HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 1 1/2-quart casserole, crumble beef; add onion. Cook 5 minutes on High; stir 3 times. Drain excess fat. Add salt and pepper. Stir in beans and soup. Set aside. In bowl, measure water and butter for potatoes as called for on package. Omit milk. Cover and cook on High 3 minutes or until boiling. Stir in potato buds. Add egg; season. Set aside. Cook casserole (1st mixture), covered, for 7 minutes on 70%. Stir. Spoon potatoes on top in mounds. Cover; cook on High 2 1/2 minutes until potatoes are hot. Top potatoes with cheese. Cook, uncovered, until cheese melts (30 seconds). Makes 4 to 6 servings.
Mix first 6 ingredients together. Crush Oreo cookies. Place 1/2 of cookie mix in bottom of an 8-inch flowerpot. Fill with pudding mixture; top with remaining cookies. Add silk flowers and you have your surprise.
Combine in saucepan juice from lemon and orange. Add egg and sugar; cook over medium heat, stirring constantly until boiling. Boil 1 minute. Remove from heat and cool.
Cook macaroni as directed; drain. In saucepan, melt butter; remove from heat. Blend in flour, salt and mustard. Add milk. Heat, stirring constantly, until sauce thickens a little and is smooth. Add most of the cheese (save some for the top). Heat until melted, stirring constantly. Combine cooked macaroni with sauce in a 2-quart casserole, top with remaining cheese and paprika. Bake at 375° about 20 to 25 minutes or until nicely browned and bubbly. Makes 4 to 6 servings.
Beat egg yolks separately with 1 cup sugar. Add orange juice and beat 5 minutes. Add 1/2 cup sugar to egg whites and beat until stiff and then add together. Add flour carefully. Bake at 350° for 40 minutes in tube pan.
Mix sugar, shortening, molasses and hot water. Stir in soda, egg and spices. Gradually add the flour until well mixed. Let dough stand overnight in refrigerator at least 8 hours. Drop by spoonful onto baking sheet. Bake at 350° for 5 to 10 minutes, checking often.
Pour juice off hominy. Add soup, chilies and 1 cup of cheese to hominy in casserole bowl. Mix. Sprinkle remaining cheese over the top. Bake 30 minutes at 300°.
Combine tomatoes, onion, peppers, sugar, salt and vinegar in a large kettle. Cook, stirring frequently, over low heat until thick. Pour into hot sterilized pint jars. Place hot lids and rings on jars, screwing rings on tight. Yields 6 pints.
Roast pork at 375° for 2 1/2 hours until done. Cool slightly and shred pork. Mix all other ingredients. Bring to a boil. Pour over shredded pork. Freeze, if desired. Heat up in 350° oven for approximately 30 minutes.
Mix all ingredients with hands until small balls stick together and stay in a ball. Refrigerate for 15 minutes. Make small balls about 1-inch in diameter and place on cookie sheet. Bake at 350° for 20 minutes. These cheese balls can be frozen and baked later.
Line bottom of casserole dish with a single layer of vanilla wafers. Next, put 1 layer of sliced bananas. Continue layering vanilla wafers and bananas until you reach the top of the bowl, leaving the top layer as bananas.
In a bowl, combine nuts, cherries, dates, sugar and eggs. Mix well. Add vanilla and flour. Pour into greased pans. Bake at 400° for 30 to 40 minutes. Makes 2 large loaves or 5 small loaves.
Mash squash; add sour cream, carrot, onion, soup, salt and pepper. Sprinkle a layer of bread crumbs in shallow casserole dish. Spoon squash mixture over crumbs. Cover with remaining crumbs. Drizzle butter on top. Bake at 350° for 30 to 45 minutes.
Combine broccoli, bacon, onion and raisins in medium bowl and set aside. In small bowl, combine mayo, sugar and vinegar. Mix well with spoon. Pour over ingredients in medium bowl and mix. Chill 2 hours before serving.
Make white sauce with first 5 ingredients. Put half of the potatoes into a 2-quart casserole. Cover with half the onion and half the sauce. Repeat layers. Cover and bake at 350° for about 1 hour. Uncover and continue to bake until top is browned.
