HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel, slice and boil potatoes for 20 minutes. Drain. Mix soup, sour cream and onions until smooth. Layer potatoes, then soup mix and potatoes with soup mix on top in a casserole dish.
Mix and save 1/2 cup mixture for topping. Place remaining mixture in bottom of 9 x 13 glass dish for crust.
Heat oven to 350°. Grease 13 X 9 pan. Combine cake mix, 6 Tablespoons margarine and 1 cup of the rolled oats. Mix until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs, add egg and mix until well blended. Press into prepared pan. Pour cherry pie filling over crust, spread to cover. To reserved crumbs, add remaining 1/4 cup oats, margarine, nuts and brown sugar. Beat until mixed well. Sprinkle over cherry mixture. Bake 30 to 40 minutes. Cool completely.
Boil, drain and blanch macaroni. Drain peas. Quarter eggs, then slice in two. Slice onions and cover with 1/2 cup salad oil, 1/2 cup vinegar, salt and paprika. Mix together.
Place chicken breasts in a Ziploc Baggie with lemon juice and refrigerate overnight.
Brown and drain sausage and hamburger; mix all ingredients together in crock-pot and heat thoroughly. Serve with chips or crackers.
Brown meat and onion in skillet; drain. Add salt, pepper, chili powder, Worcestershire sauce and catsup; then tomatoes, corn and beans. Cook all together about 5 minutes. Pour into large baking dish and top with cornbread batter. Bake at 400°until cornbread is done.
Combine all ingredients and store in an airtight container. To serve, place 3 tablespoons mix in a cup. Add 3/4 cup boiling water; mix well.
Cream shortening and sugar until smooth. Mash bananas and mix together with sugar and shortening mix. Add eggs, flour, salt and soda and mix. Bake at 350° for 45 minutes or until done.
Blend thoroughly and pour into 2 prepared 9-inch pie shells. Bake at 350° until set.
In a small saucepan, melt 1 tablespoon butter. Add flour and cook; stir for a minute. Stir in sour cream and cook for a minute on low heat; set aside. Beat together eggs, salt and pepper. In a large skillet, melt remaining butter. Pour in eggs and cook slowly until just set and still quite moist on top. Remove from heat and stir in sour cream mixture and mix well. Turn heat to lowest setting so as not to cook eggs any longer. May be made up to 1 hour ahead. Serves 8.
Cut rump or round steak, sliced thin. Season with salt and pepper. Fry in oil or butter until brown. Remove from skillet. Add more oil and saute a generous amount of thinly sliced onions until golden brown. In casserole dish, place layer of meat and onions; sprinkle with generous amounts of flour and brown sugar. Add more meat, onions, flour and brown sugar. Bake 10 minutes in 350° oven. Add tomato paste and 1 quart of beer or enough to cover. Bring liquid to boil and bake until tender, 1 1/2 to 2 hours.
Grind zucchini squash and onions. Add 5 tablespoons of salt and let set overnight. Drain in the morning and rinse in cold water. Add vinegar, sugar, nutmeg, dry mustard, turmeric and pepper. Grind green and red pepper and add to mixture. Cook 3 minutes. Put in jars and seal.
Beat cream cheese in a mixing bowl at medium speed of an electric mixer until creamy. Add caramel sauce and mix well. Spoon into a serving bowl. Serve at room temperature with apple slices or pretzels. Yields about 1 1/2 cups.
Fry the mushrooms and onions in the butter until cooked. Spread in the pie shell. Add the Swiss cheese. Beat the eggs and milk together and pour over the mushrooms and cheese in the pie shell. Add salt and pepper, if desired. Top with the Parmesan cheese and crumbled bacon.
Place melted margarine in an ungreased 9-inch pan. Over this, place the crumbs in 1 layer, followed by the coconut and chocolate chips. Do not stir. Over this pour the milk. Do not stir. Bake 30 minutes in 350° oven. Cool and cut in squares.
When scalded milk reaches lukewarm, add yeast, sugar and 1 1/2 cups flour. Mix. When bubbly, add salt, eggs, oil and remaining flour. Knead. Let rise in warm place until double. Make into buns on greased cookie sheet. Let rise and bake 20 minutes in 300° oven. Makes about 15 buns.
