HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix mayonnaise & ranch dressing together. Cook potatoes (boil). Place in greased casserole dish, pour dressing over potatoes. Cover with cheese, sprinkle bacon bits. Bake 300° until cheese is melted & dressing is bubbling.
Assemble blender. Heat oven to 450°. Grease a cookie sheet. Sift dry ingredients together into a large bowl. Put 1/2 of the cheese into blender container, cover and process at grind. Empty into dry ingredients and repeat with remaining cheese. Add sour cream and mix well. Knead dough very lightly on floured board. Roll out about 3/4-inch thick and cut with floured cutter. Bake 10 to 12 minutes or until golden brown.
Put crackers in a plastic bag. Mix rest of ingredients and pour over crackers; shake. Let stand overnight or all day.
Mix all ingredients together. Roll in the shape of a ball and flatten. Fry in Crisco.
Heat butter, cocoa and Coke together until boiling; cool slightly. Combine buttermilk, soda, vanilla and marshmallows and add to chocolate mixture. Combine sugar and eggs, stir in flour and add to mixture. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 55 to 60 minutes.
Slice loaf of bread to your preference. (I slice off ends, then lengthwise and then into individual pieces.) Mix above ingredients together; spread on bread. Bake at 350° for 15 minutes or until golden brown.
Scald milk. Pour over bread chunks. Add all other ingredients (butter the baking dish). Sprinkle some cinnamon on top. Bake at 350° for 40 to 45 minutes until crusty on top.
Grease and flour 11 1/2 x 7 1/2-inch glass pan. Spread 1 package crescent rolls in bottom of pan. Mix remaining ingredients. Spread mixture on crescent rolls and cover mixture with another package of crescent rolls. Brush with egg white and bake at 350° for 20 to 25 minutes or until top and bottom are browned.
Brown ground beef, drain. Put all into a big pot and cook until done. Add more water if needed. Serve over Frito chips.
Combine all ingredients until blended. Pour into buttered loaf pan.	Bake 45 minutes to 1 hour at 350° or until toothpick inserted in middle comes out clean.
Mix well the flour, sugar and milk (makes paste). Melt stick of butter in pan. Put berries in pan, add sugar to berries. Pour paste over berry filling. Bake at 350° for 40 to 50 minutes.
Heat oven to 375°. Combine shortening, brown sugar, milk and vanilla in a large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda; mix into creamed mixture until blended. Stir in chocolate chips and pecans. Drop rounded teaspoonfuls of dough 3 inches apart onto ungreased sheet. Bake 8 to 10 minutes.
Microwave first 3 ingredients on High for 3 minutes. Then grate paraffin in mixture and stir until melted. Stir in 2 cups pecans mix well. Microwave on High for 7-12 minutes. Checking often to make sure nuts don't burn. Remove and add soda quickly stir and pour on greased cookie sheet.
Put eggs in saucepan and cover with cold water. Bring to boil and reduce heat so eggs boil slowly for 20 minutes. Remove from heat; drain. Rinse with cold water and peel off shells. Put eggs in large (1/2 gallon) jar with tight fitting lid. In another saucepan, bring beets, salt, vinegar and sugar to rolling boil, stirring until sugar is dissolved. Add sliced onion and whole cloves. Pour hot beet mixture over eggs. Cool, then refrigerate. Beet juice may seem too strong, but will be fine after 1 day.
Place water into saucepan and place on stove burner turned on high. Stand and watch it and it eventually will boil. Turn your back and it will boil over at once.
Combine all ingredients together. Heat. To serve, top with additional sliced green onions and Cheddar cheese.
Chop cauliflower into small pieces. Chop onions and radishes; mix with cauliflower. Mix sour cream, cheese and garlic dressing and mayonnaise. Pour over mixture and mix well. Chill overnight and serve.
Prepare the cornbread as directed on package and bake. Saute onion in margarine. Smash squash; mix with onion, broth, soup and crumbled cornbread. Bake at 350° for 30 to 35 minutes.
Shred apples. Using a large bowl, put juices in first. Add apples and bananas to juice to keep from turning brown. Add other ingredients and chill before serving. Delicious and refreshing!
