HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine soup, milk, pepper and salt. Heat thoroughly, but do not bring to a boil. Set aside. Place a layer of sliced potatoes in a 1 1/2-quart ungreased casserole. Add a layer of ham, then a layer of onion slices. Repeat until all have been used. Pour soup mixture over all. Cover and bake at 375° for 1 hour. Uncover, sprinkle shredded cheese on top, and add a dash of paprika. Bake an additional 15 minutes or until potatoes are tender.
Combine all ingredients in a large bowl and mix well. Bake 25 to 30 minutes in 350° oven.
Cut wieners in small round pieces. Add all the beans together. Stir. Add sugar and onions. Stir. Add wieners. Place in microwave. Cook 5 minutes on High. Stop, stir. Cook on Low for 10 minutes. Stop. Stir. Low again for 10 more minutes. Can be served hot or cold.
Mix cracker crumbs and powdered sugar in a large mixing bowl; mix well. Melt butter with peanut butter and add to the first mixture. Mix well. Press very firmly into a well buttered 13 x 9-inch cake pan.
Put in crock-pot and cook all day on low or simmer in dutch oven until done. I thicken it with cornstarch and water mixture to the consistency I like.
Place all ingredients in cake pan in order given. Bake at 300° for about 2 to 2 1/2 hours.
Cook rice; follow directions on box. Saute onion until soft; stir flour into onion. Add soup and chicken broth. Can add 1/2 can water to thin, if necessary.
Cook bacon. Put small chopped onion in drippings and simmer until onion is shiny. Shred cabbage, add tomatoes and cut up all other ingredients. Simmer 1 to 1 1/2 hours until everything cooks down. Great at Thanksgiving.
Peel and cut eggplant into 1/4-inch slices. Brown in oil and drain. Layer eggplant, 1/2 of the oregano, 1/2 of the salt, 1/2 of the Mozzarella, 1/2 of the tomato puree, 1/4 cup water and 1/4 cup Parmesan cheese. Repeat layers. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
Bake cornbread and cool. Crumble in a large bowl. Add all other ingredients and chill. Note: Do not cover airtight.
Mix all ingredients and shape into balls, about the size of small orange. (I use glass cake pan.) Wrap each ball with 1/2 strip bacon.
Melt butter; remove from heat. Add brown sugar and dry mustard and stir until mixed. Put fruit and juices in casserole dish and mix in mixture. Add grapes, if desired. Bake at 350° for 30 minutes.
Mix first 4 ingredients into a long greased pan. Blend oleo and flour; add milk. Pour over chicken mixture. Bake 1 hour at 400°.
Melt margarine in large skillet, add eggs, cook over medium heat until almost set. Stir in onions, peppers and rice. Cook 5 minutes, stirring frequently; add soy sauce. Cook 2 minutes. Stir in peanuts. Serves 6.
Combine all ingredients (mixture will be soft) and shape into walnut size balls. Place meatballs in a single layer in a 13 x 9-inch baking pan. Top with following sauce.
Freeze together in container. When ready to use, thaw. Mix with 1 bottle ginger ale. Serves about 20.
Mix all ingredients well and pour into greased 13 x 9-inch pan. Bake, uncovered, at 350° for 1 hour. Yield: 6 to 8.
Mix first four ingredients. Boil for one minute. Remove from heat. Add remaining ingredients. Drop by spoon on waxed paper.
Preheat oven to 350°. In a large skillet, cook bacon for 1 minute. Add beef and onion and cook, stirring with fork to break up meat, until the beef is browned. Drain off grease. Add ketchup, sugar, brown sugar, dry mustard, salt and vinegar, stirring and blending. Spoon the mixture into a 3-quart casserole dish and add remaining ingredients, stirring lightly to blend. Bake 1 hour and serve hot.
Mix all ingredients together and put in refrigerator to marinate so flavors wil blend. Very good.
Drain sauerkraut in colander for 15 minutes, cut into pieces with kitchen scissors. Place in large mixing bowl. Add remaining ingredients, mix well. Store covered in refrigerator for at least 2 hours. Keeps indefinitely. Serves 10.
