HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil potatoes until tender; drain and cut into bite size pieces. Fry bacon until crisp and reserve. Saute onions in bacon drippings until soft. Pour onions and drippings over hot potatoes. Add oil, vinegar, parsley, red onion, celery and crumbled bacon. Toss gently, but thoroughly. Salt and pepper to taste.
Melt jello in hot water; add dash of salt. Cut cucumber in half and remove seed. Grate cucumber and onion and set aside. Beat cottage cheese and mayonnaise. Stir in jello and remaining ingredients. Congeal.
Prepare macaroni and cheese. Add tuna, soup, milk and seasoning. Pour in casserole dish. Top with potato chips. Bake at 350° for 20 minutes.
Place the rice in a two quart baking dish. Add soup, celery and water.	Mix well. Place pieces of raw chicken in mixture. Bake in 325° oven for 1 1/2 hours.
Brown onion and meat in margarine. Mix cornstarch and seasoning into tomato sauce. Add sauce to meat mixture; stir well. When mixture bubbles and thickens, add cheese by thirds. When all cheese is melted, keep warm and start dipping cubed French or garlic bread.
Cook ground beef and onion until done; drain. Add chili powder, cumin and salt. Stir well. Cook over low heat 10 minutes. Put meat mixture into a 13 x 9 x 2-inch Pam-sprayed casserole dish. Layer beans, tortillas and cheeses over meat mixture. Pour Ro-Tel tomatoes on top. Cover casserole and refrigerate overnight. Bake, uncovered, at 350° for 1 hour. Serves 8 to 10.
Mix the first three ingredients together and spread in 9 x 13 inch pan. Layer the rest of the ingredients in order.
Mix all ingredients together. Divide into 2 rolls and chill overnight. Slice and bake 12 to 15 minutes in a 375° oven.
Mix all ingredients together. Place in a 9 1/2 x 13-inch glass baking dish.
Combine all ingredients except 7-Up. Just before serving, add 7-Up. Pour over crushed ice. Use different flavor Kool-Aid for occasions. Makes about 40 cups.
Beat egg whites with electric mixer until frothy. Add pecan halves. Stir until coated with egg whites. Mix sugar, cinnamon and salt. Add to pecans and mix well. Spread on buttered (or oleo) cookie sheet. Bake at 275° for 40 minutes. Stir every 10 minutes.
Place chopped chicken and eggs in baking dish sprayed with Pam. Mix soup, broth, salt and pepper together; pour over chicken. In separate bowl, mix buttermilk, flour and margarine together. Pour over chicken mixture; do not stir. Bake for 30 minutes in a 350° oven.
Place 1 1/2 cups of corn chips in a baking dish. Arrange chopped onion and half the grated cheese over the chips. Pour heated chili over the onion and cheese. Top with the remaining chips and cheese. Bake at 350° for 10 minutes.
Mix together butter, cream cheese, and powdered sugar in bowl. In separate bowl, mix together milk, instant pudding, and Cool Whip; then mix with first mixture. In large dish, layer 1/2 inch layer of crushed Oreos and then mixture. Repeat layers and top with Oreo cookies.
Mix all ingredients together. Put in 8-inch square casserole and bake at 350° for 25 to 35 minutes, uncovered. Serve warm or hot with crackers.
Add all ingredients into large crock-pot. Turn temperature to low and cook for 10 hours.
Cook onion, pepper and celery in oleo until clear. Add roast beef and cook about 5 minutes. Stir in soups, water and sauces. Pour into casserole. Bake at 325° about 30 minutes. Serve over rice.
Pare eggplant and cut in finger lengths. Soak in salted water 1 hour. Drain and dry thoroughly. Sprinkle with salt and pepper. Dredge with flour. Dip in beaten egg and water mixture and roll in crumbs. Fry in deep, hot fat (385°) until golden brown. Drain on paper towels. Makes 6 servings.
Lay flank steak in shallow pan or bowl. Tenderize as per directions on bottle. Crush garlic cloves into oil. Add lemon juice to oil. Let stand 15 minutes to flavor. Pour over steak, turning occasionally. Let stand 4 hours at room temperature. Preheat broiler or outside grill. Broil, turning once or twice, until medium rare, about 6 to 8 minutes or until doneness desired. Slice thinly in 1/3-inch slices at 45° angle against the grain. Serve with a platter of buttered toast. Use any juice for dipping. Excellent for next day cold sandwiches.