Toast muffin halves. Cut in quarters. Mix tomato sauce, oil, olives and pimento; then add cheese. Spread on toasted muffin pieces. Freeze, unwrapped, on cookie sheets. Then wrap and freeze until needed.
Combine margarine, Worcestershire sauce, pepper and salt; mix well. Pour cereal, nuts, pretzels and cheese crackers into large zipper bag. Pour margarine over cereal mixture inside Glad-Lock bag and seal top of bag. Shake until all are coated. Pour contents of bag into large size bowl or spread on absorbent paper to cool. Then store in airtight container.
Beat eggs slightly. Add milk and beat again. Put into greased dish, add cheese and ham. Cover with crackers. Bake 45 minutes at 325°. Makes 8 servings.
Sift dry ingredients and add to creamed mixture. Add chopped prunes. Bake in a 9 x 13-inch pan for 40 to 45 minutes or until done at 350°.
In a processor, blend cream cheese, chutney, mustard and curry powder until well mixed. Scoop out the inside of the pineapple half and fill with cream cheese mixture. Refrigerate until ready to serve. Sprinkle with almonds.
Boil chicken and remove from bone. Save broth. Cook spaghetti in broth. Saute green pepper and onion in 2 tablespoons margarine. Add tomato, cheese and pimento to cooked spaghetti in broth and stir until cheese melts. Put all ingredients in casserole and bake at 350° until mixture bubbles.
Drop on baking sheet and bake at 325° for 15 to 20 minutes.
Use sausage drippings. Stir in flour and brown over medium heat. When thickened, add milk and stir until thick. Remove from heat and serve over warm biscuits.
Brown hamburger, drain. Put sausage in a bowl with 1 cup water, microwave for 8 minutes. Then slice sausage, mix with hamburger, add sauce. Pour mixture in a 9x13 pan. Add cooked ziti and mix together. Top with cheese. Bake at 350 degree for one hour.
Place the meat in the center of a large piece of aluminum foil in a roasting pan. Combine the onion soup mix and the undiluted cream of mushroom soup. Pour the mixture over the meat and wrap the foil over it loosely. Bake until tender at 325° for 2 hours. You may add potatoes, onions and carrots.
Wash and dry chicken breasts. Pound them flat with a mallet. Melt the butter and oil in a large skillet. Put the flour in a plastic bag and drop the breasts in to coat. Regulate the heat to moderately high and put chicken breast in skillet. Cook approximately 3 minutes on each side. When done, salt and pepper them and put them on an ovenproof dish and into a 250° oven to keep warm while you make the sauce.
Top carrots with pepper and onion. Pour remaining ingredients over vegetables. Will keep in refrigerator 2 weeks.
Scald cornmeal with water, stir thoroughly, then cool. Add melted fat, egg yolks and milk. Beat egg whites and fold in. The batter should be quite thin. Pour into greased baking dish and bake 30 to 40 minutes in moderate oven (350°). Serve from baking dish with spoon.
Shake chicken pieces in flour, salt and pepper. Saute in butter or olive oil and garlic until lightly browned. Add mushrooms, onion, sweet basil, rosemary, parsley, wine and/or chicken broth (the more juice you have the more liquid to pour over rice) and salt and pepper. Cook, covered, over low heat (simmer) for approximately 1 hour. Thicken gravy only if desired. Serve over rice.
Line bottom of 9-inch dish with lettuce. Layer green pepper, red pepper, celery, onion and frozen peas. Mix mayo with sugar; spread over salad mix. Top with cheese, then bacon. Let sit overnight in refrigerator. Colorful for holiday dish.
Preheat grill or broiler. In a shallow pan, combine marinade mix with pineapple juice, soy sauce and brown sugar. Place chicken in marinade, pierce deeply with a fork and marinate for 15 minutes, turning occasionally. Remove chicken to grill or broil for about 5 minutes per side or until thoroughly cooked; baste occasionally with remaining marinade. Serve with sliced orange. Serves 4.
Cut bread into large cubes and place in large pan. Bake in oven at 250° until dried out.
