HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix soup, vegetables and sour cream. Sprinkle cheese on top. Mix melted butter with crackers. Spread on the casserole. Bake 30 to 40 minutes at 350°.
Boil chicken breasts. Fix stuffing as directed on the box. Put in bottom of baking dish. Break chicken up and cover stuffing. Heat soup with 1/2 cup water. Pour over chicken. Bake 45 minutes at 375° or 350°. Crush crackers; melt butter and mix with crackers. Cover casserole the last 15 minutes of baking time.
Place small cucumbers, a "bunch" of dill, 1 clove garlic and 1 teaspoon alum in each quart jar. Cook water, vinegar and salt together until it boils. Pour hot vinegar solution over and seal immediately.
Peel pears and quarter. Place in a large pan; cover completely with sugar. Cover with chocolate and let set overnight. Do not refrigerate. Next day cook over medium heat until preserved, then cook slowly until dark brown. Place in jars and seal.
Mix all except vanilla. Cook on low heat until syrup forms soft ball in cold water. Remove from heat. Add vanilla and stir. Spoon out onto wax or foil paper; let cool.
Cream together potatoes, sugar, salt, eggs, butter, milk and vanilla. Turn into lightly greased casserole dish. Mix together brown sugar, melted butter, flour and pecans. Spread over potato mixture. Bake at 350° for 30 minutes.
Cook spinach according to package directions. Heat soup and cream cheese to soften. Mix with spinach; add onion rings. Pour into casserole dish. Melt butter; add enough cracker crumbs to absorb butter. Spread buttered crumbs on top and bake at 350° for 20 minutes.
Dissolve jello in 1 cup boiling water. Then dissolve red hot candies in 1/2 cup boiling water and add to jello mixture. Add remaining ingredients; stir well. Refrigerate until set.
Slice carrots and cook 4 to 5 minutes. Drain and add rest of	ingredients. Refrigerate several hours or overnight. Keeps several days.
Preheat oven to 350°. Roll pie crust to 10-inch round. Line 9-inch pie plate with pastry. Make 1/2-inch long cuts in pastry edge at 1/2-inch intervals. Turn back alternate pieces of pastry. Bake 9 minutes until browned. Cool.
Mix all ingredients and pour over hot carrots. Cool. Refrigerate and stir occasionally. Will keep well 2 to 3 weeks in refrigerator.
Melt cheese in a long dish or casserole bowl. Spread broccoli on top. Add cream of mushroom soup and rice. Mix together. Bake at 350° for about 45 minutes. Stir after about 30 minutes and so on as needed.
Saute onion; add garlic, chicken and continue to cook until done. Add seasoning, chiles, broth, beans, cheese and sour cream. Cook until cheese is melted, about 15 minutes. Top each serving with cheese.
Combine flour, cocoa, baking powder, salt, soda and cinnamon. Set aside. With rotary beater, beat butter and sugar together until smoothly blended. Add eggs one at a time, beating well after each one. With a spoon, stir in vanilla, orange peel and zucchini. Alternately stir the dry ingredients and milk into zucchini mixture, including nuts with the last addition. Pour into greased and floured 10-inch tube pan. Bake in 350° oven for about an hour or until toothpick comes out clean. Cool in pan 15 minutes. Drizzle glaze over cake.
Gradually add milk to mayonnaise. Cook over low heat until warm. Remove from heat; stir in eggs. Toss with pasta until well coated. Add bacon, cheese and parsley; toss lightly. Serve with additional cheese, if desired. Serves 6.
Crumble the cooked bacon and mix it into the cheese and butter. Take a sheet of foil and line a cookie sheet (line anything, it's worth it). Place the rounds evenly on the foil and broil about 4 inches from heat source. The cheese melts, bubbles and becomes a little brown on top. Mmmmmmmm delicious! It will make about 50 pieces.
Chop peppers and onions. Add vinegar, sugar and salt and boil for 15 minutes. Pour into sterile jars and seal.
Beat shortening and sugar, add sour cream or milk and butter and cream well. Add beaten eggs, then mashed bananas. Have ready the dry sifted ingredients and vanilla. Mix and pour into a waxed-paper lined 9 x 13-inch pan. Bake at 350° for 35 minutes or until done. Serve hot with butter or ice with your favorite frosting.
