HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slightly butter 13 x 9 x 2-inch baking dish. Butter bread and chop into cubes. Cook sausage and drain off fat.
Mix all ingredients except chicken. Pour into large baking dish and place chicken on top. Cover with foil and bake at 350° for 2 hours and don't peek!
Spread croutons in lightly greased 13 x 9 x 2-inch pan; set aside. Cook sausage until browned and crumbled; drain well; sprinkle sausage over croutons. Combine eggs, milk, soup and mustard; pour over sausage. Cover and refrigerate overnight.
Brown the ground beef and onion. Drain the grease. Add salt, pepper, garlic powder and onion powder to taste. Add the cream of mushroom soup to the meat with about 1/4 cup of water; mix together well. Set aside.
In a large skillet, brown meat with onion and garlic. Drain well. Stir in 2 cups of tomato juice, tomato paste, sugar and seasonings. Simmer while preparing filling.
Mix ingredients. Bake in a greased and floured 13 x 11-inch pan at 350° for 30 minutes. Cool.
Combine chicken, celery, pepper and pickles. Mix cream with mayonnaise, salt, pepper and vinegar. Toss with chicken and refrigerate.
Heat to boiling point, syrup and sugar. Add to syrup the eggs, vanilla and butter. Place raisins in bottom of unbaked pie shell. Pour syrup over raisins. Bake 1 hour at 300°.
Dredge meat in flour and brown slowly; season with salt and pepper. Add remaining ingredients, except for mushrooms. Simmer slowly until meat is tender. Add mushrooms just before serving. Good served with green bean casserole.
Combine oil and garlic in large skillet. Once heated, add remainder of ingredients, except cornmeal. Cook until tender, covered. Add cornmeal right before serving.
Wash lemon and remove seeds. Cut into quarters or eighths and chop in blender, peeling included. Add other ingredients to blender and mix until mushy, resembling a milkshake. Pour into 2 crusts that have been baked 5 minutes. Bake pies at 350° for 35 minutes.
In a Dutch oven, brown roast in oil. Spoon off fat; stir in mushroom soup, onion soup and 1 cup water. Reduce heat to low; cover and simmer 2 hours or until meat is tender. Turn occasionally. Add potatoes and carrots. Cook 40 minutes or until done. Uncover for last 20 minutes. Remove roast and vegetables; stir together flour and remaining water to make thickener. Stir into juice in Dutch oven. Cook, stirring until mixture boils and thickens.
Combine chicken, soup and sour cream. Place in casserole. Melt butter and mix with cracker crumbs. Sprinkle on top of chicken mixture. Bake at 400° until bubbly. Serves 4.
Heat oven to 350°. In large bowl, mix everything except corn flakes and melted margarine. Pour into greased 9 x 13-inch pan. Sprinkle corn flakes over top; drizzle with melted margarine. Bake 1 hour.
Mix all ingredients well. Pour in greased pan. Bake at 375° for 25 to 30 minutes.
Heat olive oil in large skillet; add garlic and onion and saute until transparent. Remove stems from fresh herbs. Add herbs, tomato sauce and water to skillet and simmer 30 to 40 minutes. Makes 4 to 4 1/2 cups.
Mix first 9 ingredients and place in a large baking dish. Melt margarine and mix with Ritz crackers and sprinkle on top. Bake at 300° until bubbly. Reduce temperature slightly and bake 10 more minutes.
Cream together margarine and 1/4 cup sugar. Mix with graham cracker crumbs. Put into a 9 x 13-inch baking dish. Combine cream cheese, eggs and 1/2 cup white sugar in mixer; pour over crumbs. Bake for 20 minutes at 325°.
Cook sugar, salt and milk over medium heat for 5 minutes, stirring constantly. When mixture is slightly syrupy, remove from heat and add chocolate chips, marshmallows and margarine. Beat until smooth, then spread on your favorite cake layers. Will cover 2 to 3 layers.