Work butter in with flour and add honey and milk. Roll dough very thin on wax paper and place paper with dough on cookie sheet. Mark with knife in tiny squares. Paper will not burn when in oven nor bread brown as it is baked in slow heat about 200°.
Make the crust from the first 2 ingredients, mixing the butter in cracker crumbs. Beat the next 3 ingredients on high speed until fluffy. Spread on crust. Split the bananas lengthwise. Put them in next, then put pineapple on. Add Cool Whip on top of pineapple. Put cherry pie filling on top and refrigerate.
Add all ingredients in gallon container and let stand for 12 to 24 hours. Do not refrigerate. Put meat on skewer and barbecue.
Combine corn, biscuit mix, egg, butter and milk. Mix well. Turn one half the butter into a well greased 8 x 8-inch glass baking dish. Cover with chiles, then cheese slices. Spread remaining dough over cheese. Bake at 400° for 35 minutes or until browned. Serve hot. Makes 6 to 9 servings.
Crush garlic. Mix with olive oil in small bowl. Add salt and pepper; set aside.
In a large mixing bowl, combine potatoes, eggs, onion and celery. Mix together flour, baking powder and salt. Stir into potato mixture and add milk; blend well.
Combine eggs and 1/4 cup of the milk. Mix cracker crumbs, salt and dash of pepper. Dip legs into egg mixture, then roll in crumbs. In heavy skillet, brown chicken in hot shortening. Turn with tongs. Add remaining 1 cup milk. Cover tightly and simmer 35 minutes. Uncover and cook about 10 minutes or until tender.
Measure flour into bowl, add baking powder, soda and salt. Stir to blend. Cut in shortening with pastry blender or fork until mixture resembles coarse meal. Add buttermilk, stir until ingredients are well moistened with fork. Drop by tablespoonfuls onto greased baking sheet. Bake at 450° for 12 to 15 minutes. Makes 1 dozen.
Beat egg whites until stiff. Add remaining ingredients. Pour into a large, greased and floured pie pan. Bake at 350° for 35 minutes. Top with Cool Whip and nuts.
Wash, pare and slice potatoes. Cook with onion in the water just to cover potatoes in a covered saucepan for 15 minutes. Drain, keeping 1 1/2 cups of the water. Mash the vegetables with a potato masher. Add butter, cooking water, evaporated milk and salt. Heat. Add more water if a thinner soup is desired. Add 1 teaspoon minced parsley to each serving.
Cook shells according to package directions and cool. Boil sugar and vinegar; let cool. When mixture is cool, add salad oil and tomato soup; mix well. Pour over shells. Add onion, pepper, celery, pimentos and carrot. Chill.
Into a heavy pot that has a cover available, put the butter. Put pot and butter on heat until butter melted. Add the onions, marjoram, salt, pepper and paprika; heat and stir until onions are translucent. Add the flour and stir and cook for at least 1 minute. Remove from heat and stir until mix is cooled down a bit. Add the stock a bit at a time while stirring over heat. Add tomato paste and vinegar; stir over heat. Heat and stir until simmering. Cover and low simmer 1 to 1 1/2 hours, or preheat oven to 325° and bake for same time but stir from time to time. Serve over hot, buttered noodles with peas, etc.
Mix egg white and 1 cup confectioners sugar well. Add another cup of confectioners sugar, flour, butter, Crisco, vanilla and milk. Beat well until stiff.
Cream shortening and sugar. Add eggs, one at a time. Sift dry ingredients. Add to creamed mixture alternately, starting with flour, then buttermilk, ending with flour. Bake in greased and floured tube pan in 300° oven for 1 1/2 hours.
Clean crabmeat of shells or cartilage, sprinkle with lemon juice and set aside. Melt butter in heavy skillet over medium heat, adding flour, then milk, stirring until thickens. Slowly stir hot sauce into beaten eggs. Add remaining ingredients, mixing well. Stir in crabmeat; chill until firm. Shape into 3-inch patties.
Saute onion and garlic in butter in a Dutch oven over medium heat until onion is tender. Add mushrooms; cook over low heat for 10 minutes or until tender. Gradually add cream, broth and sherry (optional). Continue to cook until thoroughly heated. Do not boil!
