HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour applesauce into crock-pot. Add remaining ingredients. Cover and cook on high 8 to 10 hours. Remove cover during the last 1/2 hour of cooking. Stir occasionally.
Cream sugar, shortening and eggs. Sift together cornmeal, flour, baking powder and salt. Then add alternately with milk. Bake in a loaf pan at 350°, about 40 minutes. (I used cornmeal from Alderfers Pantry from Troy.)
Spray a 9 x 13-inch pan with Pam. Mix all ingredients and put in pan. Refrigerate overnight. Cover with crushed Ritz crackers. Bake at 350° for 1 hour.
Mix all ingredients in	a bowl and put in a 13 x 9-inch Pyrex dish. Top with corn flake crumbs.	Bake at 350°for 1 to 1 1/2 hours.
Rinse peas in hot water (steam, if fresh); drain. Combine vegetables, nuts and bacon with sour cream.
Flour and grease 9 x 13-inch cake pan. Spread chopped nuts over bottom. Mix cake mix as directed and pour over nuts. Mix softened cream cheese with sugar and margarine. Drop by spoonfuls over cake mix. Bake 45 minutes at 350°.
Mix well. Spread on toasted English muffins or Triscuits. Broil 3 minutes. Let pizza butter stand at room temperature before spreading. May be frozen.
Wash cucumbers. Cut in thin slices, but do not peel. Slice onions. Pour salt over this and let stand 2 hours. Then drain and rinse thoroughly.
Mix together like pastry. Put into pizza pan. Bake at 350° for 15 to 20 minutes.
Combine 2 cans of soup and Ro-Tel together. In a 9 x 13-inch pan, place 1 tablespoon soup mixture. Alternate layers: tortillas, chicken, onions, pepper and soup. End with cheese. Bake at 350°, covered with foil, for 45 minutes. Remove foil; continue baking 15 minutes longer.
Preheat oven to 350°. Mix all items except olives. Wrap each olive with dough around completely. Bake on ungreased cookie sheet for 15 minutes or until done.
Boil chicken; debone. Cut chicken into bite size pieces. Mix soups together. Mix stuffing according to box direction. Grate and mix cheeses. In casserole dish, place a layer of chicken, layer of cheese, layer of soup and layer of dressing. Continue until all is gone. Heat at 350° until bubbly. Very good day after.
Skin the chicken. Dip in egg, then in Italian bread crumbs. Add 4 tablespoons butter or margarine to a pan. Bake the chicken in a 350° oven for 40 minutes, then turn it over and bake for 20 minutes more, no cover.
Season chops with salt and pepper. Coat chops with flour, shaking excess. In large skillet, brown both sides in butter. In shallow casserole dish, place chops in overlapping rows. Spoon pan drippings over chops. Spread soup over chops. Sprinkle with cheese and paprika. Preheat oven at 350° and bake, covered, for 10 minutes. Remove cover and bake another 15 to 20 minutes. Excellent over cooked rice and peas.
In skillet, cook chicken in hot oil over medium heat 10 minutes or until browned on all sides. Spoon off fat. Stir in soup and pepper. Reduce heat to low. Cover; simmer 35 minutes or until chicken is fork-tender, stirring occasionally (approximately 45 minutes cook time).
Mix everything well, adding additional mayo if not well moistened. Place in shallow baking dish and bake at 350° until hot and edges bubble. Serve on mini pumpernickel rye bread slices.
Chop the cabbage, green pepper and onion; mix well and refrigerate. Mix together the sugar, salt, dried mustard, celery seed, vinegar and oil; boil until the sugar is well dissolved. Let cool and then pour over the cole slaw mixture. Refrigerate until ready to serve.
Blend together the shortening, sugar and eggs; add vanilla. Mix well. Sift together flour, baking powder, baking soda and salt. Add half dry ingredients to wet ingredients. Stir well; add half buttermilk, rotating with dry ingredients and buttermilk. Roll out dough on lightly floured surface. Press cookie cutters. Decorate if desired. Bake at 350° for 8 minutes.
Add eggs one at a time, beating after each one. Bake at 350° in loaf pan or angel food pan.
