HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook potatoes and onion in water. Drain. Mix dressing, mayonnaise and water. Layer potatoes and dressing. Put cheese on top. Bake at 350° for 30 minutes.
Combine first 6 ingredients, beating well. Set aside. Coat a large skillet with vegetable cooking spray and place over medium heat. Dip both sides of bread slices into egg mixture. Cook slices 3 minutes on each side or until lightly browned. Yields 2 servings.
Cook, stirring constantly for 45 minutes or until a hard ball forms in cold water. Pour into buttered pan. Cool and cut.
Sift flour with sugar and baking powder; add eggs, oil, orange juice and vanilla. Beat until smooth, about 4 minutes. Spread 1/2 the batter in an ungreased 13 x 9 x 2-inch baking pan. Spread pie filling over batter, then top with remaining batter. Combine sugar and cinnamon; sprinkle over batter. Bake at 350° for 35 to 40 minutes. (Apple, peach, strawberry, blueberry or raisin pie filling may be substituted for cherry.) Yields 16 servings.
Cut cube steak in small pieces. Flour each piece and brown in small amount of oil. In a large baking dish, put can of soup, 2 cans of milk and flour.	(Put garlic salt on steak before putting in soup mixture.) Put steak in soup mixture and bake in oven for 1 hour at 350°.
Make beef balls in large bowl. Lightly toss ground chuck with salt, pepper, steak sauce, crumbs and the egg until well combined. Using hands, gently shape the chuck mixture into 18 balls, each about 2 inches in diameter. In 2 tablespoons hot butter in large skillet, brown beef balls well all over. Reduce heat; cook gently about 10 minutes. Remove beef balls.
Preheat oven to 350°. Brown hamburger and drain. Break up corn chips and place in bottom of a casserole dish. Layer hamburger, sour cream, cheese slices and more broken corn chips on top. Bake at 350° for 35 to 40 minutes, then enjoy!!
Combine coffee, milk, sugar and vanilla. Stir well. Chill thoroughly. Place	ice cream in	a large punch bowl. Pour coffee mixture over ice cream, stirring gently. Top with dollops of whipped cream; sprinkle with nutmeg. Yields 1 1/4 gallons.
Mix vanilla wafers, powdered sugar and orange juice together. Add oleo and pecans. Form into small balls, then roll in coconut or sugar (powdered or granulated). Keep in refrigerator until ready to serve. Makes 11 dozen (small).
Take your oil and butter and heat slightly. Add your sweet potatoes and your sugar. Let fry until sugar begins to melt. Do not stir yet and do not let burn. Add 2 tablespoons of water and stir slightly. Cover and fry until tender. Add 1 drop vanilla flavoring (optional).
Put rice in colander and rinse with cold water. Then mix all of the ingredients together in a large bowl.	Set in refrigerator for about one hour.
Blend butter and cream cheese. Add flour and work like pastry. Divide the dough into 24 parts and press into tiny muffin tins. Break pecans into each cup. Beat with a fork the egg and brown sugar. Pour into tins and place 1 whole pecan on top of each one. Bake at 350° for 25 minutes.
Fry hamburger fine. Drain off grease. Let cool. Break up lettuce, dice up onions, cut up tomatoes, grate up all the cheese and crunch up the Doritos. Add the taco seasoning. Pour on the dressing. Mix well and serve with hot steak from the grill. Nice for family reunions.
Combine all ingredients. Bake at 350° for 35 to 40 minutes.
Butter Pyrex dish. Spread crushed pineapple in bottom of dish. Top with a layer of pie filling. Evenly distribute dry cake mix over pie filling. Slice butter in thin slices and place over top of cake mix. Bake at 350° until pie filling is bubbly and cake top is slightly brown.
Combine dry ingredients. Melt butter. Add cocoa, then add dry ingredients. While blending, add water. Blend well. Add buttermilk, eggs and vanilla. Blend at low speed. Pour into greased 15 x 10-inch pan. Bake at 375° for 15 to 20 minutes.
Cream the sugar, butter and eggs until fluffy. Stir dry ingredients. Add to mixture with zucchini; blend well. Stir in raisins and nuts. Drop by teaspoon onto greased cookie sheet and bake for 12 to 15 minutes.