Fry bacon until crisp. Set aside. Brown pepper and onion in pan; add ham and cook a few minutes. Add remaining ingredients. Bake for 45 minutes at 350°.
Brown meat in olive oil in a hot skillet. Then add flour, garlic, chile powder and chile piquin and salt. Mix all ingredients well with meat and oil but be careful not to let it burn. Then add water to desired consistency. Simmer 30 minutes, stirring often.
In a food processor, grind cranberries and oranges. Remove. With shredder blade, shred apples. Put all into large pot. Cook until mix is like applesauce. Sweeten to taste. Good with yogurt and over ice cream.
Heat oil in a 12 inch skillet over moderate heat for 1 minute. Add onion and saute for 5 minutes, stirring often. Add cabbage, toss for 2 minutes. Reduce heat to low. Cover skillet. Cook for 40 minutes, stirring often. Add tomatoes. Salt and pepper (to taste). Cover and cook over low heat 5 minutes longer.
Combine all ingredients and beat for 2 minutes. Grease two bread pans and bake for 1 hour at 350°.
Sift flour, soda and salt together. Cream shortening, add sugar, eggs and vanilla. Stir in flour mixture, oats and pecans. Drop by spoonfuls on greased cookie sheet. Bake at 325° for 10 to 12 minutes.
Dice rhubarb and cover with warm water until you are ready to use. Combine flour, oatmeal, brown sugar, butter and cinnamon to make crumb mixture. Press half the crumbs in a greased 9-inch baking pan. Then drain rhubarb and place on top of crumbs. Cook white sugar, water, cornstarch and vanilla until it thickens. Pour cooked mixture over rhubarb and top with remaining crumbs. Bake at 350° for about 1 hour.
Mix sugar, flour, baking powder, salt, cinnamon and nutmeg thoroughly. Add eggs, vanilla, diced apples and chopped nuts. Grease a 9 x 13-inch pan. Spread mixture evenly in pan. Bake at 350° for 35 to 40 minutes. Pie makes its own crust.
Divide turkey, celery, pickles and onion between 2 large bowls. Mix mayonnaise, salt, curry powder and pepper. Toss half of the mayonnaise mixture gently with each turkey mixture. Refrigerate no longer than 12 hours.
Combine all ingredients. Place in casserole. Bake, covered, at 325° for 2 hours. May be prepared in advance. Freezes well.
Blend shortening, sugar and salt. Add yeast and water. Add beaten egg. Add flour. Knead, let rise, put in tin, let rise and bake.
Combine sugar, butter and milk in a saucepan. Bring to a boil, stirring all the while. Remove from heat and add pudding mix (dry from package). Add oatmeal. Cool 15 minutes. Drop by spoonfuls onto waxed paper. Makes 5 dozen.
Combine marinade ingredients in a shallow glass dish large enough to marinate. Add meat to marinade, turn to coat other side. Cover with plastic wrap. Refrigerate up to 24 hours, turning meat occasionally. Grill or broil meat to desired doneness. Slice London Broil thin across the grain of the meat.
Mix margarine, cheese, salt and curry powder. Pour over popcorn; toss. Yields 12 cups; 120 calories per cup.
Sift together dry ingredients. Cream butter and sugar. Add egg and milk to butter and sugar. Beat until smooth. Add dry ingredients. Add in blueberries. Spread in a greased and floured 8 or 9-inch round cake pan. Sprinkle with crumb topping. Bake at 375° for 40 to 45 minutes.
Combine green onions, soy sauce, water, sesame oil, Equal, garlic powder and red pepper flakes in screw-top jar; set aside.
Mix sugar, cocoa and milk; cook until a drop forms a soft ball in cold water or 232° on thermometer. Add butter, salt and vanilla. Beat until smooth and satiny. Pour into buttered 10-inch glass pie pan.
Pour enough cold water on beef in 4-quart pot with 3 tablespoons white vinegar. Cover and soak overnight. Next day, rinse beef and refill pot with clean, cold water. Bring to boil and rinse once more. Refill with cold water. Bring beef and water to a boil. Reduce heat; cover and simmer (with onions whole and peeled), until beef is tender, about 2 hours. Add cabbage, carrots and potatoes 20 minutes before beef is done and simmer until done. Makes 6 to 8 servings.
