HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grate potatoes; add eggs, salt and pepper. Add flour and bread crumbs. Make into dumplings using 2 teaspoons. Drop into salted, boiling water and cover. Cook until they float. Drain carefully and transfer to soup or serve with gravy and meat.
Preheat oven to 350° (325° if using glass pan). Fill baking dish (8 x 8 x 2-inches) with stick of butter already melted. Sprinkle in brown sugar until 1/4-inch high. Place pineapple in an arrangement with cherries. Set to one side.
Stir and mix well. Pour into saucepan. When mixture begins to boil, add pecans. Let cook until it reaches soft ball stage. Beat until it begins to thicken. Drop by spoon on waxed paper. Delicious!
In 4-quart saucepan, combine soup, milk, cheese, garlic powder and pepper. Add broccoli and carrot. Heat to boiling, stirring occasionally. Cover and cook over low heat 5 minutes or until vegetables are tender, stirring occasionally. Add spaghetti. Heat through, stirring occasionally. Serves 3 to 4.
Combine vegetables, mixing lightly. Combine remaining ingredients; mix well. Taste to see if it's sweet enough. Pour over vegetables. Put in covered dish. Put in refrigerator. Let stand overnight.
In large frying pan, add ingredients in order given. Bring to a boil. Reduce heat and simmer, covered, for 20 to 30 minutes or until rice is tender.
In the bottom of a tall soda glass, stir the half and half together with the chocolate syrup. Add about 4 ounces of club soda. Drop in the scoop of ice cream and fill the glass to the top with additional club soda. Serve with a long straw and a long handled spoon. Makes 1 soda.
Blend together ingredients, then gently add 1 package "crab" or "lobster". Add shredded cheese. Serve with "fancy" crackers.
Combine crust ingredients; press into a 9-inch pie plate. Bake at 375° for 10 minutes. Cool.
Cook and mash potatoes with butter and milk or prepared potato mix with butter and milk. Brown ground beef in skillet. Drain and pour meat into baking dish. Cover the beef with mashed potato mixture, then coat mashed potatoes with creamed corn. Bake 20 minutes at 350° covered with foil. Remove foil and serve.
Peel potatoes, slice thin and place 1/3 of slices in bottom of 2-quart casserole dish. Dot with 1/3 of butter. Season with salt and pepper. Place thin onion slices on top. Sprinkle flour over onions and cover with 4 slices of cheese. Add the second layer the same as the first. Do the third layer the same. Top with cheese. Bake at 350° for 1 hour. Serve hot. Serves 8.
Heat oven to 350°. Mix 3 cups flour, 1/2 cup sugar, salt and yeast in large bowl. Heat water and oil until very warm (120° to 130°); stir into flour mixture. Stir in eggs. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Gently roll in flour to coat. Knead 8 to 10 times until smooth. Place in greased bowl; turn greased side up. Cover and let rise in warm place 1 hour or doubled in size. Grease 2 loaf pans (9 x 5 x 3). Punch dough down; divide in half. Knead 1/2 cup raisins into each half. Roll out 18 x 9-inches; brush 1 tablespoon oil over rectangles.	Mix 1/2 cup sugar and the cinnamon. Sprinkle each rectangle with 1/2 of mixture. Roll up each rectangle, beginning at 9-inch side. Pinch edge of dough into roll to seal. Press ends with edge of hand to seal. Fold ends under loaf. Place loaves, seam side down in pans. Brush oil over loaves. Cover, let rise in warm place about 1 hour or until double. Move oven rack to lowest position. Bake 30 to 35 minutes or until loaves are deep golden brown or sounds hollow when tapped.	Remove from pans to wire rack to cool. Brush butter over loaves.
Beat the sugar, oil and eggs until well blended. Add the remaining ingredients. Cook for 1 hour and 20 minutes at 325° in an aluminum foil lined pan.
In a stew pan, add water, salt, bay leaf and lemon. Bring to boil, then add shrimp. Cover and cook 5 minutes. Drain and reserve liquid.
In a bowl, combine the apples and sugar; let this sit until the sugar is dissolved into the apples. Add remaining ingredients. Bake in 8-inch pan 30 minutes at 400° oven. Let cool slightly then put topping on cake.
