HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together butter, sugar and flour. Add eggs, then vinegar and vanilla. Pour in unbaked pie crust and bake at 350° for 40 minutes or until done.
Cut coon in half. Wash good. Put coon in large pot. Cover with water and boil 30 minutes. Pour water off. Do this 2 or 3 times. In last water, add salt and pepper. Cook until tender; drain. Grease large pan. Put coon in pan and put sage on coon. Bake until brown on both sides. Bake sweet potatoes around coon.
Brown ground beef and onion. Add salt and pepper to taste; drain. Mix soups and sauce in saucepan; heat. Crumble Doritos and place in bottom of deep casserole dish. Put hamburger in, then top with sauce mixture. Bake at 350° for 30 minutes. Top with shredded Cheddar cheese and continue baking until the cheese melts.
Combine the green beans, oil, salt, pepper and onion in large skillet. Cook 10 minutes. Add tomatoes. Add 2 tablespoons sugar. Simmer until tender.
Mix all ingredients; store in an airtight container. We usually use 2 tablespoons to a large mug or to taste. Add hot water and serve. Delicious! Also good with a jigger of brandy or whiskey.
Pick crabmeat, leaving in chunks. Fold crabmeat into bread crumbs in which the parsley, salt and pepper have been mixed. Beat together the egg, mustard, Worcestershire sauce and mayonnaise until smooth and lemon colored. Pour over crab meat and bread crumb mixture. Toss lightly. Form into desired size. Refrigerate for several hours before cooking. Reshape crab cakes when ready to cook. Fry in butter or shortening or try broiling them. There is less grease and fat this way (very good).
Brown about 6 slices of bacon in microwave until crisp. Break into small pieces. Pour grease from bacon over onion in a small bowl and microwave until tender. While bacon and onion are cooking, mix the rest of the ingredients together. Add bacon and onion. Put in crock-pot and cook 4 hours on low.
Mix thoroughly beef, crumbs, onion, salt, ginger and milk. Shape mixture by rounded tablespoons into balls and cook meatballs. Remove meatballs. Keep warm. Pour fat from skillet.
Boil chicken and remove bones; reserve 1 cup chicken broth. In large mixing bowl add chicken, soups, reserved broth, Veg-All, salt and pepper to taste. Mix by hand. Place in 9 x 12-inch baking pan. Preheat oven to 400°. Mix Bisquick and milk. Blend well. Top pie with mixture. Bake 45 minutes until crust is brown.
In large skillet, melt butter or margarine. Add apples and spices. Cover and simmer about 15 minutes or until apples are tender. Serve hot.
Cook sliced squash and onion in boiling water for 5 to 10 minutes; drain. Combine celery soup and sour cream in bowl. Add carrots; fold in squash and onion mixture. Combine butter and stuffing. Spread 1/2 of this mixture in bottom of baking dish. Spoon in veggies; top with remaining stuffing. Bake at 350° for 30 minutes.
Bring all ingredients to a boil. Simmer for 5 minutes. This can be kept hot in a large party coffeepot for guests or a crock-pot. Great for Christmas parties!
Mix all; simmer until onions are tender and spaghetti is soft but not gummy.
Mix all the fruit together in mixing bowl.	Take a separate bowl; add the juices together and add 1 small package of instant vanilla pudding to the juice. Pour this mixture over the fruits.
Put mayonnaise in large bowl. Add lemon juice and pepper. Stir until smooth. Add other ingredients. Cover and chill 20 to 30 minutes. Serves 5.
Mix and press in 9 x 13 inch cake pan. Bake 10 minutes at 350°. Cool slightly. Beat eggs, add 1 c. brown sugar, baking powder, salt, flour, vanilla coconut and nuts. Pour over crust and bake 20-25 minutes more.
Heat oven to 375°. Mix sugar and cinnamon. Separate crescent dough into 16 triangles. Dip a marshmallow into melted margarine, roll in sugar and cinnamon mixture. Place marshmallows on shortest side of triangle. Fold covers over marshmallow and roll to opposite point, completely covering marshmallow and pinching edges of dough to seal. Dip the roll in melted margarine and place margarine side down in deep muffin cup. Repeat with remaining marshmallows. Place pan on foil or a cookie sheet during baking to guard against spillage. Bake at 375° for 10 to 15 minutes or until golden brown. Immediately remove from pan.
