HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil potatoes; peel and dice. Put potatoes in a 13 x 9 x 2-inch casserole dish. In a double boiler, combine half and half cream, butter and 8 slices of Swiss cheese cut into small pieces. Add salt and pepper. Cook this mixture until it thickens, keeping it smooth. Pour this mixture over potatoes and allow to stand in refrigerator overnight. Remove 1 hour before baking and bake in oven at 325° for 1 hour. Allow to get golden brown on top.
Brown as many pork chops as needed. Remove from frying pan and place in a baking dish. Make gravy with drippings and pour over pork chops. Cover and allow to stand (can be made in morning).
Mix pineapple and marshmallows. Refrigerate. Combine pineapple, juice, egg, sugar, flour and vinegar. Cook over medium heat until thickened. Refrigerate overnight. Combine pineapple-marshmallow mixture, sauce, peanuts, apples and Cool Whip; chill.
Beat eggs. Add sugar. Beat until fluffy. Add corn syrup, butter, vanilla and pecans. Pour into 9-inch pie crust. Bake at 350° for 45 to 55 minutes or until done.
Drain liquid from oysters. Add enough sweet milk to make 2 cups. Crumble crackers into small pieces about 1/2-inch diameter. Add other ingredients. Mix well. Stuff duck with dressing. Put in greased roaster, breast side up. Rub salt on outside of duck. Use remaining dressing around sides of duck. Bake about 1 1/2 hours at 350° or until tender when pricked with a fork. Leave uncovered the last 10 minutes.
In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade. Let marinate overnight.
Put half of crushed Butterfinger candy bars on bottom of 8 x 8-inch Pyrex dish, then layer half of Cool Whip, layer of 6 ice cream sandwiches on top of Cool Whip and add remaining Cool Whip on sandwiches. Sprinkle rest of Butterfinger candy bars on top. Freeze.
Drain juice from can of chunk pineapple and add enough water to make 2 cups liquid. Put liquid in a saucepan with tapioca. Cook until thickened. Let cool and add pineapple chunks, banana chunks and mandarin orange segments.
Boil chicken and debone. Mix soup and tomatoes. In a 13 x 9-inch pan, make a layer of Doritos, chicken and soup mixture. Sprinkle cheese. Continue with layers until all is used. Top with cheese and bake in 350° oven until mixture is bubbly.
Prepare cake mix according to package directions. Bake in a 9 x 13-inch greased pan. Meanwhile, combine milk and sugar in a saucepan. Simmer until sugar dissolves. Remove cake from oven when done. With ice pick, make holes in cake. Pour hot milk-sugar mixture over cake. Before cake cools, spread on marshmallow cream. After cake cools, cover with whipped topping. Sprinkle coconut over whipped topping.
Preheat oven to 325°. In a large bowl, combine soups, rice, water and butter. Pour into greased 9 x 13 casserole dish. Place chicken on top of rice mixture and sprinkle with paprika. Bake 1 1/2 to 2 hours, until tender. Enjoy.
Mix all ingredients. Place in casserole dish and bake 30 minutes at 350°.
Cream butter, cream cheese and sugar until smooth. Add milk and pudding mix. Mix. Add Cool Whip. Set aside. Crush Oreos to fine crumbs. Place half the crumbs on bottom of a 9 x 13-inch pan. Pour in pudding mixture. Cover with remaining crumbs. Set overnight in refrigerator.
Combine the meat, tomatoes (add more if necessary), carrots, onion, celery, bread and sugar. Add rest of ingredients; mix thoroughly. Pour into a 2 1/2-quart baking dish. Cover; bake in a 325° oven for about 3 1/2 hours, until meat and vegetables are tender. Serve with French bread and green salad.
Melt oleo, add sugar; allow to melt. Cool. Add other ingredients. Pour into greased 8 x 11-inch pan. Cook at 275° for 30 minutes. Brown slightly under broiler, if desired. Cut into 24 squares.
Cut tender polk greens in spring, when it begins to grow wild. Clean and wash thoroughly.	This cooks down like mustard greens, so you must figure on that when picking them. Put greens in	large stock pot; cover with water. Let boil rapidly	over medium heat. Drain very	well. Repeat the boiling and draining procedure twice more.
