HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil your potato slices until tender, then drain. Put in mixing bowl and beat. Add other ingredients, adding milk last and slowly beat. Place in unbaked pie shells and bake at 350° for about 1 hour or until brown.
Combine pears and sugar; let stand 1 hour. Sift together flour, salt, soda, nutmeg, cinnamon and cloves. Add pears to sifted mixture, stirring just until blended. Add eggs, oil and nuts. Pour into greased and floured Bundt or 10-inch tube pan. Bake at 325° for 1 hour and 10 minutes. Remove from oven; cool 10 minutes. Remove from pan; finish cooling on wire rack.
Heat pineapple to boiling point. Add Jell-O (two different flavors) while heating. Add cream cheese while mixture is still very hot. Blend until smooth. Remove from heat and add 2 cups ice water. Refrigerate until mixture begins to thicken. Fold in Cool Whip; add nuts and pour into Jell-O mold. Color schemes can be matched by varying Jell-O flavors.
Add water to vinegar and sugar to make a full cup. Stir well and set aside. Mix bacon grease, flour and salt well. Pour with vinegar mix and stir like gravy. Pour over lettuce and onions. GOOD AS SNUFF!
Defrost corn in package on High for 3 minutes; set aside. Preheat 9-inch browning dish on High for 6 minutes. Add oil; cook chicken on High for 1 to 2 minutes per side or until brown. Place in 1 layer in a 12 x 7 x 2-inch microproof dish, skin side down, with thicker portions at the outer edge of dish. Mix all other ingredients including corn, in a small bowl. Pour mixture over the chicken. Cover with wax paper. Cook on High for 8 minutes. Turn chicken and spoon sauce on top. Cook, covered, on High for 8 minutes. Allow to stand, covered, 5 minutes before serving.
In a large bowl, combine brown sugar, peanut butter, corn syrup, butter and vanilla. Combine the remaining ingredients; add to peanut butter mixture and stir to coat. Press into two greased 13 x 9 x 2-inch baking pans. Bake at 350° for 25 to 30 minutes or until golden brown. Cool on wire racks. Cut into bars.
Put crackers in heavy paper bag. Dump in the rest and shake well. Remove to a dish to serve.
Cook onion, bell pepper and garlic in slightly greased skillet. Add ground beef, salt and pepper. Drain grease. Put tomato paste, 1/2 cup water, whole tomatoes, Ro-Tel, taco mix and corn in skillet and let simmer for 10 minutes. Put cooked noodles in deep casserole dish and add all ingredients. Top with cheese alternately and place in oven for 30 minutes at 350°.
Cook macaroni as directed. Add stewed broccoli and browned Polish sausage or cubed ham.
Mix and chill. Roll in small balls and then in sugar and cinnamon mixture. Flatten with bottom of a glass. Bake 8 to 10 minutes at 375° to 400°.
Shred 2 packages dried beef. Mix with other ingredients. Shape into a ball. Shred third package of dried beef. Roll cheese ball in shredded beef. Refrigerate.
Mix cornbread.	Put 1/2 cornmeal mixture in skillet. Put a layer of filling then the remaining cornbread mixture. Bake 425° for 25 minutes.
Cook pasta as directed. Saute garlic and vegetables in oil about 5 minutes. Add lemon juice, basil and pepper. Toss with pasta; heat gently and sprinkle with cheese. Makes 6 servings.
Fry sausage out of casing with onion, mashing sausage as it cooks. When almost done, add cut up peppers, mushrooms and sauce. Simmer until peppers are cooked a little. Salt may be needed but no other seasonings.
Grind chicken, celery and onion. Combine all ingredients. Use an ice cream dipper to form patties. Roll in bread crumbs. Fry in deep fat at 350°, then bake at 350° for 10 to 15 minutes. Serve with Tartex sauce.
In electric mixer bowl, beat eggs for 2 minutes. Add milk, flour, sugar and salt. Scrape sides and mix again.
Combine cucumbers, onion and salt. Let stand for 2 hours. Drain. Mix vinegar and sugar, but do not heat. Pour over cucumbers and toss. Put into containers and freeze.