Mix uncooked rice with soups. Pour in a baking dish and layer onions and mushrooms on top. Add chicken, salt and pepper. Cover with tin foil and bake in a 350° oven until chicken is done, approximately 45 minutes to 1 hour.
In medium mixing bowl, combine scooped out potato, Cheddar cheese, milk, egg, butter, salt and pepper. Beat at medium speed of electric mixer until smooth. Spoon an equal amount of potato mixture into each shell. Sprinkle with paprika. Arrange on baking sheet. Microwave at High for 5 1/2 to 6 1/2 minutes.
Mix ingredients in casserole dish. Cover and bake 1 hour at 350°. Stir one time after 30 minutes. Easy and delicious.
Mix crumbs and 5 tbsp. butter. Press into large cake pan. Chill for 2 hours. Mix sugar, vanilla, eggs or cream cheese and oleo. Beat for 5 minutes. Place on top of crust, chill 1 hour. Layer banana slices and pineapple. Spread Cool Whip over pineapple. Decorate with cherries, pecans and drizzle with chocolate syrup. Refrigerate. Best if sets for a few hours.
Cook rice and put in a greased casserole. Mix soups and sour cream together and stir in chicken. Put on top of rice. Crush about 20 Ritz crackers and mix with melted oleo. Put on top of chicken. Sprinkle poppy seed over this. Put in oven and bake at 350° until bubbly hot.
Preheat oven to 400°. Lightly grease a 9 x 13-inch pan. Combine melted margarine, flour, potato flakes, milk, oregano and Parmesan. Stir until it forms a ball. Knead a few times to smooth out the dough. Divide in half. Press half into bottom and up sides of a 9 x 13-inch pan. Do not leave any holes for filling to leak through.
In a 5-gallon pot, put all meat and onions together. Cook about 6 hours or until meat separates from bone. Remove bones from pot and add lima beans and tomatoes. Cook potatoes separately and mash. Add potatoes and corn to stew about an hour before serving, then season with salt, pepper, sugar, catsup, tomato paste and butter. Be sure to stir frequently, especially toward the last part of cooking.
Brown beef and drain. Add spices. Brown onions in butter with flour. Add mixture to beef. Add soup/water (3/4 can). Simmer about 30 minutes. Remove from heat and add sour cream. Serve over rice or noodles.
Combine all ingredients in a large saucepot. Bring slowly to a boil. Reduce heat; simmer, stirring constantly until thick. Pour hot into jars, leaving 1/4 inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yields about 3 half pints.
Combine shortening and sugar. Mix well. Add molasses and egg. Combine dry ingredients. Add to shortening mixture. Make into balls the size of a walnut. Dip in sugar and bake in a 350° oven for 8 to 10 minutes.
Cook rice in boiling salted water. Cook onions, tomato sauce, tomato paste, sugar, Worcestershire sauce and pepper sauce for 10 minutes on low heat. Mix with rice. Place in casserole. Cook bacon until crisp; sprinkle on top. Bake at 325° for 45 minutes or until rice absorbs all liquid.
Mix cocoa, milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils for 1 minute. Remove from heat, stir in butter and vanilla. Serve hot or cold over ice cream. Store in refrigerator. Makes 2 cups.
Saute onion and garlic in oil until tender. Add meat to brown, stirring to break up. Drain meat. Add tomatoes, tomato sauce, chili powder, oregano, salt, pepper sauce and bay leaf. Bring to a boil. Cover and simmer 1 hour, stirring frequently. Stir in kidney beans and cook 15 minutes. Discard bay leaf. Makes 4 servings.
Combine all ingredients in bowl and beat 12 minutes with electric mixer. Bake at 275° for 1 hour or 1 1/2 hours for a much lighter and much prettier cake.
Empty cans of French onion soup and mushroom gravy into crock-pot on low setting. Cut meat in cubes and place in crock-pot with 1/4 cup of whiskey and let simmer until meat changes color. Add potatoes, carrots, onion and 1 cup of water. Let simmer 1 hour on low setting.
Cream oleo, shortening and sugar. Add eggs to creamed mixture and stir. Add flour, cream of tartar, soda and salt to mixture. Mix 2 tablespoons sugar and cinnamon. Shape dough into round balls. Roll balls into sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets!