Cook sausage and onion in large kettle; brown and drain. Add potato, salt, marjoram and water. Simmer until potatoes are cooked, about 15 minutes. Add corn and milk. Heat through and serve. Add pepper to taste.
Beat eggs in medium bowl. Gradually add sugar and vanilla. Beat well and then blend in butter. Combine flour and cocoa; gradually add to egg mixture until well blended. Spread into a well-greased 13 x 9 x 2-inch pan. Bake for 30 to 35 minutes at 350°. Cool in pan.
Boil potatoes until almost done; remove them and add pepper, onion and celery. Mix together mayonnaise, mustard and pickle relish. Add to potatoes; salt to taste and sprinkle top with paprika.
Cut chicken livers in half. Pour teriyaki sauce over chicken livers and water chestnuts in large bowl; refrigerate about 4 hours. Drain. Cut bacon slices in half. Wrap a piece of liver and a piece of water chestnut in each slice of bacon. Secure with toothpick. Roll in brown sugar. Bake in oven at 350° for about 20 minutes. Turn oven to broil for about 10 minutes, turning occasionally. Serve with hot sauce.
Cream sugar, eggs and oil. Add sifted flour (save 1/2 cup to coat nuts). Add spices and prunes. Mix. Add nuts. Bake in greased, floured tube pan for 1 hour at 350°.
Mix butter, eggs, flour and sugar. Add milk, coconut and vanilla. Pour in ungreased pie pan. Bake at 350° for 30 minutes.
Combine sugar, water and cinnamon Imperials in a large saucepan. Bring to a boil and simmer until Imperials dissolve. Add the apples, a quart at a time, and cook until firm, but done. Pour remaining syrup over cooked apples.
Preheat oven to 450°. In large bowl, coat potatoes with oil, then add soup mix and mix well. Empty potatoes into shallow baking or roasting pan. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Makes 8 servings.
Press out cookie dough into a well-greased round or square cookie sheet. Bake for approximately 8 minutes at temperature indicated on cookie dough package. Cool. Mix cream cheese, sugar and Cool Whip. Spread on cooled dough. Top with fruit.
Brown meat and drain. Mix baked beans, ketchup, onion, mustard, brown sugar, garlic powder and Worcestershire. Top with bacon. Place in greased 3 quart casserole. Cover and bake at 300° for 2 to 2 1/2 hours. Serves 8.
Mix sugar, Karo syrup and water well; boil to hard crack stage (300°). Do not stir while boiling. Remove from heat; add flavoring oil and coloring. Stir until mixed. Pour into well buttered 8-inch square pan. Cool for a few minutes and score with a metal spatula. After it hardens enough, remove from pan, when cooled enough to touch. Crack with a knife handle. After cracked and cooled completely, shake small amount of powdered sugar on candy and toss around. Makes 1 pound.
Drain green beans. Rinse well. Pour into saucepan. Add sugar and vinegar. In separate pan, fry bacon and onion. Add to green bean mixture and cook for 20 minutes.
Mix well and pour in uncooked pie shell. Cook 45 minutes at 325°.
Toss fruit with juices, almonds and sugar. Cover and chill at least 3 hours. Serves 6.
Heat oven to 350°. Mix spinach, beaten eggs, soup, cheese and dressing. Spoon spinach mixture into 8-inch square baking dish. Top with combined bread crumbs and margarine. Bake 45 to 55 minutes. Makes 6 servings. Delicious!
Mix all together. Pour into greased and floured bread pans (1 pan for large loaf or 2 medium loaves). Bake at 350° for 1 hour.
Preheat oven to 350°. Grease 1-quart casserole. Set aside. In 1-quart saucepan, melt 2 tablespoons butter. Add onion and celery. Cook and stir over medium heat until tender. Stir in flour, salt and pepper. Blend in evaporated milk. Cook and stir until mixture just thickens. Stir in corn and egg. Pour into prepared casserole. Set aside.
*Blended Oatmeal: Measure and blend in a blender to a fine powder.
Cream butter and add sugar gradually, creaming well. Blend in melted and cooled chocolate, then vanilla. Add 1 egg at a time, beating for 5 minutes after each addition. Turn into pie shell. Chill 1 to 2 hours. May be topped with whipped cream and nuts, if desired.