Set out 4 custard cups. Place 1/4 cup rice in each dish. Add 1 tablespoon raisins, 1/4 egg, 1/2 cup milk and 1/2 packet diet sugar. Sprinkle vanilla and lemon juice in each cup. Stir and bake in oven 40 to 45 minutes at 350°.
Brown meat and onion. Drain. Put half of meat mixture in bottom of a 9 x 13-inch cake pan. Cover with sauerkraut, then layer noodles. Keep noodles away from edge of pan. Cover with the rest of the meat mixture. Mix the soups with 3/4 can of water. Spread evenly on top. Bake for 30 minutes at 350°. Spread cheese on top and bake for 30 minutes longer.
In large saucepan, blend together browned ground chuck, onion, spaghetti sauce, water and mushrooms. Simmer 1/2 hour. Simmer sausages in a little water in a separate covered pan until done. Slice into 1/2-inch pieces. Add to sauce and continue simmering sauce. Cook pasta according to package directions. Put 1 cup of the sauce in 9 x 13-inch pan. Top with half of the pasta, two cups Mozzarella cheese and all the Parmesan cheese. Layer remaining sauce, pasta and cheese. Bake 30 minutes or until done. Makes 6 servings.
Cook and stir ground beef, onion and pepper until meat is brown and onion is tender. Stir in remaining ingredients except spaghetti. Simmer 1 1/2 hours, stirring occasionally. Place in covered container; refrigerate overnight, if desired. Cook spaghetti as directed. Heat sauce (a can of mushrooms may be added, if desired).
Cream butter and sugar well; add egg and cardamom. Mix well. Add flour and knead until smooth and firm. Take small pieces and press into tins. Bake at 350° until light golden brown.
Rinse, sort and soak beans overnight. Drain and empty into a large pot; add boiling water, garlic salt, onion salt, thyme and marjoram. Cover and simmer until beans are tender, about 3 hours. Don't let beans boil dry; add hot water as needed. Spoon out 3 cups of cooked beans to use another day in another way. Mash remaining beans with their liquid. Add remaining ingredients. Heat 10 minutes to blend flavors. Serves 5.
Combine in buttered large mixing bowl. Cover with plastic wrap. Microwave on High for 15 minutes, rotating each 3 minutes. Stir. Cook 5 minutes (covered). Stir. Cook 3 minutes. Add 1 teaspoon vanilla. Beat until it loses its shininess. Add 2 cups pecan halves. Beat until it can be dropped on greased cookie sheet.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add celery and onion; saut until tender. Remove from skillet and place in a medium bowl. Add cream cheese and next 3 ingredients; stir well. Add bread crumbs and next 3 ingredients; stir well. Divide mixture into 8 equal portions, shaping into a 2 1/2-inch cake.
Boil mixture of rhubarb and sugar 10 minutes. Remove from heat and add Jell-O while hot. Can in sterile jars.
Cream the sugar, Crisco and butter. Add eggs, one at a time. Add dry ingredients alternately with the milk. Add vanilla. Bake at 325° for 1 hour and 15 minutes to 1 hour and 25 minutes. Cool for 5 minutes and then remove from pan.
Chop bacon in small pieces and saute until lightly brown. Chop mushroom stems; saute with peppers in butter. Add pimentos; blend in seasoning. Add cracker crumbs and bacon. Let cool. Stuff mushrooms. Bake on cookie sheet at 375° for 15 minutes.
Wash tomatoes and cook whole until soft. Mash through sieve. Mix all dry ingredients; add tomatoes. Add liquid ingredients slowly stirring with whisk until blended. Pour into jars, seal and hot water bath for 30 minutes. Jars will seal.
In large bowl, combine slaw blend, apples, mayonnaise, vinegar and mustard. Refrigerate; cover until flavors are blended (at least one hour). Can use broccoli slaw blend instead of cabbage blend.
Cook elbow macaroni per directions; drain. Chop corned beef and mix with all ingredients but bread crumbs. Sprinkle bread crumbs on top. Bake at 350° for 30 minutes.
