HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil potatoes	with jackets on. Put in refrigerator until cool. Peel. Grate and add other ingredients. Put into baking dish and bake in a 350° oven for 45 minutes or until cheese is melted.
Wash okra; trim ends and slice while still damp. Roll okra in cornmeal with salt. Heat oil in frying pan. Add okra; cook on medium heat until brown, stirring often.
Mix salad dressing, sour cream and salad dressing mix until well blended. Add spinach, water chestnuts and red pepper. Mix well. Refrigerate.
Measure corn syrup and sugar into large saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter, mix well. Add rice Krispies. Stir until well coated. Press mixture into 13 X 9 X 2inch pan coated with cooking spray. Set aside.
Pop corn in a brown paper bag. Cook sugar, butter, syrup and salt in a deep dish 5 minutes in microwave oven, making sure brown sugar is dissolved. Pour syrup over popped corn in a paper bag; roll top of bag shut. Place in microwave oven 1 1/2 minutes. Remove and shake. Return to oven for 1 minute. Remove and shake. Return to oven for another 1/2 minute. Pour onto a cookie sheet to cool.
Spray a 2 1/2-quart casserole with nonstick cooking spray. Combine in the casserole the rice, soup, skim milk and lemon juice. Stir to combine. Fold in chicken, broccoli and water chestnuts. Sprinkle with cheese. Cover and bake for 30 to 40 minutes or until rice is cooked and cheese is melted. Makes 6 (1 1/2-cup) servings.
Set oven to 350°. Stir first 3 ingredients and set aside. Mix together sugar and shortening until light and fluffy. Add one egg at a time, then milk. Add remaining dry ingredients gradually. Add banana. Makes 4 mini loaves or 1 large loaf. Bake mini loaves 25 minutes or large loaf 55 to 60 minutes.
Cream together sugar, oil and eggs. Add flour, cinnamon, soda and salt. Mix well. Fold in coconut, nuts, apples and vanilla. Bake at 350° for 1 hour.
Melt caramels with 1/3 cup milk. Set aside; keep warm. Add margarine and milk to cake mix and mix well. Pour half in 13 x 9-inch pan. Bake at 350° for 6 minutes. Sprinkle chocolate chips and pecans and drizzle caramel mixture over this. Put rest of cake mix over that and bake at 350° for 20 minutes.
In large frypan, brown ground beef; drain. Stir in seasoning mix and water. Simmer 5 minutes. Separate crescent dough into 8 triangles. Place triangles in ungreased 9 or 10-inch pie pan, pressing to form a crust. Sprinkle 1 cup corn chips over bottom of crust. Spoon meat mixture over crust and corn chips. Spread sour cream over meat mixture; cover with cheese. Sprinkle on remaining corn chips. Bake at 350° for 20 to 25 minutes until crust is golden brown. Serve wedges topped with shredded lettuce. May also top with salsa.
Melt butter in saucepan; let cool. Beat eggs. Add sugar and butter, mixing well. Add flour, coconut and milk; mix well. Pour mixture into two 9-inch pie plates. Cook for 35 minutes at 350°. This makes its own crust.
Cream together sugar, butter and Crisco. Add eggs one at a time, beating with mixer after each addition. Combine flour, baking powder and salt. Alternate with milk; beat until fluffy. Add vanilla. Pour into a greased and floured large Bundt pan or tube pan. Bake at 325° for 1 hour.
Mix all together. Spread in greased 9 x 13-inch pan. Bake at 350° for 35 minutes or until golden brown.
Grind cranberries in food processor to fine. Add oranges; grind until mixed well. Put into glass bowl; add sugar, mix well. Add nuts if you want. Store in refrigerator overnight.
Mix flour and sugar. Stir in egg and liquid. Cook over medium heat until it thickens. Cool. When cool, fold into 1/2 pint cream whipped and 1 cup Cool Whip. Spread on hardened jello.
Prick bottom and sides of pastry shell; bake at 350° for 8 minutes or until lightly browned. Set aside to cool.
Preheat oven to 350°. Prepare cake mix as package directs; stir in apples. Pour into well-greased and floured 13 x 9-inch baking pan. Bake 30 minutes or until wooden pick inserted near center comes out clean.
