HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine ingredients in large container. Cook on low until potatoes and carrots are tender. Add more tomato juice or water if more liquid is desired. Makes a large quantity; freezes well.
Cook the potatoes with skins on in boiling water for 1 to 1 1/2 hours. After boiling, cut ends off about 1/2 inch on each side. Peel and cut potatoes lengthwise into strips. While potatoes are still hot, put in bowl and add remaining ingredients. Mix well. Add just enough milk to make mixture stiff when stirring. Put mixture in pie crust (make your own). Bake at 320° to 350° for 30 to 40 minutes, or until pie crust is done.
Beat sugars, oil, eggs and vanilla until very smooth. Sift flour together with soda and salt. Add to the sugar mixture. Then add oatmeal and crushed cereal. Roll in balls or drop from teaspoon onto greased cookie sheet.
Pat in the bottom of a 9 x 13-inch pan 3/4 of the flour, brown sugar and 1 stick of melted butter. Cover with apple slices. Sprinkle sugar and cinnamon. Cover with the remaining crust mixture. Bake at 350° for 1 hour.
Mix peaches and sugar together in a blender. Add to other ingredients. Churn in ice cream maker according to manufacturer's directions. Yields 4 quarts.
Salt cukes and onion; cover with ice for 3 hours. Rinse well. Add to hot mixture. Bring almost to boil; pack in jars and seal.
Put berries through a fine sieve to get rid of seeds. Mix all ingredients in a blender. Pour into a metal bowl and place in freezer. Remove from freezer 2 or 3 times during the freezing process and blend it again each time. Then freeze completely until ready to serve. Serve with either white chocolate mousse or chocolate mousse.
Place prepared rice in a lightly buttered baking dish. Spread chili over rice and top with onion; spread over all. Top with cheese; sprinkle chili powder according to taste. Bake 30 minutes at 350°.
Dissolve cocoa in hot water. Combine all other ingredients and mix well. Add cocoa mixture last and beat well. Bake at 350° for 35 to 40 minutes.
Melt in a double boiler, caramels and condensed milk. Add pecans and dip in chocolate. Dip tablespoons. (Can put caramel, etc., in refrigerator until hard, then dip.)
Cut biscuits into quarters. Dip each piece in margarine. Layer 1/3 of biscuits in lightly greased 10-inch Bundt pan. Sprinkle with 1/2 the bacon, cheeses, onion and peppers. Repeat the layers until all ingredients are used, ending with the biscuits. Bake at 350° for 40 to 45 minutes or until done.
Make a smooth paste of the cold milk and flour. Stir in the egg and salt. Heat enough fat in an omelette pan to cover the bottom of the pan; spoon into the pan enough batter to cover the bottom thinly and evenly. Fry until crisp on both sides. Add more fat before frying each pancake. When cold, the pancakes are rolled up individually and cut into thin strips. Add to hot beef broth.
Cream the butter and 1/2 cup of sugar with a few drops of vanilla essence until very light. Add eggs, one at a time, and fold in the flour, 2 spoons cocoa and milk. Grease an ovenproof dish and empty the mixture into the dish. Sprinkle the mixture with the extra sugar and cocoa. Gently pour on the hot water. Bake in moderate oven for about 30 to 40 minutes.
Mix altogether. Put in baked pie crust or vanilla crust. Top with Cool Whip. Refrigerate before serving.
Mix ingredients together. Use 1/3 cup mix to 1 cup boiling water.
Overcook broccoli. Drain and set aside. Saute onion in margarine. Add soup and cheese, cut in pieces. Stir until cheese melts. Add other ingredients and broccoli. Cook until heated completely. Serve hot with crackers or tortilla chips.
Combine sugar, flour and 2 tsp. salt. Gradually stir in pineapple juice and eggs. Cook over medium heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, salt, and oil to a boil. Add acini de pepe. Cook at rolling boil until done. Drain, rinse with water, drain and rinse again. Cool to room temperature. Combine egg mixture and pasta and mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Refrigerate until chilled. May refrigerate as long as a week. May also be frozen. Makes 25 servings.
