HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix rubbing alcohol with water. Freeze in a zip-type plastic bag. Keep it in your freezer. Even frozen it will be pliable enough to form to a knee or elbow or bump on the head. After its used, just toss it back in the freezer and it will be ready for the next time. When you use it, be sure to place a damp cloth between the skin and the ice pack in order to prevent frostbite.
Preheat oven to 350°.	Mix cake ingredients by hand. Bake for 35 minutes in a 9 inch x 13 inch pan sprayed with vegetable oil.
Mix in order given. Bake in greased 9-inch square pan at 325° about 25 minutes. Sprinkle with powdered sugar if you like or ice with chocolate topping.
Heat oil in large skillet. Cook and stir meat and onions in oil until meat is brown and onions are tender. Add water; heat to boiling. Reduce heat; cover and simmer 50 minutes. Heat oven to 350°. Pour meat mixture into ungreased baking dish (13 x 9 x 2-inch). Arrange potato slices on meat. Stir together soup, sour cream, milk, salt and pepper. Pour over potatoes. Sprinkle with cheese and cereal. Bake, uncovered, 1 1/2 hours.
Mix butter, sugar, cocoa and milk; bring to a boil. Boil 3 minutes. Set aside and while hot, stir in oats and vanilla. Drop quickly on waxed paper or greased cookie sheet. Do not bake. Yields 30 cookies.
Combine white sauce and ketchup. Add sliced eggs, mushrooms, peas and pimentos. Heat thoroughly. Broil tomato slices 5 minutes. Place on toast. Pour sauce over all.
Mix the dressing first and refrigerate. The dressing isn't added until just before serving. Place all ingredients except sunflower seeds in the bowl. Right before serving, add sunflower seeds and dressing. Serves 8.
Wash lentils and soak overnight covered in cold water. Drain lentils. In Dutch oven saute diced bacon until golden. Add sliced onions and diced carrots and saute until onions are golden. Add lentils, water, sliced celery, salt, pepper, thyme and bay leaves. With medium grater, grate peeled potato into lentil mixture; add ham bone. Simmer, covered, 3 hours. Lentils should be nice and tender. Remove bay leaves and ham bone. Cut all the bits of meat from bone and return meat to soup. If you are serving at once, add the lemon juice. If you are planning to serve another time, just refrigerate the soup and add lemon juice before serving.
Wash spinach leaves and dry; lay aside. Mix remaining ingredients. Crumble bacon. Lay 1 tablespoon of mixture in spinach leaves and roll it up.
Butter dish. Place rice in bottom; salt and pepper chicken. Place on rice. Add soup and water. Sprinkle onion soup mix on top. Cover with dabs of butter. Cover and bake slow for 1 hour.
Mix the tomato soup, oil, vinegar, Worcestershire sauce, mustard and sugar; heat well. Let cool. Pour over drained carrots, onions and pepper. Cover; let stand in refrigerator. Serve cold as a relish. Will keep well for at least 2 weeks.
Melt butter in medium saucepan. Add rest of ingredients. Let lemon rinds cook in sauce, then add spices. Simmer on low heat for about 10 minutes. Baste on the grill your choice of meat (beef, chicken, pork or fish). Sliced potatoes wrapped in foil are great.
Preheat oven to 350. Cook broccoli and drain. Crack eggs into large bowl and whisk together. Add soup, mayonnaise and cheese. Stir well. Add broccoli. Stir well. Place mixture into ungreased 8 x 8 x 2 casserole dish. Coarsely crush the Ritz crackers. Melt butter and pour over the crackers. Stir gently. Cover the top of the broccoli mixture with the crackers and butter topping. Bake for about 40 minutes or until set.
Melt over hot water chocolate and Wesson oil (may use 4 tablespoons cocoa in place of chocolate). Beat in sugar and eggs. Sift together and stir in flour, baking powder, salt and chopped nuts. Spread in well-greased oblong pan. Bake at 350° for 30 to 35 minutes. A slight imprint will be left when touched with finger.