Dissolve gelatin in water. Cream the cream cheese and add with gelatin to heated soup. Allow mixture to cool. Add mayonnaise, celery, onions, bell pepper and seasonings. Let stand in refrigerator until thickens, about 5 minutes. Add shrimp. Place in well oiled mold. Chill until firm (overnight). Serve with crackers.
Preheat oven to 350°. Combine all ingredients, except cheese, in a large casserole dish. Bake for 30 minutes. Cover top with cheese. Bake an additional 10 to 15 minutes, until cheese is browned. Serves 6 to 8 or 4 people who are hungry!
Heat milk. When lukewarm, add yeast and egg. Add flour gradually; add sugar and salt. Mix well. Let rise until double in bulk. Cut down and let rise again. Place on floured board and roll as thinly as possible in a rectangular shape. Spread with melted butter. Sprinkle with plenty of brown sugar and chopped pecans. Roll up carefully like jelly roll and slice in 1-inch pieces. Place in greased muffin tins on the bottom of which has been sprinkled brown sugar and nuts. Let rise half hour and then bake at 400° about 15 minutes. Let rest one minute and invert on cookie sheet and cool on rack.
In mixing bowl, combine eggs, mashed bananas, sugar, oil and milk. In another large bowl, combine flour and wheat germ. Add banana mixture to flour mixture. Stir gently with wooden spoon until combined. Fold apples into batter. Pour batter into two loaf pans. Bake at 350° for 50 to 60 minutes or until inserted toothpick comes out clean. Cool for 10 minutes. Remove from pan and enjoy.
Mix eggs, sugar, shortening and sour milk until smooth. Sift together flour, salt, soda, nutmeg and baking powder. Add to mixture until doesn't stick to hands. Let rise on floured board for about 20 minutes. Roll and cut. Deep fry at 390°, about 1 minute per side.
Combine ingredients and beat well. Bake in greased layer cake pans at 350° for 25 to 30 minutes.
Preheat oven to 450°. Trim off stem ends of okra and cut into 1/2-inch slices. Combine yellow cornmeal, salt and pepper in a medium bowl; stir mixture well and set aside. Combine buttermilk and egg in a large bowl; add okra, stirring to coat. Let stand 10 minutes. Drain an dredge okra in cornmeal mixture. Place okra on a baking sheet coated with cooking spray. Bake at 450° for 40 minutes or until crispy, stirring occasionally. Yield: 12 servings.
In a saucepan over low heat, blend flour, liquid Butter Buds, skim milk and chicken broth. Add minced garlic, salt and pepper. Continue to cook over low heat, stirring constantly, until sauce thickens. Stir in Parmesan cheese. Combine sauce with chicken and mushrooms. Fold into cooked pasta. Serve immediately. Fat 3.83 grams per serving. Serves 6.
Pour water over dates and soda. Let stand until cool. Add sugar, butter, flour, egg and nuts; mix well. Bake like a cake on a greased 11 x 14-inch or larger pan in a 325° oven for about 35 minutes, or until an inserted toothpick comes out clean. When cool, cut in 1-inch squares. Alternate layers of cake, sliced bananas and whipped topping in a large bowl or individual containers. Garnish with bananas. Assemble near serving time, as bananas quickly discolor and soften.
Mix first five ingredients, then add 3 medium mashed bananas, 1/2 cup nuts (optional). Bake at 350° about an hour for large loaf pan.
Mix water and all seasonings in large roaster and stir thoroughly. Add meat. Put roast in oven at 350° for 1 hour. Reduce heat to 300° and cook for about 3 hours. Cool thoroughly. Slice thin and reheat in sauce before serving.
Dissolve yeast in warm water and let stand until well dissolved. Add sugar, shortening, potatoes, egg and salt. Mix real good. Add flour to make a fairly stiff dough. Knead well. Cover and let rise in a warm place until almost double in size. Work out into small biscuits and place in greased pan (not too close). Let rise until almost double in size. Brush with butter and bake at 350°.
Melt butter. Saute rice with seasonings until brown. Chop and add other ingredients. Bake at 350° for approximately 1 to 2 hours, covered. Add extra water as needed. Recipe can be halved.
Clean mushrooms, separating the caps and the stems. Save the stems for another use. Blend remaining ingredients and fill mushroom caps. Arrange in 9 x 13-inch baking dish. Bake at 375° for 10 minutes.
