HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, mix soup, salt and paprika. In a greased 2-quart baking dish, arrange potatoes (sliced in layers). Sprinkle with cheese. Spoon soup mixture over cheese. Cover with foil. Bake 45 minutes at 400°. Uncover and bake 10 minutes or until potatoes are tender.
Mix well and form into 3 long rolls. Wrap in aluminum foil and place in a 13 x 9-inch pan. Bake at 300° for 1 hour and 15 minutes.
Combine flour, 1 cup shredded cheese, chopped pecans, salt and paprika. Stir in the oil. Press in the bottom and up the sides of a 9-inch quiche dish. Prick bottom and sides of crust with a fork. Bake at 350° for 10 minutes. Set aside. Combine eggs, sour cream, mayonnaise and chicken broth in a medium bowl, stirring well. Stir in chicken, remaining cheese, onion, dillweed and hot sauce. Pour into prepared crust. Top with pecan halves. Bake at 325° for 45 minutes or until a knife inserted comes out clean.
Put beef stew meat, dry soup mix and mushroom soup in slow cooker. Cook all day. Shred meat into small pieces. Serve over cooked noodles.
Mix cake mix, 1 egg and melted butter together. Pour into greased 9 x 13-inch cake pan. Mix cream cheese, 2 eggs and powdered sugar and place on top of cake batter mixture. Bake at 350° for 20 minutes.
Mix together the cake mix, eggs and the butter. Spread in greased and floured 9 x 11-inch pan. Mix powdered sugar and cream cheese and layer on top of cake mixture. Bake at 350° for 45 minutes. Cool before cutting.
Cook noodles by directions and drain. Combine all ingredients and put in large casserole. Top with onion rings. Seal with foil and bake at 350° for 30 minutes. Sprinkle with Parmesan cheese.
Put bones with salt, whole onion, celery leaves and parsley in large pan and cover with 3 to 4 cups cold water. Simmer for 2 hours. Cool, remove vegetables and refrigerate. When cold, remove fat. Heat stock and add vegetables. Stewing beef or chuck can be added. Simmer 1 hour. Add seasonings to taste.
Place 1/2 crumbs in greased baking dish; alternate layers of asparagus, egg and cheese sauce and top with remaining crumbs. Bake 15 minutes at 350°.
In a small bowl, combine the sugar, rum and lime juice. Place the watermelon in a serving dish and pour the rum mixture over all. Cover and chill for 2 to 3 hours. Serves 6.
Flour chops lightly in flour, salt and pepper. Heat cooking oil. Brown pork chops on both sides, turning to make sure of an even brown. Remove chops from cooking oil. Remove cooking oil from skillet. Add 1/4 cup water. Add barbecue sauce and chops. Cover and cook for 30 to 40 minutes over a low fire. Turn chops occasionally to make sure that the sauce penetrates the chops. Serves 5 to 7.
Cut up potatoes, carrots and onions. Add just enough water to cook, season with salt. Cook on medium-high heat until vegetables are tender. Brown hamburger meat and drain. Add meat, beans and tomatoes. Simmer 30 minutes.
Place salmon in shallow nonstick (or lightly oiled metal) baking dish. Mix together mustard, lemon juice, green onion, chopped cilantro, hot pepper sauce and white pepper. Arrange evenly over salmon, spreading to cover top surface with spatula. Sprinkle evenly with bread crumbs. Bake in preheated 425° oven for 10 minutes. Add wine to corners of pan (not on top of fish). Continue baking 5 minutes, or until fish begins to flake when tested with a fork. Serve immediately garnished with cilantro sprigs and lemon slices.
Bake chicken until tender; keep stock and dice chicken. Line bottom and sides of a large casserole with tortillas. Sprinkle with some broth; add a layer of undiluted soup and sprinkle about half of the chicken, onions, cheese and chili powder. Add a layer of tortillas and repeat until it's all gone. Bake at 300° for about 1 hour. Serves a large group.
Cream butter and sugar together well. Add eggs, one at a time, mix well after each. Add milk and flour. Beat thoroughly. Bake in preheated 350° oven for 1 hour.
