sauce. Fill the eggplant with this mixture; sprinkle with Parmesan cheese and bake for 30 minutes at 350°. Serve with pasta and a healthy smile.
Mix all ingredients well and pour into oblong baking dish. Bake at 350° until light brown, about 45 minutes.
Mix peanut butter, Crisco, brown sugar, vanilla, egg and milk. Add flour, baking soda and salt.
Cook rice according to package instructions, however, substitute chicken broth for the water. Stir in sour cream, creamy Italian dressing, water chestnuts, jalapeno pepper and pepper juice. Place in a greased 9 x 13-inch casserole dish. Cover with Monterey Jack cheese. Bake in a 350° oven for 20 minutes.
Heat oven to 375°. Heat oil in large skillet (ovenproof) over medium heat. Add pork chops, cook 2 minutes on each side (turn only once) until lightly browned. Remove skillet from heat, remove pork chops to a plate. Sprinkle with salt and pepper.
Mix together. Cover with aluminum foil and bake at 325° for 2 1/2 hours.
Boil chicken and bay leaves, then debone. Saute jalapeno peppers and onion in a large skillet. Add tomato. Sprinkle chili powder and garlic powder to taste. Cook a few minutes longer. In separate bowl, mix cream of chicken soup and sour cream. Add tablespoon of mixture to vegetables. Add chicken to mixture. Stir to blend all ingredients. Fill tortilla with mixture and a little cheese. Roll and place in a 9 x 13-inch baking dish or pan. Top with sour cream mixture and remaining cheese. Bake in preheated oven at 350° for 30 minutes or until cheese is melted.
Mix all ingredients in a bowl. Spread in greased 9 x 13-inch pan. Bake at 350° for 15 minutes or until tan. Cool.
Cook onion and squash. Add butter, soup and cheese. Add sour cream last. Blend and pour into a dish. Put dressing mix on top. Bake 15 to 20 minutes at 350°.
Put dry ingredients in mixing bowl; add vanilla, water, buttermilk, butter and eggs. Beat at medium speed for 3 minutes. Grease and flour Bundt pan and bake 30 to 35 minutes at 350°. Sprinkle with powdered sugar when done.
Mix together tuna, celery, cheese, parsley and pimiento. Set aside. Mix together lemon juice, mayonnaise, salt and Worcestershire sauce. Spoon over tuna and toss lightly. Divide mixture evenly among bottoms of buns. Put tops on, wrap in foil and place on cookie sheet. Bake in 400° oven about 20 minutes. Serve hot. Serves 4 and has about 490 calories per serving.
Combine butter, Dijon mustard, minced onions and poppy seeds. Spread both sides of bun with spread and layer cheese, ham and then cheese. Wrap in foil and bake 30 minutes at 350°. Put in an insulated container to keep warm until you get to the tailgate party.
Turn beans into a 13 x 9 x 2-inch baking dish. Arrange chops over beans. Dash chops with salt and pepper, then spread tops lightly with mustard. Sprinkle brown sugar atop and spread with catsup. Bake at 325° for 1 1/4 hours. Place onion slices atop each chop. Bake 15 minutes. Serves 5 or 6.
In a large bowl, combine all of the ingredients. Refrigerate for 2 hours, then enjoy!
Warm cheese until soft. Combine all ingredients. Place 1 tablespoon in center of wonton wrapper. Fold over corners. Seal with scrambled egg.
In heavy gauge saucepan, combine evaporated milk, sugar, salt and butter. Bring to a boil over moderate heat. Boil 8 minutes, stirring constantly. Remove from heat. Add peanut butter morsels. Stir until morsels melt and mixture is smooth. Spread into foil-lined pan (9-inch square pan). Chill 30 minutes.
Place green beans in a large saucepan and add just enough water to cover, add salt and bring to a boil. Cook for about 5 minutes and remove from pan.
Melt butter and add remaining ingredients. Marinate steaks at least 1 hour at room temperature. Grill 4 minutes on each side.
Brown onions in butter. Add tomatoes; simmer for 10 minutes. Add lima beans into mix and mix well. Pour mix into baking dish. Cut bread into squares and put on top of dish. Sprinkle top with cheese. Bake for 30 minutes at 375° or until brown.
Bake 5 to 10 minutes more (until cheese is melted, but no longer!).