Heat oven to 500°. Mix meat and onion; spread on toast slices, making sure mixture covers edges. Season with salt and pepper. Place, meat side up, on ungreased baking sheet. Bake for 3 to 5 minutes, or until meat is done. To serve, cut slices in half. Makes 20 half-slice servings.
Beat egg, then beat in remaining ingredients. Grease griddle with 3 tablespoons butter for each pancake. Keep hot on hot plate with paper towels.
Dissolve yeast in 2 tablespoons warm water. Place in a large bowl. Add sugar and melted shortening; mix. Add enough flour to make a soft dough. Melt another 1/4 cup of shortening or margarine in a bread pan.
Cut sausage into rounds or crumble if using bulk sausage. Brown in large Dutch oven (8 quarts or more) or ovenproof pan with tight-fitting lid. Drain all but about 1/4 cup fat. To the fat add the onions, pepper and garlic and saute until soft, but not brown. Add rice and saute lightly. Add tomato sauce, the 3 cups water, the sausage and spices. Mix well. Bring to simmer, cover and place in 350° oven for about 25 minutes or until all liquid is absorbed and rice is cooked. Add more water if necessary, but do not stir until the rice is cooked.
Grease 9 x 13-inch pan. Brown sausage; cool and drain. Beat eggs. Add milk, salt, cheese and mustard. Beat again. Add crumbled toast and sausage and stir. Pour into pan and refrigerate overnight. Bake at 350° for 50 minutes.
In large salad bowl, combine lettuce, tomatoes, cheese, garbanzo beans, pepperoni, and onion. Pour Italian dressing over. Toss lightly. Salt and pepper to taste. Yields 8 or 9 servings.
Simmer pork for 45 minutes. Add vegetables and salt and cook for 45 minutes longer or until tender. Cut pork in thin slices and vegetables, except cabbage, into thin strips. Serves 3 or 4.
Beat egg into milk and add all remaining ingredients. Bake at 450° in 8-inch buttered pan for 20 to 25 minutes.
About 2 hours before serving: In 10-inch skillet over medium-high heat, in 1 tablespoon olive or salad oil, cook half of chopped onions, stirring occasionally, until tender and golden. Set aside. Remove sausage from casings. In medium bowl, mix sausage meat, ground beef, cooked onions, bread crumbs, eggs, parsley, salt and pepper just until blended. With hands, shape mixture into 1 1/2-inch balls. Brown meatballs until golden. In large saucepan over medium to high heat, add remaining ingredients. Bring to a boil. Cook for 10 minutes, then add meat balls. Cook for about 1 hour until sauce thickens.
Grind peppers, onions and celery and place in a crock and cover with boiling water to scald. Let stand in water for 4 minutes. Drain this water off and pour peppers into a large heavy cooking container. Add the remainder of the ingredients.
Mix all ingredients and freeze. About 10 minutes before serving time, cut in squares and place on plates.
Mix soup, chicken, chilies, sour cream and onions; heat in a pan. Heat oil; cook tortillas until soft. Spoon soup mixture into tortilla roll and place in a dish. Cover with remaining soup mixture. Top with cheese. Bake 20 to 30 minutes at 375°.
Mix the first 3 ingredients well. Chill dough. Drop by teaspoonful into powdered sugar. Roll into small balls and flatten slightly. Spray cookie sheet with Pam. Bake at 375° for 10 to 12 minutes. Cool slightly; drain on paper bag.
All ingredients must be cold. Add salt and vinegar to egg yolks and beat well. Add oil slowly, beating constantly, until all of oil has been added. Keep refrigerated. Use in place of regular mayonnaise.
Blend softened cream cheese and pineapple together. Set 1 cup pecans aside. Mix all remaining ingredients with cream cheese mixture. Roll into balls or logs. Refrigerate overnight. Remove. Roll in 1 cup pecans. Top with cherries or olives, if desired.
Preheat oven to 375°. Sift dry ingredients. With mixer, cream butter and brown sugar; beat well. Add egg and molasses; beat until light in color. On low speed, gradually add dry ingredients. Refrigerate dough 10 to 15 minutes.
In a deep, heat-resistant nonmetallic casserole, combine all ingredients. Heat, uncovered, in microwave oven for 8 minutes, or until mixture boils. Stir mixture occasionally during last 3 minutes of cooking time. Serve either hot or chilled.