Cook pasta as directed on package. Chop vegetables to desired size pieces. If desired, other vegetables may be added. Add as much salad seasoning as you desire. Pour on the salad dressing and refrigerate until cool. Mix well before serving.
Steep together ruby mist, traditional and peppermint tea bags in 1/2 gallon boiling water for 5 minutes. Remove tea bags. Add 3 quarts cold water and apple and lemon juice. Mix well. Serve over ice.
Pound meat into serving pieces. Dredge in flour, seasoned salt and pepper mixture. Brown on both sides. Pour tomatoes over meat. Combine onions, tomato sauce, green pepper and garlic. Pour over steak. Cover and simmer 20 minutes. Add carrots and cook 1 hour. Serve with hot rice if desired.
Brown beef and onion. Add beans, catsup, salt and pepper. Heat thoroughly. Stir in cheese until melted. Serve on toasted rolls. Yields 12 servings.
Preheat oven to 350°. Spray a 13 x 9-inch baking pan with nonstick cooking spray. In a medium bowl, beat oil, sugar and pumpkin combined. Sift flour, baking powder, salt, baking soda, cinnamon and allspice into another bowl. Stir in oat bran and oats. Stir dry ingredients and raisins into pumpkin mixture until combined. Spread in prepared pan. Bake for 20 to 25 minutes at 350°. Cool in pan; cut into bars.
Preheat oven to 350°. In large mixing bowl, combine thawed potatoes, margarine, onions, sour cream, soup and cheese. Pour into a greased 9 x 13-inch baking dish and top with crushed potato chips. Place in oven and bake for 1 hour or until brown on top. Yield: 10 servings.
Mix together melted butter, sugar, eggs, vinegar and vanilla. Beat well and add coconut, raisins and pecans. Pour into unbaked pie crust. Bake 40 to 50 minutes at 350° (until puffed across top).
Combine all ingredients and whip with metal whip or a fork until batter is smooth. Drop by spoonful into hot oiled skillet. Bake until bubbles come to the top, then flip and bake on other side.
Preheat oven to 375°. Melt margarine in a small saucepan. Stir in flour and cook for 1 minute. Stir in chicken bouillon until thickened. Add mushrooms, salt and pepper. Place asparagus spears in a shallow baking dish or four individual casserole dishes. Put chicken over asparagus and top with sauce. Sprinkle with parsley and bread crumbs. Bake for 20 minutes. Makes 4 servings. (From The Living Heart Diet.)
Rub together the shortening, brown sugar and flour. Take out 1 cup of this mixture. Now, add the raisins, nutmeg, cloves, egg, sour milk and soda. Put in flat tin and sprinkle cup of crumbs over top. Bake in moderate oven 1/2 hour at 350°.
Brown hamburger, sausage and onion. In a crock-pot, melt cheese and add Ro-Tel tomatoes and meat mixtures. Serve in crock-pot. This makes a nice amount.
Wash and salt cranberries. Combine berries, water and sugar in saucepan. Cook until berries pop open. Dissolve unflavored gelatin in small amount of water. Remove berries from heat source; add gelatin. Mix. Stir in marshmallows; add fruit if desired. Cool. Refrigerate overnight.
Cover chicken with all ingredients and put over rice. Bake at 350° for 1 hour.
Separate eggs. Put yolks in very large pot and refrigerate whites. Add sugar to yolks and blend thoroughly. Slowly, add 1/2 bourbon to yolks and sugar (too fast will scramble the eggs!). Next, add the rest of the alcohol (you don't need to do this slowly). Add the milk. Beat the whipping cream until it peaks, then fold into mixture. Finally, whip the egg whites and fold into the mixture. This delicious brew will keep for several weeks!
Combine all ingredients in blender. Whirl until blended. Pour into tall glass. Makes one serving.
Butter pan. Cover bottom of pan with 1 1/2 c. Minute rice. Add 1 can of French-style green beans, drained.	Add cut up, cooked chicken or turkey.	Add cream of chicken soup that has been mixed with 3/4 soup can of milk and 1/4 cup of water. Season with seasoned salt. Top with French fried onion rings that have been crushed, and cheese. Bake at 350° for 35 minutes.
