HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and trim onions. Cut in half and place in a buttered, oblong baking dish. Combine remaining ingredients and pour over onions. Bake at 325° for 1 hour or until tender.
Combine all ingredients and put in unbaked pie crust. Sprinkle with a little cinnamon. Bake at 400° for 1 hour.
Mix ingredients with fork or whisk. Brown sausage, drain and cool. Mix eggs and milk; add seasonings. Mix well. Mix in the bread to egg mixture to soften. Add sausage and cheese. Bake at 350° for 45 minutes. Prepare night before cooking and refrigerate.
Grate rind from lemon, lime and 1 orange. Place rind in basket of percolator. Squeeze juice from fruit into percolator. Slice remaining orange. Pour Hawaiian punch into percolator with fruit juices. Insert basket and stem. Pour honey over fruit rind. Bring to a boil and perk for 10 minutes. Pour punch into mugs and garnish with orange slices. Serves about 9.
Beat sugar and eggs together. Add vanilla, flour, baking powder and salt sifted with nutmeats. Mix thoroughly and spread. Bake 20 minutes in oven and cool slightly before cutting into bars.
Slice onions into slices; separate into rings. Place rings in Pyrex casserole. Mix soup and milk; spoon over onions. Sprinkle cheese over top. Bake at 350° for 30 to 45 minutes, until top is golden brown and bubbly. Excellent with beef.
In a trifle bowl or glass salad bowl, place 1 cake layer on bottom. Spoon 1/2 of chocolate pudding on cake layer. Sprinkle 3 crushed Skor bars on pudding. Spread Cool Whip over Skor bars. Repeat layers. Grate Hershey's Kisses over Cool Whip. Keep refrigerated.
Brown beef cubes in hot oil. Add remaining ingredients; cover and simmer on low heat 2 hours or until tender. Stir occasionally. Serve over noodles or rice.
Brown chuck in large pan and drain. Add tomato sauce, spaghetti mix and salt. Simmer, uncovered, stirring often for 30 minutes. Break spaghetti and cook according to package directions. Drain and keep warm. Melt butter in saucepan. Stir in flour. Add evaporated milk and water, stirring over medium heat until thickened. Add 3/4 cup of shredded cheese and Parmesan cheese. Using two 13 x 9 x 2-inch casserole dishes, layer spaghetti, tomato sauce and cheese sauce. Sprinkle remaining cheese on top. Bake at 350° for 15 to 25 minutes.
Blend cream cheese and sugar. Stir in pineapple, then Cool Whip. Add nuts and strawberries and freeze.
Boil sugar and water until threads. Add salted pecans. Remove from fire and stir until pecans are crystallized. Separated the pecans.
In a 9 x 9-inch square pan, layer broccoli, chicken breasts and Swiss cheese slice over each breast. Spread soup evenly over top. Add half a can of water in sides of pan. Bake in oven at 350° for at least 1 hour (1 1/2 if everything was still very frozen). Check. When bubbly and brown on top, it's done. You can leave it for two, whatever, but check and add water if it starts to dry. Serve with rice. Rolls are nice.
Sift together flour, baking soda and salt. Set aside. Cream together margarine and sugar until light and fluffy. Beat in egg and vanilla. Stir in Baby Ruth candy bars and dry ingredients until well blended. Chill for 30 minutes. Drop dough by 1/2 teaspoon onto greased baking sheet. Bake at 350° for 10 to 12 minutes or until done. Remove from sheet and cool on wire rack.
In a mixing bowl, add ingredients as given, one at a time, until you have used everything, then beat with an electric beater until well mixed. Pour in a well-greased Bundt pan and bake about 40 minutes at 350°.
Mix thoroughly flour, salt, nuts and butter. Press in pan or dish. Bake at 350° for 20 minutes; let cool. Beat well cream cheese, sugar and Cool Whip. Spread over cooled crust. Add cold milk to puddings and vanilla. Beat until thick. Pour over cream cheese mixture. Top with Cool Whip.
Mix sugar with flour and meal. Add butter and cream. Beat yolks; add milk and vanilla and mix well. Bake in uncooked pastry shell for 45 minutes in hot oven (375°).
