HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine in saucepan and bring to boil, stirring all the time until thick.
Place beef, carrots, pepper, celery, potatoes and onion in heavy pan. Add tapioca,	sugar, salt, pepper and juice. Cover with foil	and put on lid. Bake 5 hours in 250° oven. (Do not peek.)
Combine ingredients in large skillet; cover. Cook over medium heat 15 to 20 minutes or until done to taste. Serves 6.
If desired, bone chicken breasts and remove skin. In large skillet, brown chicken breasts in hot margarine. Add remaining ingredients. Simmer, covered, 25 to 30 minutes, or until chicken and carrots are tender. Serve with rice or noodles. Makes 4 to 6 servings.
Combine flour, eggnog mix, sugar and baking soda. Stir in cherries coated with dry mixture. Blend in milk, oil and egg. Line each compartment of a foam insulated large or jumbo egg carton with paper mini baking cups. Spoon batter into each cup filling 2/3 full. Place a cherry quarter in center of each muffin. Close lid of carton and microwave on 50% for 3 minutes, rotating carton midway through cooking. Do not peek. Leave lid closed and set carton flat for 3 minutes. Remove muffins. Repeat procedure twice for 36 mini muffins.
Brown ground chuck. Add onion to meat when almost done and cook until onion is tender. Drain grease. In small bowl, combine flour, chili powder, salt and sugar, mixing well. Add this to the meat and onion, stirring to coat meat. Add tomato paste and enough water to desired consistency. Simmer 10 to 15 minutes.
Beat sugar, cooking oil, eggs and buttermilk together. Then add flour, salt, baking soda, allspice, nutmeg, cinnamon, vanilla, prunes and nuts. Bake in loaf pan at 325° for about 40 minutes. As you take out of oven, pour glaze mixture over cake. (Pierce top of cake first, gently).
Heat oven to 375°. In large bowl, combine all ingredients, except potato chips or corn flakes. Spread evenly in 9 x 13 x 7-inch baking dish. Top with crushed chips or corn flakes. Bake about 1 hour. Makes 12 servings.
Bake cake according to box directions. While still hot, poke holes all over cake. Slowly pour Eagle Brand milk over cake. Cool cake 5 minutes. Pour slowly the caramel topping on. The topping may need to be heated some to help pouring. Cool cake completely, then add Cool Whip on top. Put the crumbled Heath bars over the Cool Whip. Refrigerate.
Combine the figs, lemon and sugar in a large pot. Cook on medium heat until thick, stirring just enough to prevent sticking, for about 1 hour. Spoon into hot sterilized jars; seal. Makes 6 - 7 half pints.
Prepare cake mix as directed on package, adding 1 1/3 cups coconut, after beating. Bake in greased and floured 15 x 10 x 1-inch jelly roll pan (cookie sheet) at 350° for 20 minutes or until cake tester shows done. Cool in pan 10 minutes. Remove from pan and cool on rack. (I leave cake in pan.) Place cooled cake on serving tray.
Heat oven to 325°. Grease six 6-ounce custard cups. In saucepan, melt butter and chocolate, stirring until blended and smooth. Remove from heat. In bowl, combine flour, 1/2 cup sugar and baking powder; stir in milk, vanilla and chocolate mixture. Blend thoroughly. Spoon batter into custard cups.
Mix all soups. Add only enough water to rinse out cans. Pour on half soup mixture in casserole dish. Sprinkle rice over this. Add chicken, then pour rest of soup over chicken. Sprinkle with paprika. Dot with one half stick oleo. Bake at 250° for 3 hours.
Preheat oven to 375°. Use a 9 x 13-inch dish. Pour peaches and syrup into dish. Pour cake mix on peaches; use the whole box evenly. Drizzle butter across top of cake mix. Cook for 20 to 30 minutes. May substitute peaches with other canned fruits.
Bring broccoli and carrots to a boil. Boil about 7 minutes. Do not overcook. While they are cooking, mix the butter, soup, Cheez Whiz and chopped onion together. Stir well. Drain broccoli and carrots. Put in casserole dish. Pour mixture over top.