Make Jiffy cake and pour into 9 x 12-inch cake pan and bake as instructed. Mix package of pudding as box instructs; fold in cream cheese and whip until thoroughly mixed. Fold in drained crushed pineapple and spread on top of cooled cake. Mix Dream Whip and spread on top of pudding mixture. Sprinkle whipped topping with crushed nuts. Will keep in refrigerator a couple of days.
Use a coarse grader or grinder for vegetables. Combine all vegetables in large pan. Sprinkle with salt; cover with cold water. Let stand 4 hours. Drain thoroughly in colander. Press out all excess liquid. Combine sugar, vinegar and seed. Bring to a boil and stir until sugar is dissolved. Stir in drained vegetables and let simmer 10 minutes. Pack in hot jars. Yield: 6 pints.
In a saucepan, place beets and their liquid. Heat through. In a separate saucepan, melt butter. Stir in flour, brown sugar and orange juice. Cook until thickened. Drain beets. Stir into sauce and serve.
An easy one-dish meal with no precooking. Layer in 2-quart baking dish in this order: rice, corn, sprinkle with salt and pepper, 1 can tomato sauce, 1/2 can water, onion and green pepper, ground beef, salt and pepper, second can tomato sauce and 1/4 can water. Lay bacon strips on top.
Mix flour, butter, nuts and salt; form balls. Bake 20 to 25 minutes at 325°. Cool and roll in powdered sugar.
Sift together flour, sugar, baking powder, soda, salt and spices. Add shortening and applesauce. Mix together for 2 minutes. Add eggs; beat 2 more minutes. Stir in raisins and chopped nuts. Bake at 350° for 1 to 1 1/2 hours. Top with English or black walnuts and maraschino cherries. (Maraschino cherries may be added to batter.)
Preheat oven to 350°. In 3-quart oblong baking dish, combine uncooked rice, cream soup and onion soup mix, blended with water. Arrange chicken on soup mixture. Cover. Bake 1 to 1 1/2 hours or until chicken is tender and rice is done.
Melt butter in large pan. Stir in flour, salt, pepper, sugar and onion. Add sour cream and stir until smooth. Cook until bubbly. Fold in green beans. Pour in greased 9 x 13-inch pan. Spread Velveeta cheese on top. Top with cornflakes mixed with 2 tablespoons butter. Bake 30 minutes at 375°.
Spoon flour into dry measuring cup. Level off and pour measured flour into mixing bowl. Stir in brown sugar. Cut in butter with pastry blender. Add rolled oats and mix well. Spread half of crumb mixture in greased 8-inch square pan. Pour in cherry pie filling. Sprinkle remaining crumb mixture on top. Bake at 350° for 40 to 45 minutes. Serve warm with ice cream.
Boil chicken and debone. Roll chicken in crescent rolls. In a bowl, mix the cheese, milk and cream of chicken soup. Pour half of this mixture into a baking dish. Put crescent rolls in dish and cover with remaining mixture. Bake at 350 degrees for 25-30 minutes.
Combine cream cheese and dressing mix in a bowl; mix well. Spread evenly in a 9 x 13-inch dish. Layer with lettuce, bell pepper, tomatoes and olives. Pour salsa over top. Sprinkle with cheese. Garnish with fat-free sour cream. Serve with tortilla chips.
Put beef, onion and celery in pan and brown. Combine remaining ingredients, then add to meat. Cook on low heat for approximately 1 hour.
Mix corn, sour cream, butter, eggs and sugar. Stir in muffin mix and pour into well-greased casserole. Bake at 350° until knife inserted into middle comes out clean, about 1 hour and 15 minutes. Lower to 325° for glass dishes.
Place beef roast, water and bay leaves in a large kettle or Dutch oven. Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours. Remove meat from broth; cool. Add onions, carrots and celery to broth. Cook for 20 minutes or until vegetables are tender. Cut meat into bite-size pieces; add to broth. Add tomatoes, tomato sauce, parsley, seasonings, beans, peas and kidney beans. Cook until vegetables are done, about 10 minutes. Add macaroni and heat through. Remove bay leaves. Ladle into soup bowls; sprinkle with Parmesan cheese. Yield: about 40 servings (10 quarts).