Heat oven to temperature as directed on cake package. Line 15 x 10 x 1-inch baking pan with foil. Lightly sprinkle clean towel with cocoa. Prepare cake mix according to package directions. Spread batter in foil-lined pan. Bake in preheated oven for 25 to 30 minutes or until deep golden brown and top springs back when lightly touched in center. Immediately invert cake onto towel sprinkled with cocoa. Remove baking pan; carefully remove foil. Starting at shorter end, roll up cake in towel; cool completely on wire rack. Unroll cooled cake; remove towel. Spread cake with yogurt; roll up again, rolling loosely to incorporate yogurt. Cover; freeze until firm, 3 hours or overnight.
Mix green beans, soup, cheese, mayonnaise, egg, pepper to taste and 1/2 of the onions. Put in a 2-quart casserole dish. Cook at 350° for 30 minutes. Sprinkle the rest of onions on top and bake for 5 minutes.
In an oblong baking pan, bake cake according to package directions. Bring pineapple and sugar to a boil. Pour over the warm cake and cool. Beat pudding and milk and spread over cake. When the pudding is firm, spread Cool Whip over cake and top with coconut. Chill until serving. Makes 10 to 12 servings.
Combine contents of potato package including cheese sauce mix, broth, water, carrots and celery in a 3 1/2-quart saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer covered for 15 minutes or until potatoes are tender. Remove from heat. Add milk. Garnish with parsley.
Combine first 6 ingredients and put into a small baking dish. Cover with cheese, then crushed Ritz crackers. Dot with butter. Bake for 20 minutes at 350°.
Dip beef cubes in flour and brown in Crisco. Salt and pepper and cook until tender in a little water. Heat shortening in skillet; add celery, onion and green pepper; saute until soft. Stir in beef, soup and seasonings. Place meat mixture between two pastry crusts, slashing top to make steam vents. Bake in hot oven (400°) for 40 to 50 minutes.
Brown together the ground beef, cooking oil, onion and garlic. Stir in remaining ingredients. Mix well. Cover and simmer 40 minutes, stirring occasionally. Chili is best when cooked and let cool for several hours, then heat to desired temperature. Do not cook again! Do not cook again! Yours for better chili eatin'.
Cut meat into very thin strips. Put into sauce and cover. Refrigerate overnight. Bake in 200° oven for several hours. Test by breaking jerky. Should be almost crisp. Store in freezer.
Combine sugar, flour, butter, salt and egg yolks. Blend until smooth. Beat in lemon juice and peel. Add milk, beating slowly. Beat egg whites stiff but not dry. Fold in mixture. Bake pie shell at 350° for 5 minutes. Pour in filling. Bake 40 minutes or until filling is firm. When cut there will be a delicate cake on top of the pie filling.
Dissolve jello in boiling water. Add undrained pineapple and blueberry pie filling. Mix thoroughly. Chill until congealed.
Bake crusts and cool. Whip cream cheese and confectioners sugar. Stir in Dream Whip, flavorings and pineapple. Pour 1/2 of the mixture into each crust and top each with blueberry filling.
Slice pickles into 1/2-inch pieces. Cover with mixture of 1/4 cup pure salt and water per 2 quarts of pickles used. Boil the rest of ingredients in large pan. Add pickles. Bring to a boil again. Can and store.
Layer cream cheese, salsa and Cheddar cheese. May serve cold or heat in microwave. Serve with chips.
Preheat oven to 425°. Line 2 baking sheets with foil. Divide 6 inverted 6-ounce custard cups among baking sheets. Place 3-inches apart. Spray tortillas with cooking spray. Drape one over each cup. Bake until lightly browned and crisp, about 8 minutes. Cook beef until browned; drain. Add beans; simmer, stirring frequently, for 5 minutes. Invert tortilla bowls. Layer lettuce, beef, green onions and tomatoes and sprinkle with chips and cheese.
Cover bottom of casserole with rice and put enough water in to cover rice. Lay some chicken parts on the rice. Pour soup over it and sprinkle dry onion soup over it. Bake at 325° to 350° for 1 to 2 hours.