In a bowl, combine wafer crumbs and butter. Press onto the bottom and up the sides of a 9-inch pie plate coated with nonstick cooking spray. Freeze for 30 minutes. Spread chocolate ice cream over crust; freeze for 1 hour or until firm.
Combine margarine and marshmallows in large pot. Cook over low heat, stirring constantly, until marshmallows melt. Add popcorn, peanuts and 1 pound gumdrops. Blend well. Press into greased 10-inch tube pan. Chill until firm. Invert on plate. May decorate with gumdrop flowers.
Preheat oven to 350°F. In a small bowl, combine the garlic and oil; mix well.
Mix all ingredients except brown sugar, cinnamon and nuts. Pour batter into 3 small pans (7 1/2 x 3 1/2 x 2 1/4-inch) which have been greased and floured well. Sprinkle top with mixture of brown sugar and cinnamon. Top with chopped nuts. Bake at 350° for 1 hour. Let cool in pan for 5 to 10 minutes, then remove. If too cool difficult to get out. Refrigerate or freeze.
Make a graham cracker crust and bake for 10 minutes. Mix together powdered sugar with cream cheese and add milk. Spread in pan and top with pineapple, bananas, strawberries, Cool Whip, nuts and cherries (if desired). Refrigerate.
Slice cukes, onions and cut peppers in strips. Combine in large pan and add salt with cold water and drain thoroughly.
In medium saucepan take butter, sugar, cocoa and milk. Boil 2 minutes. Then add vanilla, peanut butter and oatmeal. Mix together, then drop by spoonful onto waxed paper. Cool and eat.
Cut biscuits in quarters. Roll in cinnamon and sugar mixture. Layer on bottom of tube pan. Melt butter and sugar together. As one layer of biscuits is complete, spoon some of brown sugar and butter mixture over it. Repeat 2 - 3 layers, using all of the butter and brown sugar mixture. Bake for 30 minutes at 375°. Let set for 5 minutes, then invert onto plate.
Cream together cheese and sugar. Stir in grapes with spoon. Fold in Cool Whip and nuts. Serve immediately or chill for later.
In a wok or 10-inch skillet, heat 2 tablespoons oil over medium-high heat until hot. Add ham and stir-fry until lightly browned, 1 to 2 minutes. Remove to a plate. Add remaining 2 tablespoons oil to pan and, when hot, add zucchini, carrots, red pepper and onion. Stir-fry until onion is softened, about 3 minutes. Add water; cover and cook 2 to 3 minutes until carrots and red pepper are crisp-tender.
In a large bowl, beat eggs. Add sugar, cold water, oil and pumpkin. Mix well and set aside. In a separate bowl, sift flour. Add remaining ingredients and mix well. Add dry mixture to wet mixture, mixing thoroughly. Divide batter among three greased and floured loaf pans and bake at 350 degrees for one hour.
Mix all the ingredients well. Roll into balls. Place on ungreased cookie sheet. Bake at 350° for 20 minutes.
Position knife blade in food processor bowl; add half of vanilla wafers. Process until fine crumbs. Remove crumbs; set aside. Repeat procedure with remaining vanilla wafers; remove crumbs and set aside. Add pecan pieces to food processor bowl; process until ground. Combine crumbs, ground pecan pieces, powdered sugar, orange juice concentrate and butter in a large bowl; stir until blended. Divide mixture in half. Cover 1 portion with plastic wrap and set aside. Shape remaining portion into 1-inch balls and roll in coconut or 2 cups toasted ground pecans. (Orange balls will dry out quickly; roll immediately after shaping.) Repeat procedure with remaining portion.
Mix all ingredients, except potato chips; pour in casserole dish. Cook 25 to 30 minutes in 350° oven. Remove from oven and cover top with crushed potato chips. Put back in oven and bake 5 to 10 minutes.
Thoroughly combine eggs, sugar, butter, lemon juice and vanilla in mixing bowl. Stir in coconut and pecans. Pour into pie shell; bake at 350° for 40 to 45 minutes.
