HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook onions until soft in hot oil. Add all other ingredients. Simmer 15 minutes. Pour on chicken and cook in covered roaster 1 1/2 hours at 350°. Remove lid, if desired, to thicken sauce.
Melt oleo, peanut butter and chocolate chips in large pan. Stir in cereal. Cool. Put powdered sugar in a brown paper bag. Add cereal mixture and shake until cereal is all coated. Buy a new dog bowl and put cereal mix in it.
Cook broccoli; chop up into smaller pieces. Add peas; stir together. Combine soup and Cheez Whiz in small bowl; microwave until the cheese is melted. Stir the cheese until it is spread out with the soup. Add to broccoli and peas; mix well. Mix butter and cornbread mix; sprinkle over top. Bake for 30 minutes at 350°.
Mix oil, dill weed and dressing together in large sealable mixing bowl. Add crackers; seal and shake to coat crackers. Place crackers on a cookie sheet and bake for 10 to 20 minutes at 150°. Cool. Keep sealed in airtight container.
Work sugar, butter and margarine together with hands. Form into small balls. Melt in double boiler the paraffin and chocolate chips. Keep warm in double boiler. Dip balls into the mixture and lay on wax paper to dry.
Put cereal in large bowl; add milk and let set 5 minutes. Mix all ingredients together. Add to cereal gradually until all is mixed. Fill greased muffin tins 2/3 full. Bake 15 minutes at 400°. Keep in refrigerator.
Fry bacon until crisp and crumble. Reserve 3 tablespoons of drippings. Cook onion in reserved drippings until tender. Add sugar, flour, salt, beef bouillon, celery seed, allspice and the pepper. Stir until the mixture becomes smooth. Stir in water and vinegar and heat until bubbly. Slice warm potatoes. Add the sauce mixture with the crumbled bacon. Stir gently and heat through. Yields 4 to 5 servings.
Brown hamburger meat. Drain fat. Cook green pepper, onion and celery until almost tender in a small amount of oil or butter. Combine meat, veggies and remaining ingredients. Simmer all together until flavors are well blended. The longer it cooks, the better it tastes.
Cook noodles until tender; drain. Cook hamburger lightly. Mix all together. Top with butter and Ritz cracker crumbs.
Marinate chicken 4 to 6 hours in oil, soy sauce, honey, lemon juice and garlic, stirring from time to time. Alternate meat and vegetables and place onto skewers. Cook 10 to 12 minutes over charcoal. Keep turning.
Mix all ingredients together. Drop by teaspoonful on ungreased cookie sheet. Bake at 375° until light brown.
Prepare pudding as directed on box. Add pineapple, marshmallows and nuts. Fold in Cool Whip. Chill and serve.
Boil 1 1/2 cups sugar and water for 15 minutes. Add pears. Boil 15 minutes. Add 1 1/2 cups sugar and lemon juice. Cook for 45 minutes. Put in jars. Seal while hot.
Combine cake mix, 2 eggs and butter. Pour into well-greased and floured 9 x 13-inch pan. Combine 2 eggs, cream cheese and sugar. Pour over cake batter. Bake for 40 minutes at 325°.
Heat milk and butter to boiling. Then add to rest of ingredients. Bake at 350° for 45 to 50 minutes.
Mix pineapple and sugar. Heat to boil, stirring constantly. Remove and stir in jello. Cool and then add frozen Cool Whip and nuts. Chill in 8 x 12-inch pan.
Beat cream cheese until light and fluffy. Add sweetened condensed milk and blend thoroughly. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 3 or 4 hours or until firm. (Do not freeze.) Top with cherry pie filling before stirring.
Mix together and press into 9 x 13-inch pan. Bake at 350° for 15 minutes. Let cool.
Mix all ingredients except eggs and milk. Let stand 30 minutes. Add other ingredients and bake in medium oven for 40 minutes. Freezes well before it is cooked.
Melt butter (do not brown it) in 9 x 13-inch pan. Add dash of salt to egg whites and beat until soft mounds form. Gradually add the sugar and beat until stiff mounds form. Fold nuts into mixture. Spread nut mixture over butter. Stir well every 10 minutes for 30 minutes or until brown and all butter is absorbed. Put in oven at 350° and bake for 30 minutes. Stir in large bowl.