In a skillet, saute garlic and chicken, cut into strips, in the olive oil. Set aside. Cook bacon until crisp. Set aside to cool, then crumble. Cook the noodles in boiling water according to package directions. Rinse them under cold water and drain. In a skillet, melt butter; add flour and cook for a few minutes. Pour milk into mixture in thin stream and stir briskly with wire whisk. Add cheese and parsley and fold in chicken and bacon. Season with ground pepper. Cook for a few minutes. Add fettucine and serve with salad and fresh bread. Serves 4.
Preheat oven at 350°. Mix flour, salsa, lime juice, chili and garlic powders together. Pour into shallow casserole. Place chops on top of salsa; spoon beans and peppers around the chops. Cover tightly. Bake about 40 minutes until chops are tender. Spoon sauce over chops to serve.
In casserole dish, put 1 layer of asparagus, 1 layer of sliced eggs, 1 layer of soup, 1 layer of cheese, 1 layer of peas, 1 layer of asparagus, 1 layer of sliced eggs, 1 layer of soup, 1 layer of cheese and 1 layer of peas. Melt 1 stick butter and crumble crackers into butter. Let crackers absorb butter. Sprinkle on top of casserole. Cook until cheese melts, about 30 minutes at 350°.
Heat oven to 450°. Generously spray roasting pan with Pam cooking spray. Place tenderloins in pan. Insert meat thermometer in thickest part of tenderloins. Place potatoes, carrots and onion around meat. Sprinkle with rosemary, sage and pepper. Bake, uncovered, for 30 to 40 minutes, until meat thermometer registers 165° and veggies are tender. Stir veggies occasionally.
Prepare gelatin (choose a flavor to make an interesting combination with the foods you are going to add) according to the directions on the package, adding the lemon juice or vinegar for sharpness. Use 1 3/4 cups liquid instead of the 2 cups called for in the directions. Chill. When partially set (about the consistency of cold egg whites), add the food to make the salad. Pour into 6 or 8 individual molds and chill.
Make batter of dry ingredients and milk. Mix well. Pour into greased pan. Pour 29 ounce can sliced peaches over batter. Bake at 350° until brown. Top with your favorite topping.
Combine flavorings in medium bowl. Place ice cream in large bowl. Divide into fourths. Microwave at 50% (Medium) 45 to 60 seconds, or until slightly softened. Do not let ice cream melt! Mix flavorings at lowest speed of electric mixer until well distributed. Spoon filling into pie shell. Top with chopped walnuts or pecans. Freeze for 2 hours or overnight.
Combine first 11 ingredients in a large Dutch oven, and bring mixture to boil over high heat. Reduce heat. Cook 45 minutes or until chicken is tender. Remove chicken from broth, reserving broth. Set chicken aside to cool slightly. Pour broth through wire mesh strainer into a large bowl. Discard cooked vegetables. Remove and discard fat from broth. Return broth to Dutch oven. Cook noodles according to package directions, omitting salt and fat. Drain and set aside. Add chopped onion, sliced celery and sliced carrots to chicken broth. Bring to a boil over high heat. Reduce heat and simmer 15 minutes. Stir in chopped chicken and noodles. Add 1/2 tsp. salt and remaining ingredients. Cook until thoroughly heated. Yield: 10 cups. Freezes well.
Preheat oven to 375°. Mix all ingredients together in large bowl with wooden spoon. Put mixture in a round pie dish or in muffin pans. Bake for 30 to 45 minutes until golden brown.
Mix butter, cream and flour thoroughly. Chill 1 hour. Roll dough 1/8-inch thick on lightly floured board. Cut into 1 1/2-inch rounds. Transfer to waxed paper heavily sprinkled with sugar. Coat both sides. Place on ungreased baking sheet. Prick with fork in 4 places. Bake 7 to 9 minutes at 375° until slightly puffed. Using filling, put 2 together.
Cook the carrots until crisp-tender; drain. Combine all remaining ingredients in a large bowl; mix well. Add carrots, stir until well mixed. Cover and refrigerate at least 3 to 4 hours. Serve cold as salad or warm it and use as a side dish.
Cook broccoli longer than package directions for more tender broccoli, about 18 to 20 minutes; drain. Mix mayonnaise, cream of mushroom soup and cheese with broccoli and spread in a casserole dish. Crumble Ritz crackers on top, melt butter and spread on top of crackers. Bake at 350° until crackers are browned.