In a skillet, brown meat and onion. Drain any fat. Season with salt and pepper. Place in a greased 1 1/2 to 2-quart casserole. Top with potatoes. Combine soup and water, pour over potatoes. Sprinkle with cheese. Bake at 350° for 30 to 40 minutes.
Mix well and drop on cookie sheet. Bake at 325° for 10 to 12 minutes.
Cream margarine; add the flour and 3/4 of the sugar; blend well. Add	the beaten egg yolks and mix well. Add the milk, lemon juice and rind. Beat the remaining sugar into the stiffly beaten egg whites and fold them into the first mixture.	Pour into greased custard cups and place in a pan of hot water. Bake in a moderate oven at 350° for 40 minutes. Cool; unmold and serve with your favorite lemon sauce.
Cook rhubarb in 4 cups of water until tender, about 10 minutes. Put through coarse sieve; add sugar to hot liquid. Stir until dissolved; add other juices. Chill until ready to serve and add last 3 quarts of water or ginger ale. Makes about 1 gallon.
Mix together. Put in hot dog buns. Wrap in foil and heat in oven until warmed through.
Mix cream cheese and sour cream until smooth. Add other ingredients. Mash shrimp with fork. Sprinkle with red pepper.
Microwave margarine in 4-quart bowl on High for 1 minute or until	melted. Add sugar and milk; mix well. Microwave on High for 5 minutes until mixture begins to boil, stir after 3 minutes; mix well. Scrape bowl and microwave 5 1/2 more minutes. Stir after 3 minutes. Stir in chocolate or peanut butter pieces until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch pan. Cool at room temperature. Cut into squares. Makes 3 pounds.
Set hot dogs out in advance so they will come to room temperature and have dry outer skin. (I usually place on a paper towel.) Pronto Pup batter will not stick to cold, wet hot dogs.
I always try to keep powdered milk on hand for cooking to save the homogenized milk for drinking.
Mix all ingredients, except tortillas. Steam tortillas or place in microwave to soften (3 tortillas for 20 to 30 seconds). Spread the mixture on tortillas. Roll and chill. Cut into bite size pieces.
Heat oven to 350°. Make cake mix as directed on package, using water, oil and eggs. Fill each cone about half full of batter. Stand cones in muffin pan. Bake 20 to 25 minutes or until toothpick carefully inserted in center of cones comes out clean. Cool completely about 1 hour. Frost with frosting and decorate with assorted candies. Store, loosely covered, at room temperature.
Mix dry ingredients. Add remaining ingredients. Flour hands and mix until it forms a ball; divide in half. Grease and flour 2 pie pans or square pans. Press dough into pans to cover just the bottom. Prick with a fork all over. Bake at 375° for 20 to 25 minutes. Watch carefully. Cut into pieces and sprinkle with powdered sugar. May serve with fruit of choice after baked.
Cut tops from pepper. Chop enough peppers to make 1/4 C. Boil whole green peppers in water for 5 minutes. Sprinkle inside peppers lightly with salt. Cook beef, onion, 1/4 C green pepper. Drain fat. Add undrained tomatoes, uncooked rice, water, salt, sauce, and a dash of pepper. Bring to boil, reduce heat. Cover and simmer 15 to 18 minutes or until rice is tender. Stir in cheese. Stuff peppers with meat mixture. Place in a 10 x 6 x 2 inch baking dish. Bake covered on 350 for 30 to 35 minutes.
Use boneless strips of chicken breasts in the amount you need (can be made with any quantity). Keep chicken moist and roll in flour. Shake off excess; season with salt, pepper and garlic powder. Saute in margarine 2 minutes per side. Roll in Parmesan cheese (fresh if possible). Sprinkle additional Parmesan in bottom of baking dish. Add chicken and sprinkle with more Parmesan. Melt some margarine and drizzle over top. Bake at 350° for 20 minutes or until bubbly. Can be made ahead and also freezes well. If freezing, do it after it has been sauteed and put in baking dish (before baking).