Scrub potatoes; rinse well. Boil until almost done, not "gooky" soft, but firm. Peel and slice potatoes into a 9-inch pan, spreading evenly. Sliced potatoes can be stacked on one edge, if necessary. Crumble butter and sugar together until well mixed. Sprinkle/distribute evenly over top of all potatoes. Bake at 375°, uncovered, until it bubbles, approximately 30 to 45 minutes.
In a large stockpot, mix together chicken broth, chicken bouillon and gravy. Stir together over medium heat until gravy is incorporated into broth and bouillon cubes are dissolved. Increase heat and bring mixture to a boil. Add potatoes, onion flakes and pepper. Cook for about 5 minutes and then add broccoli pieces. Continue cooking, stirring occasionally, until potatoes are fork tender. Turn heat to low, dip out about 1 cup of mixture and place in bowl. Allow to cool slightly. When slightly cool, add evaporated milk to bowl. (This keeps the milk from curdling when it hits the hot soup.) Stir together and then add back to the boiler. Add cheese. Increase heat until mixture is at a slow boil, stirring constantly until cheese is melted through.
Mix sugar, crisco, butter, spices, salt, raisins and boil 5 minutes. Let cool. Add 4 c. sifted flour. Add a heaping tsp. of soda dissolved in 2 Tbsp. warm water. Bake at 375° until toothpick comes out clean. About 30-45 minutes.
Cream together the first 3 ingredients, then add the eggs and vanilla; mix together the next five ingredients. Add chocolate chips and grated Hershey bar. Add nuts. Bake on ungreased cookie sheet for 6 minutes at 375°. Use dough in golf ball size and shape, place 2 inches apart. Makes 24 dozen.
Mix flour, baking powder, sugar and salt into shortening and mix well. Add 1/2 cup buttermilk (with soda added to it). Mix all well. Roll out and cut round with a saucer.
Boil sugar, milk, margarine and cocoa for 1 minute. Add oats, peanut butter and vanilla.
Cook tortellini. Mix all ingredients together. Use about 1/2 bottle of dressing to start. Add more, if needed.
Cut Twinkies in half lengthwise. Place in bottom of 13 x 9-inch dish. Layer bananas on top of Twinkies. Prepare pudding according to package directions and pour on top of bananas. Top with well drained pineapple and Cool Whip. Sprinkle nuts and coconut on top. Keep cold.
Put water to boil with some salt. When boiling, put in the tongue and cook for 45 minutes to 1 hour. Take it out and peel off the skin and chop meat into small pieces. In a skillet, add oil, onion, garlic and tomato. Saute for 5 minutes, then add meat and peas on top of sauce. Let cook for 5 to 10 minutes just to make sure meat is done.
Cream sugar, eggs and shortening. Add remaining ingredients gradually. Drop by teaspoonfuls onto greased and floured cookie sheet. Bake at 350°.
Bring first 5 ingredients to simmer in heavy, large saucepan over medium heat, stirring until sugar dissolves. Add cranberries and cook until they pop. Stir in pecans. Pour into bowl. Cool and then cover. Refrigerate until well chilled. Makes 3 cups.
Beat together margarine, sugar, brown sugar, eggs, vanilla, flour, baking powder and baking soda, then next add oatmeal and chocolate morsels. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 350° until golden brown.
Brown meat. Mix rest of items except Chinese noodles. Add meat. Bake in 350° oven covered for 30 minutes. Uncover and bake for 30 to 40 minutes more. Cover with Chinese noodles and continue baking 15 minutes more.
Mix sour cream and dip mix. Chop lettuce on top of it. Chop tomatoes; place on top of lettuce. Chop cucumbers on top of tomatoes. Add carrots, peppers and celery on top of cucumbers.
Cut cabbage in half. Remove core and put through food chopper with onion. Put drippings in pan; add ground cabbage, onion and let fry until tender, stirring constantly. Season with salt and pepper. Cook noodles in salt water until done. Drain and mix with cabbage. Serves 6 to 8.
Line 2 cookie sheets with foil. Line graham crackers on foil: 48 sections on 1 sheet and 24 on the second. Melt butter and margarine; melt sugar and vanilla. Cook until syrupy. Spread on crackers, then sprinkle ground nuts on top. Bake in 350° oven approximately 10 minutes; remove as soon as baked.
