HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the potatoes in salted water. When soft, rub through strainer. There should be 2 1/2 cups. Scald the milk with onion, remove the onion and slowly whisk the milk into the potatoes. Melt half of the butter and add the flour, salt, celery salt, pepper and cayenne. Stir until well mixed, then stir into the hot soup. Boil for 1 minute, strain and add the remaining butter. Sprinkle with parsley. Serves 4 to 6.
Cook noodles; drain and butter. Combine noodles, tuna fish and onion salt in buttered casserole dish. Mix in grated cheese and soup, diluted with 1/2 cup milk. Bake at 350° for 25 minutes.
Cut Mozzarella into large squares. Roll in flour and dip in eggs which	have been seasoned with salt and pepper. Roll in bread crumbs and then in eggs again. Finally, roll in bread crumbs. Fry in oil until golden brown. Serve hot.
In a large bowl, combine the hamburger, Lipton soup mix, bread crumbs and eggs. Form into meatballs and layer then in a 9 x 13 pan. In another bowl, combine the water, sauerkraut, brown sugar, cranberry sauce and chili sauce. Mix well and pour over the meatballs. Bake at 350° for 1-1/2 hours.
Saute onions, and garlic if you wish, in a little water until they are transparent. Place these in a bowl. Cook in a small amount of water and watch while cooking so that there is little liquid left. Do not drain, the little juice has a lot of flavor and good stuff. In the same pan, cook the meat until it is done; do not overcook. Add salt and pepper if you wish. Put the onions in and a few tablespoons of a combination of the sauces. I use about half as much tomato sauce to the enchilada sauce because I want it to have the flavor but, not to hot. So, you decide what combination you would like. Dice the olives and grate the cheese. Heat the sauce. Dip the tortillas, one at a time, in the hot sauce and line the 9 x 13-inch casserole dish. Put half of the meat and onions on top of the tortillas, grated cheese on top of the meat and a few tablespoons of sauce on the cheese. Dip more tortillas and place another layer on top of the first. Cut tortillas before dipping when you want to cover a small area, such as corners. Continue with the layers of meat, cheese and sauce. Sprinkle the olives on the top or put them inside. I have also used drained canned corn along with the meat. This is optional. Also I use the white corn tortillas. Bake at 350° for 30 to 45 minutes, covered.
Combine mixes, soda, oil and eggs. Beat well for 2 minutes. Fold in nuts. Pour into a greased and floured 10-inch tube pan. Bake at 350° for 45 to 55 minutes.
Cook broccoli according to directions on package. Saute onion, salt and mustard in 1/2-stick margarine. Add cream of mushroom soup and cook until bubbly.
Combine meat with remaining ingredients. Bake in covered pan at 350° for 2 1/2 to 3 hours. Stick fork in meat to check when tender. Remove meat when done and cool. Slice thin. Put meat back in juice and warm to serve.
Cream butter and sugar. Stir in vanilla with flour and mix well. Spread in a 9-inch spring-form pan. Cover bottom and 2-inches up sides.
Mix and chill well; roll in balls around olives. Bake at 400° for 12 to 15 minutes. If you wish, make dough as instructed, cut with small cutter size of a quarter and place pecan half on top. Bake at 400° for 12 to 15 minutes.
Cook 1/2 cup of sugar and 1 cup water until it boils. Set aside to cool.
Heat margarine (or butter) and oil in Dutch oven or large heavy saucepan. Add chicken and brown well. Add tomatoes (chopped), chicken broth, onion, parsley, salt, pepper, bay leaf and garlic (minced). Cover and cook over low heat 25 minutes. Add rice and cook 10 minutes, stir occasionally. Add peas and cook 10 minutes longer or until done and all the liquid is absorbed.
You will also need 8 (3 ounce) paper cups and 8 wooden sticks.
Drain crabmeat. Place cream cheese on serving piece. Add crabmeat on top. Then pour cocktail sauce over top of crabmeat. Serve with crackers.
