HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw potatoes for 30 minutes; mix all ingredients in large bowl. Put in 9 x 13-inch baking dish. Bake at 375° for 45 minutes to 1 hour, uncovered.
In a small bowl, combine the flour, 1 1/2 teaspoons salt, mustard, caraway seed, sugar, pepper and sage; rub over roast. Cover and let stand 30 minutes.
Split cucumbers lengthwise with skins left on. Put cucumbers in a crock. Add salt and 1 gallon boiling water. When cool, cover with plate. Let stand 1 week. If mold forms, remove. Drain and add another gallon of boiling water. Let stand 24 hours. Drain. Dissolve alum in 1 gallon of boiling water and pour over cucumbers. Let stand 24 hours. Drain and discard liquid. Combine vinegar, sugar and mixed spices. Bring to boiling point. Put in cucumbers and let stand 24 hours. Drain in large pan; bring to boiling point (vinegar mixture) and put over cucumbers. Let stand 24 hours. Follow last step at least 3 times. The pickles are then ready to use or can be packed in hot jars and sealed.
In a pan over low-medium heat, melt marshmallows in the milk. After they are melted stir in Jell-O. Take off heat and mix well. Cool. It will get very thick, almost hard. Make Dream Whip and add the cream cheese to the Dream Whip while beating it; combine Dream Whip, Jell-O mixture and fruit cocktail together; place in 9 x 12-inch pan. Set.
Mix flour, salt, baking powder and milk. Mix fruit, vanilla and sugar. Options: 1/2 cup peaches, 1/2 cup blackberries or 3/4 cup cherries. Heat oven to 450°; put butter in pan; place pan in oven. Heat until bubbly, almost brown. Quickly pour in batter, then fruit. Cook for 30 minutes at 450°. Reduce temperature to 350°, cook 30 more minutes.
Heat peaches and 1/4 cup sugar in microwave on High for 5 minutes. Mix 1 cup sugar, oleo, eggs, flour and vanilla, then stir into warm peaches.
First brown hamburger just until red disappears. Then add garlic, bell pepper and chopped onion and continue to brown hamburger all through. Drain all grease and juices from hamburger. Hamburger must be as dry as possible. Recommend to use paper towel in bowl to soak up grease. Put hamburger in 2-inch deep 15 x 10-inch baking dish (if possible or bigger) and spread out thoroughly. Cover with mushroom soup (do not mix, just cover). Spread out. Bake for 45 minutes. Set Tater Tots carefully on top so soup and hamburger are completely covered. Bake until Tots are brown. Add cheese and bake for 30 minutes more. Dish serves 5.
Cook slowly in a heavy crock-pot until thick. Put in jars and seal while hot.
Grease a 13 x 9-inch glass baking dish. Combine cooked and drained sausage, onion, tomato, mushrooms and bread cubes in baking dish. In large bowl combine eggs, milk and basil, pepper and garlic powder and mix well. Pour egg mixture over sausage mixture. Cover with plastic wrap and refrigerate overnight. Preheat oven to 350° and bake, uncovered, for 1 hour. Remove from oven and sprinkle both cheeses evenly over egg mixture. Bake 15 minutes longer or until knife inserted in center comes out clean. Let stand about 10 minutes before serving. Garnish with parsley.
Cook the first 2 ingredients over medium heat until light browned. Drain. Add the remaining ingredients. Mix well. Simmer about 5 minutes. Spoon on hamburger buns.
Cook in medium size pot the sugar, cocoa and milk on medium heat. Stir constantly. Bring to a rolling boil; cook for 2 1/2 minutes. Remove from heat. Stir in butter and vanilla. Add oats and peanut butter. Drop by spoonfuls onto wax paper. Let cool.
On stove, melt butter on low heat. Remove from heat and add sugar, vanilla, and eggs. Mix well, set aside. In medium bowl, add flour, baking powder, salt, and baking soda. Add dry ingredients to mixture. Pour batter into greased 13 x 9 pan. Sprinkle 1/2 c. chocolate chips. Bake at 350 degrees for 20 to 25 minutes.
Prepare pudding according to package directions. Fold in remaining ingredients. Refrigerate. Yields 2 quarts.
