HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook potatoes, peel and cut into a large bowl. Stir in sour cream, onions, 1 cup cheese, salt and pepper. Turn mixture into buttered 2-quart casserole. Top with remaining cheese and sprinkle with paprika. Refrigerate several hours or overnight. Bake, uncovered, for 30 to 40 minutes at 350°. Serves 8 to 10.
Mix all together, and then add eggs. Bake in a 9 x 13-inch pan for 30 minutes at 350°. Cool cake slightly, and pour icing over cake in pan.
Mix ingredients in large bowl. Season with salt and pepper. Pour in 9 x 13-inch casserole dish. Top with crushed potato chips (last 10 minutes). Bake at 350° for 1 hour or until done. (Another topping: 2 cups crushed cornflakes mixed with 1/4 cup melted margarine.) Serves 8 to 10.
Put the French onion soup on the bottom of a glass (9 x 13-inch) baking dish. Combine the cream soups in a bowl and pour on top of the French onion soup. Place the chicken breasts on the soups. Cover the chicken with Cheddar cheese soup. Bake, uncovered, at 350° for approximately 1 1/2 hours or until chicken is done. Serve with rice or pasta.
Mix pineapple and sugar in saucepan, bring to a boil, remove from heat and add jello, stir until dissolved. Add cream cheese and stir until melted. Add ice water and let cool. Add celery and nuts. Refrigerate until mix thickens, then fold in Cool Whip. Refrigerate. Salad is better if allowed to set for 24 hours.
Mix first 3 ingredients together with hands and save out 3/4 cup for icing. Put last 3 ingredients with first 3 and mix well. Pour into greased pan and sprinkle with part saved out. Bake in moderate oven for 30 to 35 minutes.
Mix with hands, adding milk until it holds together. Roll between waxed paper. Put into pans and prick with fork. Bake in 425° oven for about 10 minutes or until brown.
Combine first 5 ingredients. Mold into a shape. Pour shrimp cocktail sauce over. Serve with crackers.
Make the cake as directed on box. Cool about 10 minutes. Cut or break the cake into little pieces. Mix up vanilla pudding according to directions and set aside. In a clear punch bowl, put a layer of cake crumbs, a layer of pineapple, a layer of pie filling, a layer of vanilla pudding and a layer of Cool Whip. Do another layer the same way, ending with Cool Whip. Great for covered dish dinners.
Pop popcorn while melting other ingredients, stirring until marshmallows are melted. Pour over popcorn and stir well, then eat! Delicious!
Combine all dry ingredients, including nuts, in large mixing bowl. In smaller mixing bowl, put all remaining ingredients and beat with egg beater until it is well mixed. Pour wet ingredients into bowl with dry ingredients and stir until well mixed. Pour into 2 greased and floured bread pans and bake at 350° for 55 minutes or until toothpick inserted in center comes out clean. Crack in top of loaf is normal.
Rinse spinach leaves thoroughly; tear into bite-sized pieces. Drain on paper towels. Hull and rinse strawberries. Cut in half or leave whole, depending on size. Drain on paper towels. Blend onion, vinegar, vegetable oil, honey and Worcestershire sauce until smooth. Stir in sesame seed and poppy seed.
Process the orange and lemon in a food processor until chopped fine. Add cranberries and sugar. Process until coarsely chopped. Pour mixture into bowl. Cover and chill 30 to 45 minutes at least. Makes 3 cups.
Put the peas in cold water first thing in the morning. At 10 o'clock, put peas in kettle with a gallon of water, salt pork, onion, carrot and the celery. When simmered for 1 1/2 hours, add the chicken stock and summer savory. Simmer for another 1 1/2 hours. Rub through a strainer and enjoy.
In bowl, combine all ingredients. Turn into a 9-inch glass pie plate with a glass, open end up, in center of dish, packing lightly. Cook 6 to 8 minutes, rotating dish halfway through cooking time. Remove excess drippings. Pour catsup over top, cover with waxed paper, and cook 6 to 8 minutes, rotating dish. Rest, covered, 10 minutes before serving.
Mix boiling water with Jell-O; stir until dissolved. Add 7-Up. Chill until partially set.