Select lean spareribs (2 1/2 to 3 pounds for 4 servings). Cut strips between bones - one or two - rib pieces. Broil until well done and golden brown.
Combine sugar and oil; beat well. Add eggs and vanilla. Beat well again. Sift together the dry ingredients. Add all at once to the first mixture and beat well. Shape dough into 1/2-inch balls and dip into granulated sugar. Place on greased cookie sheets and flatten with either a fork or your thumb. Bake at 375° for 10 to 12 minutes or until golden brown. Makes 5 dozen.
Cook sugar, water and syrup until it spins a thread. Add peanuts and cook until it turns a golden brown. Turn fire off; add butter and soda.
Toss popcorn, marshmallows and graham snacks in large bowl. Sprinkle hot cocoa mix over popcorn mixture; toss to coat. Serve immediately or store in airtight container at room temperature for up to 1 week.
Fill a 4 1/2-quart pot half full of water, then cut kielbasa in half and then into 1 1/4-inch pieces and put into the pot with Old Bay seasoning. Boil meat until it floats. Add potatoes, cut to size you like. When potatoes are nearly done, add corn and shrimp and bring to a boil for 5 minutes. Serve with crackers.
Cream butter with shortening and sugar. Slowly add hot milk and beat until good spreading consistency. Add vanilla; chill.
Combine beaten eggs, honey and lemon rind; beat well. Add sifted dry ingredients, then dates and nuts; mix well. Turn into a greased, waxed paper lined 9 x 13-inch pan. Bake in 325° oven for 40 to 45 minutes. Turn out onto rack, remove waxed paper and cool. Wrap in waxed paper; store in covered container 3 to 4 days (to ripen). Cut into 1 x 3-inch bars; roll in powdered sugar.
Mix all together and bake at 350° for 30 minutes or until done. Can boil 2 chicken breasts and layer in pan with dressing. Cook squash and onion in chicken broth.
Cream margarine and sugars; add eggs, then flour and other ingredients, chips, oats and nuts last. Drop by teaspoon on greased cookie sheet. Bake at 350° for 15 minutes.
Cook ground beef; drain and add to spaghetti sauce. Set aside. Mix cottage or Ricotta cheese, Parmesan cheese and egg together. Slice zucchini into round slices about 1/4-inch thick. Cover bottom of 9 x 13-inch pan with sauce. Layer half the zucchini slices on top of spaghetti sauce and sprinkle with flour. Spread with half of the cheese mixture, spaghetti sauce and Mozzarella cheese. Repeat layers. Bake in preheated moderate oven at 350° for about 40 minutes or until tender. Let stand 15 minutes before serving.
Combine dry ingredients in a large bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and the 2 cups of bananas. Spoon into 3 well-greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until cake tests done. Cool in pan for 10 minutes. Remove and cool completely. Spread frosting on top and sides and between layers. Sprinkle with remaining cup of pecans. (I use Cream Cheese Frosting.)
Cook and rinse noodles with cold water. Cook beef with onions and mushrooms. Mix with spaghetti sauce. Layer with noodles and shredded Mozzarella cheese in 9 x 13-inch cake pan (start with sauce and end with cheese). Bake at 350° until cheese is melted and browned.
Mix all ingredients together and chill. Mix far enough ahead of serving time so that the sweetness of the fruit will blend with the sour cream. This will not go watery. (Can be made the day before needed.) Serves 8.
Mash eggs and mix with dry ingredients until well blended. Add vinegar and sour cream gradually. Wash and tear apart lettuce and put in bowl. Pour dressing over and serve immediately.
Preheat oven to 375°. In saucepan mix butter, cornstarch, salt and mustard. Stir until smooth. Add milk, bring to boil, stirring constantly. Boil for 1 minute. Remove from stove and stir in 1 1/2 cups cheese, stir until melted. Combine all ingredients in 2-quart casserole dish. Top with remaining cheese and sprinkle with bread crumbs. Bake about 25 minutes or until browned.
Mix crumbs and 2 tablespoons sugar with 3 tablespoons melted butter. Press evenly over the bottom of ungreased spring-form pan. Bake at 350° for 10 minutes. Cool. Reduce temperature to 300°.