Thoroughly combine eggs, sugar, margarine, lemon juice and vanilla. Stir in coconut and pour into unbaked pie crust. Bake at 350° for 40 to 45 minutes.
Cook spinach; drain well. Mix soup and sour cream; let set. Add crumbs soaked in melted butter to sour cream mixture. Mix in spinach and place in casserole. Bake at 350° for 20 minutes.
Combine graham cracker crumbs, 1 cup sugar and melted margarine; mix well. Press into a 9 x 13-inch baking dish. Set aside. Combine eggs, 3/4 cup sugar and cream cheese; beat with electric mixer until light and fluffy. Pour over crumbs and bake at 350° for 20 minutes. Cool.
In heavy pan,	put in light	brown sugar and oleo or butter. Heat until mixed and melted. Stir often. Set aside to cool, then add vanilla and eggs. Add flour and salt. Mix; add nuts.
Melt stick of butter in a casserole. Mix dry ingredients. Add milk to dry ingredients and pour over butter in casserole dish. Empty can of fruit on top and press in with a spoon. Bake at 350° for about 1 hour or until golden on top and done in center.
Cover cookie sheet with heavy brown paper. Place egg whites in bowl. Add cream of tartar and beat at high speed until foamy. Gradually beat in sugar a tablespoonful at a time. Turn off mixer occasionally and scrape sides of bowl. Continue beating at high speed until stiff and glossy, about 6 or 7 minutes. For each snowman, drop two rounded tablespoonfuls of meringue, just touching each other, on brown paper; then add rounded teaspoonful of meringue at top for head. Place pretzel stick arms and cinnamon candy eyes, mouth and buttons on each snowman. Bake at 275° for 45 minutes. Turn off heat and leave snowmen in oven for one hour.
Bring water to a boil; gradually mix meal with water. Set in refrigerator for 20 minutes. Deep fry at 350° for 5 minutes in skillet with 1-inch of fat.
Beat eggs lightly. Melt butter and mix together with the dry ingredients. Add eggs. Pour in unbaked pie shell. Bake at 325° for approximately 30 minutes. Check with a toothpick.
Preheat oven to 350°. Wash chicken and leave wet. (Chicken may be skinned, if desired.) Combine biscuit mix, paprika, salt and pepper in a large plastic bag. Place chicken in bag and shake until chicken pieces are evenly coated. Set aside.
Cook noodles. Drain well. In saucepan, cook onions and pepper in small amount of water until tender. Drain. Add soup and mushrooms, pimiento, milk and basil to vegetables. Layer 1/2 of noodles, 1/2 mix, chicken and cheeses. Repeat. Bake in covered casserole in 350° oven for 45 minutes.
Trim excess fat from pork. Combine egg, 1/4 cup cornstarch, flour, 1/4 cup chicken broth and 1/2 teaspoon salt (salt optional). Beat until smooth. Pour salad oil 1-inch deep in electric skillet. Heat to 375°. Dip pork in batter and fry 5 to 6 minutes or until golden.
Lightly brown rice in oil. Add onions and bell pepper. Cook 1 minute longer, being careful not to brown rice too much. Add chicken and broth; bring to a boil and cook until most of liquid is absorbed. Lower heat; cover and cook until rice is tender. Arrange cheese on top of rice. Cover and allow cheese to melt. Serves 4.
Melt chocolate and butter. Cream sugar and eggs. Add vanilla and salt. Add chocolate. Add flour. Add rest of ingredients and bake in 9 x 13-inch greased pan. Bake at 350° about 35 to 40 minutes or until done.
Combine cake mix and pudding mix with oil, sherry wine, eggs and flavoring. Beat 8 minutes. Pour half of batter in well-greased Bundt pan which has been sprinkled with cinnamon, sugar and nut mixture. Then put rest of mixture on batter, then rest of batter. Bake at 50 to 60 minutes at 350°. When done, cool in pan on wire rack; cool before removing from pan.
Cook and drain broccoli. Mix thoroughly with remaining ingredients. Bake at 350° for 30 minutes. Can also be microwaved on High for 10 to 12 minutes or until rice is tender.