Cream sugars and butter. Add eggs and vanilla. Beat well. Mix flour, oats. soda and powder together. Add to creamed ingredients. Mix on low speed just until blended. Add chocolate chips and candy bar. Bake at 375° for 10 minutes on ungreased cookie sheets.
Cream the oleo and sugar. Add eggs. Stir in apples, nuts, raisins and chips. Add dry ingredients with juice. Bake on greased sheet at 400° for 8 to 10 minutes. Remove from sheet while warm.
In 1 1/2-quart casserole, stir together sugar and syrup. Microwave on High for 4 minutes. Stir in peanuts. Microwave on High for 3 minutes until light brown. Add butter and vanilla, blending well. Microwave on High for 1 1/2 minutes. Peanuts will be lightly browned and syrup will be hot. Add baking soda and stir until light and foamy. Pour mixture into nonstick coated cookie sheet. Spread as thin as desired. Let cool 1/2 to 1 hour. Break into small pieces and store in airtight container.
1st Layer: Mix flour, margarine and pecans well and cover bottom of 9 x 13-inch baking dish. Bake at 350° for 20 minutes. Let cool.*
Brown beef; drain. Add onion and chilies. Combine eggs, corn and milk. Add cornbread mix. Stir until dry ingredients are moist; mixture will be thin. Pour 1/2 of corn mixture into greased 9 x 9-inch dish. Top with meat mixture. Top with cheese. Cover with remaining cornbread mixture. Bake for 25 to 30 minutes at 400°. Serves 6 to 8. Great served with red beans.
Cream together the brown sugar, shortening, milk, eggs and vanilla. Add the flour, baking powder and salt. Fill muffin cups 1/2 full. Add 1/2 teaspoon raspberry jam. Bake 20 minutes at 375°. Makes 1 1/2 dozen.
Soak cucumbers overnight in cold water. Next day, fill jars with cucumbers (may be whole, sliced or spears). Into each quart jar, put 1 head or 3 tablespoons dill, 1/4 teaspoon alum and 1 small clove garlic. Bring the water, white vinegar and canning salt to a rolling boil. Cover the cucumbers with the boiling brine. Seal; turn upside down. (If they do not seal, redo brine process or refrigerate.) Jars will not crack if they are sterilized before being packed, so are hot. Pickles should stay crisp.
Put squash in bowl and mash to a pulp. Add sugar, salt and pepper. Grease Dutch oven with butter. Alternate crackers, squash and cheese until half full. Bake at 325° until cheese melts.
Drain oranges and pineapple well. Sprinkle Jell-O over Cool Whip and mix. Fold in fruit and cottage cheese. Chill at least 1 hour. Serves 20.
Mix Jell-O and pudding in water until dissolved. Set aside to thicken. Add pineapple and juice and rest of ingredients, except Cool Whip. When mixed, fold in Cool Whip.
Mix the jellos with the boiling water and cool. Combine the rest of the ingredients with the cooled jello. Pour into a mold and chill.
Cook carrots (not too soft). Combine remaining ingredients except onion and pepper. Bring to a boil. Add onion and pepper and bring to a boil again. Pour over carrots and let stand. After cooling, refrigerate for a few hours or overnight.
Top with half of Cool Whip, then half of pie filling. Top this with second layer. Finally put on top remaining Cool Whip, then remaining pie filling.
Put oil and garlic in saucepan or low pot. Saute garlic until it starts to turn gold. Immediately pour in tomatoes. Add basil and sugar. Stir occasionally over medium flame for 1 hour or until desired flavor is reached (1 1/2 hours).
Blend together mayonnaise, sugar and lemon juice. Mix together broccoli, bacon, raisins and onion. Pour dressing over salad. Refrigerate 3 to 4 hours or overnight. Serve cold.
Slice muffins in half, then halve again, making 4 pieces. Arrange on cookie sheet. Squeeze crab meat dry. Mix with other ingredients. Spread on muffins. Freeze 30 minutes. Broil until bubbly. Serve hot. Can be frozen.
Cream oleo and shortening. Gradually add sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition.