Combine pineapple juice and limeade in a punch bowl. Pour chilled juices and ginger ale over ice cream. Add ice cubes. Garnish with orange slices, strawberries or mint sprigs.
Shred cabbage and carrots in fine pieces. Put remaining ingredients into saucepan and bring to boil. Cook until sugar is dissolved. Pour over vegetables and let stand for 1 1/2 hours without stirring, then toss together and store in covered container. Will keep in refrigerator for two weeks.
Heat oven to 350°. Cut steak into serving size pieces. Season and brown steak on both sides. Add onion and cook until transparent. Add wine. Cover and cook 1 hour. Add soup; cover and bake 1 hour longer.
Mix eggs and Eagle Brand, beating rapidly. Add vinegar slowly. Finally, add salt and mustard. Chill. Stir before using. Wonderful on potato salad.
Drain kraut. Combine oil, sugar and vinegar in small saucepan. Bring to a boil. Reduce heat and cook slowly 3 minutes, stirring occasionally. Combine sauerkraut, celery and red pepper in bowl. Add liquid and blend thoroughly. Cover and chill 4 to 6 hours or overnight if possible. Makes 4 servings.
Mix slightly thawed Cool Whip with sweetened condensed milk. Blend well. Add strawberries with juice, crushed pineapple with juice and sliced bananas. Stir until blended. Top with chopped nuts. Freeze overnight. Take out 1 hour before serving to soften.
Place bacon in bottom of casserole dish. Sprinkle rice over bacon. Place chicken on rice. Mix broth/water and soup and pour over chicken. Sprinkle package of seasoning from rice box over chicken. Cover and bake at 350 degrees for 1 1/2 hours.
In large bowl, stir the first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake at 350° for 50 to 55 minutes, or until knife comes out clean.
Combine first five ingredients in a large sauce pan. Cook over low heat 10 minutes, stirring constantly. Remove from heat; add rice cereal and chopepd pecans, mixing well.
Spread cream cheese evenly over bottom of glass ovenware. Pour chili over top; put cheese on top. Heat oven at 350°. Bake until cheese is melted and edges are boiling softly. Can reheat over and over again. Also, microwave on High for 15 to 18 minutes. Eat hot. It's great. Big hit at football games.
In cuisinart, chop finely fennel, celery and scallions, Next finely chop chestnuts and walnuts. Saute chopped sirloin in large pan until brown. Add salt, pepper and 3 vegetable combination and half of the butter. Stir well and add raisins, chestnuts and nuts. Add rest of butter (more if needed) until mixture is well blended and somewhat moist.
Cream sugar and shortening together, then add eggs and beat well. Mix in molasses. Add the next 6 ingredients; mix well. Bake at 375° for 8 to 10 minutes.
Mix well, except turkey, and let stand for a few minutes to absorb liquid. Add turkey and mix well. In a medium size casserole, form into a ring and spread sauce over top. Cover and bake in microwave on High setting 11 to 15 minutes, depending on size of casserole, variations in microwaves, etc. Let stand for 15 minutes before serving.
Beat butter on medium speed. Add sugar. Add eggs, then add syrup and flour. Add the nuts. Spread in a floured 13 x 9 x 2-inch pan. Bake in 350° oven for 30 to 35 minutes. Cool slightly. Cut into bars.
Saute onion, garlic and green pepper in hot oil in Dutch oven. Add ground beef; cook over medium heat until browned, stirring to crumble beef. Drain. Add remaining ingredients; bring to a boil. Cover; reduce heat and simmer 1 hour, stirring occasionally. Yield: 2 quarts.
Into the cream cheese, beat the Roquefort cheese, sour cream, garlic, onion, lemon juice and water. Stir in lobster meat and its juice (if canned meat is used), breaking up the larger pieces. If you use fresh lobster, you may wish to thin the mixture slightly with cream. Pile into a serving dish and sprinkle with chopped parsley. Could be put into an empty lobster shell. Makes about 2 cups.
Combine baking powder, soda, flour and salt. Mix together the butter and sugar; add eggs, one at a time. Add the dry ingredients alternately with sour cream to the creamed mixture. Add almond flavoring.