Preheat oven to 375°. Grease and flour two 8-inch round cake pans. Combine flour, baking powder and salt; set aside. Beat butter at medium speed in large bowl of electric mixer until light and fluffy. Blend in egg yolks and vanilla. Alternately add dry ingredients and apple juice concentrate, beating well after each addition; spread evenly into prepared pans. Bake 20 minutes or until golden brown and wooden pick inserted in centers comes out clean. Cool 10 minutes in pans on wire racks. Remove from pans; cool completely.
Preheat oven to 350°. In medium pan, combine onions with water to cover. Bring to a boil and boil for 1 minute. Drain. Transfer to an 8-inch square baking dish. In a bowl, combine egg, cream, salt and pepper. Pour over onions. Sprinkle with cheese, then paprika. Bake 25 minutes. Makes 6 servings.
Cream butter and sugar lightly, then add eggs and beat all together. Combine buttermilk and soda and add alternately with flour and spices. Add preserves last. This makes a large cake. Two-thirds of the recipe makes two 8-inch layers.
You will also need a pie tin, glitter, pencil, markers, ribbon or yarn, paint and white glue.
Melt butter. Stir in flour, onion, salt and pepper. Cook until bubbly. Remove from heat. Stir in broth and milk. Boil and stir 1 minute. Stir in chicken and vegetables. Put in crust. Bake at 425° for 35 minutes.
In a medium saucepan, combine the condensed milk and maple syrup. Cook over low heat, stirring constantly until mixture bubbles up, then cook, uncovered, for 4 minutes, watching carefully to prevent scorching. Pour into the pie shell. Let cool completely, about three hours. Top with whipped cream.
Mix together and beat on high speed of mixer about four minutes or until soft peaks, then frost cake.
Melt margarine and marshmallows together. Add food coloring. Pour mixture over corn flakes, coating them. Drop onto wax paper by teaspoonful and shape into a wreath and add cinnamon candies.
Cook spinach and squeeze out liquid. Chop spinach finely and set aside. In a bowl combine ricotta cheese, flour, egg, parmesan cheese, and nutmeg. Add chopped spinach and blend evenly. Divide the mixture into 12 small portions. Using palms of both hands, quickly roll spinach mixture to form ovals, 1 1/2 to 2 inches long. Repeat the process until all 12 ovals are shaped. If mixture starts to stick to your hands, dust them lightly with flour. In a sauce pan over medium heat, heat olive oil. Add garlic and cook for 1 minute. Add tomatoes, oregano, basil, and salt. Simmer sauce gently for 5 minutes. Bring water to a boil in a large sauce pan, add a pinch of salt. Add spinach rolls, 4 at a time. When water returns to a boil remove spinach rolls with a slotted spoon, and transfer to a warm serving platter. Repeat process until all rolls are cooked. To serve top with sauce.
Heat soup, milk, pimentos, green chilies, grated Longhorn cheese and Velveeta. Brown ground beef and onion. Add to soup mixture. In an 11 x 7-inch casserole, layer tortillas with soup mixture. Start and end with tortillas. Bake at 350° for 20 minutes.
Pour barbecue in pan and add onions, brown sugar and garlic salt. Mix well. Simmer on stove 10 minutes, then add 2 teaspoons lemon juice. Use on your favorite meats when you barbecue.
Heat oven to 325°. Cut crusts from bread; cut slices into cubes. Beat eggs, milk and seasonings together. Stir in bread cubes, cheese and shrimp. Pour into oblong (11 x 7 x 2-inch) baking dish. Bake for 1 hour, or until center is set. Serve immediately. Serves 8.
Cut bell peppers into 4 sections and scoop out the seeds and inside rind. Mix your cornbread and tomatoes together well. And mayonnaise to desired consistency. Spoon cornbread mix into scooped out pepper "shells". Refrigerate (covered) about 1 hour before serving.
Cook soup meat in about 2 quarts of water until tender. Add ground beef and diced vegetables adding more water as needed. Cook until almost done. Add all other ingredients and let simmer until macaroni is cooked. Be sure and use a large soup kettle. Makes enough for company.
Preheat oven to 350°. Place all ingredients in a large bowl and mix with a wooden spoon. Pour into a greased 13 x 9-inch pan. Bake for 40 minutes or until cake tests done. Makes 8 to 12 servings.