Drain cranberry sauce and pineapple; reserve liquid. Add water to make 2 cups. Bring liquid to a boil and add Jell-O. Chill until partially set. Beat softened cream cheese and salad dressing together until fluffy. Add partially set Jell-O to mixture. Fold this mixture into already whipped topping. Add pineapple and cranberry sauce. Pour into mold. Refrigerate until surface is set (20 minutes).
Combine all ingredients in blender. Chill. Serve with fresh vegetables. Makes 1 1/2 cups.
Saute onion in margarine. In buttered casserole (8 x 12-inch), layer half the carrots and half the cheese; repeat layers. Top with sauteed onions and cover casserole generously with crushed Ritz crackers. Bake at 350° for 30 minutes.
Soak yeast in water. Add 1 teaspoon sugar. Put salt, fat and 1/2 cup sugar in large bowl. Pour on boiling water. Stir well. Cool. Add the yeast and beaten eggs. Beat in 4 cups of flour. Work in the rest of flour. Put in large container. Cover and store in refrigerator approximately 1 to 1 1/2 hours. Bake at 425° for 15 to 20 minutes. Keeps 1 week.
Mix all ingredients together. Place into a greased bread pan. Bake approximately 1 hour at 350°.
Bring sugar and syrup to boil.	Add complete jar of peanut butter and mix until peanut butter is melted. Pour immediately over the 6 cups of corn flakes and mix well. Drop by spoonfuls onto wax paper. Cool and enjoy. Makes 2 to 3 dozen, depending on size of cookies.
Place in a saucepan the cabbage, vinegar, sugar, salt and water. Cook for 10 minutes and put in the oleo or butter and sour cream. Serve hot.
Cream butter and sugar; add remaining ingredients. Chill! Press pieces of dough quite thin into small fancy forms or tiny muffin pans. Bake at 350° for 12 to 15 minutes. Remove gently. Serve as cookies or fill with fruit and whipped cream. Makes 6 dozen. Recipe originally from Norway.
Mix water and sugar; heat until clear. Add pineapple, orange and lemon juice. Freeze mixture. Large top plastic containers are best; example: Cool Whip containers. Let thaw until it can be chopped in small pieces. Add ginger ale. Serves about 50 people.
Mix and chill. Great if partially frozen and served slushy. Always stir before serving.
Drain pineapple, reserving syrup. Prepare tangy dressing and reserve. Core and dice apples. Combine apples, pineapple, celery and nuts.
Line a baking dish with aluminum foil big enough to wrap around roast. Place roast on foil. Sprinkle soup mix on top of roast. Pour mushroom soup on top of this. Wrap the foil tightly around the roast to prevent any steam from escaping. Bake for 2 1/2 hours. This makes its own gravy and is very good. Bake at 350°.
Mix all ingredients. Put chicken breast in mixture and let set overnight or at least 6 hours. Cook over grill or in broiler oven.
Preheat oven to 350°. Stir together potatoes, cheese, sour cream, soup, onion, 1/3 cup of butter, salt and pepper in large bowl. Pour into buttered shallow 3-quart baking dish. Mix remaining melted butter with corn flakes; sprinkle over mixture. Bake for 40 to 45 minutes, or until hot and bubbly.
Heat olive oil in skillet. Cook bacon pieces in skillet and then place in large 2 handled pot, Dutch oven or soup pot. Brown deer meat in skillet in small batches, sprinkling with pepper. Add to soup pot. In skillet saute onions, carrots and celery, sprinkling with sugar to caramelize slightly. Add to soup pot. Add beef broth and wine to skillet and bring to boil, scraping up brown bits. Reduce heat; swirl in butter, jelly and thyme. Cook for a minute more. Pour over meat in soup pot and simmer gently on low heat. Add garlic, potatoes and parsley. When vegetables and meat are nearly done, add tomatoes and simmer. Do not thicken broth. Serve with hearty bread or garlic bread for a filling but slightly different stew.
