HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Mix the first 3 ingredients together. Blend next 6 ingredients together. Gradually add flour to all of these ingredients. Add chocolate chips, Hershey bar and pecans. Drop "golf ball" size cookies 2 inches apart on ungreased cookie sheet. Bake 8 minutes.
Dredge steaks in flour and pepper. Brown lightly on both sides in hot oil. Place in greased 9 x 13-inch pan. Sprinkle dry soup mix over top. Cover with canned mushrooms and liquid. Layer on sliced onions. Pour gravy which has been mixed with 1 gravy can of water over top. Do not stir. Cover tightly with foil. Bake at 250° for 3 to 4 hours.
Brown ground beef and onion. Drain. Add cheese and melt. Then add in chili with beans; mix well. Serve dip hot with chips.
Grate or chop vegetables. Then in a saucepan, combine vinegar, water and sugar. Heat, stirring until mixture comes to a boil and sugar is dissolved. Cool and pour over cabbage mixture. Let stand 24 hours in refrigerator. Can be stored in refrigerator for several days.
Preheat oven to 350°. Grease and flour either 2 (9 x 1 1/2-inch) or 1 (13 x 9 x 2-inch) pan. Combine dry ingredients. Add eggs, milk, oil and vanilla. Stir in boiling water. (Batter will be thin.) Pour into pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan. Cool in pan for 10 minutes. Turn out onto cooling rack.
Remove crust from loaf of unsliced bread. Grate into fine crumbs (2 or more cups). Spread out on pan to dry overnight. (May substitute this amount of cornflake crumbs.) Mix crumbs with cheese, parsley, garlic, salt and pepper. Dip each piece of chicken into melted butter (1/4 pound in all), then into crumb mixture. Be sure each piece is well coated. Arrange pieces without overlapping in a shallow roasting pan. Dot with 2 tablespoons of butter. Bake 1 hour or until fork-tender, at 350°. Do not turn pieces.
Peel and dice zucchini; boil 10 minutes or until tender. Mix onion, carrot, soup and sour cream; add drained zucchini to mixture. Make stuffing with butter and water. Line casserole with stuffing mix; add zucchini mixture and put the rest of the stuffing mixture over the top. Bake 1 hour and 20 minutes covered and 40 minutes uncovered at 350°.
Cream your margarine and sugars together, then add the eggs and vanilla. Stir in flour and oatmeal. Add the chips, Kisses and nuts last. Drop by teaspoon onto cookie sheet. Bake at 375° for 6 to 9 minutes.
Remove skin from chicken and wash. Soak overnight or during the day in salty water. Dip chicken in chicken breader and fry slowly, about 40 minutes. Then remove part of oil and bake about 20 or 30 minutes at 350°. Ovens may vary.
Place meat into a 4-quart glass casserole. Add salt, Worcestershire sauce and boiling water; cover with an all-glass lid. Cook in microwave oven 10 minutes on High. Add potatoes, carrots and onion to liquid in casserole. Stir. Cook, covered, in microwave for 60 to 75 minutes at Simmer or until meat is tender. Stir occasionally. Be sure meat and veggies are covered with liquid during cooking. Add hot water if needed; let stand, covered, 15 to 20 minutes. Thicken liquid for gravy, if desired.
Cut steak into thin strips (best when frozen). Brown in oil. Add onions. Saute until tender. Blend remaining ingredients, except rice, and add to steak. Add 1 can of mushrooms, if desired. Bake at 350° for 1 hour. Serves 4 to 6.
Pour honey and barbecue into two separate bowls. Dip spareribs into honey bowl first, thoroughly coating rib. Next, dip rib into barbecue sauce, coating to preference. Layer ribs in crock-pot and cook on low setting for six hours.
Cream eggs, sugar, bananas and oil together; sift dry ingredients and add to creamed mixture. Add pineapple and fold in pecans. Bake at 350° for 25 minutes. Cool and frost.
Slice onion thinly and shred cabbage. Pour 7/8 cup sugar over vegetables. Heat the 2 tablespoons sugar, celery seed, vinegar, salt, salad oil and mustard and pour over cabbage while hot. Let set 4 hours or more before eating.
