HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop celery and purple onion fine. Cook bacon and chop up bite size. Mix first 11 ingredients in large mixing bowl; let set, covered, as you cook the other ingredients. Boil medium size red potatoes with skin on until done, then slice into 4 to 6 pieces. Then fold both mixtures together; mix well. Put in serving dish. Top with shredded Cheddar Swiss cheese; cover. Put in refrigerator for 6 to 8 hours, then serve.
Combine first 5 dry ingredients in large bowl. Mix eggs and oil together and stir into dry ingredients; do not beat. Stir in remaining ingredients until well-mixed.
Cream shortening and sugar; add beaten eggs, milk and molasses. Add flour and other ingredients. Divide chilled dough into 8 parts.
Mix rice, onion mix, cream of chicken soup and 2 1/2 cups water; mix well. In 9 x 13-inch baking dish place chicken, skin side up, on top of rice mixture. Drizzle with melted butter. Bake at 350° for 1 1/2 hours or until tender.
Make cake according to instructions on box in a 9 x 13-inch pan. Cool. Mix softened cream cheese and pudding. Add milk gradually and mix until thick. Pour pudding mixture on top of cake. Drain pineapple well and put fruit on top of pudding.
Dissolve yeast in warm water. Mix the other ingredients and add the yeast. Let rise until double in size and make out what rolls you want. Put the rest in the refrigerator. Use as needed. Cook at 425° until golden brown.
Two hours ahead, mix butter with scallions, herbs, lemon juice, Tabasco, Worcestershire and pepper. Refrigerate.
Cream together shortening and sugar; add beaten eggs and blend thoroughly. Add baking powder and salt to flour and sift. Add alternately with milk to creamed mixture. Add nuts and milk only enough to blend. Drop by teaspoons onto greased baking sheet. Bake at 400° for about 10 minutes.
Cook spaghetti. Mix all ingredients and place in a large casserole, retaining enough cheese to cover top. Bake at 350° for 45 minutes.
Flour and brown chicken in a little oil. Put rice, salt and pepper in greased casserole dish. Top with grated onion. Dump in mushrooms (juice and all). Put browned chicken on top. Pour on bouillon. Dot with butter. Cover and bake at 350° for one hour.
Prepare dinner as directed on box. Brown meat, celery, peppers and onions and cook until tender. Stir in corn, tomato paste, water, salt and pepper. Add dinner and mix. Pour into 2-quart casserole. Bake at 350° for 15 to 20 minutes.
Grease and lightly flour Bundt cake pan. Put frozen rolls in pan. In saucepan, simmer butter, pudding and brown sugar. Drizzle over rolls. Cover pan with towel and put in cold oven overnight. Bake next morning at 350° for 35 to 40 minutes starting in cold oven. Invert pan onto plate immediately upon removing from oven.
Combine first 6 ingredients in large shallow dish; stir with ladle. Add vegetables and chicken; toss to coat. Let marinate in refrigerator for several hours. Toss occasionally. Thread vegetables on 12 (6-inch) skewers alternating vegetables and chicken, weaving chicken strips in an accordion fashion. Broil about 6 inches from heat, about 3 minutes on each side. Baste chicken and vegetables thoroughly with marinade while broiling. Makes 6 servings (2 skewers each).
Sift together on waxed paper and set aside flour, baking powder, baking soda, cinnamon and salt. In separate large bowl, put sugar, eggs, pumpkin and oil. Beat on high for about 2 minutes and gradually add ingredients that are set aside on waxed paper. After all the ingredients are blended well, use a big spoon and stir in chocolate chips and chopped walnuts. Grease and flour Bundt pan (even Teflon) and bake for 1 hour and 15 minutes at 350°. Cool for 10 minutes and then remove from pan.
Chop vegetables (cabbage, kale and onions); mix with other ingredients. Cut slits in ham. Stuff ingredients in slits and if any are left over, put on top of ham. Wrap ham in heavy-duty aluminum foil. Put in a roasting pan; add 2 small saucepans of water. Cook in oven at 350° for 4 1/2 to 5 hours.
Preheat oven to 400°. Mix sugar, flour, baking soda, cinnamon and Raisin Bran. Add the eggs, Crisco and buttermilk and mix well. Bake in muffin pans 15 to 20 minutes. Dough will keep 6 weeks in the refrigerator.
