HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a deep casserole dish, slice potatoes (thinly) and spread in a layer in bottom of dish. Add salt and pepper; sprinkle with onion and put about 3 teaspoons of margarine. Repeat in layers until all potatoes have been sliced and seasoned; cover. Microwave on High for 5 minutes. Stir and cook for another 5 to 8 minutes. Cook until potatoes are tender.
Sift flour, baking powder and salt. Cream shortening with sugar, vanilla and cinnamon. Continue creaming until light and fluffy. Beat eggs and blend in. Add melted chocolate when cooled. Add dry ingredients alternately with milk, beating until smooth. Pour batter into 2 well-greased 8-inch cake pans. Bake in 350° oven for 25 to 30 minutes.
Press hamburger into a 9 x 13-inch baking dish. Sprinkle with onion soup. Spread on cream of mushroom soup. Line frozen Tater Tots on top. Bake at 350° for 50 minutes. Leftover portions are delicious reheated.
Mix sugar, butter, cream, syrup and vinegar; bring to a boil. Boil until soft ball stage. Add peanut butter and marshmallow cream. Pour in a buttered square Pyrex dish. Chill. Cut into squares.
Preheat oven to 275°. Combine all ingredients, except seed. Mix for 5 minutes. Put into 10 x 10-inch pan and press top with seed. Bake 50 to 60 minutes; let cool. Cut into bars. Makes 15 bars.
Cook brown sugar, salt and water in large saucepan for 3 to 4 minutes (or until thick). Add flavorings; makes 1 1/4 cups. No need to butter waffles.
Mix beef, bread, onion, milk, parsley, salt, pepper and Worcestershire sauce. Shape mixture in one-inch balls. Melt shortening in a skillet and brown the meatballs. Pour off the fat. Heat chili sauce and grape jelly until melted. Add meatballs, stir gently but thoroughly. Simmer for 30 minutes in an open cooker.
Roll cubed meat in flour and fry in hot butter until browned. Add garlic powder and onion and saute until onion becomes transparent. Add water and cook until meat becomes tender (about 30 minutes). Add soup and mushrooms and continue cooking, uncovered, over low heat until mixture becomes thick (about 20 minutes). Just before serving, stir in sour cream. Heat, but do not boil.
Cook and bone chicken; cut into small pieces and place in a baking dish. Melt oleo and pour over chicken. Sift together salt, pepper, baking powder and flour; mix with milk. Pour over chicken. Heat soup and broth to boiling; pour over chicken. Bake at 350° for 45 minutes. It makes its own crust.
Make bite size meatballs. Bake at 350° for 3 minutes. Set aside. Combine sauce ingredients in saucepan. Bring to a boil, stirring. Drain meatballs. Put in baking dish. Pour sauce over the meatballs. Bake at 350° for 30 minutes. Put in chafing dish or crock-pot just a few minutes before serving. Add the pineapple and green pepper.
Preheat oven to 350°. Grease bottom and sides of 12-cup fluted cake pan (or bundt pan). Sprinkle wheat germ in pan, and roll and tap pan to coat (similar to flouring a greased pan). Shake out excess wheat germ.
Sift together flour, baking soda and cinnamon. Stir in oatmeal. Set aside. Mix slightly beaten egg whites, brown sugar, cooking oil, milk, vanilla and raisins. Mix thoroughly. Add dry ingredients and mix well. Drop batter by teaspoon on ungreased cookie sheet. Bake 10 to 12 minutes at 350°. Cool on rack.
Combine all ingredients. Mix another cup of Prego with 1/2 cup water. Pour over top of meat loaf. Bake at 350° for one hour, uncovered.
Mix together all ingredients. Pour into well-greased baking dish. Pour Topping over sweet potato mixture. Spread evenly. Bake at 350° for 35 minutes.
Mix pudding and pineapple. Add drained fruit cocktail. Add Cool Whip, marshmallows and nuts. Chill.
Melt butter in 9x9-inch or 13x9-inch pan. Spread graham cracker crumbs, then layer coconut. Layer chocolate chips and butterscotch chips. Sprinkle nuts over chips. Pour condesed milk evenly over top. Bake at 350° for 30 min. Do Not Overbake.
