HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place layers of the vegetables in the order given in crock-pot. Season each layer with salt and pepper. Put the lightly browned ground beef on top of the celery. Mix the tomato soup with the water; pour into crock-pot. Cover and set to high for 4 to 5 hours, stirring occasionally. (May cook on low for 6 to 8 hours, but vegetables may be a little hard.)
Boil potatoes until tender. Drain. Cool, peel and cut into bite-size pieces. Cook 2 cups cheese and butter until melted. Remove from heat and stir in sour cream, onions, salt and pepper. Pour in potatoes and fold. Pour into baking pan. Top with 1/2 cup cheese. Bake 30 minutes at 350°. Serves 6.
Peel and slice sweet potatoes. Add all other ingredients. Cook on high heat until potatoes are done.
Beat eggs. Add sugar, syrup and pecans. Melt butter. Add to rest of mixture. Add vanilla. Bake at 350° for 30 minutes.
Grease a small casserole dish with fairly high sides. In bottom, layer thawed and drained frozen spinach. Mix 3/4 cup sour cream with the cooked rice and layer over spinach. Flake tuna over rice. Spread remaining sour cream over tuna and sprinkle with grated cheese. Warm completely covered in a 350° oven for about 1 hour.
Reserve 3 franks; slice remaining franks and set aside. In saucepan, stir milk into flour until smooth. Add cheese; cook and stir until thickened and smooth. Add onion and 1/2 teaspoon salt; fold cheese mixture into potatoes and sliced franks. Turn into a 2-quart casserole. Bake, covered, at 350° for 40 minutes. Half the reserved franks; arrange in pinwheel atop casserole. Bake, uncovered, 10 minutes. Top with parsley, if desired. Makes 8 servings.
Combine yeast and water. Scald milk (using a double boiler). Add sugar, salt and shortening. Cool. Add 1 cup flour and mix well. Add yeast mixture and egg. Add enough flour to make soft dough. Turn out on floured board and knead until smooth. Place in greased bowl and grease top of dough. Cover and place in warm place. Let rise 1 1/2 hours; punch down. Shape in balls and place in 2 greased square pans. Let rise 30 minutes. Bake 15 to 20 minutes until golden brown. Butter tops and serve. Makes 40 rolls.
Cook noodles until tender. Drain and set aside. Brown ground beef in a little oil. Mix tomato sauce, water, salt, pepper, chili powder and garlic salt together and pour over meat. Let simmer 10 minutes. Blend cream cheese and sour cream; set aside. In a casserole dish, first spread noodles on bottom, next the meat mixture. Cover with sour cream mixture. Last, sprinkle with grated cheese. Place in 350° oven for 20 minutes or until mixture is bubbly and cheese is melted.
Combine eggs, sugar and oil and beat. Add remaining ingredients and mix well. Put in 13 x 9 x 2-inch pan. Bake 45 minutes at 350°. Pour glaze over hot cake.
In a small saucepan, combine water, sugar and gelatin. Cook over low heat until gelatin and sugar are dissolved, stirring occasionally. Remove from heat. Stir in strawberries and chill for 1/2 hour.
Use casserole dish for baking. Cook noodles. Layer 1 can of tuna in bottom. Layer 1/2 can green peas, 1/2 can of soup and grated cheese over tuna. Add crumbled Ritz crackers to top. Do layers again. Preheat oven to 350° and cook about 25 minutes.
Saute shrimp in fat in a large skillet for 5 minutes or until pink. Remove from pan; add flour and brown lightly. Add chopped seasonings and saute. Add tomato sauce, water, thyme, bay leaf, sugar, garlic, salt and pepper. Stir well and simmer in covered pan for 20 minutes, stirring constantly. Add shrimp and cook until tender. Add parsley just before serving. Serve over hot rice.
Melt morsels and peanut butter together, stirring constantly until melted. Pour over noodles and marshmallows. Drop by spoonfuls on wax paper. Let sit for 15 to 20 minutes.
Dissolve gelatin and sugar in boiling water. Add cold water. Pour into plastic or paper cups, or pop molds. Freeze until almost firm, about 2 hours. Insert wooden sticks, or plastic spoons. Freeze until firm. Remove cups and sprinkle with multicolored sprinkles (optional). Makes about 8 or 9 pops.