Blend the package of Oreo cookies in blender. Set aside 1 cup of crumbs. Melt margarine and mix with cookie crumbs. Press in bottom of 9 x 13-inch pan.
Drain pineapple and add enough water to make 4 cups. Heat 2 cups of the water and pineapple juice to boiling and dissolve jello. Add remaining liquid and cool until it begins to set. Mix the cream cheese with mixer and add jello to cheese. Mix well. Add pineapple, cherries and nuts. Fold in Cool Whip. Pour into a 9 x 12-inch pan. Cool for 2 hours.
Dice prosage and brown slowly in large, electric skillet or frypan. Add rest of ingredients and simmer about 30 minutes, stirring occasionally.
Spray pan with cooking spray. Mix ingredients (except chicken) together in bottom of roaster. Put chicken on top; cover with foil and bake at 325° for 2 hours and 15 minutes. May also use pork chops.
Brown meat. Drain off any grease. Mix all ingredients together and cover casserole. Bake at 300° for 3 hours. Can be cooked in crock-pot.
Cream sugar and oil; add eggs, flour, soda and salt. Mix well. Add chopped apples, pecans and vanilla. Bake at 350° for 1 hour in angel food cake pan.
Mix pineapple, sugar and lemon juice; boil for 2 minutes. Soak gelatin in cold water; then add to hot mixture. Stir in remaining ingredients. Pour into mold and refrigerate for 12 hours.
Preheat oven to 425°. Mix all ingredients together. Pour into greased 9 x 12 x 2-inch pan. Bake for 45 minutes.
Combine beans, onions and peppers. Combine dressing and sugar. Pour over bean mixture and toss. Refrigerate for at least 3 hours, stirring occasionally. Makes 5 or 6 servings.
Crumble cookies until fine. Put 3/4 of bag into bowl and spread to form a crust. Mix Cool Whip, cream cheese, butter and powdered sugar until smooth.
Cream the sugar, salad dressing and cocoa together. Mix flour with baking soda. Add vanilla to water, then add alternately with flour to creamed mixture. Bake at 350° for 25 minutes for round pans or 40 minutes for square pan. Cool, then ice as desired.
Mix all ingredients; stir gently. Pour mixture into a small jar (a baby food jar works great). Dip the end of a plastic straw into bubble solution. Pull it out and let it drip once. Blow through the other end of the straw, and you've got bubbles.
Combine flour, baking powder, soda, salt and sugar. Put into softened shortening. Add 1 cup milk until mixed. Beat 2 minutes on low speed. Add remaining ingredients. Bake in 2 layer pans, greased and floured, at 350° for 30 to 35 minutes. Fill layers; cover with any chocolate icing.
Stir this into batter. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Very moist. Frost with Coca-Cola Frosting while warm.
In large bowl, mix Eagle Brand and Carnation. Add eggs; beat until blended well. Add sugar and beat until foamy. Add vanilla and pour into freezer. Add milk to fill freezer. Start freezer. Should be ready in about 30 minutes.
Mix the first 4 ingredients together; the only liquid is the pineapple juice. Fold in the Cool Whip. Chill for at least 6 hours before serving.
Let strawberries stand while preparing other ingredients. Soak gelatin in 1/4 cup cold water for 5 minutes; dissolve over boiling water and add crushed berries. Mix thoroughly. Set aside to chill. When it begins to thicken, fold in whipped cream.
Melt butter and cocoa. Remove from heat. Cool. Stir in sugar and beaten eggs. Mix well. Add flour, salt, chopped nuts and vanilla. Spoon the batter into a 13 x 9-inch pan. Bake at 350° for 40 minutes. Sprinkle miniature marshmallows on warm cake. Turn oven off and put cake in oven until marshmallows melt.
Soak beans in pot of cold water overnight. Cook beans next day for 20 minutes, then pour into a large roasting pan. Add bacon cut into pieces, can of tomato juice, Karo syrup, brown sugar, salt and pepper. Bake in oven at 350° for 2 1/2 to 3 hours until soft.
Beat all ingredients until smooth. Spoon onto hot griddle. Turn once. Serve with gobs of butter and maple syrup. Makes 12.