Cut larger tomatoes in quarters, cherry tomatoes in half. Arrange on cookie sheet, cut side up. Season to taste with salt. Place cookie sheet in a 200° oven for about 7 hours. Watch that tomatoes do not burn. When done, tomatoes should have a dried, shriveled appearance. Dip each tomato in vinegar and layer in sterile glass jars. Cover tomatoes with olive oil. Add herbs. Tomatoes will last for months in or out of the refrigerator.
Cook celery, onion and green pepper in butter until soft. Blend in flour, salt and pepper. Add the chicken broth and cook until mixture thickens. Stir constantly.
In a medium bowl, mix brown sugar, sherry, reserved juice, vinegar, cinnamon, nutmeg and cloves. Microwave at High 1 to 3 minutes or until boiling, stirring after half the time. Add pear halves, stirring to coat. Microwave at High 1 to 3 minutes or until heated. Refrigerate until chilled.
Sweeten strawberries overnight with 1 cup sugar. Mix all ingredients together well. Pour into pie shells and chill thoroughly.
Combine sugars. In a large mixing bowl, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Add sugar mixture a tablespoon at a time while beating. Continue beating until stiff peaks form. Beat in vanilla. Put meringue in pastry tube or bag. Using a star tip, pipe meringue onto parchment paper on cookie sheet. Bake at 200° for 1 1/2 hours. Do not open oven door. Turn off oven. Allow to cool in oven 2 hours. Remove and serve.
Cook in saucepan until it boils the butter, sugar, dates and egg. Remove from heat. Add Rice Krispies and vanilla. Let cool until you can make small balls. Roll balls in confectioners sugar. Place on wax paper to cool.
Cream the shortening; add sugar and pudding. Add eggs; mix. Add flour mixture. Drop onto greased baking sheet. Bake at 375° for 8 to 10 minutes. Makes 6 dozen.
Cut peppers into 1-inch squares. Heat 2 tablespoons oil in large skillet over high heat. When oil ripples, add peppers and cook until crisp-tender. Remove with slotted spoon and set aside.
Peel zucchini; grind and measure. Combine all ingredients in large pot and cook 20 minutes. Remove from heat and place in clean canning jars. Seal and cold pack for 15 minutes.
Preheat oven to 350°. Melt Crisco. Stir in cookie crumbs. Press firmly on bottom of an ungreased 9-inch spring-form pan; set aside. Place cream cheese in a large mixing bowl. Beat at medium speed until fluffy. Add sweetened condensed milk gradually, beating until smooth. Add eggs and vanilla. Beat just until combined. Toss 1/2 cup chocolate chips with flour to coat. Stir chips into cream cheese mixture. Pour into pan. Sprinkle remaining chips over top. Bake at 350° for 45 to 55 minutes. Cool for 10 minutes. Loosen sides of pan; cool for 30 minutes. Remove sides and refrigerate.
Preheat oven to 350°. Mix all ingredients in bowl, tossing wings in mixture and place on cookie sheet. Bake 25 minutes or until fully cooked.
Mix all ingredients together thoroughly and put into a tightly closed container. Use 2 to 3 heaping teaspoons of mixture for each cup hot water. Will keep up to six months.
Alternate flour and soda water; bake in 350° oven 1 hour or until done.
Blend cream cheese, Worcestershire sauce and diced onions into a mixture. Allow to stay at room temperature. Wash mushrooms and remove stems. Stuff mushrooms with mixture. Sprinkle with cheese. Place on ungreased cookie sheet. Cook at 350° for about 15 to 20 minutes. Serve warm.
Combine 2 cups graham cracker crumbs with 1 stick melted butter. Press into a 13 x 9-inch pan and bake at 350° for 5 minutes. Cool.
Melt butter, peanut butter and chocolate chips. Stir in cereal. Place cereal in large brown paper bag, then shake.
Boil sugar and 2 cups water. Cool. Add remaining ingredients and 1 quart water. Chill and pour over ice in punch bowl. Add ice cream last just before serving. Yields 25 servings.
Combine first 3 ingredients in a quart jar. Seal tightly and shake until well blended. Add pineapple. Cover and blend together. Chill. Serve over leftover cake, gingerbread, etc.