Bring sugar, vinegar, celery seed, turmeric and salt to a boil. Add cabbage, onions and pimento and juice. Remove from heat. Place in gallon jar and let stand for 24 hours.
Preheat skillet to 350°. Add butter and oil. When oil begins to smoke, add half the cabbage. Add the onions, bell peppers, celery and vegetable magic. Cook stirring occasionally, until vegetables begin to stick, about 8 to 9 minutes. Add 1/2 cup of stock and scrape the bottom of the skillet. Add the remaining cabbage. Mix well, cover and cook stirring once or twice until the second addition of the cabbage is fork tender, about 7 or 8 minutes. Add the remaining stock only if the liquid in the skillet evaporates completely and the cabbage is in danger of scorching.
Mix all ingredients. Allow meat to steep in marinade for 2 hours. Do not marinate in a metal pan; ingredients could react (especially to copper). Place marinaded steaks on hot grill and cook to desired doneness.
Partially bake crust. Beat eggs. Gradually add sugar, syrup, vanilla and juice. Stir in oats. Bake at 350° for about 45 minutes. Freezes well.
Add milk to vanilla wafers; add other ingredients and mix well (hands work best). Place into a mold, wrap and store in refrigerator or freezer.
Melt together peanut butter, chips and margarine in microwave or on top of stove. Pour mixture over cereal and toss to coat. Toss 10x sugar over cereal until coated (use more or less sugar as needed).
Drain oranges, measuring syrup. Add water to syrup to make 1 cup. Dissolve gelatin in boiling water. Add measured liquid. Add sherbet by spoonful, stirring until melted. Chill until thickened. Fold in oranges, reserving a few for garnish. Pour into serving bowl or individual serving dishes. Chill until set, at least 1 hour. Makes about 5 cups or 8 servings.
Stir first 4 ingredients into butter and blend well. Blend in well beaten eggs, mixed with milk. Blend in vanilla and beat just to mix. Pour 1/2 batter in well-greased and floured large loaf pan or 9 x 13-inch pan. Sprinkle with 1/2 of filling. Add rest of batter and top with filling. Bake at 375° for 35 minutes.
Prepare grill.	Note: may use grill pan on stove. Snap off tough ends of asparagus. Combine all ingredients except cooking spray in a large zip top plastic bag. Seal and marinate for 30 minutes. Remove asparagus from bag and discard marinade. Place asparagus on grill rack coated with cooking spray.	Grill 5 minutes on each side or until asparagus is done. Yield: 4 servings.
Combine sugar, dry milk and cocoa in a large bowl. Store in an airtight container.
Cream Crisco and sugar. Sift together flour, baking powder and salt. Add flour alternately with milk. Add flavorings. Fold in nuts. Beat egg whites until stiff. Fold into batter. Bake at 325° for 30 to 35 minutes.
Mix first 8 ingredients. Put in greased casserole dish. Mix corn flakes and margarine and cover top of casserole. Bake at 350° for 45 minutes.
Blend beaten egg and soups. Add bread crumbs and chicken. Season to taste. Pour into casserole. Top with cracker crumbs. Bake 1 hour at 350°. May serve with mushroom soup gravy if desired.
Put potatoes in baking dish. Sprinkle onion and cheese on top. In a saucepan, heat soup, milk and cream cheese until melted. Bake at 350° for an hour.
Cook each vegetable separately until almost done. Mix all ingredients together and cook for 10 minutes. Place in sterile pint canning jars and hot water bath for 1 hour.
Mix together graham cracker crumbs and butter; pack in 8 x 12-inch baking dish and set aside.
Mix cornstarch with sugar and add 7-Up. Cook until real thick. Remove from heat and add 1/2 package strawberry jello. Let cool. Fold in strawberries (unsweetened). Top with whipped cream.
Crush strawberries. Stir in sugar. Let stand 10 minutes. Boil water and Sure-Jell 1 minute, stirring constantly. Stir into fruit and sugar mixture. Continue stirring 3 minutes. Ladle into containers. Set at room temperature for 24 hours. Store in freezer.
Roll in balls or drop from a teaspoon onto greased cookie sheet. Bake in 375° oven for about 8 minutes.