Preheat oven to 350°; grease and flour Bundt pan. Combine yellow part of cake mix and rest of ingredients. Mix on low until moistened. Mix at high power for 2 to 2 1/2 minutes. Pour into a greased and floured Bundt pan, reserving 1/4 of batter. Mix reserved batter with chocolate mix and drop by tablespoonfuls on top of yellow batter. Swirl chocolate batter through yellow with butter knife, not touching bottom of pan. Bake in a 350° oven for 45 to 50 minutes or until cake springs back when touched on top or toothpick inserted comes out clean. Cool in pan for 20 minutes, then invert onto serving platter and cool completely.
Mix soup and sour cream until smooth. Add all the rest of the ingredients and mix. Put in casserole and cover with topping.
Mix together flour, oleo and pecans. Press into 9 x 13-inch baking dish. Bake at 350° for 25 minutes. Let cool. Mix together cream cheese, powdered sugar and 1 cup Cool Whip. Spread over crust. Mix chocolate with 2 cups milk. Spread over cream cheese mixture. Mix vanilla pudding with 2 cups milk. Spread over chocolate pudding. Top with large Cool Whip. Grate Hershey bar on top. Chill at least 3 hours before serving.
Cook potatoes; drain and mash. Let the potatoes cool. Add the egg and mix well. Add all flour until stiff enough to handle without sticking.
Cook and drain ground beef. Add remaining ingredients and simmer until cheese is melted. Serve with Tostitos chips.
Fry beef in oil with onion; add vegetables and saute. Stir in cornstarch, tomato sauce, sugar, ginger, mushrooms and soy sauce. Cook until thick. Serve over rice.
Mash bananas. Dump everything on top. Stir until moist. Bake in loaf pan at 350° for 1 hour.
Stir all dry ingredients together, then add egg and stir into mixture. Add oil and stir again until well mixed. Preheat oven to 425°. Add milk to mixture, slowly, while stirring, until batter is slightly thick and not too thin. Pour into well-greased cast-iron skillet and bake at 425° until a knife, inserted in the middle, comes out clean.
Mix cake mix, 1 egg and butter and work into a dry batter. Press mixture into a 9 x 13-inch baking dish. Mix the remaining eggs, cream cheese, powdered sugar and vanilla together. Pour over pressed mixture. Bake at 350° for 35 minutes. Center will stay soft. Do not overcook. Cut into squares of desired size.
Dissolve jello in boiling water. Add frozen strawberries. Pour into a 9 x 13-inch pan and chill to set. Place cream cheese in bowl; cream. Add whipped cream, marshmallows and powdered sugar. Spread on jello.
1st Layer: Mix 1 package Jell-O, 1 cup boiling water and add 1/2 cup cold water. Chill until firm.
Mix flour, sugar, baking powder, salt and nutmeg. Mix sweet potatoes, milk and oil. Stir into flour mixture just to moisten. Turn onto floured surface with floured hands. Knead gently about 6 strokes. Roll out about 1/2-inch thick. Cut with biscuit cutter. Bake at 400° about 10 to 12 minutes. Serve hot with butter and honey.
Melt chocolate, butter and margarine; cool thoroughly. Then add sugar, eggs and vanilla; stir lightly, but don't beat. Add flour and nuts. Bake in 9 x 13-inch greased and floured pan at 350° for 20 minutes only. Sprinkle with powdered sugar while warm.
Mix pineapple chunks, sugar and Cheddar cheese and place in a baking dish. Then mix pineapple juice, flour and margarine. Pour this mixture over pineapple. Sprinkle crushed Ritz crackers over pineapple. Bake at 350° for 30 to 35 minutes.
Preheat oven to 350°. Grease a 10-inch spring-form pan (or can use an 8-inch square casserole dish). Combine cake mix and oil in large bowl; mix well. Press mixture into bottom of pan. Bake 22 to 25 minutes or until set. Remove from oven. Increase oven temperature to 400°.
Prepare cake mix as directed on box. Prepare tuna can by removing paper label, and washing thoroughly. Place 1 pat of butter in bottom of can. Add 1 Tbsp. brown sugar, 1 pineapple ring and a little of the juice. Place 2 Tbsp. of the cake batter on top of pineapple ring. Cover can tightly with aluminum foil. Bake in campfire coals for about 15 minutes. Each can serves one person.