Flatten crescent rolls onto ungreased cookie sheet. Rolls should be touching sides of each other. This will be the crust. Bake (according to package temperature) for about 5 to 7 minutes or until golden brown. Allow to cool. Mix sour cream, cream cheese and party dip together. Spread on top of the crust. Layer chopped vegetables on top of the dip mix, then top with grated cheese.
Combine all ingredients, except butter. Add flour. Knead until smooth. Cover and let rise until double. Shape like (cinnamon rolls) and let rise again. Bake at 375° until slightly brown. Before serving, spread butter on top of the rolls and sprinkle with sugar.
Mix cake by box instructions. Pour half of mix in 9x13 in. pan. Melt caramels in butter and add milk. Spread over cake. Add rest of cake mix and bake for 40 minutes at 350 degrees.
Cook hamburger in double boiler. This steam cooks it--not fry. Cook for at least 2 hours on top of stove. I put mine in a crock pot on high until it starts to cook, then on low for 6 to 8 hours. Stir off and on.
Mix graham cracker crumbs, sugar and milk. Add margarine; mix well. Add remaining ingredients. Spread in well-greased 7 x 11-inch pan. Bake at 350° for 30 minutes.
Put fruit, 1 cup sugar and 1 tablespoon flour in pan; dot with butter. Take egg, sugar and shortening; mix. Add 1/2 cup milk, alternating with flour, baking powder and salt; blend well. Pour over fruit. Bake at 350° for 1/2 hour, or until done.
Preheat oven to 350°. Saute vegetables lightly. Brown ground beef and drain. Salt and pepper to taste. Combine all ingredients in large covered pot or Dutch oven. Bake for 40 to 60 minutes, or until hot and bubbly.
Blend ingredients. Beat smooth. Pour over 3 cups rhubarb in 9 or 10-inch pastry-lined pie pan. Top with lattice crust. Bake in a hot oven (450°) for 10 minutes, then in moderate oven (350°) for about 30 minutes.
Fry rice in hot oil with onion and garlic until lightly browned. Drain off oil. Add boiling broth, parsley, chile and salt. Cover tightly and simmer for 25 minutes without lifting the lid. Serve with any main dish. Serves 4.
Line a 13 x 9 x 2-inch Pyrex dish with bite-size pieces of crisp lettuce. Sprinkle with chopped green pepper and red pepper. Add layer of chopped celery, chopped onion and uncooked frozen peas. Combine the sugar and mayonnaise. Spread over these ingredients. Sprinkle top with grated cheese. Top with crumbled bacon. Refrigerate overnight. Serves 10 to 12.
Cream the shortening and sugar together. Beat in eggs. Add prunes, dry ingredients, pecans and milk. Bake in a 350° oven.
In large pot, combine chicken, 1/2 of curry, salt, pepper and garlic; add water. Boil completely. Remove bones and skin, but keep broth. Put chicken back in 1/2 of natural broth and add canned broth and chopped tomatoes and add rest of curry and more if desired. Simmer until thick. Serve over rice.
Combine mustard, ketchup, brown sugar and bacon. Put one can of beans in a baking dish. Pour 1/2 of sugar mixture on top. Add second can of beans and pour rest of sugar mixture over it. Bake for 2 1/2 hours at 325°.
Combine all ingredients in a blender; mix on low speed for 3 minutes. Pour into ungreased 9	x 11-inch cake pan. Sprinkle with grated coconut. Bake at 350° for 40 minutes.
Mix horseradish and catsup to taste. Spread on top of softened cheese. Top with crabmeat. Serve with crackers.
Toss 1/2 of cheese and sprinkle in the bottom of a slightly oiled 9 x 13-inch pan. Saute in pan, mushrooms, onions, pepper and margarine until tender, then arrange over cheese, then sprinkle on ham and the remaining cheese. Refrigerate overnight.
Cream together shortening, sugar and eggs. Make paste of cocoa and part of food coloring. Add this mix and rest of food coloring to shortening, sugar and eggs. Sift together flour and salt. Add flour and buttermilk alternately to cream mixture, starting with vinegar. Add baking soda, then vanilla in batter; mix well. Bake in 9 x 12-inch pan at 350°. Test for doneness; do not overbake.