Melt butter or margarine in an electric skillet or wok. Stir in garlic powder, soy sauce, brown sugar and orange juice. Drain juice from canned pineapple and measure out 1 cup. Add to skillet. Heat until simmering, then add ham, pineapple and peas. Simmer for 6 to 8 minutes, stirring frequently. Serve alone or over rice.
Cook chicken breasts. Remove from bones and cut into pieces. Mix the	soup with the sour cream and	pour over chicken. Crush Ritz crackers; combine with poppy seed and sprinkle over top soup mixture. Melt oleo; pour over top and bake 30 to 40 minutes at 350° until bubbly.
Sift flour, sugar, soda, salt and cinnamon together. Add cereals, raisins and nuts. Combine milk, eggs, oil, water and applesauce. Stir liquid mixture with dry mixture only until moist. Fill greased muffin tin 2/3 full. Bake at 400° for 20 minutes. Batter may be kept from 4 to 6 weeks in refrigerator.
Mix together flour, sugar, nuts and butter. Spread in a 9 x 13-inch pan. Bake 15 to 20 minutes in a 350° oven. Stir occasionally. Reserve 1/3 of crumbs. Pat rest in pan and cool.
In a bowl combine first 4 ingredients; set aside - saute celery and onion in butter or margarine till tender. Add the corn bread mixture and seasonings - mix well and cook over medium heat until lightly browned. Yields 2 servings. (Can be doubled)
In a large bowl or roasting pan thoroughly mix all ingredients. Shape into loaf pans, about seven loaves. Bake 15 minutes at 425°. Reduce heat to 350° continue 45 minutes or until brown. You can top this with ketchup or barbecue sauce.
Melt butter in medium saucepan. Add salt and pepper; mix. Add flour and blend to make a paste. Stir in 1 cup milk and 1 can tuna. Bring mixture to a boil. Add second cup of milk and second can of tuna. Reduce heat and simmer until thickened. Serve over toasted light bread or garlic bread.
Wash and dry chicken. Take off skin and cut into serving pieces. Saute chicken on both sides. Set chicken aside. Add chopped onion to skillet and brown. Add tomato paste, vinegar, wine, chicken broth, bay leaf, salt and pepper and bring to boil. Add chicken. Cover and simmer 2 hours. Add more broth if necessary. Sprinkle with parsley or dill and serve with lemon slices on cooked rice.
Mix all ingredients in casserole and sprinkle with 1 cup buttered crumbs. Bake at 350° for 30 minutes.
Combine first four ingredients. Place in a 9 x 13-inch pan. Top with bacon and olives. Bake 1 hour at 325°. Can do ahead. Serves approximately 12.
Fry bacon until crisp. Add hominy and tomatoes. Salt and pepper to taste. Add chili powder and cook until thick. Put 1/2 in casserole. Sprinkle 1/2 cheese and onion, then add remainder of hominy, cheese and onion. Bake at 300° for 30 minutes.
Combine all ingredients in a small bowl and mix well. Dollop on broiled steaks or pass separately. Yields 1/2 cup.
In 3 qt. saucepan, brown meat in hot oil. Then add carrots, onion, tomato sauce, water, sugar, vinegar, Worcestershire sauce, and salt. Cover and cook over low heat until meat is tender, about 1 1/2 hours. Then to a tablespoon of cold water, add 2 teaspoons of cornstarch, add to stew. Cook until thickened. Serve over noodles or rice. Sprinkle with poppy seeds (optional).
Combine dry ingredients. Combine all wet ingredients separately. Put nuts and raisins aside. Slowly mix dry and wet ingredients until well blended. Add nuts and raisins. Spread in well-greased loaf pan. Bake at 350° for 45 to 55 minutes.
In a greased baking pan, place chicken; sprinkle with salt and pepper. Place sauerkraut over chicken. Top with cheese. Pour salad dressing evenly over cheese. Cover with foil. Bake in 325° oven for about 1 1/2 hours. Sprinkle with parsley.