Wash chicken and place in heavy fryer; cover with vegetables. Mix soup with water and pour over vegetables. Add seasoning. Cover and simmer until chicken and vegetables are tender, approximately 35 to 45 minutes.
In a mixing bowl, combine the milk and pudding mix. Beat for 1 minute (the mixture will be thick). Add pumpkin and spices. Beat 1 minute longer. Pour into pie crust. Cover and refrigerate for 2 hours or until firm. Yield: 8 servings.
Cream milk and lemon juice with butter. Add coconut, pineapple (drained) and pecans. Fold in Cool Whip. Pour into crusts. Keep refrigerated. It's delicious. Enjoy!
Cook spaghetti as usual; drain. Dice the chicken (or turkey), pimento, green pepper and onion; add these and all the other ingredients, saving some of the cheese to sprinkle on top. Pour into buttered casserole dish and cook, uncovered, for 1 hour at 350°. Enjoy!
Mix dry ingredients. Add enough rum to be able to roll into balls. Make mixture into small balls. Roll in more powdered sugar. Store in tight container to keep fresh.
Melt butterscotch chips and one tablespoon milk in saucepan. Stir until smooth. Whisk in cream cheese (cut into pieces). Evenly divide among phyllo shells, using about 1 tsp. per cup. Refrigerate. Melt chocolate chips and 1 Tbsp. milk in clean bowl over simmering water in saucepan. Dollop each cup with chocolate. Top each with a pecan half. Refrigerate until chocolate is relatively firm to the touch.
Heat beans, water and meats for 15 to 20 minutes. Add rest of ingredients and boil. Cover and simmer 45 minutes to 1 hour (add extra water, if necessary).
Cut meat into bite size pieces and brown with onion in a 4 1/2-quart pot. Add salt, pepper and garlic powder. Add chilies, tomatoes and potatoes. Fill pot with water and bring to a boil. Reduce heat and simmer 2 to 3 hours, stirring occasionally. When it starts to thicken, it is ready. May be frozen. Serve with flour tortillas. Serves 8.
In a large bowl, combine lettuce, tomato, bacon, croutons, salt and pepper. Add mayonnaise, a bit at a time, to taste gently tossing salad between additions. Serve immediately.
Cook noodles according to directions. Add the butter and allow to melt into noodles. Set aside. Mix eggs (beaten), sour cream, sugar, milk, vanilla and salt, then add to noodles. Mix well and fold in the cottage cheese. Pour into greased 10 x 15 x 2-inch pan. Bake at 350° for 1 hour and 15 minutes. Cut into squares when warm.
Mix in crock pot until melted, may keep warm on low. Serve with breads or crackers.
Place steak in baking dish. Pour on soup, diluted with wine. Bake at 325° for 3 hours (or put in crock-pot on low for the day).
Cut chicken into bite size pieces. Mix egg and milk together in small bowl. Dip chicken into egg/milk mixture, then coat with bread crumbs. Fry chicken in butter and oil just until brown. Remove chicken from pan. Saute onion until clear. Add garlic. Fry for 5 minutes. Remove garlic. Add 1/4 cup cooking wine to hot oil. Let it steam for 30 seconds. Add 1/2 cup water and oregano. Stir and simmer 5 minutes. Add mushrooms and chicken. Serve over egg noodles or rice. Serves 5.
Boil peppers about 5 minutes in boiling salted water. Drain. Cook meat and onion until meat is lightly browned. Drain off fat. Add tomato paste and tomato sauce. Simmer until thick. Cook rice according to package directions. Drain. Mix with the hamburger mixture. Stuff mixture into bell peppers. Bake at 425° for 20 to 25 minutes. Makes a very pretty dish to serve.
Combine all ingredients in container of an electric blender or food processor; process until smooth. Pour into a small saucepan and cook over medium heat until mixture boils. Cover, reduce heat and simmer 15 to 20 minutes. Serve hot. Yields 4 cups (50 calories per 1 cup serving).
Mix sugar, water and syrup. Cook over medium heat to soft ball stage. Pour half over beaten egg whites and beat. Cook remaining mixture to hard ball stage. Add to egg white mixture. Add vanilla. Beat until mixture begins to harden. Add nuts. Drop by tablespoons onto wax paper.