Combine and simmer the chili sauce, 1/4 cup finely grated onion and the cranberry sauce. Combine ground beef and onion and make into 1-inch meatballs. Place in 9 x 13-inch baking dish. Pour sauce over the meatballs. Bake in 350° oven for 1 hour.
Mix all ingredients together, holding out 1 cup pecans. Roll into ball and refrigerate until cool and roll in remaining pecans.
Grind cranberries. Remove pulp and juice of oranges. Combine all ingredients. Makes about 1-quart. Keeps 1 to 2 weeks refrigerated.
Melt oleo and all spices. Pour over dry mix; spread on cookie sheet. Bake at 250° for 1 hour. Stir every 15 minutes. Will fill 2 cookie sheets.
Mix ingredients. Pat in an 8 x 8-inch baking pan. Bake at 350° for 15 minutes.
Mix all ingredients together and form into small balls. Bake at 350° for 15 to 20 minutes.
Mix all together. When dissolved, pour into a 9 x 13 pan. When set, cut in squares.
Preheat oven to 450°. In a mixing bowl, mix all the ingredients together. Put them in a well-greased muffin pan and bake until golden brown. Makes about 1 dozen.
Peel and slice potatoes; core cabbage and slice in 1/2-inch pieces. Peel and slice onions; slice Polish sausage. Layer potatoes, onions, cabbage, then Polish sausage. Add another layer of everything, but end with cabbage this time. Salt and pepper as you later. Cook on High in microwave 20 minutes. Let set 20 minutes. Serve.
Mix well. Bake in 350° oven in well-greased and floured pans.
Clean spinach; chop coarsely and chill. Crumble bacon. Combine spinach, lettuce and onion in salad bowl. Sprinkle with egg and bacon bits. Toss with dressing and serve.
Mix cream cheese and powdered sugar in a large bowl until smooth and creamy. Add peanut butter and milk. Mix well. Add whipped topping. Mix well. Pour over pie crust. Refrigerate several hours.
In large bowl, stir together mayonnaise, mustard and brown sugar. Fold in cubed chicken, apples, celery, walnuts and raisins; mix well. Apply lid and refrigerate for 2 to 6 hours.
In saucepot, bring 3 cups water, dry vegetable soup mix and mixed vegetables to boil. Reduce heat and simmer, partially covered, for 8 minutes more. Add diced tomatoes. Cook 2 minutes more. Stir in minced cilantro. Garnish with crushed tortilla chips, sliced scallions and dollop of sour cream.
Combine oleo, butter, cream cheese and sugar. Beat well; add salt and vanilla. Add eggs one at a time, beating well after each addition. Add flour and mix well. Pour batter into a greased and floured 10-inch tube pan. Place in a cold oven and set at 325°. Bake for 1 1/2 hours or until done. Cool in pan.
In saucepan combine sugar, corn syrup, salt, and 1.2 c. of water. Cook to hard boil stage (260 degrees), boiling about 20 minutes stirring until sugar dissolves. Meanwhile, beat the egg whites until they form stiff peaks. Pour syrup over stiff egg whites, beating at high speed with an electric mixer. Add vanilla and beat until the candy hold it's shape. Spoon onto waxed paper. Makes 40 pieces.
Mix first 3 ingredients and chill. Add 12 ounce Cool Whip to pudding mixture after chilling. Layer starting with pudding mix, angel food cake, strawberries (frozen and fresh) and end with pudding mix. If not enough pudding mix, top with Cool Whip. Refrigerate.
In large bowl, combine all ingredients; mix well. Shape into 1-inch balls and place on greased baking pan. Bake at 350° for 10 to 12 minutes. Serve hot.
Mix all ingredients together. Use enough chicken broth to make mixture juicy. Pour into baking pan. Bake at 350° until brown.
Combine the first 3 ingredients; mix with hands. Shape mixture into 5 (4 x 1-inch) rolls (mixture will be dry). Combine caramels and water; melt in microwave or double boiler. Dip rolls in melted caramels; roll each in pecans. Chill for at least 1 hour before cutting in slices.
