HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil 10 medium potatoes (diced). Cover with water to 1/2 of the pot. Boil until soft. Add salt and pepper to taste. Add milk almost to top of pot. Bring to a boil again. Mix about 2 tablespoons flour with a little milk to make a paste. Pour into potato mixture. Bring to a boil to thicken it. Add 1/2 pint sour cream and dill weed, cut up fine. Heat through; don't boil. Add 3 tablespoons vinegar.
Cut package of rolls into upper and lower half. Put bottom half back into pan. Mix margarine, poppy seed, Worcestershire sauce, mustard and onion together.
Mix tuna and cream of mushroom. Boil noodles until tender. Mix noodles, tuna and soup together. Put in casserole dish. Bake at 350° until brown around the edges, approximately 20 minutes.
Preheat oven to 375°. Combine flour and baking soda. In another bowl, combine butter, sugar and vanilla. Beat. Beat in egg. Gradually add flour mixture. Stir in M&M's and nuts. Bake 9 to 11 minutes.
Mix mayonnaise, lemon juice and curry powder in a 2 1/2-quart bowl. Add rice, pepper and shrimp; toss. Cover and refrigerate at least 1 hour. Spoon onto lettuce lined dish. Garnish with cherry tomato halves and parsley.
Melt jello with water on low heat. While jello cools, tear cake in small pieces. Cut strawberries in fourths.
Put the tomatoes and onion in a saucepan; bring to a boil. Add margarine, sugar, salt and oregano. Reduce heat to medium and cook for 5 minutes. Add bread and stir. Pour into a 1 1/2-quart lightly greased casserole dish. Top with grated cheese. Bake, uncovered, at 325° for 20 minutes or until cheese is melted.
In large skillet, crumble sausage. Cook sausage, onion and celery until sausage is no longer pink. Stir in pecans; cook until sausage is lightly brown. Pour mixture into large roasting pan to mix. Add corn, mushrooms, butter, sage and fruit. Stir well until blended. Stir in eggs, then mix in the cornbread. Add broth and stir to mix. Beat the eggs and add to mixture. Let set for 15 to 20 minutes to absorb the liquid. If moister dressing is desired, add more broth. Bake in same roasting pan or transfer to two 13 x 9 x 2-inch baking pans. Bake in 400° oven for 30 to 40 minutes or until crusty brown on top.
Boil chicken breasts until tender; shred. Put shredded chicken in pot with chicken broth and water; add celery, carrots and onion. Season with garlic salt and pepper. Bring to a boil. Make noodles by adding egg, oil, milk, salt and pepper to flour. Mix until not sticky. Roll dough on floured surface to about 1/4 inch thick. Cut into strips. Add to chicken broth. Cook on medium heat for 20 minutes.
Cream margarine and sugar. Add egg yolks and beat well. Add flour, salt and lemon juice, rind and milk. Blend well. Beat egg whites until stiff; fold into lemon mixture. Pour into pie shell. Bake at 350° for 35 minutes. Cool and top with Cool Whip. Serves 8.
Sift dry ingredients together into bowl. Mix together eggs, milk and oil. Add, all at once, to dry ingredients and stir just to moisten. Turn into greased 8-inch cake pan and bake at 400° for 20 minutes. Or, cook in glass pan in microwave on 50% power for 3 minutes; turn for last 3 minutes (6 minutes total).
Cook broccoli according to directions on package. Cook soup and milk on medium heat until smooth. Drain broccoli after cooking and put into 1-quart buttered casserole dish. Pour soup mixture on top. Crumble 1/2 package Ritz crackers and put on top of soup. Dot crackers with 1/8 stick margarine. Bake until golden at 375°, about 45 minutes. Put 1 can French fried onions on top about 5 minutes before taking out of oven.
Squeeze orange. Pare apple. Wash cranberries. In food processor, mix apple, cranberries and nuts; add orange and pineapple.
Have cured ham and fresh pork ground together. In large bowl, to ground meat, add crackers and mix. Add eggs and salt; mix. Add milk until mixture will absorb no more. Shape into loaf. Put in roasting pan; pour water around loaf to about 1/2-inch. Cover. Bake 3 hours at 325° to 350°. Check about halfway through. May need to add water.