Mix each of first four boxes jello with water and chill until set hard. Mix lemon jello, pineapple juice and cold water; chill until wobbly. Mix Cool Whip and lemon mixture together and beat. Dice all jello into cubes and fold into Cool Whip mixture; chill. Top with Cool Whip when serving.
Cook 4 chicken breasts and cool; slice meat and place pieces in center of flour tortilla. Chop chilies and add to 1 can of soup and pour over chicken. Roll up tortillas and place in greased casserole. Mix sour cream and soup; pour over top. Let stand a few hours to soak in. Sprinkle with lots of cheese. Bake at 350° for 30 minutes, uncovered. Top with chopped ripe olives, if desired.
Mix cake mix according to directions. Pour into greased 13 x 9 x 2-inch pan. Combine Ricotta, sugar, eggs and vanilla; blend well. Pour on top of cake batter; spread evenly. Bake at 350° (325° for glass pan) for approximately 1 hour, or until set. Cool well. Mix pudding with milk. Add Cool Whip; spread on top of cake. Refrigerate.
Drain pickle jar and pour boiling water to cover pickles that you have cut into spears. Chill and leave overnight. Bring to a boil the vinegar, sugar and pickling spices. Boil for 5 minutes. Drain pickles and pour vinegar mix over pickles to cover. Let set for 14 days.
Mix drained pineapple and pudding thoroughly. Fold in whipped cream and marshmallows. Sprinkle coconut on top and refrigerate.
Saute onion, bell pepper and ground round until meat is brown. Add corn, mushrooms, chili powder and noodles. Put in casserole dish and top with grated cheese. Bake at 350° until bubbly.
Shred cabbage and mix at a rate of 5 pounds to 3 1/2 tablespoons kosher salt. Pack tightly into crock, doing layer of cabbage and salt and mixing together after each layer. When layers are finished, cover with a cloth and weight down with a plate. Let ferment until bubbles stop (about 2 weeks at 65° to 70°). Heat to boiling and pack into jars and seal (2 pounds per quart).
Pentch saled off, mix things you like in it. Put it on the table, and you have your saled!
Cream together sugar and butter for cake. Add eggs, beat at medium speed for 2 minutes. Mix dry ingredients together lightly with fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into greased and floured 13 x 9-inch pan. Bake at 325° for 45 to 50 minutes. (Cake may be baked in 8-inch layer pans.) Cool.
Roll out 20 biscuits, cut in	strips, place on baking sheet and freeze overnight. The	next morning, roll out the 5 Hungry Jack biscuits to	size of a saucer, cut in half and bake. When half done, butter on both sides; bake until just brown.
Drain pineapple; combine cherry pie filling, pineapple, walnuts and Eagle Brand milk. Mix well. Fold in Cool Whip and blend ingredients well. Chill at least 1 hour before serving.
Optional: Add 2 patties (about 1/8 to 1/4 pound) sausage.
Mix crumbs, sugar and oleo. Place in 13 x 9-inch pan. Add chips, coconut and nuts. Pour milk over it. Bake at 350° for 25 minutes.
Combine bread crumbs, Parmesan cheese, parsley, paprika, oregano, basil, salt and pepper. Dip catfish in melted oleo or oil or spray with Pam, then roll in bread crumb mixture. Arrange fish in well-greased dish or place on foil-lined cookie sheet. Bake in 375° oven for 25 minutes or until fish flakes easily when tested with a fork. Garnish with lemon wedges.
Saute mushrooms in butter or margarine 5 minutes. Add flour; mix well. Add 1/2 cup chicken broth, cream and sherry. Cook over low heat, stirring constantly, until sauce thickens. Add 1 teaspoon salt, pepper, nutmeg, pimento and olives; mix well.
Place butter, sugar, evaporated milk and marshmallows in saucepan, mixing constantly. (Use wooden spoon.) Mix until it comes to a boil on medium heat. Stir for 5 minutes. Take off heat. Pour the bag of Nestle bits, vanilla and nuts (if desired) into the pan. Mix, then pour into 8-inch square pan. Cool in fridge. Cut into square pieces.