Cream together the shortening and sugars. Beat until light. Add eggs and vanilla. Beat well. Sift dry ingredients together. Add to first mixture. Work in the peanuts, corn flakes and oatmeal. Chill dough. Roll into balls the size of walnuts. Dip balls in granulated sugar. Place 2 inches apart on cookie sheet. Bake in a 375° oven for about 10 minutes. Makes 6 1/2 dozen.
In a medium bowl, stir together flour, baking powder, baking soda, cinnamon and salt. In a large bowl, stir together egg whites, bananas, sugar and oil. Stir flour mixture into banana mixture just until moistened. Spray an 8 x 4 x 2-inch loaf pan with nonstick spray. Spread batter in prepared pan. Bake at 350° for 45 to 50 minutes or until toothpick comes out clean. Cool 10 minutes on wire rack before taking loaf out of pan.
Put sausage in the bottom of a large kettle. Cut cabbage into 6 wedges. Core and place on top of sausage. Peel potatoes. Cut in half lengthwise and place on top of cabbage. Husk and remove silk from corn. Place corn on top of potatoes. Pour broth over layered meat and vegetables. Cover and bring to a boil. Reduce heat and simmer until potatoes are tender, about 45 minutes.
Put all ingredients into slow cooker or crock-pot. Cook overnight. Put in refrigerator to cool. Once cool, remove fat, slice thin and put back into broth. Serve over fresh Italian rolls.
Preheat oven to 400°. Dip chicken in egg, then bread crumbs. In 9 x 13 inch baking dish, arrange chicken. Bake uncovered for 20 minutes. Pour pasta sauce over chicken, top with cheese. Bake an additional 10 minutes or until chicken is no longer pink. Serve with hot cooked pasta.
In a large kettle, saute onions in butter over low heat until tender and transparent, about 20 to 30 minutes. Blend in flour. Gradually add broth and milk; cook and stir over medium heat until bubbly. Cook and stir 1 minute more; reduce heat to low. Add cheese and stir constantly until melted. Do not boil. Season to taste. Serve with croutons.
In small saucepan melt margarine. Stir cheese into melted butter; let cool about five minutes. Place 12 cups popped popcorn in large bowl. Pour the cheese mixture on top of the popcorn. Toss with forks, coating the popcorn evenly with the cheese mixture.
Thoroughly mix the dry ingredients. Cut in the lard. Add enough water to make a stiff dough. Divide into 12 balls; roll out onto a lightly floured board, making them as thin as possible. Bake for about 2 minutes on each side in an ungreased cast-iron skillet over medium heat. Makes about 1 dozen.
In a small bowl, combine crushed wafers and margarine. Press mixture firmly onto bottom of a 9 x 13-inch pan.	In a medium mixing bowl, beat the marshmallow cream, mint extract and green food coloring with an electric mixer on medium speed until smooth. Fold in 1/2 cup of the semi-sweet chocolate pieces. In a small mixing bowl, whip cream until soft peaks form; fold	into marshmallow cream mixture.	Spread over crust in pan. Sprinkle remaining semi-sweet chocolate pieces over dessert. Cover and freeze at least 6 hours. At serving time, remove from freezer and let stand for 10 to 15 minutes. For easy serving, place warm moist cloth on the bottom of the pan. Cut into squares. Makes 8 servings.
Drain pineapple and fruit cocktail (juice is not used in this recipe). Mix all remaining ingredients with the pineapple and fruit cocktail. Chill and serve.
Cook and stir onion in margarine in 2 quart saucepan until onion is tender. stir in remaining ingredients except shrimp and rice. Cook over low heat, stirring occasionally, 30 minutes. Stir in shrimp; heat through. Serve over rice.
Defrost potatoes. Combine 1/2 cup melted butter with all ingredients, except cornflake crumbs. Mix in a 3-quart casserole. Mix cornflakes with remaining 1/4 cup of butter; sprinkle flakes over casserole. Bake at 350° for 45 minutes.
Soak beans in hot water for 1 1/2 hours. Cook beans and bacon together in water to cover beans for 1 1/2 hours. Do not drain. Add remaining ingredients; bake for 1 1/2 hours at 350°.