Combine potatoes, celery, green pepper, leeks, carrots, clam juice and broth in large pan. Bring to boiling. Cover and simmer until vegetables are tender, about 15 minutes. Place half of vegetable liquid mixture in bowl of blender. Cover and process until pureed. Blend in tomato paste and seasonings. Combine yogurt and flour. Stir a small amount of pureed mixture into yogurt. Combine yogurt mixture with remaining vegetable mixture. Stir in remaining mixture and shrimp. Heat through, but do not boil. Serve with oyster crackers.
Cut bread into cubes. Mix all ingredients in baking dish. Bake at 350° until golden brown on top.
Put sugars, flour, salt, soda and baking powder through a coarse sieve. Cut in shortening until mixture is crumbly. Add rolled oats and mix well. Store in cool place.
Mix chili sauce, vinegar, horseradish, garlic and salt in a bowl. Reserve 1/2 of the marinade. Add chicken to bowl; turn to coat. Cover and marinate in the refrigerator for 5 minutes.
Cream Crisco and sugar well. Sift together flour, salt and baking powder. Separate eggs. Beat egg whites until stiff. Mix together flour and milk with the Crisco and sugar mixture, making sure to alternate flour and milk, beginning with flour and ending with flour. Add vanilla. Fold in egg whites. Bake at 300°.
Cream sugar and butter. Add eggs one at a time. Add flour and milk; roll nuts, dates and candy that has been cut into small pieces in flour and then add coconut. Cook in well greased tube pan at 250° for 2 1/2 hours.
Melt together butter and carob powder. Beat until foamy eggs, salt, vanilla, sugar and dry milk. Add to butter mixture, then stir in 1 cup carob powder until just mixed. Bake 20 to 25 minutes in a greased 9 x 12-inch pan at 350° until done.
Mix 1 egg, margarine and lemon cake mix. Spread in greased 9 x 13-inch pan (mixture will be dry). In separate bowl, mix the cream cheese, 2 eggs and all but 1/4 cup of the powdered sugar. Pour on top of cake mixture. Bake at 350° for 35 to 40 minutes. Sprinkle with sugar after completely cooled; cut into small squares.
Line a 13 x 9-inch Pyrex dish with rolls. Cover with sausage and one half of cheese. Mix eggs with soup and pour over mixture. Sprinkle remaining cheese on top. Chill overnight. Bake at 350° for 1 hour.
Drain pineapple, add cold water to juice to measure 1 cup. Stir boiling water into jello and stir until completely dissolved. Stir in measured water/juice. Chill until slightly thickened (approximately 1 1/2 hours). Stir in whipped topping until smooth. Chill 1/2 hour. Stir in pineapple, oranges, marshmallows and coconut. Spoon into 6 cup mold. Chill until firm (about 3 hours or overnight). Unmold carefully. Pretty and refreshing!
Cream the butter, sugar and vanilla. Add eggs, one at a time. Mix well. Make a thin paste of the cocoa and food coloring. Add to creamed mixture. Sift flour and salt together. Add flour mixture and buttermilk to creamed mixture, one tablespoon at a time, beginning and ending with flour. Mix soda and vinegar. Blend into mixture last. Grease and flour three 8-inch pans. Bake in preheated oven at 350° for 20 to 30 minutes. Remove and cool.
Put ingredients in a bowl as given and mix well with a wooden spoon. Bake in a greased and floured tube or Bundt pan. Bake at 350° for 55 to 60 minutes.
Dip chicken breasts in Parmesan cheese, egg and cracker crumbs. Brown in 1/2 cup oil in skillet. Arrange in baking dish in single layer. Arrange 1 slice of 1/4-inch jack cheese on each breast. Adding oil to skillet if necessary, saute sliced fresh mushrooms until tender. Add wine and saute slowly for 5 minutes. Spoon mushrooms over chicken (not too much liquid). Cover and bake at 350° for 45 minutes.
Boil chicken until done. Reserve broth for later use. Mix chicken (deboned), salt, pepper, lemon juice, mayonnaise, soup and onion together; leave in refrigerator overnight. Pour remaining chicken broth over stuffing mix. Place on chicken mixture. Bake 1/2 hour at 350°.
Combine corn and oil in bowl; set aside. Mix sugar, vinegar, onion, salt and celery seed. Bring to a boil; simmer 2 minutes. Pour over corn mixture. Cover and cool. Refrigerate several hours. Drain and serve.