Brown ground beef and onions. Combine remaining ingredients, salt to taste. Cover and bake at 350° for 1 hour. (Serve with sour cream, optional.) This is great with fruit salad. Serves 6 to 8.
In a large mixing bowl, mix 1 3/4 cups flour, 1/2 cup sugar, salt and undissolved yeast. Combine milk, water and 1/4 cup margarine in saucepan. Heat over low heat until liquids are very warm (120°). Gradually add to dry ingredients and beat. Stir in raisins and enough flour to make stiff dough. Turn out on lightly floured board; knead until smooth and elastic. Roll out each half to a 12-inch square. Brush with melted butter.
Mix the soy sauce, salt, 4 tablespoons brown sugar and flour. Marinate ribs in the mixture for half an hour or longer. Fry the ribs in oil until brown. Add remaining ingredients and let meat simmer until tender. Slice turnips and carrots thinly and let stand in a little salt. Add to the spareribs before serving.
Mix all ingredients with fork until dates are coated with flour. Stir in 1 cup warm water; do not overmix. Pour into well-greased loaf pan. Bake at 350° for 1 hour and 10 minutes. Cool on wire rack.
Preheat oven to 325°. In a small bowl, combine bread crumbs and butter. Keep 1/4 cup of bread crumbs for topping.
Mix margarine, sugar, salt and vanilla together. Add flour, a little at a time. Mix well. Add nuts. Roll into small balls. Bake at 350° for 15 to 20 minutes on cookie sheet until golden brown. Roll into powdered sugar while warm. May be frozen for future use.
Cook sugar, rhubarb and strawberries until rhubarb is soft. Stir in jello well. Jar and freeze.
Boil 15 minutes, stirring constantly. Remove from heat and put through a sieve to remove seeds and skins. Bring liquid to a rolling boil. Fill jars and top off with wax. You may store it on shelf or in freezer.
Soak cornbread and sandwich bread in chicken broth and water in a large bowl about 10 minutes; stir until liquid is absorbed. Saute onion and celery in butter until tender. Add sausage and cook over low heat until sausage is browned; drain. Add sausage mixture, eggs and pepper to bread mixture; stir well. Spoon dressing into a lightly greased 13 x 9 x 2-inch baking dish. Bake at 350° for 1 hour or until lightly browned. Makes 8 servings.
Put all ingredients in crock-pot in order listed. Stir once. Cover and cook on low for 10 to 12 hours and high, 5 to 6 hours.
Thaw peas, but do not cook. Combine with onion and celery. Fold in sour cream. Add bacon and nuts. Let chill at least 1 hour before serving.
Mix all ingredients, except chicken, together well. Brush mixture on chicken breasts with pastry brush. Place on foil and grill on low for 10 minutes each side. Take off foil and grill to brown a little on each side.
Combine sugar, flour and salt. Add eggs and sour cream; cook until thick. Add raisins, nuts and vanilla. Mix well. Pour into baked pie crust. Top with meringue.
Cut chicken into bite-size peices. Mix all ingredients. Reserve 1/2 cup noodles. Pour into 9 x 13 greased casserole dish. Bake uncovered 40 minutes at 325°. During last 5 minutes sprinkle reserved noodles over top.
Melt margarine and add graham cracker crumbs, sugar, vanilla and peanut butter; mix well. Add nuts. Roll into teaspoon size balls. Melt wax and chocolate chips in double boiler. Dip balls in chocolate mixture and set in refrigerator for about 30 minutes. Makes about 3 dozen.
Mix chili sauce, grape jelly and onion in a large pan over low heat until simmering. Mix remainder of ingredients well. Roll meat in one-inch diameter balls. Drop one at a time in the sauce. Cover and cook on low heat for one and one half (1 1/2) hours. Makes approximately 90 meat balls.
Stir all of the first 5 ingredients together and cook in a black frying pan, stirring constantly. Cook until peanuts turn brown, about 10 minutes. Just before you take off the stove, add baking soda. Pour onto a buttered cookie sheet and spread thin. Break into pieces when cool.
