HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Mix all ingredients except hash browns in a bowl.	Spray 9 by 13 inch pan with Pam/oil; pour in frozen hash browns, top with sour cream mixture and sprinkle corn flakes topping over top. For topping, mix corn flakes and 1 stick melted butter. Bake for 45 to 50 minutes.
Saute onions and mushrooms in butter. Add barley and brown lightly. Add salt and pepper. Put into 3-quart casserole. Add broth and mix. Cover and bake at 350° for 1 1/2 hours.
Make brine of 1 gallon of water and 1 cup coarse salt. Pour over cucumbers; weight down. Soak for 2 weeks. Take out of brine and soak overnight in cold water. Take out of water and slice 1/4-inch. Mix alum in enough water to cover. Soak for 24 hours. Don't rinse. Heat vinegar to boiling point. Pour over cucumbers and let set for 24 hours. Have crock or jar ready; place layer of cucumbers, layer of sugar and spices until all sugar and spices are used. Weight down and cover with cloth. Can be used next day but the older they are, the better. Don't add any vinegar; it will make its own. I left them in the jar for a couple of months, then put in quart jars. They do not have to be sealed.
Mix the shrimp sauce and cream cheese together. Fold in clams. Serve with Sociable crackers or your favorite.
Mix sour cream and taco mix thoroughly. Spread evenly in long cake pan. Put a thin layer of lettuce, then a thin layer of tomatoes and top it with a thin layer of Cheddar cheese.
Brown strips of steak in oil. Add onions, soy sauce, sugar, seasonings, green peppers, tomatoes and 1/2 cup water. Cook for 15 minutes. Add cornstarch with a little water and cook until all ingredients are tender.
Melt butter in baking dish. Mix sugar, flour and milk. Pour into melted butter. DO NOT STIR. Pour 3 cups of fruit (peaches or any kind) into mixture. DO NOT STIR. Bake at 350° until done.
Combine milk, mustard, sweetener, vinegar, salt into a small bowl and beat until light and fluffy. Mix well with potatoes, onion, parsley and celery. Hard-boiled eggs may be added, if desired.
Melt baking chocolate; set in fridge to cool. Cream margarine. Gradually beat in sugar. Beat in cool, melted chocolate and vanilla. Add eggs, one at time, beating 5 minutes each. Turn into pie crust and chill 1 hour. Top with layer of Cool Whip. Garnish with chocolate shavings from Hershey bar. Keep refrigerated.
Dissolve Jell-O in 1 cup boiling water. Dissolve Knox gelatine in 1/4 cup cold water. Add gelatin to the hot Jell-O; stir to dissolve. Add cranberry sauce, pineapple, wine, nut meats and mix by turning with a wooden spoon instead of stirring. Refrigerate in large or individual molds.
Shred cabbage and set aside. Cook bacon or sausage and fry the grease in a separate container to be used later. Chop up onion and green pepper and saute them with a little of the meat grease. After the pepper and onion cook, put in the cabbage; add meat grease in teaspoons and cook on medium-high. Add carrots, stirring constantly, for 10 minutes. Turn heat to simmer and add meat and seasoning. Cook until tender.
In a large kettle or covered pan, bring the first 5 ingredients to a boil. Reduce heat and add turkey breast. Cover and simmer 1 1/2 to 2 hours or until turkey is fork-tender. Remove and let stand 15 to 20 minutes. Cook liquid down or thicken with flour for sauce. Yields 6 to 8 servings.
Mix together in large bowl cream cheese, chopped onions, chopped green pepper, Lawry's seasoning salt and pineapple (very well drained). Mix together until well blended (May need to use hands). Add 1 cup pecans pieces and mix until blended again. Shape into ball and put on platter. Top with 1/2 cup pecans and chill for 1 hour. Eat with Toll House crackers.
Mix blueberries together. Spread out smooth. Then sprinkle with pecans, if desired. Sprinkle dry cake mix on top, then pour melted butter over dry cake mix and bake for 20 to 30 minutes at 425°.
Combine soups, water, butter and mushrooms; heat. When warm, remove 1 cup mixture. Add rice and pour in a 13 x 9-inch pan. Place chicken on top. Cover with 1 cup soup mixture. Bake at 325° for 2 to 2 1/2 hours or until chicken is tender.