Mash potatoes, adding milk to desired consistency; add ingredients and beat until smooth. Pour into buttered/sprayed 2-quart dish. Sprinkle paprika on top. Refrigerate overnight. Remove casserole from refrigerator 15 minutes before baking. Bake in 350° oven for 30 minutes.
Melt margarine in a 10 x 15-inch cookie sheet in a 375° oven. Cut potatoes into 1/2-inch pieces and place in a single layer. Turn once. Mix rest of ingredients and sprinkle over potatoes. Bake 35 to 40 minutes.
Brown hamburger meat. Put everything in crock-pot on high for 30 minutes, then taste. Add more seasonings to taste. Cook 2 1/2 to 3 hours.
Use directions on package of pudding. Thoroughly whip the cream to a froth. Fold into pudding. On a separate serving dish, alternate layers of wafers, thinly sliced bananas and pudding. Crush two or three wafers in hand and sprinkle over top. Best served soon.
Prepare macaroni as directed on pkg. In a skillet, brown beef and green pepper together. Combine all the ingredients with the beef, green pepper and macaroni; pour mixture into greased 2 quart casserole dish. Cover and bake at 350° for 30 to 40 minutes.
Brown hamburger and drain; add catsup, mustard, water, onion soup, beans and brown sugar. Cook in crock-pot 5 or 6 hours. Cool and heat again.
Cool potatoes. Peel and cut in chunks. Toss with remaining ingredients. Chill before serving. Makes 4 servings.
Make 2 hamburger patties per person. Cook 2 slices bacon per person until crisp. Crumble bacon and place between 2 uncooked hamburger patties. In same skillet of bacon drippings, cook the bacon filled steaks on each side until done. Remove from skillet and drain grease, leaving approximately 1 tablespoonful. Add the jar of mushrooms and 1 teaspoon beef bouillon. Onion flakes can be added if you desire. Saute for 5 minutes. Add 1 teaspoon flour; mix and stir constantly until thick. Serve over steaks. Good with baked potatoes and green salad.
Mix pudding and milk; add Cool Whip and sour cream. Mix together. Put layer of graham crackers, layer of pudding mixture, layer of graham crackers, layer of pudding mixture and layer of graham crackers. Then top with chocolate cake icing. Chill for 2 hours, then serve.
Mix all ingredients well. Spoon into greased muffin pan. (Fill about 1/2 full.) Bake 20 minutes at 400°. Makes 1 1/2 dozen.
Cut thick slice from stem end of each tomato (save the top). Scoop out pulp. Turn upside-down and drain. Heat fat; add chopped liver and onion previously cooked and brown slightly. Add bread crumbs, chopped mushrooms and seasoning. Add enough of tomato pulp to moisten. Fill tomatoes with mixture. Cover with top slices and bake in oven for 30 minutes at 350°. Serves 8.
Preheat oven to 325°. Trim fat from roast. Spray a roasting pan with nonstick vegetable oil cooking spray. Using medium heat, slowly brown the roast on all sides, turning it often. Pour off any drippings. Dissolve the bouillon cubes in 1 cup boiling water and add to meat along with the wine. Add onions and garlic. Cover and cook at 325° for 2 hours.
Thaw spinach and squeeze dry. Stir in soup mix, sour cream and mayonnaise until well blended. Cover; chill 1 hour. Stir before serving.
Coat cutlets with nonstick cooking spray and place in heated skillet. Saute on each side for 2 minutes. Remove from skillet and keep warm. Add oil to skillet and saute garlic and mushrooms for 5 minutes. Add crushed tomatoes and wine. Cook for 10 minutes more. Return chicken to skillet and simmer for 5 minutes.
Combine coffee, cocoa and sugar. Add boiling water, blending until smooth. Stir in cold water, vanilla and milk. Fold in whipped cream and ice cream just before serving.	(A regular punch bowl will hold 1/2 a recipe at a time.)
Mix first four ingredients, reserve 1/3 of the topping. Alternate layers of wafers, bananas, and mixture. Top with remaining whipped topping. Keep refrigerated.