Place hot water in blender and run blender until dissolved. Add orange, celery and sugar and turn blender on for one minute. Chill until slightly thickened. Add water or orange juice, cranberries and walnuts. Turn on blender for 4 seconds. Pour into quart mold and chill until firm.
Mix flour, salt and baking soda. Set aside. Mix fat and peanut butter. Add both kinds of sugar. Mix well. Add eggs and beat well. Stir flour into peanut butter mixture. Drop dough from a teaspoon on baking pan. Flatten with a fork. Bake at 375° (moderate oven). Bake 10 to 15 minutes until lightly brown. Yields 4 to 5 dozen cookies.
Add beaten egg to vegetables. Mix in flour to coat vegetables. Place vegetables and flour in strainer and shake out extra flour. Flour should only coat vegetables. Fry on medium heat until the vegetables are tender. Add salt and pepper to taste.
Cook and debone chicken. Add rice, mushroom soup, celery, onion soup mix, chicken soup and water. Bake 45 minutes at 350°, uncovered.
Preparing The Ingredients: Peel all the shells off of the shrimp and wash them with salt to dissolve its slime. Wash with cold water after and set them to dry.
Combine 1 C. flour, oats, brown sugar, baking soda and salt. Stir in butter; mix well. Press into greased 9 x 13-inch pan.
Heat sugar and water until dissolved; cool. Combine juices, ginger ale, sparkling water and fruits. Pour into punch bowl and add crushed ice. Drop in sherbet by spoonfuls. Makes 20 to 30 servings.
Mix peanut butter and powdered sugar until mixture is mealy and set aside. Mix egg yolks and set aside. In a saucepan, combine flour, sugar and salt, then gradually add milk. Cook over low heat, stirring frequently until thickened. Pour half of the hot filling slowly over the beaten egg yolks. Return all to pan and cook for 2 or 3 minutes over low heat, stirring constantly. Cool and add butter and vanilla. Sprinkle half of peanut butter mixture on crust evenly. Pour custard on top and sprinkle remaining half of peanut butter mixture on the custard. Top with meringue.
Spray bundt pan with nonstick cooking spray. Place pecans in the pan; then add the roll dough. Sprinkle pudding mix and cinnamon over the rolls. Mix melted butter and brown sugar; pour over rolls. Cover and allow to rise overnight. Bake at 350° for 25 to 30 minutes. Cool for 10 minutes, then invert onto a plate. Yield: 8 to 10 servings.
Peel and grate cucumber; drain. Add to cream cheese and blend well. Add mayonnaise, sweet and sour dressing and salt. Add green food coloring for desired shade. Spread on bread slices and cut. Yields 8 to 10 dozen (party size).
Preheat oven to 350°. Mix all ingredients in a 9 x 13 x 2-inch pan. Bake 1 hour.
Beat eggs until light and fluffy. Add sugar, oil, zucchini and vanilla. Mix dry ingredients in separate bowl. Add to egg mixture. Stir until well blended. Add nuts. Pour into 2 greased loaf pans. Bake at 350° for 1 hour or until done. Remove from pan to cool. Can be made ahead and frozen.
Combine ingredients, using only 1/2 package of bread crumbs. Top with remaining crumbs and bake at 350° for 1 hour.
Cream butter and sugar. Beat in eggs. Stir soda into pulp. Add to cream mixture. Add vanilla; sift flour and add. Mix. Bake in well-greased baking pan at 375° for 12 minutes. Makes 6 dozen.
Saute onion in butter. Blend in flour. Gradually add milk and cheese. Add salt and pepper to taste. Add pimiento, sugar and marjoram. Stir in corn and eggs. Pour into shallow buttered casserole. Sprinkle bread crumbs over top and dot with additional butter. Bake at 350° for 35 minutes. Makes 4 servings.
Combine Crisco, sugar, bananas and eggs; beat well. Add remaining ingredients. Cook 1 hour at 350° in loaf pan. Will make 2 loaves.