Mix slightly. Bake, covered, at 350° for 30 to 40 minutes.
Mix mustard, sugar, salt and vinegar. Add onion juice and stir it in thoroughly. Add oil slowly, beating constantly and continue to beat until thick. Add poppy seed and lemon and beat for a few minutes. Store in a cool place or the refrigerator, but not near the freezing cell.
Chill the Kool-Aid until mushy. Pour over sherbet and blend partially. Last, pour a bottle or two of 7-Up over the punch. Add 7-Up as needed.
Mix all ingredients, roll into small balls and bake on a greased cookie sheet for 25 minutes at 300°. Mixture will be sticky. You may have to keep hand damp while rolling into balls.
Brown meat and onion (season lightly). Layer in a 10 x 15-inch dish the beans, meat, chilies, cheese and taco sauce. Bake 20 minutes at 400°. Top with green onions, olives, avocado and sour cream. Dip with tortilla chips.
Cream shortening and sugar. Add eggs, vanilla and sour cream. Mix well. Sift flour, baking powder, salt and soda. Add to cream mixture. Add 1 1/2 cups walnuts, 1 (6 ounce) package of any flavor chips and 1 1/2 cups raisins or just leave them plain. Drop by teaspoon onto greased cookie sheet. Flatten with glass bottom. Sprinkle with cinnamon and sugar. Bake at 350° for 15 minutes.
Cream well the butter and sugar; add eggs one at a time, beating after each addition. Add milk, alternating with flour, beginning and ending with flour. Stir in vanilla. To make 6 thin layers, bake in iron griddle in moderately hot oven, about 375° (it only takes a few minutes to bake each layer.) Cool layers on wax paper; whip 1 pint whipping cream, adding 3/4 cup sugar and 1 teaspoon vanilla; continue whipping until thick. Add 1 cup pecans, grated fine. Stack each cake layer upside down with cream between each layer. Top layer should be top side up dusted with powdered sugar. Keep refrigerated until used.
In a glass bowl (preferably, but not necessary), layer all ingredients. On bottom, place mashed avocados. Sprinkle with a pinch of salt. Add sour cream. Mix tomato sauce and picante sauce together and place on sour cream. Add cheese, then green onions on top. Garnish with a few black olives, if desired. Serve with Tostitos or corn chips.
Mix together and spread into a greased 13 x 9-inch baking dish. Bake at 300° for 30 minutes. Stir twice while baking. Add raisins or figs after removing from oven. Stir and put into plastic containers.
Have evaporated milk thoroughly chilled. Dissolve lemon gelatin in boiling water; let cool. Cream the cream cheese with vanilla and sugar. Add cottage cheese; mix well. Beat evaporated milk on high until very stiff. Combine all. Beat until creamy. Pour into crust. Sprinkle reserved crumbs over top. Chill 24 hours.
Cook pasta until tender; rinse well. Combine all ingredients. Mix well to coat pasta. Chill before serving. Enjoy.
Beat eggs with mixer until thick and lemony; gradually add sugar while beating. Add milk and vanilla. Blend dry ingredients together and	carefully fold into egg mixture by hand. Blend well. Pour into greased 13 x 15-inch jelly roll pan. Bake at 350° for 15 to 20 minutes. Spread peanut butter over hot cake. Allow to cool. Cover with melted chocolate or your favorite chocolate frosting.
Place meat on the bottom of dish, then add vegetables. Mix tapioca, water and sugar; pour over top. Pour tomato juice over all. Bake in oven at 250° for 4 hours.
Wash and cut cucumbers into slices and put into pint jars. Mix other ingredients together and pour over cucumbers. Cover and refrigerate 4 days.
Place ground venison and water in large pot. Boil until water is gone. Separate meat with fork and add remaining ingredients, using enough orange juice to cover 3/4 of the ingredients.	Cook very slowly over low heat until fruit is tender (about 10 minutes). Stir frequently to prevent sugar from scorching. Make your favorite pie crust and add mince meat filling. Cut slits in top crust and sprinkle with sugar.	Place in preheated oven 425° and bake 15 minutes. Reduce heat to 350° and bake 40 minutes. Serve with ice cream, whipped cream or a wedge of Cheddar cheese. Makes enough for two 9-inch pies.