Mix sugar and flour. Add eggs and vanilla. Stir in milk, water coconut and melted butter. Pour in unbaked pie shell. Bake at 350° for 45 minutes or until set.
Arrange potatoes in a buttered baking dish (9 x 13-inch). Combine the remaining ingredients in a saucepan and stir over low heat until blended and cheese is melted. Pour over potatoes. Bake in a 300° oven for 1 1/2 hours.
Fill a 1 gallon jar with clean whole (small) cucumbers. Mix remaining ingredients and pour over cucumbers. Add water to fill container. Let sit for 30 days.
Lay graham crackers in Jelly roll pan. Spread almonds over this. Boil butter, margarine and sugar for 2 minutes and pour over the crackers. Bake at 350° for 10 to 12 minutes. Remove from pan when cool.
Put 1/2 the bread cubes in bottom of 7 1/2 x 12-inch oblong pan or casserole (buttered). Combine onion, celery, green pepper, mayonnaise, salt and pepper; pour over bread. Distribute mushrooms over top, then remaining bread. Combine eggs with half and half; pour over all. Store tightly covered in refrigerator overnight. Before baking, spread mushroom soup over top. Bake at 325° for 55 to 60 minutes. Sprinkle with cheese last 10 minutes.
Cover bottom of salad bowl with spinach. Add chicken, crab, mushrooms and avocado. Add French dressing or other and toss well. Sprinkle with chopped egg. Add garnish.
Cut steak into narrow strips. Mix salt, pepper and flour. Dredge steak strips in flour mixture. Place in skillet of hot oil. Brown on both sides. Add onions and saute until tender-crisp. Add beef broth and reduce heat. Simmer, covered, for 20 to 30 minutes. Add mushrooms; cover and simmer an additional 5 minutes. Add sour cream. Heat well; do not boil. Serve over hot rice or noodles.
Cream butter and sugar. Add eggs, flour, buttermilk, vanilla, and coconut. Mix well. Pour into unbaked pie shells. Bake for 1 hour at 350 degrees.
Place the cranberries in an 8 inch dish with cover. Add the sugar and water mixed together, cover, bake in a hot oven of 400 degrees for an hour. At 45 minutes, sprinkle with cinnamon. DO NOT STIR.
Brown pork chops. Put in a baking pan. Add rice, orange juice and soup. Cover and bake at 350° for 45 minutes. Uncover and bake for 10 more minutes. Serve.
Mix berries in large bowl. Pour into pastry shell. Mix sugar and cornstarch in medium saucepan. Gradually stir in water until smooth, stirring constantly.
Preheat oven to 350°. In large bowl, combine shortening, brown sugar, granulated sugar and salt. Add eggs, nuts, vanilla, flour, oats and raisins. Mix well. Divide dough in half and roll each half in wax paper. Chill overnight in freezer. Then slice and bake 10 to 15 minutes.
Slice rolls in half. Mix all ingredients and spread on rolls. You can spread a little bit of extra butter on top of rolls before you bake them. Bake at 400° for about 15 minutes.
Whisk together until smooth. Toss with cooked green beans and potatoes, fresh tomato slices, olives and croutons. Makes 1 cup. Stores up to 1 month.
Cut potatoes into 1/2 inch wide sticks. Wash and place in ice water 30 minutes. Drain, pat dry. Put oil, paprika, salt in freezer bag. Add potatoes and shake. Place in pan. Bake at 425° for 30 - 35 minutes. Turn over once while baking.
Melt pieces in top of double boiler over hot water. Remove from heat and quickly add noodles and peanuts until they are evenly coated. Drop by teaspoonful onto waxed paper. Chill. Store in refrigerator. May be frozen. Makes at least 36 pieces.
Preheat oven to 350°. Cook vegetables. Drain and mix all together. Cover with bread crumbs. Bake 30 to 40 minutes.
Bake potatoes until done. Let cool. Peel and dice potatoes. In large pot, melt butter on medium heat. Add flour and stir until well blended. Increase heat to medium, slowly adding milk until mixture is almost to a boil. Add potatoes, onions and bacon. Stir in cheese and sour cream. Salt and pepper to taste. Heat until cheese is melted and serve.
Mix the first 3 ingredients. Pour over chicken in a 13 x 9 x 2-inch pan. Bake at 350° for 1 1/2 hours.