Day Before Serving: Preheat oven to 350°. In medium bowl, combine coconut, almonds and butter; mix well. Press mixture into bottom of 9-inch spring-form pan. Bake until golden, about 15 minutes. Cool. In large bowl of electric mixer, at high speed, beat cream cheese, sugar, flour, orange peel and vanilla until fluffy. Beat in apricot nectar and cream of coconut. Beat in eggs, one at a time, until blended. Stir in pineapple; pour into prepared crust. Bake 1 hour and 10 minutes or until set. Cool in pan on wire rack; refrigerate overnight.
Trim most of the fat from the chops. Season with garlic salt, parsley flakes and black pepper. Fry bacon and brown the chops in the fat. Remove the meat to a baking pan and add 1/2 cup water, sour cream, vinegar, sugar, soy sauce and the bay leaf. Bring to a boil and pour over the chops. Bake at 325° for about 2 hours.
Cut the steaks and bell peppers into 1-inch pieces. Saute in the vegetable oil in a large saucepan over medium-high heat until steak is browned.
Cream butter and sugars. Add beaten eggs. Mix well. Sift dry ingredients. Mix all together until smooth. Add rest of ingredients. Drop onto a greased cookie sheet with a teaspoon. Bake 12 minutes at 375°.
In a large bowl, break up corn muffins. Add mayonnaise, green pepper, onion and celery. Fold in tomatoes, salt and pepper to taste. Cut bacon into small pieces. Fry until crisp. Drain. Sprinkle over top of salad. Makes 6 servings.
Mix all ingredients (except crab meat) very well. I use the mixer. Stir in crab meat. Place in 2-quart dish and top with cheese. Bake at 350° for 30 minutes.
Spray 3-quart saucepan with nonstick spray. Add onions and bacon. Cook until tender. Stir in water and potatoes. Bring to a boil. Reduce heat, cover and simmer for 10 to 15 minutes until potatoes are just tender. Using a fork, slightly mash some of the potatoes. Stir in evaporated milk, Butter Buds and pepper. Heat through. Do not boil.
Sift flour, sugar, salt into a bowl. Cut in the shortening (as for pie crust). Add the eggs, milk. Mix and knead until smooth. Turn out upon floured board. Roll very thin. Cut into strips (5 x 1 in.) with a slit in the center lengthwise. Pull an end through slit and up as a twist. Heat fat in a deep kettle. Fry to a golden brown, 1 minute, watching carefully. Remove on absorbent paper. Dust with confectioners' sugar.
Sift dry ingredients together. Cream the shortening and sugar well. Add eggs alternating with milk to dry ingredients. Beat well after each cup full. Pour into 9-inch pans, well-greased and floured. Bake at 375° for 30 minutes. Let cool 10 minutes. This cake is very light so be careful getting it out of the pans. If you use a 13 x 9-inch pan, increase baking time to 35 to 40 minutes at 350°. Ice with Seven Minute Icing.
Cream butter and sugar. Mix together all dry ingredients except for 1/2 cup of flour which you will add to raisins. Mix all together, except for egg whites and raisins. After mixing well, fold in egg whites, then fold in raisins. Bake at 350° until cake tests done. Makes 3 layers.
In 4 quart Dutch oven, cook roast	until browned. Remove meat. Cook onion	5 minutes. Stir in flour and add beer, water and bouillon until thickened. Add sugar, thyme, salt, pepper, garlic, bay leaf and meat.	Heat to boiling and reduce to low. Cover and simmer 2 1/2 to 3 hours. Add celery and carrots last 15 minutes.
Preheat oven to 350°. Beat butter in large bowl until creamy. Blend in eggs, apple juice concentrate and vanilla. Add flour, oats, baking soda, salt, cinnamon and allspice; mix well. Stir in dried fruit and nuts. Drop scant 1/4 cupfuls of dough, 3 inches apart, onto lightly greased cookie sheets; flatten slightly. Bake 12 to 14 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; transfer to wire rack to cool completely. Store in tightly covered container. Makes 1 1/2 dozen jumbo cookies.