Combine vegetables. Add sugar, salt and oil; mix. Add water. Cook until just tender, 10 to 15 minutes. Makes a pretty dish, also very tasty. Serves 8.
Cook rind until tender (not real soft) to which 2 tablespoons salt and 1/2 teaspoon powdered alum has been added. When tender, drain off water and rinse.
Place bacon slices on bottom of pan. Combine loaf ingredients; put on top of bacon. Bake at 350° for 1 hour uncovered.
Turn each mushroom upside down and remove the stem. Using a spoon, hollow out the inside of each, making a cup. Save the hollowed out portion of the mushroom and the tender portion of the stem. Place the mushrooms on a lightly greased baking pan, cup side up. Cut each bacon strip into 6 pieces. In the bottom of each mushroom cap, you will place a piece of bacon. Next, put one tablespoon of wine in each mushroom and set aside the remaining wine.
Combine shortening and sugars; cream on medium speed for 5 minutes. Add egg and vanilla. Continue beating until blended. Add peanut butter; blend at low speed.
Cream butter, sugar, egg and	vanilla in large mixer bowl. Combine flour, cocoa and salt; blend in.	Fill cookie press with dough. Press cookies onto cool ungreased cookie sheet.	Bake at 350° for 5 to 7 minutes. Remove from cookie sheet; cool on wire rack.	Makes 4 to 5 dozen cookies.
In small saucepan melt margarine. Add lemon juice, oregano, salt and pepper and oil. Reduce heat to low and let simmer for 1 minute. Transfer to shallow glass bowl and let cool slightly. Add chicken and turn to coat. Marinate, cover and refrigerate overnight or 1 hour. Transfer chicken to shallow baking pan that is large enough to hold chicken in single layer. Broil for 4 minutes on each side. May be grilled out on grill.
Cream sugar and oleo. Add eggs, one at a time. Add flour and vanilla. Grease and flour tube pan. Bake at 325° for 55 minutes. Let cool for 10 minutes in pan.
Mix sugar, flour, soda and cinnamon. Add egg yolks, one at a time. Beat good after each addition. Add oil, egg whites, pineapple, carrots and vanilla. Mix well. Mix in coconut with hand. Bake at 325° for 25 minutes in greased and floured pans. Makes 3 layers.
Prepare cake according to package directions and bake in a 9 x 13-inch pan for 25 minutes. Cool on cake rack. Blend cream cheese with pudding and gradually add milk. Spread on cooled cake. Drain pineapple well; spread over pudding cheese mixture. Spread whipped topping over pineapple. Sprinkle coconut over whipped topping. Refrigerate. Makes 15 to 20 servings.
Dice onions and pulverize chipped beef. Take 1/2 of beef (1 package); set aside. Combine all other ingredients. Moisten hands with water to form cheese ball more easily. Roll in meat previously set aside. Refrigerate for 1 hour or longer.
Layer chunks of chicken in bottom of buttered casserole. Pour soup (which has been heated) over chicken. Sprinkle generously with poultry seasoning. Melt butter and stir in stuffing mix. Spread this mixture on top of chicken and soup. Bake, covered, at 350° for 45 minutes.
In large skillet, melt margarine over medium heat. Stir in 3/4 cup cream. Stirring constantly, cook over medium heat 2 to 3 minutes. Add fettucine to skillet. Stir in remaining cream, cheese, pepper, salt and shrimp. Cook 1 minute. If desired, serve with additional cheese and pepper.
Mix Cool Whip, limeade, sweetened condensed milk and food coloring in large bowl. Pour into pie crust and refrigerate for 1 hour. A very rich dessert. Can be topped with real whipped cream.
Combine crabmeat, bell pepper, mayonnaise, parsley, chives, lime juice, mustard, Parmesan cheese and hot pepper sauce; blend well. Spread 1 tablespoon of crab mixture on each slice of bread. Line broiler pan with foil; preheat broiler. Place the crostini on the broiler pan and broil 4 inches from the heat for 5 to 6 minutes, or until lightly browned. Each serving contains 88 calories and 2 g fat.