Pour in both cans of peaches. Top with cake mix. Put slices of butter all over the top of cake mix about every 3 inches. Put in 350° oven until light brown on top.
Cut tenderloins crosswise into 1 inch rounds. Pound the pieces gently between sheets of plastic wrap until they are thin cutlets. Dredge each piece in flour then water, then eggs, then bread crumbs. Refrigerate for 1 hour to keep the breading on better when frying. Heat the oil in a skillet over moderate heat. Add butter. Fry the cutlets a few at a time until they are golden brown. Put a rack in the bottom of a roasting pan, then crumple aluminum foil on top of the rack. Place the cutlets on top of the foil. Add 1 cup water to the bottom of the pan. Cover tightly with foil. Bake at 350° for 40 minutes.
Let cherries drain. Freeze cherries. Mix sugar, milk and butter. Shape into 1-inch balls. Flatten to about 1/2 dollar. Place frozen cherries in center; wrap mixture completely around. Chill overnight. Boil chocolate chips and paraffin. Dip in mixture with cherries. Place on wax paper to dry.
Cook hamburger meat and sausage and drain. Add rice, onion, salt and pepper, celery salt, thyme and oregano and cook until mixed. Put cabbage in hot water to wilt. Cut leaves from cabbage head. Add meat mixture, then roll this mixture up in the cabbage leaf. Stick a toothpick through to secure the leaf. Pour tomato sauce over the cabbage rolls and cover with foil. Cook at 350° for 30 minutes. Makes 15 to 20 cabbage rolls.
Cut tenderloin into strips; brown in hot oil. Add water, bouillon and salt. Cover and simmer 1 hour.
In a blender container, combine undrained peach slices, pineapple juice, egg, ice cubes, lemon juice and vanilla. Cover and blend until smooth. Stir in cream. Slowly pour in carbonated water (stir in an up and down motion). Pour into chilled glasses. Makes about 8 servings.
To prepare roux, mix flour and oil thoroughly in heavy pot. Place over medium heat, stirring constantly to prevent sticking. When roux turns dark brown, turn off heat, 30 to 60 minutes.
Brown hamburger and onion. Add all other ingredients, except spaghetti noodles, adjusting more or less oregano, garlic salt and salt and pepper to your taste. Simmer 2 hours. Use less water if cooking time is shorter.
Preheat oven to 375°. In a 2-quart saucepan over medium heat in hot butter, cook onion until tender. Stir in flour, salt and pepper until blended. Gradually stir in milk; cook, stirring constantly, until mixture thickens. In a 2-quart casserole, arrange half of the potatoes in a layer. Pour 1/2 of the sauce on top; repeat. Sprinkle paprika. Bake, covered, for 45 minutes. Uncover; bake 15 minutes longer, until tender.
Cream sugar and butter. Add eggs and mix. Add cocoa and vanilla; mix well. Gradually add flour, then coconut and walnuts. Bake 30 to 35 minutes at 350°. While still hot, drop by spoonfuls 1 jar of marshmallow cream. Cool completely. Mix melted butter, cocoa and sweetened condensed milk. Spread on top of cake.
Stuff 12 jars with whole or sliced cucumbers, a clove of garlic and a pinch of alum and dill weed (large sprig). Boil together water, vinegar and salt. Pour into packed jars and put hot lids on top to seal. Make sure jars seal. If they did not seal, put in refrigerator; use these first.
Beat eggs well; add sugar and mix well. Add rest of ingredients. Roll thin, cut in diamond shape (4 x 4-inches or 5 x 5-inches). Cut a 1-inch slit below one point and slip the opposite point through it. Fry in deep fat at 370° for 2 to 3 minutes or until golden brown. Dust with powdered sugar.
Mix all ingredients together. Hollow out rounded loaf of bread; fill with dip and serve.
Boil chicken; strip skin off. Save 3 cups of broth. Melt margarine in bottom of a 2 to 3-quart casserole dish. Pour 1/2 of the stuffing in bowl and mix slightly. Break chicken in bite-size pieces. Mix soup and sour cream together. Begin by layering the chicken, then soup mixture. Continue layering until all ingredients are in bowl. Place the remainder of the stuffing over the top. Pour the broth (3 cups) slowly over the stuffing. Bake at 350° for 35 minutes.