Combine molasses, brown sugar, butter and water in a saucepan; bring the mixture to a simmer, stirring several times. Set aside to cool. Sift together the flour, baking soda, ginger and nutmeg. When the molasses mixture has cooled to lukewarm, stir it into the flour mixture, beating well with a wooden spoon until it is smooth. Add the sour cream, then the egg, mixing well. Pour the batter into a buttered and floured 8-inch square pan. Bake in a 350° oven for 30 minutes.
Dissolve soup in water. Place apple in breast cavity; pour soup over breast. Pour orange juice over breast. Spice to taste. Cook 3 hours (2 covered and 1 uncovered). Cut warm.
Cook chicken in boiling water until tender. Remove chicken from broth. Strain broth, reserving 2 2/3 cups. Bone chicken and cut into small pieces; set aside. Combine chicken soup with half the broth; mix well and set aside. Combine mushroom soup with remaining broth; mix well and set aside. Combine stuffing mix and butter. Reserve 1/4 cup for garnish. Spoon half of remaining stuffing mixture into a lightly greased 13 x 9 x 2-inch baking dish; top with half the chicken. Cover with chicken soup mixture. Repeat layers. Pour mushroom soup over layers. Sprinkle with reserved stuffing mixture. Cover and refrigerate overnight. Remove casserole from refrigerator 15 minutes before baking. Uncover and bake at 350° for 30 to 45 minutes. Yield: 8 to 10 servings.
Crush blueberries to 2 cups. Blender works well. Combine all ingredients in a large pan and boil 2 minutes, stirring continuously. Pour into jars. Let stand 24 hours then freeze.
Mix all ingredients together. Beat for 3 minutes on medium speed. Pour into two 8-inch cake pans. Bake in a 350° oven.
Cream sugar and shortening well; add eggs and bananas. Combine flour, soda and salt. Add to the banana mixture, blending well. Pour into greased muffin tins. Bake at 325° for 30 to 40 minutes.
Bring the kielbasa, celery soup, water, rice and margarine to a boil. Boil for 5 minutes. Stir in the peas and mushrooms. Cover and cook for 20 minutes. Before serving, stir in Swiss cheese.
Add soup and milk to sauteed vegetables. Cook spaghetti in chicken broth water. Add chicken, diced, to soup mixture. Melt Velveeta in microwave, then add to soup mixture; or melt Velveeta in cooked spaghetti for easier melting. Then mix all together. Add an additional can of cream of mushroom soup or celery to increase richness. Also, you may add black olives, grated Cheddar cheese and mushrooms to spaghetti.
Beat cheese, Equal and milk until blended and smooth. Fold in Cool Whip and vanilla. Store in refrigerator. Great with fruit!!
Melt chocolate bits and margarine and add peppermint, then cool. Mix marshmallows and nuts and mix in chocolate mixture in large bowl. Roll into 2 logs on waxed paper in coconut. Wrap and refrigerate 24 hours, then slice.
Rinse beans. Cover with water and soak overnight. To same water, add remaining ingredients. Cook in pressure cooker at 15 pounds pressure for 25 to 30 minutes, in covered beanpot. Bake in a 350° oven for 5 to 6 hours or in covered slow cooker at low temperature for 6 to 8 hours.
Rinse chicken. Pat dry. Cut into serving pieces. Peel onions. Clean mushrooms. Slice. In a skillet, heat butter. Add chicken pieces and saute until well browned on all sides. Transfer to a Dutch oven or other pot. Saute mushrooms and onions in skillet until lightly brown. Sprinkle with flour. Stir well to combine. Add wine, water and crumbled bouillon cube. Bring to a boil, stirring. Pour over chicken. Cover with lid. Cook for 20 minutes. Dip tomatoes in hot water. Peel. Cut into wedges. Add to pot.
Simmer meat; pour off excess grease. Add margarine, sliced onions and water and cook 1 1/2 hours, then add tomatoes and cut up vegetables and seasoning. Cook until done, about one hour.
In medium skillet, cook and stir ground chuck and onion over medium-high heat until meat is brown and onion is tender. Drain thoroughly. Add taco seasoning mix to meat mixture as directed on package. Layer ingredients as desired on serving plate and enjoy.
In 3-quart saucepan over high heat, heat all the ingredients to boiling except pasta. Reduce heat to low. Cover; simmer 20 minutes. Add dry pasta to soup. Simmer 5 minutes more or until pasta is tender. Add more water if needed. Makes 6 servings or 6 cups.
