HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place potatoes in large saucepan; add cold water until just covered. Add onion and celery. Boil until potatoes are just tender. Add garlic and pepper; boil until almost mushy. Place cornstarch in a cup; add 1/2 cup very hot water. Stir well. Pour cornstarch mixture slowly into potato soup. Stir constantly until thickened.
Add plenty of faith and mix well. Spread over a period of a lifetime and serve everybody you meet.
Combine all ingredients except pecans. When well mixed, shape into a ball and roll in the chopped pecans.
Prepare pound cake as directed; pour into greased and floured spring-form pan. Spread apple slices over cake top. Sprinkle instant pudding over apples. Combine cream cheese, eggs and sugar and spread over apples. Bake in 350° oven for 1 hour and 10 minutes or until brown. Serve either warm or cold. Serves 8 to 10.
Arrange buttered bread in well-greased 9 x 13-inch pan. Cut bread to cover entire pan. Sprinkle cooked bacon over bread. Brown onion and sprinkle over bread, then the cheese. Mix eggs, milk, pepper, salt and dry mustard. Pour egg mixture over entire pan. Cover and refrigerate overnight.
Cream and pat into 2 pizza pans or cookie sheets. Bake at 375° for 15 minutes. Watch closely so that it does not get too brown. Cool.
Mix all ingredients and bake 1 1/2 hours at 300°. (Check after 1 hour.)
Mix all ingredients together and bake in Bundt pan at 300° for 1 1/2 hours.
Spread cream cheese about 1/4-inch into small casserole dish. Cover cream cheese with boiled shrimp. Pour cocktail sauce over shrimp to cover them.	Top with several shrimp and serve with crackers.
Simmer ham hocks 2 hours and let stand. Remove hocks from broth. Let cool. Remove fat from broth and meat from bones. May be done day before making soup.
Add first 4 ingredients. Cook slowly, stirring until mixture "cracks" in cold water. Remove from fire. Add nuts, stirring constantly. When cool, add vanilla. When stiff, turn out on board, covered with cornstarch. Knead and mold into loaves. Slice when ready to eat.
Cook for 1 minute at a hard boil or until soft ball forms in cold water. Let cool and beat with mixer.
Wash and sort beans. Put in a large pan or Dutch oven with water. Bring to a boil. Boil 2 minutes. Cover and let stand 1 hour. In small skillet, cook onion, celery and garlic in chicken broth until onion is tender. Add to beans with remainder of ingredients. Return to boil. Reduce heat, cover and simmer 45 minutes to 1 hour.
Roll dough to 10 X 15 inch. Cover dough with pepperoni and cheese. Roll as jelly roll. Seal edges and ends. Melt margarine, oregano, and salt. Brush bread. Bake at 350 for 30 minutes. Brush with margarine after bread is done.
Mix flour, shortening and buttermilk. Roll out in a long roll. Place sausage between wax paper and roll in same length as dough. Place sausage on top of dough. Roll like a jelly roll. Place in freezer overnight. Slice and bake at 350° until lightly browned.
Mix and put in refrigerator overnight. Roll out. Cut and bake in moderate oven.
Cut together flour, butter and walnuts and press into a 9 x 13-inch pan. Bake at 350° for 25 minutes; cool completely. Blend together cream cheese and powdered sugar and add 1 cup Cool Whip. Spread over the flour mixture. Mix thoroughly the chocolate and vanilla puddings; add milk. Beat in mixer and spread over cream cheese-Cool Whip layer. Spread 1 1/2 cups Cool Whip on top of pudding layer and sprinkle with chocolate shavings.
Cook apples and prunes, separately;	let cool. Mix sugar, spices, salt, Crisco and molasses. Dissolve yeast in some of the warm water. Mix fruit, raisins and nuts alternately with the flour.	(I use 5 pounds of flour with 6 cups liquid in all, 3 cups warm water, 2 cups drained from fruit and rinsed out fruit and	yeast dishes).	Knead dough and let stand to rise. Put in greased bread pans. Let rise. Bake 1 hour at 400° for 15 minutes and at 325° for 45 minutes. Makes 7 to 8 small loaves.
Combine first 7 ingred. in bowl mixing well. Combine sugar and vinegar in bowl stirring to dissolve sugar. Pour over vegetables, tossing to mix. Chill overnight, stir occasionally. Yield 12 servings.