Wash potatoes; prick several times with a fork and bake at 400° for 1 hour. Let cool. Cut in half and scoop out pulp. Melt butter over low heat; add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk; stir until thick and bubbly. Add potatoes, salt, pepper, 2 tablespoons green onion, 1/2 cup bacon and 1 cup cheese. Cook until heated through. Stir in sour cream. Add extra milk if necessary for desired thickness. Serve with remaining onion, bacon and cheese. Serves 10 cups.
Bake cake mix according to directions in a jelly roll size pan, or a cookie sheet with 1-inch sides. Cook flour and milk until thick. Let cool. Combine sugar, Crisco and 1 stick of butter. Cream well with mixer. Add to cooled mixture. Mix until creamy. Spread on slightly warm cake. Mix other stick of butter with remaining ingredients. Spread on cooled cake and add chopped nuts, if desired.
Peel eggplant, cut into cubes. Dice onion and celery. Cook until tender, drain and mash. Add other ingredients to mixture and mix well. Pour mixture into a greased glass pie plate or shallow baking dish. Bake at 350° for 30 to 45 minutes.
Melt butter and chocolate chips together. Blend in peanut butter. Fold in peanuts and marshmallows. Pour mixture into greased 9 x 13-inch pan and refrigerate. Cut at room temperature.
Mix all with spoon, except cramberries. Add cranberries. Bake in 9 x 13-inch greased pan for 35 minutes at 400°.
Place drained pineapple in greased casserole. Mix together cheese, sugar and flour. Sprinkle over pineapple. Mix together the crushed crackers and melted margarine; sprinkle on top. Bake at 350° for 25 to 30 minutes. Serves 4.
Boil vinegar, sugar, oil, pepper and salt until sugar dissolves. Then pour over vegetables. Let set. Keeps well.
Cook and debone chicken. Return cut-up chicken to broth. Add bouillon cubes, 1 to 2 cans of cream of chicken soup and 2 packages of dry soup mix. Dice onions and add. Cook in crock-pot.
Bring 6 cups water to a boil. Add broccoli and onion. Boil 10 to 12 minutes. Add seasonings and cheese. Stir until cheese melts. Add milk, cream and butter. Stir and heat to boiling. Slowly add water to flour until texture is smooth. Slowly add to hot mixture, stirring rapidly. Reduce heat and stir until soup is consistency of heavy cream. Best if made a day ahead.
Cream shortening and sugar until creamy. Add eggs and beat. Make paste of cocoa and food coloring. Add to creamed mixture, alternating with buttermilk and flour. Add salt and vanilla. Mix soda and vinegar together. Add to mixture. Do not beat. Just fold in gently. Bake in 3 (8-inch) cake pans at 350° for 20 to 25 minutes.
Salt and pepper meat; rub with flour. In heavy cast-iron roasting pan, saute onion and garlic until translucent, not brown (15 minutes). Brown meat on both sides after browning onion and garlic. Add boiling water, carrots, beans, tomatoes, bay leaf, Kitchen Bouquet and salt and pepper if desired. Cook covered. Cook 20 minutes (baste). Continue cooking and basting every 15 minutes, turning meat over once. You may need additional water. Cook 2 1/2 to 3 hours until meat is falling apart tender. Remove meat and vegetables. Make gravy from drippings.
Wash zucchini and cut in thin slices. Peel and cut onions in quarters, then slice very thin. Add zucchini and cover with 1-inch water; add salt. Let stand 2 hours; drain thoroughly.
Blend pudding and milk until smooth. Blend in sour cream and about 2/3 of Cool Whip. Pour over layers of wafers and sliced bananas. Spread remaining Cool Whip on top. Let set about 30 minutes in refrigerator before serving. (If you desire a thinner mixture, use 6 cups of milk.)
Preheat oven to 375°. Sprinkle chicken pieces with salt and pepper; brush with melted butter. Place in a shallow baking pan. Bake for 30 minutes. Turn chicken. Combine fruit concentrate and sherry; heat to boiling. Pour over chicken and bake 1/2 hour longer, basting frequently. When chicken is tender and glazed, remove to hot serving dish. Blend cornstarch with cold water; stir into pan liquid. Cook and stir until slightly thickened. Spoon sauce over chicken. Serve with hot buttered rice. Serves 4 or 5.