In a large casserole dish, layer everything and pour the sauce over it! Bake at 350° for 60 minutes.
Combine first three ingredients in heavy saucepan. Stir in water. Cook over medium heat, stirring constantly, until clear. Set aside to cool. Stir berries into cooled mixture. Pour into pastry shell. Chill 3 or 4 hours or until firm. Garnish with Cool Whip.
Saute onion and bell pepper in margarine. Salt and pepper to taste. Mix all ingredients except cheese. Add onion and bell pepper mixture. Bake at 350° for 50 minutes. Sprinkle grated cheese on top and bake until melted.
In a blender or food processor, combine oats, cornflakes, coconut, and pecans. Reduce to a fine mixture and set aside. In a large bowl, combine flour, soda, and salt. Mix until well blended and set aside.
Simmer chicken in saltwater until tender. Remove the broth and cool to room temperature. Remove meat from carcass and cut into coarse pieces. Combine chicken meat, 2 cans chopped chilies, ripe olives, pimientos, cumin, garlic salt, 1/2 can chicken soup and enchilada sauce. Refrigerate.
Combine ham, pork, beef, egg, cracker crumbs and milk in order given. Form into balls. Arrange in baking pan. Mix soup, vinegar, brown sugar and mustard. Pour sauce over ham balls and bake for 1 hour at 350°. These freeze well.
Mix first 3 ingredients. Set aside. Mix and bring to a boil; boil for 5 minutes. Pour over cabbage while still hot; mix well. Chill at least 24 hours before eating. This will keep for months.
Cook zucchini until tender; drain. Combine all ingredients except stuffing mix and melted margarine. Combine stuffing mix and margarine. Spread half of the stuffing mix in bottom of a large baking dish. Add zucchini mixture. Sprinkle remaining stuffing mix on top. Bake at 350° for 25 to 30 minutes. Serves 6.
Stir Ranch mix and softened cream cheese together. Mix well. Shape into a ball. Roll in chopped pecans and chill until ready to serve.
Cream the cream cheese, brown sugar and vanilla until smooth. Add peanuts, then add sour cream and mix until thin enough to dip.
Toss lettuce, radishes and onions in a large bowl; set aside. In a large skillet, cook bacon until crisp. Drain on paper towel. Add vinegar, lemon juice, sugar and pepper to hot drippings. Stir well and cook slightly until bubbly. Pour hot dressing over salad and toss gently. Crumble bacon and sprinkle on top.
Arrange cucumbers in serving dish. Layer as needed. Mix all other ingredients thoroughly and pour over cucumbers. Let stand for 2 or 3 hours (refrigerated) before serving.
Heat oven to 425°. Position rack in lower half of oven. Season with salt and pepper. Brush meat with 4 tablespoons olive oil. Place meat in heavy-duty roasting pan with rack (large enough not to crowd sides). Roast 15 minutes. Reduce heat after 45 minutes until meat is well browned and meat thermometer registers 170° to 180° (about 1 1/2 to 2 hours). Spread season mixture over meat (inside and out).
Line 10-inch pie shell; fill with sliced apples. Pour cream mixture over top of apples. Top with sugar and cinnamon. Bake at 425° for 15 minutes, then bake at 350° for 45 minutes. Delicious warm with ice cream.
Cook meat and onion; remove from heat and drain. Add next 4 ingredients; mix well. Cook until mixture is hot throughout. Crumble enough Doritos to cover bottom of an 8 x 8-inch baking dish. Add half of meat mixture; top with grated cheese to cover lightly. Repeat layers (Doritos, meat, cheese). Bake at 400° until cheese melts (approximately 20 minutes). Our family likes this served with pinto beans, green salad and cornbread.
Combine sugar and cornstarch in saucepan. Cook 5 minutes, stirring constantly. Add beets. Cook until heated.
Melt together margarine, sugar and curry powder. Stir constantly. When hot and blended, pour over drained fruit. Cover; bake at 325° for one hour. Excellent with chicken pot pie and as general side dish.