Season onion, garlic, peppers and hamburger. Add rest of ingredients and simmer 1 hour.
Combine all ingredients and form in ball. Mince pecans extra fine and roll ball in them.
Have ingredients at room temperature. Cream the butter, shortening and sugar. Add eggs, one at a time, beating well. Add flour that has been sifted with baking powder and salt, alternating with milk. Add lemon extract and pineapple. Mix well. Place in cold oven. Bake at 325° for 1 hour and 15 minutes. Remove cake and glaze while hot.
Combine ingredients in blender. Pulse 3 times in blender. Makes 1 pint.
Mix ingredients. May be stored in refrigerator up to 6 weeks. Fill muffin tins 2/3 full and bake at 400° for 12 to 15 minutes.
Defrost spinach. Squeeze spinach and dry on paper towels. Melt butter, sliced onions and mushrooms together. In bowl, use 2 tablespoons of cheese and mix everything together. Put in rectangular baking dish. Sprinkle rest of Parmesan cheese on top and bake at 325° for 35 minutes.
Mix together the potatoes, egg yolks, 2 tablespoons butter, sugar, baking powder and orange juice or light cream. Fold into potatoes the egg whites and chopped pecans. Place in 1 tablespoon buttered casserole or ring. Bake 35 to 45 minutes in 350° oven. Serves 8.
Mix cake mix according to directions. Bake three thin layers of cake for stacking. After cooling, put a layer of cake on cake plate. Top with a layer of strawberries and a layer of Cool Whip. Repeat until all is used. Top with a large strawberry.
Place bread in a 13 x 9 x 2-inch baking dish. Combine eggs, milk, sugar, salt, orange juice and vanilla. Beat well. Pour mixture over bread slices; turn slices over to coat evenly. Cover and refrigerate overnight.
Use small can of beer to help with the mixing. Mix ingredients in order given. Well-grease bowls. Fill bowls 2/3 full, then cover with wax paper and tinfoil. Tie down with string. Water level is 3/4 way up the bowl. Boil for 5 hours. Keep on low fire. Keep adding water; do not let dry boil. After 5 hours, remove pudding from saucepan and uncover them. Pour rum or brandy over the top slowly. Re-wrap with clean wax paper and foil; re-tie. Keep in cool place until needed. Freezes well. On the day to be used, boil on low for 2 hours.
Beat eggs, sugar, mayonnaise and extract with a mixer on medium speed. Add flour and powder to sugar mixture 1/3 at a time, beating well after	each addition. Stir in nuts. Cover and chill overnight.
Melt morsels in double broiler, then add nuts and noodles. Drop in clumps onto waxed paper. Let cool.
Put graham crackers in a sack and break into pieces. Put them in a bowl and pour in melted butter. Mix well and press into pie pan. Store in refrigerator while preparing filling.
Brown meat. Add onion. Saute. Mix all other ingredients (except tortillas) together. Heat. Add meat and onion. Lay a layer of tortillas in casserole, then alternate with meat mixture. Repeat until all is used up. Spread grated cheese on top and bake 45 minutes at 350°, uncovered.
Fry fat back. Saute onion in fat. Cube potatoes and cook until tender (do not completely cover with water). Add creamed corn, canned milk and enough whole milk to desired thickness. Salt and pepper to taste. Serve hot with fat back sprinkled on top.
Add oatmeal to boiling water; let stand 20 minutes. Cream sugar, margarine and eggs (one at a time). Add oatmeal. Sift dry ingredients; add to creamed mixture. Add vanilla. Place in a greased and floured 9 x 13-inch pan. Bake at 325° for 35 minutes.
Pour 1/2 cup juice into each of 8 champagne glasses. Add 1/4 cup champagne and top with 1 tablespoon grenadine. Let stand 2 minutes; garnish with orange rind curls. Yield: 8 servings (about 111 calories per 3/4 cup serving).
Cream butter and sugar together. Add eggs, one at a time. Sift dry ingredients three times. Add to creamed mixture alternately with the milk. Makes 3 layers.
Mix first 4 ingredients well. Roll into ball. Chill and dip in melted chocolate. Chill again.