Combine the first 4 ingredients. Blend mayonnaise with salt and dash of pepper. Chill.
Slice all vegetables thinly. In 2-quart casserole layer using 1/2 the vegetables in the following way.
Boil 5 cups water, sugar, lemon juice and peel and mint together for 5 minutes. Steep tea bags in 5 cups boiling water for 5 minutes. Combine mixtures and chill. Serve over ice with extra mint, if desired.
Layer graham crackers in bottom of 13 x 9 x 2-inch dish. Mix instant pudding with 3 cups milk until thick. Fold in Cool Whip. Spread this mixture over crackers.	Place another layer of graham crackers on top of pudding mixture. Melt margarine. Stir in cocoa, confectioners sugar and water. Mix until smooth. Spread on top of graham crackers. Refrigerate overnight.
Mix egg yolks, sugar, flour, vanilla and milk. Cook until slightly thick. Let it get cold. Beat egg whites and beat into custard.
Pare a strip from the center of each new potato. Heat 1 inch salted water (1/4 teaspoon salt, if desired, to 1 cup water) to boiling in 3-quart saucepan; add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Return potatoes to saucepan.
Put cider and cranberry juice in 30 cup coffee maker. Put sugar and spices in coffee basket. Perk as you would for coffee. Serve hot.
Preheat oven to 300°. Brown chicken and place in baking pan. Mix tomatoes, soup mix and wine together and pour over chicken. Bake 1 to 1 1/2 hours. When done, sprinkle cheese over top. Return to oven until cheese melts. Serves 4.
Saute onion slowly in butter for 3 minutes. Add beef and cook over low heat until brown. Blend in salt, pepper, milk and peas. Turn into 2-quart casserole dish. Make biscuits from Bisquick mix. Place on top of meat. Bake at 450° for 20 minutes until Bisquick biscuits are well browned.
Combine in large bowl, eggs, milk, flour and salt. Layer chiles and cheese (except for part of Cheddar) in glass baking pan. Pour egg mixture over layers. Sprinkle Cheddar on top. Bake at 350° for 45 to 50 minutes or until firm and golden brown. Makes 4 to 6 servings.
Cream shortening, 1 1/2 cups sugar and eggs until light and fluffy. Combine flour, cream of tartar, salt and soda. Stir into creamed mixture. Add vanilla. Shape into balls the size of walnuts. Combine remaining sugar with cinnamon, mixing well. Roll each ball in cinnamon mixture. Place on a greased cookie sheet. Flatten slightly. Bake at 400° for 8 minutes or until the first cookie begins to fall. Yields 5 dozen.
Mix all ingredients together and pour into greased and floured cake pan. Bake at 350° until toothpick comes out clean.
Preheat oven to 350°. Grease a 1 1/2-quart baking dish. In prepared baking dish, alternate layers of thinly sliced potatoes, onion, cheese, salt, pepper and butter. Combine soup and milk; pour over potatoes. Cover with foil and bake for 45 minutes. Uncover and bake 20 minutes longer or until potatoes are tender.
Pour oil over warm macaroni. Mix sugar, vinegar, garlic salt, parsley and pepper; shake well. Pour over macaroni and stir well. Chop fine;	celery, cucumbers, green pepper and carrot, add. Refrigerate overnight.
Melt butter in heavy 8-inch skillet or heavy pan. When melted, add 2 cups sugar. Add Brazil nuts, water and corn syrup. Stir until sugar is dissolved. Cook slowly 25-35 minutes, stirring occasionally, to crack stage (hard ball), or 290°.
Mix flour, margarine and 1/2 cup nuts; press into 9 x 13-inch pan. Bake at 350° for 15 minutes. Layer one: Mix in mixer cream cheese, powdered sugar and Cool Whip. Spread in crust. Layer two: Prepare chocolate pudding as directed. Pour over layer one. Layer three: Spread with Cool Whip. Layer four: Sprinkle chopped nuts (optional) over. I do half nuts and half plain.
Peel potatoes and cut into long strips. Toss in a bowl with oil until coated. Spray cookie sheet with nonstick cooking spray; place potatoes on sheet. Bake at 375° for 40 to 45 minutes or until tender. Turn occasionally to brown all sides. Serves 4. Each serving contains 120 calories, 3 g protein, 3.5 g fat, 0 chol. and 8 mg sodium.