Place layers in a deep clear bowl in the following order: white cake, strawberries with syrup, Cool Whip, coconut, pecans, cake, pineapple, Cool Whip, coconut, pecans.
Combine ground beef, sausage, onion, and garlic in a Dutch oven. Cook until meat is brown, stirring to crumble meat. Drain. Stir in next 6 ingredients and cover. Simmer 1 hour, stirring occasionally. Add kidney beans and simmer an additional 20 minutes. Serves 8 - 10.
Melt butter in saucepan, add vinegar, ketchup, hot sauce, peppers and juice of one lemon. Drop 2 slices of remaining lemon in saucepan with above and boil. Will keep for days. It is the best sauce you'll ever taste and especially good on chicken!
Chop tomatoes in blender. Pour into a bowl with rest of ingredients. Serve with tortilla chips, vegetable sticks, potato chips and toast. Makes 2 cups.
In tinfoil, dice the potato into chunks. Put the meatballs, onion and spices all in the foil. Put pat of butter on top. Wrap the foil and place in campfire. Cook on coals for about 20 minutes. Great meal for camping.
Grind tomatoes, chili and onion. Add vinegar, oil, dash of salt and pepper. Cover and refrigerate several hours.
In a 6-quart saucepot, cook spareribs and 1/2 teaspoon salt in boiling water to cover until tender, about 30 minutes. In a small skillet, saute onion and garlic in oil until golden, about 5 minutes. Stir in ketchup, preserves, chili powder and 1/4 teaspoon salt. Heat to boiling. Drain ribs and brush with sauce. Cook ribs on outside grill or under inside broiler, brushing again with more sauce, until shiny and browned (5 to 7 minutes on each side). Makes 6 servings.
In a stainless steel or aluminum pan (do not use Teflon or nonstick) put first 4 ingredients. Cook on high heat, stirring until mixture is the color of brown sugar. Spread on a cookie sheet. Cover with chocolate chips, spreading evenly with spatula as they melt. Sprinkle on almond slivers. Cool. This candy is like a Heath bar.
Preheat oven to 350°. Scald milk and pour over bread crumbs. Cool; add sugar, beaten eggs, salt and nutmeg. Mix and fold in sliced peaches. Turn into buttered baking dish. Bake for 1 hour.
Mix flour and margarine and press into a lightly greased baking dish. Bake at 300° for 25 minutes or until lightly brown. Cool crust.
Brown shells first, then set aside. Cook the potatoes until done; pour off excess water. Add the rest of the ingredients. Pour into crusts. Cook at 400° for about 10 to 15 minutes.
In a microsafe 3 quart casserole, combine the butter, celery, carrot and onion. Microwave at High for 3 minutes, stirring after 1 minute. Place the chicken breast on top of the vegetables and cover. Microwave at High for 6 to 7 minutes until the chicken is done.
Preheat oven to 325°. Cream butter. Add egg and sugars and mix well. Add flour alternately with salad oil, then add rest of ingredients. Drop by teaspoonfuls onto cookie sheet. Dip fork in 1/2 cup water and press down on each cookie. Bake at 325° for 10 to 12 minutes or until brown. Put on paper towels. Drain.
Pour half of sauce into baking dish. Combine spinach, 1/4 cup Parmesan cheese, egg and oregano; mix. Top each noodle with 1/4 cup spinach mixture and 3 tablespoons Mozzarella cheese; roll up. Cut each roll in half crosswise. Place rolls, cut side down, in sauce. Top with remaining sauce; sprinkle with remaining Parmesan cheese. Cover and bake at 350° for 50 minutes.
Combine soup and milk; stir well. Spoon sauce over chicken; sprinkle with stuffing mix. Drizzle butter over crumbs. Cover and bake at 350° for 50 minutes. Makes 6 servings.
Cook onions in butter until lightly browned. Add other ingredients and simmer 1 1/2 to 2 hours. Stir in sour cream before serving. Cook noodles per directions. Ladle mixture over noodles.
Mix dry ingredients in large bowl. Add eggs, vanilla, butter, and milk. Beat well. Pour into pie shells through a tea strainer to catch lumps of cocoa. Bake 350° for 45 minutes.
Roll out, cut and bake for 8 to 10 minutes or until faintly brown at 350°. Frost them if you like with favorite frosting.