Peel and slice cucumbers into thin slices. Put on a plate and sprinkle with salt. Cover with paper towels and another plate and put weights on top (such as 5 pound bag of flour) for about 1 to 2 hours. Cut rounds of bread. Spread with mixture of 8 ounces cream cheese and small amount of sour cream and lots of herbs. I find mint a must. Chives are also great. Onion may be substituted for chives. Place cucumbers on top of the cream cheese-herb mixture.
Bake spareribs for 1 hour, covered, at 350°. Drain grease and cut into pieces. Baste with Russian dressing; bake, uncovered, for 30 minutes. Baste once in between. Broil for 3 to 5 minutes.
Mix all ingredients together. Bake at 350° for 25 minutes. Makes 3 layers.
Sprinkle over dough. Bake for 1 hour at 350°.
Sort and wash 2 cups bean mix; place in a Dutch oven. Cover with water 2 inches above beans and soak overnight.
Put all ingredients in bowl. Mix, by stirring, as little as possible (do not use beater). Grease and flour pans. Bake at 350° for 30 to 35 minutes (two 9-inch pans) or for 35 to 40 minutes (9 x 13-inch pan).
Beat egg and add sugar gradually. Add milk; blend in the flour to which has been added the baking powder. Mix dates and nuts together with part of the flour. Add to cake mix with vanilla. Pour into an oiled baking dish and bake about 30 minutes in moderate oven. When sufficiently baked, remove from pan and place on rack for a few minutes. Cut the cake into halves. Then cut each half into narrow strips about 1-inch wide and 4 1/2 inches long. Roll each strip in powdered sugar and store in a tightly covered box.
Butter baking dish. Cook broccoli until tender and drain. Put in baking dish. Dot with 1/4 of butter and slice cheese to cover broccoli. Sprinkle crumbs on top. Add remainder of butter over top. Bake at 350° until cheese bubbles and crumbs brown.
Heat saucepan. Cook meat. Stir tomato sauce in it. On the side, cook Ramen until soggy. Mix Veg-All and all ingredients together until warm, then serve.
Cook Karo syrup and sugar to hard crack (300°), about 20 minutes. Take of heat. Add soda. Stir in and immediately pour into greased cookie sheet.
Fry together the hamburger, onion, salt and pepper to taste. Set aside. Simmer together for 5 minutes the undiluted mushroom soup, undiluted tomato soup, thyme, pizza seasoning, oregano, garlic and rice.
In pot, melt butter. Add flour, salt and pepper over medium heat. Add milk gradually until thickened. When mixture is thickened, add cheese. When cheese has melted, pour cooked potatoes in large baking dish, sprayed with Pam, and cover with cheese mixture. Bake at 400° until bubbly and top has browned a little.
Cream cheese and butter. Add eggs and sugar. Beat until creamy. Add flour and baking powder. Beat. Add vanilla. Bake in a greased and floured tube pan. Bake at 350° for 1 hour.
Cut okra and set aside. Cook onions, garlic and pepper in oil in large skillet over medium heat, stirring constantly. Add okra, salt, pepper and hot sauce. Simmer for 25 minutes or until okra is tender.
Cook rice according to package directions, omitting salt and fat. Combine spice blend, cumin and black beans in a medium saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat; stir in rice. Spoon about 1/3 cup bean mixture down center of each tortilla. Top each with 2 tablespoons cheese, 1 tablespoon green onions, 1 tablespoon salsa and 1 tablespoon yogurt. Roll up. Yields 6 servings (serving size: 1 burrito).
Mix and marinate pork chops for 2 to 4 hours. Stir often. Cook on grill until done. Very tender.
Mix flour, cream cheese and butter with finger tips. Add sugar, salt and water; mix well. Let rest 12 hours or overnight in refrigerator.
Skin chicken, if desired. Mix sour cream, lemon juice and Worcestershire sauce. Mix bread crumbs with about 1/4 cup Parmesan cheese. Dip chicken in sour cream mixture. Roll in crumbs. Place in baking dish which has been sprayed with Pam. Bake at 350° about 1 hour.