Mix sugar with eggs. Add pecans. Add margarine, syrups and vanilla. Pour into 2 unbaked pie shells. Bake at 350° for 45 minutes in preheated oven. Makes 2 pies.
Boil the carrots until tender in salted water. Cool. Alternate the green pepper rings and the onion rings. Combine and beat the remaining ingredients. Refrigerate overnight, in covered large jars. Serve as needed.
Mix first 5 ingredients together. Bake, covered, at 350° for 3 hours. Prepare rice 20 minutes before stew is done. Serve with stew on top of rice.
Peel and slice or dice potatoes. In large bowl, mix potatoes, onion, bell pepper and mushrooms. Pour half of mixture in large casserole; dot with 1/2 of butter. Add rest of potato mixture; dot with remaining butter. Salt and pepper mixture; cover. Cook in microwave on High for 15 to 20 minutes. Stir; recover and cook for 15 to 20 more minutes. Serves 6 to 8.
Brown ground beef with onion in skillet, stirring until crumbly. Place in 2-quart casserole. Top with soup and Tater Tots. Bake at 350° for 45 minutes.
Chop the bacon. Heat the oil and fry the bacon pieces until golden brown. Cut up the rolls and put them in a bowl. Heat the milk and pour it over the bread. Stir in the eggs, parsley, salt, pepper and bacon. With damp hands, form little balls from the dough. Half-fill a big pan with water and bring to a boil. Turn off the heat and drop in the dumplings. Leave for about 20 minutes. When they bob up to the surface, they're ready.
Shredding potatoes is easy compared to shredding carrots but they do discolor. Put them in cool water and then drain. Mix them with salt, pepper and onion and pour half and half over to just barely cover. Bake at 350° for an hour or until done. Serves 6.
Toss onion, tomatoes, lettuce and cheese in Italian dressing; set aside. Brown meat. Add drained beans and vegetable seasoning; simmer 10 minutes. Mix with cold salad. Toss in crushed tortilla chips and avocado slices. Garnish with olives, if desired. Serves 4.
Mix jello with boiling and cold water. Refrigerate jello until set. Add pineapple. Fold in sour cream and pecans. Add cherries for color. Let set overnight before serving.
Use flowerets of broccoli, wash and cut in chunks. Cook broccoli and onion in chicken broth until almost tender. Add 1/2 package fine noodles. Cook until tender. Add water if necessary. Cut cheese in chunks and add to soup. Heat until cheese melts. Serve hot. Enjoy!
Combine margarine, poppy seed, Worcestershire sauce, onion and mustard. Slice packages of rolls as one. Spread top and bottom with spread. Place layer of ham on bottom. Top with layer of cheese. Replace top layer of rolls. Bake at 325° for 15 to 20 minutes, or until cheese melts. (Also freezes well.)
Remove mushroom stems; mince. Place caps rounded side down on cookie sheet. Drain clams; save liquid. Over medium heat melt butter and brush on mushroom caps. In remainder of butter, saute stems, garlic and clam juice until tender, about 5 minutes. Stir in clams, crumbs, salt and pepper. Tuck into mushrooms. Broil 8 minutes.
Preheat oven to 375°. Lightly butter a 9-inch quiche pan. Use a rolling pin to crush 1/2 package of crackers in a plastic bag. Whisk together the cream cheese, mayonnaise, lemon rind, onion and Worcestershire sauce. Fold in the shredded crab and spread in a quiche pan. Top with the almonds, then the crumbs, the Parmesan cheese and a generous sprinkle of paprika.
Mix sour cream, lemon juice and sugar together. Add other ingredients and mix well. Place in mold or paper-lined muffin tins. Freeze. Remove from freezer abut 20 minutes before serving.
Trim dark green and pink parts from rind; cut into 1-inch squares. Measure 6 cups. Soak overnight in solution of salt and 1 quart water. Drain and rinse. Cover with cold water. Cook for 25 minutes, until tender.
In a medium bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13 x 9 x 2-inch baking dish. Place chicken pieces over rice mixture. Brush with remaining butter. Season with salt and pepper. Sprinkle with paprika. Bake at 275° for about 2 1/2 hours or until chicken is tender. Yields 4 to 6 servings.
