HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a hot skillet add bacon grease and beans. Mash beans with a potato masher. Add cheese. Cook at medium heat until cheese melts.
Place pork chops in 13 x 9-inch pan. Spoon undiluted soup over chops. Pour cooking sherry over all. Cook for 1 hour uncovered in 375° oven or until done. Serve with rice or noodles. Also can cook chicken the same way.
Combine ingredients in large saucepan and simmer 2 to 3 hours. Then brown 1 pound ground beef and 1 large onion. Pour off grease. Combine with sauce and simmer 30 minutes. Serve over spaghetti.
Layer chicken, cheese, mixture of soup plus milk and stuffing. Sprinkle butter over stuffing. Bake in oven at 350° for 50 minutes.
Cook broccoli about 10 minutes. Mix other ingredients and bake at 350° about 30 minutes.
Pour boiling water over dates and baking soda. Let cool. Cream sugar, butter, eggs and nuts. Put in date mixture. Add vanilla and flour. Put in layer pans. Bake at 350° for 40 to 45 minutes. Good served with Cool Whip or vanilla sauce.
Combine 1 cup sugar, flour, baking powder and milk, mixing until well blended. Pour over butter (do not stir). Pour undrained cherries over batter; do not stir. Sprinkle with 1/2 cup sugar. Do not stir. Bake at 325° for 1 hour.
Strain clams and reserve liquid. (If less than 4 cups, add needed amount of water to equal 4 cups.) Fry bacon; reserve 1/4 cup bacon fat. Set aside crispy bacon. Saute onions in reserved bacon fat for 5 minutes.
Beat eggs; add sugar, salt, nutmeg and vanilla. Slowly add scalded milk. Pour into unbaked pie shell. Bake at 425° for 15 minutes; then reduce heat to 350° for 45 minutes or until knife inserted comes out clean.
Bring to a boil first 5 ingredients. Slowly add cream, without losing the boil. Stir constantly until 240° on thermometer. Take off of heat; stir in vanilla. Pour into 9 x 13-inch buttered pan. Cut and wrap when cool.
Beat for 30 seconds in blender or for 5 minutes with mixer. Grease and flour a 10-inch pie pan. Bake at 350° for 40 minutes.
Melt lard in skillet. Stir flour into lard. Add chili powder; stir. Stir in tomato puree, water, garlic and salt. Cook until bubbly.
Defrost broccoli in 1 cup boiling water. While broccoli is defrosting, saute onions and celery in butter. Add 1 can cream of chicken soup and 1 soup can of milk. After this is mixed, add Cheez Whiz. When cheese is melted, mix broccoli, rice and sauce in casserole. Bake in moderate oven for 30 to 40 minutes. This can be made ahead.
Combine sugar, corn syrup and hot water. Heat, stirring, until sugar dissolves. Then boil without stirring to firm ball stage (244° to 248° on candy thermometer; in humid weather cook to 248°). Beat egg whites stiff. Slowly add hot syrup; beating at high speed until thick and fluffy. Add salt and vanilla. Gently fold in mayonnaise and orange rind. Makes about 3 cups. If thicker than desired, fold in 1 or 2 tablespoons more mayonnaise, or 1 or 2 teaspoons water.
Cream the cream cheese and sugar. Add other ingredients and fold in Cool Whip. Put into 9 x 13-inch dish and freeze.
Beat together egg and sugar and add the rest of ingredients. Let rise 20 minutes. Bake 55 minutes in moderate oven.
Melt butter; mix well with brown sugar. Add eggs and flour; mix well. Add chips and nuts. Bake in 11 x 13-inch greased dish at 350° for 25 to 30 minutes. Do not overcook.
Cook to separate broccoli and lima beans. Mix together sour cream, soup, soup mix and water chestnuts and add to other mixture. Cover with buttered Rice Krispies. Bake in 350° oven for 30 to 35 minutes.
Brown ground beef. Add chili con carne, water and tomato paste. Heat thoroughly. For softer dip, use more water. For thicker dip, use less water.
On a large sheet of aluminum foil, place 1 hamburger patty. Arrange on top onion, potato, carrot, bell pepper and salt. Seal well in freezer for future use. Reheat in oven as is or remove from foil and heat in microwave. Add a pat of butter to vegetables when served.