Place large enough piece of foil in baking pan to cover all food. Place beef in center of foil. Pour soup over beef. Cover with foil. Bake at 350° for 30 minutes. Unfold foil. Add vegetables and reseal. Cook for 30 minutes longer, or until vegetables are tender. Yields 4 servings.
Butter a 9-inch spring-form pan. In a small bowl, combine crumbs and butter. Line bottom and sides with crumb mixture. Chill.
Grease a 9 x 13-inch pan well. Sprinkle nuts evenly on bottom. Place frozen rolls evenly on top of nuts. Sprinkle brown sugar over top, then dry pudding mix and cinnamon. Cut butter in small pieces. Place evenly over other ingredients. Cover with wax paper. Let set overnight on kitchen counter. Bake at 350° for 30 minutes. Turn upside-down on plate to let syrup run through rolls. Serves 12.
Prepare pasta per instruction on box. Chop all vegetables into equal sizes. Cut pepperoni into quarters. Mix all ingredients together, and chill for 1 hour before serving.
Soak cucumbers in salt water for 6 days; drain. Rinse in cold water. Slice and soak in 1/2 cup alum to 1 1/2 gallons of water for 2 days. Rinse alum water off. Soak overnight in 1 gallon of vinegar; pour vinegar off. Put pickling spice (tie up in cloth) in bottom of jar or crock. Add 1 layer of cucumbers and 1 layer of sugar; repeat until you've used 10 pounds of sugar.
Heat oven to 400°. In a large skillet, brown the ground beef; drain well. Add corn, green onions, chili powder, potato slices, contents of sauce mix envelope, boiling water and milk; mix well. Spoon mixture into ungreased 8-inch baking dish. Bake at 400° for 20 minutes or until mixture bubbles around edges. Cover loosely with foil. Bake an additional 10 minutes or until potatoes are tender. Garnish with sour cream, green onions and red pepper rings.
Drain and coarsely chop artichokes. Set aside. Combine all other ingredients. Fold in artichokes. Sprinkle parsley on top. Bake at 350° for 25 minutes until golden brown. Serve with crackers.
Melt butter in ovenproof dish. Combine the flour, sugar and milk; pour in dish. Spoon apples into mixture; do not stir. Bake at 350° for 45 minutes.
Mix well. Chill and serve as dip or as a tomato-style salad dressing.
Place a layer	of mixed vegetable ingredients in a buttered casserole. Top with a sprinkling of brown sugar and cracker crumbs. Repeat layering and sprinkle with sugar and crumbs. Dot with butter and bake 45 minutes at 400°.
Mix together and use a small frypan. Heat pan; put a little butter to coat bottom of pan. Pour a little batter and roll to coat bottom of pan. When firm, turn with spatula. (Double recipe for 4 people.)
Mix all ingredients together well. Store in airtight container. When ready to serve, mix 2 teaspoons of mix in 1 cup hot water. For ice tea, mix 2 teaspoons of mix into 1 glass of ice water. This makes a nice gift when presented in an attractive container.
Brown hamburger and onion in 1 tablespoon cooking fat until hamburger loses its red color. Cook noodles according to directions on package. Mix the meat and noodles and fry in a skillet with 4 tablespoons butter until brown on the underside. Turn out on plate and melt 1 tablespoon butter in skillet. Return cake to skillet to brown other side. Sprinkle with grated Cheddar cheese and cut into wedges.
Drain all fruit and save the juice. Dice up the fruit into bite size pieces. Set aside.
Combine chicken with egg white and cornstarch. Heat oil in wok; stir-fry chicken for 4 minutes until done. Add nuts, onion and remaining ingredients. Heat thoroughly. Serve hot over rice. Makes 4 servings.
Beat eggs. Add margarine and sugar. Stir in beans. Add coconut, nuts and vanilla. Pour into the pie shells. Bake in 350° preheated oven for approximately 45 minutes or until firm.
Mix together ingredients. Chill until firm enough to work. Roll into	balls and chill until very stiff. Dip into melted chocolate pieces and 1/4 block paraffin.
Cook corned beef and cool. Slice with sharp knife with long way of the meat. Spread small amount of Thousand Island dressing on slice of rye bread. Top with thin slices of corned beef (about 2 1/2 ounces), Swiss cheese, then sauerkraut and bread. Grill until bubbly. Serve with horseradish, pickle sticks and potato chips.