Mix Bisquick, milk and cheese until soft dough. Beat vigorously 30 seconds. Drop by spoonfuls onto cookie sheet. Bake 8 to 10 minutes in preheated oven at 450° until brown. Brush with melted margarine mixed with garlic when you take out of the oven.
Mix first four ingredients in a 9 x 13-inch pan, that has been greased or sprayed with Pam. Place chicken on top. Pour oleo over chicken. Bake 1 1/2 hours at 300°.
Combine first 4 ingredients in a saucepan; bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat, cool and strain. To serve, combine sugar mixture, fruit juices and ginger ale in a large punch bowl. Yield: 7 quarts.
Mix sugar and cinnamon. Blend squash. Add seasonings. Beat eggs and add evaporated milk. Mix all ingredients and pour into 9-inch unbaked pie shells. Bake in a preheated oven at 450° for 10 minutes. Reduce temperature to 350° and bake additional 35 to 40 minutes or when knife is inserted and comes out cleaned.
Combine all ingredients, except club soda and rum and mix well. Then add club soda and rum. Chill. Garnish with orange slices.
In food processor bowl with metal blade or blender container, combine all ingredients. Cover; process 30 seconds or, if using blender, stir after 15 seconds. Refrigerate several hours or overnight to blend flavors. Serve with fresh fruit. Makes 2 1/2 cups.
Mix together first 4 ingredients. Let stand. Cook ground beef and drain. Mix meat and sauce.
Prepare gelatin as directed on package; let set slightly. Have cream cheese at room temperature; whip until creamy. Mix topping mix as directed on package; add to cream cheese and mix well. Drain pineapple. When gelatin begins to thicken, add cream cheese and topping mixture. Fold in pineapple and pecans. Completely congeal. Cut into squares; serve plain or on lettuce. Yields 12 servings.
Mix first 6 ingredients. Top with Rice Krispies and melted butter. Put in 1 1/2-quart casserole. Bake at 350° about 60 minutes.
Heat griddle to 350°. Shred potatoes to make 4 cups; drain. Mix with other ingredients. Serve with applesauce.
Slowly melt butter and chocolate chips. Remove from heat and add eggs and nuts. Cool. Add marshmallows in 2 to 3 additions. Mix well. Sprinkle confectioners sugar on 3 pieces of waxed paper. Place mixture on the waxed paper and form into 3 rolls using some confectioners sugar on hands and on top. Chill a few hours or overnight. Slice and serve.
Use more or less flour to make cookie batter for drop cookies. Bake at 350° for 12 to 15 minutes. These cookies will not brown easily. Watch carefully for burning.
Melt bark over hot water. Remove and add cereal and nuts. Wait 5 minutes, then add marshmallows. Drop by spoonfuls onto greased cookie sheet.
Drain tuna. Mix together with softened cream cheese. Add pecans and onions. Roll into ball. Garnish with parsley. Serve with Town House crackers.
Dissolve gelatine in water; heat soup and	add to water. Blend in cream cheese, mayonnaise and rest of ingredients. Pour into mold and refrigerate.	Serve with crackers.
Mix all ingredients just until moistened. Drop 12 spoonfuls onto ungreased cookie sheet. Bake for 10 minutes at 450 degrees until golden brown. Serve warm.
Combine vegetable juice, vinegar, hot sauce, oregano and minced garlic in a large shallow container; stir well. Add chicken, turning once to coat. Marinate in refrigerator 30 minutes. Remove from marinade, reserving marinade. Place chicken on microwave glass platter; cover with plastic wrap, turning back 1 corner to vent. Microwave at High 8 to 10 minutes or until chicken is done, giving dish a quarter turn at 2 minute intervals. Let chicken stand, covered, 5 minutes. Combine celery, pepper and onion in a 1-quart glass measure; microwave at High 3 to 4 minutes or until vegetables are tender. Combine reserved marinade and cornstarch, stirring until smooth. Add to vegetable mixture and microwave, uncovered, at High 1 to 2 minutes or until thickened. Serve chicken over rice; top with sauce. Contains about 272 calories per chicken piece and 1/2 cup rice. Yield: 8 servings.