Cream sugar and butter well; add jam and beat well. Add eggs and beat well. Add flour, soda, salt and spices; sift together alternately with milk. Put a little flour on nuts and raisins; fold in cake batter. Bake at 350° in 3 or 4 pans.
In a large, heavy kettle (over campfire), brown meat and onion; drain. Add seasoning mix, tomatoes and corn. Bring to a boil. Mix the corn muffin mix as package directs. Drop by spoonfuls on boiling mixture. Cover and cook for 15 to 20 minutes.
Have all ingredients at room temperature. Cream Crisco, butter and sugar. Add eggs, two at a time. Add dry ingredients alternately with buttermilk and flavorings; beat well 2 minutes. Pour into greased tube pan. Bake at 350° for 1 hour and 10 minutes.
Saute pork, chicken, onion and mushrooms until lightly browned. Stir in broth, salt, pepper and rice. Cook, covered, over low heat for 15 minutes. Add water chestnuts, bean sprouts, celery, pimento and 2 tablespoons almonds. Combine cornstarch, water, soy sauce and gravy. Stir into pork and chicken. Simmer two minutes or until thickened. Garnish with remaining sliced almonds. Makes 4 servings.
Combine all ingredients. Stir until sugar is dissolved. Pour in ice cream freezer and freeze. Makes 1 1/2 quarts.
Beat cream cheese and sugar until smooth. Add milk; beat until smooth. Fold in coconut, Cool Whip and extract. Pour in crust and freeze at least 1 hour. Stand at room temperature to soften.
Toss beans, oil, vinegar, onion flakes, salt, garlic powder and pepper. Place in an ungreased 1-quart casserole. Mix bread crumbs, cheese and margarine. Spoon over beans; sprinkle with paprika. Bake uncovered at 350° for 15 to 20 minutes.
Mix cream cheese, bell pepper, pineapple, seasoned salt and 1 cup of nuts together. Roll into remaining nuts and shape. Sometimes I use more than a cup of nuts to roll it in. You can use your own judgement. Refrigerate. It's better if you make it a couple of days ahead of time.
Combine all ingredients except almonds. Mix until well blended. Spoon mixture into 8-inch pie plate or small ovenware dish. Sprinkle almonds over top. Bake 15 minutes at 375°. Serve hot. Serve with cold crisp pieces of raw vegetables.
Remove fat and outside membrane from meat. Score both sides. Cut into 3 x 4-inch pieces diagonally across the grain. Combine all ingredients and marinate steak in mixture 1 to 3 hours or more. Put on skewers and grill or broil 4 minutes on one side and 3 on the other. Serves 4.
Mix sugar, milk and chocolate with the egg yolks together in a heavy pan. Cook until thick. Add vanilla and butter, beating until thick and cool. Will frost 2 layers.
Put in skillet and bring to a boil. Put over chopped meat. Bake and serve.
Put the apples in a buttered 10-inch pie tin. Cut together the butter, flour and brown sugar. Put on top of apples. Sprinkle cinnamon on top. Bake at 350° for 30 minutes.
Boil, until sugar dissolves, first four ingredients. Make dough of remaining ingredients. Roll out in six portions. Put apples on and sprinkle with a little additional sugar and cinnamon. Pour cinnamon syrup over all. Bake at 375° for 35 minutes.
Combine pudding mix, evaporated milk, white sugar, brown sugar, and butter in sauce pan. Stir and cook over low heat until sugar melts. Add pecans and boil slowly until mixture forms a soft ball in cold water or reaches 234-238° on a candy thermometer. Remove from heat and beat for a few minutes. Pour onto waxed paper by spoonfuls to cool.
Prepare cake mix and bake half of the batter for 15 minutes. Melt together and pour over baked cake the caramels, evaporated milk and oleo. Over that, sprinkle chocolate chips and chopped pecans. Spread remainder of the cake batter on top and bake 20 minutes at 350° until done.