In a saucepan, cook carrots, covered, in a small amount of boiling water for 8 minutes; drain well. Drain pineapple, reserving juice. Cut pineapple slices into quarters; set aside.
Mix crumbs with 2 tablespoons of butter. Whisk egg, mayonnaise and soup. Then mix in broccoli, onion and cheese. Sprinkle with bread crumbs. Bake at 350° for 35 minutes.
Brown beef in skillet over medium heat, tossing lightly with fork; drain off fat. Stir in spaghetti	sauce, tomato sauce, tomato paste and Parmesan cheese.	Cover and simmer 10 minutes. Cook noodles; drain and rinse in cold water. In a 7 x 11 x 2-inch baking dish spread 1/3 of the sauce, then 1/2 of the noodles, 1/2 of the cottage cheese and 1/2 of the parsley. Repeat the last step. Cover with the remainder of the sauce. Cut the Mozzarella cheese into strips and arrange them on the top. Bake at 350° for 30	minutes or until cheese melts and the sauce is bubbly.
Mix Dr. Pepper and brown sugar. Place ham in baking pan basting frequently with sauce. You can still use your cloves or cherries for decor.
Cream the butter with sugar. Mix in eggs and pumpkin. Sift flour with spices and salt. Add to first mixture. Stir in 1/2 cup of nuts and the chocolate chips. Pour into buttered 9 x 5-inch loaf pan. Sprinkle with 1/4 cup of nuts. Bake at 350° for 65 to 75 minutes.
Fry bacon in pan until almost done. Add onions and celery, and saute until lightly browned. Transfer to a cooking pot. Add cream-style corn, kernel corn, butter, and broth. Add carrots and potatoes. Cook for about 15 minutes. Mix together flour and a little water to form a paste. Add milk and flour paste. You might want to add more flour paste, depending on how thick you like your chowder. Simmer for 30 minutes or until you are ready to eat. Add salt and pepper to taste.
Heat clam juice, sherry, brandy, shallots, garlic, parsley stems and bay leaves in large saucepan over high heat to boiling. Reduce heat to low; simmer uncovered 15 minutes, skimming surface as necessary. Strain through sieve lined with double thickness of dampened cheesecloth; keep warm. Boil potatoes in lightly salted water until tender, 5 to 8 minutes. Drain. Cook bacon in a large heavy saucepan over medium heat until fat is rendered and bacon is crisp. Add onions and celery; saute, stirring frequently, until tender. Add thyme, saute 1 minute. Stir in flour; cook, stirring constantly, over low heat 5 minutes. Do not brown flour. Gradually stir clam broth into roux over low heat. Heat to boiling over high heat. Reduce heat to low; simmer uncovered 20 minutes, skimming surface as needed. Stir in cream and potatoes; heat to boiling. Season to taste with salt if necessary and enough white pepper and red pepper sauce to give chowder a good peppery taste. Just before serving, stir in crabmeat. Heat until crab is hot. Ladle chowder into warmed individual soup bowls and garnish with chopped parsley.
Grind all vegetables together; add 1/2 cup salt. Let stand at least 4 hours, then drain. Allow sugar and vinegar to come to a boil. Add spices and then the relish mixture. Boil on low heat 10 minutes. Jar and seal.
Brown chops well on both sides. In 2-quart Pyrex, layer potato rounds, onion rings, mushrooms and mushroom soup. Repeat another layer of each ingredient. Add about 1/4 of a soup can of water to mixture. Place chops on top of potato mixture and sprinkle with paprika. Bake in a preheated oven at 350° for 45 minutes to 1 hour until chops are completely cooked. Season to taste.
Remove and discard visible fat from chicken. Cut meat into 1 1/2-inch cubes and reserve. Heat oil in large nonstick skillet over medium-high heat. Add mushrooms and saute until lightly browned. Remove with slotted spoon and set aside.
Combine the graham cracker crumbs,	1 stick melted margarine and 4 tablespoons confectioners sugar. Shape in bottom of a large flat dish. Combine the 2 cups confectioners sugar, eggs and 2 sticks margarine and cream together. Spread over graham cracker mixture. Cut bananas and put over cream mixture. Put crushed pineapple over bananas. Top with Cool Whip and decorate with nuts and cherries.