Cook cake according to directions in a 9 x 13-inch pan. Cool. Mix next 3 ingredients together. After cake is cool, spread pineapple over the cake, then spread the cheese/pudding mixture evenly over the pineapple. Spread Cool Whip over next and scatter chopped nuts over all.
Cream shortening and sugar. Add egg and oats; beat well. Sift flour, salt and soda. Blend into first mixture. Chill dough. Roll into balls the size of small walnuts. Dip in a mixture of sugar and cinnamon. Bake on ungreased baking sheet. Bake at 375° for 15 minutes or until golden brown.
Drain pineapple; add marshmallows. Mix cherries, sugar, salad dressing and cream cheese. Mix well. Fold in whipped cream. Add nuts and coconut, if desired. Chill and serve.
Soak gelatin in water. Soften butter in top of double boiler. Add sugar, quartered marshmallows and egg yolks. Take off stove; add gelatin. Cool. Add whipped cream and egg whites (beaten stiff). Pour over peaches. Line pan with vanilla wafer crumbs, saving a little for top of filling. Let stand in refrigerator.
Measure flour, soda, cinnamon, salt and sugar. Sift all together. Dice bananas, add to dry ingredients with oil, eggs, vanilla and pineapple with juice. Stir to blend. Do not beat. Bake in greased tube pan one hour and 20 minutes at 350 degrees.
Cook broccoli 5 minutes and drain. Mix everything. Pour in 13 x 9-inch baking dish. Sprinkle topping and dot with butter. Bake at 350°. Will serve at least 12 to 15.
Mix first 3 ingredients and pat down in 9 x 13 pan. Bake at 350° for 10 minutes. Mix the next 3 ingredients and spread over cooled crust. Mix the last 3 ingredients; let set until slightly thickened. Pour over cream cheese mixture and refrigerate
Generously butter 12-cup ring cake dish; sprinkle with sugar to coat. Spread half of pie filling in dish. Mix remaining ingredients (including rest of filling). Beat 3 minutes with mixer. Pour into dish. Cook at Medium 12 minutes, rotating every 3 minutes. Increase power to High for 1 to 8 minutes or until cake springs back when lightly touched and begins to pull away from sides. Let stand 10 minutes. Invert onto serving plate. Let cool completely before slicing. Makes one ring cake.
Bake the cake in a 9 x 13-inch pan. In bottom of punch bowl or very large bowl, break cake into larger than bite size chunks (use only 1/2 the cake at this point), then layer half of the pineapple and juice, half of the pudding, half of the bananas, 1 can of pie filling, half the nuts and half the coconut. Spread with 1 carton of whipped topping. Repeat the above. Garnish with cherries, nuts and, if you want to be fancy, chocolate curls. Serves 25.
Preheat oven to 350°. Blend ingredients in large bowl. Beat at medium speed for 2 minutes. Chop nuts in chopper until fine. Mix in batter. Bake in greased and floured tube pan until brown. Cool in pan for 15 to 20 minutes.
Make sure egg whites are beaten. Add other ingredients and fold in Cool Whip. Pour over graham crackers (crushed) or try corn flakes or Grape-Nuts or bran flakes; anything you want for crunchies. Freeze for 24 hours.
In a 12-inch stove top or electric skillet over medium heat, brown beef with onion, green pepper, 1/2 teaspoon salt and pepper. Remove meat mixture from skillet and drain fat. Reduce heat to low. Melt butter. Spread potatoes over butter and sprinkle with remaining salt. Top with beef mixture.
Remove seeds and seams from peppers; boil 5 minutes. Brown meat and onions. Add rice and tomato juice. Simmer until thick; season. Stuff peppers with meat mixture. Cover with foil and bake at 350° for 45 minutes.
Sift together cake flour, baking soda, baking powder and salt. Cream together butter and sugar until light and fluffy. Beat in vanilla. Add dry ingredients alternately with buttermilk, beating well after each addition. Add egg whites; beat at medium speed 2 minutes. Pour batter into three waxed paper-lined 9-inch round cake pans. Bake at 350° for 20 minutes. Reduce heat to 325° and bake 25 more minutes or until cake tests done. Cook for 10 minutes. Spread Vanilla Filling between layers of cake. Top with Orange Butter Frosting.