Sift dry ingredients together in large mixing bowl. Make three wells. Put vanilla in one, vinegar in second and shortening in third. Pour cold water over all and beat thoroughly 2 minutes. (Using a mixer, makes a finer textured cake.) Makes a large cake, 9 x 13 or 2 (9-inch) pans. Bake 35 to 40 minutes at 350°.
Partially bake crust (5 minutes). Set aside. Clean and cook cranberries in water until popped. Drain. Put apples in shell. Top with cranberries. Sprinkle sugar over fruit. Dot with butter. Crisscross strips of dough over top. Bake at 475° for 10 minutes; 30 minutes at 350°.
Mix all ingredients together until blended. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes.
Mix sugar, salt and flour in top of double boiler. Add milk and stir slowly into flour mixture. Cook over boiling water until thick (15 to 20 minutes), stir to prevent lumping. Pat 1/2 thickened mixture into beaten egg yolks, then combine in double boiler and cook 1 to 2 more minutes. Blend in vanilla. Cool, fold in bananas or place in bottom of crust. Pour into cooled pie crust. Top with whipped cream.
Brown meat and onions on High for 4 1/2 to 6 1/2 minutes. Stir, then drain. Add beans, water and taco seasoning. Cook, uncovered, for 10 to 13 minutes on Medium until thick and bubbly, stirring once. Combine lettuce, tomatoes and pepper in a salad bowl. Spoon meat mixture over vegetables in bowl. Top with cheeses and chips. Serve immediately with sauce. Top with sour cream.
Mix all ingredients, except cornstarch, in double boiler. At boiling point, add cornstarch dissolved in a little cold water. Cool until glossy; set aside to cool. After cooled, fold in 3 stiffly beaten egg whites, slightly sweetened. Spoon into baked crust. Cover with sweetened whipped cream. Add drop of vanilla to the whipped cream. Keep cool in refrigerator. Makes 2 (8-inch) pies.
Layer pork chops in an ovenproof container. On each chop, sprinkle brown sugar, squeeze and leave a slice of lemon, and shake some ketchup over that. Treat subsequent layers the same. Cover. Bake in a 350° oven for approximately 45 minutes. Take cover off and bake for approximately 15 more minutes.
Mix rice, fruit cocktail (drained), sugar and apple together and then fold in Cool Whip. You can use any fruit like bananas if you are going to use it up right away. Otherwise the bananas will turn dark and get mushy.
Cream the first 3 ingredients together until light and fluffy. Add flour and baking powder with orange juice and vanilla. Fold in apples with cinnamon and sugar. Bake in a 350° oven for 1 hour and 10 minutes. Remove from pan 1 hour after baking.
Cut tips off wings; cut again at the joint. Mix all other ingredients together and pour over chicken wings. Marinate overnight. Bake 1 to 1 1/2 hours at 325°.
Brown meat and onion. Add chiles and simmer 5 minutes. Add tomato sauce; simmer 15 minutes. Quickly dip tortillas in hot fat so they stay quite soft; drain. Put a spoonful of meat mixture on each tortilla. Roll up and place side by side in dripper pan. Mix sour cream and soup together. Pour over rolled tortillas. Sprinkle with grated cheese. Bake at 425° for 15 minutes.
Combine cream	cheese, sour cream and taco seasoning mix. Put in pie dish. Put taco sauce on top of cream cheese mixture. Next, layer grated Monterey Jack cheese, fine shredded lettuce, chopped and pitted black olives, chopped tomatoes, chopped green peppers and chopped scallions (green onions), the tops and bottoms. Serve with corn chips.
Bake cake as directed. When cooled, crumble cake in large bowl. Pour in pineapple, cherry pie filling and Cool Whip. Mix all together. Sprinkle with nuts. Refrigerate.
In a large bowl, combine the flour, onion, sugar, baking powder, baking soda, salt and nuts. In another bowl, whisk together the olive oil, buttermilk, eggs and pesto, if desired. Stir in the zucchini and add liquid mixture to the dry ingredients. Stir just to moisten thoroughly. Spoon the batter into greased pans. Bake at 350° until tester comes out clean. Cool in the pans for 10 minutes, then remove to a rack to cool completely.
Chop cranberries. Place cranberries in bowl with sugar; let set in refrigerator overnight. Mix in the rest of the ingredients when ready to serve.
