HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil potatoes until tender. Drain and place in bottom of 9 x 13-inch dish. Saute onions in small amount of oleo or oil. Mix onions with cream cheese. Add sour cream, then soup.	Pour over potatoes, then spread cheese on top of this mixture. Top with stuffing, which you have mixed with oleo. Bake at 450° until golden brown. Very good!
Combine all ingredients. Pour in 9 x 13-inch pan. Top with 1 cup crushed corn flakes and 1/2 stick melted oleo. Bake at 350° for 45 minutes.
Combine sugar and flour in a large mixer bowl. Bring to a boil and pour over sugar and flour the margarine, cocoa, Crisco and water. Add remaining ingredients and mix. Batter will be very thin and may spatter. Pour into a 9 x 13-inch pan that has been greased and floured. Bake at 400° about 25 to 30 minutes.
Make patties and place in bottom of casserole. Sprinkle with garlic salt. Slice potatoes and layer over top of meat. Salt and pepper lightly. Layer frozen veggies over potatoes. Chop onion and layer over top of veggies. Add mushrooms. Cover with foil and bake 1 hour at 375° or until done.
Use food processor to chop onion. Then add Cheddar cheese and cream cheese. Add Tabasco and salt, if desired. Process until smooth and creamy. Layer cheese and pecans in serving dish and spread on crackers (Triscuits taste great!).
Cook milk and flour. Let cool. Cream Crisco, margarine, sugar and vanilla. Put all ingredients together and beat until creamy.
Cook unpared potatoes covered in boiling salted water (1/2 teaspoon to 1 cup water) 30 to 40 minutes or until tender. Drain. Cool slightly. Peel and cut up into cubes. Toss with onions, salt, pepper and Italian dressing. Cover. Chill thoroughly at least 8 hours.
In a 3-quart saucepan, cook leeks, mushrooms, broccoli and garlic in butter until crisp-tender. Blend in flour, thyme (1/8 teaspoon salt, optional), pepper and bay leaf. Add chicken broth and cream all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add cheese. Stir until cheese is melted. Add crabmeat; heat through.
Brown beef and onions; drain. In large pot, mix refried beans, chili beans, taco mixture, Tabasco sauce, tomato paste, sauce and 1 tomato paste can of water. Cook all together for 20 minutes and then let it simmer until ready to eat. In plate, layer tortilla chips, taco mixture, lettuce, tomatoes and cheese and top with sour cream.
Bake in 350° oven for 25 to 35 minutes in 9 x 13 x 2-inch pan.
Over medium heat, combine first 3 ingredients and cook until soft ball forms. Take off stove and add last 3 ingredients, stirring until well blended. Pour into long, greased cake pan. When cool, cut into squares.
Grease a 2-quart casserole. Combine asparagus, celery soup, eggs and cheese. Spoon into casserole. Sprinkle cracker crumbs over top. Bake in a 350° oven until bubbly and crumbs are golden brown, about 30 minutes. Serves 6.
Pour jello in 2 cups of boiling water. Make sure jello is dissolved good. Pour in 2 cups of cold water. Add peach pie filling. Put in bowl and chill.
Lightly flour strips. Heat pan and add olive oil, 2 tablespoons butter and garlic (watch garlic does not burn). Fry chicken strips lightly in batches. Tent with foil on a serving platter. Drain all but 1 tablespoon of oil and add rosemary to garlic in pan. Fry over medium heat about 2 minutes. Add Marsala wine and deglaze pan. Boil until reduced by 1/2. Take off heat and add remaining butter. Strain contents of pan over chicken. Add salt and pepper. Garnish with parsley and serve.
Boil chicken about 45 minutes or until done. Cool; remove from bone. Set aside in bowl. Cut sausage into pieces. In large pot, combine oil and sausage. Brown, stirring occasionally. Add onion; simmer about 5 minutes. Add 1/2 cup water. Cook on medium heat about 15 minutes. Add salt, pepper, chicken and 4 cups water. Bring to boil; add rice. Cook on medium 15 minutes, then simmer for 15 to 20 minutes longer, or until rice is done.