Place salmon steaks in ungreased rectangular baking dish (11 x 7 x 1 1/2-inch). Beat remaining ingredients except bay leaf thoroughly; stir in bay leaf and drizzle over fish. Cover and refrigerate 1 hour, turning fish over after 30 minutes. Remove fish from marinade; reserve marinade. Grill fish, uncovered, about 4 inches from hot coals 10 to 15 minutes, turning over once and brushing with marinade frequently, until fish flakes easily with fork. Heat remaining marinade to boiling. Remove bay leaf. Serve with fish.
Melt butter in small saucepan over medium heat. Remove from heat. Add granulated sugar and milk, stirring until well blended. Over medium heat, bring to boiling, stirring. Remove from heat; let cool slightly. With portable mixer at medium speed or wooden spoon, gradually beat 1 3/4 cups confectioners sugar into warm mixture, beating well after each addition until frosting is thick enough to spread and barely holds its shape. If frosting seems too thin to spread, gradually beat in a little more confectioners sugar. Add vanilla.
Cut chicken breasts in half and pound with wooden mallet until very thin. Melt 2 tablespoons of butter or margarine in a large skillet. Saute chicken over moderately high heat, a few pieces at a time, until lightly browned on both sides, adding more butter as needed. Remove to heated dish.
Mix filling ingredients in a medium bowl. Line 9 inch pie plate with first crust. Add filling. Top with other crust. Crimp and cut. Make 4 slits in top. Bake at 425° for 25-30 minutes.
Mix together flour, oleo and nuts. Pat into 9 x 13-inch pan. Bake for 20 minutes. Cool.
Melt the stick of butter in a 9 x 13-inch baking dish. Mix all the ingredients together except for the cheese and pour into dish with melted butter in it. Spread evenly. Bake at 325° for 40 minutes. Remove from oven and top generously with the grated Cheddar cheese, then put back into the oven for about 5 more minutes.
Soften yeast in milk. Add sugar and 1 1/2 cups flour. When bubbly, add salt, eggs, shortening and 1 1/2 cups flour. Knead; let rise until double size. Roll to 1/4-inch thick. Spread with melted butter and cinnamon. Roll like jelly rolls. Cut into 1 1/2-inch slices. Place in greased pans. Let rise until double in size. Just before baking, pour caramel syrup over it (made by bringing to boil the brown sugar, 1 tablespoon butter and water). Bake at 350° for 35 minutes. Makes 18 rolls.
Brown meat and drain; add onion, chili powder and salt. In a 9 x 13-inch casserole dish, layer crushed tortilla chips, beef mixture, mashed beans and Cheddar cheese as listed. Bake at 350° until cheese melts, about 10 to 15 minutes. When serving, garnish with shredded lettuce, sliced tomatoes and sour cream.
Heat oven to 350°. Microwave chocolate and margarine in large bowl at High for 2 minutes. Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla until well blended. Stir flour and nuts. Spread into a greased 9 x 12-inch baking dish. Bake at 350° for 30 to 35 minutes or until toothpick inserted in center comes out with fudge crumbs. Cool in pan. Cut into squares.
Soften cream cheese and beat in sugar; spread half in each crust shell. Sprinkle half nuts on each pie. Spread half pie filling in each and top with Cool Whip.
Pour in deep pie crust. Cook at 350° until done, approximately 45 minutes.
Combine all ingredients in a small bowl. About 30 minutes before ham is done, remove from oven. Score surface. Spoon glaze over entire ham. Return to oven, basting occasionally during last 30 minutes.
Put butter, sugar and milk on stove; boil 1 minute. Take off heat; add chocolate chips. Stir until thick. Spread on any cake, warm or cool.
Place chicken pieces in a 9 x 12-inch baking dish. Mix the chicken broth with soup; heat in saucepan. Pour over chicken pieces. Mix melted margarine, flour and buttermilk; pour this over chicken and soup. Bake at 350° for 30 minutes. Brown at 450° for at least 5 to 10 minutes. Makes 8 servings.