Put apple slices into a large saucepan. Grate lemon zest into the pan. Cover and stew the apples over low heat until tender, 30 minutes. Mash the apples with a potato masher and squeeze in lemon juice. Stir in sugar and butter and simmer uncovered until thickened. Stays fresh in refrigerator up to 5 days.
Mix all ingredients together and fill cans 1/2 full. Cover with tinfoil and steam 2 to 3 hours. I set cans in water. Slice cold and steam before eating. (I use cans 3 or 4-inches in diameter.)
Cook chicken in water until done. Debone chicken and place in a baking dish in bite-size pieces. Mix soup and broth; add 1/2 stick margarine and pour over chicken. Mix flour and milk. Pour over previous mixture. Bake at 450° for 30 minutes.
Place ground beef and garlic in 2-quart casserole. Cook, covered, on full power for 4 to 5 1/2 minutes, or until beef is no longer pink. Stir halfway through cooking time. Drain. Blend in water, tomato paste, tomato sauce, oregano, salt, sugar, basil and pepper. Cook, covered, on full power 6 to 8 minutes, or until boiling. Stir halfway through cooking time. Blend cottage cheese, 1/2 cup Parmesan cheese, egg and parsley flakes in a small bowl. Layer half of noodles in 2-quart utility dish. Spread noodles with half of cheese mixture, half of Mozzarella cheese and half of meat sauce. Repeat layers. Cover loosely with heavy-duty plastic wrap. Heat, covered, on full power for 13 to 16 minutes or until heated through. Sprinkle top generously with Parmesan cheese.
Press in pan the crescent rolls; bake until brown. Mix cream cheese, mayonnaise and dry Ranch dressing; put on top of crust. Chop up raw vegetables; press into crust. Top with grated cheese.
Brown meat and onion. Combine taco mix with water; combine dressing mix with water. Combine all ingredients, except the meat and onions. When all is mixed and warm, add meat and onions. Simmer 45 minutes.	Top with nachos and grated cheese.
Old, almost rotten bananas which have been peeled and frozen are best. Thaw bananas in microwave, mash with liquid from thawing and set aside. Cream softened margarine with sugar. Add eggs, soda and vanilla. Add sour milk. Stir in mashed bananas. Add flour and chopped nuts. Pour into 2 loaf pans sprayed with Pam. Bake at 325° for 1 hour or until top of loaf is golden brown and springs up when touched with finger.
Brown chops in butter. Mix beans, soup and milk. Pour mixture into 2-quart baking dish. Arrange chops on top. Cover tightly and bake at 350° for 1 hour. Makes 6 servings.
Let sugar and Karo come to a boil, stirring constantly. Add peanut butter; mix well. Pour over corn flakes. Take a teaspoonful and drop on waxed paper or cookie sheet.
Remove neck and giblets; place in 3 1/2 cup chicken broth and simmer for 30 minutes. Reserve broth in a 5 to 8-quart Dutch oven. Melt margarine over medium heat. Saute onions, celery and peppers. Add parsley, chestnuts, apples, currants, pine nuts, cinnamon, salt, pepper, poultry seasoning and Mahatma rice. Mix thoroughly. In microwave, heat 2 packages of French's brown gravy mix with 2 cups turkey broth for 1 minute, stir and heat another minute. Add to stuffing mixture and mix well.
Beat eggs. Mix together with other ingredients. Freeze according to freezer directions. Makes 1 gallon.
Press broccoli between paper towels to remove excess moisture. Combine cornbread mix, eggs, chopped onion, cheese, butter and seasonings. Stir well. Stir in broccoli (batter will be thick). Pour mixture into a greased 8-inch square pan. Bake at 375° for 25 to 30 minutes or until golden. Cool slightly and cut into squares. Yields 9 to 12 servings.
Boil one minute on medium heat (rolling hard boil), reserving nuts. Use on layers of white or chocolate cake mix. Bake as directed on box. Sprinkle nuts on each layer.
Cream Crisco and sugar; add eggs. Mix. Add half of flour and milk. Mix and add other half of flour and milk. Mix well. Bake in tube pan for about 1 hour at 300°.