Cook broccoli for 2 minutes on High in 1 1/2-quart casserole. Stir in 1/2 of the cheese and the other ingredients. Cook 5 minutes longer.
Mix dry ingredients. Add other ingredients; mix well. Bake in greased tube pan at 300° for 1 1/2 hours.
Put sugar, cocoa and butter in microwave for 2 1/2 minutes. Stir and add 1/4 cup milk. Don't use more milk. Microwave 1 minute. Stir and add vanilla and nuts if desired. Put in buttered 9-inch pie plate and refrigerate.
Grease pan with bacon drippings; pour excess drippings into mixture. Bake at 350° for 35 to 40 minutes. Yields 2 loaves in 9 x 5-inch pan.
Combine sugar, milk and margarine. Bring to a rolling boil. Boil one minute, stirring constantly. Stir in the rest of the ingredients. Let cool. Add marshmallows. Drop by rounded spoonfuls onto waxed paper.
Place chicken in large baking dish. Pour rice over chicken. Sprinkle dry onion soup over rice. Add golden mushroom soup and water. Bake at 425° for 1 hour.
Butter a 9-inch square pan thoroughly. Spread the walnuts in the pan. Mix together in heavy frypan the brown sugar and butter. Cook over medium heat (keep mixture bubbling), stirring constantly, for 12 minutes. Pour toffee mixture quickly over nuts. Sprinkle the grated chocolate or chocolate bar over the hot toffee. Spread until smooth. Sprinkle nuts on top. Chill and break into pieces.
In a saucepan, mix the sugar and flour well. Add the water, egg and lemon juice to your taste. Mix well. Cook over low heat until thick. This is good poured over gingerbread or spice cake.
In a bowl, mix flour, parsley, baking powder, and salt. Mix milk and oil and pour into flour mixture. Stir with a fork until combined. Drop from a tablespoon into six mounds directly onto chicken (do not drop batter into liquid). Cover; simmer about 12 minutes or until a toothpick inserted into dumplings comes out clean. Using a slotted spoon, transfer chicken, dumplings and vegetables to a platter; cover.
Boil chicken breasts until fully done. Debone and dice into small pieces. Mix all ingredients, except dressing mix, together in a casserole dish and put aside. Cook Stove Top dressing as directed on the box. Top the casserole with the dressing and bake for 45 to 60 minutes at 350 degrees.
Simmer rhubarb in the 5 cups of water, then strain it into a glass bowl. Add sugar and let cool. Add remaining ingredients and chill. Before serving, add soda. Serve over ice.
Make a doubled tinfoil dish with a tinfoil top. Put fillet in and cover with 1/2 of the sauce (combined ingredients). Cover with tinfoil top and either put on grill or bake for 10 minutes or until fish flakes to touch. Baste with sauce halfway through.
Mix ingredients. Bake at 375° for 40 minutes in 11 x 7-inch greased pan.
Mix 1 stick margarine with 2 cups of cracker crumbs. Press into bottom of pan.
Beat egg slightly. Add mashed potatoes, salt, milk, flour and baking powder. Make mixture stiff so it drops off spoon into a deep fryer set at 375°. If not crowded in fryer, they should turn themselves; if not, turn. Cook until golden brown (check inside one to make sure it's cooked). Serve hot. Delicious if you sprinkle them with powdered sugar. We like to dip them in ketchup as we eat them.
Place sugar in a small bowl. Sprinkle with vanilla and almond extracts. With a fork, stir to blend well. Store in an airtight container. Use to sweeten coffee or tea to taste. Makes 1 cup.
Cut corn from ears of corn; scrape cob. Combine corn, flour and water. Cook in skillet with hot oil. Stir. Cook 2 minutes. Add seasonings and butter. Continue cooking until corn is tender.
On wax paper, sift together first 5 ingredients. In large bowl, beat eggs on high speed until yolks and whites are combined. Gradually add sugar, beating until lemon color (thick). Beating continually, pour in corn oil. With mixer at low speed, blend in sifted dry ingredients alternately with pumpkin, beginning and ending with dry ingredients. Beat until smooth after each addition. Stir in nuts. Turn into ungreased angel food pan. Bake in 350° oven for about 1 hour and 10 minutes. Cool on wire rack. Sprinkle with confectioners sugar if desired.