Brown hamburger with onion until onion is tender; drain. Stir in remaining ingredients; mix well. Bring to a boil; cover and reduce heat. Simmer 40 minutes. Makes 4 to 6 servings.
Preheat oven to 450°. Rub roast with salt and pepper. Put in large roasting pan; put in oven, turning to brown, for 20 to 30 minutes. Remove roast; lower oven to 250°. Scatter sauerkraut around roast. In a bowl, mix the apples, onion, sugar, mustard and caraway seed. Sprinkle this mixture over sauerkraut and drizzle wine over top. (Can be refrigerated at this point and roasted later or next day.) Cover and roast at 250° for about 4 hours, or until tender. Moisten with more wine if it becomes dry. Let rest 10 minutes before slicing. Serves 4 to 6 people.
Preheat oven to 350°. Saute onion in oleo. Stir in remaining ingredients. Pour into baking dish. Bake for 25 minutes.
Saute garlic in olive oil. Add herbs. Remove from heat. Add sun dried tomatoes. (Cut tomatoes in 1/8-inch slices.) Toss lightly with cooked pasta. Top with pine nuts. Serve with Parmesan cheese.
Melt margarine and white chocolate in double boiler. Mix dry ingredients in a big bowl. Add melted white chocolate and mix until coated. Spread on wax paper to harden. Break into pieces.
Place chicken pieces on bottom of pan. Cover with soup. Prepare box of Stove Top stuffing according to package directions. Layer over the soup. Bake at 350° for 1 hour.
Dissolve Jell-O and sugar in pineapple juice; add eggs. Cook in double boiler until thick. Cool. Whip milk until stiff. Add cooled Jell-O mixture; blend. Pour into graham cracker crusts. Chill.
Mix crab and cheese. Put tablespoonfuls in middle of wonton wrappers. Bring the 4 corners together and seal. Fry in hot oil about 3-inches deep until light brown. Serve hot.
Cover bottom of greased 9 x 13-inch pan with marshmallows. Prepare cake mix according to directions. Pour over marshmallows. Crush strawberries and mix with dry gelatin. Pour this over batter. Bake at 350° for 45 to 50 minutes.
Mix together rhubarb, orange juice, sugar and honey. Simmer about 10 minutes until tender. Remove from heat. Stir in strawberries. Cover and chill. To serve, spoon fruit mixture over shells and add topping.
Put onion and bacon in skillet and cook until glossy. Remove from heat, add eggs, sour cream and stir. Add salt and caraway seed to taste.
Brown round steak in large skillet in small amount of fat. Drain. Add rest of ingredients and simmer until tender (1 to 2 hours). May need to add a little water and stir occasionally to keep from sticking.
Combine hot milk, salt, sugar and shortening. Let cool to room temperature. Dissolve yeast in warm water; add to cooled mixture. Add egg and flour. Mix and set aside to rise 1 time, approximately 1 hour and 15 minutes. Shape and let rise 1 hour. Bake in a 400° oven for 18 to 20 minutes.
Grease a 9 x 13-inch baking pan. Bake at 350° for 30 to 40 minutes. Cut when cool. Should be golden brown.
In 2-quart saucepan, saute onion in oil over low heat. Add remaining ingredients and simmer for 15 minutes. Keeps up to 2 months in refrigerator. Yields 2 1/4 cups.
Combine sugar, corn syrup and water in 3-quart saucepan. Cook and stir until sugar dissolves using high heat. When syrup boils, blend in butter. Stir frequently. After it reaches a syrup stage (approximately 230°), reduce heat to medium when temperature reaches soft crack stage. Add nuts. Stir until temperature reaches hard crack stage, approximately 305°. Remove from heat and quickly stir in baking soda. Mix thoroughly. Pour onto 2 cookie sheets with 4 sides. Spread candy evenly over cookie sheets, loosen from pan as soon as possible and turn candy over. Break into pieces when cooled.
Cook squash and onion together until tender and cooked down. Mash cooked squash and add sour cream, soup and salt and pepper. Melt 1 stick of margarine and herb stuffing.