Heat oven to 350°. Line 2 cookie sheets with foil. Beat egg whites until stiff. Add sugar gradually. Fold in butterscotch chips and walnuts. Drop by teaspoonfuls on foil. Do not let touch or overcrowd. Turn oven off and put cookies in. Go to bed. The next morning store cookies in airtight container.
Dissolve cherry Jell-O in 1 cup boiling water. Add cherries and pour into a lightly oiled mold or dish. Chill until set. Dissolve lemon Jell-O in 1 cup boiling water. Set aside. Beat cream cheese; add milk and mix well. Add lemon Jell-O to cream cheese mixture, mixing well. Spoon over cherry Jell-O layer. Chill until set. Dissolve lime Jell-O in 1 cup boiling water. Stir in marshmallows and let partly dissolve. Chill until the consistency of unbeaten egg whites. Stir in pineapple. Spoon mixture over lemon Jell-O layer. Add pecans to top and chill until firm.
Mix all ingredients with chips folded in last. Pour into an 8 or 9-inch rectangular pan or dish (greased). Bake 35 minutes at 350°.
Mix together first 3 ingredients by hand and shape into small balls; refrigerate 1 hour. Melt in double boiler chocolate bar and paraffin wax. Dip balls into chocolate and wax mixture. Place on wax paper; refrigerate in airtight container.
Cut steak in thin strips. Heat butter in skillet. Add meat and brown well, then add onion, garlic, green peppers, celery, salt, pepper and consomme. Cover and cook gently for about 1 hour. Blend cornstarch with water and soy sauce. Stir into meat mixture and cook uncovered 15 minutes. Serve over rice.
Mix in saucepan the melted margarine, sugar and milk. Bring to a boil. Boil for 1 minute and then take off heat. Add peanut butter, cocoa, vanilla and quick oats. Mix well. Drop by spoonfuls onto wax paper or foil.
Marinate meat in mixture overnight or at least 12 hours. Stir or shake occasionally. Dehydrate at 145° for about 4 hours or until done. If using a smoker, omit the liquid smoke. Use generous spoonfuls of spices.
Shred cheese and corned beef. Chop onion. Throw together in crock-pot until cheese is melted and mixed thoroughly with the rest. Serve on cocktail rye.
Heat oil and butter in Dutch oven. Add onion and paprika; cook until brown. Stir in salt and chicken stock; bring mixture to a boil. Add chicken and reduce heat. Simmer 45 minutes or until tender. Stir together flour and sour cream and stir into chicken mixture. Heat through, but do not boil. Serve with dumplings (or rice).
In mixing bowl, cream butter and sugar. Beat in egg. In a small bowl, combine bananas and milk. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with banana mixture. Fold in chocolate chips and nuts.
Season chicken with salt and pepper and brown in a heavy skillet with butter. Arrange in pan approximately 11 x 7 x 1 1/2-inches. Blend soup with drippings in skillet. Stir wine (or other liquid) in slowly. Add remaining ingredients and heat to boiling. Pour over chicken. Cover with foil; bake at 350° for 20 minutes. Remove foil and bake another 30 minutes. Serves 6.
Mix milk and pudding together. Add cream cheese and powdered sugar until smooth. Crumble just enough Oreos to cover the bottom of a 9 x 13-inch pan. Pour in mixture. Crumble rest of Oreos and top with whipped cream. I have even saved enough of the Oreos and sprinkled them on top of whipped cream.
Mix all ingredients well; pour into shells. Refrigerate until firm (can be frozen). When ready to serve, sprinkle with coconut, nuts or cherries, if desired.
Use glass or Corning Ware pie plate (8 to 9-inch). Combine sugar, butter and water; microwave for 1 minute. Add nuts and stir. Cut each biscuit into 4 equal pieces, add to sugar mixture and roll to coat each piece. Use rubber spatula to scrape mixture and biscuits from center to place empty custard cup into, open end up. Cook at 425° for 12 to 15 minutes, or can be microwaved instead of using oven for 1 minute, turned halfway and microwaved for 1 to 1 1/2 minutes until biscuits are not sticky. Remove and take custard cup out with potholder.
Brown beef and onion. Add tomato paste, tomato sauce and next 6 ingredients. Simmer for 25 minutes.