Line a loaf pan with plastic wrap. Combine sugar, cream and salt in a saucepan. Stir over medium heat until mixture comes to a boil. Let simmer, without stirring, until a candy thermometer registers 240°, about 30 minutes. Remove from heat. Cut butter into small pieces and scatter on top of hot syrup. Do not stir. Let cool to 110°. Add vanilla. Beat mixture with electric beater until the candy is very thick and loses its sheen, 3 to 5 minutes. Press mixture into prepared pan and cover with plastic wrap. Refrigerate. When firm, cut into squares.
Melt margarine in a 12-inch nonstick frying pan. Add onion and saute at medium temperature until clear. Add green beans, mushrooms, garlic powder and herb seasoning. Cover and cook at medium temperature for 15 to 20 minutes, stirring occasionally until green beans are cooked, but not limp.
Mix Jell-O with boiling water. Add remaining ingredients. Stir all together; pour into mold and refrigerate to set.
Mix. Lightly spread over first layer. Bake at 325° for about 1 hour. Be careful not to overcook. Golden brown.
Wash and cut up lettuce. Cut up onion. Add butter. Add water. When almost done, sprinkle salt and pepper to taste. Eat with corn bread.
Preheat oven to 325°. Grease and flour 2 loaf pans. Beat eggs; add oil, sugar, vanilla and grated zucchini. Combine flour, salt, baking soda, cinnamon, baking powder, nuts and cocoa. Add alternately to wet batter. Divide batter into 2 loaf pans and bake 1 hour.
Combine buttermilk, eggs and soda; beat well and set aside. Combine remaining ingredients; stir in buttermilk mixture. Spoon batter into 2 greased and floured loaf pans. Bake at 375° for 1 1/2 hours.
Preheat oven to 400°. Grease 12 (2 1/2-inch) muffin pan cups. Mix brown sugar, cinnamon and butter. Prepare biscuit mix. Fill muffin cups two-thirds full. Make depression in each muffin; in it, place 1 teaspoon brown sugar mixture. Top each muffin with 1 teaspoon drained pineapple. Bake 20 to 25 minutes or until browned and done. Makes 12.
Combine all ingredients. Bake 1 hour at 350°. Cut up wieners can be added.
Blend softened butter, eggs and sugar. Add pineapple. Cut bread slices into small sections. Add to mixture until all bread is soaked. Bake at 400° until brown. Good with ham.
Mix and let stand overnight to blend flavors. Spread on bread of your choice. Place on cookie sheets and bake at 400° for about 5 to 8 minutes.
Put bacon into glass baking dish. Cover with a paper towel. Cook in microwave 3 minutes on High. Combine beans, mustard, onion, ketchup and brown sugar in a quart glass casserole. Cover with glass lid or plastic wrap. Cook 8 minutes on High. Stir occasionally. Top with cooked bacon. Cook covered for 2 minutes on High.
Mix ingredients all together, except milk, and pat into a greased 9 x 13-inch Pyrex baking dish. Pour condensed milk over top. Bake at 350° until firm, about 30 minutes. Serve, with whipped cream, in small squares.
Prepare macaroni and cheese per package directions. Stir in milk and soup. Gently fold in tuna and peas. Heat until peas are done. Serves 6.
Fry zucchini in skillet with shortening until brown (zucchini should be dipped individually in beaten eggs and water mixture, then dipped in flour). Layer in 8 x 8-inch pan (or larger, depending on size of zucchini) and put 1 tablespoon of sauce on each piece. Between each layer, sprinkle cheese. Continue until done, then leftover sauce can be evenly spread over top of zucchini and sprinkle again. Bake at 350° for 1/2 hour covered with foil and 15 minutes uncovered.
Cream butter in large mixer bowl at high speed of mixer. Add eggs, one at a time, beating well after each. Gradually add sugar. Continue creaming at high speed until light and fluffy. By hand, fold in flour, cherries, almonds, coconut and raisins; then fold in frosting mix and pudding mix. Pour batter into well-greased Bundt pan, 10-inch tube pan or 2 loaf pans. Bake at 350° for 60 to 65 minutes. Do not invert! Cool 2 hours and remove from pans.
Cream margarine, sugar and shortening until light and fluffy. Add egg yolks (well beaten). Add flour, soda and buttermilk and mix well. Stir in nuts, coconut and vanilla. Beat egg whites until stiff. Gently fold into batter. Pour into greased and floured 9 x 13 pan. Bake at 350° until cake is done.