Cook bacon in large saucepan until crisp. Add onions, carrots, celery and cabbage; saute 10 minutes. Add tomatoes, clam juice, tomato soup, salt, pepper, potatoes and water. Cook until potatoes are tender. Add clams and thyme. Cook 10 minutes longer.
Preheat oven to 450°. Mix Bisquick, milk and cheese until soft dough forms. Beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Mix margarine, garlic powder and chives. Brush over hot biscuits before removing from cookie sheet. Serve hot. Makes 10 to 12 biscuits.
Prepare pasta according to package directions. Add oil to a frying pan; cook beef and garlic. Saute until the meat is tender, then drain excess fat. Add all remaining ingredients, except the cheese for topping and the pasta. Simmer while pasta is cooking. Drain pasta; mix with the sauce. Pour into a 3-quart baking dish; top with cheese. Bake, uncovered, at 350° for 25 minutes, or until bubbly hot. Serves 6.
Combine first 3 ingredients in small saucepan; bring to boil. Remove mixture from heat; cover and let stand 5 minutes. Cool. Beat butter with electric mixer at medium speed until creamy; gradually add sugar and beat well. Add eggs one at a time; beat well. Combine flour, baking powder and salt. Add to butter mixture; begin and end with flour. Stir in lemon rind after thoroughly mixed. Pour in greased and floured 9 x 5 x 3-inch loaf pan. Bake at 325° for 40 to 45 minutes or until wooden pick comes out clean. Cool in pan 10 minutes. Remove. Cool completely on wire rack. Pour Lemon Glaze over bread.
Mix all together well. Pour into greased tube pan. Bake at 350° for 1 hour and 20 minutes.
Drain tomatoes in colander. Saute onions, peppers, oregano, salt and pepper in olive oil until crisp-tender. Stir in tomato paste, sugar, vinegar and tomatoes. Heat through but do not boil. Serve over hot pasta. Top with Parmesan cheese. Makes 4 servings.
Layer ingredients, starting with macaroni and ending with cheese in a 4-quart round casserole dish. When done with layers, cover with milk until just visible. Bake at 375° until cheese on top is brown. Let stand 10 minutes and then serve.
Soak dry lima beans in water overnight. Cook (not soft). Fry bacon until crisp; remove bacon and crumble. In bacon fat, saute onions and chopped celery. In other saucepan, mix molasses, catsup, mustard, sugar and salt. Add this to beans. Place all ingredients in baking dish. Add crumbled bacon on top. Bake at 250° for 1 hour.
Rinse beans and add salt. Add water and cover. Soak 3 hours or overnight. Drain. Put beans in large pan. Add water, onion, garlic, ham hocks, tomatoes and juice of lemon.
Cut beef in strips 1/2-inch thick, remove all fat. Pat dry with paper towel. Salt and pepper. Melt 1 Tablespoon margarine and pam in non-stick skillet. Add meat, cook until brown both sides. Remove. Saute onions, mushrooms, until tender. Return meat. Combine broth, mustard, bay leaf, tomato paste and pour over meat. Cover, let simmer gently for 1/2 hour until meat is tender, remove bay leaf. Make smooth paste of flour and water. Stir into skillet stirring constantly until thick.
Put beans in a pot. Stir them to make them taste good. Takes a lot of hard work, but when there done, taste them to see if they are good enough. Put beans over rice and then me and Mom will eat them.
Stew chicken until tender; reserve 1 cup broth and take chicken off bone. Place in a baking dish. Mix chicken soup and celery soup with sour cream. Pour over chicken.
Mix potatoes, milk, sugar, eggs, allspice, salt and butter. Pour into pie crust. Bake at 350° until center is firm.
Mix all together, except for Cool Whip. Pour 1/2 mixture in container and let congeal. Put Cool Whip in middle, then pour remainder of mixture over this and congeal.
Mix the ingredients in a pan while stirring constantly. Cook over medium heat until the dough pulls away from the pan. Remove the dough and knead for a few minutes. Store in plastic container or Ziploc bag.
Mix all ingredients together. Mixture will be very stiff. Form into small balls and bake at 350° for 15 minutes. These may be frozen and reheated.