Mix all ingredients. Pour in baking dish. Cover top with bread crumbs. Bake in 350° oven until brown.
Brown onion in hot oil; add meat and seasonings. Brown lightly. Cover. Simmer 10 minutes. Add soups and 1 can of water; cover and simmer for 45 minutes. Cook spaghetti in boiling salted water until tender. Drain and rinse with hot water. Arrange on hot platter; pour sauce over and sprinkle with cheese.
In saucepan, cook onion with rosemary in oil until tender. Add spinach, rice, almonds and lemon juice. Heat slowly; stir occasionally. Arrange fish fillets in an 11 x 8 x 2-inch baking dish; place spinach and rice mixture evenly on top. Bake at 350° for 20 minutes. Then blend soup, water and lemon pepper; pour over spinach mixture and bake 15 to 20 minutes longer, until bubbly. Sprinkle with paprika before serving. Serves 6.
Sprinkle graham cracker crumbs over margarine. Add coconut, chocolate chips and butterscotch chips in layers. Pour sweetened condensed milk over top. Add pecans. Bake at 350° for 25 to 30 minutes.
Bottom Crust: Mix flour, 3 tablespoons powdered sugar and butter. Pat on bottom of an ungreased 9 x 13-inch pan. Bake at 350° for 8 to 10 minutes.
Mix all ingredients, except egg whites, together. Fold in egg whites. Put in 3 (9-inch) layer pans.
Cook carrot, onion, celery and garlic in small amount of olive oil until tender. Add ground beef and cook until brown. Add tomatoes, oregano, parsley and bouillon. Stir all together and cook on low heat for about 2 hours, stirring occasionally.
Brown meat in hot oil and set aside. Saute onion and garlic in same pot. Add more oil, if needed. Return meat to pot. Add all remaining ingredients, except chili peppers and cornmeal. Cover and simmer over low heat until meat is tender and liquid is reduced (2 to 3 hours). Add cornmeal to thicken, if needed. Add chili peppers. Cook 10 minutes.
Mix together. Pour in unbaked pie shell. Bake 40 minutes at 350°.
Sift flour, sugar and salt together and work in butter, vanilla and nuts with hands. Shape into bite size balls. Bake at 325° for 30 minutes. While still a little warm, roll in confectioners sugar. (You can put at least 35 balls on one cookie sheet. It doesn't spread anywhere.)
Combine cornmeal, flour, baking powder, salt and 1 cup cheese into mixing bowl. Combine milk, oleo and eggs; add to dry ingredients. Stir until flour is moistened. Pour into greased 9-inch round pan. Sprinkle with remaining cheese and bacon; top with green pepper. Bake at 425° for 30 minutes or until done.
Mix together corn syrup, beaten eggs, peanut butter, sugar and vanilla. Pour into an unbaked pie shell. Bake at 450° for 10 minutes. Reduce heat to 300° and bake 30-40 minutes longer or until a knife comes out clean when inserted in center of pie. Don't overbake.
Mix dry ingredients; cut in Crisco and add milk. Mix well until moist. Roll out and cut in squares. Place some apple slices in each square and wrap dough around apples; seal. Place in greased pan and pour syrup over each dumpling.
Cut apples into 8 slices each. Remove seeds and cores. Spread peanut butter on one side of each slice. Place marshmallows between 2 apple slices like a sandwich.
Blend all ingredients into a large mixing bowl on low speed, increasing to medium speed for 4 minutes. Grease and flour a tube pan or just spray with Pam. Place in cold oven. Set oven at 375° and bake approximately 1 hour and 15 minutes. Keep an eye on it. Partially cool in pan, then remove from pan. Cool and glaze afterwards, if wanted.
Cook your favorite pasta according to package directions. Don't salt. Don't overcook. While pasta cooks, slice/cut your favorite salad vegetables into bite-size pieces: cucumbers, tomatoes, broccoli, cauliflower, carrots, green peppers, onions, etc. Put vegetables into large bowl; sprinkle with dried Italian salad dressing mix (amount is determined by your taste and amount of vegetables). Drain and rinse cooked pasta. Allow to cool somewhat. Add pasta to vegetables; sprinkle with more dried dressing mix. Mix well. When ready to serve, add bottled Italian salad dressing. For a change, add cubed pepperoni, cheese, black olives, etc.