Have butcher cut turkey breast in half lengthwise, then cut crosswise into 1-inch thick steaks, resembling pork chops. Combine soy sauce with remaining ingredients. Pour over turkey. Cover. Refrigerate for 8 hours. Remove from marinade. Grill, covered with lid, for 8 to 10 minutes on each side.
Grease and flour 9 x 13-inch pan. Pour batter into pan and bake at 350° for 35 minutes.
Cook the sweet potatoes until fork-tender. Drain and mash along with butter, brown sugar and cinnamon. Scoop onto pineapple rings and top with marshmallows and 1/2 a cherry. Heat at 450° for 5 minutes.
Mix first five ingredients together; beat with electric mixer until creamy. Add flour and soda; mix with a large spoon. Then add 1 to 1 1/2 cups chocolate or peanut butter chips or you can also use M&M's. Drop by teaspoon on lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Saute vegetables in butter 15 minutes. Add half and half, cheese (small chunks) and flour. Cook sauce slowly for 10 minutes. Add salt, pepper and Cajun spices to taste.
Soak chicken breasts with chopped onions and celery. Cut into small pieces and mix all ingredients and place in pan. Top with Pepperidge Farm dressing and butter. Cover chicken casserole and bake at 350° for 45 minutes and then uncover; brown until desired. Fabulous!!
Cook egg noodles and drain, then wash noodles. Put hamburger, peppers and onion in pan and cook until brown. Cook broccoli and drain. Mix tomatoes, sugar, pepper, salt, hot sauce and Del Monte Sloppy Joes. Put all together and simmer in pan until hot, mixing well.
In large bowl of electric mixer, sprinkle yeast over warm water; stir to dissolve. At medium speed, beat in honey, then gradually beat in 3 cups flour; beat well. With heavy-duty mixer or wooden spoon, gradually add enough of the remaining flour to make soft dough. Knead on lightly floured board until smooth and elastic, about 10 minutes, adding more flour as necessary.
Mix meat well with eggs, rice, salt, pepper and onion. Roll in cabbage leaf and cover with tomato sauce. Bake 2 to 2 1/2 hours.
Heat all ingredients except cheese and pimento in double boiler. Add diced cheese, stirring until melted. Add pimento. Refrigerate. Can be used as dip or spread.
Melt margarine in saucepan. Remove from heat; add sugar and cocoa and stir. Add eggs and stir well. Add flour and stir. Add vanilla and eggs and stir again. Pour in greased and floured pan, approximately 8 x 10-inch, and cook for 25 minutes at 350°. When done, take from oven and turn upside down immediately on paper sack. Use icing recipe.
Mix dates, shortening, brown sugar, honey, vanilla, mandarin peel, hot water and mandarin juice. Stir until well mixed, let stand 10 minutes. Add egg. Resift flour with soda and salt into date mixture. Stir to a thick batter. Add nuts, mix. Turn into well-greased 9 x 5 x 3-inch loaf pan. Bake in 325° oven for about 1 hour 10 minutes. Remove from pan to wire rack and cool before slicing or storing. Makes 1 large loaf.
Preheat oven to 350°. Cook hamburger and sausage together with minced onion, then drain. Cook spaghetti separately and drain. Add corn, mushroom pieces, cream of mushroom soup, salt and pepper and garlic powder to hamburger mixture and cook about 2 minutes until soup is mixed well. Add spaghetti, sour cream and cheese to mixture and stir together. Pour mixture in 9 x 13-inch casserole dish and sprinkle seasoned crumbs on top. If casserole seems dry, add a little milk. Bake in preheated oven for 20 to 30 minutes.
Mix all ingredients. Roll into balls size of walnut. Roll in granulated sugar. Place on greased cookie sheet. Mash each ball flat (approximately 2-inches round). Bake at 350° for 10 to 12 minutes.
Cream margarine and sugar. Add molasses. Beat until creamy. Add eggs, one at a time, beating well after each addition. Add milk and vanilla to creamed mixture.
In a container, empty frozen limeade. Add can of water. Add the frozen orange juice, tequila and Triple Sec; mix well. Then you can add ice cubes or crushed ice; mix until chilled. Rub a piece of lime around the rim of your glass or cup and dip the edge into the coarse salt. Pour the Margarita mixture into the glasses, with or without the ice. A blender is also excellent to use. Add enough crushed ice and blend until you have a slush.