Cream butter and sugar. Add egg yolk and flavoring. Beat well. Add flour. Drop onto ungreased cookie sheet. If desired, decorate with candied fruits or nuts, etc. Bake at 350° for 15 to 20 minutes. Yields 2 dozen cookies.
Melt Milky Way bars in milk. Beat eggs and add to milk mixture. Blend all other ingredients with milk mixture. Pour into freezer container and finish filling with milk. Freeze. Makes 1 gallon.
Sprinkle chicken breast halves with paprika. Place 2 lemon slices on each part and arrange chicken in a circular microwave dish with meaty area toward outside and ribs toward center. Cover loosely with wax paper and microwave on High about 10 minutes, turning dish after 5 minutes.
Preheat oven to 400°. Combine chocolate with 1 cup of butter and melt slowly in a double boiler. Remove from heat and add eggs one at a time, beaten well with a wooden spoon after each addition. Continue mixing while adding sugar, then flour.
Measure flour, sugar, 2 tablespoons cocoa, baking powder and salt into a bowl. Blend in milk and shortening. Pour into ungreased 9 x 9 x 2-inch pan. Stir together the brown sugar and 1 1/4 cups cocoa; sprinkle over batter. Pour hot water over batter. Bake for 45 minutes. While hot, cut into squares. Invert onto plate or bowl and spoon sauce over each serving. Top with whipped cream. Makes 9 servings. Bake in a 350° oven.
Brown beef; add onion, celery and green pepper. Brown all ingredients and add cooked noodles. Add all of soups, except 1/2 can of tomato; pour remainder of soup over top. Bake in 350° oven for 1 1/2 hours.
Combine first 5 ingredients and cook over medium heat until thick. Layer wafers and bananas. Pour mixture over bananas and wafers and let cool.
Chill bowl. Mix Big Red and Sprite. Add strawberries, partially thawed. Serve. Scoops of ice cream may be added to punch before serving.
Combine all ingredients well. Coat chicken pieces well. Brown in oil. Put chicken in a large shallow baking pan. Bake, uncovered, at 350° for 45 to 60 minutes or until chicken is tender. This makes enough coating for 3 chickens. Unused portions of dry mix can be stored in a sealed glass jar.
Melt chocolate with butter over low heat, stirring until well blended. Remove from heat. Gradually add milk. Mix sugar, cornstarch and salt thoroughly. Beat eggs and flavoring into dry ingredients. Gradually blend in chocolate mixture. Pour into pie shells.
In a small bowl, stir together oleo and sugar. Add egg and vanilla. Beat until light and fluffy on low speed. Gradually add dry ingredients. Beat until smooth. Divide into 24 balls. In ungreased baking sheet, put 12 balls. Use small juice glass to make wide round depressions in center, leaving a rim. Fill with topping. Bake at 350° for 15 minutes. Remove from pan to waxed paper. Cool and drizzle icing over cookies.
Preheat oven to 350°. Beat together until fluffy: almond extract, shortening, brown sugar, milk, vanilla and egg.
Slice carrots thin and boil in salted water for 10 minutes or until barely tender. Drain and layer with other vegetables, finishing with carrots on top. Put tomato soup, oil, vinegar and sugar in saucepan and bring to boil. Pour over carrots and refrigerate. Will keep 2 weeks to 1 month if kept covered and refrigerated.
Pare and slice potatoes thin. Make white sauce of butter or margarine, flour and milk. Put half the potatoes in a greased 2-quart casserole dish. Cover with half the sauce, seasonings and onion. Then put the rest of potatoes in and add rest of the sauce. Cover and bake in a 350° oven about 1 hour. Uncover and continue baking until top is brown. Grated cheese may be added to white sauce if desired.
In medium bowl, combine cookies, flour, coconut and chocolate chips. Stir in spread, condensed milk and vanilla extract. Spread into greased 8 or 9-inch square baking pan. Bake at 375° for 25 to 30 minutes or lightly browned around edges. Cool; sprinkle with confectioners sugar. Cut into bars. Makes 2 dozen.