Heat ingredients in a medium size pan until doughy consistency. Cool and store in a small plastic bag or jar. Children will be amazed to discover that combining these things over heat will turn into play dough!
Use large crock-pot; spray or grease. Cube bread. Add celery, onions and pepper. Dissolve bouillon cubes in 2 cups water and add along with melted oleo. Toss lightly. Put in crock-pot on low for 4 hours. Serves 8 to 10 people. Nice for holidays when oven is full.
Beat eggs at high speed of electric mixer until very thick, about 10 minutes. Lower mixer speed to medium and gradually beat in sugar. Stir in half and half, evaporated milk, vanilla and salt; mix well. Add strawberries and food coloring to desired color.
Drain and combine fruit. Set aside. In a small bowl, combine the dry pudding mix with milk and orange juice concentrate. Mix with rotary beater. Beat in sour cream. Fold into fruit mixture. Cover and chill.
Saute onion. Add soup mix, chilies, chopped chicken and water chestnuts. Cut tortillas into fourths. Alternate mix, cheese and tortillas, ending with cheese on top. Bake at 350° until it bubbles.
Mix all ingredients except meat in a saucepan and bring to a boil. Simmer a few minutes; brown meat on both sides. Place single layer in a shallow baking pan. Pour half of sauce over ribs; cover with foil and place in a 350° oven for 1 1/2 hours. Remove foil, baste and continue baking another 15 to 20 minutes. The sauce recipe is enough for 2 pans of ribs.
In a heavy pan bring water to a boil. Add butter and stir until butter melts. Add flour and salt. Reduce heat and stir continuously. Cool and add eggs, one at a time. Beat well after each egg is added, until batter is smooth and shiny. Turn half batter into mixing bowl.
Stir cranberry sauce into jello mix and cool. Add remaining ingredients. Pour into mold and chill until served. Perfect for Thanksgiving and Christmas dinners.
Dissolve margarine, sugar, egg, vanilla and dates. Cook about 8 minutes, stirring constantly. Add to this mixture 1 cup nuts and 2 cups Rice Krispies. Shape into balls and roll in fine coconut.
In a saucepan, cook onion in hot oil until tender. Add all remaining ingredients. Simmer, uncovered, for 15 minutes. Remove bay leaf. Baste meat with sauce prior to cooking.
Pour boiling water over first two ingredients and let cool. Cream sugar and butter, then add egg, flour and nuts or fruit. Bake slowly at 350° for one hour. Makes two 9 x 5 x 3-inch loaves.
Make sure eggs and butter are at room temperature. Cream sugar and butter together. Add eggs and milk to sugar mixture. Blend well. Sift flour, baking powder and salt together and add to mixture. Blend well. Add vanilla and coconut. Blend well. Pour into greased and floured tube pan. Bake at 350° for 1 hour and 20 minutes.
Remove	crust from bread. Roll flat with rolling pin. Spread each slice with cream cheese (that is softened). Roll into log shape. Place in refrigerator until chilled. Cut each log into 3 or 4 pieces; dip each piece in melted butter and sugar and cinnamon that has been mixed together. Bake at 375° for 10 to 15 minutes.
Cook beef, onion and green pepper in butter until meat is browned and vegetables are tender. Stir to separate meat particles. Add soups, water and garlic. Heat. Blend with 1/2 cup cheese and cooked spaghetti in a 3-quart casserole. Top with remaining cheese. Bake at 350° for 30 minutes, or until bubbling and hot.
Heat milk in saucepan on low heat. Mix together dry ingredients. Add beaten eggs. Add small amount of milk, if necessary, to blend well. Add slowly to hot milk, stirring constantly. Continue to cook and stir until thickened. Remove from heat. Add vanilla and cool. Pour into baked pie shell. Prepare meringue; spread over chocolate and brown.
Bake cake mix as directed on box in 9 x 13-inch greased pan at 350° for only 20 minutes. Top with crumb mixture and continue baking 10 to 15 minutes longer or until toothpick comes out clean. Cool and top with confectioners sugar.