Mix cake mix and peaches with juice in casserole dish. Place cut up stick of butter on top and bake for 20 to 30 minutes in preheated 400° oven.
Place a layer of English peas in the bottom of the dish. Slice the eggs and put a layer of eggs, then put on the pimentos and cheese and pour the mushroom soup over the ingredients. Top with cracker crumbs and cheese. Bake for 30 minutes or until top is brown.
Trim crust (or not) from bread and lightly butter. Cook sausage until lightly brown (drain). Place 6 slices of bread in a 9 x 13-inch pan, buttered side up. Spread 1/2 of sausage and cheese over bread. Place 6 more slices of bread on top followed by rest of sausage and cheese.
Mix ingredients. Pour into crank or electric freezer. Fill to line. Let stand at least 1 hour.
Add 2 Tbsp. sugar to 1/2 cup warm water. Let stand 10 minutes. Mix in 1 1/2 cups sugar, 4 cups warm water, oil, yeast, salt and gradually add flour. Mix up at 6 p.m., work down at 9 p.m. Pan out at 10:30. Let stand overnight at room temperature. Bake in the morning at 350° for 15-20 minutes.
In large mixing bowl, combine pecans, walnuts, cherries, pineapple and raisins. Toss with the 1 cup flour; set aside. Cream together butter or margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon extract. Sift together the 2 cups flour and the baking powder. Add in thirds to the creamed mixture; mix well. Add batter to fruit, mixing well to coat all fruits and nuts. Transfer batter to a well-greased 10-inch tube pan, covering tightly with foil. Place a pan of hot water on bottom oven rack. Bake cake on shelf above water in slow oven (300°) for 2 1/2 hours. Remove foil; bake 3 to 5 minutes or until top is slightly dry. Remove cake from pan when cooled thoroughly. Store in tightly covered container.
Mix cake according to package directions. Divide batter in half. To first half, add 1 stick melted butter and 1/2 can Eagle Brand milk. Bake in 13 x 9 inch pan at 350° for 20 minutes. Melt the other stick of butter, add caramels and remaining Eagle Brand. When all melted and mixed well, stir in pecans. Pour mixture over baked cake, add remaining half of cake batter. Return to oven and bake 20 - 30 minutes. Add chocolate frosting if desired.
In a large bowl, combine sugar, salt and butter with hot mashed potatoes. Set aside to cool. Add eggs. Soften yeast in 1/4 cup warm milk. Add the remaining milk to the potato mixture. Stir until blended. Add flour, a little at a time, beating well after each addition. Turn dough onto a lightly floured surface. Knead until dough is soft, smooth and elastic. Gently place ball of dough into a large, well-greased bowl. Turn dough, greased side up, and set in a warm place until doubled in bulk, about 45 minutes.
Mix all ingredients. Pour into individual molds such as small custard dishes or very small souffle cups. Set molds in a pan of hot water and bake, uncovered, at 350° for 40 minutes or until the blade of a table knife inserted in the center comes out clean. Serve warm or chilled.
Combine all ingredients and bake about 45 minutes at 350° in a 9 x 13-inch baking dish.
Brown onion, green pepper and meat in a little fat. Add beans, tomatoes, corn, chili powder, salt, bay leaf and a dash of paprika and cayenne. Add water until desired consistency. Cover and simmer about 1 hour, adding water as needed. Serves 15 to 20.
Cook rotini as directed on package. Drain and rinse. Set aside to cool. Mix after cool the rotini, eggs, celery, onion, pepper and enough Miracle Whip to moisten to your preference. Add salt and pepper if you choose. After your mixing is finished, add grated cheese and if desired, bacon bits. Place in a covered container and let chill. This is light and lasts several days.
Mix 2 cups of the coconut into the melted chocolate, stirring until coconut is completely coated. Press evenly over bottom of an 8-inch square pan. Spoon ice cream over coconut; press firmly into pan. Top with strawberry preserves. Press remaining coconut over preserves. Cover. Freeze several hours or overnight. Makes 9 servings.