Combine all ingredients. Heat to boiling and simmer 5 minutes. Drain and cool before serving.
Cream together the eggs, sugar and oil; add nuts, zucchini and vanilla. Sift dry ingredients and gradually mix together. Bake in 9 x 5-inch pan at 350° for 1 hour.
Get cheeses at room temperature. Mix everything with an electric mixer. Chill overnight. Form into desired shape (wet hands slightly for better handling). Roll in crushed nuts or use almonds, for pine cones, starting the layering at the tip and working up to the stem.
Mix all ingredients with blender. Freeze. Serve slushy. Makes 1 gallon.
Sprinkle onion over greased baking dish; place fish in a single layer over onions. Add tomatoes. Bake at 450° for 15 minutes. Sprinkle cheese over fish and return to oven until cheese melts.
Slice peaches and soak in lemon juice. Mix dry ingredients into eggs. Beat with milk and lemon. Add melted butter and mix with fork until smooth, 1 minute. Butter 9-inch pan. Spread batter in pan. Arrange peaches on batter. Sprinkle with cinnamon and sugar. Bake for 25 minutes in a 400° oven.
Mix all ingredients except V-8 juice and let stand 45 minutes, stirring every 5 to 10 minutes. Add V-8 juice and refrigerate for 24 hours. You can use the marinade over and over until it gets too weak. This is like icebox pickles, just keep adding veggies when it gets low.
Cook onion in butter until tender. Add ham, eggs, cheese, crackers, milk and pepper. Mix well; pour into a baking dish. Bake at 350° for 45 to 50 minutes or until knife comes out clean.
Melt the butter in a 9 x 13-inch pan. Chop the spinach and set aside. Beat eggs in a large bowl; beat in flour, milk, salt and baking powder. Stir in cheese and spinach. Pour into pan over butter. Bake in 350° oven for 35 minutes. Makes 3 dozen squares.
Cream together margarine, shortening and peanut butter. Beat in gradually the 2 sugars. Add eggs 1 at a time, beating well after each.
In a large Dutch oven place beans, onion, salt pork or ham butt. Cover with water and cook slow for about 3 hours, adding water as needed. Then form small meatballs from ground meat and add to cooking beans along with stewed tomatoes and green pepper. Cook another hour or until beans are done. Serve with corn bread and western music.
Heat oven to 350°. In 10-inch skillet, heat 2 tablespoons oil over medium heat (1 to 2 minutes). Add chicken and sausage; cook until chicken is lightly browned and sausage is no longer pink (15 to 20 minutes). Remove chicken and sausage; set aside. Drain off fat. Reserve 2 tablespoons. Stir rice and onion into fat. Cook over medium heat, stirring occasionally until rice is golden (3 to 5 minutes). Gradually stir in chicken broth, salt, pepper, oregano, saffron and garlic. Continue cooking until mixture comes to a full boil (10 to 12 minutes); place mixture in roasting pan. Top with chicken and sausage. Bake for 30 to 35 minutes or until rice is tender. Stir in peas and tomatoes; top with shrimp and clams. Cover; continue baking, stirring occasionally until shrimp turn pink and clams open. Discard any clams that do not open.
Combine all ingredients and bake in covered pan 5 hours at 250°. Makes its own gravy.
In large bowl, combine chicken strips, salt and pepper. Cover and let set overnight in refrigerator. The following day, pour oil over chicken, then stir in cornstarch. Let set 1/2 hour before preparation. Whip egg whites until foamy. Pour over chicken. Let stand 30 minutes. In hot skillet, melt margarine and oil. Add chicken and saute 10 to 15 minutes or until nicely browned. Put in dish and add parsley and chives. Can serve alone or with rice.
Scald 1 cup milk then stir in sugar, salt, and shortening. Dissolve yeast in water. Cool mixture of milk. Blend with yeast and add 3 cups flour. Beat until smooth, stir in remaining flour. Turn out on lightly floured board. Knead until smooth and elastic. Place in greased bowl, brush with shortening. Cover, let rise in warm, draft free place until doubled in bulk (approximately 2 hours). Punch and turn out again onto board. Divide in half. Let rest 15 to 20 minutes. Shape and place in greased bread pan. Let rise again approximately 1 hour. Bake at 400° for 50 minutes. To sweeten, add raisins to original dough recipe.