Beat the 2 cups sugar, eggs and margarine until fluffy (real fluffy). Combine the flour and baking powder. Alternate flour mixture into egg mixture with the sour cream. Mix 3/4 cup sugar and the cinnamon and set aside. Pour half the cake mixture into a tube pan. Pour the cinnamon and sugar around cake mixture. Cut into cake mixture as to marble. Place sliced apples around cake. Pour balance of mixture. Repeat. Pour remaining cinnamon on top to create crisp crust. Bake at 325° for 1 hour; 350° for 20 to 25 minutes, then continue until finished at 325°.
In saucepan, combine sugar, margarine and water. Over medium heat, bring just to boil, stirring constantly. Remove from heat and stir in chocolate chips until melted and smooth. Add vanilla. Add eggs one at a time, beating well after each addition. Stir in flour, baking soda and nuts. Pour into well-greased 8 x 8 x 2-inch pan. Bake at 325° for 20 to 25 minutes. Makes 16. These freeze well.
In a dutch oven or soup kettle, brown ground beef and onion until done; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer until pasta is tender. Yield: 12 servings.
Add sugar to oil and eggs; mix well. Add all other ingredients; stir until smooth. Bake at 350° for 50 to 55 minutes.
Beat 2 minutes. Pour 1/2 of the batter into 13 x 9-inch pan. Cover with 1/2 of the sugar and nut mixture. Pour remaining batter over brown sugar and cover with remaining sugar mixture. Bake at 350° for 40 to 45 minutes until top springs back when touched.
Cut up all fruit together; add coconut, pineapple, sweet cherries and mincemeat. Let stand in fridge overnight. Next day, mix cake ingredients as usual. In a very large pan, stir the fruit into cake mixture. Grease and line with wax or brown paper 2 medium tube cake pans and one loaf pan. Cook at 300° with a shallow pan of water in oven (keep water in this at all times) for 2 to 3 hours. Keep testing for doneness.
In an electric blender or food processor, blend the strawberries, pineapple and corn syrup together until pureed, about 1 minute. Pour into 4 (5 ounce) paper cups. Freeze until partly set. Into each cup, insert 2 flat popsicle sticks, placing each on opposite sides halfway between center and edge. Freeze until firm. Peel off paper and cut each pop in half between sticks. Makes 8 servings.
Cream margarine; gradually add sugar, beating well. Beat egg yolks. Add to creamed mixture. Beat well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla. Beat egg whites until stiff and peaks form. Fold in batter. Pour batter into a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 50 minutes. Spread Toasted Coconut Topping over cake. Broil 2 to 3 minutes. Cool; cut in squares.
Chop bell pepper and onion and saute in margarine. Mix corn, eggs (slightly beaten), rice, bell pepper and onion together. Add salt, pepper and sugar. Place in 9 x 13-inch baking dish. Cover top with grated Cheddar cheese. Cover with foil and bake at 350° for 45 to 55 minutes.
Combine sweet potatoes, sugar, 3/4 cup butter, eggs, milk and vanilla. Blend in mixer until creamy. Combine brown sugar and flour; add 3/4 cup melted butter. Add pecans. Place potato mixture in large casserole; cover with brown sugar mixture. Bake at 350° until heated thoroughly. Serves approximately 15 people.
Butter a 9 x 13-inch pan. Mix all ingredients together except cake mix, butter and pecans. Crumble cake mix on top of pumpkin mixture. Pour melted butter evenly over cake mix and then sprinkle on nuts. Bake 1 hour or until set at 350°. Serve warm with Cool Whip.
In a large saucepan, combine 2 cups sugar and milk. Cook on low heat.
Cook squash, onion, salt and pepper until tender. Drain off excess water; add margarine. Place in casserole dish: 1 layer of squash, 1 layer of stuffing and 1 layer of cheese. Repeat layers. Top with remaining cheese. Bake at 350° for 45 minutes.
Combine cheese, butter, flour and paprika in bowl; mix well. Shape 1 tablespoon mixture around each olive. Store in freezer. Arrange on baking sheet. Bake at 400° for 20 minutes or until golden.
Prepare vegetables according to package directions. Drain. Place half in an ungreased 11 x 7 x 2-inch baking dish. In a small saucepan, combine cheese and 4 tablespoons butter. Cook and stir over low heat until melted. Pour half over vegetables. Repeat layers. Melt the remaining butter. Toss with cracker crumbs. Sprinkle over the top. Bake, uncovered, at 325° for 20 to 25 minutes or until golden brown. Yield: 8 to 10 servings. Enjoy.