Take wrappers off of condensed milk cans and put cans in pot. Cover the cans with water and boil cans for 3 hours. Make sure cans are continually covered with water. After 3 hours, let cans cool. Pour into ready pie crust. Cover with whipped cream and top with chocolate chips.
Divide hamburger in half. Quarter potato, put around hamburger. Add a dash of A.1. sauce and soy sauce. Place in onion on top of hamburger, sliced. Wrap each in aluminum foil. Bake in oven 45 minutes at 400°.
In a bowl, stir together flour, baking powder and salt. Set aside. In a large mixing bowl, combine melted shortening and sugar. Stir until well mixed. Let cool slightly. Add eggs one at a time, beating well after each addition. Add flour mixture and blend. Stir in nuts and chocolate morsels. Pour into greased 10 x 15-inch pan. Bake at 350° for 25 to 30 minutes. When almost cool, cut into 2-inch squares. Yields 48 squares.
Cut steak in chunks and brown in shortening. Put in baking dish; add juice from pan and water. Add mushrooms and sprinkle with onion soup mix. Bake at 350° for 1 to 1 1/2 hours.
Shape hamburger into 4 patties and place each patty in a square of	aluminum foil.	Place 1 potato and carrot around each patty. Place onion slices on top of each patty.	Close and seal foil. Place on baking sheet and bake for 30 to 45 minutes at 350°.
Mix together and bake in casserole for about 2 hours in 300° oven.
Salt and pepper brisket. Brown fat side of brisket in a large frying pan. Put brisket in roasting pan, brown side up. Brown onion in frying pan. Place on top of brisket. Place carrots and celery around brisket; add 1 cup of water. Cover and cook 3 hours at 350°. When done, remove from pan. Stir in cornstarch and water to make gravy.
Melt butter. Add salt and garlic salt together. Put other ingredients in turkey roaster and mix with hands thoroughly, then pour in melted butter and salts. Mix thoroughly again.
Saute onion, garlic and parsley in margarine. Add cheese and half and half, then add shrimp. Simmer on medium to low heat for about 20 minutes, stir constantly. Boil noodles. Pour this mixture over noodles. May reserve some of cheese to top. Bake in 350° oven for 15 to 20 minutes.
Mix soup and sour cream; add poppy seed. Mix crushed cracker crumbs with margarine. Layer in a casserole dish (13 x 8-inch) with sauce on bottom, chicken in middle and cracker crumbs on top. Do this twice. Cook at 350° for 45 minutes, uncovered.
Cream eggs and sugar. Melt margarine and mix with sugar-egg mixture. Add milk, vanilla flavoring and 1 cup coconut. Pour into unbaked pie shell. Put 1/2 cup coconut on top of mixture in pie shell. Bake at 350° for 45 minutes. Do not overcook.
Heat oven to 400°. Mix meal, flour, egg, soda and buttermilk in bowl. Heat oil in cast-iron skillet or 8 to 9-inch cake pan until very hot. Sprinkle in cornmeal and pour in bread dough. Place in oven and bake until brown on top.
Sift dry ingredients together. Combine orange juice, peel, shortening and enough water to make 3/4 cup liquid. Stir in egg. Pour into dry ingredients. Mix just enough to dampen. Fold in nuts and cranberries. Spread into pan, 9 x 5 x 3-inch, higher around the outside edges. Bake at 350° for 50 to 60 minutes. Slices best the next day.
Cut 1/4-inch slices. Place cookie dough on ungreased cookie sheets.
Put the first 3 ingredients in a 9 x 13 x 2-inch container. Dissolve well before adding cold liquid. Let set to consistency of egg whites, then add drained pineapple and carrots. Refrigerate until firm.
Blend cornstarch and cold water in a saucepan. Add boiling water and cook. Stir until clear and thickened. Let stand until completely cold. With an electric beater at high speed, beat eggs until foamy. Gradually add sugar and beat until stiff but not dry. Turn mixer to low and add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high speed and beat well. Spread meringue on cool dessert. Bake at 350° for about 10 minutes. This meringue cuts beautifully and doesn't get sticky. You will love this!
Heat the first 4 ingredients in saucepan; stir and bring to a boil. Remove from heat. Stir in powdered sugar to right consistency to spread on cake. This is good for banana cake.