Let potatoes thaw. Season lightly with salt and pepper and spread in a 9 x 13-inch baking dish. Mix next five ingredients and spread over potatoes. Mix last two ingredients and spread on top of cheese mixture. Bake 45 minutes in a 350° oven.
Mix all ingredients together. Chill at least 8 hours. Serve with fresh vegetables.
Beat eggs and combine with sugar, salt, nutmeg and vanilla. Slowly add milk; mix well and pour in 9-inch pastry lined pie pan. Bake at 425° for 10 minutes, then at 325° for about 25 minutes more or until mixture doesn't adhere to knife.
Cook tortellini according to package directions; drain and cool. Whisk together 1 cup dressing and eggs. Add tortellini and let stand 10 minutes. Drain and dredge in breadcrumbs. Place on a baking sheet. Chill 1 hour. Stir together remaining dressing, salsa and cilantro; chill. Pour oil into a Dutch oven; heat to 375°. Fry tortellini in batches until golden brown. Drain on paper towels. Serve with dip; garnish, if desired.
Make 2 layer chocolate cake according to box directions, then cut into pieces. Make instant chocolate pudding according to directions on box. In glass bowl, layer chocolate cake, chocolate pudding, brickles and Cool Whip. Layer again. End with Cool Whip and sprinkle with brickles for decoration. Easy to make! Delicious!!
Heat milk until it's warm to the touch. Pour over sugar in a large bowl. Add dry yeast. Stir in 3 cups plain flour. Mix well. Cover and let rise, about 1 hour, until bubbly.
Combine jello with water. Add juice from orange sections plus enough cold water to make 3/4 cup. When jello is slightly set, add sherbet and orange sections. Pour into mold which has been rinsed with cold water. Chill several hours or overnight.
Combine all ingredients and stir well. Pour into 1 1/2-quart casserole. Pour 1/2-inch water in baking pan and place casserole in pan. Bake at 350° for 1 hour or until knife inserted in center comes out clean. Dribble 2 tablespoons honey on top. Serve warm.
Blend flour, salt, mustard and pepper into 4 tablespoons melted butter; slowly stir in milk. Cook over low heat, stirring constantly, until thickened. Add cheese, onion and Worcestershire sauce and heat until cheese is melted, stirring occasionally. Combine with macaroni and spoon into a 2 1/2-quart casserole dish. Combine bread crumbs with remaining butter and sprinkle over macaroni. Bake at 350° for 30 minutes or until hot and top is golden. Makes 4 to 6 servings.
Mix all ingredients together well. Roll into a log shape and wrap in wax paper. Chill before serving. Slice off what you need. Keep in refrigerator.
For crust: Combine the 2 1/2 cup flour and sugar. Using a pastry blender, cut in butter until mixture is crumbly. Press into bottom of greased 15 x 10 x 1 pan. Bake in a 350° oven for 15 minutes until golden.
Preheat oven to 350 degrees. Layer ketchup, meat and cheese on slices of bread and cook until cheese melts.
Boil potatoes until tender. Drain and slice, if necessary. Combine other ingredients and whisk well. Pour over warm potatoes and toss gently. Refrigerate.
Cut shortening into dry ingredients until it resembles coarse meal. Add buttermilk and stir until it forms ball around fork. Knead 14 times, pat on floured board or waxed paper until 1/2-inch thick. Cut and place in 2 greased 8-inch cake pans. Bake at 425° for 15 to 20 minutes.
Put broccoli in pan. Add Swiss cheese, boiled ham and chicken pieces. Cover with undiluted soup. Bake at 375° for 1 hour.
Mix together all ingredients and simmer for 20 minutes. Can be heated in party perk coffeepot, placing the spices in basket. Can be reheated; keeps well in refrigerator for several days. Delicious on a cold day! (Makes almost 2 gallons.)
Allow cream cheese to soften and mix with milk, beating until fluffy. Spread over crust. Lightly brush peaches with small amount of lemon juice. Sprinkle with sugar. Place peach slices on cream cheese layer and cover with Cool Whip. Refrigerate.