Mix together chocolate, margarine, flour and sugar. Beat 4 eggs and add to flour mixture, stirring as little as possible. Melt chocolate; add to mixture again, stirring as little as possible. Add nuts and vanilla in the same manner. Fill cupcake tins with liners 3/4 full and bake for 30 minutes at 325°.
Wash and cut pepper, mushrooms and onion in chunky pieces. Saute them in butter until cooked, approximately 10 minutes. Sprinkle cheese over top. Put under broiler until cheese melts and begins to brown slightly. May be eaten alone as appetizer or as filler for tortillas.
Cover bottom of casserole with slices of bacon. Top bacon with the sauerkraut. Lay pork chops on top, followed by onion. Next, layer potato slices. Cover with tomatoes, pepper and caraway seed. Cover and bake at 350° until done, approximately 2 hours.
Dissolve jello in boiling water. Add applesauce and strawberries. Stir and pour into 9 x 13-inch pan. Put in refrigerator to set. Very simple but very good.
Drain mushrooms. Add milk to liquid to equal 1/2 cup. Add egg, tomato sauce, Karo and spices. Add bread to mixture. Combine with meat and mushrooms. Spray 2-quart casserole with cooking spray. Bake at 350° for 1 hour.
Combine all ingredients in a 4 ounce empty spice container. Shake well. It's ready to use.
Heat tortilla over open flame. Wrap weiner, cheese and catsup inside tortilla.
Mix flour, soda and baking powder. Melt margarine, then add sugar. Blend in eggs and vanilla. Add flour mixture gradually, mixing well. Add chocolate chips. Bake in 13 x 9-inch pan at 350° for 30 minutes. Cool in pan; cut in bars.
Whisk together ingredients. Add in 1/3 cup olive oil. Just before serving, whisk in the juice from half a lemon or more to taste. Combine dressing with romaine lettuce, Parmesan cheese and croutons.
Boil 1 quart water and instant coffee; let cool. Boil 1 quart water and sugar; let cool. Mix both together, then add alcohol and vanilla. Makes approximately 3 quarts. Can be used immediately.
Mix all well. Press in loaf pan. Bake at 325° for one hour.
Mix together. Spread on greased pizza pan. Bake at 325° for 20 minutes or browned. Let cool.
Melt margarine. Warm soup; add margarine, sour cream, salt and pepper. Pour over hash browns, cheese and onions; mix well. Bake in large casserole at 350° for one hour.
Blend all ingredients in the blender; put into muffin tins and bake at 400° for 15 to 20 minutes.
Heat oven to 300°. Prepare Chocolate Crumb Crust. Over low heat, melt chips, stirring constantly. Beat cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Add melted chips and remaining ingredients. Mix well. Pour into spring-form pan. Bake 1 hour and 5 minutes until center is set. Cool; chill.
Rinse chicken and slice them into thin pieces. Then marinate in egg white, cornstarch, 2/3 tablespoon cooking wine, 1/4 teaspoon salt and pepper for 30 minutes. Remove the stems and strings from the snow peas. Blanch them in boiling water and drain. Heat the wok and add 3 tablespoons of oil; stir-fry the chicken until cooked. Remove and drain. Reheat the remains of oil in the wok. Fry onion until soft, then add and bring to boil. Stir in chicken and snow peas mixed well and then serve.
In a mixing bowl, combine cream cheese, sugar and egg yolks. Cream until fluffy; set aside. In a separate bowl, combine sugar and cinnamon. Mix well; set aside.
Wash and hull berries.	Completely crush one layer at a time. Measure into large bowl. Add sugar to berries and mix well. Combine 3/4 cup water and powdered pectin in saucepan. Bring to boil and boil for 3 minutes, stirring constantly. Stir in fruit mixture. Continue stirring 3 minutes (a few sugar crystals will remain). Quickly ladle into sterile jars.	Cover at once with tight lids. (No paraffin necessary.) Set at room temperature. Takes up to 24 hours to set. Store in freezer. Makes 6 medium jars.