Cream sugar, butter and oil. Add eggs, vanilla and buttermilk. Mix well. Sift together flour, allspice, cinnamon, salt, soda and cocoa, mixing with creamed mixture. Stir in zucchini. Pour into pan and sprinkle with 1/2 to 1 cup of chocolate chips. Bake at 325° for 45 minutes.
Saute' onion in butter until tender. Puree tomatoes in blender, about 2 minutes. Add tomatoes, salt, pepper and sugar to the onions and butter and heat. When this begins to bubble, slowly add cheese, stirring constantly until all the cheese is blended into the mixture. Slowly add the egg, stirring constantly and cook an additional minute.
Mix ingredients with spoon; shape with spoon and hand, placing on greased cookie sheet. Bake for 7 to 8 minutes in a 350° oven.	Roll in confectioners sugar when cool.
In butter, stir-fry onion, green pepper, mushrooms, garlic powder and oregano. Add kielbasa (bite-sized). Heat through; stir in Parmesan cheese. Serve over buttered pasta with additional Parmesan cheese.
Mix all ingredients together. Pour into greased and floured cake pans. Bake at 350° for 45 to 50 minutes. Frost with Coca-Cola Icing. Makes 8 to 10 servings.
Mix flour, salt, soda, brown sugar and oatmeal. Cut in shortening until crumbly. Spread half of the mixture in a 9 x 13-inch pan. Arrange the apples over the crumbs. Dot with the butter and sprinkle with the white sugar. Cover the apples with the remaining crumbs. Bake at 350° for 40 minutes.
Slice butter in thin slices in bowl. Add brown sugar and cream well. Add eggs, one at a time, and beat. Add flour, salt and baking powder; beat. Add flavoring and beat. Stir in by hand the nuts and chocolate chips. Grease large pan or 2 square cake pans. Bake at 350° for 25 to 30 minutes. Cool in pan for 5 to 10 minutes. Cut into bars. Remove to wire rack or a storage container.
Bring water to boil with salt, sugar, pepper and onion. Combine cornmeal and 1/3 of water. Slowly add remainder of water; beat vigorously. Cool. Form patties 1/2-inch thick. Fry in 350° in deep oil until brown about 1 minute on each side.
Drain pineapple and add sugar. Let set overnight. Drain pineapple the next morning if there is any liquid. Add remaining ingredients.
Peel and dice potatoes. Add chicken broth and boil on high 10-15 minutes. Bring to low heat. Pour in soups, milk and sour cream. Mix. Add onions. Add bacon. Simmer on low for one hour. Sprinkle cheese on top before serving.
Dissolve Jell-O in hot water. Let cool. Add thawed strawberries, pecans, bananas and pineapple. Pour into glass dish 1/2 of mixture. Chill until partially set. Spread sour cream on top and cover with remainder of Jell-O mixture. Chill until firm.
Cream butter; gradually add sugar. Beat until light and fluffy. Add eggs one at a time. Beat well after each addition. Blend in vanilla and rum extract. Sift flour with salt. Add alternately with sour cream. Reserve 2 tablespoons sour cream. Blend soda with reserved sour cream. Add to batter.
Mix ingredients. Dip each piece of bread in batter until coated. Fry in skillet in 1 tablespoon hot shortening on both sides until golden brown. Serve with syrup or honey.
Combine bread stuffing with mushrooms and juice, butter and cheese. Spread over flank steak. Roll up like a jelly roll. Fasten with skewers or string. Pour oil in slow cooker. Roll steak in oil, coating all sides. Prepare gravy. Pour gravy, wine and onions over meat. Cover and cook on low 8 to 10 hours. Remove meat from pot and slice. Add jelly to sauce and stir until dissolved.
Core apples to within 1/2-inch of bottom. In a cup, mix walnuts and raisins. Fill the cored apples with the mixture and place in a baking dish. In a small saucepan, combine the water, honey and cinnamon. Place over medium heat and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in lemon juice. Remove cinnamon and pour over apples. Bake, uncovered, at 350° until apples are tender, about 45 minutes, basting occasionally. Serves 6.
Mix all together and fill foil lined cup cake papers and place in freezer. Keep frozen until ready to serve.
Beat all together. Bake in unbaked pie shell 45 minute at 375°.