Mix well Jell-O, hot water and cold water. Then add lime juice and pineapple juice. Chill well and pour into a large punch bowl. Just before serving, add 1 (2 liter) ginger ale.
Line a large cookie sheet with tinfoil and spray lightly with Pam. Lay out graham crackers on pan. Cook butter, sugar and vanilla about 3 minutes and pour over crackers. Sprinkle nuts over top. Bake 10 minutes at 350°. Let cool and break apart.
Saute onion and butter in skillet until tender. Add salt and black pepper, chicken and mushroom soup. Stir in cooked broccoli, noodles and milk; mix well. Add Mozzarella cheese; mix well. Add 3/4 cup of Cheddar cheese and stir all together. Pour in casserole dish. Sprinkle remaining cheese on top and bake at 350° in oven for 10 to 15 minutes until cheese is melted.
Preheat oven to 375°. In frying pan, brown ground beef and drain. Stir in seasoning mix, water and olives. Simmer 5 minutes.
Put all ingredients into mixer at once. Beat at medium speed for 20 minutes. Bake in a 9 x 5 x 3-inch loaf pan at 350° for 1 hour, starting from a cold oven.
Batter and brown cube steak in electric skillet. Remove from pan. Add 1 can mushroom soup and 1 can water or milk and simmer. Return steak to pan and simmer for 1 hour.
In a medium bowl, combine kernels with sugar, nutmeg and pepper. Add eggs, mixing well. Stir in milk. Turn into buttered 1-quart casserole dish. Place casserole dish in a pan of water and bake in preheated slow oven at 325° until knife inserted in center comes out clean, about 1 hour.
Mix hot water and raspberry Jell-O together. Chill until half set. Pour heavy cream into small container and whip with the half-set Jell-O. Pour into mold. Set all the way.
*Strawberry for pink, cherry for red, lemon-lime for green and lemon for yellow.
Butter pan and sprinkle dry, uncooked rice in bottom of pan. Salt and pepper chicken and place over rice. Pour the onion and chicken soup over the chicken and about 1 can of water. Place, uncovered, in 350° oven for about 3 minutes. Cover and cook until done and brown, about 1 hour.
Wash and drain berries. Put into blender; mash well. Add 2 cups sugar. Let come to boil. Add 4 cups sugar and boil 20 minutes. Pour into sterilized jars and seal.
Combine soups, okra and crabmeat. Heat together in top of double boiler; adding water if necessary to thin. Add sherry just before serving.
Combine beef, chips, 1/3 cup picante sauce, egg, cilantro (reserving just a bit) and 1/4 teaspoon cumin and mix well. Slice cheese into 12 cubes. Dividing beef mixture into 12 equal portions and form into a meatball around a cube of cheese. Place on a shallow rimmed baking sheet that has been lined with aluminum foil and bake meatballs 16 minutes at 450°.
Cook sugar, sherry and half and half to soft ball (236°) stage when dropped in cold water. Remove from heat; add butter and pecans. Cool for 10 to 15 minutes; beat until mixture begins to thicken. Drop by tablespoon onto buttered wax paper or foil. If mixture gets too thick to drop before all is spooned out, set over blaze just until it is soft enough to drop.
In a large skillet, cook pork in oil until golden brown (sprinkle with salt); set aside. Add apples, onion and garlic and cook until onion is tender. Drain off excess fat. Stir in tomato sauce, water, raisins, brown sugar, vinegar, curry powder, ginger and 1 teaspoon salt. Return pork to skillet. Cover and simmer until pork is tender, basting occasionally. Serve over rice. (Very good if you like curry.)
Dissolve yeast in deep bowl in 3 tablespoons lukewarm milk. In another bowl, put flour. Stir in egg, one at a time with wooden spoon. Add rest of milk, slowly. Add sugar raisins, orange and lemon peels. Add this mixture to yeast and stir. Cover with cloth and rise for 1 1/2 hours. Add salt, then deep fry a tablespoon at a time; drain on paper towel. Sprinkle with powdered sugar.
Mix sugar, cornstarch and salt. Beat egg yolks into milk and stir into dry mixture. Bring to a boil, stirring constantly over low to medium heat. (Note: You will have lumps if not very careful.) Boil 1 minute. Remove from heat and stir in 2 tablespoons margarine and 1 teaspoon vanilla. Cool.