Cream together the peanut butter, cream cheese, sugar and melted butter. Add whipping cream and vanilla. Add fudge topping. Pour into prepared crust. Refrigerate overnight.
Brush cake slices generously with pineapple juice. Arrange half of the slices in single layer in trifle or other deep clear glass bowl. Layer with half of strawberries, bananas, orange sections (or blueberries) and kiwi. Spoon half of custard over fruit. Repeat layering with remaining ingredients. Whip cream in bowl until soft peaks form. Add powdered sugar and continue beating until stiff. Spoon cream over top of trifle and garnish with strawberries.	Chill until ready to serve.
Combine sugar, eggs, milk, 1/2 cup butter, vanilla and potatoes. Pour into greased casserole dish. Combine brown sugar, nuts, flour and 1/3 cup butter. Place crumbles on top of potato mixture and bake at 350° for 30 to 35 minutes. This dish can be frozen before baking.
Cook cauliflower covered for 3 minutes on High. Turn and cook 3 minutes longer. Mix Miracle Whip and mustard and cauliflower. Sprinkle cheese over cauliflower and heat in microwave until cheese melts. Serves 4 to 6.
Blend flour and salt in a mixing bowl. Cut fat into dry ingredients with pastry blender or fork. Sprinkle water evenly over dry mixture, toss and blend until all portions are evenly dampened. Press mixture into a ball. Place ball of dough on lightly floured wax paper. Pat dough ball flat and then roll from center outward with floured rolling pin. Carefully lift rolled dough on the wax paper and turn over into 8-inch or 9-inch pie pan. Be careful to not stretch pastry. Prick bottom with fork. Bake 12 to 15 minutes at 450°.
Put water and butter in pan. Bring to a boil, then put flour in and stir until smooth. Add eggs; stir until mixed well. Spoon onto cookie sheet. Bake at 400° for 35 to 40 minutes.
Heat mixture til onions are tender 'n then thicken wid 1 tablespoon cornstarch. Pore this tantalizin' mixture over cooked rice 'n serve wid the steak. Oh, slice meat diagonally!
Mix and sift flour and salt. Combine eggs, milk and shortening; gradually add to flour mixture, beating about 1 minute or until batter is smooth. Fill greased, sizzling hot pans 3/4 full and bake in very hot oven (450°) about 20 minutes; reduce heat to 350° and continue baking for 15 or 20 minutes. Very good served with chicken salad for lunch or any time. Cut top off popover and fill with salad or fill with pudding for dessert.
Brown sausage with onions, celery and bell pepper. Drain. Crumble corn bread into large bowl, add stuffing mix. Stir in sage and salt and pepper; add sausage mixture. Mix well. Add broth; mix well. Pour into large baking dish. Bake uncovered at 350° for 45 minutes.
Cook chicken and remove from bone. Save broth. Salt and pepper to taste. Place chicken in greased casserole dish. Mix soup and milk. Pour over chicken. Mix stuffing, onion and celery. Stir in enough reserved broth to moisten. Season stuffing with poultry seasoning, if desired. Spoon over chicken and soup in casserole. Bake at 325° for 45 minutes.
In large skillet, brown onions in 1 stick butter. Add chicken, paprika and salt. Brown on medium-low heat. Add 1/2 cup chicken stock. Simmer 30 minutes, stirring occasionally. Cook noodles as directed on package and add frozen peas to cooking noodles. Remove from heat. Stir sour cream into chicken mixture, then add noodles and peas mixture and serve. Garnish with parsley. Enjoy!
Boil first 3 ingredients 5 minutes. In washed, scalded jars place 2 cloves garlic and 1 large head dill. Fill with sliced cucumbers. Cover with boiling vinegar mix. Process as desired.
Combine ingredients in order. Mix well. Press into 2 greased loaf pans and bake at 350° for 1 1/2 hours. Serves 10.
Put all ingredients in food processor except 1 package of corned beef; mix well and form into a ball. Makes 1 large or 2 regular size. Process remaining package of corned beef into shreds. Put on waxed paper and roll your cheese ball over it to coat the outsides. Chill until needed. Serve at room temperature with crackers.