Cook macaroni as directed on package. Rinse in cold water and drain; toss with oil. Mix pesto, olives, vinegar and tomatoes in large bowl. Arrange 2 cups macaroni and 2 cups spinach on olive mixture; repeat. Cover and refrigerate at least 2 hours. Toss and sprinkle with cheese. Makes 6 servings (about 1/4 cup each), 500 calories per serving.
Melt butter in saucepan. Add flour and blend; slowly add milk. Stir until thickened; add cheese and garlic, then salt and pepper to taste. Stir until cheese melts. Serve with pasta, just toss together.
Cut boned chicken into medium size pieces. Mix mayonnaise and sour cream (approximately 1/2 cup) with chicken until well coated. Add other ingredients and season to taste. Chill and serve cold.
Bake in 2-quart casserole at 350° for 30 minutes.
Heat peanut butter, oleo, brown sugar and vanilla in microwave. Don't boil. Stir in powdered sugar. Put in jelly roll pan. Cover with wax paper and roll out with rolling pin.
Mix dry Jello with cottage cheese. Add pineapple, oranges, nuts, and raisins. Fold in Cool Whip. Chill at least 1 hour. Makes a good dessert.
In top of double boiler melt chips with milk and butter. In a large bowl combine nuts and marshmallows. Fold in chocolate mixture. Spread in a 9 x 13-inch pan. Chill 2 hours and cut into small squares.
Spread beans in bottom of 9 x 12-inch dish. Dice chili peppers and spread over refried beans.
Layer bacon in bottom of sandwich bag. Fold top of bag over 3 or 4 times. Punch a hole through folds with a sharp stick. Brace stick to hold bag over coals until bacon starts to cook, coating sides and bottom of bag with grease. Remove bag, open and pour eggs directly onto bacon. Close bag, place back on stick and lean back over coals until eggs are cooked. When finished, tear off top half of bag and eat directly from bag. Tastes better than it looks!
Core each apple, making a large cavity. Arrange apples in baking pan. Fill cavities with raisins. Combine lemon juice and apple juice and pour over apples. Drizzle small amount of margarine into each cavity. Sprinkle with cinnamon. Bake at 350° for 60 minutes.
Cut sausages into bite size chunks. Cut pepper into small pieces. Mix all ingredients together in saucepan. Add 2 teaspoons juice from jar of hot peppers or to taste. Heat and serve. Add water while heating for desired juice level. Serves 4 or one very hungry husband.
Beat milk and pudding until thick and smooth. Add Cool Whip and ice cream. Put on a graham cracker crust. Refrigerate.
Mix cake according to package directions. Set aside half of the batter. Pour remaining batter into a greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 18 minutes.
Mix first 5 ingredients together and make patties. Beat egg in bowl. Dip patties in egg, then in bread crumbs. Refrigerate for 30 minutes, then fry in oil.
Combine all ingredients. Stir until sugar is dissolved. Serve on jellied fruit salad.
Mix Wesson oil, sugar and eggs together. Sift flour, cocoa and spices together. Add flour mixture and buttermilk to oil mixture. Add jam and nuts. Using 3 (9-inch) pans, bake for 30 minutes at 350°.
Strain juice of tomatoes to remove the seeds. Mix 1 part tomato juice with 1 part sugar. Cook until desired consistency.
Mix butter and cooled chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla; beat until frosting is smooth and of spreading consistency.
Melt margarine and mix first 4 ingredients. Press into 9 x 13-inch pan. Bake at 350° for 20 minutes.
Combine syrup, butter or margarine and pineapple juice in saucepan. Place over medium heat; simmer 5 minutes. Place potatoes in greased 13 x 9 x 2-inch baking dish. Sprinkle with pineapple tidbits and pecans. Add syrup mixture. Bake at 375° for 40 minutes. Baste every 10 minutes. Serve hot. Makes 6 to 8 servings.
Mix crackers (mashed fine), raisins, cherries and chopped pecans. Melt oleo and marshmallows and pour over dry ingredients. Mix with your hands and make into 3 long rolls. Wrap in foil and freeze. When ready to serve, you can slice them like cookies.