To the beans add the cold water, sugar, vinegar, and salt. Let mixture stand for 15 minutes then put on to boil. Boil for 30 minutes and can in sterilized jars.
Beat eggs with sugar. Add oil and beat. Sift dry ingredients. Beat into creamed mixture. Stir in pumpkin and vanilla. Mix well. Turn into 10-inch tube pan (greased and floured). Bake in a 350° (preheated) oven for 50 to 55 minutes.
Boil all ingredients except chicken and soup in water or chicken broth for 20 minutes. Turn off heat and add soup and chicken. Pour mixture into 15 x 9-inch or pie pan that has been lined with pie crust (I use Already Pie Crust in a refrigerator case) and cover with second crust. Crimp edges. Cook according to crust directions. Serves 6 to 8.
Slice bread crosswise into 4 loaves. On bottom layer put: 6 slices turkey breast, 6 slices American cheese and yellow mustard. On next bread, put: 6 slices roast beef, 6 slices Swiss cheese and horseradish. On next bread, put: 6 slices ham, 8 strips fried bacon and salad dressing. Add sliced tomato and lettuce. Cut in pie wedges. Makes 8 to 10 servings.
Mix together; put in 8 x 8-inch greased casserole. Bake 30 minutes at 350°. The pepper flavor is better if you make and refrigerate overnight or several hours.
Mix and refrigerate for several hours. Spread on French or Italian bread. Bake 1/2 hour at 350°. Top with shredded Mozzarella cheese and place in oven until cheese begins to melt.
Cream oil and sugar in mixer. Add eggs, one at a time, beating after each. Add vanilla and buttermilk alternately with the flour, salt and cocoa that have been sifted together. Last add boiling water mixed with soda. Put in greased and floured 9 x 13-inch pan. Bake 45 minutes to 1 hour in a 300° oven. Batter will be thin.
Prepare pudding and pie filling, following package directions. Let stand until slightly thickened, 3 minutes. Mix in condensed milk and Cool Whip. Slice bananas into 1/2-inch rounds.
Combine eggs, Velveeta cheese, Miracle Whip, celery and olives; mix lightly. Cover and chill. Fill pita halves with lettuce, tomatoes and egg mixture.
Mix together all ingredients, except shrimp. Add the shrimp. Chill. Serve on crackers.
Mix first four ingredients until crumbly. Reserve 1/2 cup for topping. Beat egg until foamy. Add buttermilk and soda. Combine this with dry ingredients; mix well. Pour into greased 9 x 9-inch pan. Sprinkle 1/2 cup reserved ingredients on top. Bake 35 to 40 minutes at 350°.
Mix all ingredients in large bowl and pour Catalina dressing over top. Chill and serve.
Wash and cook, beets until tender. Peel and slice in bottle. Mix ingredients above and bring to boiling point. Do not boil. Pour over beets and sprinkle a little pepper on top of each bottle to taste.
Pour into baked pie crust. Add Dream Whip. Makes 2 large pies.
Cook beef, onion and garlic. Stir in tomato sauce, oregano and sugar. Cover and simmer for 10 minutes. Add cream cheese and Parmesan until cheese melts. Dip with Doritos.
Clean cucumbers. Put in a large bowl. Pour boiling water on whole cucumbers for 4 mornings. Fifth morning, cut pickles into 1/2 to 3/4-inch chunks, discarding ends. Make syrup with sugar, vinegar, salt and spices. Pour hot syrup over cucumbers. Reheat syrup on mornings 6 and 7. On morning 8, simmer syrup for 5 minutes; add food coloring and can.
In small bowl, blend soup mix with mayonnaise, sour cream and lemon juice. Add spinach. Refrigerate overnight.
Combine and place in buttered baking dish. Bake 1 hour at 350°.
Brown beef, onion and salt in oil; drain. In 1 1/2-quart greased casserole, layer as follows: zucchini, half of meat mixture, mushrooms, Mozzarella cheese and remaining meat mixture. Pour tomato sauce over. Sprinkle top with Parmesan cheese. Bake uncovered at 350° for 60 minutes. Makes 5 to 6 servings.