Mix flour and pepper. Dredge chicken to coat. Shake off excess flour. Melt 3 tablespoons butter and oil in skillet. Add chicken. Cook about 8 minutes (4 minutes each side). Remove from skillet and keep warm. Add onion and garlic; saute in oil mix. Add mushrooms and garlic; saute in oil mix. Add mushrooms and cook only abut 3 minutes. Return chicken to pan; add wine and broth. Reduce heat and cook until juices thicken. Add remaining butter. Serve warm.
In a 4 to 5-quart pan, melt butter over medium heat. Add onion and cumin and cook, stirring often, until onion is soft but not brown. Smooth blend 1 to 2 tablespoons of the broth with cornstarch. Pour cornstarch mixture and remaining broth into pan; add corn, pepper and 1/4 cup salsa. Bring to a boil over high heat, stirring. Pour into a tureen or 4 wide bowls. Offer cheese, salsa and corn tortilla chips.
Measure butter mints as whole pieces first, then finely crush. Combine all ingredients, except Cool Whip. Put mix in refrigerator for a few hours. Fold in Cool Whip and spoon into paper muffin cups and freeze. Serve frozen from freezer. Can also freeze in a 9 x 13-inch cake pan and cut into squares.
Mix all ingredients in large bowl. Grease 2 cast-iron skillets. Pour 1/2 mixture into each skillet. Bake in 400° oven for 50 minutes, until golden brown. Makes two cornbreads.
Mix all ingredients together. Pour into casserole dish. Bake for 30 minutes at 350°.
Peel potatoes and slice into skillet (do not use an iron skillet). Add water and cover. Cook 3 to 5 minutes, then add sugar and oleo. Sprinkle cinnamon on top. Cover and cook over moderate heat until tender. Remove cover and stir until syrup is slightly thick.
Combine al ingredients and mix well. Divide in half. Place each half of punch mixture in gallon jug. Add 1/2 large can crushed pineapple to each jug. Add enough water to finish filling jug. Chill until slush. Serve and enjoy!
Measure flour and salt; cut in shortening. Mix egg, water and vinegar; add gradually to flour as you stir lightly with fork. Roll out and place in pans. Should make 3 crusts. Bake in 475° oven until lightly browned. For unbaked pies, prick with fork.
Cook cornbread according to package. Crumble cornbread. Add 1/2 cup celery, 1 onion (diced) and sage to taste. Mix well. Debone chicken and add to mix and your soup. Cook 30 minutes. Ready to serve.
Mix ingredients together. Pour into 13 x 9-inch pan. Cook 30 minutes at 350°.
Combine first four ingredients, beat well. Add eggs and beat again. Add remaining ingredients and mix well. Drop small balls of dough on cookie sheet and flatten slightly with fork. Bake in 375° oven for 10-12 min. Makes lots of cookies, may want to cut recipe in half.
Brown beef in 2 teaspoons butter and drain. Mix soups, onion, celery and add to beef. Add noodles and put in casserole dish. Sprinkle with noodles. Bake 1 1/2 hours at 250°.
Combine all ingredients except cheese and chilies. Pour some corn mixture in bottom of greased casserole, then a layer of chilies and cheese. Alternate layers, ending with cheese.
Heat peaches and butter on stove top until boiling. Mix flour, sugar, milk, baking powder and salt into batter. Pour into rectangle baking dish. Add boiling peaches on top. Bake in 400° oven 20 to 30 minutes or until golden brown. Serve with whipped cream.
Cream butter well. Add sugar, salt, flour, vanilla and nuts. Drop by 1/2 teaspoon on cookie sheet. Bake at 300° for 20 minutes. When cool, shake gently in bag of powdered sugar. Makes approximately 4 dozen.
Combine all ingredients in large mixing bowl. Put into large 9 x 13-inch buttered casserole. Top with 2 cups crushed corn flakes. Bake at 350° for 1 hour.
Saute onion in oil for 3 minutes. Heat broth to boiling and gradually add cooked noodles. Cook, uncovered, for 3 minutes. Add broccoli and garlic and cook for 4 minutes. Add milk, cheese and pepper. Cook until cheese melts, stirring constantly. Serves 12.