Mix all together; form in ball. Chill before rolling in nuts. Wrap in foil and let set for 6 to 7 hours in refrigerator.
Spray 2-quart casserole dish with Mazola. Preheat oven to 350°. In large nonstick skillet melt oleo and saute onion and bell pepper. Put onion mixture in a large bowl and add cooked chicken, cooked wild rice, mayonnaise, green beans, soup, water chestnuts, mushrooms, salt, pepper and lemon juice. Mix. Dump into casserole dish and bake at 350° for 25 to 30 minutes. Top with cheese and bake 5 minutes more. Serves 8.
Boil potatoes (peeled) in salted water until cooked. Chill. Shred. In the top of a double boiler over hot water, melt butter; add cheese, a little at a time, reserving 2 tablespoons. Mix together sour cream and milk. Add to cheese mixture. Add onions and stir together. Add to shredded potatoes. Put mixture in a large greased casserole dish. Bake, uncovered, at 350° for 45 minutes. Sprinkle with paprika; bake 5 more minutes. Serve.
Spread meat in baking pan and put in 400° oven. Stir occasionally until done. Combine remaining ingredients in saucepan and heat on top unit. Pour over meat all together and serve on hot buns. Reduce heat to 300° to keep barbecue ready to serve.
Preheat oven to 300°. In a medium bowl combine flour, baking soda, salt and oatmeal. Mix well and set aside. In a large bowl cream butter and both brown and white sugar; add vanilla and eggs. Beat until light and fluffy. Add flour mixture and raisins. Blend until combined. Drop by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inches apart. Bake 22 minutes or until light golden brown. Makes 3 dozen.
Combine baking powder, flour, salt, pepper, egg and cheese in a large bowl. Add zucchini and mix well. Heat oil in large skillet. Drop mixture by tablespoonfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels. Serve.
Combine orange juice, lemonade and pineapple juice; add water. Stir until blended. Thaw strawberries just until they will separate; add to juice. At serving time, add chilled ginger ale and pour over block of ice (or crushed ice) in punch bowl.
Melt margarine. Add remaining ingredients, in order listed, and mix until smooth. Pour into 14 x 9-inch pan. Cook at 350° for 25 minutes.
In a large mixer bowl, mash hot potatoes. When all lumps are removed, add cream cheese in small pieces and then the butter. Beat well. Mix in sour cream to the milk; add the eggs and onion. Add to the potato mix along with salt and pepper. Beat well until light and fluffy. Place in a greased 9-inch round casserole and refrigerate several hours or overnight. Bake in a preheated 350° oven for 45 minutes or until lightly brown on top.
Mix well and make into one large loaf or two small ones. Bake in oven one hour at 350°.
Split muffins in half; butter. Toast on one side. Cut bacon in half and broil until crisp. Top each muffin half with thick tomato slice, 2 broiled bacon strips and cheese slice. Return to broiler and broil 5 inches from heat until cheese melts. Serve at once.
Toss peel with 2 Tbsp. flour. Combine the rest of dry ingredients, cut in butter. Add fruit, egg, yogurt and peel. Blend well. Divide into balls, flatten into 1/2 inch thick. Bake at 350 degrees until light brown. Sprinkle with sugar on top before baking if desired.
Preheat oven to 350°. Lightly grease 9 to 10-inch pie or quiche plate. Place bacon, cheese and onion on bottom of plate. Blend or whip remaining ingredients and pour over first layer. Bake 45 minutes to 1 hour until golden brown. Stick knife in center, it will come out clean if done.
In bottom of 9 x 13-inch pan, spread beans over entire bottom. In a small mixing bowl combine lemon juice with mashed avocados; spread over beans. In a bowl, combine sour cream, mayo and taco seasoning. Spread over avocados. Sprinkle with cheese, tomatoes, green onions and black olives. Chill. Serve with tortilla chips.