Preheat oven to 350 degrees. In a mixing bowl, combine 1/3 cup sugar, flour, baking powder and salt. In another bowl, beat egg yolks, add milk, lemon juice, butter and lemon peel. Add to the dry ingredients and mix well. Beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form, fold into lemon mixture. Pour into lightly greased 1 1/2 qt baking dish. Place in a large baking pan, add 1-inch of hot water to large pan. Bake uncovered for 45-50 minutes or until lightly browned. Serve warm or chilled.
Put all vegetables in a bowl. Pour Italian dressing over vegetables. Cover and marinate in refrigerator overnight. This keeps well for several days.
Wash rhubarb and cut into 1-inch pieces. Add 2 cups water. Cover and simmer 10 minutes. Strain and add sugar. Stir until dissolved; cool. Crush strawberries; strain and add lemon juice and water. Serve in tall glasses over ice. Garnish with whole strawberries. Makes 6 servings.
Cut ham steak into cubes, peel and thinly slice potatoes. Place 1/2 of the potatoes in casserole dish layered. Add 1/2 cubed ham, 1/2 package broccoli and 5 slices of cheese. Repeat all the steps. (You will have 2 layers of each.) Place in microwave for 45 minutes or until potatoes are soft (or pierce with fork).
Cream butter and sugar gradually. Work flour into creamed mixture. Stir in vanilla and nuts. Form into small balls. Cook on ungreased cookie sheet at 350° for 20 minutes. Cool and roll into powdered sugar.
In saucepan, combine pudding mix, lemon Jell-O and 2 cups water; cook, stirring until mixture boils. Stir in lemon juice; chill until partially set. Dissolve raspberry Jell-O in 1 cup boiling water; beat in cranberry sauce. Fold in celery and nuts. Chill until partially set.
Mix lettuce, tomatoes, onion and green pepper. Add drained beans. Chill until time to serve. Immediately before serving, add Fritos, cheese and dressing. Makes a large bowl.
Peel zucchini and remove seeds from center. Cut into chunks and place in a large kettle. Add sugar and pineapple juice. Bring to a boil and simmer for 20 minutes. Pack into clean jars for canning. Place filled jars in a canner of boiling water and process for 20 minutes. Use in recipes calling for pineapple.
Beat eggs until light and fluffy. Add sugar, vanilla and almond flavoring. Beat well and set aside.
Pour Crispix into largest Tupperware bowl there is. In a pan melt the chocolate chips, butterscotch chips, peanut butter and margarine. Pour over the Crispix. Stir cereal until coated with the melted mess. Pour the box of powdered sugar over cereal. Put lid on bowl, seal and shake thoroughly so all mixture is coated with sugar. Pour out on cookie sheet, separating into bite-sized pieces. Allow to dry completely. Wash Tupperware bowl and store mixture in it after dry.
Cream the butter and sugar. Add eggs one at a time. Add remaining ingredients and bake at 350° for 35 to 40 minutes.
Fry bacon. Saute onion in bacon grease. Drain limas and pintos. In ovenproof dish, add pork and beans. Cut cheese into 1-inch cubes. Add other ingredients. Cover; bake at 325° for 1 hour.
Place salad ingredients in a bowl. Mix salad dressing; toss together. Makes 4 to 6 servings.
Mix the sugar and orange rind in a bowl. Dip each biscuit in butter, then coat in sugar mixture. Stand on edge in 2 rows in a bread pan. Sprinkle any leftover sugar mixture on top and some butter. Bake at 375° for approximately 35 minutes, until golden brown on top. Turn out, upside down. Let cool a few minutes before serving.
Heat oven to 375°. Cook beans according to directions. Blend mushroom soup and milk. Drain cooked beans and add to soup mixture. Reserve 1/3 cup onions for toppings; add remaining onions to green bean mixture. Pour into 1-quart casserole. Sprinkle reserved onions on top. Bake 25 minutes or until hot and lightly browned. Serves 6.
Mix all ingredients except the dressing. Butter baking dish and sprinkle with herb dressing, heavily. Add squash mixture and top with more dressing. Bake in 350° oven until lightly browned, about 45 minutes.