Crumble yeast in small bowl; add 1/2 teaspoon sugar and 2 tablespoons lukewarm milk and set aside to raise. In large bowl, combine the oleo, yolks, sugar, salt, milk and flour; mix well. Then add the raised yeast mixture and mix thoroughly. The dough will be very sticky, but do not add any more flour. Just pat the dough down and sprinkle the top lightly with flour and cover. Put in the refrigerator overnight (at least 6 hours). In the morning, turn the dough out on a lightly floured board and shape it in a jelly roll. Cut this dough into 6 equal parts; roll it out thin and spread with nut mixture. Set aside to raise 2 hours. Bake at 375° for 30 to 35 minutes. Brush top of the roll with beaten egg just before you put in oven.
Boil potatoes and drain. Shape sausage into patties and simmer in 2 tablespoons of water in skillet for 15 minutes; drain water and brown patties on both sides. Melt butter in saucepan. Stir in flour until a smooth paste is formed. Add milk. Bring to a boil, stirring constantly. Lower heat and cook until thick. Add cheese and mustard. Transfer cooked potatoes to greased 1 1/2-quart baking dish. Cover with sausage; cover and bake at 350° for 15 minutes.
Mix sugar, shortening and applesauce. Set aside. Mix flour, soda, cloves and cinnamon. Combine the 2 mixtures. Blend well. Add raisins, nuts and vanilla. Mix well. Pour in well-greased pan. Bake at 350° for 30 minutes in 2 (9-inch) cake pans.
Place ground beef and onion in skillet and fry until well done. Drain. Place tomato sauce, chili powder, salt, pepper and sugar into a heavy saucepan. Add beef and onions. Bring to a boil slowly, simmer for at least 2 hours.
Place sugar and eggs in bowl and beat well for 10 minutes. Add flour slowly and mix thoroughly. Add anise seed. Butter and flour a 4-inch loaf pan and bake in moderate oven (375°) for 20 minutes. Remove from pan and slice into 1-inch thick slices; place slices on buttered baking dish and return to oven and cook 5 minutes on each side until brown. Anise seed have the flavor of licorice.
Melt butter. While butter is melting, mix oatmeal, brown sugar and flour until crumbly. Stir crumbly mixture into butter until well coated. Press 1/2 of mixture into 8 x 8 x 2-inch pan. Pour pie filling over bottom crust. Sprinkle the rest of the crumbs over the pie filling. Bake at 350° for 45 minutes to 1 hour or until top is brown. Serve with ice cream. Serves 6 to 8.
Bake at 350° for 30 minutes in 11 x 13 pan. After baked, put 1 package miniature marshmallows over it; cover with foil until they are melted. Let cool before frosting.
Place in a blender. Serve chilled. If desired, serve with a dollop of sour cream.
Allow cream cheese to come to room temperature. Cream butter or margarine. Blend all ingredients together; spread on cake layers after cooling.
Combine the first 8 ingredients in a large bowl; mix well. Add pecans; stir until evenly coated. Spread in a greased 15 x 10 x 1-inch jelly roll pan. Bake at 275° for 50 to 55 minutes. Remove to waxed paper while still warm. Cool. Store in an airtight container. Yields 9 cups.
Cook carrots until tender. Drain. Combine all other ingredients and bring to a boil. Remove from heat. Add carrots. Refrigerate for 24 hours before serving. Can be served hot or cold. Keeps for weeks in refrigerator.
Melt oleo and brown sugar together. Cool, add eggs and vanilla. Add sifted ingredients. Add nuts last. Bake in greased flat pan for 35 to 40 minutes at 325° until batter shrinks from sides of pan. Do not overcook. Cut into bars and roll in powdered sugar while warm. Double recipe for 9 x 13-inch pan or larger pan for thinner bars.
Soak bread crumbs in milk 15 minutes. Melt butter and add cheese. When melted, add bread crumbs and eggs, slightly beaten and seasonings. Cook 3 minutes. Pour over toast or crackers.
Wash and dry fish. Sprinkle with salt and pepper, then coat with breading mix. In 12-inch frypan, heat approximately 1 inch shortening to 350°. Fry fish, turning frequently, about 5 or 8 minutes for pan dressed fish. Fish is done when browned evenly on both sides and flakes easily when tested with a fork. Do not overcook fish. Remove from pan and drain on paper towel. Garnish with parsley and lemon wedges. Serves 6.