Bring to boil whole chicken breast in salted water and then simmer for	one hour. Butter casserole dish and line with cooked broccoli. Add boned and skinned chicken breasts, cut up into small pieces. To make sauce, mix cream of chicken soup, lemon juice, mayonnaise, curry powder. Pour sauce over chicken and broccoli. Sprinkle 1 cup shredded cheese (Longhorn or any kind of yellow cheese) over the top and add buttered bread crumbs (1/2 cup to 1 tablespoon melted butter). Bake in 350° oven until browned on top.
Cream margarine, then gradually add both sugars and beat well. Add vanilla and egg yolk. Beat until soft and fluffy. Stir in flour and rolled oats and blend well.
Sift flour, 1 cup sugar, baking powder and salt. Blend in oleo. Add water; stir with fork. Spread in greased 13 x 9-inch pan. Arrange apples on batter. Combine 1/2 cup sugar and cinnamon. Sprinkle over apples. Drizzle with melted butter. Bake at 350° for 35 minutes.
Pour all ingredients in blender; mix until you get everything in liquid form. Serve with ice chips.
Combine all ingredients except ginger ale. Chill. Add ginger ale and ice just before serving.
Mix together. Drop by heaping tablespoons onto oiled frying pan. Brown on both sides. Make about 20 to 25 pancakes. May add onion and browned hamburger to the mixture.
In skillet, boil 1/4 cup broth with garlic, ginger and pepper flakes until almost all liquid evaporates. Add vegetables and 3/4 cup chicken broth; cover and cook 4 to 6 minutes or just until vegetables are crisp-tender.
Put 8 cups of water and stew meat in a large pot. Boil for 30 minutes. Cut potatoes into wedges. Cut celery into small chunks. Slice onion. Scrape carrots and cut into chunks. Add all vegetables to beef and water. Add one tablespoon salt and boil for 30 minutes or more. Add tomato sauce and water. Turn on low burner and simmer for 15 to 20 minutes. Turn off and let set for 10 minutes.
Mix together the sugar and cornstarch. Add the eggs, margarine, 1 3/4 cups coconut, 1 1/4 cups of milk and vanilla. Stir well. Pour mixture into pie shell(s). Add additional milk and coconut (sprinkle over and gently mash down into mixture) to finish filling the shell(s) to 3/4-inch from the top. Bake at 325° for 45 minutes or until golden brown.
Make your favorite pizza crust and bake. Mix a Ranch style dressing packet according to directions and let chill until spreading consistency, then spread over crust. Chop up lettuce, shred carrots, broccoli or cauliflower, tomatoes, mushrooms and whatever other vegetable you prefer. Spread in layers on the crust. Top with shredded cheese.
Mix Cool Whip, Eagle Brand milk and the lemon or limeade. Pour into pie crust. Chill and serve.
Cook potatoes and bacon. After bacon is cooked, stir in the eggs, milk, 3 tablespoons sugar and 2 tablespoons vinegar. Cook until thick, stirring constantly. Pour over potatoes, celery and onion. Let cool. Mix Miracle Whip, milk, 2 tablespoons sugar and 1 tablespoon vinegar; pour over cooled potatoes. Add salt, pepper and celery seed to taste.
Mash cooked squash until fine. Put all ingredients in bowl and mix well. Pour in a greased casserole dish and bake at 350° for 30 to 45 minutes.
Quarter, seed and derib peppers. Using a sharp knife or food processor, slice the peppers very very thinly. Peel and quarter the onion and slice very thinly. Set aside. Mix olive oil, vinegar, sugar, salt and pepper. Toss with vegetables. Cover and refrigerate at least 2 hours before serving.
Have baking sheets ready; do not grease. Start oven 10 minutes before baking; set to 375°.
Combine milk, sugar and salt; slowly stir in water. Mix in eggs and vanilla. Pour mixture into 6 custard cups. Set pan containing 1-inch hot water. Bake in a 350° oven for 50 minutes or until knife inserted near edge of custard comes out clean. Serves 6.
Mix sugar and cocoa. Add 1/2 of milk, eggs and margarine. Mix well. Add remaining milk. Pour into unbaked pie shells. Bake at 350° for 25 to 30 minutes. Serve topped with whipped cream or ice cream, if desired.