Beat 3 egg yolks and 1 whole egg only slightly. Add 2/3 cup sugar, flour and cornstarch which has been sifted together. Stir only to mix. Add hot milk gradually; add flavoring and butter. Pour into uncooked shell and bake 30 minutes at 350°. Do not preheat oven. Do not overcook. Cook only until filling is firm. Beat egg whites until firm. Add 6 tablespoons sugar gradually and beat well. Add 1/2 teaspoon vanilla and pile on pie. Bake 15 minutes in 350° oven. Cool completely before cutting.
Cream butter and sugar together. Beat in egg and molasses. Mix flour, soda, salt, cinnamon, cloves and ginger together. Add to creamed mixture and mix well. Add oatmeal. Bake at 350° for about 8 minutes.
Brown together the hamburger and chopped onion. Drain well. Mix all ingredients together. Add salt, pepper and a little garlic for taste. Simmer 45 minutes to an hour. Add grated cheese on top when serving.
Cook noodles in salt. Brown meat. Add garlic and onion. Cook together until almost done. Put butter in the bottom of pan. Put noodles, then meat, then different cheeses. Then noodles again, meat and cheese until you have it all in the pan.
Cook pineapple, sugar and flour until thick; remove from heat and cool. When mixture cools, fold chopped apples into it and spread in a casserole dish. Cover with Cool Whip and sprinkle with chopped nuts.
Set aside 1 tablespoon sugar. Mix together remaining sugar, flour, baking powder and nutmeg. Add butter; rub with your fingers until fine crumbs form. Add raisins, egg white and milk; stir until dough holds together.
Day Before Serving: In large bowl, mix flour, curry, paprika, salt and cheese. Cut in butter or margarine until mixture resembles coarse crumbs; with hands, press into ball. Cover and refrigerate.
Peel potatoes and grate when cold. Heat soup and butter over low heat and blend in sour cream. In large bowl alternate potatoes, onions, cheese and sauce. Toss lightly. Put in 9 x 14-inch buttered dish. Crush corn flakes and sprinkle over top of casserole (optional). Add 2 tablespoons oleo over corn flakes. Bake at 350° for 45 minutes.
Mix one cup of mix with 4 cups of water or seasoned stock in a large pan. Add one cup of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 minutes or until peas are tender. It may take longer at high altitudes or in hard water areas. Add 1/2 teaspoon of salt if desired.
Mix all cake ingredients together; bake at 350° until done. Let set and cool. Mix instant pudding together as the box tells you. When cake is cool to touch, pour pudding over it. Cover; refrigerate for several hours. Serve with fruit.
In a pan put 1/2 cup chicken broth. Stir in cornstarch. Add rest of broth, soy sauce, vinegar and corn syrup. Cook	until thickened and clear. Add pineapple, green peppers and cherries. Cook for 5 minutes. Pour over cooked meatballs. Serve with steamed rice.
Combine Kool-Aid, sugar and water. Stir until Kool-Aid and sugar are dissolved. Add pineapple juice and stir. Then you can cool the mixture if you like or add ice if serving immediately. Add the ginger ale just before serving. Makes about 50 servings.
Add the pickling spice and salt to the water in a small pot. Bring to a boil and let boil for 10 minutes. Mix all the remaining ingredients together in a large pot and add the spiced water, pouring it through a strainer. Let cook slowly for 35 to 45 minutes, stirring often. Taste for seasoning. Store in sterile half-pint jars or refrigerate. Makes about 12 small jars.
Cook noodles according to directions. Set aside. Saute onions, bell pepper and meat. Add soup, mushrooms and spaghetti sauce. Layer Pyrex baking dish with half of noodles, half of sauce and half of cheese. Repeat layer. Bake for approximately 45 minutes at 350°. Be sure it is hot and bubbly. May use less cheese, if desired.
Mix pickle with other ingredients. Let set at room temperature. Stir night and morning for 3 days. Put back in jar. Refrigerate.
Combine ingredients, tossing gently until mixed thoroughly. Spread in baking pan. Cover and bake at 250° for 1 hour. Uncover and bake at 250° for 1 more hour.
Grind raisins and nuts. Stir in honey. Press onto sheet pan to layer 1/2-inch thick. Cover; refrigerate 24 hours. Cut into bars. Roll in white or colored coconut.