In Shaker bag, put in sugar and cinnamon. Mix well. Place quartered biscuits in bag, shake until all coated. Dump into a greased tube pan. (if not Teflon). In saucepan, put butter, sugar and cinnamon. Boil 2-3 min. Pour over biscuits. Bake at 350° for 30 min. Let cool for 10 min. then serve.
Prepare roll mix as directed on package. After first rising, roll dough into a 10 x 12-inch rectangle. Combine rum extract, powdered sugar and water; mix until smooth. Spread soft butter and half of the powdered sugar mixture over the dough. Sprinkle with cinnamon. Roll as jelly roll, starting with long side. Cut in 18 (1-inch) slices.
Dissolve lime jello in 2 cups of hot water. Add the large marshmallows and cream cheese (softened is easier). Stir until melted (over low heat, if necessary), then place in refrigerator until it begins to gel. Add pineapple (drained). Add chopped pecans and maraschino cherries. Fold in whipped whipping cream. Return to refrigerator until congealed.
Cook and drain pasta. Add chopped vegetables, and then all remaining ingredients. Mix thoroughly and chill. If desired, add more vinegar to taste.
Select small young beets or 1/4 larger. Wash and leave 3 inches of tops on and roots. Cook until skins slip off easily (about 15 minutes). Add all ingredients together and boil into a syrup. Pack beets into jars to within 1/2 inch of top (using pint jars). Pour boiling syrup over beets to top of them. Process 30 minutes in boiling water bath. Also known as cold packing.
Pour about half of the spaghetti sauce in lightly greased 13 x 9 x 2-inch baking dish; set aside. Brown chicken in butter over medium heat about 15 minutes, turning once. Drain on paper towel. Cut cheese slices in halves. Wrap each piece of chicken with 1 slice of cheese and 1 slice of ham, securing with wooden toothpicks. Place in baking dish. Pour remaining spaghetti sauce over top. Sprinkle with mushrooms. Bake at 350° for 15 to 20 minutes or until cheese melts.
Heat oven to 350°. Mix butter, brown sugar and egg. Stir in remaining ingredients. Drop dough by teaspoonful, about 2 inches apart, on greased baking sheet. (Dough will flatten and spread.) Yields 3 dozen.
Mix all ingredients with electric mixer. Refrigerate 2 hours or until firm. Serve with wheat or rye crackers. Yields 2 cups. Contains 65 calories per tablespoon.
Blend together oleo, flour and nuts. Spread in bottom and part way up sides of a 9 x 13-inch cake pan. Bake at 375° for 30 minutes. Cool.
Mix together in a bowl, all ingredients. Cover with Saran Wrap and refrigerate 24 hours. Mix again; divide into 4 portions and roll each in Saran Wrap. Refrigerate 24 hours more. Unwrap and place on a rack so it will drip. (Put aluminum wrap in bottom of oven.) Bake at 300° for 1 1/2 hours or until turns red.
Boil 1 cup strawberries, water, sugar and cornstarch until thickened. Pour into baked pie shell. Fill crust with remaining 1 1/2 quarts of strawberries. Top with whipped cream.
Melt shortening; brown garlic. Add flour and chili powder. Cook for a few minutes, then add tomato juice and 2 quarts water. Add seasoning. Bring to slow boil. Add other quart of water to desired thickness. It is better if cooked slowly. Freezes well!
Mix all ingredients except cheese and potato chips together. Place in a 9 x 13-inch casserole dish. Cover top of casserole with cheese, then spread potato chips over cheese. Bake at 450° for 20 minutes.
Combine salad dressing mix, butter and mustard. Baste chicken before placing in oven then every 15 minutes for 1 hour. Bake at 400°.
Combine all ingredients but butter and cream in saucepan and bring to a boil. Cook for a few minutes until it thickens a little. Remove from heat. Add the butter. You can add either sweet or sour cream to make one pint, if desired.