Cream together the margarine and sugar. Add yolks and mix well. Add lemon extract and mix.
Combine first 3 ingredients in a small bowl and set aside. Separate biscuits and press each into a 3-inch circle. Place on a lightly greased baking sheet; sprinkle with cheese and top each with an apple ring. Sprinkle with sugar mixture and drizzle with melted butter. Bake at 350° to 375° for 15 minutes or until crust is golden. Serve immediately. May serve with bacon or sausage, if desired.
Spoon pie filling evenly in bottom of 13 x 9 x 2-inch pan. Spread pineapple on top of that. Sprinkle with dry cake mix. Pour margarine over all. Sprinkle with coconut and pecans. Bake at 325° about 1 hour.
In a mixing bowl, combine flour and salt. With a pastry blender or two knives, cut in shortening until mixture looks like coarse oatmeal. Add water one tablespoon at a time and mix lightly with a fork until all flour is moistened. With the hands, gather dough into a ball and divide in half. On a lightly floured board, roll out each half in a circle 1/8-inch thick and about 1 1/2-inches larger in diameter than a pie plate. Yield: 2 pie shells.
In skillet, cook green pepper in butter until tender. In a bowl, stir soup until smooth. Blend in eggs, corn and pepper sauce. Pour into skillet. Gently stir until cooked. Garnish with cheese.
Brown ground beef; drain. Add remaining ingredients; simmer for approximately 30 minutes. If desired, chopped onion and green pepper may be added when browning meat.
Cook rice separately. Chop shrimp and set aside. Heat oil and add onions, celery, bell pepper and garlic in cast-iron skillet. Cook, uncovered, over medium heat until onions are soft. Add tomato paste and cook, stirring constantly, for about 15 minutes. Add 3/4 cup water. Season with salt and peppers. Add sugar and cook, uncovered, over medium heat for about 30 minutes, stirring occasionally. Add shrimp; continue cooking and stirring another 20 minutes. Dissolve cornstarch in 1/4 cup water and add; cook another 5 minutes. Stir in cooked rice, green onion tops and parsley, mixing well.
Beat eggs, add	sugar and butter, spices, then vinegar, pecans and raisins. Pour into 2 pie shells. Bake at 350° for 30 to 45 minutes.
Combine sweet potatoes, sugar, eggs, vanilla, milk and butter. Place in greased baking dish.
In large Ziploc bag combine all your ingredients. Place steak in bag and marinate overnight. Grill to desired doneness. Best if rare or medium rare. Cut beef across grain at slanted angle into thin slices.
Mix all ingredients together for 3 minutes. Pour in a 9 x 13-inch loaf pan and bake at 350° for 30 to 35 minutes.
Combine flour and seasonings in plastic bag. Shake well. Dip fish fillets in the mixture. Place on ungreased baking sheet. Bake, uncovered, for 25 to 30 minutes at 350°.
Mix first 2 ingredients and pour into a casserole dish (including liquid from mixed vegetables). Sprinkle cheese on top of this mixture. Top with croutons and melted margarine. Bake 25 to 30 minutes in a preheated oven at 350°.
Peel and core apples and let them sit for 10 minutes. Mix sugar, flour, cinnamon and nutmeg in a small bowl. In one pie shell, place apples in shell and pour sugar mixture over apples evenly. Place other pie shell on top and sprinkle cinnamon and nutmeg on top and cut holes to vent in top crust. Press edges of pie shells together. Bake at 350° for about 45 minutes.
Mix soup, wine and cheese. Put chicken in a 9 X 13 pan and cover with the soup mixture. Sprinkle with bread crumbs. Melt margarine and drizzle over the top. Bake at 350 degrees for 1 hour. Serve with noodles or rice.
Slice bananas over mixture. Drain crushed pineapple. Spread over bananas. Spread Cool Whip over top of cake. Put cherries and crushed nuts on top. Refrigerate overnight.