Boil necks; separate meat from bones. Gradually blend flour and milk over low heat in skillet. Add remaining ingredients. Simmer for 10 minutes. Serve over toast, rice or noodles. Serves 4.
In large pot, boil potatoes until halfway tender. Add celery, tomato paste, pasta, tomatoes, onion, garlic and 4 cups of water. Simmer together for 20 minutes until tender and has thickened. Serve with crackers.
Heat oven to 350° (moderate). Beat eggs, sugar, salt and vanilla slightly to mix. Stir in the scalded milk. Add this to the rice. Stir well. Pour in an 8 x 11-inch baking dish. Set this in a pan of water 1-inch deep. Bake 1 hour. Serve warm with cream. Very good to take for a potluck lunch.
Mix first 3 ingredients well, then set aside. Combine dry ingredients. In separate bowl, mix pumpkin, milk, butter and the 2 beaten eggs. Stir pumpkin mixture into the dry ingredients, mixing just until moistened.
Cream margarine and sugar together. Add cinnamon, egg yolk and vanilla. Beat well. Add flour. Knead this mixture and spread thin on a cookie sheet. Glaze with beaten egg white. Brush off excess egg white. Spread with finely chopped nuts. (Be generous with nuts.) Bake in slow oven (325°), until golden brown, about 25 minutes. Cut into sticks while warm.
Boil water with rice and seasonings. Cook pork in another pan, then add rice and pigeon beans. Heat until done.
Cook macaroni in boiling salted water until tender. Drain and cool. Pour French dressing over macaroni and set aside. Combine cheese, eggs and vegetables. Blend mayonnaise and remaining ingredients. Pour over cheese mixture. Add macaroni. Toss to mix. Chill.
Cream butter and shortening. Gradually add sugar, beating until light and fluffy and sugar is dissolved. Add egg yolks, beating well. Combine buttermilk and soda; stir until soda dissolves. Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Stir in vanilla. Add 1 1/2 cups walnuts. Beat egg whites at room temperature with cream of tartar until stiff peaks form. Fold egg whites into batter. Pour batter into three greased and floured 9-inch round cake pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Let cool completely. Spread frosting between layers and on top and sides of cake. Decorate cake with additional walnuts.
Brown ground beef, onion and celery together. Add the rest of the ingredients. Bake at 350° for 1 hour. Sprinkle with 1 can chow mein noodles on top. Bake 15 minutes longer.
Mix all ingredients together. Let stand overnight and roll out thin like pie crust. Cut in eighths and roll up, let rise and bake. Frost with powdered sugar frosting.
Pour rice in casserole dish. Place cut up chicken pieces on rice. Add water to canned soups; stir well. Pour over chicken and rice. Sprinkle onion soup on top. Cover with foil; bake for 1 hour, or until chicken is done, at 400°.
Boil beans, onion and salt pork until beans are just tender. Add remaining ingredients. Put in 2 crocks and bake. Add water as needed so beans don't dry out on top. Bake 30 minutes at 450°, then 3 to 4 hours at 350°.
Separate each individual biscuit and roll between hands to form a bread stick. Dip each in melted butter and roll in topping of your choice. Place on cookie sheet. Bake at 325° for 10 to 12 minutes. Dip in pizza sauce or Ranch dressing, if desired.
Heat ingredients to boil. Boil 5 minutes. Add 1/2 teaspoon baking soda and 1 teaspoon vanilla. Stir in very fast. Pour over popcorn and bake in oven at 250° for approximately 1 hour. Stir constantly to prevent burning.
Cut cucumbers in 1/4-inch slices and cover with lime and water. Let stand 24 hours; rinse off well and cover with clear water. Let stand	4 hours; drain. Heat cider vinegar, sugar, celery seed, pickle spice and salt, until lukewarm. Pour over pickles. Let stand overnight. Next morning bring pickles to a boil and boil gently for 35 minutes. Count time after boiling starts. Add food	coloring while boiling for appearance. Pack in jars while they are hot. Cover with hot vinegar to seal.