For dressing, blend vinegar with oil, mustard and garlic. Cover dressing. Chill.
Combine thawed hash browns and 1/2 cup melted butter in large bowl. Add onion, sour cream, chicken soup and cheese. Mix thoroughly and put in a 9 x 13-inch pan. In a small bowl, pour 1/4 cup melted butter over the corn flakes. Sprinkle corn flake mixture over the potato mixture. Bake for 45 minutes at 350°.
Heat oven to 375°. Beat eggs, water, butter, peanut butter and half of the dry cake mix until light and fluffy. Stir in remaining cake mix and the chocolate chips. Drop by rounded teaspoonfuls about 2-inches apart onto ungreased baking sheet. Bake 10 to 12 minutes. Makes about 6 dozen cookies.
In a Dutch oven, brown beef. Add all remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 1 hour. This makes about 3 quarts and can be frozen in serving size portions to enjoy later.
Mix powdered sugar and vanilla. Stir 1 tablespoon milk or juice 1 teaspoon at a time until of drizzling consistency. Makes 1/2 cup or enough to drizzle over one 10-inch tube cake.
Secure a large elephant. Kill, clean and cut in small cubes. (This takes 2 months.) Put in large kettle and simmer over kerosene heat at 465° for 14 weeks. Make gravy to cover. If more meat is needed, add 2 rabbits but use only if necessary, as some people don't care for hare in their stew. Serves 3,685.
Bring 2 cups water and butter to a boil. Add broccoli and simmer 5 minutes. Add rice. Let set 5 minutes. Stir in soup and cheese. Bake 40 minutes at 325°.
Cook chicken; debone and set aside. Brown onion in margarine. Add soups and tomatoes. Layer chicken, soup mixture, cheese and chips in casserole. Bake until bubbling at 300°.
Dissolve gelatin in boiling water in a large bowl. Add lemonade and stir until well mixed. Stir in cold water and cranberry juice cocktail. Add ginger ale and ice just before serving.
Soften cream cheese in a large bowl. Add mayonnaise, celery and onion. Blend well. Dilute gelatin in pan with undiluted tomato soup. Bring to a boil. Pour over cream cheese mixture. Mix well. Add shrimp. Grease mold with mayonnaise. Pour in mixture. Chill until set, preferably overnight. Serve on wheat crackers.
Cook whole chicken. Peel chicken off bone and rip up in pieces in bowl. Add chicken soup, Ro-Tel and onion with chicken. Mash chips up in bottom of baking pan. Pour the stuff out of the bowl on top of chips. Put in oven at 300° to 350° for about 35 to 45 minutes. Take out of oven and put grated cheese on top of it. Put back in oven for about 20 to 25 minutes, then eat.
Melt margarine; pour into large mixing bowl. Add brown sugar and eggs; blend well. Add flour, baking powder, pecans and vanilla; mix well. Pour into greased 9 x 9-inch baking dish. Bake at 350° for 30 minutes. Let cool; cut into bars.
In a large pot, put oil, garlic and bacon. Saute until bacon is partially crisp (not burned). Add tomato sauce and saute over low heat for 30 seconds. Add remaining ingredients except pasta. Bring to a boil and cook for approximately 30 minutes.
Thin soup with asparagus liquid. Layer asparagus in bottom of casserole. Sprinkle with cracker crumbs, then cheese. Dot with butter. Pour same soup over layer. Repeat two more times. Top with cracker crumbs. Bake at 400° until bubbly (45 minutes to 1 hour). Serves 6 to 8.
Cook sweet potatoes until tender. Peel. Cut in half and place in greased baking dish. Cook brown sugar, butter and water on stove until sugar and butter are melted. Pour over sweet potatoes. Bake 1 hour at 400°.
Spray foil with cooking spray.	Layer vegetable in order listed above. Add 4 to 5 dabs of butter. Salt and pepper to taste. Sprinkle water over all. Fold foil, sealing lightly. Grill on medium heat for 30 to 45 minutes.	Be careful of steam when opening.
Melt margarine. Add peanut butter. Cool until lukewarm. Stir in graham cracker crumbs and powdered sugar. Spread into 11 x 17-inch pan. Melt chocolate chips and spread over mixture. Cut into squares after pan has set.