Boil chicken until tender. Mix chicken (cut in chunks), soup and sour cream. Set aside. Melt margarine and combine with crumbled Ritz crackers and poppy seed. Put layer of Ritz crackers on bottom of casserole. Put chicken mixture next and then add remainder of cracker mixture on top. Bake at 325° for 1 hour.
Bone breasts and cut in half. Form meat into mound, in shallow baking dish. Brush with lemon juice and butter. Cover tightly and bake at 425° for about 12 minutes. Insert point of knife into thickest part. If juices run clear and meat is firm, chicken is done.
Brown hamburger; drain. Add salt and pepper to taste and onion, if desired. In saucepan, heat milk, soup and enchilada sauces until blended. Grease 9 x 13-inch pan. Place 3 tortillas in bottom, top with a layer of meat, cheese, then soup mixture. Make 3 layers of this making sure to reserve enough soup mixture to pour over top. End with cheese on top. Bake at 350° for 25 to 30 minutes. Top with shredded lettuce, tomatoes and sour cream, if desired.
In airtight container, make layers as follows: lettuce, cauliflower, bacon, cheese and mayonnaise. Chill 24 to 48 hours. Add salt and pepper to taste. Toss before serving.
*If raisins or dates seem hard or dry, soak in orange juice or water until soft.
Cream the cheese with sugar. Add fruit and nuts. Fold in Cool Whip. Freeze. Cut into squares. Can be used as a salad or dessert.
Cook celery and onion in margarine. Mix with the above. Bake at 350° for 30 minutes in 13 x 2 x 9-inch glass dish.
Heat tomatoes, soften gelatin in vinegar. Add to warm tomatoes stir until dissolved. Then add chili peppers. Refrigerate until firm. Present servings on lettuce leaf with daub of mayo.
Fry bacon until crisp; drain and set aside. Brown beef and onion; season with salt and pepper. Mix in bacon. Place in bottom of a 2-quart dish. Spread sauerkraut and liquid on top. Cover with mashed potatoes. Dot with butter. Cover and bake at 350° for 30 minutes. Remove cover the last 5 to 10 minutes to brown potatoes.
Place dough in pan and stretch to pan size; let rise. Mix ingredients together and spread on pizza shell. Bake at 350° until golden brown. Cut and serve.
Bake cake as directed on box in 9 x 13-inch pan. When warm from oven, put holes in it with large meat fork. Spread pineapple and juice over cake. Prepare pudding as directed and pour over pineapple. Spread Cool Whip on top of pudding. Refrigerate overnight.
Combine apple juice, pineapple juice and lemonade. Sweeten to taste. Add chilled ginger ale just before serving.
Cook carrots in salted water until just tender, 8 to 10 minutes. Drain. Combine with onion and bell pepper.
Brown hamburger and drain well. Cut cheese in chunks; mix in crock pot with tomatoes with chilies. Cook till cheese is melted well. Stir. Serve with Tostitos chips.
Preheat oven to 350°. Grease and flour 12-cup tube or Bundt pan. Mix all ingredients (including the icing); mix at medium speed 2 minutes. Pour into prepared pan and bake 55 to 60 minutes. Remove from oven to wire rack and allow to cool 10 minutes. Invert onto serving plate and dust with powdered sugar.
Melt marshmallows in milk in double boiler. Cool. Whip the cream and fold together with other mixture. Put in graham cracker crust. Put in refrigerator until firm.
Cook and stir ingredients until sugar dissolves. Continue cooking to a soft ball stage, testing in a cup of water. Beat 3 egg whites stiff not dry. Gradually pour one half of soft ball mixture over egg whites very slowly as hot mixture will cook the egg whites.
In saucepan, heat bouillon in 1 1/2 cups water until dissolved. Add broccoli, cover and cook for 8 to 10 minutes or until tender. Add milk, cheese, nutmeg and a dash of pepper. Cook and stir until cheese melts. Combine flour and 1/2 cold water; stir into broccoli mixture. Cook and stir until thickened and bubbly. Makes 4 to 6 servings.
Dissolve Jell-O in boiling water and blend remaining ingredients. Place in a ring gelatin mold to congeal.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can of the onions. Pour into a 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer. Preparation time: 5 minutes.