Boil smoked sausage in water for 10 minutes to get fat out. Drain water. In covered casserole (ovenproof) mix rice, oleo, bouillon, parsley, shallot, celery and water. Add sausage and mix. Bake, covered, for 45 minutes in a 350° oven. Stir. Take cover off and bake 5 minutes more or until liquid is absorbed.
Boil tea bags and mint in water. Let it steep 15 minutes. Add sugar, water and juice. Serve over ice. Garnish with lemon.
Fry bacon until very crisp. Remove fat from pork and beans. Combine beans, brown sugar and molasses in 9-inch baking dish. Crumble bacon on top. Ready for oven. Bake at 325° for 45 minutes. Serves 6.
Cook and bone chicken. Mix cooled chicken with grated cheese. Add sour cream to soup. Mix and add chicken broth to thin with chilies. Cover bottom of dish with a thin layer of soup mix. Place chicken and cheese on one side of tortilla; roll and place in dish. Spread remaining sauce over tortillas; sprinkle with cheese. Bake at 350° for 30 minutes in 9 x 13-inch dish. Makes 6 to 8 servings.
Pat out biscuit dough on floured surface into 1/2-inch thick rectangle. Mix beef with eggs and seasonings; spread over dough. Roll as for jelly roll; cut into 1/2-inch slices. Place slices, cut side down, in greased 9-inch square pan. Bake in preheated 350° oven for 30 minutes or until lightly browned. Spoon soup over each serving.
Beat eggs with fork. Stir in oil and vanilla. Blend in sugar until mixture thickens. Blend flour, baking powder and salt. Stir in. Drop by teaspoonful two inches apart on ungreased baking sheet. Flatten with greased bottom glass dipped in sugar. Bake 8 to 10 minutes at 400°.
Brown meat with onion.	Drain.	Reserve small amount of meat. Pour in shell. Sprinkle with cheese. Beat eggs and add cream and seasonings. Pour over meat and cheese. Bake 15 minutes at 425°. Reduce heat to 300° and bake 30 minutes more. Top with reserved meat and cook 5 minutes more. Let stand 10 minutes before serving.
Saute 1 chopped onion in 1 stick oleo. Add 1 package frozen chopped broccoli. Cook until tender. Add 1 can cream of chicken soup and 1 small jar Cheez Whiz. Stir together and add 2 cups cooked rice. Serve at once.
Mix the avocado and egg yolk thoroughly. Add the rest of the ingredients and season to taste. Serve as a sauce with meat and poultry. Makes 1 1/2 cups.
Grate boiled eggs into a bowl; add cheese, onion, and mayonnaise. Stir; add peas, salt, and pepper to taste.
Combine flour, salt, pepper and paprika. Roll each piece of chicken in flour mixture until well coated.
Mix sweet potatoes, sugar, butter, eggs and raisins. Pour into buttered casserole. Combine brown sugar, nuts, flour, melted butter and spices. Mix well and spread over casserole. Bake 20 minutes at 350°.
Cream sugar and butter. Add egg yolks, nuts, raisins and spices. Beat egg whites. Add last. Bake slow until brown, approximately 350° for 35 to 40 minutes. Makes 2 pies.
Mix all the ingredients and spread on baked cake. Place 3-inches under broiler and broil until bubbly and brown (approximately 3 to 5 minutes). It's especially good served warm.
In skillet, over medium-high heat, melt margarine. Remove 1 tablespoon and toss with bread crumbs; set aside. Add onions to margarine remaining in skillet; saute until tender. In large bowl, toss onions with apples and next 5 ingredients until mixed. Pour into shallow baking dish; cover with foil. Bake in 350° oven 55 minutes. Remove foil; sprinkle with crumb mixture. Bake 15 minutes more or until apples are tender. Makes 8 servings.
Heat 2 cups water to boiling; add jello and sugar until dissolved. Add 2 cups cold water and fruit juices. Chill until ready to serve. Spoon sherbet into punch bowl. Pour over ginger ale.
Dice a squash but do not peel. Saute in butter with seasonings. Keep pan covered and do not allow to brown. When soft, puree, then add the broth and simmer for 15 to 30 minutes.