Shred lettuce (about 6 cups) in bottom of salad bowl. Add celery in a layer, then green peppers, next add onions in a layer. Finish with drained peas. Carefully put mayonnaise over the top. Sprinkle on sugar. Layer cheese over this. Cover and refrigerate at least 4 hours or overnight. Add bacon bits on top and serve.
Use a blender to chop chicken and walnuts. Add remaining ingredients and mix well. Chill. Fill rolls or bread. Makes about 2 1/2 cups of filling. Yummy!
Mash tofu; add everything except tofu. Sprinkle paprika on top.
Spread cream cheese on plate, then spread cocktail sauce on top of the cream cheese. Top with crabmeat and cheese.
Mix sugar and cinnamon together. Take greased Bundt pan. Take pieces and roll in cinnamon mixture. Place into pan and as you layer, sprinkle with pecans. After all biscuits are in pan melt margarine and pour over this. Bake at 350° for 35 to 45 minutes.
Mix fruit lightly and refrigerate until set. Additional fruits can be added to this such as strawberries or a can of fruit cocktail, drained.
Wash cucumbers. Thinly slice cucumbers and onions. Stir salt into cucumbers and onions; let stand for 3 hours. Drain. Combine vinegar, sugar and spices in a large pan; bring to a boil. Add drained cucumbers and onions, but don't boil, just heat thoroughly. Put into clean sterilized jars. Cool and store.
Brown ground beef, then add the remaining ingredients, mixing well. Place in a 2 1/2-quart casserole. Bake 1 hour in a 350° oven. It can be prepared in a large electric frypan.
In a small bowl combine flour, baking soda and salt. Set aside. In a large mixer bowl, beat butter, sugar and vanilla until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chocolate chips, Rice Krispies and raisins. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350° for 12 minutes. Makes a whole lot.
Saute onion in oleo. Cook until done, not brown. Cook broccoli in microwave as directed on package. Beat eggs in large bowl. Add onion and oleo; mix well. Add cornbread mix and mix well. Drain broccoli and add to mixture, then add cheese and mix well. Bake in a 13 x 9 x 2-inch pan that has been sprayed with Pam for 35 to 40 minutes at 350°.
Let cherries mixed with sugar stand for 1 hour. Add pineapple and refrigerate. Just before serving, add 3 bananas, sliced.
Combine vegetables in a bowl. In a medium size saucepan, combine sugar, vinegar, salad oil, salt and pepper. Bring this to a boil. Let cool completely. Pour over the vegetables and refrigerate overnight.
Cream butter and sugar. Add other dry ingredients. Add eggs, vinegar and water, beating after each addition. Add vanilla. Pour into unbaked pie shell. Bake at 350° until firm.
Brown chops. Prepare stuffing according to box directions. In oblong baking dish, layer apple filling, chops (salt and pepper to taste) and stuffing. Cover with foil. Bake at 300° for 3 hours. I serve with mashed potatoes and use apple filling as gravy. Serves 4 to 6.
Boil rice in 2 cups of water. When dry, add hot milk. Beat sugar with eggs. When almost dry, add egg mixture and stir until done. Put in dishes or platter and sprinkle with cinnamon.
Mix all ingredients. Put in shells. Leave in refrigerator 4 to 5 hours. Serve.
Combine all in processor. Chop coarsely. Refrigerate for several hours. Serve with tortilla chips.
Place package of cream cheese on serving platter. Place drained crabmeat over cream cheese and pour chili sauce over crabmeat. Serve with your choice of cracker.
Stir the first 3 ingredients together. Sift the flour, cinnamon and salt together. Add flour mixture to sugar mixture; add baking soda and milk. Stir raisins and oats into dough. Drop very small amount from a teaspoon on an ungreased cookie sheet. Bake at 375° for 7 to 8 minutes until cookies are set, but not brown.
Mix sugar, cocoa, butter, salt and milk together in a saucepan. Boil for 2 minutes. Add vanilla. Beat until slightly thick. Add oatmeal and peanut butter. Add 1/2 cup nuts, if desired. Drop by spoonfuls on waxed paper. Cool.