Mix; knead into soft dough enough to handle and roll out. Cut in 2-inch strips about 10-inches long. Place on greased cookie sheet and twist into a bow. Bake at 350° for 10 minutes until golden brown. Frost with sugar, milk and vanilla glaze.
Prepare 5 slices of bread in a 9 x 10-inch buttered dish. Sprinkle in cheese and ham. Mix eggs, milk, 1/4 cup butter, salt and mustard. Pour over ham and cheese; sprinkle rest of bread cubes. Refrigerate up to 24 hours. Bake at 325° for 1 hour.
Pour boiling water over rhubarb and let stand 5 minutes. Drain; add sugar and flour and mix well. Add egg yolks beaten with the water and butter. Pour into unbaked pie shell and bake in moderate oven; cover with meringue made with egg whites and brown.
Cream butter and sugar, add eggs. Beat bananas and add to mixture. Add remaining ingredients and pour into greased loaf pan. Bake 1 hour at 350°.
Melt chocolate in boiling water. Cool. Cream butter and sugar. Add egg yolks one at a time, beating after each. Add vanilla to chocolate mix. Add chocolate mixture to batter. Sift together salt, soda and flour. Add with buttermilk to chocolate batter, beating well until smooth. Beat egg whites until peak forms. Fold into batter. Pour into three 8 or 9-inch pans, well-greased and lined with wax paper. Bake at 350° for 30 to 40 minutes. Cool. Frost with Coconut-Pecan Frosting.
Combine 1/4 cup sugar, margarine, flour and salt. Add milk gradually, stirring until smooth. Cook over rapidly boiling water 10 minutes, stirring constantly. Mix small amount of mixture with egg yolks. Return to double boiler and cook 2 minutes longer. Remove from heat. Add 1 cup coconut and vanilla. Cool. Turn into pie shell. Whip egg whites until stiff, adding sugar. Spread over coconut mixture. Cook 15 minutes or until brown.
Roll each chicken breast half in a piece of bacon. Line bottom of 9 x 13-inch baking dish with chipped beef that has been rinsed in water. Arrange chicken halves on top. Combine soups and sour cream and mix well. Spread evenly over chicken. Cover and refrigerate overnight. Bake, uncovered, at 275° for three hours. Serve over rice, spooning sauce over.
Blend shortening, 1/4 cup plus 2 tablespoons honey, vanilla and nutmeg. Add eggs; beat well. Stir in bread cubes and corn flakes. Spread rhubarb in 8 x 12-inch glass baking dish; top with remaining 3/4 cup honey. Cover with corn flake mixture. Bake at 350° for 40 to 45 minutes or until rhubarb is done.
Cut avocado in small cubes. Cut apple fine. Slice bananas and add celery. Mix together with mayonnaise made with lemon juice.
Lay 2 slices of ham on each of 4 veal cutlets. Sprinkle generously with Romano and Parmesan cheese. Top with remaining veal and press edges together tightly to seal. Dredge lightly in flour. Dip into egg, then roll in seasoned breadcrumbs. Melt butter in a 10-inch skillet over medium-high heat. Add veal and saute until golden, turning once. Remove from pan and keep warm. Add shallot, green pepper and garlic to skillet and saute until almost tender. Stir in mushrooms and pepper. Reduce heat, return veal to skillet and simmer about 2 minutes to heat through, turning once.
Dip chicken in melted margarine. Coat with combined dry ingredients (cheese, bread crumbs and spices). Bake in 400° oven for 20 to 25 minutes.
Cream shortening and sugar; add remaining ingredients. Drop by spoonfuls onto greased baking sheet. Bake at 375° for 7 minutes.
Wash chicken; pat dry with paper towels. Coat chicken with flour mixed with salt and pepper. Heat oil in large skillet. Add chicken, a few pieces at a time and brown on all sides. Remove as browned to shallow roasting pan, arranging pieces, skin side up. Preheat oven to 350°.
In a food processor, combine the cilantro, scallions, jalapenos and salt and process, stopping once to scrape down the sides of the work bowl, until smooth. In a bowl, whisk the sour cream until smooth and shiny. Stir in the puree and combine well. Taste; correct the seasoning and refrigerate, covered, until serving time.