Pour pie filling into an 8-inch square pan. In small bowl, combine flour and oleo (use fingers to cut in oleo). Add oats, brown sugar and spices and mix well. Sprinkle mix over cherries and bake at 350° for 35 minutes until hot and bubbly. Serve plain or with ice cream or Cool Whip.
Peel potatoes; slice potatoes almost through at 1/4-inch intervals. Put in baking dish greased with butter. Sprinkle salt, pepper, onion powder and garlic powder over sliced potatoes. Bake until done (about 30 minutes). Sprinkle cheese on top and return to oven to melt. Serve hot. Sprinkle parsley over the potatoes.
Mix all ingredients. Form into 1-inch balls and roll in confectioners sugar. Makes 3 dozen cookies.
Beat eggs until light. Add sugar and oil; blend well. Sift dry ingredients together. Add dates, nuts and vanilla. Blend well and pour into greased shallow cake pan. Bake at 325° for 25 to 30 minutes. Cut into bars or squares after cooling.
Cream margarine and sugar until lemon color. Add eggs, one at a time. Add vanilla and lemon extract. Combine together flour, baking powder, soda and salt. Add flour mixture, small amount at a time, alternating with milk. Make flour the last ingredient. Drop by teaspoon on ungreased cookie sheet. Sprinkle with cinnamon and sugar. Bake at 350° for 10 to 12 minutes.
Toss pecans with mayonnaise to moisten lightly. Arrange in jelly roll pan. Dot sparingly with butter. Stirring occasionally, bake at 350° for 20 to 25 minutes. Sprinkle, if desired, with salt. Cool thoroughly before storing.
Cream shortening. Add sugar gradually and continue beating until light. Add eggs and pumpkin and blend well. Add vanilla and lemon extract. Add raisins, nuts and dry ingredients that have been sifted together; mix well. Chill dough; drop by teaspoonfuls about 2 inches apart on greased cookie sheet. Bake at 375° for about 15 minutes. Will make 4 dozen cookies.
Quarter and core pears; place in large pan. Add enough water to prevent sticking. Cook until soft. Press through sieve of food mill. Measure pulp. Combine 2 quarts pulp with remaining ingredients. Cook 15 minutes or until thick, stirring. Put in hot jar. Process in hot water bath 180° for 10 minutes. Cool. Test for seal.
Cook rice about half done. Take a knife and cut down toward center of cabbage and around core of cabbage. Put into large pot, about 1/2 or 3/4 full of water. Bring to a simmer. Start taking leaves off and put on side to cool. Saute onions until they start to get tender.
Bring water and salt to boil. Stir in grits then reduce heat and cook 4 minutes, stirring occasionally. Combine grits and cheese in a large mixing bowl and stir until cheese is melted. In separate bowl combine eggs, milk, thyme and garlic salt. Mix well. Add to egg mixture a small amount of hot grits mixture, stirring well. Stir in remaining grits. Add cooked sausage. Pour into 12 x 8 x 2-inch baking dish. Cover and refrigerate overnight. Next morning, remove from refrigerator and let stand 15 minutes. Bake at 350° for 50 to 55 minutes. This recipe may be halved.
Lay broccoli on bottom of casserole dish, then chopped chicken. Mix remaining ingredients, except bread crumbs; put on top of chicken. Sprinkle bread crumbs over top and bake at 350° for 25 to 30 minutes.
Mix milk into room temperature cream cheese very slowly (to prevent curdling); then add other ingredients and mix well. Chill one hour; serve with corn chips, celery or any other raw veggies preferred.
For crust, mix butter, flour, 1 teaspoon of the sugar and 1 beaten egg. Mix like pie dough.	Line 8 x 12-inch pan with this dough. Mix 1 1/2 cups sugar, sour cream, 2 well beaten eggs and cinnamon and pour over crust into which halved fresh or frozen plums have been placed (cut side up in even rows). Bake at 350° for 30 to 40 minutes.
Preheat oven to 250°. Wrap bacon strips around chicken. Mix soup and sour cream together. Pour over chicken. Bake for 2 1/2 hours at 250°.