Mix cheese, tomatoes, cucumbers and peppers. Mix vinegar, oil, sugar, salt, garlic and onions together. Combine with vegetables. Mix well. Chill and serve.
Cream butter, sugar and eggs and mix. Add pineapple, cream and bread crumbs. Mix all together. Bake at 350° for 1 hour.
Combine ingredients and pour into greased pan. Bake in 350° oven about 40 minutes.
Combine all ingredients, except limes. Marinate at room temperature for 1 hour. Heat a dry skillet over medium-high heat. When skillet is hot, lay shrimp in pan. Cook shrimp 2 to 4 minutes per side, depending on size. Brush shrimp with remaining marinade before turning. Serve with lime.
In double boiler, add brown sugar and bread cubes. Beat eggs, milk and vanilla. Pour over bread. Do not stir. Cook for 1 hour.
Add sugar and oil to buttermilk. Dissolve yeast in warm water. Combine with buttermilk mixture. Add flour. Knead well. Roll out on floured board. Cut with biscuit cutter. Put a pat of butter on each and fold over like an envelope. Place in greased pan and let rise 1 hour. Bake at 375° for 20 to 25 minutes.
Combine first 4 ingredients in heavy saucepan. Mix well to remove lumps. Gradually add milk, stirring until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Boil 1 minute, stirring constantly. Remove from heat. Beat egg yolks until thick and lemon colored. Stir 1/4 of hot mixture into yolks. Add to remaining hot mixture, stirring constantly. Cook for 2 minutes. Remove from heat and add margarine and vanilla. Pour into pastry shell.
Mix all ingredients except 1/2 cup cheese. Spoon into 1 1/2-quart casserole. Sprinkle with reserved 1/2 cup of cheese. Bake at 350° for 30 minutes or until thoroughly heated. Makes 6 servings.
Cut one large head of cabbage into fourths; cut out heart. Lightly butter both cut sides of each quarter and sprinkle with seasoned salt and pepper. Place 1/2 slice of uncooked bacon on top of each quarter. Wrap tightly in aluminum foil sprayed with Pam and place on medium grill for 45 minutes.
Brown sausage; drain. Add celery, onions and green peppers to saute. Reserve. Boil 4 cups water with chicken soup mix. (Half cup more if you like it sticky.) Add Success rice (tear open envelopes and pour directly into water). Boil until most of the soup has absorbed into rice. Add sausage mixture and stir well, heating through. May half recipe easily.
Brown meat in oil. Add onion, garlic, salt and pepper. Dissolve bouillon in hot water and add to meat. Cover and simmer until meat is tender, about 30 minutes. Add tomatoes and green pepper. Cook about 10 minutes. Combine other ingredients into meat mixture. Cook 10 minutes longer. Remove garlic. Serve over rice.
In large mixer bowl, beat until smooth the cream cheese, 1/2 cup sugar, eggs and 1 teaspoon vanilla. Pour into graham crust. Bake in oven at 350° for 20 minutes.
Brown and drain sausage. Add Velveeta until melted. Add garlic powder, oregano and Worcestershire sauce. Stir until mixed good. Take a loaf of party rye bread (if you can't find party rye you can use regular rye bread and cut each slice of bread into 4 pieces). Spread mixture on bread slices and put on cookie sheet. Put wax paper between each layer and freeze. When frozen put in plastic bag and remove when ready to bake.	Put on cookie sheet and bake for 10 minutes. If you want them crisp, bake for 15 minutes.
Sift together the flour, salt and baking powder 3 times; set aside. Cream the butter thoroughly. Add sugar gradually and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add nuts and blend. Add flour mixture alternately with milk a small amount at a time. Beat after each addition until smooth. Add vanilla. Bake in greased loaf pan at 350° for 1 1/4 hours.
Beat eggs. Add sugar and syrup; mix well. Melt margarine and pour into mixture. Add vanilla and nuts; pour into unbaked pie crust. Bake at 250° until firm and brown.