In one skillet, brown hamburger (sausage optional). In another skillet, bring butter to boil on medium to medium-high. In a saucepan, melt Velveeta with picante sauce. Add crabmeat to butter and let sit until warm enough to separate. As crabmeat gets stringy, add red pepper and bring to a golden brown. Drain hamburger meat and mix with the crabmeat. Then you have two ways to complete the filling:
Clean feet real good. Put feet in pot of water, enough to cover feet, with 5 tablespoons of salt. Put in the refrigerator overnight. Next morning, wash feet with water until salt is removed. Put back in pot with vinegar and crushed red pepper. After it comes to a boil, cook three hours. Put feet in platter. Sprinkle with black pepper and salt, if needed. Invite five more people and enjoy yourself.
Cream sugar and shortening together. Mash bananas; add to sugar mixture. Add eggs; stir. Add flour and baking soda. Add vanilla and nuts.
Combine sugar and fruit juice and bring to a boil. Add Jell-O and mix well. Cool. Beat	1 can chilled Pet milk and add to mixture. Pour into prepared pie crust. Makes 2 pies.
To well beaten egg yolks, add bourbon. To stiffly beaten egg whites, add sugar. Dissolve gelatin in cold water and heat in double boiler. Pour slowly over whites and sugar, beating constantly until like divinity. Fold yolks and whites together and pour into mold which has been rinsed in cold water. Garnish with chopped nuts. Chill until set.
Mix the cream cheese, Italian seasoning and garlic powder together; spread on bottom of 8-inch pie pan. Sprinkle 1 cup of the Mozzarella cheese over this. Top with pizza sauce, red and green peppers and the remaining 1 cup of Mozzarella cheese. Bake at 350° for 15 minutes. Serve with hard bread sticks.
Melt butter in frying pan. Add chopped onion and cook until tender. Slice zucchini thin and add to butter and onions. Cook on low heat until squash starts to get tender. Add tomatoes, salt and sugar. Cook on low heat for 1/2 hour. Then put in a greased baking dish. Top with sharp cheese and bake in oven for 15 minutes.
Preheat oven to 350°. In a 9 x 13-inch baking pan, melt margarine. In a large mixing bowl, add all ingredients, including melted margarine. Stir well. Pour into pan. Bake until golden brown, approximately 45 to 55 minutes, or until tested done.
Mix pretzels and butter and spread in a 9 x 13-inch pan. Bake at 400° for 8 minutes. Cool.
Combine dry ingredients. Add honey; let stand a few minutes. Use two pie crusts, with slits in the top crust. Begin baking at 450° for 10 minutes. Reduce heat to 350° and cook until crust is golden brown. Cool a few minutes before serving.
Brown sausage with onion and bell pepper. Drain off excess fat. Mix together eggs, Bisquick, salt and pepper; set aside. Place both cheeses in bottom of greased 8 x 12-inch pan. Pour sausage mixture over cheese. Pour egg mixture evenly over top of sausage and cheese to completely cover them. Bake 15 minutes at 400° then reduce heat to 350°; bake 15 minutes longer. Serves 12.
Combine tomato paste, celery, onion, pimento and soup; cook for 30 minutes. Add chicken, spaghetti, salt and pepper. Place in a 9 x 9-inch baking dish. Cover top with grated cheese. Bake at 350° until cheese is melted.
Sift dry ingredients together. Put all ingredients in bowl and mix well. Pour in 13 x 9-inch pan. Bake at 350° for 45 minutes. Top with Caramel Icing when cool.
Brown meat on both sides; drain grease off of meat. Pour mixture of soup, water and onions over meat and simmer, covered, for 1 1/2 hours.
Brown hamburger with onion; season with salt and pepper. Add remaining ingredients together except potatoes.
Combine all ingredients; mix well. Pour into an unbaked pie shell. Bake at 350° for 40 to 45 minutes or until filling browns and a knife comes out clean when inserted in the center of the pie. Cool and top with Cool Whip, if desired.
Melt butter and stir in flour. Gradually stir in chicken broth with wire whisk. Cook over low heat until mixture thickens. Mix egg yolks, sherry and cream. Gradually beat hot sauce into egg mixture. Reheat until sauce is hot and fold in mushrooms and turkey. Add cooked spaghetti. Pour into ovenproof serving dish and top with Parmesan cheese and almonds. Put under broiler and brown until cheese and almonds are golden. Serves 6.