Preheat oven to 350°. In a soup pot, heat 1/2 cup beef stock; add onions and garlic and simmer, covered, 5 minutes. Add zucchini, corn, tomatoes and remaining 4 1/2 cups broth; bring to a boil. Reduce heat and simmer soup 20 to 25 minutes. Add cilantro, hot sauce and chili powder to soup. Adjust seasonings if desired. Cut each corn tortilla into 8 strips. Spray lightly with nonstick vegetable spray and bake for 8 to 10 minutes or until golden. Remove and cool. Serve 1 cup hot soup in bowl and garnish each serving with 3 tortilla strips and 2 tablespoons grated Cheddar cheese.
Heat blackberries, tapioca and sugar until real hot. Pour into a 9 x 13-inch pan. Sprinkle cinnamon on top; dot with butter. Mix Bisquick, egg and sugar until crumbly. Sprinkle on top of blackberry layer. Bake at 350° for 30 to 35 minutes.
Beat lemonade. Add softened ice cream and fold in Cool Whip. Pour into crust and freeze at least 3 hours. Serves 6 to 8 and can be refrozen.
Preheat oven to 350 degrees. Melt the butter in a 9 x 13 pan in the oven. While it melts, combine everything else except the fish, in a pie plate. Dip the fish around in the melted butter, dip each piece of fish in the crumb mixture and return it to the baking pan. Bake the fillets for 20 to 25 minutes, or until the fish flakes with a fork. Serve with lemon wedges. Yield: 4 servings.
Mix all ingredients together well. Place into a salad bowl. Garnish with carrot curls and sprigs of parsley.
Fry bacon and onion just until onion is tender, about 5 minutes. Stir in brown sugar, vinegar, mustard, garlic salt and salt; simmer, covered, 15 minutes.
Combine all ingredients into the shape of a ball. Chill 2 hours, roll in chopped pecans.
In small saucepan, combine 1/2 cup honey and apple juice. Stir over medium heat until heated through. Set aside and keep warm.
Melt butter in saucepan. Stir in flour. Gradually add milk, stirring until thickened and smooth. Add red pepper, garlic and cheese; stirring until smooth. Blend in chicken, mushrooms and artichoke hearts. Pour into 2 quart casserole. Bake, covered, at 350° for 30 minutes. Sprinkle with paprika. Serves 6 persons or 3 Moffos.
Mix ingredients together. In greased Bundt pan, put one layer of mix. Then sprinkle on cinnamon liberally. Then cover with the remaining mix. Bake at 350° for 1 hour.
In mixing bowl beat eggs, add sugar and salad oil. Set aside. Sift flour, soda and cinnamon. Add to egg mixture. Fold in plums and nuts. Bake in greased and floured loaf pan for one hour in 350° oven. Sprinkle with powdered sugar when taken from pan.
Mix eggs, pumpkin, sugar, spice, flour and soda together. Pour onto cookie sheet covered with wax paper. Bake at 350° for 15 minutes.
Marinate cubed venison in French dressing for 12 to 24 hours. Drain off dressing and	place venison in crock-pot. Stir in remaining ingredients. Cover and cook on low setting for 8 to 10 hours. Serves 4 to 6.
Boil carrots for 15 minutes. Add ground beef, potatoes, chili powder, salt, tomato soup and tomatoes. Cook for about 45 minutes. Add beans and peas. Cook for 15 minutes. Serve with French bread.
Combine and boil first 5 ingredients 1/2 minute. Remove from heat; add peanut butter and oats. Stir and drop on wax paper.
Crumble thawed potatoes in a 9 x 13-inch pan. Mix next 6 ingredients and put on top of potatoes. Put corn flakes on top and drizzle melted butter over corn flakes. Bake at 350° for 45 minutes.
Put chopped cabbage in clean sterilized jars. Combine all other ingredients and let dissolve. Then pour slowly into jars over cabbage and seal lids. It's ready to eat in 4 weeks and doesn't turn dark.
Preheat oven to 325°. Grease and flour 9 x 5 x 3-inch loaf pan. Cream butter and sugar in mixing bowl until light and fluffy. Add eggs one at a time. Beat well after each addition; blend in vanilla. Sift flour, soda and salt together. Add to creamed mixture. Mix well after each addition. Blend in melted chocolate. Pour batter into prepared pan. Bake 1 hour and 20 minutes. Cut horizontally into 3 even layers. Spread filling between layers.