Mix marinade as directed on package. Marinate chipped steaks as directed on package. Remove steak from marinade; save marinade. Tenderize chip steaks. Mix Stove Top stuffing according to package directions. Put about 3 tablespoonfuls stuffing on each slice of chipped steak. Roll it up. Secure with toothpick. Place in glass baking dish; drizzle with leftover marinade. Bake 45 to 60 minutes at 350°.
Combine milk and lemon juice. Let stand until thickened. Fold in thawed whipped topping. Add remaining ingredients. Chill.
Discard soaking water. Drain and rinse beans. Add fresh water to cover 1 1/2-inches. Add vegetables, cumin, bay leaf and oregano. Simmer slowly 3 1/2 hours or until tender, adding more water as necessary. Keep covered. Should be liquidy. Add salt and pepper flakes at end to taste. Serve over rice with a dollop of sour cream and/or salsa. Serves 8 to 10 as a main dish with side salad. For side dish or for fewer servings, halve recipe.
Brown hamburger meat and onion. Drain. Mix hamburger and all other ingredients in a large crock pot. Cook for 45 minutes on high. This is good for a meal with creamed potatoes and bread.
In skillet, brown hamburger meat and onions. Drain. Add remaining ingredients and simmer.
In a 1 1/2-quart casserole dish, stir soup, milk, soy sauce and pepper until smooth. Stir in drained green beans, 1/2 of onions and olives. Bake at 350° for 25 minutes, or until bubbly; stir. Top with remaining onions and bake 5 minutes more. Garnish with additional olives, if desired. Makes about 4 cups. May easily be doubled.
Cream together butter, sugar and vanilla until fluffy. Sift together flour, baking powder and salt. Add with milk to creamed mixture. Beat until smooth. Fold in nuts and egg whites. Pour into 2 greased 8-inch square pans. Bake at 350° for 35 minutes. Cool and frost with sweetened whipped cream. Sprinkle some chopped hickory nuts over top.
Cook lima beans first by themselves until done. Add all the other ingredients and let simmer 10 minutes.
Saute vegetables in butter until tender. Add salt, pepper, soy sauce and sugar. Add stock, milk and canned milk. Do not boil! Keep just below boiling for about 45 minutes. Serve with a dash of nutmeg.
Mix all ingredients, except for the 1 bowl of sugar. Roll dough in 1-inch balls and roll in bowl of sugar. Place on ungreased cookie sheet and bake at 375° for 10 to 12 minutes. While still hot from oven, press one Hershey's Kiss carefully into the top of each cookie. Cool and enjoy! This recipe makes about 2 1/2 dozen cookies.
Mix all ingredients together. Bake at 350° for 25 to 30 minutes.
Beat the egg whites until they are stiff. Mix the sugar, baking powder and salt together. Fold into the egg whites this mixture. Stone and chop nuts. Fold into the sugar and egg mixture. Bake in oiled tin for 25 to 30 minutes at 350°. This pudding is best served about 3 days after it is made.
Heat juice until boiling. Remove from heat. Add Jell-O. Stir until dissolved. Add ice cream. Stir until dissolved. Refrigerate until mixture mounds itself. Fold in berries. Pour into baked pie shell. Refrigerate until set. Top with whipped cream. Use Dream Whip.
Brown meat. Add onions and garlic; cook until tender. Blend in seasonings. Add tomatoes; simmer. Stir in sour cream. Serve over elbow macaroni.
Make in a crock-pot! For each crock-pot full of applesauce add these ingredients. Let cook all day. Take out cinnamon sticks and seal in jars.
Slice eggs in halves (across). Remove yolks and mash. Blend with deviled ham, mayonnaise and pickle relish.	Fill hollows with mixture and garnish with pepper strips or pimento or stuffed olives.
Mix together sugar and shortening. Add eggs. Sift together flour, cinnamon, soda and salt. Add to first mixture, then stir in carrots and nutmeats. Bake in a loaf pan for 1 hour at 370°.
Mix well flour and sugar. Put pineapple in dish. Sprinkle sugar and flour mixture over pineapple. Top with cheese and then crackers. Pour 1 stick melted margarine over top. Bake at 350° until bubbles (about 20 minutes).
In oblong pan, layer vegetables. Ice with mayonnaise. Top with bacon bits and Parmesan cheese. Refrigerate and toss before serving.