Combine the first 4 ingredients. Press into a 9-inch spring-form pan. Beat cream cheese with electric mixer until light and fluffy. Gradually add sugar and flour. Mix well. Stir in eggs, one at a time, beating well after each. Stir in 2 tablespoons butter and 1 tablespoon Grand Marnier. Spoon into prepared crust in pan. Bake at 375° for 30 minutes. Let cool at room temperature on wire rack. Refrigerate 12 hours. Remove pan sides. Garnish with mandarin oranges. Serves 10 to 12 persons.
Cook noodles, drain. In bowl, beat eggs, salt and pepper. Stir in chicken and remaining ingredients. Blend in noodles. Pour into greased 9-inch pie pan. Bake at 350° for 45 minutes.
Mix together first 4 ingredients. Spread on top and bottom of bun. Add 1 piece of ham and 1 piece of Velveeta cheese. Wrap each sandwich in foil. Bake at 350° for 20 minutes. Serve.
Cook potatoes and carrots almost done, then add all other vegetables and simmer 30 minutes. Season well with salt, pepper and any other seasoning that you enjoy. Before quite done, add some instant potatoes just enough to thicken broth slightly.
Cut cleaned rabbit into serving pieces. Place them in a crock or jar and cover them with the vinegar and water. Add the seasonings and soak rabbit for 2 days. Remove the rabbit and roll in flour. Brown in hot fat. Gradually add 1 cup of pickling solution. Cover and simmer about 1 hour. Thicken with flour the liquid that remains and season to taste.
Heat jelly, chili sauce, lemon juice and mustard. Add sausage and pineapple. Simmer 10 minutes. Serve in small crock-pot with toothpicks.
Let cucumbers and onions stand in salt water overnight. (Use a large enamel pan and just cover cucumbers and onions with water.) Make a syrup of vinegar, turmeric, mustard seed and sugar. Bring to a boil. Add cucumbers and onions which have been removed from the salt water and drained completely dry. Cook on medium heat. Leave in just long enough for it to simmer and just start to bubble. Remove from fire and put in sterilized jars. When jars are filled, add 1/4 teaspoon of powdered alum to each quart; seal.
Cook spaghetti; drain. Cook hamburger; drain. Mix together. Add chili powder and tomato catsup. Bring to a boil, lower heat and simmer for 3 minutes.
Combine ham, crumbs, egg and milk. Form mixture into 1 inch balls. Place close together in small baking dish. Combine remaining ingredients and pour over ham balls. Bake for 20 minutes at 350°. Makes about 18. May be refrigerated or frozen, then heated at serving time.
Stir constantly until hard crack stage. Place on buttered jelly roll pan or cookie sheet. Add 10 plain Hershey candy bars. Spread melted chocolate and add crushed fine pecans.
Scald milk. Add shortening and sugar; cool. Add yeast, beaten eggs, flour and salt. Let rise until doubled; push down. Roll out small amount; cover with softened butter. Sprinkle cinnamon and sugar. Roll the dough and cut into small slices. Put into pans to rise.
Mix eggs, oil, sugar and vanilla. Add dry ingredients, except pecans. Lightly fold in pecans.
Mix all ingredients in pot. Cook on top of stove, boiling first. Then simmer for 5 - 10 minutes.
Combine ingredients in 2-quart saucepan. Cook over low heat until okra is done. Serve over rice, if desired. Yields 4 servings.
Mix lemonade and limeade according to can directions. Chill in pitchers. Place all juice, 7-Up and Squirt in a punch bowl. Add fresh lemon and lime slices to bowl. Serve.
Cover potatoes and onions with water in medium saucepan. Bring to a boil and then reduce heat. Simmer until potatoes are done. Add milk, butter and clams. Bring back to slow simmer. Let stew until flavor is absorbed into potatoes and until done.
Peel and slice potatoes 1/4-inch thick (as many as needed). Add paprika to color! Saute onion in butter and potatoes. Cover with water and add hot dogs.
Cream cheese and margarine with mixer. Blend in flour slowly. Stir in Rice Krispies and cayenne pepper. Add nuts. Drop by teaspoon on ungreased cookie sheet. Flatten with fork. Bake at 375° for 10 minutes.
Dissolve yeast in warm water. Add sugar, salt and butter; mix thoroughly. Add 1/2 of the flour; beat until no lumps. Gradually add remaining flour. Knead dough for 5 minutes. Take half of the dough; roll out to a circle 12 inches in diameter. Place on greased cookie sheet. Leave edges a little thicker than middle. Repeat with other half of dough. Let rise 20 to 30 minutes. Brush the tops with salad oil.