Buy one can of pork and beans and take it home. Open the can. Pour beans into a pan; heat them. Take the beans out of the pan and put them in a bowl. Eat them carefully because they are hot.
Fry sausage and drain. Mix all ingredients together. Make into balls. Bake at 350° for 15 minutes.
Heat oven to 350°. Grease and flour a 13 x 9 x 2-inch baking pan or two 9-inch or three 8-inch round layer pans. Measure all ingredients into a large mixer bowl. Blend 1/2 minute on low speed, scraping bowl occasionally. Pour into pan(s). Bake in oblong pan about 45 minutes or layers for 30 to 35 minutes, or until a wooden pick inserted in center comes out clean. Cool. If desired, frost cake.
Stir margarine and peanut butter together. Add sifted powdered sugar, may not need quite all. Put into greased 10 X 18 pan. Melt chocolate chips and spread evenly over fudge. Let sit for several hours to cool; then cut into squares. Note: May be frozen until needed.
Cook noodles in chicken broth and drain. In a large bowl, mix all ingredients, except for cheese. Shred 1/2 cheese onto mixture. Cut remaining half of cheese in thick slices. Pour mixture into 9 or 6-inch casserole pans. Top with cheese slices. Bake at 350° for 40 minutes covered with foil. Serves 6.
Put Crisco in bowl. Add boiling water and milk. Beat mixture with fork until smooth and thick. Sift flour and salt into mixture. Stir with round the bowl strokes until dough clings together and cleans bowl. Form into 2 balls. Roll out on lightly floured board. Bake at 425° for 10 minutes.
Add all items (except macaroni). Bring to boil, then simmer for 30 minutes; add shell macaroni and simmer until tender. Add water if you like a thinner soup or 1 1/2 cups of shell macaroni instead of 2 cups.
Beat shortening and peanut butter. Add sugar and brown sugar. Beat well. Add egg, milk and vanilla. Stir together flour, baking soda and salt. Gradually add to peanut butter mix. Shape dough into balls. Roll in sugar. Place on cookie sheet. Bake at 375° for 8 to 10 minutes. Remove from oven and place Kisses on top of each cookie.
Mix vegetables, soup, cheese and yogurt; pour in 1-quart casserole. Top with croutons. Bake, covered, at 350° for 30 minutes. Bake, uncovered, 5 to 10 minutes longer.
Slice cucumbers thin. Chop onions and bell peppers and combine with cucumbers. Add salt and let stand 3 hours; drain. Combine vinegar and sugar. Add spices and bring to a boil. Add drained cucumbers and heat, but do not boil. Pack in jars and seal at once.
Stir water, brown sugar and butter over heat. Boil until mixture threads when dropped from a spoon. Add cream, water and egg yolks to syrup. Mix thoroughly. Cook over low heat until thickened. Pour in baked pie crust. Cover with meringue made with whites of eggs. Brown meringue at 300°.
Place all ingredients in blender and mix at high speed. Result will be a 12 oz. shake. Less than 100 calories.
Sift first five ingredients into ungreased 8 x 8-inch pan. Add rest of ingredients and stir till smooth. Bake at 350° for 35 minutes. This cake is made without eggs.
Heat oven to 350°. Unroll dough; separate into strips. Twist 2 breadsticks together; form into a ring, pinching edges to seal. Repeat with remaining breadsticks. Place on ungreased cookie sheet. Bake for 18 to 22 minutes. Keep warm.
Boil the liver and gizzards in a pot of water with the bouillon cubes until tender. When cool, chop the meat into small pieces and save the liquid. Cook the rice with a little less water than you usually use, being careful not to overcook.
Mix all ingredients except butter, corn flakes and almonds. Put in 9 x 13-inch pan. In frying pan, melt butter. Sprinkle corn flake crumbs and almonds in butter. Stir and sizzle for a few minutes. Spoon evenly over casserole. Bake 30 minutes at 350°.