Line a 13 x 9-inch baking pan with heavy-duty aluminum foil. Dissolve yeast in warm water; set aside.	Scald milk. Add sugar, salt, spices and	butter. Stir until butter is almost melted. Pour over sweet	potatoes; beat well with mixer. Stir in dissolved yeast and egg. Add 2 cups flour. Beat well. Stir in enough additional flour to make a soft dough. Turn out on a floured surface. Knead until smooth and elastic,	8 to 10 minutes. Place in greased bowl. Cover and let rise in warm place until doubled in size, about 1 hour.
Beat egg whites with baking powder; add sugar, vanilla, crackers and nuts. Put into 9-inch buttered pie plate. Bake 25 minutes at 350°. Serve with cream (optional).
Dissolve gelatin and sugar in boiling water. Chill until mixture starts to thicken. Fold in remaining ingredients and mix well. Pour into 13 x 9-inch pan. Chill.
Mix cream cheese, margarine and powdered sugar. Then mix pudding and milk. Add Cool Whip, then add cream cheese mixture. Make layers with mixture, then cookies; repeat. Add gummy worms (optional). Refrigerate.
Stir sufficient flour into slightly beaten egg to make very stiff dough. Add salt. Knead and roll as thin as possible. Cover with a towel and let remain untouched for half an hour. Then cut in small strips and dry. When needed, place in boiling water for 15 minutes.
Blend cheese and margarine in large bowl. Sift flour, sugar, cayenne pepper and salt into mixture; add remaining ingredients. Work dough with pastry blender or hands. Pinch dough into small balls 1-inch in diameter. Place balls on ungreased cookie sheet and press down with palm of hand or fork, into small circle. Bake in preheated 350° oven for 12 minutes, until golden brown. Cool on wire rack and store in sealed container. Handle gently. These are very crisp. Yield: 11 dozen.
Combine the first 3 ingredients. Pour over block of ice. Just before serving, add chilled ginger ale.
Pour milk in large bowl with lard or margarine, potatoes and sugar. Let cool to lukewarm. Add dissolved yeast, then add enough flour to make consistency of biscuit dough. Set aside one hour. At this point, dough can be stored in refrigerator for several days. Pinch out biscuits when wanted. When taken from refrigerator, need to let rise for 45 minutes to 1 hour; bake at 350°.
Microwave chocolate and milk in large bowl on High, 2 to 3 minutes or until chocolate is almost melted, stirring halfway through heating time.
Beat eggs, sugar, salt and 1 teaspoon vanilla in bowl. Heat 3 cups milk in a large saucepan and here is the secret of success or failure. Let the milk come right up side of pan. Watch it very close as it may cook over pan, then add hot milk slowly to ingredients and pour in unbaked crust. Bake at 400° for 10 minutes, then at 375° for about 30 minutes. Sprinkle top of pie with nutmeg before baking if desired.
Make cake according to directions on box. Melt sugar, milk and marshmallows in heavy saucepan. Simmer 3 minutes. Add coconut to mix. Pour over cake.
Peel and slice 1/2 watermelon; wash and peel. Soak in 2 quarts water with 2 tablespoons salt. Let stand overnight. Drain; add clean water. Boil 30 minutes. Make syrup; add cherries and juice and boil 45 minutes. Let stand in syrup overnight; heat and seal.
Mix pumpkin and dry ingredients thoroughly. Add eggs and milk. Pour into a 9-inch pie shell. Bake in hot oven at 425° for 45 to 50 minutes.
Combine first 5 ingredients in a large bowl. Just before serving, toss with Dressing. Yield: 8 servings.
Cook until hard ball stage when dropped in cold water. Pour over 6 quarts popcorn. Stir until each kernel is coated with chocolate.
Mix all the ingredients, except the chocolate and shape into small balls. Chill about 1 hour. Melt several blocks of the almond bark over double boiler. Take a toothpick, prick into the ball and dip, coating with the chocolate. Place on wax paper. Cool and store in covered container.
Mix all ingredients together, except ribs. Cook on low-medium heat until glossy. Pour sauce over ribs and bake at 350° for 1 hour.
Combine soup, eggs and milk. Stir in muffin mix until blended. Fold in sausage. Place in greased 9-inch square baking pan. Bake at 350° for 20 minutes. Makes 6 servings.