Cream shortening, butter and peanut butter together. Add sugar and eggs, beating thoroughly. Add flour and soda (sifted together). Drop by spoonfuls on cookie sheet. Bake 15 minutes in slow oven at 350°.
Grease 13-inch Pyrex baking dish. Cook noodles and drain. Add 2 teaspoons butter or margarine. Mix together cottage cheese, sour cream, milk, eggs, nutmeg, sugar and salt (if desired). Fold into buttered noodles and add raisins.
Drain and mix green beans, yellow wax beans, kidney beans, bell pepper and onion. Combine remaining ingredients for marinade. Mix marinade and pour over salad. Let stand covered in refrigerator overnight.
Mix together sugar and butter. Stir in chocolate and mashed potatoes. Mix in flour, baking powder and salt. Stir in buttermilk, walnuts, spices and vanilla. Beat egg whites and fold into mixture. Pour mixture into baking pan and bake at 350° for 35 to 40 minutes. Let cool. Serves 8 to 10.
Butter 2 slices of bread; cut into 1/2-inch cubes and set aside. Cut the remaining bread in 1-inch cubes. Place half of the unbuttered cubes in the bottom of an 8 x 8 x 2-inch baking dish. Combine chicken, vegetables, mayonnaise and seasonings. Spoon over bread cubes. Sprinkle remaining unbuttered cubes over chicken mixture. Combine eggs and milk and pour over all. Cover and chill for at least 1 hour or overnight, then spoon soup on top. Sprinkle with buttered bread cubes. Bake in a slow 325° oven for 50 minutes or until set. Sprinkle cheese over the top the last few minutes of baking. Makes 6 servings.
In large bowl, combine flour, margarine, sugar and vanilla; mix until well blended. Stir in 1 cup chocolate chips; mix well. Drop rounded teaspoonfuls onto ungreased cookie sheet. Shape into 2-inch logs. Bake at 350° for 10 to 12 minutes. Cool completely.
Combine ingredients and mix. Bake according to directions on box. (Put in a 9 1/2 x 11-inch cake pan.) Remove from oven and poke holes with fork gently across surface of cake. Then pour icing over the whole cake.
Mix sugar and water; bring to a boil. Add a few drops green food coloring, if desired. Pour liquid over pickles and chill thoroughly before serving.
You will need a 9 x 13-inch glass pan. In a bowl, peel and mash avocados. Add salt and pepper to taste. Add 1 tablespoon lemon juice to preserve green color. Spread this mixture into the 9 x 13-inch pan.
In large bowl with electric mixer, combine cream cheese, peanut butter, sugar and milk; beat until smooth. Gently fold in Cool Whip; pour into pie shell. This will make a very full crust, but it's not enough for 2 crusts. Freeze 4 to 6 hours. Thaw 10 minutes before serving. I like to serve mine straight from the freezer. Store leftover pie in freezer.
Cream together margarine and sugar. Add vanilla and eggs. Sift cocoa and flour together and add to sugar mixture. Add nuts and stir. Pour into a 9 x 13-inch greased pan and cook at 350° for 20 to 25 minutes.
Preheat oven to 325°. Grease a 9 x 13-inch baking dish or pan. Spread cherry pie filling over bottom, then spread pineapple (sprinkle with a little sugar). Sprinkle yellow cake mix over the top. Pour melted butter over the cake mix. Sprinkle coconut and pecans over the top and bake for 1 hour.
Mix mushroom soup and milk together with half of the onion rings. Layer hash brown potatoes, sausage, soup mixture and shredded cheese alternately. Bake at 350° until heated through, about 40 minutes. Add more cheese and the rest of the onion on top. Bake long enough to melt cheese. (So easy, so goooood!)
Dissolve soap chips in water until they're not lumpy. Mix well with starch. Use on heavy paper with plenty of newspapers underneath.
Peel and thinly slice potatoes. Place in casserole dish. Add soup, milk and butter. Cover and bake at 375° until tender. Top with several slices of Velveeta or grated Cheddar cheese. Bake until cheese melts.
Put oleo, sugar and milk in saucepan. Bring to a boil for 1 minute. Stir in remaining ingredients. Drop on cookie sheet with teaspoon. Cool and serve.