Drain pineapple, reserving 1/3 cup of juice and 6 pineapple slices. Save remaining juice and pineapple for another use. In a microwave dish, combine butter, brown sugar, vanilla, spices and reserved pineapple juice. Microwave, uncovered, on high for 1-2 minutes or until bubbly. Brush half of the mixture on both sides of the pineapple rings and cake slices. On an uncovered grill, over medium heat, cook pineapple and cake for 1-2 minutes on each side or until lightly browned, brushing occasionally with pineapple mixture. Place slices of cake on a plate, top with a pineapple slice, add ice cream and drizzle with the caramel sauce.
Place cubed salt meat in pot with water; boil for about 1/2 an hour. In another pot, add 2 or 3 cans snap beans or fresh beans. Add salt meat, onion, and oil. Add Tabasco Sauce. Cook until done.
Bake cornbread according to directions on box.	Crumble cornbread.	Toast hamburger buns in little pieces until a little brown. Combine the cornbread and toasted buns. Mix well.	Add broth. Be sure mixture is really moist. Add the mushroom and celery soups. Add water chestnuts, onions, celery. Mix all well. Add the well beaten eggs, and mix again. Place in a large pan and refrigerate overnight to be sure all ingredients are saturated.	It will be very moist.	Cook in preheated oven at 375° for 1 hour. Slice and serve with a big spoon.
In medium bowl mix, pudding mix with 2 cups of cold milk. Let stand. Add sour cream and cool whip, mixing well. Place in layers into another bowl a layers of bananas, layer of vanilla wafers, and a layer of pudding. Continue this process until bananas, wafers, and pudding is all used up. Ending with pudding on top.
Soak cucumbers, tomatoes, cabbage, peppers and onions in 1/2 cup salt and two quarts of water overnight. Drain well. Cook carrots, beans and celery until tender. Drain well. Mix with remaining vegetables, mustard seed, celery seed, turmeric, sugar and vinegar; boil for 10 minutes. Pack in sterile jars and seal.
Cook shells according to box directions; drain (do not rinse). In same pot, put margarine and shells. Cut up tomatoes into bite-sized pieces and put them along with juice from cans into the pot. Salt and pepper to taste. Mix well. Bring to a boil and then cover and cook over medium heat for about 30 minutes, stirring frequently.
Cream chili sauce and cream cheese and add crabmeat, well drained. Add onion and mayonnaise; chill well and serve.
Cook lasagna noodles per package directions, flexible. Cool in cold water. Brown ground beef. Add green bell pepper, Ragu marinara sauce, sliced olives and Ricotta cheese. Mix well. The sauce should not be real thin. Begin layering with 4 noodles, 1/4 cup of sauce and 2 hard-boiled eggs, sliced. Add 1/3 each of the cheeses. Spread over layer. Second and third layer do the same way as the first layer. Fourth layer, just cover the noodles with sauce.
Crust: Melt margarine in pan. Take off heat and mix flour and nuts. Place in oblong pan and bake at 350° until golden brown. Cool completely.
Saute onion and broccoli in butter. Add remaining ingredients. Bake for 10 minutes at 350°.
Crumble and brown meat in skillet. Add to all other ingredients in 5-quart saucepan. Cook over medium flame for approximately 1 1/2 to 2 hours, until desired thickness is achieved. Serve with warm cornbread or tortilla chips.
Put first 4 ingredients in a heavy skillet and cook until peanuts pop like popcorn. Put in soda. Beat and pour up.
Cream butter or margarine, adding gradually the sugar. Blend in eggs (1 at a time) and vanilla. Sift together flour, baking powder and salt. Alternate milk and dry ingredients, beating at medium speed, until well blended and is smooth and creamy. (Will be very thick.) Pour into a Pammed tube pan and bake in 350° oven for 60 to 65 minutes. Turn cake out immediately onto cake plate and spread with stick of margarine or butter until outside is coated and soft. Sprinkle with granulated sugar with a touch of cinnamon.
Sift dry ingredients together; add milk and eggs. Pour thin layer of batter in a medium heated buttered skillet. Lightly brown on both sides. While warm, spread butter and sprinkle powdered sugar on pancake. Roll up the pancake and butter and sugar the top.