In a large bowl, mix together, beating lightly after each addition, the butter, sugar, eggs, flour, baking powder and vanilla. Pour into a prepared 9 x 13-inch pan. Cover with crumb mixture made by blending together the brown sugar, flour, butter, salt and cinnamon. Bake at 350° about 30 minutes.
Mix first 3 ingredients. Add hominy. Put in 9 x 13-inch casserole. Top with crushed Fritos. Bake 35 minutes at 350°.
*Or 1 cup each chocolate chunks or chips and toasted nuts (pecans, walnuts, unsalted peanuts or Macadamias).
In saucepan, combine gelatin, 1/2 cup of the sugar and salt. Beat together yolks, lemon juice and 2/3 cup water. Stir into gelatin mixture. Stir over medium heat until mixture comes to a boil and gelatin dissolves. Remove from heat and stir in peel. Chill; stir occasionally until partially set. Beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold in gelatin mixture. Fold in whipped cream. Pile into cooled pastry shell. Chill until firm.
Crumble Fritos and cover bottom of casserole dish. Chop onion; cook in small amount of oil. Add ground beef. Brown and drain. Add other ingredients except cheese. Bring to a boil. Remove from heat. When cool, add 2/3 cheese. Pour in casserole dish. Use remaining Fritos on top of meat mixture and remaining cheese on Fritos. Cover and bake at 350° for 30 minutes.
Mix together and pour into loaf pan. Bake 350° for 30 to 40 minutes.
Dip ribs in flour and brown. Remove browned ribs from pan. Add the ingredients to the pan. Add ribs. Cover and simmer for 1 1/2 to 2 hours at 220° or medium-low heat. Turn once or twice.
Heat 5 tablespoons oil in preheated wok. Stir-fry onion until fragrant. Add ground meat; stir-fry until thoroughly cooked. Add bean paste; stir-fry until fragrant. Add water, cornstarch, sesame oil and sugar. Bring to boil. Cook until thickened. Cook noodles by boiling water, adding noodles, bring to second boil and cooking over medium heat, about 4 minutes. Drain noodles; place in bowls (individual). Top with shredded vegetables and meat topping. Serve hot. Mix well in bowls. Serves 2.
Combine Eagle Brand milk, cherry pie filling, pineapple and sliced bananas. Mix them together and add nuts, if desired. Fold in Cool Whip. Add red food coloring to make a pink color. Chill about 1 hour before serving.
Add yeast to warm water and sugar (1 teaspoon). Let stand 5 minutes.
Mix together the ingredients. Marinate the chicken 2 hours or overnight. Drain and broil 4 minutes (each side) or grill until done. Top with Monterey Jack cheese. Melt, then top with chopped onion and tomato.
Preheat oven to 350°. Mix together sugar, cocoa and flour in large bowl until no lumps remain. Stir in melted butter. Mix in eggs, one at a time, until smooth. Stir in milk and vanilla. Pour mixture into pie shell.
Boil carrots until just tender (8 to 9 minutes). Layer onion, carrots and green pepper in a large bowl. Heat remaining ingredients to boiling, stirring occasionally. Cool slightly. Pour over vegetables. Cover and place in refrigerator for at least 8 hours. They will keep about 1 week.
Mix together. Bake in an 8 x 8-inch pan in a 350° to 400° oven for 25 to 30 minutes, or until done.
Pick, clean and wash beans. Put in Dutch oven large enough to hold all ingredients.	Place remaining ingredients in oven and let simmer for 4 hours, adding water as needed.
Tear bread into pieces and place in 9 x 9-inch baking dish or pan. Brown sausages in a skillet and drain. Place sausage over bread. Sprinkle with grated cheese. Beat eggs, milk and seasonings; pour over sausage and cheese mixture. Bake 35 to 45 minutes at 350°. Cheese will rise to the top. Best if made the night before and refrigerated until baking.
Put potatoes in casserole dish. Add salt, pepper and pats of margarine on top. Cover and microwave on High until potatoes are done. Stir occasionally.
Mix sugar, cocoa, and cornstarch well. Add milk, oleo, beaten eggs, and vanilla and mix well. Pour in pie shell and bake at 350 for 45 minutes.