Unroll crescent rolls;	place in bottom of an ungreased 15 x 10 x 1-inch jelly roll pan. Pinch the edges together to seal. Brush dough with beaten eggs. Bake at 315° for 11 to 15 minutes. Cool.
Halve potatoes. Scoop out pulp into bowl, leaving 1/4-inch thick shells. Mash pulp with all other ingredients. Stuff back into shells and bake in microwave on High for about 3 to 4 minutes.
Place croutons into 9 x 12-inch baking dish. Combine all other ingredients and pour over croutons. Let set 8 to 12 hours. Bake at 300° until set and top is browned.
Reserve 1 cup dry cake mix. Combine the rest of the cake mix, oleo and eggs. Press into a 9 x 13-inch pan. Combine pie mix, eggs and milk and pour over crust. Mix reserved cake mix, oleo, sugar and cinnamon until crumbly and put on top. Bake at 350° for 25 minutes or until top is light brown.
Mix vegetables and pickle in mixing bowl. Thoroughly combine remaining ingredients to make dressing. Pour dressing over vegetable mixture. Mix gently. Chill at least 1 hour before serving. Yields 6 servings.
Put milk, sugar, salt and Crisco in pan and heat to lukewarm. Set aside.
Pat rolls into bottom of 2 (9 x 13-inch) cake pans. Cover entire bottom. Cool. Blend cream cheese, mayo and dressing. Spread on cooled crust. Top with chopped veggies. Chill. Bake at 350° for 10 minutes. Serves 24.
Grease and flour generously one 9 x 13-inch pan. Line pan with the pecan pieces and coconut. Mix the cake mix as directions on box; pour over pecans and coconut. Mix the butter or margarine, cream cheese and powdered sugar. Pour this over cake batter. Bake at 350° for about 40 minutes. Let cool; dump into another 9 x 13-inch pan.
Put cream in last. Melt butter in pan over medium heat until light brown. Place on stove and let come to a boil. Set aside to cool. Cut up lettuce and mix hard-boiled eggs in. Put some eggs on top.
Preheat oven to 375°. Grease a loaf pan with margarine. Chop walnuts with food processor or nut chopper. Set aside. Cream 1/2 cup sugar and margarine with mixture. Add grated lemon peel and mix until smooth. Mix together flour, salt, baking powder and baking soda and set aside. Mix buttermilk and lemon juice and set aside. Add flour mixture to creamed mixture, alternately with buttermilk mixture. Do not overmix. Stir in walnuts. Pour into loaf pan and bake for 30 to 45 minutes. Let cool in pan 10 minutes.
Mix sugar, syrup and margarine. Bring to a full boil and boil 4 minutes. Remove from heat and add soda and vanilla. Stir well. Have popcorn popped in advance. Pour caramel over the corn that is in a large brown paper bag. Shake and stir well. Put in microwave and cook for 1 minute. Take out and shake. Repeat this 3 times for a total of 4 minutes in the microwave. Pour on a cookie sheet to cool.
Place peaches in a lightly greased 8-inch square baking dish. Sprinkle with 1/2 cup sugar. Cream butter and 1/2 cup sugar, beating well. Add self-rising flour and egg; mix well. Stir in vanilla. Spoon mixture over sugar and peaches. Bake at 350° for 30 to 35 minutes or until golden brown.
Dissolve gelatin in 1 1/2 cups hot water. Add all other ingredients. Mix and chill until set. Best if left overnight.
Slice the carrots and boil in salted water until tender. Put in casserole with onion and green pepper. Make marinade by adding remaining ingredients together; beat until blended. Pour over vegetables and mix well. Serve hot or cold. This can be made several days ahead.
Mix ingredients in a food storage bag, kneading on the outside until the mixture resembles a very firm clay. It should not be sticky. Dust mold with cinnamon and firmly press in enough clay to fill the mold. Level the back and trim the edges of extra clay. Using a sharp knife to start a corner, carefully peel out dough and place on a cookie sheet. Using a coffee straw, poke out a small hole to hang the ornament by. Bake them for 2 hours in a 200° oven. After the first hour, you can place them directly on the wire racks to dry them more evenly. When cool, tie ribbons on through the hole to hang.