Mix sugar and cornstarch. Beat in eggs. Add milk and butter. Cook on top of stove until thick. Pour in graham cracker crust. Beat egg whites until standing in peaks. Put on pie. Sprinkle graham cracker crumbs on top. Brown in oven.
Boil squash until tender. Cream margarine; add to squash. Beat egg yolks with sugar until creamy; add to squash and beat again. Add vanilla, pineapple and flour and blend well. Bake at 375° until brown. Beat egg whites, put on top of squash mixture and brown in oven.
Mix flour, baking powder and salt together. In a large saucepan, melt margarine. Stir in brown sugar and remove from heat; cool 10 minutes. Add eggs, beating well. Stir in flour mixture, nuts and chocolate chips; blend well. Spread in a 15 1/2 x 10 1/2 x 1-inch baking sheet which has been greased and bake at 350° for 25 minutes. Cool, cut and enjoy.
Fry hot sausage and mild sausage until done. Do not drain. Fry onion, margarine and celery until tender and salt and pepper to taste. Mix sausage mixture, onion mixture and bread mixture, then add eggs, hot milk, hot water and broth. Spread on cookie sheet and bake at 350° for 30 minutes.
Heat the butter and chocolate chips over medium heat in a heavy saucepan until mixture is smooth and creamy. Add the milk and stir until well blended and smooth. Add the vanilla and flour and mix very well. The bottom of the mixture will pull away from the sides of the pan and will look like one large "glob." Take a small tablespoon of dough and roll into a ball in the palm of your hand. Push a Kiss, Hug or chocolate star into the center of the ball of dough. Pull the dough up around until candy is covered. Place on an ungreased baking sheet. Bake in a 350° oven for 6 minutes. Do not overbake!
Mix crumbs and melted butter. Set aside 1/2 cup crumbs. With spoon, press remaining crumbs into 9-inch pie tin to form a shell. In a saucepan, mix 1 cup milk, corn, salt, pepper and onion. Bring to a boil. Reduce heat and simmer 3 minutes. Blend flour and 1/4 cup milk. Stir into hot mixture and cook, stirring, until thickened. Cool slightly. Gradually add eggs, stirring vigorously. Pour into lined pan and sprinkle with reserved crumbs and paprika. Bake at 400° for 15 minutes. Cut and serve.
Beat pudding with milk at medium speed for 2 minutes. Fold in Cool Whip. In separate bowl, cream together cream cheese, butter and confectioners sugar. Mix pudding mixture with cream cheese mixture.
Cut elephant into bite size pieces. This will take about 2 months. Add enough brown gravy to cover. Cook over kerosene fire for about 4 weeks at 465°. If you expect more than 3800 people, 2 rabbits may be added, but do this only if necessary, as some people do not like to find a hare in their stew.
Combine sugar, Parkay and milk in a heavy large pan (5 or 6-quart). Bring to a boil, stirring constantly. Then cook over medium heat for 5 minutes after coming to a boil, stirring constantly to keep it from sticking to bottom of pan. Drop a little in cold water. It will form a soft ball. Remove from heat. Stir in chocolate bits. When melted, stir in Marshmallow Creme. Add vanilla. Pour into lightly buttered pans. Will set as it cools.
Split and toast English muffins. Spread mixture on top, clear to the edge. Cut in fourths and broil until it bubbles. Will do up to 9 muffins (72 pieces).
Fry until brown the first 4 ingredients. Then add the rest. Simmer 45 minutes to 1 hour.
Combine ingredients at room temperature in a glass jar with a loose cover. Stir several times the first day, then once a week after that. At the end of 2 weeks, the starter will have fermented enough to begin the steps of the Friendship Cake mix.
Combine lemon juice and sugar. Stir well. Let stand for 30 minutes. Add lemon rind, whipping cream and milk.	Mix well. Pour mixture into 1 gallon size freezer can and follow manufacturer's instructions. To keep, freeze immediately.	It will stay rather soft. Makes 1 gallon.