Combine peas, celery, lettuce and red onion in bowl. Mix juice from peas with mayonnaise and pour over pea mixture. Top with cheese and bacon bits.
If fish fillets are large, cut into 5 or 6 serving pieces. Arrange fish in ungreased square baking dish 8 x 8 x 2-inches. Sprinkle with salt and pepper. Top with onions and tomato slices. Sprinkle with lime juice, oil and parsley. Cover and cook in oven at 375° for 15 minutes. Uncover and cook until fish flakes easily with fork, about 15 minutes longer. Garnish with lime wedges, if desired. Makes 5 or 6 servings.
Heat oven to 350°. Place spread in large microwavable bowl. Cover loosely with waxed paper. Microwave on HIGH (100%) for 30 seconds or until melted; cool slightly. Add remaining ingredients. Stir until well blended (dough will be very stiff). Drop dough by level 1/4 measuring cupfuls 2-inches apart onto ungreased cookie sheets; flatten slightly. Bake 13 to 17 minutes just until set. (Do not overbake. Centers will be soft.) Let stand on cookie sheets 1 minute. Using wide spatula, transfer to wire racks. Cool completely.
Cook broccoli; drain and set aside. Blend soup and cheese. Blend mayonnaise with milk and stir into soup. Place broccoli in baking dish and cover with sauce. Sprinkle with cracker crumbs and butter. Bake at 350° for 45 minutes or until bubbly.
Wash cucumbers and cut in sticks. Cover with boiling water and let stand 4 to 5 hours. Then drain and pack into six pint jars.
Cream butter and sugar in bowl. Beat in eggs, one at a time. Add milk alternately with wafer crumbs, mixing well. Stir in coconut, pecans and vanilla. Pour into prepared tube pan. Bake at 275° for 2 1/2 hours. Yields 16 servings.
Mix well. Drop from teaspoon on greased cookie sheet. Bake in 375° oven until lightly browned.
Chop onions. In large pan, melt butter and cook onions until golden, but not brown. Add enough flour to absorb butter, about 4 to 5 tablespoons. Add chicken broth, 1 1/2 cans water and wine gradually while stirring well to avoid lumps. Add more water or broth to taste and consistency; salt and pepper. Simmer fifteen minutes until bubbly. Pour in individual serving bowls. Place a slice of fried or toasted crunchy French bread and sprinkle generously with grated Swiss cheese. Broil until brown. Serves 6.
Chop almonds and toast at 350° for 3 to 5 minutes. Sprinkle 1/2 cup on bottom of well-greased tube pan. Set aside almonds and chocolate chips. Measure remaining ingredients into mixing bowl. Blend. Beat at medium speed for 4 minutes. Stir in chocolate chips and almonds. Pour into pan and bake at 350° for 70 minutes or until cake pulls away from sides of pan. Cool in pan 15 minutes. Remove and finish cooling on rack. Garnish with whipped topping.
Mix grease, lye and 1 quart water the night before and stir hard. In the morning, add salt, 20 Mule Borax and 1 quart water. Boil 5 minutes, then leave on medium heat for 1 hour. Set off the stove to cool. Cut in any size cake desired and dry. Age improves lye soup.
Cream sugar and butter. Add eggs, one at a time; beat well. Add flour, one cup at a time. Beat well after each addition. Add flavorings and mix well. Cut fruit in small pieces and mix with coconut and nuts. Pour batter over fruit and nut mixture and mix well. Bake in tube pan. Start baking at 300° for 45 minutes. Then turn down temperature to 275° for 1 1/2 hours. This cake can be frozen.
Flour and pan-fry chicken breasts in a small amount of oil until brown. Drain and set aside. Cook rice as directed on package. Don't overcook. Mix chicken soup with 1 soup can of water. Spoon rice into a 10 x 13-inch baking dish. Lay chicken breasts on rice. Add about half the soup on this layer, then put broccoli on fillets. Add rest of soup and top with cheese. Bake in a 350° oven for about 35 minutes.
In a mixing bowl dissolve yeast in water. Stir in Bisquick, egg and the tablespoon of sugar. Mix well. Turn dough onto surface, dusted with extra Bisquick and knead gently 20 times. Place in center of greased 15 1/2 x 12-inch baking sheet. Roll out to 14 x 9-inch rectangle.