Bake cake according to directions. Use one layer for this recipe; you may freeze the other layer for another dessert. Cool cake; cut into cubes. Mix pudding as directed on package. Beat candy bars until crushed into small chips. In a large bowl, layer cake, pudding, Cool Whip and candy bars.
Cook the first 3 ingredients until yellow and thickens (will be white with flour until it thickens). Add the butter. Cool, then add the apples, one at a time. Pour into Pyrex dish. Cover with Cool Whip. Sprinkle nuts on top. Add the cherries. May be served as a dessert or salad.
Cook, cool, de-bone, and chop chicken. In broth, cook celery and onions until tender. Add noodles and cook till tender. Mix milk, soup and eggs together. Add to noodles and stir. Add chicken and velveeta. Cook on low heat until the cheese is melted. Pour into 9x13 pan. Sprinkle with bread crumbs and bake at 350° till brown.
Cook sausage and drain well. Spread bread with butter and cube. Cover bottom of buttered 9 x 13-inch dish with bread cubes. Sprinkle sausage over bread. Cover with cheese. Combine remaining ingredients and pour over. Cover and chill overnight. Bake at 350° for 40 to 50 minutes, uncovered.
Brown chicken breasts. In 9 x 13-inch pan, layer soup and chicken. Next, place the broccoli, then the stuffing. Bake at 350° for 20 minutes, covered, then 10 to 15 minutes, uncovered.
Grease 9 x 13-inch pan. Layer white bread, buttered on both sides, on bottom of pan. Spread sausage over bread; then add the grated cheese. Mix eggs, cream, salt, mustard and chilies. Pour over cheese. Cover with plastic wrap and put in refrigerator overnight. Bake at 350° for 45 minutes or until light brown.
Sprinkle marshmallows on bottom of pan. Thoroughly combine strawberries and syrup with dry Jell-O. Set aside in larger bowl. Combine remaining ingredients. Beat 3 minutes at medium speed. Pour batter over marshmallows in pan. Spoon strawberry mix evenly over batter. Bake at 350° for 45 to 50 minutes.
In top of double boiler, heat white chocolate and 1/4 cup of the cream until white chocolate is almost melted, stirring frequently. Remove from heat and stir constantly until all white chocolate squares are melted. Set aside to cool (about 20 minutes) until room temperature, stirring occasionally.
Cut cabbage into 1/2-inch strips and place into saucepan with apples and remaining ingredients. Simmer until cabbage is tender. May have to add more vinegar, sugar or salt for your own taste.
Mix all together and bake in 2-quart casserole dish at 350° for 45 minutes.
Combine all ingredients, except cooking oil, and mix well. Drop by tablespoon into 1/8-inch of hot cooking oil in skillet. Cook until golden brown on each side on medium heat. Makes about 14 patties.
Cook and stir butter, sugar, eggs and chopped dates for about 5 to 7 minutes. Add vanilla, corn flakes, Rice Krispies and nuts. Form in balls and roll in coconut.
Preheat oven to 400°. Boil water and margarine. Remove from heat, stir in flour to make a ball. Beat in eggs 1/2 at a time until smooth. Drop by spoonful onto greased cookie sheet to form a ring. Smear together and bake 50 to 60 minutes. Cut apart, remove wet stuff and then fill. Vanilla pudding or chocolate pudding. Top with Cool Whip.
Cut elephant up into bite-sized pieces. This should take about 2 months. Put into pot with water to cover. Add celery, carrots and onion. Simmer until elephant is tender. Season to taste.
Boil potatoes until tender. Drain and cool. Cut into 1/4 inch strips. Set aside. Combine 1/4 cup butter and next 5 ingredients in large bowl. Gently stir in potatoes and cheese. Spoon into a lightly greased casserole dish (13 x 9 x 2-inch). Combine 3 tablespoons melted butter and stuffing mix. Sprinkle on top of potato mixture. Bake 25 to 30 minutes or until bubbly in the middle at 350°.
Cut steak into thin strips. It is easier to cut if partially frozen. Combine remaining ingredients and pour over meat in nonmetal pan; marinate overnight. You can use any amount of meat, just make sure you increase marinade amount in order to cover meat. In morning, remove meat; pat dry. Bake on cookie sheets 6 to 7 hours at 100°. Turn oven off; let sit overnight. Store in plastic bags.