Heat up vegetable oil in skillet. Run the tortillas through the oil one at a time. Run them through quickly. In remainder of oil, pour the enchilada sauce. Add salt. Heat until it boils. In separate bowl, mix onions and cheese. Dip oiled tortillas into the sauce, then put cheese in middle of tortilla and roll it up. Do this to every tortilla. Heat enchiladas in oven until cheese is melted. Serve enchiladas on top of lettuce. Garnish with sour cream, olives and Parmesan cheese.
Combine first 6 ingredients and salt and pepper in a bowl. Mix well. Shape into 1-inch balls. Place on baking sheets. Bake at 300° for 10 minutes. Mix remaining ingredients in saucepan. Season with salt and pepper. Simmer for 20 minutes. Add meatballs. Simmer for 1 hour. Serve in chafing dish. Yields 70 meatballs.
Mix baking mix, paprika, salt and pepper. Coat chicken. Arrange pieces, skin side up, in microwave dish with thickest parts to outside edges. Cover with wax paper and microwave on High 10 minutes. Rotate dish half turn and microwave until done, 8 to 12 minutes.
Mix hamburger which has been cooked and drained with cubed Velveeta and chili. Simmer until cheese is melted. Put in crock-pot. Serve with nacho chips.
350° oven. Beat margarine, sugars, and peanut butter in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Mix in flour, baking soda and salt. Stir in chocolate chips. Drop by rounded tablespoons on to ungreased cookie sheets. Bake 10-12 minutes or lightly browned. Cool on wire racks. Makes about 4 dozen.
Melt butter in 13 x 9-inch pan. Mix graham cracker crumbs in butter to make the crust. Pour milk over crust in bottom as evenly as possible. Spread chips over milk, then coconut over that and then the nuts over the whole thing. Bake at 375° for 30 to 35 minutes or until brown.
Mix the buttermilk and sugar. Cook slowly until soft ball stage, approximately 15 minutes. Take off heat. Add the vanilla, then the nuts. Stir until covered. Spread on wax paper in pan. Break apart with fork. Store in tin. Delicious!
Whip the cream. Add Dream Whip and beat until stiff. Pour in cherries and cream; stir good. Crumble vanilla wafers and stir into mixture. Roll out 1/2 cup of vanilla wafers to a very fine crumb. Sprinkle on top of pudding. Put in freezer for 30 minutes. Refrigerate until ready to serve.
Mix all ingredients to blend. Beat until light and fluffy (adding very small amounts of milk, if necessary for desired consistency). Spread on cooled cake. Usually enough "left over" to ice graham crackers.
Mix jello with water; set aside. Mix cake mix, oil and eggs; beat. Add eggs one at a time. Add jello; beat well. Bake 1 hour at 350° in greased and floured tube pan.
Cream sugar and oil; add eggs. Sift dry ingredients. Add soda to water; add to creamed mixture and dry ingredients. Add nuts and dates. Grease and flour four 1 pound coffee cans. Fill 1/2 full each and bake at 350° for about 1 hour. You can use 4 loaf pans. Can be frozen.
Dissolve yeast in warm water. In large bowl, combine sugar and oil. Beat in yeast mixture and flour. Drop by spoonfuls into greased muffin tins. Bake at 400° for 20 minutes. Makes 2 dozen. Dough keeps in refrigerator for four weeks.
Pound steak to 1/4-inch thickness. Cut in 1/4-inch wide strips. Sprinkle with paprika and allow to stand. Brown meat in butter. Add garlic and broth. Cover and simmer 30 minutes. Stir in onions and green peppers. Cover and cook 5 minutes. Blend cornstarch, water and soy sauce. Stir into meat mixture and cook, stirring until clear and thickened, about 2 minutes. Add tomatoes and stir gently. Serve over rice. Makes 6 servings.
Mix all ingredients together. Keep in airtight container. Add 2 to 3 teaspoons of dry mixture to a hot cup of water. Guaranteed to take the chill off any winter day!
Put diced potatoes in a pan. Dab butter on top. Sprinkle on onion soup mix. Cover with foil. Bake at 350° at least one hour. The last 10 minutes, top with cheese and continue baking, uncovered.