Mix butter, sugar, flour and salt. Add eggs and beat well. Stir in corn and milk. Pour ingredients in buttered casserole. Bake for 45 minutes at 325°. Stir after cooked for 25 minutes. Return to oven and let cook for another 20 minutes.
Half hard-boiled eggs lengthwise and remove yolks. Place yolks in a bowl; mash with a fork. Add mayo, mustard and vinegar; mix well. Season with salt and pepper, if desired. Stuff egg white halves with yolk mixture. Garnish with paprika or parsley, if desired. Makes 12 servings.
Soften cream cheese. Grate extra sharp cheese. Mix all the cheeses together, a little Worcestershire, onions and enough mayonnaise to make the mixture spreading consistency. Spread between 2 slices of bread. These make nice party sandwiches when sliced into small diagonals or squares.
Mix Dream Whip (as stated on box), cream cheese and sugar together. After you mix thoroughly, beat on high for 5 minutes. For crust you need graham crackers (directions on box). After you have crust, layer cherries and whip cream mixture until you run out. Sprinkle a little of cracker crumbs on top.
Bake pie shell and cool completely. Mix cream cheese with milk; whip and pour into pie shell. Pick out least and smallest berries and mix with water. Simmer 5 minutes; add cornstarch and sugar. Cool until thick. Add lemon juice. Pour over cream cheese. Garnish with remaining berries and chill.
Blend sour cream, cream cheese and taco seasoning. Spread thinly over serving dish. Layer with shredded toppings. Keep chilled until serving. Serve with Doritos.
Melt margarine. Add flour and paprika. Blend, adding slowly and stirring, hot chicken stock, heavy cream and milk which has been scalded. Cook 5 minutes over low heat, stirring. Remove from heat and add chicken, pimentos and mushrooms that have been sauteed in margarine and eggs that have been slightly beaten. Serve on toast.
Heat juice to boil. Add jello and dissolve. Add cold water. Add pie filling and pineapple; stir well. Put in a 9 x 13-inch dish and set. Mix the cream cheese, sugar and sour cream. Spread on top and put on nuts. Chill.
Place fish in pan. Add 1/2 cup of water, salt, pepper and grated onion. Cover the pan with a top and let stew for 30 minutes.
Soften gelatin in water. In saucepan, pour gelatin and add tomato soup; bring to a boil. Take off heat and add in cream cheese, Worcestershire sauce, mayo, celery, onion and salmon. Pour into a mold and place in fridge for at least 3 hours.
Brown meat on all sides in hot shortening in Dutch oven. Season with salt and pepper. Add berries, onion, celery and water. Cover tightly and cook 2 to 2 1/2 hours or until tender. Add water, if needed.
Fry and crumble bacon. Grate cheese into medium-sized bowl. Add bacon, onion, almonds, mayonnaise, salt, pepper and Worcestershire sauce. Trim bread crusts and cut each slice into 4 strips. Spread mixture on each strip. Freeze for 1 hour. Store frozen strips in a plastic bag to use when desired. When needed, place frozen strips on cookie sheet and bake at 400° for 10 minutes. Serve hot.
Rinse 3 to 5 pound Regal rump roast. Sprinkle meat tenderizer over roast, then prick meat with fork tines. Cover meat completely with marinade. Cover and refrigerate overnight. Bake in same marinade sauce at 225° for about 4 hours.
Dissolve yeast in warm water. Add other ingredients and stir until sides of bowl are clean. Press into pizza pan and bake at 425° for 10 minutes. Add favorite topping.
In a mixing bowl, combine oats, flour, brown sugar and baking soda. Stir in melted margarine. Press mixture into a lightly greased 12-inch pizza pan. Bake at 350° for approximately 15 minutes or until lightly browned. Remove from oven and let cool.
Cream together the shortening and sugar. Add the molasses and egg. Beat well and add the remaining ingredients. Chill; form into 1-inch balls. Roll in granulated sugar, or just dip in top half. Place on greased cookie sheet, 2 inches apart. Bake in preheated 375° oven for 8 to 10 minutes. Makes 4 to 5 dozen.
Mix vegetable oil, white sugar, eggs, cinnamon and vanilla. Add all remaining ingredients and mix well. Bake at 350° in a 9 x 13-inch pan for 1 hour. Mix 1/3 cup sugar with 1 teaspoon cinnamon and sprinkle over top of cake before baking.