Mix shortening, sugar and eggs. Stir in milk. Sift dry ingredients and stir in mixture. Stir pecans, dates and cherries in. Chill overnight. Bake 8 to 10 minutes at 400°.
Mix first 3 ingredients thoroughly. Press into greased 9 x 13-inch pan. Cover sides and bottom. Mix the last 3 ingredients. Pour over mixture. Bake at 350° for 25 to 30 minutes.
Mix together strawberries, eggs and oil. Sift dry ingredients into strawberry mixture. Stir to blend thoroughly. Stir in nuts. Pour into 2 greased 9 x 5-inch loaf pans or 4 small loaf pans. Bake at 350° for 1 hour or until toothpick comes out dry.
In electric blender, combine Egg Beaters, lemon juice and red pepper; blend at medium speed just until mixed. Without turning off blender, pour in liquid Butter Buds in a slow, steady stream. Continue blending until mixture is smooth and thick. Keep warm in double boiler until ready to serve.
Spread refried beans in 9 x 13-inch pan. Mix sour cream and taco seasoning; spread over beans. Sprinkle cheese, tomatoes and onions on top. Serve with tortilla chips.
Boil rice with water to cook rice. In a hot skillet or wok, put in oil and fry the eggs.
Mix all ingredients; cook over low heat until sugars dissolve. Cook to soft ball stage (238° on candy thermometer). Cool to lukewarm. Heat until of spreading consistency. Use on your favorite cake recipe.
Trim meat and rub with mixture of dry mustard, salt and pepper. Brown in butter in heavy skillet, then transfer to baking dish. Heat currant jelly in skillet to loosen drippings and add 3 tablespoons butter. Simmer until jelly melts. Add about 1 teaspoon rosemary and mix. Pour over tenderloins and cover. Bake at 325° for 1 hour, turning once. Mix 2 tablespoons flour with 1 cup half and half and pour over meat. Cover again and bake 45 to 60 minutes more. Serve: Slice in 1/2-inch slices. Gravy should still be warm; if not, heat and serve with meat.
Mix together and put in bottom of dish the cream cheese and 1 package taco seasoning. Brown ground beef and drain. Mix with 1 package taco seasoning mix and water. Pour hamburger mix over cream cheese mixture. Add remaining ingredients.
Add hot or boiling water to gelatin in a large mixing bowl; stir until dissolved. Add cold water and fruit juices; stir in sugar. Chill. Just before serving, mash or whip bananas until smooth and creamy. Beat into mixture. Add ginger ale. Garnish with fluted slices of banana, pineapple, strawberry, lime, lemon or orange (use any one or any combination).
Cook together sugar, flour, egg and Milnot. Add vanilla. Let cool. In a bowl, make a layer of 1/2 bananas, 1/2 pudding mixture and 1/2 peanuts. Repeat layer, using remaining ingredients. Keep refrigerated.
Beat cheese until smooth; gradually beat in sugar. Blend in sour cream. Fold in Cool Whip. Add fruit. Spoon into crust. Chill in the refrigerator at least 3 to 4 hours.
In medium bowl, beat eggs until foamy. Gradually add sugar and cream. Mix well. Sprinkle cheese, meat and vegetables evenly over pie shell. Pour egg mixture over all. Sprinkle with nutmeg. Bake in 350° oven until center is set (about 50 minutes). Let stand 10 minutes before serving.
Wash mushrooms. Remove and chop stems. Drain caps. Saute onion, pepper, sausage, garlic and stems until tender. Add bread crumbs, cheese, herbs, salt and pepper. Mix together. Add chicken broth as needed to make stuffing moist. Spoon mixture into mushroom caps. Place in baking dish, stuffing side up. Add remaining chicken broth and enough water to make 1/4-inch of liquid in bottom. Bake at 325° for 25 to 30 minutes.
Put all the ingredients in the blender and push grind for about 5 seconds. Easy to make and tastes great with any Mexican dish or tostado chips. !Que Maravilla! (How Marvelous!)
Grease 2-quart baking dish with butter. Cover sides and bottom of buttered dish with 1/2 of the cracker crumbs. Place in layers the beans, cheese and onion (make 2 layers). Cover with soup. Top with remaining cracker crumbs. Drizzle 3 or 4 tablespoons melted butter over crumbs. Bake at 350° for 30 to 40 minutes.