Cook 3 strips bacon in large pan. When bacon is cooked, drain off fat. Add 2 cups peeled and diced potatoes and diced onion. Cover with water and boil. When potatoes and onion are cooked, add 4 cans of minced clams. Continue cooking. Add pinch of basil or thyme, 1/2 stick butter and milk. Turn heat down when milk is added so you don't scorch the chowder.
In a saucepan, fry bacon until crisp; crumble. Add sliced potatoes, salt and pepper. Add enough water to cover potatoes. Cook for 20 to 25 minutes. When finished, add butter. Serves 4 to 6.
Soften butter and cheese. Add sugar, salt, vanilla and flour. Cream all together. Make small balls; press thumb down in center. Grease pan. Bake at 350° for 15 to 20 minutes. Cool and then place icing in center.
Brown the ham in butter; add pineapple with syrup. Cut peppers into strips and add to ham. Cook 5 minutes.
Four hours before serving, mix first 5 ingredients. Add remaining ingredients. Toss gently to coat vegetables well. Cover and refrigerate, tossing occasionally. Makes 8 servings.
Blend. Put in greased bread pans (2). Bake at 350° for about 40 minutes.
Combine in conventional manner. Roll into balls. Flatten with glass that has been dipped in sugar. Bake 10 minutes at 350°.
Combine cake mix, pudding mix, water, oil and eggs; beat 4 minutes at medium speed. Stir in coconut and pecans. Pour batter into 3 greased and floured 9-inch pans. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool completely and spread Coconut Cream Cheese Frosting. Sprinkle top with 1/2 cup toasted coconut reserved from frosting recipe.
In a medium saucepan, stir together milk, salt and pepper. Mix flour and water in shaker; shake well. Add flour mixture to milk and add butter. On medium-high heat, heat until becomes thickened. Stir in turkey.
In a heavy saucepan, mix sugar, sour cream and salt. Bring to a boil and cook, stirring to soft ball (236° on candy thermometer). Remove from heat and add vanilla. Beat until mixture begins to thicken and loses its gloss. Add nuts and stir quickly to coat all sides. Turn out on greased cookie sheets and separate nuts. Makes about 1 1/8 pounds.
Stir together all ingredients, except Basic Baking Mix. Mix well and add Basic Baking Mix. Pour into 12 muffin cups (about 2/3 full). Bake 20 to 25 minutes at 350°. Top with icing and raspberries (optional).
Brown ground beef and onion until meat is well browned and onion is tender. (Drain fat.)
Boil sugar, water, salt, mustard seed and vinegar for 3 minutes and cool. Pour all ingredients over cabbage. Let stand 12 hours and serve. Keeps well in refrigerator for weeks.
Mix together all dry ingredients (except cocoa). Mix cocoa with water and cook on low heat until thick. Add shortening; mix well. Cook until shortening melts and then cool for 5 minutes. Add dry ingredients, a little at a time; mix well after each addition. Add coffee, eggs and vanilla. Mix. Bake at 350° for 25 to 30 minutes.
Cut meat into serving pieces. Pound flour into them with a sharp knife or tenderizer. Brown meat good. Cover with onion, tomatoes, tomato sauce and salt and pepper. Let simmer until tender.
Cook broccoli according to package directions; drain on paper towels and cut into small pieces. Melt margarine in large saucepan over medium heat. Stir in flour, salt and pepper, mixing well. Add milk, stirring constantly, until mixture thickens. Add broth; reduce to low heat and stir in cheese. When cheese has melted, add broccoli and mix thoroughly. You may also add cooked diced potatoes, carrots and green peas (about 1 cup each) for variety.
Gradually add sugar to oleo in large mixing bowl, creaming at medium speed until light and fluffy. At medium speed, add eggs, one at a time, beating after each. At low speed, add flour and lemon juice. Pour batter into well-greased 15 x 10 x 1-inch pan . Mark off 24 squares. Place 1 heaping tablespoonful pie filling in center of each square. Bake at 350° for 45 to 50 minutes.
Mix all together in plastic bag. Shake in bag. Store in tight container. Mix well. Looks oily at first; after it sets awhile, it will be dry and crisp.
Combine flour with salt and pepper; pound into meat. Brown on both sides in shortening in 10 or 12-inch skillet. Add remaining ingredients. Simmer, covered, on top of range or bake at 350° for 1 1/2 or 2 hours. Serve with vegetable gravy. Makes 6 servings.