Cream sugar and butter. Pour all ingredients in bowl, except buttermilk; mix well. Then add buttermilk and beat 15 minutes at medium speed. Pour in a greased tube pan. Bake at 325° for 1 hour and 20 minutes.
Combine rhubarb and 3/4 c. sugar, toss so rhubarb is coated with sugar. Place in bottom of 8 inch round dish. Cream shortening, 1/3 c. sugar and vanilla, add egg. Beat until light and fluffy. Sift together flour, baking powder and salt. Add alternately to creamed mixture with milk. Spoon batter over rhubarb. Bake in 350° oven for 1 hour. Turn upside down to serve. Pass the cream.
Drain raspberries and pineapple, reserving juices. Combine fruit juices and orange juice concentrate. (Should be about 2 1/2 cups liquid.) Combine boiling water and 1 cup fruit juice; bring to a boil. Add to gelatin, stirring until dissolved; add remaining fruit juice. Chill until consistency of unbeaten egg white. Fold fruit into thickened gelatin. Pour into 6 cup ring mold and chill until firm. Unmold on lettuce, if desired. Yield: 8 to 10 servings.
Beat eggs, then mix in	other ingredients. Pour into 2 regular pie shells or 1 deep dish pie shell. Bake 25 minutes or longer at 325° to 350°. Bake until filling does not shake.
Preheat oven to 350°. Stand whole chocolate wafers around the sides of a spring-form pan. Roll the remaining chocolate wafers into fine crumbs. Mix with butter and press into bottom of spring-form pan, making crust about 1/4 inch thick. Bake for 7 minutes. Cool. Slightly soften ice cream and spoon half in spring-form pan. Cover with caramel sauce, then sprinkle with pecans. Top with remaining ice cream and freeze. When ready to serve, top with whipped cream and garnish with chocolate shavings.
In a baking dish, shred cabbage, making 1 layer, then spread hamburger over top to make 2nd layer. Alternate hamburger and cabbage layers until the dish is full. Pour 1 can of tomato soup over casserole and bake in a 350° oven for 1 hour.
Mix mayonnaise and cream. Add herb crumbs and other ingredients. Put in buttered casserole. Cover with bread crumbs. Bake at 350° for 30 minutes. Serves 6. (Double for 12 but use only 1 1/2 cups mayonnaise.)
Preheat oven to 375°. Grease 9 x 13 pan. In large bowl, cream the sugar and butter. Add eggs, coffee and vanilla. Mix well. Sift flour and baking soda. Mix into butter mixture. Stir chocolate and pecans. Pour into prepared pan. Bake for 20 minutes. Cool and cut into bars. Makes 16 servings.
Tie spices in bag. Boil them with vinegar and sugar for 15 minutes; add rind and cook until tender. Fill hot sterilized jars and seal.
Cook together the first 5 ingredients, stirring constantly, until it thickens. Add vanilla. Beat 2 egg whites until stiff and fold into first mixture before it cools. Pour into baked pie shell. After filling cools, spread a layer of Cool Whip on top of pie filling and sprinkle top with chopped nuts or halved maraschino cherries.
Mix and pour over hot crust. Bake at 350° for 15 minutes. Let cool in pan before cutting into squares.
Dissolve yeast in water. Sift flour and salt together 2 or 3 times. Cream shortening or butter and the sugar. Then beat egg and mix in with shortening and sugar. When yeast is dissolved in water, add it to shortening mixture. Add flour a little at a time. Mix until flour is mixed in. Cover with a wet towel or lid until you are ready to press it out. Shape dough. Let rise 1 1/2 to 2 hours. Bake at 350°.
Arrange strawberries in heavy saucepan in alternate layers with sugar, making sugar the first layer. Bring slowly to a boil and cook 9 minutes. Add lemon juice and let stand overnight. The next day, boil 9 minutes. Pour into sterilized jars and tightly seal.
Spray pan with cooking spray. Heat over medium heat until hot. Add chicken and onion. Cook 5 minutes. Stir in flour. Cook over medium-low heat 1 minute, stirring constantly. Stir in tomatoes, mixed vegetables and broth. Bring to a boil. Reduce heat to low. Simmer, covered, 5 to 8 minutes or until vegetables are tender. Simmer, uncovered, 5 to 8 minutes or until slightly thickened. Add salt and pepper. Excellent with rice or cornbread.