Crumble angel food cake. Mix Cool Whip, sour cream, sugar and evaporated milk by hand. Add cake pieces and mix well. Pour into 9 x 12-inch dish.
In bread machine pan, place ingredients in order given. Select "white bread" setting. Bake according to bread machine directions.
Combine first 7 ingredients, stirring well. Combine egg and skim milk; add corn mixture. Spoon mixture into a 1-quart casserole dish coated with cooking spray. Bake at 350° for 1 hour or until knife inserted in center comes out clean.
Cook chicken in 1 tablespoon oil in skillet 5 to 7 minutes. Stir in undrained tomatoes, broth and 1/2 cup water. Bring to boil. Stir in corn, peas and rice. Cover and remove from heat. Let stand 5 minutes.
Trim fat from chops and put into shallow baking dish. Combine other ingredients and pour over chops. Bake at 350° for 1 hour; baste every 15 minutes. If necessary, add water into pan to prevent burning.
Cream butter; add sugar. Add well-beaten eggs with flour. Roll in balls and flatten with a glass. Bake at 350° for 8 to 10 minutes.
Drain pork and kidney beans. Cook limas as directed on package and drain.	Mix all ingredients except bacon and place in a baking dish. Cover with bacon. Bake at 350° for 45 minutes. Approximately 12 servings.
Cook sugar, water and Karo in a heavy skillet until it will spin a thread. Add peanuts and cook until they make a popping sound. Take off heat and add oleo and soda. Stir well. Spread on a greased cookie sheet. When cooled, break into pieces and store in an airtight container.
Mash potatoes with a fork until soft. Add milk and mix well. Add egg and dry ingredients until well blended. Fry until golden brown, turn and brown the other side. Yields 4 servings.
Combine pineapple juice, ketchup, brown sugar, margarine, vinegar, cornstarch, salt, chili powder, soy sauce and Worcestershire sauce in 2-quart microwave-safe bowl. Microwave on full power 4 to 5 minutes, stirring every minute. Place chicken in a 9 x 13-inch baking dish. Pour sauce over chicken. Cover with foil and bake in preheated 350° oven for 45 minutes. Uncover and bake an additional 30 minutes, basting occasionally, if needed.
Fill to rim in freezer with milk. Beat eggs until light; add sugar. Beat until mixture gets thick; add rest of ingredients. Pour into freezer.
Prick crust and bake at 400° for 3 minutes. Remove from oven; prick again, then bake 5 minutes longer. Cool. Place chicken, pimento and cheese in bottom of shell. Combine eggs, half and half, onion, salt and pepper. Pour in shell and bake at 425° for 40 to 50 minutes or until set.
Melt chocolate; stir in sugar until well blended. Stir in eggs and vanilla until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes. Do not overbake. Cool. Cut into squares. Makes 24 brownies.
Place the butter, sugar, salt and vanilla into the mixing bowl, fitted with the paddle attachment. Mix on medium speed until light and fluffy. Stop the machine and scrape down the bowl. Add the flour and mix on low speed just until combined. Stop the machine and scrape down the bowl. Add the walnuts and mix on low speed just until combined.
Mix together. Batter will be very runny. Bake at 375° for 25 to 30 minutes.
Prepare crust per box instructions. Combine cheese cake filling per box adding the cream cheese, Cool Whip and vanilla. Pour into prepared crust and chill. May be served plain or with fruit topping of choice.
Cream sugar, margarine, vanilla and egg. Mix flour and cocoa together, then add to creamed mixture. Add nuts. Bake in (small) 13 x 9-inch pan at 325° for 25 to 30 minutes. Cool about 1 hour. Icing may be added after they cool.
Grease a crock-pot with margarine or spray. Mix all ingredients in a bowl. Put in crock-pot and cook 1 hour on High and up to 3 hours on low, stirring after first hour.
Boil chicken and cut into bite-size pieces. Boil noodles in chicken broth until done. Mix all soup, chicken, noodles, picante sauce and cheese together. Stir until well mixed. Simmer until heated. Serve.