Beat all ingredients except nuts for 3 minutes or until smooth. Dredge nuts in flour and fold into mixture. Pour batter into well-greased 10-inch tube pan. Bake 50 to 55 minutes in 350° oven. Cool 15 minutes before removing from pan.
In a saucepan, heat the peach slices and butter. Pour into glass baking dish. Mix flour, sugar and milk; beat until lumps are out. Pour over peaches. Bake at 350° until crust comes to top and is brown.
*Other spices, such as nutmeg, cloves or allspice, may be used for variety.
Dissolve yeast in water. Pour scalded milk over shortening, salt and sugar. Cool. Add yeast and beaten eggs. Add flour; beat vigorously. Cover and let raise 1 hour. Stir up and spoon into greased muffin tins. Let raise 1/2 hour. Brush with melted butter. Bake at 400° for 12 to 15 minutes.
Saute broccoli, onion and carrots in butter until vegetables are tender. Stir in milk and soup and cook until tender.
Cook onions in butter until translucent. Cool. Blend sour cream, flour, salt and caraway seed. Beat eggs and add to sour cream. Blend in bacon and onions. Pat crescent rolls in 9-inch square pan. Pour in onion mixture. Bake at 375° for 35 minutes. Cool slightly and cut into 16 squares.
Swirls of apple-filled pastry make this cobbler an all-time Martha White favorite.
Press cookie dough in pizza pan. Bake at 350° for 8 to 10 minutes.
Boil potatoes (enough for 8 x 13-inch	or 8 x 12-inch dish) in skins until half done, then grate into baking dish. Melt butter. Add cheese, onions, salt	and pepper. Add sour cream; mix. Dot with 2 tablespoons butter. Pour over grated potatoes. Mix. Put in dish and bake 30 minutes at 350°.
Mix all ingredients together and pour into a 9 x 13-inch greased pan. Bake for 30 to 40 minutes. Can be topped with warm cream of mushroom or cream of chicken soup when served.
Melt butter in a 9 x 13-inch pan. Layer in order the crumbs, coconut, chips, milk and nuts. Bake at 350° for about 30 minutes. Cool and cut 1 x 3-inch bars. Makes 36.
Blend oil, sugar, pumpkin and eggs well. Mix in baking powder, baking soda, nutmeg, cloves and cinnamon. Sift in flour; mix well. Stir in nuts. Mix well. Pour into loaf pan and bake at 350° for 1 hour and 20 minutes.
Stew prunes for 5 minutes and pit. Shake beef cubes in a bag with flour and 1 teaspoon salt, a few at a time, until all are coated. Brown beef in hot oil in deep 4-quart Dutch oven. Add onion, garlic, salt, pepper, oregano and Tabasco. Add tomato sauce and enough hot water to keep liquid 1 inch above meat. Stir well, cover tightly and bake in slow oven (300°) for 2 hours. Add rigatoni, prunes and more water. Cover; bake 1 hour longer. Serve with green salad, rolls and light dessert. Enjoy.
Cook bacon, remove and add onions to bacon grease. Cook until clear. Add meat and cook until it has lost its red color. Add remaining ingredients and cook until liquid is reduced. Serve over cornbread squares.
Fry bacon in soup pot until crisp; drain, reserving 2 tablespoons pan drippings. Saute celery, onion and carrots in reserved pan drippings over medium heat until tender. Add potatoes. Cook until slightly browned, stirring frequently. Add milk. Bring to a boil; reduce heat. Add salt and pepper. Cook over low heat for 30 to 40 minutes or until potatoes are tender. Mix sour cream and flour in small bowl. Stir into soup. Cook over low heat 5 minutes or to desired consistency. Sprinkle with crumbled bacon.
Combine flour, sugar and salt. Add scalded milk. Cook in double boiler until thickened, stirring constantly. Pour small amount of mixture over eggs, stirring vigorously. Return to double boiler and cook 10 minutes longer. Add vanilla and cool, then pour into baked pie shell. Top with Cool Whip or use meringue.
Sift together 2 1/2 cups flour, cinnamon, soda, allspice and salt. Add pumpkin and sugar mixture, blending well. Add eggs, one at a time, blending after each addition. Combine nuts, remaining flour and raisins. Add to pumpkin mixture.