Cook beans 20 minutes; drain. Cook bacon and drain, reserving drippings. Crumble bacon. Cook onion and garlic in drippings 3 minutes and stir in mustard, pepper and salt. Cook 30 seconds more. Toss with beans and sprinkle bacon on top.
Mix and sift cocoa, sugar, cornstarch and salt. Add unbeaten egg yolks with milk and stir well. Cook in double boiler until thick, stirring constantly. Remove from fire. Add vanilla and pour into baked pie crust.
Combine all ingredients and chill. Can substitute 1 can mandarin oranges for 1 can of the pineapple chunks.
Mix first 3 ingredients like a pie crust and put into a lightly oiled jelly roll pan. Bake 10 minutes at 375°.
Mix sour cream and taco seasoning mix. Put in refrigerator to cool. Layer refried beans, avocado dip and sour cream mixture in a casserole dish. Put tomatoes, olives, cheese and green onion on top.
Mix until batter is smooth. Pour into 9-inch square pan. Bake about 20 minutes at 400° or until done.
Thoroughly combine pumpkin, apple butter, brown sugar, salt and cinnamon. Blend in eggs, evaporated milk and milk. Turn into an unbaked pastry shell. Bake at 400° for 45 to 50 minutes or until knife inserted just off center comes out clean. Cool. Top each serving with a spoonful of softened vanilla ice cream.
Cook chicken (have water covering it while cooking). Add Crisco to 3/4 cup hot broth. Mix with flour, a little at a time, and add egg. It will take more flour to get dough dry.
Lay crescent rolls out on cookie sheet where points are on the outside. Mix all other ingredients together. Fill center of crescent rolls. Next bring in pointed edges of crescent rolls over mixture to look like braid, crossing one side then other side. Bake at 350° for 30 minutes, or until brown.
Cook frozen vegetables until fully tender. Shred all the fresh cheeses (unless already shredded). Put vegetables in the pie shell. Add onion, salt and pepper
Combine all ingredients except cheese. Lightly pack in 9 x 5-inch pan. Bake in preheated oven at 350° for 50 minutes. Drain. Top with cheese and bake until cheese is melted.
Mix all ingredients together. Cook for 45 minutes to 1 hour at 400°.
Mix the first 4 ingredients. Add the next 4 ingredients. Add remaining ingredients. Put into greased 9 x 13 pan. Bake at 350° for 45 to 60 minutes, depending on accuracy of your oven. Keep checking.
Beat eggs in a large bowl; add sugar, vanilla and oil. Mix well. Add the zucchini; mix well. Add flour, baking soda, cinnamon and baking powder. Mix well. Pour in 2 greased and floured loaf pans. Bake in a 350° oven for 50 to 60 minutes.
Beat eggs, oil and vanilla until well blended. Add zucchini. Beat until blended. Add all dry ingredients; mix well. Add nuts. Bake at 325° for 60 minutes (loaves) or bake muffins 30 minutes.
In a saucepan, bring to boil the butter and sugar for 2 minutes. Add vanilla and nuts. Put graham crackers in cookie sheet. Pour butter mixture over crackers; spread nuts evenly. Bake at 350° for 8 to 10 minutes.
Beat cheese, margarine and vanilla. Gradually beat in powdered sugar. If too stiff to spread, add 1 or 2 tablespoons of milk. Use to frost cooled Carrot Cake (included in this cookbook).
Mix all ingredients and bake at 350° until bubbly. Delicious. Serve with an assortment of crackers.
Mix together cranberry sauce and cream cheese. Add Cool Whip, nuts and pineapple. Beat well and freeze.
Combine flour, baking powder, baking soda and cinnamon. Whisk together applesauce, sugar, vanilla, egg whites and bananas. Add flour mixture all at once and mix gently. Pour into Teflon 9 x 5 loaf pan. Bake at 350° for 40 to 45 minutes. Cool completely before slicing.
Take 1/2 of broth from chicken and cook 4 cups noodles. Add 1 can mushroom soup and put in 9 x 13-inch pan. Top cooked noodles with layer of cooked chicken. Break loaf bread as for dressing and add other half of broth. Celery, onion and sage may be added. Put layer of dressing on top of chicken. Bake until bubbly at 350°.