Cream butter, add sugar and mix thoroughly with butter. Add 2 eggs, one at a time, and beat into mixture. Add 1/2 cup of flour, 2 tablespoons milk and 1 teaspoon vanilla. Melt 2 squares baking chocolate and add to mixture. Lastly, add 1/2 cup walnuts which have been handled with floured hands. Bake in 8-inch square pan at 350° for 30 minutes. This recipe is 50 years old.
Mix cream cheese, pudding, powdered sugar and milk all together (hand mixer). Add Cool Whip. Grind cookies in food processor. Place 1/2 cookie crumbs in bottom of 9 x 13-inch pan. Pour all filling in middle. Place rest of crumbs on top. Put gummy worms on top. Refrigerate.
Toss carrots with cabbage and radishes. Chill. To make dressing, beat olive oil with vinegar, onion, salt and pepper. Toss salad with dressing. Garnish with parsley sprigs (optional). Enjoy!
Cut vegetables in medium pieces and boil, covered with water for ten minutes. Then lower heat and simmer until vegetables are soft. Add seasonings if desired.
Preheat oven to 350°. Spread pie filling in 9 x 13-inch cake pan. Sprinkle dry cake mix over pie filling. Drizzle melted butter over top of ingredients. Sprinkle on nuts. Bake at 350° for 20 minutes.
In small mixing bowl combine corn syrup with peanut butter. When well mixed, gradually add nonfat dry milk and sifted confectioners sugar. Shape into a roll about 3/4 inch in diameter. (Roll in chopped nuts if desired.) Wrap in waxed paper and chill. Cut into 24 (1-inch) pieces.
Pour hot milk over bread crumbs; add the rest of ingredients as they come in recipe. Bake at 350° for 40 minutes.
Beat yolks of 2 eggs. Mix sugar, flour, cocoa and milk. Boil until thick, stirring constantly. Add vanilla and pour into baked pie shell. Cover with meringue made with 2 egg whites and 2 tablespoons of sugar. Brown the topping.
Beat for 3 minutes with electric mixer. Pour into 3 (8-inch) sprayed cake pans. Bake at 350° about 25 minutes or until tests done. Cool.
Use cupcake liners in muffin tins. Heat oven to 350°. In a large pan, cook pudding as directed on package. Stir cake mix into hot pudding. Beat 2 minutes. Pour batter into each cup. Sprinkle each with chocolate pieces and nuts. Bake for 35 to 40 minutes. Sprinkle powdered sugar on each cupcake while cooling. Makes 2 to 3 dozen. The best!
Fry chicken in hot oil until brown. Do not cook through. Arrange chicken in baking dish. Saute with margarine, chopped onion, garlic, and chopped cilantro (lightly). Add salt and pepper. Add peppers and mushrooms to top of chicken. Pour tomato sauce and water over top and bake for an hour at 350° (gas 4).
Combine all ingredients in microwave bowl; blend well. Microwave on High for 1 minute and gently stir to swirl mixture. (Do not overcook; chocolate will soften when stirred.) Spoon into pretty bowl and serve with graham crackers or vanilla wafers.
Scrub potatoes. Cut into 1/2-inch lengthwise slices. Do not peel. Place in single layer on greased baking sheet. Mix melted butter, onion, salt, and pepper. Spoon over potatoes. Cover with foil and bake in a 425° oven for 35-40 minutes, until potatoes are tender when pierced with a fork. Yield: 4 servings.
Boil pork neck bone in 1 quart of water until meat falls from bone. Cool; remove bone. Add all other ingredients. Bring to boil; then cook over low heat until potatoes are done.
Combine the grated Swiss cheese and Vidalia onions with the mayonnaise. Place in baking dish. If desired, add a few drops of Tabasco to give it a zip. Make sure the Tabasco sauce is mixed well with other ingredients. Sprinkle paprika on top. Bake at 350° for approximately 30 minutes or until lightly browned on top. Serve with crackers. Vegetable crackers are especially delicious. Great summertime appetizer.
Boil one large potato until done. Mash until there are no lumps. Add vanilla flavoring. Mix as much sifted powdered sugar as needed until the mixture can be rolled out 1/4 inch thick. Spread dough with smooth peanut butter. Roll like a jelly roll. Chill and slice.