Mix well and bake at 400° for 20 to 30 minutes in lightly greased pan/skillet, etc.
Grease a large Bundt pan (cake pan). Layer frozen rolls in pan. Mix cinnamon with sugar and pour over rolls. Layer one at a time chopped nuts, brown sugar and pudding mix. Slice margarine and place around the rolls. Cover pan with cloth and set in warm draft free place overnight. Bake at 350° for 35 to 40 minutes. Invert pan over serving dish and let stand a minute so syrup will cover cake. Decorate with cherries on top if desired. Best served while warm.
Preheat oven to 375°. In large frying pan, brown ground beef with onion, salt and pepper; drain. Stir in sour cream. Separate crescent dough into 2 large rectangles. Place rectangles in ungreased 13 x 9-inch baking pan. Press over bottom and 1/2 inch up sides to form crust. Spoon hot mixture into crust. Top with cheese slices. Bake at 375° for 20 minutes, until deep, golden brown and crust is no longer doughy. Refrigerate any leftovers. Makes 5 to 6 servings.
Mix cake mix, eggs, milk and margarine together. Bake 3 layers at 350° until done. Mix cream cheese, granulated sugar and powdered sugar until smooth and creamy. Add 8 ounces Cool Whip. Grate frozen Hershey bars into frosting mixture. Mix well and frost layers.
Run all of the ingredients in	blender for a minute or two. Combine flavors for 24 hours. Marinate 3 to 5 pounds beef short ribs (or chicken pieces) at least overnight.	Grill meat or barbecue until brown, or	under broiler quickly.	(I use the crock-pot to cook meat, then brown on the grill.)
Drain pineapple juice and add water to equal 2 cups of liquid. Then dissolve Jell-O by boiling and add the pineapple, cream cheese and marshmallows to melt. Cool. When cool, add the cream and put in a 13 x 15-inch pan and chill.
Combine oil, brown sugar and sugar; beat well. Add eggs, one at a time, beating well. Combine flour and the next 4 ingredients, beating well. Gradually add buttermilk, a little at a time, then stir in vanilla, 1 cup coconut and 1 cup chopped pecans. Pour batter into two greased 9-inch cake pans. Bake at 350° for about 25 minutes.
Mix cake mix, butter and 2 eggs together. Press into 9 x 13-inch pan. Mix powdered sugar, cream cheese, eggs and vanilla together and spread over batter. Bake at 350° for 40 to 45 minutes.
Boil potatoes until done. Slice the potatoes very thin. Place in a 2-quart casserole or a 13 x 9-inch pan. Alternate layers of potatoes, grated cheese and soups, mixed with milk. Season with salt and pepper. Garnish top with more grated cheese and sprinkle with parsley. Bake in a 350° oven for 30 minutes.
Place spareribs in shallow pan. Cook in slow oven, uncovered, for 1 hour. Drain off fat. Mix all other ingredients and cook until mixture thickens. Cut ribs in small pieces. Pour sauce over them and cook, covered, at 350° for approximately 1 hour.
Brown ground beef and onion; drain. Add taco seasoning. Mix well. Layer tortillas, meat mixture and cheese in round casserole dish, ending with tortillas and cheese. Bake in 350° oven for 15 minutes or for 5 minutes in microwave. Serve with chopped tomato, shredded lettuce and sour cream. Makes 4 to 6 servings.
Mix Crisco, eggs and sugar. Mix in buttermilk, extract and vanilla. Stir in flour, soda and salt. Bake at 350° for 7 minutes.
Preheat oven to 350°. Prepare cake mix as directed on box. Spread 2 cups of mix on bottom of 9 x 13 pan. Bake 15 minutes.
Heat water, broccoli, ham, carrots, celery, onion and salt to boiling in 4-quart Dutch oven. Reduce heat. Cover and simmer 10 minutes. Gradually stir milk into baking mix in small bowl (mixture will be lumpy). Stir into ham mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in cheese. Cover and let stand until cheese is partially melted (5 minutes). Stir before serving. Makes 6 servings.