Boil chicken with onion. Debone chicken; save broth and onion. Mix remaining ingredients with 3 cups broth. Pour mixture over deboned chicken that has been put in a casserole dish. Bake at 350° for 45 minutes or until brown.
Cut meat into small squares. Soften the cream cheese and add the Accent, Worcestershire sauce, onions and 1 package of meat. Mix well and shape into a ball. Put second package of meat on outside of the ball.
Stir milk into Master Mix until flour is moistened. Knead 15 strokes on lightly floured board. Roll 1/2-inch thick. Cut and bake at 450° for 10 minutes. Yields 6 (2-inch) biscuits.
Beat egg white and sugar until mixture is light and sugar is dissolved. Add vanilla. Toss the nuts in this until they are coated. Drop by spoonful onto greased and floured cookie sheet, dropping about 3 pecans to each cookie. Preheat oven to 350° for 10 minutes. Put cookie sheet in oven and turn off heat. Let cookies sit in oven for 50 minutes. Store in tins.
Pour 1/2 cup fruit juice over marshmallows. Let stand while combining other ingredients. Then fold together and freeze.
Cut steak into 6 pieces about 8 x 4-inches. Pound with meat hammer. Combine rice and raisins, place in center of each piece of meat. Roll up and tuck in ends. Fasten with toothpicks. Brown in shortening; pour off fat. Add remaining ingredients except gingersnaps. Cover, simmer 1 1/4 hours or until tender. Remove cloves and bay leaf. Add gingersnaps. Cook 15 minutes more. Stir now and then.
Preheat oven to 350°. Cook noodles; fry hamburger. Drain noodles and hamburger. Put into rectangle pan (sheet cake size); add noodles, hamburger and ketchup. Mix well. Sprinkle with brown sugar. Put in oven for 10 minutes; take out. Put biscuits on top of mixture; small pat of butter on top of biscuits. Important: Reduce oven temperature to 250°. Put spaghetti with biscuits back in oven. Bake biscuits until done, 15 to 30 minutes.
Dissolve Jell-O with pinch of salt in 1 cup boiling water. Add mayonnaise and juice from pineapple and maraschino cherries. Set in refrigerator and let cool until thickens. Whip cream; add bananas and fold into Jell-O mixture. Add chopped cherries, pineapple and a few chopped nuts. Pour into lightly oiled loaf pan and freeze.
In a saucepan, mix the syrup, catsup, soy sauce, mustard, ginger and garlic powder. Bring to a boil; cook over medium heat about 6 minutes. Cut wings in halves at joint. Place skin side down on foil-lined jelly roll pan. Pour sauce over chicken, coating evenly. Cover. Refrigerate several hours or overnight. Turn chicken skin side up. Bake at 400° for 45 to 60 minutes, spooning sauce occasionally. Serve hot with remaining sauce or serve cold. Makes 8 to 10 appetizer servings.
Pour 1 cup of sauce into bottom of 12 x 18-inch microwavable dish and spread evenly. Top with remaining ingredients in this order: noodles, 1 1/2 cups sauce, half of Ricotta, half of Mozzarella and 3 tablespoons of Parmesan. Repeat the process and cover with remaining sauce. Sprinkle remaining Parmesan cheese on top. Cover dish with plastic wrap in which you have poked several small holes. Microwave on High 25 to 30 minutes. (Microwave cooking time may vary.) Turn once. Allow lasagna to stand about 5 minutes before serving.
Cook sausage in skillet until browned evenly. Add water, reduce to low. Cover and simmer 20 minutes. Drain, allow sausage to stand at room temperature until cool enough to handle. Heat oil in 5-quart pot. Cook onion and garlic in oil until soft. Stir in beef stock, tomatoes, carrot, oregano, basil, salt and pepper. Simmer 30 minutes. Cut sausages into thin slices, add to pot, simmer 10 minutes. Bring soup to a boil, add zucchini and tortellini. Reduce heat to medium-high and gently boil 7 minutes or when pasta is tender. Serve with sprinkle of Parmesan. Serves 6.