Beat eggs until light. Add sugar and beat well. Add milk, butter and extract and mix well. Turn into unbaked pie shell and bake 10 minutes at 425°. Reduce heat to 350° and bake until firm. Serves 6 to 8.
Wash and cut the potatoes into small cubes, bring them to a boil, and let them get soft. While doing that, fix the macaroni to the package instructions. If you are going to use an onion, you would slice it and put it in with the mixture. Combine the potatoes and the macaroni, and pour the milk in and put the butter in. Let stand for five minutes. Salt and pepper to taste.
Wilt cabbage and separate leaves. Mix hamburger, sausage, onion and Spanish rice. Roll mix in leaves and put in a deep pot. Cover with the tomato juice and simmer for 2 hours on low heat. Salt the mix to taste.
Cream shortening and sugar. Add eggs, beat for at least 2 minutes. Then add other ingredients. Beat well. (The longer you beat the better, but don't overdo.) Bake at 350 degrees for 1 hour. You can use any flavoring.
Spray a 9 x 12-inch pan with vegetable spray. Mix hash browns (thawed), sour cream, soup and spices of choice. Put mixture in pan; dot with butter and top with Cheddar. Bake at 350° for 25 to 30 minutes until brown and bubbly.
Warm apples and sweeten to taste. Layer a dish with the apples, then add a layer of biscuits and another layer of apples and biscuits until all used, with apples on top.
Place skinned, deboned chicken on bottom of the casserole dish. Spread broccoli on top and layer with white American cheese. Mix cream of chicken, mayo and lemon juice in a bowl. Spread on top of cheese, then add 2 slices of cheese. Bake at 350° for 25 minutes. Cook Minute rice over stove. Serve with rice.
Put yeast and sugar in warm water; let rise 10 minutes. Mix flour, milk, baking powder and salt; cut in shortening. Add yeast water. Knead; shape rolls; put in greased pan. Let rise in warm place 30 minutes. Bake at 375° until brown.
Add water, ginger, garlic, salt, peppercorns, cloves, cardamom, cinnamon, and cumin to chicken and boil until chicken pieces are tender and most of the water is dried up.
Bake cake as directed in round cake pans (use "light" directions if desired). Cool. Slice each layer in two to make four layers.
Cream sugar and shortening together. Add eggs, one at a time. Sift flour and add alternately with milk to the batter. Add vanilla. Grease and flour 9-inch cake pans. Pour 1/2 cup batter in each pan. Bake at 375° until light brown. Cool on cake racks.
Boil potatoes in chicken broth in a covered pan for half an hour or until tender. Add cubed cheese and mash with a potato masher as for mashed potatoes. Add soups and stir in parsley. Stir in pepper and evaporated milk. Add enough milk to make desired thickness. Heat thoroughly. Can be frozen for about a week and reheated; heat slowly, stirring regularly to keep the milk from curdling.
Spread crushed pineapple in bottom of 9 x 13-inch pan. Spoon cherry pie filling on top. Pour dry cake mix on top, spreading it out to make it even. Pour melted margarine on top. Layer coconut and nuts on top. Bake at 350° for 1 hour.
Cream together margarine, sugar, eggs and vanilla until light and fluffy. Stir in milk. Sift together flour, baking powder and salt; stir into creamed mixture. Chill for 1 hour. On lightly floured surface, roll chilled dough to 1/4-inch thickness. Sprinkle tops of cookies with sugar. Bake on ungreased cookie sheet at 375° for 10 minutes or until lightly browned.
In saucepan, bring water, sugar and salt to boiling; remove from heat. Stir in flour all at once and beat until smooth. Beat in eggs, one at a time, until mixture is smooth. Spoon batter into pastry bag fitted with large star point. Add lemon peel to deep fat and heat to 375°. Fry churros, a few at a time, for 3 to 4 minutes or until golden brown, turning as necessary. Drain on paper toweling. Roll in granulated sugar or powdered sugar. Makes 24.
Mix beans, chili powder, tomato juice, onion and chili roll. Cook slowly until chili roll is melted. Add ground beef (cooked slightly) and cook for 20 minutes. Add more juice as needed to consistency desired.