Beat eggs. Add sugar gradually. Add milk and vanilla. Sift flour, baking powder and salt. Mix well. Grease cookie sheet pan with sides. Bake at 350° for 15 to 20 minutes. Spread with 1 cup creamy peanut butter while hot. Cool completely.
Marinate chicken breasts in eggs and garlic salt for 3 hours. Coat chicken in bread crumbs and brown on top of stove. Lay flat in a 15 x 10-inch pan. Mix bouillon cubes in 1 cup of water and pour over chicken. Spread shredded cheeses over chicken. Bake at 350° for 30 to 40 minutes.
Mix together. Add red meat to marinade in a Ziploc bag and marinate at least 6 hours. Grill to desired doneness.
Grease	a 9 x 13-inch pan. Mix together the Bisquick, cornmeal and baking powder. In a separate bowl, mix oil and sugar; blend in eggs. Add liquid to dry ingredients. Stir in milk and vanilla. Bake at 325° for 35 to 40 minutes. Cool 5 minutes. Pour melted butter over warm cornbread.
Roll chicken in flour, salt and pepper. Fry quickly in uncovered skillet. Place	largest pieces on bottom of baking dish. Place small pieces on top. Fry onion in margarine until brown, then add remaining ingredients. Simmer for about 15 minutes. Pour over chicken and bake for 1 hour at 350° in oven until golden brown and tender.
Add white sugar, brown sugar, milk and salt together in saucepan. Heat to a boil; boil for 1 1/2 minutes, then remove from heat. Quickly add peanut butter, marshmallow, vanilla and walnuts, while stirring as much as possible. Stir until starts to thicken, then pour into lightly greased pan (9 x 13-inch).
Melt butter or margarine in large skillet. Add chicken breasts and sprinkle half of Italian dressing mix on top. Saute. Turn chicken and add rest of dressing mix. Cook until chicken is white throughout, but do not overcook. Mix softened cream cheese, sour cream, soup, wine and milk with a whisk or beaters until smooth.
Drain pineapple and save juice. Add water to juice to make 3 1/2 cups. Bring to a boil. Remove from heat and add jello. Cool. Let ice cream stand 15 minutes.
Wash the okra and eggplant. Cut into small pieces and boil until tender.
Make solution of water and lime dissolved in it. Let stand overnight. Next morning take out and wash in clear water. Prepare a ginger tea. Cook rind until it begins to look clear. Prepare syrup. Drop rind in the syrup, having enough to cover rind well. Boil until rind becomes a pretty amber color. Fill jars and seal.
Mix and beat 4 minutes. Grease and lightly flour Bundt pan. Bake at 350° for 45 to 50 minutes. Dust with powdered sugar or orange juice glaze.
Mix and cool cake. Crumble 1/2 cake in bottom of punch bowl. Pour 1/2 pudding over cake. Add 1/2 drained pineapple, 1/2 mixed fruit and 1/2 Cool Whip. Repeat steps and top with chopped nuts.
Mix together; press in a 9 x 13-inch pan. Bake 8 minutes. Cool.
Mix your meat (can be purchased from "Ernest & Sons Meat Market"; tell Sam it's for "Kay's Hamburger Cakes" and he will make it for you) with the onion and form 7 hamburger patties. In a very large frypan, melt butter, then brown patties well on both sides and cook through.
Cook and stir first five ingredients until blended; add 1/2 cup evaporated milk. Bring to a boil. Stir until thick. Don't overcook. Add 2 teaspoons vanilla.
Brown onion in shortening. Add paprika and chicken pieces, salted to taste. Brown 10 minutes. Add water. Cover and let simmer slowly until tender. Remove chicken. Mix flour with sour cream and add to drippings in pan and mix well. Arrange chicken on top. Heat through and serve.
Cook broccoli according to the package directions. Drain if necessary. Meanwhile, melt butter in small saucepan. Cook over low heat until amber colored. Add lemon juice. Place broccoli in serving dish. Pour lemon butter over top.
Mix well together; pour into cookie sheet pan. Chill in refrigerator until firm, then cut into cubes.