Mix eggs, sugar and cornstarch together with enough cold water to make paste. Heat milk to boiling. Add egg mixture and cook until thick. Remove from heat and add 3/4 cup coconut, butter and vanilla. Pour into pie crust and top with meringue and remaining coconut. Bake at 300° for 20 minutes.
Swirl into cake mixture. Bake at 350° for 50 to 55 minutes or until done.
Cut bacon into pieces and fry until crisp or fry, then crumble. Drain well. Whisk together the eggs and cream. Stir in bacon, onions and seasonings. Pour into a hot, buttered pan. As portions cook, gently lift with spatula so that uncooked portions can flow to bottom. Avoid constant stirring. Sprinkle cheese over eggs when eggs are almost totally cooked. Spoon egg mixture into crepes and roll. Garnish with sprig of parsley. Serve with hash brown potatoes and green grapes.
Stir all ingredients together. Drop by tablespoons into hot oil, about 375°, until golden brown on all sides. Drain on paper towels.
In a bowl, mash avocados with lemon juice. Spread mixture evenly in the bottom of a 9-inch pie plate. Spread sour cream evenly over avocado mixture. Spoon taco sauce over sour cream layer. Sprinkle green onions over taco sauce. Top with cheese. Cover and chill for several hours. Serve with chips. Makes about 4 cups.
In a bowl, mix together orange juice, orange rind, butter or margarine, salt, dry mustard and ginger. Place chicken in large shallow baking pan. Pour glaze over chicken parts.
Brown ground beef and onion. Add the next 9 ingredients; simmer for 1 hour. Add cheese to top of each serving.
Beat sugar and shortening together. Add beaten eggs, hot water and soda. Add flour, baking powder and vanilla. Refrigerate dough. Drop from teaspoon. (If desired, one cup chocolate chips can be added.) Bake at 350° for 10 to 13 minutes or until golden brown.
Combine eggs, cream and vanilla. Combine sugar and cinnamon. Dip bread in egg mixture, then sprinkle both sides with sugar mixture. Heat 1 tablespoon of butter and 2 teaspoons of oil in large, nonstick skillet. Add bread in batches and cook until golden brown, 1 1/2 minutes on each side, adding oil as necessary. Transfer to plate and keep warm. Add remaining 3 tablespoons of butter to skillet. Toss bananas with remaining cinnamon-sugar mixture. Add bananas to skillet and cook over high heat until they begin to caramelize, 2 minutes. Add water and cook until mixture is slightly thick; pour over French toast and sift confectioners sugar on top. Makes 6 servings, each containing 550 calories and 31 g fat.
Pour rice in bottom of 9 x 13-inch dish. Pour orange juice over rice, then put chops on rice with chicken soup all over. Cover and bake in 350° oven for 45 minutes. Uncover and bake 10 minutes more.
Cut elephant into bite-size pieces. (This takes about two months.) Cover with brown gravy. Cook over kerosene for 4 weeks at 450°. This will serve 3,800	people. If more are expected, add the rabbits. (But only if absolutely necessary, as most people do not like to find a hare in their soup.)
Brown beef, onion and green pepper; drain. Put spaghetti on bottom of 9 x 13-inch pan. Stir in margarine and eggs. Put Parmesan cheese and cottage cheese over noodles. Spread ground beef over cheeses. Place mushrooms over meat. Stir sugar, oregano and garlic salt into sauce and pour over. Top with Mozzarella cheese. Bake at 350° for 25 to 30 minutes.
Combine first 4 ingredients, stirring well. Add flour and salt, stirring well. Stir in pecans. Drop by tablespoonfuls onto ungreased cookie sheets. Bake at 350° for 10 minutes. (Do not overbake). Yield: 3 dozen.
Cook noodles by package directions in salted water. Drain well. Meanwhile, melt butter in wide frying pan over high heat until butter is lightly browned. Add 1/2 cup of the cream and bring to a rapid boil. Boil until slightly thickened. Reduce heat to medium. Add noodles and mix gently by tossing or folding. Add 1/2 of the cheese and 1/2 cup of the remaining cream. Lift and mix pasta gently. Repeat with remaining cheese and cream. Season with salt, pepper and garlic salt to taste.