Preheat oven to 350°. Shake flour in a 14 x 20-inch oven bag. Place in a 13 x 9 x 2-inch pan. Add undrained tomatoes, soup mix, water and pepper to bag. Squeeze bag to blend ingredients. Add beef strips to bag. Turn bag to coat beef with sauce. Arrange ingredients in an even layer. Close and tie bag. Cut 6 slits in top; bake until beef is tender, 40 to 45 minutes. Serve over hot rice. Makes 4 servings.
Brown ground beef in skillet. Add 1/2 Cheddar cheese. Cut lettuce on plate, place tortilla chips on top. Add meat. Place remaining cheese and any extras on top.
Add the following herbs; parsley leaves, bay leaves, leaf oregano, sweet basil, chili powder, paprika, garlic salt, celery salt, regular salt and pepper plus small amount of red pepper and some wheat germ. Chopped beef is optional but not necessary. May freeze soup in 1/2-gallon milk cartons. When you use it, add a small can of chili with beef to each carton. Also 2 small cans beef broth.
Beat eggs well. Add remaining ingredients and beat until smooth. Heat small frypan; add oil and wipe dry with paper towel (to season for frypan). Use medium heat. Drop batter until it runs smooth, about 5 or 6-inches. Small bubbles will form in a minute, then flip crepe over until light tan. Stack crepes. Makes 24 crepes.
Put frozen veggies in a 9 x 13-inch casserole. Mix sour cream, onion soup mix, celery soup and drained water chestnuts. Pour over veggies. Melt butter and pour over Rice Krispies. Spread the Rice Krispies mixture over the veggies. Cover; bake at 350° for 45 to 60 minutes.
Fry bacon until crispy. Cook noodles and drain. Mix noodles with bacon fat. In casserole dish, place a layer of noodles, layer of sour cream and a layer of pot cheese. Continue until dish is almost full or noodles are used up. Break up bacon and place on top. Cover and bake until cheese melts, about 30 to 45 minutes. Serves 4 to 6.
Mix Karo and sugar together in a large saucepan. Bring to a boil. Boil for 1 minute only, stirring constantly. Remove from heat. Add peanut butter; mix well. Add corn flakes. Mix lightly until coated. Drop on waxed paper quickly by tablespoons. Makes approximately 36.
Mix bread stuffing, melted oleo and hot water. Place half of the mixture in greased 12 x 8-inch dish. Combine cooked chicken, onion, celery and mayonnaise. Place in dish over the bread mixture.
Mix raisins and applesauce; set aside. Combine sugar, shortening and egg; beat until fluffy. Stir in applesauce and raisins. Sift flour with salt, soda and spices. Add to other ingredients and mix well. Drop dough by teaspoons about 2 inches apart on greased cookie sheets. Bake at 375° for 13 to 15 minutes. Makes approximately 4 dozen.
Mix in order given and beat 3 or 4 minutes. Bake in 3 greased and floured 10 x 13-inch cake pans at 350° until done.
Mix Jell-O, pudding and water in saucepan. Heat (stirring often) until almost clear. Refrigerate overnight. Next morning, beat with beater and fold in Cool Whip.
Add oil, sugar, zucchini and vanilla to beaten eggs. Add dry ingredients. Mix well. Place in 2 greased and floured 8 x 4 x 2-inch loaf pans. Bake at 350° for 1 hour.
Cream together sugar and lard. Add milk and eggs alternately with sifted dry ingredients. Pour into 9 (9-inch) layer pans. Bake in a 375° oven for 25 to 30 minutes.
Mix together sugar, flour, eggs, vanilla extract and buttermilk. Bring to a boil the margarine, oil, water and cocoa. Mix liquid ingredients with dry ingredients and pour in a 9 x 13-inch greased and floured pan. Bake at 350° for 35 minutes.
Mix all ingredients together. Bake 25 minutes at 350°. Mix again, serve warm.
Roll out biscuits; cut into small circles. Place a Kiss in the center of each biscuit; wrap the biscuit up around the Kiss. Mix the sugar and cinnamon in a bowl. Roll each biscuit in the sugar mixture. Layer biscuits randomly in a greased tube pan. Bake at 350° for 20 minutes. Break apart and enjoy.