Cook grits with water and salt as directed on package. Add remaining ingredients. Put into a greased casserole and bake 40 minutes at 325°. After cooking, sprinkle with sharp cheese and paprika. Heat about 20 minutes before serving.
Press crushed cookies and melted butter in 9 x 13-inch pan. Add softened ice cream and refreeze. Combine syrup, milk and butter. Cook 1 minute. Cool. Add to crust and freeze. Add Cool Whip and nuts. Refreeze.
Mix: flour, walnuts and butter. Spread in 9x13 pan. Bake for 30 minutes then cool.
Cream sugar; add eggs, one at a time, beating well after each. Add molasses, flour, cinnamon, ginger and allspice. Dissolve soda in buttermilk. Add alternately with flour to first ingredients. Add raisins, chopped nuts and vanilla. Bake at 375° for 15 minutes in greased and floured muffin pan. This dough may be kept covered in icebox for several days and cooked as desired, a few muffins at a time.
Beat the first 5 ingredients for 2 minutes. Pour half of mixture in greased 8-inch square baking dish. Put the apples over mixture. Combine 1/2 cup sugar, chopped walnuts and ground cinnamon. Sprinkle half over apples. Pour in remaining batter, then top with the rest of sugar mixture. Bake at 350° for 55 minutes or until toothpick comes out clean.
Beat eggs with fork until well blended. Stir in oil and vanilla. Blend in sugar. Mix dry ingredients (flour, baking powder and salt). Blend dry ingredients into creamed mixture. Drop by teaspoons about 2 inches apart on ungreased cookie sheet. Flatten with greased bottom of glass dipped in sugar. Bake for 10 minutes at 400°.
Mix all ingredients in a bowl with mayonnaise to cover. Chill 4 to 6 hours before serving.
Mix eggs, milk and sugar and cook until thickens. Add vanilla and marshmallows to hot custard. Let cool. Add 1/2 container of Cool Whip (fold in). Add maraschino cherries and nuts to custard.
Soften cream cheese and combine with Cheddar cheese and horseradish. Crumble bacon. Combine half into cheese mixture. Chill mixture, then form into a ball. Roll in remaining bacon bits. Serve with favorite crackers.
Place chicken, water, tomatoes, onion, apple, mace, salt and curry in saucepan; cover and bring to a boil over moderate heat. Reduce heat; simmer 40 to 45 minutes until chicken is tender. Remove from heat and cool quickly. Remove chicken; chill broth several hours to allow fat to harden. Bone and cut chicken into small pieces. About 30 minutes before serving, discard fat from broth. Add chicken, carrot and green pepper. Cover and cook about 15 minutes over moderate heat. Makes about 4 servings.
Bone chicken and discard skin. Cut each half breast into 10 - 12 strips. Saute chicken strips in the butter in nonstick coated skillet, stirring until opaque. Add onion and apple and cook a few minutes. Stir in flour and seasonings. Add bouillon and cook, stirring, until slightly thickened. Add milk, raisins, lemon juice, and salt. Mix well and heat thoroughly. Serve with Rice. Serves 8.
Combine first 4 ingredients, stir until moistened. Put half of	mixture into greased Bundt pan. Arrange rolls over top of mixture. Spoon rest of mixture over rolls. Cover and chill overnight.	Uncover and bake at 350° for 20 minutes. Cool 5 minutes; invert on plate.
Combine all ingredients. Mix well. Roll in heavy foil; make a 4-inch roll. Place in refrigerator overnight. Slice 1-inch thick. Brown and place in baking dish. Smother with onions and/or mushrooms and mushroom soup. (I mix half onion soup with mushroom soup.) Bake 45 minutes at 350°.
Place rice in 2-quart casserole. Cover with water, salt and pepper. Dredge chicken in flour. Place over rice in one layer, if possible. Sprinkle with onion soup and mushroom soup. Cover and bake at 325° to 350° for 1 to 2 hours. Remove cover. Brown for 30 minutes longer. Yields 4 to 6 servings.