Tear lettuce, slice onions, slice water chestnuts and layer in order given. Refrigerate overnight.
Combine eggs and milk; stir in breadcrumbs, onion and salt. Add ground beef; mix well.	Shape into 1-inch meatballs. Bake meatballs, half at a time, in large shallow pan; cool. Arrange cooled meatballs in single layer on baking sheet so edges do not touch. Freeze until firm. Using 24 meatballs per package, wrap meatballs in freezer bags.	Seal, label and freeze.
In large bowl, blend sugar, oleo and chocolate; add eggs, one at a time, until well blended. Mix in vanilla. Combine flour, baking powder and salt. Add gradually to chocolate mixture, mixing well after each addition. Cover and chill 2 hours or overnight. Drop mixture by rounded teaspoonfuls into confectioners sugar, coating lightly. Then shape into balls. Place on greased baking sheets, 2 inches apart; flatten slightly. Bake at 350° for 12 to 14 minutes or until done. Remove from baking sheets onto wire racks to cool.
Sprinkle spareribs with salt and pepper. Brown spareribs in heavy skillet or broiler pan. Drain. Put sauerkraut, cabbage, onion and apple in crock-pot. Add browned ribs. Add caraway seed or dill weed to water and pour over all. Cover and cook on low 6 to 8 hours (or high for 4 to 5 hours; stir several times during cooking when using high only). Serves 3 to 4.
Dissolve gelatin in boiling water. Add cold water and chill until slightly thickened. Slice strawberries. Blend whipped topping in gelatin. Then fold in cake cubes and strawberries. Spoon in 10-inch tube pan. Chill until firm, about 3 hours. Makes 10 cups of 12 to 15 servings.
Mix all ingredients well and pour into a baked pie shell. Freeze for several hours before cutting.
Preheat oven to 450°. Scrub potatoes well and dry them. Prick potato skins with fork. Bake for 45 to 60 minutes. Cut potatoes in half lengthwise. Carefully scoop out potato without breaking skin. Mash the potatoes with butter, cheese, sour cream and salt. Fill potato skins. Sprinkle with paprika. Place in baking dish. Return to the oven at 350° for 30 minutes.
Preheat oven to 325°. Slice squash slightly thin. Blanch squash and drain; set aside. Beat eggs as if for an omelet. Add cheese, pepper and onion; blend. Spray glass baking dish with Pam cooking spray. Place a row of squash in dish. Pour a covering of egg mixture. Add remaining squash and cover with remaining egg mixture. Sprinkle with paprika and bake until done, approximately 20 minutes.
Bring green beans to a boil; drain off water. Mix in mushroom soup and put in a casserole dish. Top with onion rings. Bake at 400° for 3 to 5 minutes or until onion rings are brown.
Heat oven to 375°. Unroll dough into 4 rectangles. Press onto bottom and sides of 15 x 10 x 1-inch baking dish to form crust. Bake 11 to 13 minutes or until golden brown; cool.
Brown ground beef. Add onions and cook until onions are tender. Put into casserole dish alternately with soups and Tater Tots. Cook at 350° until bubbly. Top with cheese and heat until the cheese is melted.
Bring to boil the ham bone in a soup pot. Boil for about 10 minutes. Remove bone. Add veggies. Boil for about 20 minutes until tender, not soft; stir often. Stir in Velveeta; cook on medium heat for another 5 minutes. Mix cornstarch with about 4 tablespoons water. Mix in, stirring constantly. This will cause the soup to thicken. Add more if not thick enough.
Heat 1 cup pear juice to boiling; pour over jello. Stir until dissolved, then cool. Beat cream cheese with 2 tablespoons cream until smooth; add jello. Beat until partially thick. Fold in mashed pears and whipping cream.
To very soft and creamed shortening, add other ingredients and mix well. Mixture will be stiff. Chill for about an hour.
Use a big salad bowl. Make in order given in layers. Do not mix. Make at least one day ahead. Cover and refrigerate. Stays crisp. Toss before serving.
Preheat oven to 350°. Combine graham cracker crumbs with 3 tablespoons powdered sugar. Melt butter. Mix with crumbs and pat into a 9 x 13-inch pan. Bake for 10 minutes and cool.