Mix sugar, cocoa, milk and butter. Cook on medium heat until it starts to boil. Remove from heat. Let cool for 1 minute. Add vanilla, salt, peanut butter and oatmeal; stir well. Drop by teaspoons onto wax paper; let cool.
Cook all ingredients together (except confectioners sugar and vanilla) for 3 minutes, stirring constantly. Cool to lukewarm. Add confectioners sugar and vanilla and beat until creamy and thick enough to spread.
Lightly grease a 15 x 10 x 1-inch jelly roll pan. Line with wax paper. Grease paper.
Bake covered in large baking pan at 350° for 40 to 45 minutes. Cut into pieces before putting in tomato sauce. (Poke small holes in sausage with fork before baking.)
Slice cucumbers. Mix well the lime and water in large crock or container - do not use aluminum - add cucumbers and soak for 24 hours. Drain, rinse and wash well - handle carefully. Cover with cold water and let stand for 3 hours. Drain and cover with hot brine made of remaining ingredients. Simmer for 30 minutes and seal in hot jars. Makes 4 or 5 qts. If you have lime left over from this year's pickles, do not use next year. It is the fresh lime that makes the crispness.
Cook all ingredients until thick. Cool completely, overnight if possible. Bake 2 pie crusts. Fill with fresh strawberries. Pour cool filling over berries. Top with whipped topping.
Peel and chop potatoes in 1/2 to 1-inch squares. Arrange potatoes in a greased 2-quart casserole in 3 layers, topping each layer with a dash of pepper and 1/3 each of salt, parsley, onion and cheese. Dot with margarine and pour half and half over potatoes. Cover and cook in a 325° oven for 1 hour and 10 minutes or in a 350° oven for 1 hour. Uncover and cook until potatoes are tender, about 30 minutes longer.
Separate egg yolks and egg whites. Mix yolks, cornstarch, vanilla and sugar. Slowly add milk and cook until thick.
Mix all ingredients together lightly. Bake at 350° for 1 1/2 hours.
Fry and crumble bacon. Chop red onion. Mix all ingredients together and refrigerate.
Mix all ingredients, except unbeaten egg and milk, together with a pastry blender. Pour milk into mixture slowly and add egg last. Knead only five times on a floured board. More will make biscuits heavy. Cut with 2-inch round cutter. Bake at 450° for about 12 minutes.
Freeze can of soup. After frozen, take out and open can. Shave out with a fork into cream cheese (add lemon if desired). Serve chilled with chips.
Stir together above ingredients. Shape into 1-inch balls and freeze. Bake the frozen balls on a cookie sheet with sides for 10 minutes at 350°. Makes about 50.
Heat oven to 325°. Mix bread and seasonings together. Saute celery, onion and apples in butter in large skillet. Add to bread mixture along with broth, meat and eggs. Toss until all moistened, if needed. Add more broth or water, enough for 12 to 14 pound turkey or bake separately in a 350° oven until lightly browned.
Set aside 2/3 cup cake mix. Combine remaining cake mix, butter and 1 egg in a large mixing bowl.	Mix with fork until crumbly. Press crumbs in a greased baking dish, 13 x 9 x 2-inches. Bake at 350° for 15 to 20 minutes or until light golden brown. Combine reserved cake mix, 3 eggs, brown sugar, Karo and vanilla in a mixing bowl.	Beat at medium speed for 1 to 2 minutes. Pour over partially baked crust and sprinkle with pecans. Bake at 350° for 30 to 40 minutes. Cool and cut into bars. Makes 3 to 4 dozen.
Combine cereal, soup, cheese, celery, onion, 1/2 cup cereal, milk and pepper. Mix well. Spread in an 8 x 8-inch baking dish (spray dish with Pam or Mazola). Combine rest of cereal and melted butter. Spread over top. Bake at 375° for about 20 to 25 minutes. (Cereal topping will be lightly browned and casserole will be bubbly.) Makes 8 (1 cup) servings.