Place fillets in broiler pan. Spoon garlic over fillets. Drizzle melted butter, lemon juice and salt and pepper to taste. Broil until lightly brown being careful not to overcook. Fish should flake with fork.
Mix dry ingredients. Add remaining ingredients and bake at 325° for 1 hour and 10 minutes. Cool before slicing.
Brown the meat. Add the next 5 ingredients. Simmer 30 minutes. Combine the cheese mix, eggs, Parmesan cheese, pepper and parsley. Place 1/2 the noodles in a 9 x 13-inch pan, 1/2 cheese mixture, then 1/2 Mozzarella, then 1/2 meat sauce. Repeat. Bake at 375° for 40 minutes.
Combine cornmeal, salt and pepper, stir well. Put into plastic bag with okra and shake until coated. Spread oil in a 15 x 10 x 1 inch pan, spread okra evenly in pan. Bake in 400 degree oven for 30 to 45 minutes, stirring often. Yield: 10 to 12 servings.
Beat eggs until yolks and whites are blended. Add sugar, salt, nutmeg, and vanilla. Mix thoroughly. Add milk slowly stirring constantly. Pour into pastry lined pie pan. Bake in hot oven at 400 until inverted knife comes out clean.
Bottom Layer: Cream the butter with the sugar. Blend in the egg yolks, flour, baking powder and vanilla. Using heel of hand, fit dough into bottom of a 10 x 12-inch baking pan.
Cook the diced rhubarb with the water and sugar until tender. Pour dry jello into large bowl. Pour rhubarb mixture over jello and mix. Add the orange juice; stir. Chill until slightly thickened. Fold in the whipped topping; chill until set.
Mix all ingredients well with mixer and put in 3 bread loaf pans (greased and floured). Bake at 325° for about 1 hour. Cool 10 minutes, then run knife around edges and turn out. Can be wrapped and frozen.
Mix dry ingredients; add the vinegar. Stir the oil in a little at a time, stirring well.
Cook hamburg, onion and pepper together until very fine. Add pepper, salt, paprika, garlic, oregano, chili powder, cinnamon and cloves. Combine with hamburg mixture. Add 3 cups water. Simmer 3 hours.
Put butter in pan and fry broccoli and onion in it. Drain off excess butter. Cook rice; put in onion and broccoli. Put in 2/3 Cheez Whiz and soup; mix together. Put in casserole dish. Put remaining Cheez Whiz on top. Bake at 350° for about 20 minutes until bubbly.
Mix jello with 2 cups boiling water, 1 1/2 cups cold water after dissolved.
Mix all ingredients and pour into unbaked pie shell. Bake 10 minutes in preheated 450° oven; reduce heat to 350° and bake 30 minutes longer, or until filling is puffed in center and is well browned. Let pie cool before cutting. Decorate top of pie with large pecan halves before baking. Serve with whipped cream or a large scoop of vanilla ice cream.
Pour boiling water over uncooked oats. Cover and let set for 20 minutes. Beat oleo with sugars. Add vanilla and eggs. Sift together flour, salt, soda, cinnamon and nutmeg. Add oats mixture to creamed mixture. Add flour mixture to creamed mixture. Pour in a greased and floured pan. Bake at 350° for 50 to 55 minutes. Don't remove from pan. Cover with broiled icing.
Cream together shortening and sugar. Add eggs and beat well. Sift together dry ingredients. Add to creamed mixture alternately with bananas. Blend well after each addition. Stir in nuts. Pour into well-greased 9 x 5 x 3-inch loaf pan. Bake in moderate oven at 350° for 40 to 45 minutes or until done. Remove from pan. Cool on rack. Wrap and store overnight.
Mix together flour, sugar and baking powder. Add milk slowly. Melt 1 stick margarine in deep pan. Pour batter in middle of pan. Drain fruit, cover batter with fruit and cook in oven at 325° for 30 to 40 minutes or until golden brown on top.
Wash and pare potatoes; cut in wedges. Place in a heavy pot with the remaining items and cook on high until potatoes are done (tender). Watch carefully, the sugar will scorch easily.
Add the Jell-O to the Cool Whip. Mix well and add the pineapple, oranges, cottage cheese and nuts. Refrigerate and let set up.