Mix all ingredients together; pour in 8 x 8-inch greased pan. Bake at 350° for 20 minutes or until done. Test by putting toothpick in center; if it doesn't stick to toothpick, it is done.
Mix first 4 ingredients well and cook until clear and turns thick. Remove from heat and add jello. Cool and add strawberries. Pour into baked pie shell. Top with whipped cream.
Saute onion in margarine until clear; do not brown. Mix all ingredients. Place in casserole dish and bake at 350° for 20 minutes.
Blend all ingredients in large bowl. Beat on medium speed for 2 minutes. Bake in a tube pan at 350° for 45 to 55 minutes.
Mix cream cheese and milk. Add confectioners sugar while mixing. Continue adding sugar until the icing is thick enough to spread.
Prepare macaroni and drain. Brown ground beef and drain. Combine all ingredients, except fried onions. Pour half of mixture into 2-quart casserole, then add half of onion rings on top. Pour remaining mixture over onions and bake at 350° for 30 minutes. Top with remaining onions and bake, uncovered, for 5 minutes more.
Prepare jello as directed on package. Let the jello and liquid set in refrigerator until it is like egg whites. Then whip until like whipped cream. Beat in cream cheese and mayonnaise. Stir in pineapple or cherries. Add marshmallows. Put in greased jello mold and set.
Peas must be soaked overnight. In a soup pot, put in peas and 6 cups of water. Add bay leaves and salt and pepper to taste. Add in ham hock. Simmer for an hour and a half. Scoop out ham hock (discard). Put peas (a few cups at a time) in a blender to puree. Return soup to the pot and add carrots and potatoes (and hot dogs if you did not use a ham hock). Add water, if soup is too thick.
Combine pineapple, Jell-O and sugar in saucepan and let boil 2 minutes; let cool. Add cottage cheese and Cool Whip. Put in refrigerator to cool and serve.
Combine ingredients and place in buttered 9 x 13-inch Pyrex dish. Bake at 350° for 1/2 hour. Top with toasted sliced almonds. Keep 7 cans and almonds on pantry shelf. Great for emergency situations.
Heat oven to 450°. Stir Bisquick, milk, and cheese together until soft dough forms. Drop by spoonfuls onto un-greased cookie sheet. Bake 8 - 10 minutes, until golden brown. Mix together butter and garlic. Brush over hot biscuits.
Beat whites separately and then mix all together. Bake bottom and filling at the same time. Makes 2 large and 1 small pie. Bake at about 400° until brown, 20 to 25 minutes.
Cook ingredients until thick. Place sliced strawberries in a baked pie shell and pour cooled mixture over berries.
Brown meat and onions in shortening until browned and onions are soft. Add water and heat to boiling. Reduce heat and simmer for 50 minutes.
Gather the leaves when plants are in bloom, leaving stems intact. Tie stems in bundles and hang leaves in dry ventilated area. Leaves must be thoroughly dry. Then crumble (like green tea). Store in sealed container in a dry, dark place.
Mix all ingredients together, except Cool Whip. Pour into pie shells and top with Cool Whip.
Combine vegetables; set aside. Combine others and bring to boil. Pour over vegetables. Pack in jars and cover. Let stand for 3 days in refrigerator.
Place rice in bottom of casserole dish and add corn. Sprinkle with salt and pepper. Pour 1 can tomato sauce over corn and add 1/2 cup water. Add onion and green pepper; season with salt and pepper. Crumble ground beef over top; pour remaining tomato sauce and 1/4 cup water over top. Cover. Bake in preheated 350° oven for 45 minutes. Uncover. Bake for 15 minutes longer. Yields 6 servings. Serve with salad and French bread.
Prepare brownies as directed; let cool. Take half of brownies and crumble in the bottom of a large bowl. Add half of the prepared pudding. Add half of the Cool Whip and 3 Heath bars, then repeat.
Drain sauerkraut (most of the juice). Put on bottom of pan. Slice sausage and cover all the sauerkraut with sausage. Don't cook sausage. Boil potatoes; drain most of the water out (leave a little water). Mash potatoes and put chopped onions in potatoes. Mix well and put over your sausage. Then put butter or oleo on and bake at 350°. Cook until golden brown.