Chop cabbage in medium size pieces. Spread in bottom of a greased 9 x 13-inch pan. Brown meat and onion in a large skillet, breaking up meat with a large spoon, as it cooks. Stir in rice, salt and pepper. Spoon mixture over cabbage.
Beat egg whites, cream of tartar and salt until peaks are stiff. Add marshmallow cream and beat until stiff.
1st Layer: Mix flour, oleo and pecans and press into 9 x 13-inch pan; bake for 20 minutes at 350°.
Remove seeds from peppers. Parboil for 5 minutes. Drain and place in baking dish. Saute onion and garlic powder in margarine. Stir in 1 can tomato sauce, cooked rice, 1 cup cheese and oregano. Spoon into peppers. Cover with can of tomato sauce. Bake at 350° for 20 minutes. Top with remaining cheese and bake until melted.
Stir together. Spread evenly in shallow pan. Bake at 350° for 20 minutes. Stir occasionally. Save 1/3 of this mixture after cooking to spread on top.
Cook noodles according to package. Blend the 5 egg yolks, cream cheese and sour cream. Melt butter; mix with cooked noodles. Mix buttered noodles with above mixture. Beat egg whites with sugar until creamy. Add to noodles. Put in greased 8 1/2 x 11-inch casserole pan. Top with crushed corn flakes. Sprinkle top with 2 tablespoons sugar and ground cinnamon. Bake at 375° for 1 hour, or until set. Serve warm as a dessert or a side dish with a light meal.
Brown sausage and break up into little pieces; drain. Cube the cheese and add to pan with browned sausage. Stir over low heat until cheese has melted.
Mix butter and sugar. Add eggs. Mix in dry ingredients. Add apples. Spread in greased pan. Bake 40 to 45 minutes at 350°.
Dump all ingredients in bowl and mix well. Add egg and over 1 cup and 1/4 of buttermilk. Stir well. Add small amount of water if too thick. Put in 2 tablespoons of Crisco or bacon dripping in iron skillet and let get hot. Pour cornbread mixture in skillet. Bake in oven at 450° for about 12 to 15 minutes. If not browned on top when 15 minutes are up, put under broiler to brown.
Place cooked chicken in bottom of dish. Top with Swiss cheese. Top this with the soups. Prepare stuffing mix according to package directions. Place on top of soup layer. Bake at 350° for 1 hour. Tastes like Thanksgiving dinner.
Peel and slice apples. Add cinnamon and sugar. Mix well and let stand to form juice while mixing crust.
Preheat oven to 425°. Layer frozen Tater Tots in large casserole dish. Brown the ground beef and layer on top of Tater Tots. Spoon on the soup and sprinkle cheese on top. Bake for about 25 minutes or until cheese is lightly browned.
Cook rice and put in large pan (13 x 9-inch). Cover with cooked broccoli. Spread soup over broccoli. Spoon Cheez Whiz over the soup. Bake at 350° for 30 minutes.
Saute onion in butter over medium heat. Stir in meat and brown. Add flour, salt and mushrooms; cook 5 minutes. Combine soup, water and sour cream in a bowl. Stir into meat mixture, add parsley. Simmer 10 minutes. Cook noodles according to package directions. Drain, spread on platter. Cover with meat mixture.
Line a 9 x 5 x 3-inch pan with brown paper, then wax paper. Set can of milk in hot water. Mix other ingredients, then add milk. Mix lightly. Fill pan and bake at 325° until brown on top, about 1 hour.
Mix pineapple and bread crumbs together into a baking dish. Mix eggs, sugar and margarine together. Pour over pineapple. Bake at 350° for 30 minutes or until it starts to brown.
Cut beef in thin strips. If beef is partially frozen, it is easier to cut. Combine soy sauce, garlic and ginger. Add beef. Toss and set aside. Heat oil in large frying pan or wok. Add beef and cook over high heat until browned. If not tender, simmer for 30 to 40 minutes over low heat. Add vegetables and cook until tender-crisp, about 10 minutes. Mix cornstarch with water. Add to mixture; stir until thickened. Add tomatoes and heat through. Serve over rice.