Combine eggs, milk, flour and sugar. Mix well. Cook over low heat until thick. Add peanut butter and vanilla. Pour in baked pie shell.
Place fruit in casserole dish. Melt butter. Beat egg and sugar together and mix with butter. Place squares of bread over fruit. Spoon butter, egg and sugar mixture over each piece of bread. Be sure to coat each piece well. Put in 400° oven for 20 to 25 minutes or until fruit is bubbly. Do not overcook or bread will be too hard.
Bring sugar, butter, milk and cocoa to a boil; keep boiling for 1 minute. Remove from heat; add remaining ingredients. Stir until well blended. Drop by teaspoon onto waxed paper.
About 1/2 hour before dinner, place in serving bowl: tomatoes (cut in wedges), basil leaves, garlic cloves, onion (cut in thin wedges), salt, pepper and olive oil. Stir and leave on counter. Stir about every 10 minutes. Remove garlic and serve in curved bowl with crusty Italian bread for dunking. Serves 2 to 6 people.
Cut cheese into cubes. Melt in double boiler over hot water, stirring frequently. Brown sausage in heavy skillet; drain grease. Place sausage, cheese and Bisquick in large mixing bowl. Mix well. Shape into small balls. Place on cookie sheet. Bake in preheated oven at 350° for 15 minutes. May freeze on cookie sheet and store in plastic bags in freezer.
Sift dry ingredients in mixing bowl. Add shortening (preferably butter-flavored Crisco), half of the milk and egg yolks. Stir until flour is dampened, then beat 2 minutes at medium speed. Add remaining milk and beat 1 minute more. Bake in greased and paper-lined loaf pan (10 x 5 x 3-inch) in 350° oven for 1 hour and 10 minutes. Cool 5 minutes. Remove from pan. May be served with ice cream or fresh fruit.
Place sliced apples in 9 x 13-inch greased pan. Combine cinnamon and brown sugar. Sprinkle 1/2 of mixture over apples. Combine granulated sugar, flour, egg, salt and baking powder. Spread over apple slices. Sprinkle remaining cinnamon and brown sugar mixture over the top. Bake at 350° until done.
Separate eggs; set egg whites aside. Mix all other ingredients, except vanilla, and cook until thick. Remove from heat. Add vanilla and pour in deep casserole dish. Beat egg whites until stiff and holds peaks; beat in 3 tablespoons sugar. Pour over pudding and be sure it touches the side of dish. Put in oven at 350°; bake until brown as you like, about 5 to 10 minutes.
Dip chicken pieces in mixture of flour, salt, pepper and paprika. Melt fat in shallow baking pan in hot (400°) oven. Remove pan from oven. Place floured chicken in pan, turning to coat with butter. Leave skin side down. Keep chicken in single layer. Bake at 400° for 30 minutes. Turn chicken and bake for 30 minutes or until tender. Serves 4.
Coat large skillet with cooking spray and place over medium heat until hot. Add onion. Cover and cook 10 minutes until deep golden, stirring often. Combine salt, thyme, red pepper and black pepper. Sprinkle half the mixture over the onions. Add 1/4 cup chicken broth and cook 10 minutes, stirring frequently. Add 6 tablespoons broth and cook until liquid evaporates. Repeat procedure with remaining broth. Add vinegar and cook an additional 2 minutes or until most of the liquid evaporates. Remove from pan and keep warm. Rub chicken with remaining spice mixture. Coat skillet with cooking spray, then heat. Add chicken and cook for 2 minutes on each side. Serve with onions. Makes 4 servings.
Saute garlic in oil until golden brown. Add water, clams with liquid, parsley, salt and pepper. Simmer 15 minutes or until clams are tender. Add sauce to cooked pasta. Sprinkle with cheese and serve.
Mix and sift flour, baking powder, soda and salt. Cream shortening and sugar. Stir in flour mixture alternately with sour cream. Add vanilla. Make into 2 rolls and wrap in oiled paper. Place in refrigerator to chill. Cut in 1/8-inch slices and bake on ungreased pan at 400°.