Combine coconut milk and sugar in saucepan. Mix cornstarch with water. Add to coconut milk and sugar in pan; stir until smooth. Stir over medium heat until thick. Pour into pan. Refrigerate until set. Cut into squares.
Cook hen in plenty of broth. Remove and cut in bite-size pieces. Strain broth and remove most of fat. Cook noodles in broth. Let most of broth cook out. Then add chicken, vegetables, soup and lemon juice. Put in a large baking dish or roaster and cook for 30 to 40 minutes at 350°. During the last 20 minutes, add cheese. Serves 15.
Boil noodles as directed on package; drain. Brown beef; drain. Add corn to beef mixture. Add catsup. Mix well. Put in ovenproof casserole. Bake at 350° for 10 minutes. Sprinkle cheese over top. Continue to bake until cheese melts.
Combine syrup and sugar in 1 1/2-quart round microwave bowl. Stir well until evenly blended. Microwave on High for 4 minutes. Stir in nuts; microwave on High for 3 to 5 minutes, until light brown. Stir in margarine and vanilla; blend well. Microwave on High for 1 to 2 minutes. Add baking soda; stir until light and foamy. Quickly pour into lightly greased baking sheet. Cool; break into small pieces. Store in airtight container. Makes 1 pound.
Place stewed tomatoes in blender and blend well. Dissolve jello in hot water and mix with stewed tomatoes. Chopped stuffed olives or chopped celery may be added to this mixture. Place in square pan or Pyrex and place in refrigerator until it congeals. Cut in blocks and serve on lettuce.
Mix whipping cream until thick. Add lemon juice and Eagle Brand milk; mix well. Mix all fruit and marshmallows together. Pour filling over this and mix. Chill overnight.
Beat eggs, sugar and flour together. Add milk, coconut, vanilla and oleo. Bake at 350C for 30 - 35 minutes. Makes its own crust. Makes 2 pies.
Combine all ingredients and mix in blender at low speed for 3 minutes. Be sure it is blended well. Pour into a greased 9-inch glass pie pan. Bake at 350° for 50 minutes or until a knife comes out clean when inserted near the center.
Prepare 3 flavors of jello separately, using 1 cup of boiling water and 1/2 cup cold water for each. Pour each flavor into an 8 or 9-inch square pan or 7 x 11-inch rectangle. Chill overnight.
Combine first 6 ingredients in a plastic or paper bag; shake to mix. Place 2 to 3 chicken pieces in bag; shake well and set aside. Repeat with remaining chicken.
Empty jello into a bowl, add 1/3 c. boiling water. Mix well. Add about 1/4 cup pineapple juice (drained from chunks) and add about 2 cups ice cubes. Let thicken and remove cubes. Mix in Cool Whip. Add all fruit, making sure it has been drained. DO NOT add any more fruit juice. Add about 3/4 can coconut and 1/4 bag of marshmallows. Mix well. Cover and refrigerate. Make a few hours in advance of serving.
Mix cream cheese, chilies, onion and seasoning thoroughly. Spread over tortillas. Roll tortillas and chill at least 12 hours. Cut into 1-inch slices and serve with taco sauce, hot cheese dip or salsa.
Grind cranberries (save juice). Drain all juice from pineapple and add to cranberry juice. Add enough water to make 2 cups to dissolve jello in. (Heat liquid, dissolve jello, then cool jello liquid in fridge before adding to relish.) Mix all together and keep in fridge. Do not freeze. Will keep for about a month.
Soften cream cheese until workable. Finely chop beef, mushrooms, green onions and olives. Add all ingredients and mix well. Form into shape desired and roll in pecans. Chill. Serve with Ritz crackers.
Mix ingredients together and pour over roast and marinate at least 6 hours, turning after 3 hours. This is excellent for beef or pork. Charcoal broil roast (chuck takes approximately 30 minutes per side).
Tear up bread. Put in bottom of a 9 x 13-inch pan. Brown sausage and drain well. Spoon over bread. Sprinkle with cheese. Beat milk, eggs, salt and pepper. Pour over mixture. Cover with foil. Refrigerate overnight. Cook at 350° for 35 to 40 minutes or until done.