Break dough into pieces and place in an 8 or 9-inch pan (the night before). Mix remaining ingredients, pour over the dough. Let rise overnight in the refrigerator (can let rise for 2 hours out of the refrigerator if in a hurry). Remove from the refrigerator, bake at 375° for 20 minutes. (They are done if brownish.) Cool for a few minutes and turn out onto a plate (be careful, the caramel topping is quite hot!).
Put in grinder and blend the cranberries, apple, lemon and orange. Add cranberry sauce. Add pineapple, walnuts and sugar. Mix well and chill overnight.
Thaw spinach;	place on paper towels and press until barely moist. Combine all other ingredients and stir well. Cover and chill for several hours. Serve with raw vegetables or crackers.
Preheat oven to 350°. Grease 2-quart casserole. In medium bowl, combine flour, sugar, baking powder, salt and baking soda. Stir in raisins and caraway seed. With fork, blend in buttermilk and melted butter until evenly moist. Turn into casserole and cut an X or T on top. Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean. It is advisable to check before time is up. Remove and cool on wire rack.
Mix flour, baking powder and butter. In another bowl, beat eggs; add sugar. Combine flour and egg mixtures and beat well. Knead; divide into 9 portions. Roll each portion into a plate sized piece. Bake on greased cookie sheet at 350° for 10 to 15 minutes or until lightly browned. Makes 3 cakes.
Mix gelatin with boiling water with mixer or eggbeater until frothy. Fold in sour cream and mix well. Add pineapple and cherries. Pour into a 1 1/2 or 2-quart mold and chill until firm.
Blend all ingredients in blender for 1 minute. Pour into dessert glasses and chill several hours before serving.
Slice potatoes and onion. Alternate in a 9 x 13-inch greased dish. Put both cans of soup (undiluted) on top of potatoes. Dip pork chops in milk, then bread crumbs. Place on top of potatoes. Cover with foil. Bake at 350° for 1 hour, or until done. Take foil off. Return to oven for 10 minutes.
Warm tortillas, then put in fillings and roll up. This is a great after school snack to hold you over until supper.
Mix together, turn into 1-quart greased casserole. Bake 30 minutes at 350°. Sprinkle with more Parmesan, if desired.
Add sugar to yams, then add oleo, beaten eggs, milk and vanilla; mix well.
In a large bowl, mix sausage, garlic, hamburger, V-8 juice, rice and oats. Stuff the peppers with the mix. Place peppers in a casserole dish. Pour can of tomatoes over the peppers. Bake at 350° for 1 hour. Serve the peppers with 2 cups of cooked rice.
Make cake according to directions on box. Then mix cream cheese and sugar well. Add Cool Whip, pecans and Hershey bars. Makes a lot of icing. Put a lot between layers. Refrigerate.
Cream butter and cream cheese. Add sugar. Sift cake flour three times. Alternate eggs and flour with butter mixture, beat well after each addition. Add vanilla. Cook in well-greased and floured tube pan at 325° for 1 hour and 45 minutes.
Mix meat with salt and pepper. Form into a ball and press flat. Peel and slice vegetables. Place meat on foil, then layer vegetables on top of meat. Top with margarine and Worcestershire sauce. Fold foil and seal ends to make an airtight package. Bake at 425° for 40 to 45 minutes. May add mushrooms or different vegetables, but things like shrimp cook too quickly and will overcook.
Brown hamburger and drain. Brown and drain celery and onion. Mix together with rest of ingredients. Bake covered for 30 minutes at 350°. Remove from oven. Sprinkle with Chinese noodles on top. Bake uncovered for another 30 minutes.
Crumble cornbread, biscuits and bread and mix well. Saute onions and celery. Mix bread mixture, onions, celery, sugar, parsley, salt, pepper and sage (optional) well. Add deboned chicken and cooled chicken broth and soup. If need more chicken broth, can use Swanson's chicken broth. Cream of chicken soup gives it a richer taste. Make mixture a little juicy. Add chopped or finely crumbled boiled eggs last. Cook at 350° for 45 minutes.