Preheat oven to 350°. Sift together first 3 dry ingredients. Mix melted butter, sugar, eggs and vanilla together until thick and yellow; add dry ingredients gradually, mixing well after each addition. Pour into greased and floured pan and bake at 350° about 30 minutes or until brownies test done.
Butter an 8 x 8 x 2-inch pan. In a medium saucepan, stir together the sugar, milk and salt. Boil 10 minutes. Add butter and boil until a small amount forms a soft ball when dropped into very cold water (not ice water). Remove from heat. Add vanilla. Beat and pour into buttered pan.
Heat corn syrup to boiling. In a separate bowl, mix granola, raisins, powdered milk, coconut and nuts. Mix peanut butter in heated corn syrup. Add granola mix into peanut butter mix. Add chocolate chips, if desired.
Cook until thick. Put filling into baked 9-inch crust. Top with meringue. Brown in oven. Makes a large pie.
Chop shrimp and eggs finely. Mix in mayonnaise and garlic. Roll into a ball and sprinkle with paprika for color. Great with Wheat Thins.
Beat eggs until light. Mix flour with sugar. Add to eggs and beat well. Stir in syrup, vanilla and salt. Fold in pecans. Pour into pie shell. Bake at 350° for 45 to 50 minutes.
Cook celery slowly in small amount of water for 10 minutes and drain. Dice 1/2 of bread into cubes. Put in bottom of 10 x 13-inch greased baking pan. Mix tuna, onion, mayonnaise, celery and pimento and green pepper. Spread over bread. Dice remaining bread, place over tuna mixture. Mix eggs and milk, pour over top layer. Cover with foil. Refrigerate overnight. Bake 12 minutes at 325°. Spoon soup over top, sprinkle with grated cheese and paprika. Bake 1 hour at 325°.
Dissolve pudding and jello in hot water. Bring to a boil. Boil for 5 minutes, stirring constantly. When pan cools, add remaining ingredients. Refrigerate at least 2 hours.
Combine the curry powder, cumin, salt, pepper, cloves, water, garlic and tomato paste in a small bowl. Stir until blended; set aside. Heat the oil in a Dutch oven over high heat. Add the onions and cook, stirring occasionally, until tender, about 3 to 4 minutes. Add the spice mixture; cook until fragrant, about 1 minute. Add the chicken, apple, carrots and broth. Reduce heat and simmer, covered, stirring occasionally, until chicken is cooked and vegetables are tender, about 12 to 14 minutes. Stir in the peas and heat through. Serve with cooked rice or couscous. Yield: 4 servings.
Combine butter and bread cubes. Mix well and set aside. Combine eggs, sugar and milk. Beat with electric mixer until just blended. Add bread cube mixture and pineapple, stirring well. Pour into lightly greased 2-quart baking dish. Bake, uncovered, at 325° for 30 minutes or until set.
Start making the salsa. In a bowl, combine the tomatoes, onion, celery, green pepper, chile peppers, mustard seed, parsley, vinegar, salt and pepper. Stir in oil. Let salsa stand for a few minutes for flavors to blend. In a skillet, heat butter. Brown cube steaks in butter on both sides until brown. Reduce heat. Cook, uncovered, for a few more minutes until cooked to your liking. Sprinkle with salt and pepper. Arrange steaks on hot serving plate. Spoon a little salsa over each steak. Serve remaining salsa alongside. Serve with sour cream, grated cheese and tortilla chips.
Brown ground meat and onion. Line bottom of large baking dish with layer of Doritos. Spread layer of meat and onion over chips. Pour beans over meat layer, then cover with grated cheese. Mix soup and Ro-Tel and pour over casserole. Bake at 350° for 45 minutes.
Drain crabmeat and finely slice. Combine with onion, cheese, Worcestershire sauce and dry mustard. Combine butter, water and salt in saucepan and bring to a boil. Remove from heat. Add flour all at once, beating until mixture forms a ball. Add eggs, one at a time. Blend in crab mixture. Drop by teaspoonfuls on greased baking sheet. Bake at 400° for 15 minutes. Reduce to 350° and bake another 10 minutes. Serve hot. Makes 4 to 5 dozen.