Line a shallow serving bowl with split lady fingers. Soften gelatin in orange juice. Prepare pudding mix as directed on package. Cool. Fold in egg whites, then whipped cream. Pour into bowl. Chill overnight. Before serving, spread with whipped cream and garnish with orange sections (mandarin).
Split hot dog lengthwise. Insert cheese. Separate biscuits. Flatten with palm. Roll biscuits around hot dogs. Place, seam side down, on a cookie sheet, about 1 inch apart. Bake for 10 minutes at 375°. Serve with mustard. Makes enough for 20 kids.
Cook rice, milk and salt in double boiler 3/4 hour. Add butter before removing from stove. Combine eggs, sugar and vanilla. Sprinkle nutmeg over top. Grease baking dish and set in pan of water. Bake 40 to 45 minutes.
Spray 9 x 13-inch baking pan with nonstick cooking spray. Spread bread evenly over bottom. In medium skillet, brown sausage over medium heat. Remove from heat and drain off fat. In large mixing bowl, beat eggs with electric mixer on low speed. Stir in milk, then remaining ingredients. Cover and refrigerate overnight. Remove from refrigerator 1 hour before baking. Preheat oven to 325° and bake for 30 to 40 minutes or until middle is set. Makes 12 servings.
Melt chocolate and margarine or butter. Beat eggs and sugar; combine with first mixture. Mix flour, salt and baking powder (sifted together 3 times) and add a little at a time. Add vanilla and nuts. Sprinkle 1/4 cup additional nuts over top. Bake for 30 minutes at 350° in a 9 x 13-inch heavy aluminum pan. Cut with table knife while still hot. Place in metal fruit cake box, separate layers with wax paper and cover with lid immediately.
Melt bars and margarine. Add pecans and cool. Cream Crisco and sugar. Add eggs. Sift flour, salt and soda. Add buttermilk. Add vanilla. Mix with Milky Way bar mixture and bake in Bundt pan at 300° for about 1 1/2 hours. Can use 4 round pans for 8-inch cake.
Preheat oven to 350°. Spray 13 x 9 baking dish with nonstick cooking spray. Place beef in large skillet. Sprinkle with salt and pepper. Brown beef over medium-high heat until no longer pink, stirring to separate. Drain fat from skillet. Set beef aside. Heat oil in same skillet over medium-high heat until hot. Add mushrooms, onion and garlic. Cook and stir 2 minutes or until onion is tender. Add wine. Reduce heat to medium-low and simmer 3 minutes. Remove from heat. Stir in soup, sour cream and mustard until combined. Return beef to skillet. Place noodles in prepared dish. Pour beef mixture over noodles. Stir until noodles are well coated. Bake, uncovered, 30 minutes or until heated through. Sprinkle with parsley. Makes 6 servings.
Cream butter in a large mixing bowl. Gradually add sugar and beat until light and fluffy. Beat in egg and vanilla. Mix dry ingredients. Gradually add to creamed mixture. Add walnuts and mix. Chill.
Brown ground beef, chicken or turkey with onion, salt and pepper in skillet; drain. Add tomato soup and green beans. Stir together and place in casserole dish.
Brown hamburger, drain and run under cold water. Chop together lettuce, pepper, onion and tomatoes. Add vegetables to hamburger. Smash Doritos and mix with vegetable mixture. Pour Catalina dressing into mixture and mix.
Rinse peas under warm water to separate. Heat peas, chicken, soup, sour cream, milk, salt and pepper just to boiling in saucepan. Keep warm while preparing biscuits.
Bring to a good boil. I then add a little thickening of clear jell. Bottle and seal. Makes approximately 14 bottles.
In a large pitcher, combine the first five ingredients until dissolved. Just before serving, stir in soda. Yield: 2 quarts.
Cream crisco and butter together; add sugar. Mix well. Add eggs one at a time, baking powder, salt, flour, milk. Mix well. No flavoring is needed, but you can use some if you would like. Bake at 275° for one hour and ten minutes.