Melt together Crisco, peanut butter and chocolate chips. In a cake pan, spread one bag of miniature marshmallows. Pour melted ingredients over the top. Spread evenly. Put in refrigerator until cooled and solid.
Bring Jell-O, water, sugar and pineapple and juice to a boil; cool and add nuts, Cool Whip and cheese. Pour in a salad bowl. Refrigerate until set.
Preheat oven to 350°. Grease an 8 1/2-inch pan (preferably an iron frying pan). Mix dry ingredients. Add raisins and caraway seed. Mix well until raisins are coated with flour. Combine eggs, buttermilk and melted butter. Add to dry ingredients and mix lightly until moistened. Turn batter into pan and shape round. Bake 1 hour. Serve slices buttered with a good cup of coffee or tea.
Brown ground beef in skillet, stirring until crumbly; drain. Add onion and pepper. Cook for several minutes, stirring frequently. Stir in salt, seasoning mix and tomato sauce. Spoon into 9 x 13-inch baking dish. Combine muffin mix and evaporated milk. Spread evenly over casserole. Top with cheese. Bake at 400° for 20 to 25 minutes, or until golden brown. Yield: 6 to 8 servings.
Mix and roll into rolls about finger size. Bake at 350° until lightly brown. After baked and cooled, roll in confectioners sugar.
Brown hamburger and onions until meat is completely browned. Add remaining ingredients and mix well. Place in casserole pan and bake at 350° for 30 minutes.
In a medium saucepan, cook sugar, pineapple with juice, flour, egg and vinegar until thick. Cool. Fold in whipped topping and apples and 1/2 cup peanuts. Pour into serving bowl and garnish with remaining peanuts. Cover and refrigerate until ready to serve.
In a mixer, combine flour, 3/4 cup pecans and butter. Press in a 9 x 13 x 2-inch pan. Bake at 375° for 25 minutes. Cool.
Bake cake by the directions on the box. Crumble while still warm. Layer the following: 1/2 the crumbled cake, 1/2 can crushed pineapple, 1/2 pudding, 1/2 can cherry pie filling and 1/2 container Cool Whip. Repeat the layers. Better made a day ahead. Feeds a large group.
Combine tomato sauce and spaghetti sauce mix in bowl; mix well. Alternate layers of noodles, turkey, cheese and sauce in greased casserole. Top with frankfurters. Bake at 350° for 30 minutes.
Preheat oven to 350°. Mix dry cake mix, 1 egg and 1/3 cup oil until crumbly. Reserve 1 cup mix and press remaining mixture into ungreased 13 x 9-inch dish. Bake 15 minutes at 350°.
Cream together sugar, oleo and eggs. Stir in milk, pineapple and bread cubes. Mix well. Pour into casserole. Additional bread cubes may be sprinkled on top. Bake at 350° for 1 hour.
Mix together with tablespoon. On floured dough board, roll into pie crusts. Makes three 9-inch pie crusts.
Mix dry pudding and pineapple with juice in bowl. Stir in rest of fruit and set aside. Combine Dream Whip mixed as box indicates or Cool Whip. Beat in cream cheese. Add sour cream. Mix well and add 2 packages sweetener. Mix together. Fold in fruit and pudding mixture. Sprinkle nuts on top. Chill in refrigerator, 4 to 5 hours, or overnight.
Combine corn meal, milk, water and egg; beat well to mix. Add corn and stir well. Heat oil in an 8-inch iron frying pan; pour in mixture and mix well. Pour in hot greased pan. Bake at 450° for 25 to 30 minutes, until golden brown. Remove from oven and butter top. Serve hot with butter.
Stir chocolate chips, condensed milk and vanilla. Microwave 3 1/2 minutes. Stir in nuts. Put in square pan with wax paper on bottom. Refrigerate 2 hours.
Cream melted butter and chipped beef in saucepan or fry pan. Frizzle lightly. Blend in flour to chipped beef; add milk slowly, stirring constantly, until reaching desired consistency. Serve on toast or waffles or over scrambled eggs.
Put all ingredients into a large bowl and mix until well moistened. Drop onto well-greased pan by teaspoon. Bake at 375° for 15 to 20 minutes or to make into bars, put in 9 x 13-inch pan. Press evenly and bake 20 to 30 minutes. While still warm, cut into bars.