Fill bottom crust with sliced apples. Combine remaining ingredients and pour over apples. Cover with top crust and bake in 425° oven 45 minutes or until crust is browned and apples are tender. Remove from oven.
Line a greased casserole dish with the broccoli. Add cooked chicken. Make a sauce of the soup, mayonnaise, lemon juice and curry powder. Pour sauce over chicken and broccoli. Add butter, grated cheese and top with bread crumbs. Bake 25 to 30 minutes at 350°. Serves 6.
Combine first 3 ingredients; mix well. Spread on bottom and sides of 9 x 12-inch pan. Bake at 350° for 15 minutes. Cool. Mix next 3 ingredients and beat thoroughly. Place on top of crust. Beat pudding mixes with milk until thick. Spread on top of cream cheese mixture. Add rest of Cool Whip. Sprinkle with nuts. Chill.
Combine chocolate, 2/3 cup sugar, 1/2 cup milk and beaten egg in saucepan. Cook over low heat until chocolate melts and mixture thickens, stirring constantly. Cool.
Combine all ingredients, except flour, until they are well mixed. Form into tiny balls about 1/2-inch in diameter. Flatten slightly to resemble hamburger. Roll lightly in flour. Fry in hot cooking oil, turning as required. Place in hot chafing dish. Serve with barbecue sauce or sweet and sour sauce. Eat with crackers or on toothpick.
Mix together in blender. Chill or serve over ice. Can store 1 month.
Put the chicken, water, saffron and salt in a kettle. Cover with the lid and bring to a boil. Reduce heat to medium and cook approximately 35 minutes, until the chicken is soft. Remove the chicken and debone. Discard the skin and cut the meat into bite size pieces. Strain the chicken stock. If necessary, add water to make 2 cups of chicken stock.
Preheat oven to 350. Grease one 9 x 5 or 5 3/4 x 3 1/2 inch loaf pans. In a large bowl, cream together butter and sugar. Add eggs, orange juice, and pumpkin. Beat until light. Combine flour, baking soda, salt, baking powder, and pumpkin pie spice in another bowl. Stir dry ingredients into pumpkin mixture. Stir in walnuts and raisins. Pour into prepared loaves. Bake 55 to 60 minutes for large loaf or 35 to 40 minutes for small loaves.
Saute over low heat in heavy skillet the macaroni, chopped onion and vegetable oil. Stir until macaroni turns slightly yellow and add the tomato juice, salt and Worcestershire sauce. Bring to low boil. Cover; reduce heat to lowest setting and cook for 15 minutes. Serves 4 to 6.
Beat first 8 ingredients in order given. Then add remaining 4 ingredients and stir until well blended. Grease and flour two bread pans (medium) and split batter between the two pans. Bake at 350° for 40 to 45 minutes. Cool on rack for 10 minutes. Remove from pans and cool another 10 to 20 minutes. Serve warm.
Stir rice and sour cream together. Put half the mixture into a casserole dish. Top with diced chilis and Monteray Jack cheese. Add remaining rice and top with cheddar cheese. Bake at 350°f. 180°c. gas mark 4 for 30 minutes. Serves 6-8.
Mix yeast, hot water and 1 teaspoon sugar in bowl; let rise. Pour milk on top of butter in mixing bowl until butter melts. Then pour	1 cup	cold water on butter mixture. Add sugar and salt. Mix	well. Add flour until soupy, about 2 cups flour. Then add yeast and mix well. Add flour until dough won't take any more flour. Knead; let rise in warm place until doubled. Punch down; knead. Divide into 2 loaves. Place in bread pans and let rise again. Bake at 375° for 1 hour.
Cream butter or margarine. Gradually add sugar while beating. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition until fluffy. Add crumbs alternately with milk; mix well. Stir in coconut and walnuts. Spoon into lightly greased 10-inch tube pan or Bundt pan. Bake for 1 hour and 30 minutes or until done. Cool and remove from pan.
Cook the margarine, milk and chocolate for 1 minute. Stir while cooking. Add the dates, raisins, nuts, peanut butter, sweetener, oatmeal and vanilla and mix together with hands. Do not bake. Can be frozen. Roll into walnut size balls. Makes around 40 cookies.