Thaw bread dough; roll out, spread with margarine and sprinkle with cinnamon and brown sugar. Roll up and cut into 9 pieces. Put into greased 9-inch square pan. (Nuts may be put in bottom of pan.) Mix and melt margarine, brown sugar, vanilla pudding, milk and cinnamon. Pour over raised dough and let raise 2 hours more. Bake at 350° for 30 minutes (325° for glass baking dish). Remove from pan.
Season chops and brown in frypan. Put	chops in a 9 x 12-inch baking dish and spoon uncooked rice on each chop. Mix soup with milk and drippings in frying pan. Pour over the chops and rice. Cover and bake 1 1/4 hours at 350°.
Brown hamburger or ham lightly and cook out some of the grease. Remove meat from fat and pour off excess grease. In remaining grease saute chopped onions, celery and bell pepper until onion is clear. Add raw rice, tomatoes, bay leaf, thyme, oregano, salt, pepper, garlic and water to cover. Cover and cook slowly until rice is done, being careful not to let it stick. Sprinkle top with chopped parsley before serving.
Place ingredients in bowl and beat at low speed just so it is mixed. Bake at 350° for 40 minutes.
Mash the cheese with a fork or heavy wooden spoon, thinning the consistency with a bit of mayonnaise or milk. Work in the grated pulp after wringing it dry in a paper napkin or paper towel. Blend in the onion cautiously, tasting to make sure that the flavor enhances and does not overpower the delicate cucumber taste. Add salt and pepper or hot sauce to taste. Keep stirring until a good texture for spreading or dipping. A few drops of green coloring may be added. Chill until ready to serve.
Mix squash and salt. Let drain 15 minutes, then squeeze out excess liquid. Mix all other ingredients and squash together. Drop by spoonfuls into hot oil and fry until brown. Drain on paper towels. These are good.
Mix first 6 ingredients. Place in baking dish. Melt butter in pan and crumble Ritz crackers and stir until butter is absorbed. Put buttered crumbs on top of chicken and sprinkle poppy seed on top. Bake in 350° oven for 20 to 30 minutes. Serve with rice.
Dissolve Jell-O in boiling water; add cold water. Stir in marshmallows and cream cheese; mix well. Add pineapple, nuts and Cool Whip. Pour into 13 x 9-inch pan and chill.
Soak the beans overnight. Cook until the skins pull back. Let the beans stand one hour in the liquid. Drain and place beans in a crock-pot. Combine all other ingredients and mix. Cover and cook on low heat for 10 to 12 hours or cook on high for 4 to 6 hours. The best method is to cook on high for 3 hours and then lower temperature. Stir occasionally.
Mix all together; let meat marinate for 12 hours in mixture. Take out of mixture and bake on wire screen or hang by toothpicks for 5 to 8 hours until dry.
Thaw bread dough. In a saucepan, put water, oleo, brown sugar and cinnamon; boil for 2 minutes. Pour mixture in large cake pan. Pull off hunks of bread dough. Drop them into mixture; put aside to raise. Bake at 350° until top is browned. Turn upside down on cookie sheet.
Peel and quarter tomatoes. Cover with sugar. Allow to stand overnight. Drain off syrup. Heat to a boil. Cook until syrup spins a thread (232°). Add tomatoes and orange and lemon slices. Cook over low heat until tomato is transparent. Seal in hot, sterilized glasses. Makes 12 (6 ounce) glasses.
Wash leeks carefully to clean off all dirt or sand. Dice potatoes; slice leeks thinly. Simmer the leeks and potatoes together with chicken stock, salt and pepper for 40 to 50 minutes. Mash the vegetables, or puree them in a blender or food processor. Check seasonings and reheat, adding the cream. Garnish with parsley. Serve warm or chilled.
Beat cheeses together; add sugar at low speed. Add lemon juice and vanilla. Stir in flour and cornstarch. Add butter and sour cream, then the beaten eggs. Pour into a slightly greased spring-form pan 10 x 2 1/2-inches. Bake at 325° for 1 hour. Turn oven off and leave for approximately 2 additional hours.
Add all ingredients to melted butter. Mix well. Pour into 9-inch pie shell. Bake at 350° for 1 hour.