Take a 1/4 cup water and mix with brown sugar and butter. Bring to a boil. Mix eggs, milk, cornstarch and vanilla, beating well. Add it to the hot syrup mixture. Heat until thick. Beat egg whites for topping for pies.
Dice chipped beef and spring onions. Mix with cream cheese, Worcestershire sauce and milk. Refrigerate 2 hours or overnight. Serve with crackers.
In a large bowl beat eggs; whisk in milk, 1 c. cheese, onion, bacon, salt, mustard, and paprika. Add spinach. Pour into pie shell. Sprinkle with remaining cheese. Bake at 400° for 40 min. or until a knife inserted halfway between the center and the edge comes out clean.
Preheat oven to 375°. With fork, combine cheese with margarine. Spread mixture on bread, using about 1 1/2 teaspoons per slice. Sprinkle with paprika if desired. Cut each slice into 6 sticks. Place in single layer on large baking sheet. Bake for 8 to 10 minutes until brown and crisp. Yields 96 sticks, 16 servings.
Place chicken pieces, skin side up in shallow baking dish. Surround with pineapple chunks. Mix pineapple juice with vinegar, soy sauce, mustard, salt and pepper. Pour over chicken. Bake at 325° for 40 minutes, basting occasionally. Add pepper strips. Combine cornstarch and water in cup. Stir into liquid in baking dish and bake an additional 15 minutes or until bubbly.
Layer the first 5 ingredients in dish (I use a long Pyrex). Mix the salad dressing and sugar together. Pour over salad and top with the cheese. Keep in the refrigerator until ready to serve.
Brown meat, salt and pepper to taste. Put in roaster and pour remaining ingredients over and bake until tender. Remove from roaster and shred with 2 forks. Put back in sauce. Serve hot in buns.
Steam first 3 ingredients for a few minutes. Cook until thawed and separated. Drain and cool. Add green peppers and chopped onions. Put vegetable mix in a buttered 3-quart shallow casserole.
Heat water and butter in a saucepan until the water boils and the butter melts. Lower heat and add flour and salt all at once. Beat vigorously until mixture leaves the sides of the pan. Remove from heat and add eggs, one at a time, beating well after each addition. Continue beating until smooth. Drop onto lightly greased cookie sheet, forming 10 puffs. Bake at 400° for 50 minutes. Cool on wire racks. When cool, cut off tops and scoop out soft dough. Fill with whipped cream or whatever you desire. Replace tops and sprinkle with powdered sugar.
Mix together and line bottom and sides of pan. Save 1/2 c. for topping.
Combine all ingredients, mixing well. Pour into a graham cracker crust or the crust of your choice. Top with fruit.
Cream butter and sugar. Add eggs and beat well. Add syrup and then flour, sifted with baking powder and salt. Bake in 13 x 9-inch pan, which has been greased and floured, for 45 minutes at 350°. The cake is very moist and can be served without being iced.
Mix together broccoli, onion, bacon, peanuts and raisins. Two hours before serving, add Miracle Whip, sugar and vinegar.
Cook broccoli in salted water until tender. Drain. Rub through fine strainer. Melt butter in heavy pan and cook onion without browning. Blend in flour. Add chicken stock. Cook a few minutes and add broccoli. Mix well. Slowly add cream until heated. Add salt and pepper if needed. Serve hot or cold.
Boil noodles for 10 minutes. Drain and add all other ingredients. Pour into a greased 2-quart baking pan. Bake in 350° oven for 45 minutes.
Mix all ingredients and pour into loaf pan. Sprinkle with brown sugar. Bake at 350° for 1 hour.
Bring all ingredients to boil, then simmer for hour. Good served over Cheddar broccoli rice (Lipton).
Layer the ingredients in a large bowl. Place in refrigerator until ready to serve. Toss ingredients just before serving.