Wash, dry and cut chicken into serving pieces. Combine in baking dish the cream of mushroom soup, onion soup mix, uncooked rice and water. Arrange chicken over rice mixture. Cover with aluminum foil and bake at 425° for 30 minutes. Remove foil and bake 30 minutes, or until chicken and rice are tender.
Break up and boil Ramen noodles, reserve spice packet. Drain and rinse. Toast almonds in butter. Combine noodles, almonds, chopped cabbage, onions, green peppers and sesame seed.
Mix sugar, oil and eggs. Add remaining ingredients. Bake on 9 x 13-inch baking sheet. Batter is stiff. Bake at 350° for 40 minutes.
Mix altogether except egg whites. Beat egg whites until stiff. Fold in last. Cook per directions of waffle iron.
Combine 5 cups of flour, sugar and salt. Mix well. Add dissolved yeast and water. Knead for 20 minutes. Add small amounts of flour to prevent sticking. You may need more flour. Cut margarine into small bits. Knead into dough. Toward end of kneading, dough will become supple and elastic. Form into ball. Put into a large bowl to rise. Cover with wet towel placed on some sticks across the bowl. Let rise in warm place until double in size (a heating pad is good), about 1 to 1 1/2 hours depending on warmth. Punch down. Let rise again, about 1/2 time of first time. Turn dough onto floured table top. Cut in 1/2 and shape into 2 loaves. Place in 2 greased 8 x 4-inch bread pans. Let rise once more about 20 minutes. Loaves should arch over tops of pans. Preheat oven to 425°. Bake for 10 minutes. Reduce heat to 325°. Bake for 35 minutes more.
Mix together the first 7 ingredients, then add the oleo, egg and vanilla. Chill. Drop by spoonfuls on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Cut chestnuts in half; wrap each with 1/2 strip bacon and secure with toothpick. Put in pan and bake at 350° for 30 minutes. Pour off fat. Mix peaches, sugar and ketchup and carefully pour over chestnuts. Be careful not to cover picks or they become sticky. Bake 1/2 hour more. Eat or freeze.
Brown four America's Cut in a large skillet with vegetable oil, turn chops. Stir in cranberry sauce or your favorite fruit jam, mustard and vinegar. Cover and simmer gently for 12 to 15 minutes. Yields 4 servings. Preparation time: 5 minutes. Cooking time: 25 minutes.
Mix all together. Beat 4 minutes. Bake in 350° oven 40 to 45 minutes. Frost with Brown Butter Icing.
Mix jello according to directions. Refrigerate until partially set. Add other ingredients and refrigerate until set.
Combine all ingredients except zucchini and pecans. Beat at medium speed until blended. Stir in zucchini and pecans. Bake at 350° for 45 to 50 minutes. Test with wooden pick.
Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg and beat well. Gradually stir in flour, blending well (dough will be sticky). Divide dough in half. Place each portion of dough in a well-greased 8-inch square pan. With floured hands, press dough evenly into pans. Place pans in cold oven. Bake at 350° for 20 minutes or until light brown. Cut into 2-inch squares while warm. Remove from pans, cool on wire racks. Makes 2 1/2 dozen.
Boil together the sugars, butter, salt and vanilla for 4 to 5 minutes (hard boil). Add the soda and stir. Pour over popped popcorn. Bake in oven at 250° for 1 hour. Keep stirring at times while in oven.
Cut apples in half, do not peel. Cut out core and seeds. Lay in large frying pan with margarine, with cut side up. Mix sugar, cornstarch, water and cinnamon. Pour over apples. Put lid on and cook until tender.
In a casserole dish (medium size), layer beans, then in separate bowl, mix mayonnaise, sour cream and taco mix, then spread mixture on top of bean layer. Continue layering ingredients cheese, onions, black olives and chiles or jalapenos, if desired. Serve with tortilla chips.
Peel and pit avocado, mash and mix with 3 tablespoons of Miracle Whip, set aside. Mix together sour cream, 1 cup of Miracle Whip and 1/2 package of taco seasoning. Set aside. On a large platter spread on avocado mix, refried beans, sour cream mix, Cheddar cheese, hot sauce, mushrooms, black olives, green onions and tomatoes. Serve with tortilla chips, Fritos or Doritos.