Beat eggs well. Add milk and water, mixing well. Stir in vanilla. Pour into pie shell and sprinkle with cinnamon.
Thread chunks of fully cooked ham onto skewers with chunks of unpeeled apple. Grill until apples are tender and ham is browned, brushing near the end of grilling time with honey or light corn syrup. Delicious!
Brown hamburger; drain grease. Transfer to a slow cooker and add other ingredients cutting cheese into thick slices and put on top, when cheese melts eat with flavored taco chips or crackers. Keep slow cooker plugged in to keep hot.
Preheat oven to 350°. In medium size bowl, combine ingredients and mix well. Place ham, fatty side up, on rack set in shallow roasting pan in preheated oven for 1 hour. Spoon glaze over ham and bake 1 additional hour. Remove ham from pan. Pour off excess fat from pan. Pour 1 1/2 cups water into pan. Place on top of stove and boil, scraping up particles. Strain and serve in gravy boat.
Melt in double boiler the milk and caramels. When melted, add pecans and mix together. Drop by spoonfuls on greased wax paper. Melt Hershey bars and paraffin wax in double boiler. Dip each piece of candy in chocolate mixture until completely covered.
Combine M&M's candies with remaining ingredients in bowl, mixing well. Drop by spoonfuls onto ungreased cookie sheet. Bake at 375° for 10 minutes.
Cream the sugar and butter until light and fluffy. Add applesauce. Add pecans and dates, which have been dredged in 1/4 cup of the measured flour. Sift all dry ingredients together and add to the mixture. Pour into a greased and floured Bundt or tube pan and bake 2 hours in a 325° oven.
Add margarine, sugar, salt and baking powder to cooled riced boiled potatoes. Cool completely. Add flour and mix thoroughly. Take a small amount of mixture and roll out on lightly floured pastry cloth until thin (use only enough flour to prevent sticking). Bake on a lefsa grill. Brown both sides.
Boil potatoes	(salt to taste) until tender, but not overcooked. Slice potatoes in round slices. Place a layer in a 9 x 13-inch baking dish.	Sprinkle black pepper, paprika, bell pepper, onion and 1/2 jar chopped pimentos. Add a second layer.
Prepare cake mix according to directions, adding 1/2 cup of mayonnaise. Pour 1/2 batter into greased and floured 9 x 13-inch pan; set other half to side. Bake at 350° for 18 minutes. Melt caramels and milk together using double boiler or double pots. Stir in pecans to caramel mixture. Sprinkle baked part with chocolate chips and pour caramel mixture over that. Pour remaining batter over top. Return pan to oven and bake 20 minutes. Cut into squares to serve and enjoy.
Mix together (want it very moist). Let set overnight for bacon to absorb mayonnaise. Serve with crackers.
Heat oven to 350°. Grease pie plate. Beat all ingredients, except 1 cup coconut, until blended. Pour into plate. Sprinkle with cup of coconut. Bake about 40 to 45 minutes or until knife inserted in center comes out clean.
Cream together first 3 ingredients. Add nonfat powdered milk. Mix well and roll on waxed paper into cylinder approximately 6 inches long. Wrap and chill. Cut into pieces. Serves 1.
Mix soups. Saute celery in some oleo, onions, carrots, bay leaf and curry to	taste.	Blend with soups and add ham bone. Bring to boiling point. Simmer 30 minutes. Strain in colander. Puree vegetables in blender before adding to soups. Add heavy cream. Can be served hot or chilled with dollop of sour cream, if desired. Cook slow and watch it!
Mix all ingredients, except corn flakes and 1/4 cup oleo. Put in a 9 x 13-inch pan. Top with crushed corn flakes. Drizzle the 1/4 cup oleo over corn flakes. Bake for 45 to 60 minutes until it looks like it wants to bubble.
Cook ground beef until meat changes color. Add onion. Cook until done. Add chili powder, cumin, paprika, garlic, salt and cayenne pepper. Cook 3 minutes. Add liquid. You may mix tomato sauce and water to make 11 1/2 quarts, if you wish. Simmer 1 1/2 hours over low heat.