Melt butter in skillet. Add chopped onions and meat cut into strips. Cook until brown. Add bell pepper strips and cook until down. Add grated carrot and soy sauce to taste. Heat through. Serve with noodles or over rice, if desired.
Beat egg whites and cream of tartar until stiff. Add sugar and beat some more. By hand, fold in crackers, vanilla and nuts. Spread in ungreased 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes. Cool thoroughly. Top with whipped cream or Cool Whip. Add cherries and chill thoroughly. You may add your favorite topping.
Melt butter in skillet. Add chicken (skinned and cut in large pieces). Cook until browned (10 to 12 minutes). Salt and pepper. Arrange chicken in 9 x 13-inch baking dish. Add mushrooms to skillet and saute 3 minutes. Scatter mushrooms over chicken and pour chicken broth over all. Cover; bake at 350° for 15 minutes.
Start with quarter inch round steak, cut into serving size pieces. Use carpenter type hammer and pound heavily on both sides. Stick under cold water and get real wet. Flour very heavily. Place in skillet with cooking oil and fry at high temperature, turning only one time. Salt and pepper to taste. If this is done right, the steak will melt in your mouth.
Brown meat and drain. Add onion, sugar and barbecue sauce. Separate biscuits and press into cupcake pans. Pull up on sides. Spoon meat mix into biscuits; sprinkle with cheese. Bake at 400° for 12 minutes or until brown and biscuits are cooked.
Saute garlic and onions in oil. Add shrimp and shrimp juice. Combine corn and simmer until tender. Season salt and ajinomoto. Add young pepper leaves 3 minutes before removing from fire.
In a mixing bowl, whip the cheeses until smooth. Add Equal and lemon rind. In a separate bowl, mix lemon juice and eggs until smooth. Add egg mixture slowly, one cup at a time. Mix well. Bake at 300° for 1 1/2 hours.
Cream together shortening and sugar and add well beaten eggs. Sift together dry ingredients. Mix dry ingredients with creamed mixture and add apples and nuts. Mix all together well and turn into a slightly greased pan. Bake at 350 degrees for 35 -40 minutes. Sprinkle with brown sugar last 10 minutes of baking.
Preheat oven to 350°. Mix margarine and peanut butter until smooth (about 1 minute). Add sugar, eggs and vanilla; beat until creamy. Blend in flour and salt; stir in 1 cup of chocolate morsels. Spread in ungreased 13 x 9-inch pan. Bake 25 to 30 minutes or until edges begin to brown. Immediately sprinkle remaining morsels over top of layer; wait 5 minutes and spread. Cool and cut into bars.
Crush vanilla wafers. Combine vanilla wafer crumbs, nuts and milk; mix well. Add raisins and cherries or pineapple. Roll in waxed paper and chill well.
Combine ingredients and bake at 350° for 1 1/4 hours or until done.
Peel, cook and drain potatoes. Mash well and add other ingredients. Grease 9 x 13 baking dish. Bake at 350° for 45 minutes. May be prepared ahead of time and refrigerated or frozen. Thaw before baking.
Mix spaghetti sauce with cooked ground beef. In casserole dish, place layer of meat mixture, a layer of noodles, layer of pepperoni ending with layer of cheese. Bake at 425° for 15 to 20 minutes or until cheese is melted.
Sift together the dry ingredients. Combine oil and sugar. Stir in applesauce. Add the dry ingredients. Fold in raisins and nuts. Bake 15 minutes at 400°, then 15 minutes at 375°.
Cut chicken into pieces and place in large pot. Cover with salted water. Bring to boil. Cook chicken until tender. While chicken is cooking, make dumplings.
Cook and stir chicken with onion, green pepper and garlic in hot butter in large skillet until lightly browned. Add tomatoes, tomato sauce and seasonings. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings.
(This dressing will keep in the fridge but will get very thick, just put it in the microwave for 10 to 20 seconds.)
Dissolve jello in 2 cups of boiling water. Stir until dissolved. Add cranberry sauce. Stir until most of it has melted. Cool until it starts to jell. Add apples, celery and nuts. Chill.
Drain beets. Add pineapple and juice, sugar, salt, cornstarch, butter and lemon. Cook on medium until thick.