Mix and set overnight. Pour in a glass 9 x 13-inch dish. Soak paper clipping 2 hours. Remove and lay on paper towels. Let dry. Will keep 200 years.
Combine all ingredients and mix well. Put in floured tube pan. Cook for 1 hour at 350°.
Combine wafer crumbs, raisins and nut meats. Blend Eagle Brand milk and lemon juice. Add to crumb mixture and knead well. Form into roll.
Brown (saute) ground beef; add onion and garlic. Drain off all grease. Add taco seasoning mix, tomatoes, Ro-Tel, tomato sauce and soup. Simmer 15 to 20 minutes. Grease 13 x 9 x 2-inch casserole. Layer: Meat sauce, flour tortillas, sour cream, Mozzarella cheese and Parmesan cheese. Repeat layers twice. Bake at 325° until hot and cheese melts.
Put cake in hand. Locate Lou. Slowly, quietly sneak up on Lou. Smash cake in Lou's face. Make sure the entire event is documented on film. After smashing cake in Lou's face, run like the devil, all the while relishing your victory. (Warning: Be prepared to receive same.)
Melt oleo; add cocoa, then add all other ingredients. Spread in greased and floured 9 x 13-inch pan. Bake about 30 minutes in preheated 350° oven. Nuts may be added. Serves 30.
Saute onions in half of oleo.	Melt rest and pour over Ritz. Beat eggs	and combine all ingredients; pour into pie crust or greased casserole	dish. Bake about 30 minutes at 350°.	(Crush Ritz in tube before you open.)
Cream the butter, Crisco and sugar. Add eggs, one at a time. Alternate with milk and flour, beginning and ending with flour. Add vanilla. Grease and flour tube or Bundt pan. Bake at 325° for 1 hour and 10 minutes.
Melt oleo in 9 x 12-inch pan. Pour graham cracker crumbs over oleo and spread. Pour coconut over and spread. Pour nuts over and spread. Pour chocolate chips over and spread. Pour the Eagle Brand condensed milk over the whole works and bake in 350° oven for 30 minutes. Let cool completely before cutting into squares.
Combine ingredients and shape into balls. Put a marshmallow in the center of each ball. Roll each potato ball in shredded coconut and place in a buttered pan. Cook 5 minutes or until coconut browns.
Brown meat in an extra large Pyrex mixing bowl for 3 to 4 minutes. Cover with paper towel while	cooking. Drain liquid. Be sure all pink is gone. In same bowl add sauce, meat and water. Layer 1/3 meat sauce, layer of noodles (the extra water will absorb into noodles), 1/2 cottage cheese and egg mixed in	cheese. Sprinkle 1/2 Parmesan cheese.	Repeat with enough left for top.
Gather by mid-morning. Contrary to belief, vegetable appears first (behind blossom) so pick only blossoms that directly join the stem.
Dissolve yeast according to package directions. In a large bowl, stir flour, salt and yeast mixture until blended. Cover bowl with waxed paper; let rise 5 minutes.
In medium saucepan, combine all ingredients. Bring to boil, stirring constantly. Cook over low heat, stirring occasionally, about 10 minutes or until thickened. Serve warm. Makes 2 2/3 cups.
Combine and blend well the mayonnaise, onion, pickle, olives, celery, mustard and tuna fish. Add to macaroni; mix well and chill.
Dip tomatoes quickly in hot water, then in cold. Remove skin and core. Scoop out inside of tomato and save pulp. Season tomatoes with salt and pepper and turn upside-down to drain. Brown onions in butter. Add flour to thicken. Add half and half and stir until thick. Add cheese and bread crumbs. Add part of tomato pulp into mixture. Add salt, pepper, Worcestershire and nutmeg. Stuff tomatoes and top with bread crumbs. Bake at 375° for 30 minutes.
Make brine with salt and water in a 4 or 5 gallon plastic can with lid. The brine should be salty enough to float an egg.
Mix all ingredients, except the oil, for 3 minutes, using the lowest speed of the mixer or by hand until well mixed. Then slowly add the oil as you mix for another 3 minutes, still using the lowest speed or stirring by hand.