Select 6 ears corn just beyond the "milk stage." Cut off cob and remove all juice from cob; as you would for cream-style corn. Should have about 2 1/2 cups. Sift flour, salt, baking powder and sugar together over the raw corn; mix thoroughly. Stir in egg alternately with melted shortening. No liquid is necessary. Bake in shallow pan 30 to 35 minutes at 425°. Serve hot with butter. Serves 6.
Combine pretzels, butter and 3 tablespoons sugar. Spread evenly in 9 x 13-inch pan. Bake at 350° for 10 minutes. Combine cream cheese and 1 cup sugar. Fold in Cool Whip. Spread over baked bottom layer after it has cooled. Heat pineapple juice and dissolve Jell-O in it. Add frozen strawberries and mix well. Pour over other layers. Chill until top is set.
Bake at 350° for 50 minutes in a 9 x 13-inch greased and floured pan.
Combine all ingredients. Freeze 1 package Kool-Aid in mold without sugar. Add to punch for ice.
Mix all ingredients; let stand in Oregon kitchen atmosphere for 15 minutes. Make quite stiff, or they will not puff up as they should. Fry in deep fat made of Nugget Brand lard. Dust with powdered sugar.
Preheat oven to 400°. Thaw pie crust for 10 minutes. Prick bottom and sides of pie crust with fork. Bake the pie crust on cookie sheet for 10 minutes. Remove from oven and reduce oven temperature to 350°. In skillet, cook ground beef and onion until meat is browned. Drain. Add taco seasoning mix to meat according to package directions. In small bowl, combine refried beans and 1/3 cup taco sauce. Mix well. Layer half of refried bean mixture in bottom of pie crust; top with half of seasoned meat, 1 cup Cheddar cheese and all the chips. Repeat layers. Bake on preheated cookie sheets for 20 to 25 minutes. Top with lettuce, tomato and taco sauce to taste.
In a 4-quart saucepan, melt butter and saute onions until shiny and tender. Crumble in ground beef. Brown well, stirring until no longer pink. Sprinkle seasoning over. Mix. Add tomatoes, kidney beans and ketchup. Simmer 1 hour, stirring frequently. Yield: 6 to 8 servings.
Brown sausage with onion. Drain and place in casserole dish. Cook macaroni according to package directions; drain and place over sausage. Heat soup and milk together. Beat eggs and slowly add to soup mixture. Remove soup from heat and beat well. Add cheese to mixture and stir until melted. Pour over sausage and macaroni. Top with corn flake crumbs. Bake 30 to 40 minutes at 350°.
Melt butter in saucepan; stir in flour, salt and sugar. Cook until bubbly. Add milk and cook until thick. Stir in corn. Stir in eggs that have been beaten until frothy. Pour into well-buttered casserole and set in a pan of hot water. Bake at 350° about an hour.
Prepare gelatin by package directions using peach liquid as part of water. Stir in cheese. Blend well. Refrigerate until partially thickened. Add chopped pecans and peaches. Pour into lightly greased mold. Chill until firm. Serve on lettuce leaf topped with mayonnaise.
In a saucepan, combine dry ingredients. Mix in wet ingredients and cook at medium heat for about 3 minutes or until edges look dry. Stir into ball and dump on wax paper. Immediately put water in the pan; it will be easier to wash. Knead the dough while still hot and until salt crystals are gone. Store in airtight container.
Cut round steak in serving	sizes.	Salt and pepper steak and roll in flour. Brown in skillet with a little oil. Place steak in crock-pot. Mix soup, water and sauce and pour over round steak. Cook in crock-pot on low for 5 hours.
Generously grease and flour two (9-inch) round cake pans. Cream butter, shortening, sugar and vanilla until fluffy. Blend in eggs.
Put rice, onion soup mix, mushrooms and water into a 9 x 13 x 2-inch Pyrex dish. Sprinkle oregano on top. Slice stick of margarine and distribute. Cover dish with aluminum foil. Bake at 350° for 45 minutes or until water is absorbed. Stir every 15 minutes.
Mix all ingredients together, except Crisco and eggs. Add the eggs. Add enough buttermilk to make the batter soft enough to roll out in hand. Fry in Crisco shortening until brown.
This bread can be used for a side dish, tacos or sandwiches. Some people eat it as is, others put butter and syrup on it.