In large bowl, tear lettuce into bite size pieces. Mix in tomatoes, onions, pepper, cheese and crumble in cooked hamburger. Crumble in Doritos. Pour in Catalina dressing. Mix well. This is a favorite of ours.
Place all ingredients in saucepan, simmer 10 to 15 minutes. Serve over pork or chicken. Yields 1 1/2 cups.
Brown meat with chopped onion. Drain and add cubed cheese, cooked noodles, olives and soy sauce. Pour in casserole. Pour soup and milk over top. Bake at 350° in covered casserole for 35 minutes. Sprinkle chow mein noodles and cashews over top and bake for 15 minutes more, uncovered.
Mix together vegetables, mayonnaise, celery, onion and cheese. Place in baking dish. Mix stuffing (bread crumbs only) and butter. Spread on top of vegetable mixture. Bake at 350° for 20 to 30 minutes. Casserole will "crackie" when done.
Mix all dry ingredients. Melt butter; dip chicken in it, then roll in dry ingredients. Bake at 350° for 1 hour.
Mix oil and seasonings in large bowl. Toss crackers in mixture. Pour in large Ziploc bag. Leave out on counter and turn bag every 40 to 50 minutes (3 or 4 times). Ready to eat in 24 hours. Keeps for weeks.
Heat 2 inches of oil in skillet, over medium heat. Wash and slice squash about 1/4 inch thick, keep moist. Place dry ingredients in paper bag, add handful of sliced squash and shake well. Fry in hot oil until golden brown. Drain well on paper towel and serve hot. Can use zucchini as well.
Cook last 6 ingredients until thickened. After mixture has cooled, add to apples and peanuts. Fold in Cool Whip and refrigerate.
Pop corn 1/3 cup at a time. Place in greased roast pan. Bring to boil sugar, margarine and Karo. Cook 5 minutes. Quickly add vanilla and soda. Immediately pour syrup over popped corn. Stir until all the corn is coated. Bake in 250° oven for 1 hour. Stir 2 times during baking.
Boil squash and onion until tender. Drain liquid. Mash squash and onion. Add eggs and milk. Blend thoroughly.
Grease and flour 2 (1 pound) coffee cans. In a medium bowl, mix together apples, pecans and sugar. Let stand 1 hour but stir frequently.
Cook beef and drain off fat. Add other ingredients and cook for about 3 hours. If using roast beef, chop, after cooking. I use ground chuck and cook in crock-pot on high. Serve on buns.
Mix cheese and pineapple with mixer. Stir in onion, green pepper, salt and 1/2 cup pecans. Roll into 1 large ball, 2 logs or fill a scooped out fresh pineapple half. Roll or top with remaining pecans.
Unthaw frozen bread dough and slice in half lengthwise. Then cut each half into 6 pieces.
Combine milk, chocolate, cornstarch, sugar replacement and salt in saucepan. Bring to a full boil and boil for 2 to 3 minutes. Remove from heat. Add butter and vanilla.
Mix all together. Bake at 250° for 5 to 6 hours or put in crock-pot and go to work!
Drain liquid from whole kernel corn into a cup. Beat eggs slightly in a large bowl; stir in corn and 1/4 of the liquid, cream-style corn, milk, melted butter, onion, salt and pepper. Fold in crackers and cheese. Spoon into a greased 8-cup baking dish. Bake in a slow oven (325°), for 1 hour or until set. Let stand 5 minutes before serving.
Drain and rinse kraut. Mix all ingredients together. Place in slow cooker, medium temperature. Cook 3 to 4 hours. May need to drain off juice, depends on kielbasa brand (Eckrich is the best!).
Preheat oven to 425°. Melt butter in small saucepan. Remove from heat. Combine sugar and cinnamon in bowl. Roll each biscuit into a 9-inch rope. Pinch ends of rope together to seal. Dip biscuit circles in melted butter, then in sugar/cinnamon mixture. Twist each biscuit to form a figure 8. Place biscuits on baking sheet. Sprinkle with nuts. Bake 8 to 10 minutes. Remove twists gently with pancake turner.