Combine all ingredients and stir well. Store in an airtight container. Add 2 teaspoons of mix to 1 cup of boiling water to make 1 cup of Spice Tea.
Brown meat in oil. Add remaining ingredients. Simmer 1/2 hour or until meat is tender.
Heat oven to 400°. Grease 10 muffin cups. Brown ground beef in skillet and drain. Stir in sauce, onion and sugar. Cook 1 minute to blend flavors. Place 1 biscuit into each muffin pan. Spoon about 1/4 cup of meat mixture into each biscuit. Sprinkle cheese on top.
Chill jello to thickening. Cut up cheese into small pieces. Blend, leaving a few chunks. Add walnuts. Chill.
Preheat oven to 350°. Combine flour, oats, soda, cinnamon and salt. Cream butter, gradually add sugars, beat until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin; mix well after each addition. Stir in morsels. For each cookie drop 1/4 cup dough onto lightly greased cookie sheet, spread into pumpkin shape, using a thin metal spatula. Add a bit more dough to form stem. Bake 20 to 25 minutes until cookies are firm and lightly brown. Remove from cookie sheets; cool on racks. Decorate, using icing or peanut butter to affix assorted candies, raisins or nuts. Yields 19 to 20 cookies.
Cream butter and sugar. Add eggs, one at a time. Sift flour, baking powder and salt together. Add flour alternately with milk. Add flavoring. Fold in coconut. Bake in a tube pan at 350° for 1 hour and 15 minutes.
Scald milk. Add sugar, salt and shortening. Stir until sugar is dissolved. Cool until lukewarm. Soak yeast in lukewarm water only for 5 minutes, then add to milk mixture. Add eggs. Add 3 cups flour and beat until smooth. Add remaining flour 1 cup at a time to make a stiff dough. Put in greased muffin tins and bake 15 minutes at 375°.
Using the yogurt carton as a measure, put all the ingredients into a bowl and beat well. Pour the mixture into a greased and lined 9-inch diameter round cake tin. Bake for 1 to 1 1/4 hours in electric at 160°C. Allow to cool in tin.
Beat butter until light and fluffy. Add powdered sugar (a little at a time) and beat until sugar is gone. Add one egg and small portion of cake flour and beat well. Do this until all flour is used. Add dash of salt, almond extract and vanilla extract. Beat well (total mixture). Bake at 300° until cake is done (if an inserted toothpick comes out dry, cake is done).
Slash fat edges of steak. Broil 3 inches from heat for 6 minutes. Turn and broil until done (medium 6 to 9 minutes). Cool. Cut into thin slices. Place steak in plastic bag in bowl.
Cream the cheese and butter together; add flour and milk. Blend well and form a large ball with your hands. Roll little balls with your hands (size of large marble). Put on cookie sheet. Bake at 400° for 15 minutes only. Serve hot.
Boil potatoes with skins on for approximately 25 minutes. Cool and refrigerate overnight. Butter casserole. Scrape off skin from potatoes and grate on medium food grater. Layer in casserole the potatoes, onion salt, salt, pepper, grated cheese and dot with butter. Repeat for second layer. Cover with cream and sprinkle top with grated cheese and paprika. Bake, uncovered, at 350° for 1 hour. Can be prepared the day before and add cream just before baking.
Mix ingredients and bake at 350° for 30 minutes. Real good with baked ham.
In a buttered casserole (9 x 9-inch), put bread. Sprinkle butter over bread. Sprinkle with raisins. Sprinkle with cinnamon. Mix eggs, sugar, salt, vanilla and milk. Pour mixture over bread. Sprinkle a little more cinnamon over top. Do not stir. Bake at 350° for 45 to 50 minutes.
Put the following layers in a large rectangle baking dish or plastic container at least 10 x 6-inches in size:
Drain and rinse salmon in cold water twice. Place in a large mixing bowl and add remaining ingredients. Thoroughly mix. Form into small balls. Drop into preheated oil in a deep fryer (peanut oil gives the best flavor). Drain on paper towels. You can serve hot or refrigerate and serve cold.
Microwave 8 minutes on High, then 15 minutes on 30% to 50% in 2 1/2 to 3-quart casserole. Maintain simmer.