Cut biscuits in fourths. Roll in sugar and cinnamon. Put in greased Bundt or angel food cake pan. Melt oleo, ice cream and sugars and pour over rolls. Bake at 350° for 30 to 45 minutes. Let stand 1 minute, then turn out on a plate.
Sprinkle 1/2 cup pecans in pan. Cream butter and cheese. Gradually add sugar. Add eggs one at a time, beating well after each one. Add flour and salt. Stir in vanilla and pecans. Grease and flour tube pan. Bake at 325° for 1 1/2 hours.
Cream butter well. Mix with sugar and beat until creamy. Add flour to mixture a little at a time. Add vanilla and potato chips to mixture. Put teaspoon size drops onto an ungreased cookie sheet. Bake at 325° for 25 minutes.
Mix shortening, peanut butter, sugars and eggs thoroughly. Sift together flour and other dry ingredients. Add to shortening. Roll dough into 1-1/4 inch balls. Place 2 inches apart on a greased cookie sheet. Flatten with a fork dipped in flour. Bake 10 minutes at 375 degrees. Makes about 180 small cookies.
Dissolve yeast in 1/2 cup warm potato water. Add to the potato water mixture. Mix warm potato water, sugar and salt together. Mix egg whites and shortening together. Add yeast mixture. Mix together mashed potatoes and flour. Add to yeast and egg white mixture. Mix well and knead until smooth. Place in refrigerator immediately. Punch down occasionally. May be kept for 5 days.
Shred cabbage wide and layer bottom of baking pan with part of the cabbage. Next slice potatoes and layer over cabbage and then slice the onions on top of this layer. Layer again until all vegetables are used. Sprinkle salt and pepper on top of the vegetables. Place bacon strips on top. Cook in oven for about 45 minutes. Also can use Reynolds Wrap instead of baking pan and cook on grill for about 1 hour.
Preheat oven to 425°. In large bowl mix together flour, baking powder and half of cheese. Add shortening and butter, cut into flour mixture with pastry blender or 2 knives until it resembles coarse meal. Make a well in center, pour in milk and mix with fork until dough forms a ball. On lightly floured board knead dough 15 times until smooth. Roll 1/2-inch thick, cut with cookie cutter or glass. Bake on cookie sheet for 10 minutes, remove and sprinkle with remaining cheese. Bake 2 to 3 minutes longer or until cheese melts.
Preheat oven to 350°. In a medium bowl combine refried beans, 3 tablespoons tomato sauce and 1/2 teaspoon Tabasco sauce; mix well. Spread evenly in 1 1/2-quart baking dish. Top with chopped tomato and Monterey Jack cheese. In a large skillet brown beef and chili powder. Remove from heat; drain fat. Stir in remaining tomato sauce, sliced olives and remaining 3/4 teaspoon Tabasco sauce. Spread evenly over Monterey Jack cheese. Sprinkle with Cheddar cheese. Bake 15 to 20 minutes or until cheeses melt. Remove from oven. Garnish with green onions, tomatoes, olives and cilantro. Serve warm with tortilla chips.
Mix peanut butter, sugar, cracker crumbs, vanilla and margarine. Form mixture into small balls. Melt paraffin wax and chocolate chips over hot water. Dip each ball into chocolate with toothpicks. Put on wax paper. Let harden.
Chill ingredients ahead of time. Mix all together in a large punch bowl. Can also add one pint of any flavor sherbet.
Cover rind with cold water and cook until tender; drain off part of the water. Add salt, sugar and vinegar. Cook until clear and syrupy like heavy cream. Let stand until cold or a day or so, then put into jars. Add salt to your taste.
In mixer bowl, cream together the butter or margarine and brown sugar. Blend in eggs, rum and vanilla; beat at medium speed of electric mixer for 2 minutes. (Mixture will be thin.) Thoroughly stir together the whole wheat flour, dry milk powder, baking soda and salt. Add to creamed mixture, blending well. Stir in semi-sweet chocolate pieces, sunflower seeds and chopped peanuts. Drop from teaspoon, 2 inches apart, onto greased cookie sheet. Bake at 375° until done, 8 to 10 minutes. Makes about 3 dozen cookies.