Sift flour, sugar, baking powder and salt. Stir in oats and dates. Add oil, egg and milk. Stir only until dry ingredients are moistened. Fill lined muffin cups 2/3 full. Place one date half in each muffin cup. Bake at 425° for 15 minutes. Drizzle with powdered sugar frosting. If desired, a few drops of orange extract can be added to the frosting for extra flavor.
Cream margarine and sugar. Add 1 egg at a time. Add crushed vanilla wafers with milk. Add pecans and coconut. Bake in a tube pan for 1 1/2 hours at 325°.
Wash beaver and boil with pickling spices for 30 minutes. Take meat out of water and place in baking pan. Slice up onion and place over meat. Salt, pepper and garlic meat. Bake 1 hour at 350°, stirring occasionally. Then take barbecue sauce, Lea & Perrins, mix together and pour over meat. Bake 1 1/2 more hours at 300°.
Cream all ingredients together except melted margarine. Add margarine last. Bake in unbaked pie shells at 325° for 30 minutes or until pie tester comes out clean. Make 2 large pies.
Cook chicken; bone and dice. Cook seashells. Mix all ingredients together. Bake in a 9 x 13-inch pan. Top with cheese. Bake at 350° for 30 minutes.
Preheat oven to 350°. In medium saucepan, combine 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in next 3 ingredients. Spoon hot filling into pie shell.
Cream 4 egg yolks, sugar and butter. Add milk; put soda in first cup of flour and add gradually to mixture. Gradually add rest of flour (may not need all 3 cups). Roll batter into rolls and chill. Then slice to bake. Bake at 350° for 8 minutes.
Brown ground beef and garlic (onion may be cooked with meat or served raw on pie). Drain; add chili powder, water, salt and pepper. Simmer 2 to 3 minutes. Serve over corn chips and garnish with remaining ingredients. This is delicious! This recipe will serve 5 people.
In a large skillet over moderate heat, saute onion in butter. Remove onion and set aside. Cut 8 small zucchini squash into 1/2-inch rounds. Saute in skillet with remaining butter. Add water, salt and pepper. Cook covered with tight-fitting lid for 6 to 8 minutes; add onion. Blend in with a fork. Do not overcook as squash becomes soggy and loses it shape.
Cream butter, sugar and flour. Beat in eggs. Add milk, salt and corn. Bake at 350° for 30 to 35 minutes, or until firm.
Soak gelatin in 1/4 cup juice. Heat rest of juice to boiling and dissolve gelatin,. Stir in salt and other spices and vegetables. Arrange a layer of sliced olives in bottom of molds. Add a thin layer	of juice. Cool a bit, then fill molds. Chill until firm. Serve on greens of your choice.
Preheat oven to 350° to 375°. Bake 20 minutes. Boil chicken and cut in bite size pieces. Mix chicken, chicken soup, tomatoes and green chilies (drain can for a mild flavor), taco seasoning and 2 cups of cheese. Put chips in a greased baking dish. Spread mixture over chips. Sprinkle rest of cheese on top. Bake until cheese is melted and started to brown. Can garnish with shredded lettuce and sour cream.
Cook broccoli until crisp-tender. Combine salad dressing, flour and salt. Gradually add milk. Cook, stirring constantly, over low heat until melted.
Cook rigatoni in large pot with 1/4 cup of oil; when done, pour most of water down drain. Leave enough water in bottom of pan so noodles are moist. Add 1/4 cup of oil, garlic and large amounts of basil; keep adding basil and stirring until noodles are coated with it. If desired, stir in some olives. This can be served hot or cold.
Saute onion and green pepper in butter in a saucepan. Cook until tender. Add creamed corn, beaten eggs, salt, sugar, milk and flour. Pour into greased casserole. Top with crumbs. Set casserole in shallow pan of water. Bake in a 375° oven for 1 hour.
Pull cake apart in pieces and spread in a large shallow dish. Mix pudding according to package directions and spread over cake pieces. Mix sliced berries and gel. Spread over pudding. Spread Cool Whip over strawberries and gel mixture. Place whole strawberries on Cool Whip. Refrigerate 2 hours or overnight.