Cook spinach; drain well. Prepare stuffing mix as directed (except butter). Mix together and add remaining ingredients. Let sit in fridge until well chilled. Roll into small balls and bake on cookie sheets (greased) at 350° for 20 to 30 minutes. Makes 60 to 80 balls.
Dice onion; brown ground beef and onion and drain. Mix in taco seasoning, refried beans, kidney beans, jalapeno relish and green chilies. Cook on low for 30 minutes. Sprinkle shredded cheese on top. Slice black olives and green onions on top of cheese. Heat until cheese is melted. Serve with tomato, lettuce, sour cream and tortilla chips.
To make dressing: Combine mayonnaise, chili sauce and dill pickle in small bowl. Spread top and bottom half of rolls with dressing. Place the corned beef on the bottom half of each roll. Top each with sauerkraut and 1 slice of cheese. Cover with the top half of the roll. Tear off 4 pieces of aluminum foil; wrap each sandwich securely. Heat in oven at 350° for 15 minutes.
Separate egg yolks from whites. Mix cake mix, yolks, oil and apricot nectar at medium speed for 4 minutes. Beat egg whites until stiff; fold into batter. Pour into greased and floured 9 x 13-inch pan. Bake at 325° for 35 to 40 minutes.
Cream shortening, margarine and sugar. Add eggs, 1 at a time. Add Orange Crush alternately with sifted flour. Bake at 325° for 1 hour 10 minutes. Let cool.
In a large kettle, combine sugar, cocoa, salt and warm water. Mix well. Add boiling water and boil for 10 minutes. Remove from heat. Stir in hot milk. Very good! Great for sled riding parties! Yields 100 servings.
Combine salad oil, vinegar, sugar, salt, pepper, onion and green pepper in blender and pour over beans. Chill before serving. Flavor improves overnight or longer.
Bring water and butter to rolling boil. Stir in flour. Cook on low heat until the mixture forms a ball (about 1 minute). Remove from heat, add eggs and beat until smooth. Drop by 1/4 c. on ungreased baking sheet about 3 inches apart. Bake at 400° for 35-40 minutes. Cool and add filling.
Mix all ingredients but whipping cream together. Beat whipping cream until stiff and add to fruit mixture. Freeze at least 3 hours.
Bring sugars, molasses, water and vinegar to boil; boil until forms a ball in cold water. Remove from heat and add butter and soda. Stir mixture into popcorn and form into balls.
Cream sugar and butter. Add eggs and vanilla. Sift dry ingredients together. Alternate cups of milk. Store in refrigerator overnight. Bake at 400° for approximately 6 to 8 minutes. Ice with powdered sugar icing. Makes 12 dozen.
Roll small portion into balls; place on cookie sheet. Press down with fork. Bake in a 350° oven for 8 to 10 minutes.
Saute onion in butter until tender. Add hamburg, A.1. sauce and salt. Brown lightly. Stir in soup and beans.	Pour mixture into 1 1/2 quart casserole. Top with mounds of mashed potatoes. Bake in a 350° oven for 25 minutes or until potatoes are lightly brown. Serve with A.1. steak sauce.
Mix together. Freeze in Ziploc bags (each about the size of an orange). Makes enough for 18 single crust pies.
Combine the two kinds of corn. Stir in sour cream and beaten eggs. Add sugar and melted butter. Stir in corn muffin mix. Pour batter into ungreased casserole. Bake at 350° for 35 to 40 minutes. Remove from oven. Top with cheese. Return to oven just long enough to melt cheese.
Mix dry ingredients. Add shortening, egg and vanilla. Work in coconut and oats; roll into balls. Bake on greased cookie sheet at 350° for 15 minutes.
Put dates, margarine and sugar in skillet. Cook over low flame for 5 minutes. Stir in beaten egg. Allow to cool a few minutes. Add Rice Krispies, nuts and vanilla. When cool enough to handle, roll into balls, then in powdered sugar or flaked coconut.
Chop dates, cherries, pineapple and nuts; combine in a very large bowl. Add 1/4 cup of the flour, tossing to coat evenly. Set aside.