Mix thoroughly 1/2 can soup, 1/2 can water, beef, bread crumbs, onion, egg and salt. Shape firmly into shallow baking pan. Bake at 375° for 1 hour and 15 minutes. Blend remaining soup, water and drippings. Heat. Serve with meat loaf. Makes 6 servings.
Cook spinach lightly. Drain and squeeze all water out. Combine all other ingredients except bread crumbs. Pour into a buttered casserole. Sprinkle with bread crumbs. Bake at 350° for 1 hour. Freezes well if cooked within 10 minutes of doneness. Use leftovers for omelettes.
Prepare lasagna noodles according to package directions. As noodles are cooking, in large skillet fry ground chuck, breaking up the pieces with fork constantly. Let meat brown. When meat is done, remove meat with slotted spoon into a bowl. Saute the onion and garlic in pan drippings. (If there is too much grease left from the meat, drain some of it but not all of it.) When onion and garlic are transparent, add meat back to the skillet; mix thoroughly with onion and garlic. (Meat may be salted.) Add spaghetti sauce to meat mixture and let cook for 10 minutes, stirring occasionally.
Cook macaroni until done. Drain and set aside. Add ground beef and onions. Cook until brown. Add macaroni, water, chili powder, salt and kidney beans. Cover; simmer for 15 minutes, stirring occasionally. Top with shredded cheese. Place over low heat until cheese melts.
Cook the apples, put them in the refrigerator. Take it to somebody's house and eat it. Poke 2 holes in it.
Put beets in large bowl. Add	all of the ingredients. Let set in refrigerator overnight.
Pour mixture in bottom crust and top with other crust. Bake at 350° approximately 30 to 40 minutes.
In a large salad bowl, place a layer of lettuce, layer of kidney beans, onions, bell pepper, tomato and cheese. Continue layering until used up. A few minutes before serving pour crushed corn chips. Add dressing. Mix.
Mix together and spread on cookie sheet. Bake at 350° for 8 to 10 minutes or until crispy.
Cut shortening into flour. Mix egg with water, vinegar and salt. Add to flour mixture and blend well. Rest dough 5 minutes. Roll out and trim to fit pie plate. Makes two 9-inch crusts.
Layer each in 9 x 13-inch pan. Cover with foil. Bake at 350° for 1 hour and 20 minutes.
Cook pudding according to directions on package. Use 3/4 of the package of cream cheese and stir until smooth. Mix with pudding. Pour into crust and refrigerate until set. Add fresh strawberries before serving (optional).
Grease pan with butter. Peel and slice potatoes and place in bottom of pan. Add beef, salt, peas, corn, carrots and onions. Top with another layer of potatoes. Spread soup over this and cook at 400° for 1 hour or until brown.
Spread 1/2 cup shredded cheese on top before baking. Cook broccoli as directed in microwave. Then mix all ingredients together. Pour in buttered 9 1/2 x 13 x 2-inch pan. Bake at 350° for 30 to 45 minutes.
Spray a 9 x 13-inch pan with Pam. Sprinkle the chopped pecans in the pan. Sprinkle coconut over nuts. Make cake mix as directed on box; pour over nuts and coconut. Melt the oleo and mix with the cream cheese and powdered sugar; blend well together. Drop by spoonfuls on top of cake. Bake at 350° for 45 minutes, or until done.
Mix cake according to directions on box. Bake in three pans. While baking, mix condensed milk and cream of coconut together. When cake is done, remove from pans and punch holes all over layers. While cake is still hot, spoon the milk mixture on all the layers. Let cool completely.
Brown sausage and pour off grease; add remaining ingredients. Cover and simmer 20 minutes. Add sour cream and simmer for 5 minutes. Serve immediately.
Pick the leaves from the stalks of the mint; crush the leaves thoroughly. Add the lemon juice and stand aside for 1 hour. Boil the water and sugar to a syrup. Pour over the lemon and mint. Cool and strain. When cold, add the orange and pineapple juice and serve in glasses with a sprig of fresh mint in each.