Drain and rinse twice daily until sprouts are as long as the grain kernel (about 2 days). Do not rinse the day you make the bread. Put sprouted wheat through a food grinder or Champion juicer. You may add ground or chopped dried fruits such as raisins, dates or apples. Spray loaf pan with a generous amount of Pam and sprinkle with cornmeal as bread makes a sticky syrup as it bakes and is hard to get off a baking pan. Dampen hands with water and put bread into pan. Put all equipment into water to soak immediately as otherwise it will be difficult to clean. Bread does not rise. Bake at 175° for 2 to 3 hours. Makes 1 loaf.
Mix together the oil and sugar. Add the eggs. Beat well. Add remaining dry ingredients, alternating with buttermilk as needed. Add vanilla, apples and pecans. Mix well and pour into greased and floured Bundt pan. Bake 1 1/2 hours at 300°. (Can use Pam spray.)
Saute onion and green pepper in very little oil until tender; add meat and brown slightly. Add remaining ingredients. Cook slowly until thick, about 1 to 1 1/2 hours.
Mix Jell-O, water and strawberries and refrigerate until thick. Add pretzels, margarine and sugar. Mix and put in ungreased 13-inch pan. Bake at 400° for 8 minutes. Cool. Mix cream cheese, 1 cup sugar and Cool Whip. Mix and spread over pretzel mix. Spoon Jell-O mixture over. Refrigerate 4 to 6 hours.
Blend cream cheese and pineapple together. Whip D-Zerta whipped topping according to directions. Add Sugar Twin and lemon juice. Fold in cream cheese and pineapple. Pour in graham cracker crust or regular pie shell. Let set for 3 to 4 hours in refrigerator before serving.
Do not grease pan. Put half of crumbs in bottom of pan. Pour two cans of any Thank You filling over first layer. Top with rest of crumbs. Bake at 350° for approximately 45 minutes.
Mix and bake in an 8-inch pie tin at 350° for 15 minutes. Serve hot with chips or crackers. May put chopped nuts on top.
Mix corn bread; bake at 425°. Stir-fry ground meat in a large Pammed skillet. When meat is done, add chopped eggplant, chopped onion, chopped jalapeno pepper, Creole seasoning and salt and pepper to taste. Simmer together until vegetables are done. Combine with cooked corn bread. Add enough water to moisten. Bake at 375° in a 9 x 13-inch Pyrex dish until brown.
In small mixing bowl blend all the above, set aside. Fill pie shell approximately 3/4 full, drop by spoonfuls bowl mixture. Take a butter knife and cut into the filling swirling cream mixture into pie filling. Bake as usual.
Bake at 350° until golden brown. Cut into strips and roll in powdered sugar (2 1/2 x 3/4-inch).
Mix all ingredients together with hands. Pat out into a loaf pan. Cover with Piquant Sauce and bake about 45 minutes in 350° oven.
Slice bacon strips into thirds. Wrap around 1 water chestnut and secure with a toothpick. Broil until bacon is crisp. Serve with cocktail sauce or teriyaki sauce, mixed with sugar to taste.
Cream butter and sugar. Add corn syrup and mix well. Beat in eggs. Mix in vanilla, salt and pecans. Bake at 345° for 30 to 40 minutes.
Slice pickles to 1/4-inch thick. Make brine of water and salt to float an egg. Let stand in brine for 7 days, stirring each day. Drain. Cover with water which contains alm the size of an egg. Boil 10 minutes. Drain. Cover with water which contains ginger. Boil 10 minutes. Drain. Simmer for 1/2 hour in vinegar, water, celery seed, white sugar, salt and green cake coloring to suit color. Mix whole cloves, bark cinnamon and mixed spices. Seal while hot.
Peel and slice eggplant and soak in cold salted water for 30 minutes. Drain and cook until tender, 10 to 15 minutes. Drain again. Add all ingredients, place in baking dish and top with additional grated cheese. Bake at 350° for 30 minutes.
Cream shortening. Add sugar and eggs. Beat until thick and light colored. Stir in alternately flour, cornmeal, baking powder and salt with the milk. Mix thoroughly and bake about 20 minutes at 400° in well-buttered muffin pans. Yields 14 to 16 muffins.
Mix rice, water, celery soup and mushroom soup. Put into greased 13 x 9 x 2 inch pan. Lay pork chops uncooked on top of all.