Cut chicken wings into 2 pieces, discarding the tips. In a small bowl, combine butter and garlic powder. In another bowl, combine remaining ingredients. Dip chicken into butter mixture, then into	crumb mixture. Place	on greased cookie sheet. Bake for 50 to 60 minutes at 350°, or until done.
Whip egg whites until stiff. Mix other ingredients listed. Add egg whites. Bake 45 - 50 minutes at 350 degrees.
Combine and cream first 3 ingredients. Add dry ingredients and nuts. Spread in greased 8 x 8 x 2-inch pan. Bake at 325° for 25 to 30 minutes.
Mix sugar and butter. Melt chocolate in microwave. Cool and add to sugar and butter mixture. Add vanilla and salt. Add one egg and beat 5 minutes. Add second egg and beat 5 minutes. Pour into baked pie shell. Chill 4 hours. Top with whipped cream.
Mix the two cheeses together until soft. Add the rest of the ingredients in order given. Serve as a warm dip.
Layer bread in 9 x 13-inch casserole. Cook sausage in skillet, breaking up as it cooks. Drain fat and blot with paper towels. Sprinkle crumbled, cooked sausage over bread slices. Sprinkle cheese over top.
Let sugar and apples stand until syrup forms, then add rest of ingredients. Bake at 350° until cake springs back.
Grease loaf pan. Cream shortening and sugar until light. Add eggs, one at a time, beating well after each. Stir in bananas. Sift together the dry ingredients. Add to banana mixture. Mix until well blended. Pour into greased 9 x 9 x 2-inch pan. Bake in moderate oven (350°) for 30 to 35 minutes, or until tests done. (The riper the bananas the longer the baking time, up to an hour.)
Place rice in Pyrex dish. Mix chicken soup and water. Heat. Then pour over rice. Place chicken breast on rice. Bake at 350° for 40 minutes.
Preheat oven to 350°. Blend cake mix, oil, water and eggs. Stir in chocolate pieces and nuts. Drop from a teaspoon onto an ungreased cookie sheet. (To save time, instead of making cookies, bake in an ungreased 8 1/2 x 11-inch dish.) Bake at 350° for 10 to 12 minutes for cookies or 30 minutes for 8 1/2 x 11-inch dish.
Check the roll for mold; it doesn't matter if they're stale. Slice in half and place open-faced on cookie sheet. Put oven on broil. Open tuna and place in bowl. Mix with dressing and pickles. Spread on rolls. Cut any visible mold off of cheese and lay slices on tuna mixture. Broil until cheese is fully melted. Eat off of paper plate or napkin. Very good with water and saltine crackers. If you're lucky enough to get a care package, a cookie is an excellent dessert.
Heat oven to 400°. In large bowl, mix flour, oats, sugars, soda, salt and baking powder until blended. In another bowl, beat egg, Butter Buds and 1/2 cup warm water and vanilla. Mix all together. Add zucchini and lemon peel. Spray muffin pan with Pam. Bake 20 minutes or until brown. Cool. Roll in cinnamon sugar. Makes 11 or 12 regular size muffins.
Crush all but 3 or 4 Oreos in a flat dish, then mix 8 ounces Cool Whip, sugar and cream cheese. Spread over Oreos. Mix chocolate pudding. Spread over cream cheese mixture. Top with Cool Whip. Sprinkle remaining chopped Oreos on top and refrigerate.
Brown meat; drain. Add salsa, yogurt and chili powder. Put half of meat mixture in 2-quart casserole, then put a layer of chips and a layer of cheese on top of this. Repeat layers, ending with cheese. Bake at 325° to 350° for 20 minutes or until bubbly.
Spread grated cabbage in a 9 x 13-inch pan. Sprinkle canning salt over cabbage and let stand 1 hour. Boil the vinegar, sugar, water, celery seed and mustard seed for 1 minute. Cool. Chop carrot and mango. Squeeze the juice out of cabbage and put into another pan. Mix well all ingredients. Put into Ziploc bags, seal and freeze. Will keep 1 year. Preparation time is 2 hours. Yields 15 or more servings. Very good!