Put chops in an oblong pan. Drain peaches, reserving syrup. In a saucepan, blend 1 cup syrup, ketchup, Worcestershire sauce, onion, flour, mustard, cloves, salt and pepper. Heat to a boil. Pour over chops. Bake in a 375° oven for 1 1/2 hours or until tender. Turn over once. Arrange peaches around chops. Bake 5 minutes longer, basting with sauce.
Cream shortening, sugar and eggs. Sift flour, cream of tartar and salt together. Add to other ingredients. Chill in refrigerator. Mix 2 tablespoons of sugar and 2 tablespoons of cinnamon in a bowl. Take 1 teaspoon of chilled dough. Roll into balls. Roll in cinnamon mixture. Bake for 8 to 10 minutes on an ungreased cookie sheet at 450°.
Have beef at room temperature, then mix all ingredients together in bowl. Grease loaf pan or Pyrex dish well and pour mixture in. Cook in oven at 350° for about 45 minutes, or until done. Don't overcook as it will be stiff and dry. Serves 6 to 8.
Combine diced cheese, Ro-Tel, garlic, chili powder and cumin. Heat until melted.	Set aside. In a large bowl, combine lettuce and chopped tomatoes. Brown hamburger, onions and green peppers together and cool.	 Once cool, add Fritos to meat. Toss together with lettuce and tomatoes.	Pour cheese sauce over mixture and toss just before serving.
Drain the clams. Save the juice. In a heavy skillet, saute garlic and scallions in olive oil until soft. Add clam juice and simmer, covered, until juice is reduced to half (10 minutes). Add clams, parsley, salt and pepper. Serve within 5 minutes. Top with Parmesan cheese. Makes 2 servings.
Mix well; batter will be stiff. Press into 9 x 13-inch greased and floured pan.
Preheat oven to 350°. Place as many pieces of chicken as will fit into a baking dish. Generously sprinkle chicken with seasoned salt. Add a little water in bottom of dish; cover tightly with foil. Bake at 350° for 1 to 1 1/2 hours, or until tender. Serve immediately.
Mix all ingredients but chicken, salt and pepper. Pour into a 9 x 13-inch baking pan. Season pieces of chicken with salt and pepper; lay on top. Bake at 300° for 3 hours or 350° for 1 1/2 hours.
Brown steak in hot oil in large skillet. Combine bouillon, soy sauce, sugar and sherry. Add half to the meat. Push meat to side of pan. Add onions and celery; cook on low heat for 3 minutes. Add rest of bouillon mixture, bamboo shoots, mushrooms and spinach. Cook 3 minutes. Add green onions and cook 1 minute. Put hot, drained pasta on one side of platter, sukiyaki on the other and serve at once. Serves 6.
Combine oil, sugar and eggs. Beat. Add nuts, apples and raisins. Stir thoroughly. Add soda, cinnamon, salt and vanilla. Stir in flour. Batter will be stiff. Bake in tube pan at 350° for 1 hour.
Slice chicken across grain into 1/8 x 1-inch strips. Peel yellow onion, slice into thin strips. Set aside separately. Slice white and green parts of green onions diagonally into 1/8-inch pieces; set aside.
Place thawed potatoes in a 9 x 13-inch baking dish. Mix together rest of ingredients except corn flakes and butter. Pour over potatoes. Top with crushed corn flakes and drizzle melted butter over all. Bake, uncovered, in a 350° oven for 45 minutes.
Bake cake as directed on box in 8 or 9-inch round pans. Cool on cooling rack.
Prepare pudding mix with milk as directed on package. Remove from heat; blend dry cake mix into hot pudding. Mixture will be quite thick and spongy. Pour into greased and floured 9 x 13-inch pan. Sprinkle with chocolate chips and nuts. Bake at 350° for 30 to 35 minutes.
Skin and bone chicken; cut into small cubes. Saute in oil until firm and white. Stir in celery and cook, about 1 1/2 minutes or until crisp and tender. Add bean sprouts, water chestnuts, soup, soy sauce and pepper. Cook 1 minute longer; stir in pimento and onions. Heat but do not overcook. Spoon over rice and top with noodles and soy sauce. Makes 6 servings.
Mix and store in an airtight container. Use 3 heaping tablespoonfuls per cup of boiling water. Great to give to a friend.
Trim fat from steak; cut into bite size pieces. Brown meat, onions and mushrooms in butter.