Mix all while hot. Cover with mini marshmallows. Make icing and pour over this.
Melt butter. Brown onion in it; add garlic powder, Worcestershire sauce, flour and minced clams with broth. Cook until thickened. Cut and remove crusts from bread. Roll each slice with a rolling pin. Spread clam mixture on bread. Roll it up with fingers and cut in half. Put on well-greased cookie sheet. Brush tops with melted butter. Cook for 10 minutes at 425°.
Mix water and flour to a smooth texture. Add sugar. Bring to a boil. Add vinegar, salt and pepper. Stir until it is kind of gel-like. Cool in refrigerator. Add mustard and mayonnaise and pour over broccoli mixture.
Chop all vegetables very fine. Heat margarine until bubbly, then add vegetables. Fry until golden brown, then add drained tomatoes and half of the juice. Cook 10 minutes. Add shrimp, seasoning and sherry. Lower heat; cover and steam 20 to 30 minutes. Serve over fluffy rice.
Season to taste the broccoli. Mix and put in a 2-quart casserole dish. Top with sharp cheese (grated) and crushed crackers with little butter. Bake at 350° for 30 minutes. Serves 8.
In large saucepan of boiling water, simmer ribs about 5 minutes to remove excess fat. Drain. In shallow baking dish, combine remaining ingredients. Add ribs and marinate 2 to 3 hours.
Bring to boil first 6 ingredients. Add spaghetti and cook until tender. Then add Velveeta. Simmer until cheese melts.
Combine first 4 ingredients and beat until combined. Add remaining ingredients and beat well. Pour into floured cake pan 9 x 13 and bake 40-45 minutes at 350°.
Cook spaghetti; drain and add butter. Cool slightly; add beaten eggs and grated cheese. Form crust in a buttered 10-inch pie plate	of spaghetti.	Cover with cottage cheese. Brown beef; drain and add onion and pepper. Stir in tomatoes, paste, sugar, salt and oregano; heat through and pour into spaghetti crust. Bake, uncovered, at 350° for 20 minutes. Sprinkle with shredded Mozzarella cheese. Bake until melted.
Mix cake mix and jello. Add remaining ingredients in order, blending after each. Bake at 350° for 35 to 40 minutes.
Mix dry ingredients together. Stir in egg and fruit cocktail. Mix well. Pour into lightly greased 9 x 9-inch pan. Mix together the nuts and brown sugar and sprinkle over top of mixture. Bake in 325° oven 45 minutes.
Place pieces of lettuce in bottom of flat baking dish. Sprinkle peas over lettuce. Sprinkle celery and onion over mixture. Crumble crisp cooked bacon over mixture. Sprinkle grated Cheddar cheese over top. Refrigerate until ready to serve.
Make cake as directed and put 1/2 of cake mix in a 13 x 9-inch pan. Bake at 350° for 15 minutes. Melt caramels, butter and milk; stir over medium heat. When melted and blended, pour over cake. Sprinkle nuts and chocolate chips over cake and pour remaining cake over cake. Bake 20 minutes at 350°. Frost with chocolate frosting and enjoy.
Dissolve jello in hot water; add remaining ingredients, including juices. Pour into large Tupperware jello mold (6 cup). Chill overnight. Turn out onto dish. Remove top seal. Jello should unmold itself.
With rolling pin, roll Velveeta between 2 layers of plastic wrap to 1/4-inch thickness. Remove top layer of plastic wrap and spread cream cheese and chilies. Holding onto bottom layer of plastic wrap, slowly roll cheese up jelly roll style. Rewrap in plastic wrap and refrigerate until chilled. Slice and spread on crackers.
Reconstitute the lemonade. Add all ingredients. Stir. Use an ice ring if you wish.
Sift dry ingredients together; cut in shortening. Mix in egg and milk. Place on floured board and cut out with biscuit cutter. Place on baking sheet and bake at 450° for 10 to 12 minutes.
In a large bowl, mix 1/2 cup shortening, 1/2 cup brown sugar and 1/4 cup granulated sugar. Beat in vanilla and egg.