Thaw loaf of bread. In 9 x 13 pan, melt 2 tablespoons oleo, 1/4 cup brown sugar and syrup. Roll out dough to 12 x 16-inches. Spread with 2 tablespoons oleo. Sprinkle the other 1/4 cup brown sugar, cinnamon and nuts. Roll up from long side like a jelly roll; slice into 12 pieces and put in prepared pan. Bake at 360° for 15 to 20 minutes or according to recipe on bread package.
Boil sugar, Karo and water until thread spins or 250°. Add peanuts and cook until a few drops dropped in a cup of cold water cracks. Remove from heat. Add butter, vanilla and soda. Pour onto buttered cookie sheet, spreading as thin as possible with spoon.
Preheat oven to 300°. Combine crumbs, sugar and oleo. Press equal portions into bottoms of lightly greased or paper-lined muffin cups.
Mix graham cracker crumbs, 1/4 cup sugar and 1 stick oleo. Place in bottom of 9 x 13-inch dish. Blend well 1/4 stick oleo, egg whites and powdered sugar. Pour over crust. Place bananas, sliced lengthwise, over egg white mixture. Next add crushed pineapple, then Cool Whip on top. Garnish with pecans and cherries. Refrigerate.
Precook rice 8 minutes at Full power in microwave with 1 cup water; let sit 5 minutes. Mix well together the rice, diced tomatoes, chopped green pepper, chili powder, salt and pepper. Place in 12 x 8 x 2-inch baking dish. Arrange pork chops over the mixture. Sprinkle each pork chop with salt; top with an onion slice. Cover tightly with foil. Bake at 325° for 1 1/4 hours. Remove foil and sprinkle Mozzarella cheese over pork chops. Place green pepper ring and mushroom on top of each chop. Bake 10 to 15 minutes longer.
Mix marshmallows, Jell-O and cream cheese with hot water; dissolve over low heat. Remove from heat. Add other ingredients. Chill in molds until set.
Mix together cheese and Ro-Tel together. Heat until melted. Put in refrigerator for 1 hour until thickened. Serve with Tostitos.
Place 1 1/2 cups water in saucepan and bring to boil; add pinch of salt and rice. Bring to boil again, cover. Turn heat down to cook rice approximately 50 minutes. When rice is done, combine tahini, tamari sauce and water in small saucepan. Bring to boil and cook five minutes. Add water to create creamy consistency. Combine rice and sesame sauce and serve while hot.
Peel and cut up pears. Cook until soft. Blend pears in blender, then follow directions for jelly on Sure-Jell package. Pour in sterile jars and seal.
Bring ingredients to boil. Steep 5 to 10 minutes. Bring to boil again. Use 2 small tea bags or 1 family size or 1 tablespoon instant tea. Add 1 cup orange. Use 1/2 can frozen juice.
Combine cake mix, 1 cup coconut, water and egg whites. Beat 2 minutes at highest speed of mixer. Reduce speed to low; beat for 1 minute. Pour batter into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes or until a pick inserted in center comes out clean. Cool cake in pan for 10 minutes.
Thaw potatoes. Combine in a large bowl with 1/2 cup melted butter, salt, pepper, onion, soup, sour cream and shredded cheese. Blend well and pour into a 3-quart casserole dish, which has been greased with butter. Mix remaining melted butter with crushed corn flakes; sprinkle on top of potato mixture. Bake at 350° for about 45 minutes.
Bake at 350° for 40 to 45 minutes. Makes 3 small loaves or 2 large loaves.
In large bowl, pour boiling water over shortening, sugar and salt. Blend and cool. Sprinkle yeast into lukewarm water and stir until dissolved. Combine with beaten eggs; add to sugar, salt and shortening. Add flour all at once and blend well. (Stir until you cannot stir any longer.) Cover and place in refrigerator.
Dissolve Jell-O in 1 cup hot water. Cook sugar and pineapple until boiling. Add to jello and chill until syrupy. Add cheese, pecans and marshmallows. Fold in Dream Whip.
Cook all ingredients slowly until thickens. Pour into hot, boiled jars and seal. Makes 5 to 6 pints.
Cook rice; follow label directions. Spoon into greased baking dish (13 x 9 x 2-inch). Cook broccoli, following directions; drain. Place single layer over rice in baking dish.