Cover raisins with water, add cloves and simmer ten minutes. Add sugar, cornstarch, salt and pepper which have already been mixed together. Stir until slightly thickened and add remaining ingredients.
Melt butter in glass bowl. Put in all ingredients but peanut butter. Microwave for 2 minutes and 20 seconds, then add peanut butter; stir well. Spread in a 9 x 13-inch pan; cool in fridge.
Preheat oven to 350°. In large bowl, combine sugar, oil, vanilla and eggs. Beat well. Sift together flour, baking powder, baking soda and salt. Add to mixture. Blend well. Fold in apples and pecans. Pour batter into greased and floured 12 cup fluted tube pan. Bake 1 hour and 10 minutes. Let cool 15 minutes. Remove from pan. Cool completely on rack.
Beat eggs, sugars and shortening. Add nuts, coconut and vanilla. Sift flour, salt, soda and baking powder in a separate bowl. Add to creamed mixture a little at a time. Add oatmeal and mix well. Shape into walnut size balls, press down on a cookie sheet. Bake at 375 degrees for 9 minutes.
Salt hamburger and fry with onions. Melt cheese, then add everything together in a crock-pot.
Combine first 3 ingredients in a saucepan. Add water to cover and bring to a boil. Simmer for 12 to 15 minutes. Melt butter in saucepan, add flour and milk until thickened and bubbly. Add salt, pepper and cheese until it melts. Stir in drained turnips and put in a lightly greased 1 1/2-quart glass casserole. Sprinkle with bread crumbs. Bake at 350° for 20 to 25 minutes.
Melt chips over hot water, not boiling. Stir in peanuts; drop on waxed paper and refrigerate until firm.
Beat egg whites with vanilla, cream of tartar, extract and salt until soft peaks form. Gradually add 1 cup sugar about 1 teaspoon at a time. Beat until big stiff peaks form. Drop with a tablespoon 1 1/2 inches apart onto lightly greased cookie sheet. Press a chocolate kiss into each cookie. With a knife or narrow spatula, bring meringue up and over candy. Swirl top. Sprinkle with green sugar. Bake at 275° for 30 minutes or until set. Immediately remove cookies to a rack. Cool. Makes 44.
Combine all of the ingredients and pour into a 9 x 13-inch pan. Bake for 1 hour at 350° or until brown around the edges.
Preheat oven to 425°. Melt butter in small saucepan. Remove from heat. Combine sugar and cinnamon in a small bowl. Roll each biscuit into a 9-inch rope. Pinch each end to seal. Dip circles into melted butter and then in sugar-cinnamon mixture. Twist each biscuit to form a figure 8. Place biscuits on a baking sheet and sprinkle with nuts, if desired. Bake 8 to 10 minutes or until golden brown.
Cut cabbage coarsely. Cover with water and boil for 10 minutes; drain. Boil rice until soft but firm. Drain. Mix meats, eggs, seasonings, onion and 1/2 can of soup. Add rice and mix well. Put half of cabbage in large lasagna pan. Spread meat mixture evenly over cabbage. Cover with the rest of the cabbage. Dilute the half can of soup with equal amount of water. Pour over cabbage. Cover with foil and bake 1 1/2 hours at 350°.
Mix pie crust sticks, dry milk and water until dough loses stickiness and cleans bowl. Remove label from unopened can of pie filling. Lightly flour side of can. Divide dough into 6 equal parts; roll each part on aluminum foil into 6-inch circle, using floured can as rolling pin.
Warm the stock. Have a ladle nearby. In a heavy, wide skillet, heat the butter over medium-high heat until bubbly. Add onion. Saute until light gold. Add rice, stirring and tossing the grains until well-coated, about 5 minutes.
Combine first 4 ingredients, mixing well. Pour into 9-inch deep dish pie shell. Bake at 425° for 10 minutes, lower temperature to 350° and bake 25 minutes longer. Do not overbake.
Combine the cream cheese, sugar and milk with peanut butter. Mix until creamy. Fold in whipped cream and beat lightly until mixed. Pour into graham cracker crusts. Refrigerate.
Mix tuna and mayonnaise in small ovenproof bowl. Top with cheese. Broil on high for 3 minutes. Use on sliced bread.