Combine a 3-pound head cabbage, one chopped green pepper and one chopped medium onion. Cover with 1 cup sugar. With knife, poke holes through cabbage. Bring cooking oil, vinegar, salt, celery seed and dry mustard to a boil. Pour over cabbage and stir.
Cut chicken in strips. Combine all other ingredients; mix well. Mix chicken and pasta last. Cover and chill for 2 to 3 hours. Makes 4 to 6 servings.
Melt butter and cocoa. Mix all ingredients together. Fills two pie shells. Bake at 350° for 20 to 30 minutes.
Dissolve sugar in hot water in large container. Reconstitute frozen orange juice as directed on can. Combine with sugar syrup, lemon juice, pineapple juice and bananas. Freeze until firm. Thaw for 3 to 4 hours before serving. Mash until slushy. Pour into punch bowl. Add ginger ale.
Cook vegetables according to package directions until just tender, frozen vegetables only. If using canned vegetables, use straight from can. Place vegetables in a greased casserole dish. Next, mix onions, celery, cheese and mayonnaise in a bowl and spread over vegetables. Melt margarine; mix with crackers and sprinkle over top. Bake about 30 minutes at 350° or until done.
Cut chicken into pieces. Combine all ingredients and cook for 30 minutes at 350°.
Dissolve yeast in warm water. Add the sugar and potato flakes; mix well. Let stand in glass or crockery out of refrigerator for 1 day. Place in refrigerator for 3 days. On third day, take out and feed with 3 teaspoons potato flakes, 1 cup warm water and 3/4 cup sugar. Let stand out of refrigerator for 8 to 12 hours. You are now ready to bake bread.
Mix all ingredients until sticky. Shape into 2 or 3 rolls. Wrap tightly in foil and refrigerate.
Cook macaroni according to package; drain and cool. Combine next 4 ingredients; stir until blended. Add to macaroni, stirring well. Stir in remaining ingredients. Chill at least 2 hours.
Poke sausage with fork. Bake at 350° for 45 minutes. Saute peppers and onions; add sauce. Simmer for 20 minutes. When sausage is done, cut into bite size. Drain grease from pan. Add sausage, peppers, onions and sauce. Cook in oven for 30 minutes.
Cook turkey and onion in about 1 1/2 cups water. Add potatoes, salt and pepper. When potatoes are done, add bread. Cook 5 minutes longer, then serve.
While bringing water to a boil, chop the vegetables. Saute garlic 1 minute; add chopped vegetables. Saute lightly. Drop noodles in boiling water while vegetables saute. Pour kidney beans with juice into boiling noodles. Add vegetables to stock. Chop parsley and basil together and add to soup stock. Add tomatoes (if canned, include juice). Add cheese, salt and pepper to taste. Simmer 10 to 15 minutes. Serves 4 to 6.
Cook bacon in microwave first. Crumble bacon. Combine all ingredients and cook until all flavors mingle together, about 15 or 20 minutes.
Cream together Crisco, margarine, white sugar and brown sugar. Add remaining ingredients except the preserves; mix. Drop by teaspoon on cookie sheet. Put preserves on top and cover filling with more batter. Bake at 375° for 12 minutes.
Cook beef until brown; drain. Prepare seasoning package as directed. Add refried beans. Layer chips in a 9 x 13-inch pan. Cover with beef mixture. Pour melted cheese over beef. Layer lettuce, cheese and tomatoes.
Mix all ingredients and bake in 9 x 13-inch greased pan and bake 45 minutes at 350°. Frost with creamed cheese frosting.
In punch bowl, combine 7-Up, pineapple juice and Kool-Aid. Add sherbet and ice cream; stir. Ready to serve. You can change flavors by changing sherbets and Kool-Aids.
Boil noodles. Combine with remaining ingredients. Bake in greased 13 x 9-inch pan or casserole. Bake at 350° for 45 minutes or until brown.
Saute 1 stick butter, onion, red and green bell pepper, minced garlic, juice of lemon, crushed red pepper, oregano, parsley flakes and 2 cans of minced clams with their juice. (Add crushed bacon, if desired.) Add bread crumbs to mixture and mix very well. Place mixture into an ovenproof dish. Sprinkle with Parmesan cheese and paprika. Bake at 350° for 20 minutes.