Beat the eggs. Add sugar and can milk. Stir well. Add vanilla flavoring, then add milk. Pour into ice cream churn.
Cream butter and 1/2 cup sugar. Add 1 cup flour and mix to crumbly mass. Pat evenly into 8-inch square pan. Bake at 300° for 20 minutes.
Cook and mash potatoes. Add sour cream and cream cheese. Place in greased 9 x 13-inch baking dish. Smooth top of potatoes. May cover with bread crumbs and a little melted butter. Cover with foil. Bake in 375° oven for 35 minutes. This dish may be frozen or refrigerated for later use, but must be cooked longer.
Heat oven to 375°. Butter 9 x 13-inch pan. Place apple slices in pan. Mix remaining ingredients together thoroughly. Sprinkle over apples. Bake 30 minutes or until apples are tender and topping is a golden brown. Serve warm with ice cream or whipped topping.
Cream butter and sugar. Stir in vanilla and almond flavorings. Add flour slowly; now add chopped pecans. Shape small portions of dough into rolls about 2-inches long and 1/2-inch in diameter. Press a pecan half on top of each roll. Bake on buttered cookie sheet at 350° for 10 to 15 minutes. While hot, sprinkle lightly with confectioners sugar.
In large glass bowl, melt butter 1-1/2 to 2 minutes. Combine oats, frosting mix, flour and baking powder with butter. Mix until crumbly. Press 2/3 mixture into glass cake pan. Combine condensed milk, peel and juice. Pour over crust, sprinkle with remaining crumbs. Cook on SIMMER for 7 minutes and HIGH for 3-4 minutes. Cool and serve. Better after refrigeration.
Boil shrimp until pink. Clean them and remove tails. Saute in skillet with Italian dressing. Add salt and pepper and squeeze fresh lemon juice onto the shrimp. Serve over your favorite pasta noodles or saute fresh zucchini and yellow squash slices with the shrimp.
Boil breasts until done (approximately 40 minutes). Remove skin and bones. Cut into large chunks. Lay chicken in a 9 1/2 x 13-inch greased pan. Mix soup, mayonnaise and lemon juice together. Lay broccoli over chicken. Top with soup mixture. Sprinkle with grated cheese and top with crumbs. Salt and pepper to taste. Bake at 350° for 45 minutes. Serves 8.
In Dutch oven, brown hamburger and onions. Add salt and pepper to taste. Add remaining ingredients except chow mein noodles. Bake in a preheated 325° oven for 1 hour. Remove from oven and sprinkle with chow mein noodles. Return to oven for 1/2 hour longer.
Combine all of the ingredients in a large salad bowl. Cover and refrigerate for 2 to 3 hours. Yields 8 to 10 servings.
Preheat oven to 350°. Toss bread stuffing with butter. In a 2-quart casserole, combine tomatoes, sugar, salt, pepper and basil. Sprinkle with bread stuffing cubes. Bake, uncovered, for 20 to 30 minutes or until heated through. Serves 6.
Mix all ingredients. Spread in a greased 9 x 13 x 2-inch pan. Bake at 325° about 25 minutes. Cut into 48 pieces.
Pour 3 cups milk into bowl. Add pudding mix and beat until mixture begins to stiffen (about 2 minutes). In separate 2-inch deep dish, place a layer of vanilla wafers on bottom and sides of dish. Chip 1 1/2 bananas over wafers. Then cover with 1/2 of vanilla pudding. Cover with vanilla wafers. Repeat with bananas and pudding. Finally, cover with a layer of vanilla wafers. Refrigerate for several hours.
Melt on low heat oleo and brown sugar. Remove from heat; put in mixing bowl and beat in (in this order) sugar, eggs (one at a time), flour, vanilla and pecans. Pour into greased and floured 9 x 13-inch pan. Bake in 300° oven 40 to 50 minutes or until it tests done. Cut into bars while warm and roll in powdered sugar. Keeps well in airtight container.
Add all ingredients together in a 9 x 12-inch baking dish. Cover and cook slow (300°) for 2 to 3 hours, adding water if needed.