Boil 7 cups water and the sugar together for 10 minutes; let cool. In a second pan, boil 2 cups water. After it comes to a boil, remove from heat and add the tea bags. Leave tea bags in water for 15 to 20 minutes. Remove tea bags; let cool. After both mixtures are cool, mix together and add the orange juice and lemonade. Mix well. Add brandy. Put in gallon plastic container and freeze for 24 hours before serving. Use 2 ice cream scoops with soda mixer of choice (sweet or sour) per serving.
Children can mix the ingredients with a fork (and with clean hands). Shape into balls and store, covered, in refrigerator in a single layer, if there are any left. Yields 20 cookie balls.
Cook broccoli in small amount of water, just to thaw. Drain. Saute onion in butter. Melt cheese in onion mixture. Stir in mushrooms, soup and broccoli. Serve hot in chafing dish with Fritos.
Place spinach in large bag. Fasten and refrigerate. Mix vinegar, salt, pepper and garlic; toss with mushrooms. Cover and refrigerate no longer than 24 hours. Add oil to spinach in bag. Fasten bag securely and shake until leaves glisten. Add mushroom mixture. Shake until mixed.
Cut biscuits into fourths and dip in melted margarine. Roll in sugar, brown sugar and cinnamon (having been mixed together). Layer biscuits in greased or sprayed Bundt pan and sprinkle nuts over each layer. Sprinkle any leftover nuts over top. Bake at 325° for 45 minutes.
Mix margarine, sugar, vanilla and egg. Add flour and baking powder. Roll into large roll and cool in refrigerator (2 hours). Slice and place on ungreased cookie sheet. Bake at 375° for 10 minutes.
Precook frozen pastry shell slightly. In bottom of pan, put raw, chopped onions and broccoli. Grate white and yellow cheese; put on top of broccoli and onions. Pour mixture of eggs and milk on top and bake.
Mix all ingredients. Place 4 or 5 teaspoonfuls into a mug of hot water.
In medium bowl, with wooden spoon, mix eggs, sugar, milk, salt and 1 cup flour until well blended. Stir in remaining flour. Wrap dough in plastic wrap. Refrigerate 2 hours or until easy to handle (or place dough in freezer for 40 minutes).
Boil together the first 10 ingredients for 3 minutes; let cool. Add the flour and soda; mix with boiled mixture. Spread on cookie sheet. Bake at 350° for 25 to 30 minutes. Ice, if desired.
Mix together the first 4 ingredients. Pour water over 100% Bran cereal and set. Add flour, All-Bran, soda and salt. Bake in well-greased floured muffin tins for 15 to 20 minutes at 400°. Do not overbake.
In 1 1/2 to 2-quart casserole dish, combine butter, syrup and spices. Add sweet potatoes and roll until coated with liquid. Bake uncovered at 325° for 35 minutes. If sweet potatoes start to brown, turn them over in the liquid. If necessary, cover to keep from burning. Serves 4 to 6.
Prepare cake according to directions, making 2 (8-inch) layers. When cool, split both layers, making 4 layers. Blend together sugar, sour cream and coconut. Spread all but 1 cup of mixture between the layers. Blend remaining cup with Cool Whip and spread on top and sides of cake. Seal in airtight container and refrigerate.
Make bread cups; cut circles of bread, missing crusts. Butter both sides and put into muffin tins. Bake at 325° for 10 to 15 minutes. Saute 3 tablespoons chopped green onions in 4 tablespoons of butter. While in foam stage, not brown, add fresh mushrooms. Cook until moisture is evaporated 10 to 15 minutes. Sprinkle flour over mixture. Pour whipping cream over this mixture and bring to a boil. It will thicken heavily. Add seasonings and lemon juice. Cook 1 to 2 minutes. Fill bread cups and sprinkle with Parmesan cheese. Dot with butter. Bake at 350° until hot.
Drain fruit. Place in casserole dish. Melt butter. Add brown sugar and curry powder. Mix well and pour over fruit. Bake 1 hour at 325°.
Heat first 4 ingredients until boiling. Remove from the heat. Mix together next 3 ingredients. Add these ingredients to the boiled mixture. Mix well, then add last 2 ingredients. Mix together well and put in a 9 x 13-inch pan. Bake at 400° for 22 minutes.