Combine cake mix, margarine and beaten eggs. This will make a very thick batter. Pat into the bottom of a 9 x 13-inch pan (greased and floured). Then combine the remaining ingredients. Pour this on top of the batter and bake at 350° for 45 minutes or until done.
Cook ground beef with onion until meat loses color and onion is clear. Add remaining ingredients and simmer.
Mix together cream cheese, sweetened condensed milk, pudding mix & choco bake. Fold in whipped topping. Pour into ready made crust. Drizzle with warmed hot fudge, sprinkle with almonds. Refrigerate at least 3 hours.
Combine tomatoes, onions, peppers and salt; let stand 3 hours. Put mixture in cloth sack or jelly bag. Let drain overnight. Combine tomato mixture with sugar, vinegar and allspice; boil for 2 minutes. Pack into hot pint jars.
Mix all together with flour, enough to make it drop off spoon thick. Fry in oil in skillet or in Fry Daddy.
Preheat oven to 375°. Sift together flour and confectioners sugar. Beat egg whites and cream of tartar in a large bowl on medium speed. Beat in sugar on high speed, 2 tablespoons at a time. Beat until stiff and glossy. Add salt and vanilla. Sprinkle flour and sugar mixture, 1/4 cup at a time. Cut through batter with metal spatula after pouring into tube pan. Bake for 40 minutes. Cool upside down for 1 1/2 hours.
Preheat oven to 350°. Cut up 1/2 stick oleo and place on cookie sheet to melt in oven. When melted, spread out pecan halves. Bake for approximately 15 minutes, stirring occasionally. In a skillet, melt 1 stick of oleo. Take off heat and add boxes of DooDads or Chex mix, Parmesan cheese, oregano, garlic salt and garlic powder. Stir thoroughly. Let cool before sealing in bag or container.
Cook broccoli in microwave as usual. Combine soups with 1 can milk and 1 can water; cook in a large saucepan. Add margarine, salt and pepper. Add cooked broccoli to warm soup. Add cheese slices (one slice at a time), stirring the mixture as each slice melts. Soup will thicken.
Brown the hamburg; add onions and peppers. Saute for 5 minutes. Add tomato sauce and simmer 10 minutes. Add potato water, sliced potatoes, salt and pepper and butter. Pour into greased casserole and bake at 350° for 1 hour. Serves 4 to 6.
Cream butter and sugar, add egg yolks, flour and vanilla; mix well. Roll into balls the size of walnuts. Dip each ball into egg whites, then into finely chopped nuts. Put indentation in ball with your thumb. Place on an ungreased cookie sheet in 350° oven for 5 minutes. Remove and put bit of jam in center of each cookie and continue baking until brown, about 10 more minutes. Makes 84 cookies.
Stir water, Jell-O and marshmallows together until melted; cool. In saucepan, combine eggs, vinegar, sugar and salt. Cook over medium heat until thick; cool and mix with first mixture. Add crushed pineapple. Fold in Cool Whip; add grated American cheese over top. Refrigerate until firm.
Heat oven to 350°. Spray 8-inch baking dish or 1 1/2-quart casserole with nonstick spray. In a large bowl, combine sour cream and soup; mix well. Add potatoes, cheese and onions; mix well. Spoon mixture into dish; cover with foil and bake 45 minutes.
Sift dry ingredients together. Add sugar, lard, 2 cups raisins and 3/4 cup milk. Mix until all flour is dampened. Beat 2 minutes. Add 3 unbeaten eggs and 1/4 cup milk. Beat 1 minute. Bake at 375° in a tube pan.
Mix soup, dressing and preserves and pour over chicken. Bake at 325° for 1 1/2 hours. Serves 6 to 8 people. Make yellow rice as a side dish.
Mix cucumbers, onion and celery together in large bowl. Mix sugar, salt, pepper and vinegar together but do not heat. Pour this mixture over cucumbers. Put in refrigerator. Stir everyday for 4 days. Put in containers and freeze.
Melt margarine in frying pan. Cook onion until tender. Add chicken, cream cheese, cumin and 1 cup picante sauce. Stir until hot and the cream cheese melts. Stir in 2 cups shredded sharp cheese until melted. Place one tortilla shell on plate. Spoon about 1/3 cup chicken mixture in a line on the shell. Roll up and place seam side down in an oblong baking pan. Repeat with remaining tortillas. After all shells are fixed, pour remaining picante sauce over top and cover with remaining shredded cheese. Bake 15 minutes at 400°.