Wash and slice potatoes. Cook until tender. Drain potatoes after cooking and place in a large salad bowl. Drain beans. Add beans, turkey and celery to the salad bowl. In another small bowl, combine all remaining ingredients, except celery leaves. Toss dressing with turkey and vegetables just before serving. Garnish with celery leaves. Serves 24.
Cream butter, egg and sugar together. Add vanilla and almond extracts. Blend in flour, baking soda and cream of tartar. Roll into balls, 1-inch in size, or you may drop by a teaspoonful onto a greased cookie sheet. Press flat with a bottom of a glass, that has been dipped into sugar. Bake at 375° for 7 to 8 minutes or until lightly browned around the edges. Makes 4 to 5 dozen.
Grease cookie sheet with butter. Combine sugar and syrup. Bring to a boil over medium heat without stirring until 280° (about 20 minutes). Stir down and return to heat until 295°. Remove and stir in baking soda. Pour onto baking sheet. Melt chocolate chips and drizzle over brittle. Sprinkle with nuts.
Mix all ingredients well, add diced apples and pour into oblong pan, 13 x 9-inch. (Stir this up with spoon. Don't use mixer.)
Blend milk and lime juice. Fold in whipped cream. Put into pie shell. Chill.
Dissolve yeast in warm water. Blend shortening and flour until evenly distributed. In separate bowl, mix soda, sugar and buttermilk. Stir yeast and water in with buttermilk. Pour this mixture in with flour and mix well. Roll out and cut or pat by hand to desired size. Place in greased pan and bake for 15 minutes at 400°. Makes about 3 dozen.
Saute onions in butter until tender. Stir in soup, rice, broccoli and seasonings. Turn into greased greased 2 qt. casserole. Bake at 400° for 20 mins. Meanwhile, beat egg yolks till thick and lemon-colored. Add cheese. Beat egg whites till soft peaks form. Fold in egg yolks. Remove casserole from oven, stir and spread egg mixture over top. Bake 15 mins. longer till golden brown. Serves 4.
Mix in 1-quart casserole. Slowly stir in rice mixture. Mix well. Bake at 375° for 20 to 30 minutes. Cool at least 1 hour before serving.
Melt butter in a large skillet. Brown pork chops on both sides. In a separate bowl mix soup, mushrooms, beer and onion soup mix. Blend well. Add to skillet and lower heat. Allow chops and sauce to simmer, covered, over low heat for about 50 minutes. Cook rice as directed on package. Serve pork chops and sauce over rice. Serves 4 to 6.
Melt syrup, brown sugar and peanut butter. Mix in Rice Krispies and cornflakes. Pour in an 8-inch pan. Chill 1 hour. Add 1/4 cup butter with pudding, milk and powdered sugar. Spread on top.
Mix eggs, sugar, salt and vanilla. Slowly stir in hot milk. At once, pour into unbaked pie shell. Dash top with nutmeg. Bake in very hot oven (475°) for 5 minutes. Reduce heat to 425° and bake 10 minutes longer or until knife inserted comes out clean. Cool on rack. Serve cool or chill. (To avoid spills, fill at oven.)
Brown beef with onion; drain. Add all ingredients. Cook, covered, on top of stove until carrots and potatoes are tender, 45 minutes to 1 hour or bake at 350° in covered casserole dish for 1 hour.
Bring sugar, milk and oleo to a boil. Cook to medium soft ball stage when dropped in water (243°), stirring all the time. Then immediately add Hip-O-Lite, chocolate chips, nuts and vanilla. Beat until all is melted and gets real thick. Pour in buttered pan and cut when cool.
Heat tomato soup and water in a sauce pan with salt, Tabasco sauce, pepper, and garlic powder. Crumble packages of cream cheese into hot soup mixture. Beat with wire ship until cream cheese is blended with soup. Dissolve plain gelatin with cool water and pour into soup mixture. Put shrimp, celery, green pepper, onion and green olives in a bowl. Pour soup mixture into bowl with chopped ingredients. Blend. Chill until firm.
Layer alternately first lettuce, peas, carrots, onions, celery and bacon. Dot with mayonnaise. Continue to layer until all vegetables are used. Let stand few hours to marinate. Sprinkle with parsley.