Bake pie shell and cool in refrigerator. In large bowl, combine pie filling mix and sugar; add pineapple, juice and sour cream and mix thoroughly with spoon. Pour mixture into cool pie shell and chill in refrigerator for at least 3 hours. When serving, garnish with whipped topping.
Line cookie sheet pan with foil. Spray with Pam. Place crackers, salt side up on foil. Bring oleo and sugar to a boil and cook 2 to 3 minutes. Add 1 cup of almond flavoring. Pour mixture over crackers. Bake 400° for 16 minutes. Top with chocolate chips as soon as you remove from the oven. Spread melted chips with spatula. Cool. Break into pieces. Store in container.
Melt margarine and chocolate over low heat. Add sugar, flour and eggs (beaten). Add vanilla and nuts. Spread in a greased pan and bake at 350° about 25 or 30 minutes. Cut into squares when cooled.
Spray large double grocery bag inside with Pam and put in popped corn. Put brown sugar, margarine, light syrup and salt in large bowl. Microwave 4 minutes on High. Stir, then microwave 4 more minutes. Remove from microwave and add butter flavoring and soda; stir. Pour hot mixture over popcorn in grocery bag. Shake bag well. Place in microwave for 3 minutes on High; remove. Shake again. Return to microwave for 1 1/2 minutes. Remove and shake well. Spread on wax paper to cool.
Boil eggs 15 minutes. Cool, peel, cut in half. Remove yolks, and mash with potato masher. Add Thousand Island dressing to creamy consistency. Fill eggs, garnish with paprika.
Heat oven to 375°. In small saucepan, melt margarine. Coat bottom and sides of ungreased 12-cup fluted tube pan with 2 tablespoons of the melted margarine. Sprinkle 3 tablespoons of the nuts over bottom of prepared pan. Add remaining nuts, brown sugar and	water to remaining margarine. Heat to boiling, stirring occasionally. Remove from heat. Separate dough into 20 biscuits; cut each biscuit in half and shape into a ball. Place 20 balls in bottom of prepared pan. Drizzle half of the caramel sauce over balls. Repeat layers. Bake at 375° for 20 to 25 minutes or until golden brown. Invert immediately onto waxed paper and	remove from pan. This nutty treat serves 10.
Place the items in layers, starting with the spinach and ending with the frozen peas. Frost with the Miracle Whip and mayonnaise. Cover with the grated Swiss cheese.
Mix the first 3 ingredients into paste and press into bottom of an 11 x 14-inch baking dish.
Preheat oven and baking sheet to 400°. Thaw pie shell 10 minutes. Prick bottom and sides with fork. Bake pie shell on preheated sheet for 10 minutes. Remove from oven and reduce temperature to 350°. In large skillet, brown ground meat and onions; drain fat. Add taco seasoning mix.
Cook cranberries in water until they pop. Add sugar and cherry Jell-O. Stir well; cool. Add celery and nuts.
Mix all ingredients together. Chill in refrigerator for at least 1 hour. Serve.
Combine water, grits and salt. Cook until grits are done. Add margarine and stir until melted. Add garlic cheese and stir until melted. Beat 2 eggs in a 1-cup measuring cup and add milk to fill that cup. Add to the grits mixture. Pour into a buttered casserole and cover with crumbled cornflakes. Bake at 350° for 45 minutes. Should serve 12.
In a small saucepan, melt butter or margarine. Stir in parsley, onion, garlic salt and pepper; simmer 2 minutes. Add seafood to heat through. Toss with hot pasta. Serve immediately. Can also be made without seafood for a meatless meal. Serves 4.
Mix sauerkraut, bell pepper, pimento, celery and onion. Bring sugar and cider vinegar to a boil and boil until clear. Pour over sauerkraut mixture. Chill overnight. Serve cold.
Mix flour, salt, soda, baking powder and spices. Cut in shortening until mixture looks like coarse meal. Add eggs. Mix boiling water and molasses together. Add to dry ingredients. Bake in 8-inch greased square pan at 325° for 1 hour or until done.