Melt oleo in bottom of large pan (10 x 13-inch). Put meat atop butter, then onion soup mix on each serving, followed by mushrooms,	green pepper and tomatoes. To the reserved tomato juice, add enough V-8 juice to make 5 cups. Mix in the sauce and cornstarch. Pour over meat mixture and cover with foil. Bake at 350° for	3 to 4 hours or until meat is fork-tender.
Sift dry ingredients; add milk and oil to make a soft dough. Drop soft dough by tablespoon in hot gravy. Cover with lid and cook over low heat for 20 minutes. Do not remove lid until cooking time is up. Self-rising flour may be used, omitting salt and baking powder. These are light and fluffy.
Start with cold water in a small saucepan and add tea. Let it get hot, but do not boil. Cover and steep at least 15 minutes. Fill 1/2 gallon pitcher half full with cold water. Stir in 1 cup of sugar (more, if desired). Pour hot tea in pitcher of water; finish filling pitcher with water.
Cook on stove for 20 minutes, then refrigerate overnight. Add leftover roast (cut up) to sauce and cook until heated. Serve on buns.
Preheat oven to 325°. Slash edges of ham slices to prevent curling. Drain pineapple, reserving 1/4 cup liquid.
Line a 9 x 13-inch pan with foil. Place peanut butter chips and chocolate chips each in a separate bowl. Pour 1 can condensed milk into each bowl. Microwave bowl with peanut butter chips on High for 1 1/2 to 2 minutes until mixture is smooth when stirred. Add butter. Pour mixture into pan and spread evenly. Microwave bowl with chocolate chips for 1 1/2 minutes. Stir until smooth and pour over top of peanut butter layer. Cool, cover and chill until firm. Cut into 1-inch squares.
Mix all together and form into patties. Makes about 7 (2-inch) patties. Fry lightly in small amount of oil. Turn heat down and cover patties with white sauce. Simmer approximately 10 minutes. Sprinkle with parsley flakes and paprika, if desired.
Combine the first 3 ingredients and pat into a 9x13-inch pan. Bake at 350° for 15 minutes.
Preheat oven to 350°. Combine wet and dry ingredients separately. Fold together until blended. Spoon into paper cup liners in a muffin pan and bake for 25 minutes. Yields about 23 muffins, 2 ounces each.
Dissolve gelatin and marshmallows in boiling water; stir well. Drain pineapple, reserving juice. Add 1 cup pineapple juice to gelatin mixture. (Add water to pineapple juice to make 1 cup, if necessary.) Chill until partially set. Whip gelatin mixture until frothy. Blend whipped cream, pineapple and angel food cake pieces into gelatin mixture. Pour into 10-inch tube pan; chill. Makes 12 or more servings.
Lightly grease a cookie sheet and set aside. Mix sugar, syrup, water and salt in a skillet. Bring to a boil. Boil until clear. Add peanuts; stir continuously while boiling until candy is brittle when dropped in cold water. Remove from heat, but continue stirring until it stops bubbling. Add baking soda. Mixture will foam up. Stir until well mixed and pour onto greased cookie sheet. Let set until cool and break into small pieces.
Mix sugar and milk, then add oleo. Place on low flame while oleo melts. Turn up flame and boil for 5 minutes; stir constantly. Remove from heat. Add the chocolate chips, Hershey bar and Marshmallow Fluff. Spread on jelly roll pan. Cool; cut into 1-inch squares.
Place milk, yogurt and rum extract in blender; blend until smooth. Serve immediately or refrigerate until ready to serve. To serve, stir, pour into glasses and sprinkle each serving with nutmeg.
Cut elephant into bite-size pieces (this will take about 2 months). Add enough gravy to cover. Cook over kerosene fire at 450° for 4 weeks. This will serve 3800 people. If more are expected, add the 2 rabbits, but do this only if necessary for most people don't like to find hare in their stew!