In a large soup pot, heat oil over medium-high heat and saute the onions and garlic until golden. Add the crushed tomatoes, carrots, cabbage and beef stock. Simmer 10 minutes; then add the sausage, cayenne pepper, salt and black pepper. Cover and simmer for 1 to 2 hours, stirring in the kidney beans about 15 minutes before completion.
Fry hamburger with green pepper. Blend in soup and milk. Combine with cooked noodles in casserole dish and bake 45 to 50 minutes at 350°. Do not alter any of these ingredients. It takes this special combination for the special flavor.
Bring margarine, water and cocoa to boil. Remove from heat. Add sugar, flour, salt, eggs, sour cream and baking soda while hot. Pour into greased cookie sheet (15 1/2 x 10 1/2 x 1-inch). Bake at 350° for 20 to 22 minutes.
Cut broccoli into florets and the stalks into small pieces. Steam until bright green, but still crunchy. Drain and cool. Add the next 5 ingredients (vegetables) to broccoli. Mix the mayonnaise, vinegar, sugar and Good Seasons dressing mix together and pour over broccoli mix. Marinate for at least 3 hours. (I prefer overnight.) You may add cauliflower, if desired.
Pare the apples and cut into thin slices. Mix the 5 tablespoons of sugar and cinnamon. Sprinkle over apples and toss. Set aside.
Heat oven to 375°. In large skillet, cook onions and peppers in butter or oil until tender. Stir in parsley flakes, oregano, pepper, salt and garlic. In large bowl, combine eggs, grated Parmesan cheese, corn and the cooked vegetable mixture (onions and peppers).
Cream together cream cheese, Marshmallow Creme, orange rind and spices. Wash, core and slice apples into wedges. Dip wedges in pineapple juice to prevent discoloration. Serve apple wedges with dip.
Mix all the ingredients using the spices in desired amount. Keep in refrigerator and use on fish or potatoes.
Measure 1/2 cup water into mixing bowl. Add yeast, stirring to dissolve. Stir in remaining ingredients. Beat until smooth (100 strokes). Cover. Let rise until very light (1 hour). Beat down; pour into greased 10-inch tube pan. Let rise to within 1-inch of top of pan (45 minutes). Bake until golden brown and crusty. Bake at 350° for 45 to 50 minutes. Makes 16 servings.
Brown meat well with all seasonings. Cook noodles until tender and drain. Arrange layers of noodles, meat, cheese and sauce; repeat with cheese layer on top. Sprinkle oregano over top. Bake at 350° for 45 minutes.
Dissolve jello in boiling water. Add pie filling and pineapple. Pour into 9 x 13-inch container. Place in refrigerator to congeal. With mixer blend cream cheese, sour cream, sugar and vanilla. Stir in pecans. Pour on top of congealed layer. Allow to chill before serving.
Stir dry pudding mix into pineapple; mix well. Blend/fold in Cool Whip and other ingredients. Chill and serve.
Mix the boiling water and the oats; let stand. Mix the remaining ingredients together, then add the oat mixture. Bake in a 9 x 13-inch pan at 350° for 30 to 35 minutes.
Cream butter and sugar. Add egg yolks and milk. Mix in flour and baking powder. Beat egg whites and fold into batter. Pour in cake pan. Place slices of apple in batter. Top with cinnamon sugar mixture. Dot with butter. Bake at 350° for 30 to 50 minutes.
Parboil chicken legs in 2 cups water with onion, carrot and marjoram for 1/2 hour. Do not overcook. Remove drumsticks from pot. Add 1 cup water, salt, pepper and 1 teaspoon aromatic bitters. Mix flour with small amount of water from pot and add to pot until gravy is thickened; set aside. Score drumsticks and rub with prepared mustard mixed with 1 teaspoon Angostura Bitters. At serving time, heat gravy and broil drumsticks under the broiler until crisp and brown. Remove to heated platter and brush with butter. Yields 6 to 8 servings.
Place first 3 ingredients into blender and blend briefly. Add remaining ingredients and chill. You may top with onion and chopped eggs or olives if desired, when serving.
Cook pasta; add veggies. Mix in seasoning and dressing. Chill. Add tomato just before serving.