Preheat oven to 400°. Combine first 5 ingredients in a large bowl. Stir in the onion, broccoli, and muffin mix, stir until well blended. Pour into a 13 x 9 inch baking pan coated with cooling spray. Bake for 27 minutes or until set. If using a glass baking dish lower temperature by 25 degrees. I serve this dish at breakfast potluck but it is great anytime of day! Enjoy hot or cold.
Crush Fritos. Cover bottom of casserole pan sparingly with Fritos. Layer with Fritos, chili and cheese. Repeat layers if pan is deep. Cheese should be on top of pie. Place in preheated oven at 350° and bake for 30 to 35 minutes making sure cheese on top doesn't get too brown.
Add melted butter and cocoa to sugar. Add vanilla and enough Pet milk until thin enough to spread on cake. Cut in squares.
Mix all ingredients in a large saucepan. Simmer for 30 to 40 minutes or until rice is tender.
Melt butter and shortening. Add sugars and mix well, then add remaining ingredients. Spoon onto cookie sheet. Bake 10 to 12 minutes at 350°.
Mix all ingredients in a bowl or a food processor. Blend until smooth. Cover and refrigerate until ready to use.
Bake cake as directed on box. Cool for 1/2 hour. Poke approximately 30 holes in the cake with end of a wooden spoon. Pour 1 can sweetened condensed milk and 1 jar of Mrs. Richard's butterscotch/carmel sauce over cake. Refrigerate. Just before serving, frost with Cool Whip and 2 crushed Heath bars.
Mix all ingredients, except chicken. Fold chicken in last. Put in buttered casserole dish and top with crushed potato chips. Bake at 350° for 30 to 35 minutes.
Grease baking dish. Mix turkey and stuffing together and place in bottom of dish. Pour gravy/soup over mixture. Add the broccoli and mushrooms and sprinkle with 1/2 of the cheese. Pour sour cream over the casserole. Top with remaining stuffing. Bake at 350° for 45 minutes, covered with foil. Remove foil and put Cheddar cheese over dish and bake for another 5 to 10 minutes. Great recipe for those Thanksgiving leftovers!
Add water to make dough stiff. Roll out; cut in triangles and deep fry in hot fat.
Pour juice off pickles, leaving the garlic. Heat remaining ingredients until sugar is dissolved. Pour over pickles and refrigerate.
Mix first 2 ingredients. Bring to a boil and set aside. Mix next 2 ingredients. Place in plastic bag. Open 2 packages biscuits and quarter; place in plastic bag and shake. Grease tube pan lightly. Put quartered biscuits in pan. Pour half of the buttered mixture over them. Do the same with the other 2 packages. Pour remainder of butter mixture over the top. Bake at 350° for 35 to 40 minutes. Let cool in pan for 10 minutes. Turn on dish.
In a food processor, chop the basil. Add butter, lemon juice and pepper; blend until smooth. Drop by half tablespoons onto a cookie sheet; freeze. Remove from cookie sheet and store in freezer bags. Use to flavor chicken, fish or vegetables. Makes 4 dozen butter balls.
Peel and seed tomatoes. Saute onion in butter and add the chopped tomatoes, bay leaf, sugar, cloves, salt, pepper and basil. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes. Remove bay leaf and cloves and transfer soup to blender or food processor to puree. Add cream and milk and heat. Serve topped with toasted buttered croutons. Sprinkle with chives.
Lightly butter a 13 x 9-inch baking pan. Combine sugar, butter and milk in a 2-quart glass bowl. Cook on High (maximum power) 11 to 14 minutes or until small amount dropped in cold water forms soft ball (234° on a microproof candy thermometer). Stir in chocolate pieces and Marshmallow Creme until thoroughly blended. Stir in nuts and vanilla. Pour into prepared pan. Refrigerate until firm. Cut into pieces.
Brown the hamburger meat. Combine all other ingredients and heat until melts. Add meat and mix well. Tear each tortilla into about 4 small pieces and line the pan with these. Pour the soup mixture over tortillas. Bake, covered, at 350° for 30 minutes.
Brown ground beef and drain. Add sauce. Meantime, boil noodles according to directions and drain.
Cook chicken breasts until tender. Put box of Stove Top mix in a 9 x 11-inch casserole dish. Cut cooked chicken breasts in small pieces and put on top of stuffing. Pour cream of chicken soup on top of breasts. Pour about 1 cup of chicken broth from cooked chicken on top of soup. Bake in 350° oven for about 30 minutes.