Stir in sugar, margarine and milk in 2 1/2 to 3-quart saucepan. Stir to full boil on medium heat. Boil for 5 minutes over medium heat. Remove from heat; stir in chocolate chips until melted. Add remaining ingredients. Mix well until blended. Pour in greased (buttered) 9 x 9-inch or 9 x 13-inch pan. Cool and cut.
Mix cake mix as directed except drain the juice from the cherries and use as part of liquid replacement for water when mixing cake. Chop up cherries and walnuts and blend into cake mixture. Save about 6 - 8 cherries to garnish the iced cake. Bake as directed on cake mix box depending on whether you make an oblong cake or a 2 layer cake. Ice with a white frosting. Garnish with cherries and crushed nuts.
Brown beef lightly; drain off fat. Stir in remaining ingredients. Bring to a boil; reduce heat and cook for 20 minutes, uncovered. Serves 6 to 8.
Mix milk, sweetener, margarine, egg replacer and vanilla in large saucepan. Cook and stir constantly on medium heat approximately 15 minutes. Add arrowroot for thickening. Mixture should thicken and be golden in color. Remove from heat. Stir in coconut and pecans until cool and is of spreading consistency.
In large saucepan, over low heat, cook rice, onion and garlic in oil until rice is lightly browned. Stir in hot broth and picante. Cover and simmer until all liquid is absorbed, about 20 minutes.
Mix cooked rice, soup and mayonnaise. Layer rice mixture, then chicken, onion, beans, chestnuts and pimentos. Make 2 or 3 layers. Bake at 350° for 1 hour.
Cream the sugars and shortening until fluffy. Add egg. Stir in flour and soda. Add milk and vanilla. Mix until smooth. Fold in rhubarb. Pour into a 9 x 13-inch greased pan.
Brown ground beef and onion in Dutch oven; drain. Add remaining ingredients; simmer on low for 1 1/2 hours. Serve with tortilla chips.
Mix together good. Place in refrigerator in covered container. Wait 5 days and enjoy!
In large skillet, brown ground beef and onions; drain. Add taco seasoning, enchilada seasoning, refried beans and tomato sauce; mix well. Add and simmer 5 to 7 minutes. Place in bottom of baking dish. Top with the rest of the beans, a layer of sour cream, a layer of taco chips and finally the grated cheese. Bake at 350° until cheese melts. Garnish with shredded lettuce and quartered cherry tomatoes.
Cut up 1 cup peaches; add water. Cook 4 minutes. Mix sugar and starch; add to fruit mixture. Cook until thick and clear. Add butter, lemon juice and salt; cool. Slice remaining peaches into cooled pie crust; top with fruit mixture. Chill for at least 2 hours before serving. Top with whipped cream and peach slice.
Put rolls in 13 x 9-inch pan and spread dough to cover bottom well. Brown sausage in pan so it will be crumbled and drain well. Spread meat over crust. Add beaten eggs over meat and sprinkle cheese over eggs. Bake 25 minutes at 350° or until lightly browned. Let set about 5 to 10 minutes before serving.
Mix first 8 ingredients, using enough buttermilk to mix well. Pour into a greased 11 x 13 pan or two cake pans. Bake for 35 to 45 minutes at 350 degrees. When cool, crumble. This can be done ahead of time and kept in refrigerator. When ready to prepare, place bread into a large bowl; add loaf bread on top. Beat six eggs and add. Add black pepper and more salt if needed. Heat broth and pour over rest. Mix well. A long-tined fork works well for this. Mixture should be soupy. Bake at 350 degrees for 45 - 60 minutes.
Mix puddings as directed on boxes. Layer an 8 x 10-inch glass pan with crackers, vanilla pudding, crackers and chocolate pudding until all pudding is used. Top with sliced bananas and crushed graham crackers. Cover and refrigerate 2 to 3 hours.
Separate rolls into individual triangles. At wide end, place about a tablespoon of chicken and about a teaspoon of cheese. Roll up and try to close in sides so chicken and cheese will not come out. Place in baking dish.
In a large kettle or saucepot, place ribs, salt and pepper. Add water to cover. Over high heat, bring to boiling. Reduce heat; simmer, covered, 45 minutes. Drain, discarding liquid.