In a large saucepan, heat the butter and saute the onions for 5 minutes. Add beef or lamb. Sprinkle with flour. Blend in beef broth and tomatoes. Stir over medium heat until bubbly and thickened. Simmer 5 minutes. Mix in carrots, peas and herbs. Season to taste with salt and pepper. Pour into 3-quart casserole. Combine potatoes and eggs. Spread evenly over stew. Bake in preheated oven at 375° for 35 to 40 minutes or until top is brown.
Boil can of condensed milk in water for 3 hours. This causes milk to turn to caramel. Pour caramel into pie shell. Add 3/4 cup chopped roasted pecans over caramel. Add Cool Whip and garnish with 1/4 cup pecans.
Put onions and hamburger into crock-pot and add the following: pork and beans, barbecue sauce, mustard, brown sugar and Worcestershire sauce. Cook on low for about 8 hours.
Mix all ingredients together and bake in a tube pan for 2 1/2 hours at 300°. Remove from oven; leave in pan. Mix 1/2 cup fresh orange juice and 1 cup confectioners sugar and pour over cake while it is hot. Cool on rack and wrap in foil. Put in the refrigerator for a day.
Mix all ingredients. Use to coat pieces of meat. Drizzle melted butter over all pieces and bake uncovered at 325° for 1 hour and 20 minutes.
Saute first 4 ingredients in water. Mix all together. Put in one pie shell. Cover with second shell. Bake at 450° for the first 10 minutes, then at 350° for 30 minutes or until crust is brown.
Sprinkle pecans on bottom of a long cake pan; then sprinkle coconut. Mix cake according to directions on box and pour over nuts and coconut. Mix cream cheese, sugar, butter and vanilla. Drop by spoonfuls over cake mixture. Bake at 350° for 30 to 35 minutes.
Mix broccoli flowerets, onion, cheese and bacon together. Just before serving, whip together and add Miracle Whip, sugar and vinegar.
Tear bread into pieces. Mix together all ingredients and bake at 350° for about an hour.
Divide fruit among 6 parfait glasses. Stir water into gelatin until dissolved. Stir in cold water and ice cubes until ice melts. Pour 3/4 cup gelatin over strawberries in glasses. Refrigerate 20 minutes, until set but not firm. Stir 1 cup whipped topping into remaining gelatin with whisk until smooth. Spoon over gelatin in glasses. Refrigerate 1 hour. Garnish with remaining whipped topping. Makes 6 servings.
Make pie crust from graham cracker crumbs and one stick of oleo. Beat eggs, sugar and other stick of oleo together for 15 to 20 minutes. Drain pineapple; slice bananas. Add mixture of eggs, sugar and oleo to pie crust. Top with a layer of sliced bananas and a layer of pineapple. Top the pie with Cool Whip and sprinkle with crushed nuts.
Combine ingredients and heat to boiling, but do not boil. Add dash of rum or brandy.
Cream butter and sugar; add well-beaten egg and vanilla. Add the rest of the ingredients. Turn into a well-buttered and floured bread pan. Bake slowly in moderate oven for 1 hour.
Brown meat and onions and drain. Combine Ranch dressing and taco seasoning and add this and all other ingredients to meat mixture. Let cook until heated thoroughly.
Mix all ingredients. Spoon salsa out with a spoon with holes in it so as not to get too much juice, so dip doesn't get runny.
Combine water, pineapple juice, sugar and citric acid in large container. Chill 24 hours. Ladle into punch cups. May freeze mixture and serve as slushy punch. Thaw for several hours before serving. Yields 30 servings.
Bring to a boil; simmer for 15 minutes. Pack and seal in hot jars.
In mixing bowl, mix sugar, flour, soda and salt. Boil butter, water and cocoa. Pour over dry ingredients in mixing bowl. Add milk, eggs and vanilla. Mix well. Pour into greased sheet pan. Bake at 350° for 15 to 25 minutes.
Spread one can of sauerkraut in bottom of crock-pot. Lay bratwurst on top of kraut. Top with second can of kraut. Pour beer over all. Cook on low 6 to 8 hours. Serve. Makes 5 or 6 servings.