On an ungreased cookie sheet, unroll crescent rolls so that they form a "crust." Cook as directed and let cool. Chop tomato, broccoli, cauliflower and green onions; drain olives. Spread cream cheese over "crust" and layer cheese, olives and vegetables. Let chill. Cut into squares and serve.
Precook bacon. Set aside. Brown meat, stirring frequently. Drain. Add pork and beans, onion, salt and brown sugar. Put in casserole dish; top with strips of bacon. Bake at 350° for 1 hour.
Chop pears and pineapple. Mix together and serve plain or on lettuce.
In food processor chop onion and beef or corned beef. Add to sour cream, mayonnaise, parsley, dill weed and Beau Monde. Chill several hours or even better overnight. Hollow out first loaf and cut the rest into large cubes.
Place apricots in container of an electric blender; process until smooth, stopping once to scrape down sides. Combine apricot puree, sugar and remaining ingredients. Pour into freezer container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions and serve. Yields 2 quarts.
Boil potatoes about 15 minutes or until tender. Mash potatoes in large bowl with electric mixer. Add cream cheese, sour cream, salt, pepper and garlic. Beat at high speed until smooth and light. Stir in chives. Spoon into lightly greased baking dish. Sprinkle with paprika and dot with butter. Bake in moderate oven at 350° for 30 minutes until lightly golden and heated through.
Mix together butter, sugar, eggs, sour cream and vanilla. Sift together flour, baking powder and soda. Pour 1/2 mixture into greased loaf pan. Sprinkle topping on.
Dissolve sugar in water. Add butter and cook without stirring to 290°. Add vanilla extract and cream of tartar. Pour into a buttered pan. When cool enough to handle, pull until white. Cut and wrap in waxed paper.
Heat oven to 325°. Grease a 1 1/2-quart casserole. Combine cottage cheese, sour cream, onions, salt and garlic salt in a large bowl. Fold in potatoes. Spoon into casserole. Top with cheese and sprinkle with paprika. Bake at 325° for 45 minutes. Serves 6.
Arrange crescent rolls on 12 inch pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping. Combine the remaining ingredients and spoon over wide ends of rolls. Fold points over filling and tuck under wide ends, (filling will be visible). Bake at 375 degrees for 20 to 25minutes or until golden brown. Makes 6 - 8 servings.
Chop all vegetables to desired size and cook each separately or use canned vegetables where you can. Drain vegetables and mix together. Combine vinegar, sugar and water. Bring to boil. Add turmeric and salt. Add all the vegetables to hot liquid and bring to a boil. Pack in hot jars.
Grind cookies fine. Pack 2/3 in 9 x 13-inch pan; pat firmly. Cream butter, sugar and eggs; put on top of ground cookies. Chop nuts; spread on top of cream layer. Add apricots (chopped fine), then spread Cool Whip over top. Sprinkle with remaining ground cookies. Let stand in refrigerator at least 12 hours.
Preheat oven to 350°. In a 13 x 9 x 2-inch pan, melt butter. Sprinkle crumbs over butter. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients. Press down gently. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting.
Mix cream cheese, mayonnaise and pineapple juice. Whip until creamy in mixer. Add the rest of the ingredients. Chill.
Put all ingredients in covered casserole dish in 325° oven for 3 to 4 hours. Fifteen minutes before serving, add one can of mixed vegetables and small whole carrots.
Dissolve jello in cup of hot water, add pineapple juice and cool. Add cabbage, pineapple, nuts and marshmallows. Let stand until it is almost jelled, then fold in whipped cream and mayonnaise. Pour in Pyrex pan and refrigerate.
Heat oven to 350°. Butter a 9-inch round baking pan. Combine ice cream topping and butter in the baking pan; sprinkle nuts over. Separate the bread sticks, but do not uncoil them. Arrange in pan with sides touching. Bake until golden, about 25 minutes. Let stand in pan 5 to 10 minutes, then invert on serving plate. Yields 10 rolls.
Peel potatoes. Cut in long strips 1/2-inch wide. Dry strips with paper towels. Toss in a bowl with oil. When strips are well coated with oil, spread them in a single layer on cookie sheet. Place in a 450° oven for 35 minutes. Turn on sides to brown on all sides.