HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine milk and crackers. Add rest of ingredients. Put in a 1 1/2-quart dish. Bake for 30 to 40 minutes at 350°.
Put potatoes and onions in casserole dish. Then add the butter. Mix sour cream, Cheez Whiz and soup in a separate bowl. After the	sour cream, soup and cheese have been mixed together, pour on top of potatoes. Mash corn flakes and put on top. Pour 3/4 cup butter over corn flakes and bake at 350° for about 1 1/2 hours.
Brown chicken in butter or margarine. Add 1/4 cup water. Cover and simmer about 30 minutes or until done. Put in covered casserole in oven to keep warm. In skillet, cook mushrooms, onions, tomato and thyme in drippings for 5 minutes. Sprinkle with flour and cook 1 minute more. Dissolve the MBT in the remaining 1/2 cup water. Add to skillet and cook until smooth. Remove from heat and add the sour cream. Cook over very low heat about 3 minutes or until hot. Pour over chicken and noodles or rice.
Sprinkle the sliced beef with the marinade and allow it to marinate a half-hour or so. Saute the beef and mushrooms in oil until mushrooms are soft and beef has lost its pink color. Add onions and saute briefly. Add chestnuts, peas, ginger and salt. Stir to combine. Combine soy sauce, sherry, cornstarch and some of the beef broth. Mix well. Add to the meat mixture, then add the remaining broth and stir carefully as it heats and thickens. Transfer the mixture to a serving dish. Sprinkle with chopped parsley and serve with rice.
In a very large pot, add beef and beef cubes to one half pot of water. Cook for 1 1/2 to 2 hours, until meat is tender. Add water as needed. When meat is tender, add onions, celery, carrots and tomatoes. Cook 1 hour. Add water, if needed. After 1 hour, add tomato juice, potatoes and rest of vegetables. Add salt and pepper. Cook until done. Feeds a large family.
Cook rice according to package directions. While rice is cooking, melt butter in saucepan. Stir in flour. Add milk gradually, stirring all the time. Cook until mixture thickens. Add pimentos, cayenne, salt and cheese. Mix cooked rice with cheese sauce. Pour into greased 8-inch square pan. Top with buttered bread crumbs. Bake at 350° until crumbs are browned.
In 3-quart casserole dish, mix all ingredients. Bake at 350° for about 30 to 40 minutes or until brown.
Brown chicken lightly on each side. Place in baking dish. Pour the sauce over the chicken. Cover and bake in 350° oven for 45 minutes to 1 hour. Serve on steamed rice topped with slivered almonds.
Cook noodles. Saute onions. Add soup and thin with the water. Add tuna (drained) and noodles (drained). Place in casserole. Top with grated cheese. Bake at 350° until bubbly.
Combine flour, oats, sugar and soda in a large bowl; blend well. Add	butter	and vanilla; mix until crumbly. Reserve 1 cup of the mixture. Press remaining crumb mixture into a greased 13 x 9-inch pan.	Spread apricot preserves on crust to within 1/4 inch from edge of pan. Sprinkle with reserved crumb mixture and coconut.	Bake at 350° for 20 to 25 minutes or until lightly browned. Cool and cut into bars.
Cut cucumbers and onion very thin. Put other ingredients in covered jar; shake to mix. Pour over cucumbers and onions. Let marinate for several hours in refrigerator before serving.
Put ground beef and onion in skillet and cover with water. Cook until hamburger is done and onions are tender. Add remaining ingredients and cook until spaghetti sauce like.
Cream butter, sugar and brown sugar. Add eggs and vanilla. Mix together flour and oatmeal (put small amount into blender until it turns into a powder; mix first, then blend), salt, baking powder and baking soda. Mix all ingredients. Add chocolate chips, chocolate bar and chopped nuts. On an ungreased cookie sheet, make golf ball size cookies 2 inches apart and bake at 375° for 6 minutes.
Mix the dill, Ranch dressing and corn oil together. Put crackers on a cookie sheet or in a bowl and pour the mixture over the crackers; mix well until crackers are all coated. Lay crackers on a cookie sheet and cover coated crackers with wax paper; put in refrigerator overnight. Next day, put paper towels on top of crackers to drain more of the oil off.
Dissolve jello in hot water. Add nectar. Let cool until syrupy. Add other ingredients except cream. Fold in whipped cream. Place in greased individual molds or 1 large mold.
Wash and cut strawberries into half or quarters. Sprinkle bananas with few drops lemon juice. Add strawberry glaze and chill.
Brown ground beef and drain. Place in bottom of casserole dish; spread soup over meat and slice Velveeta over soup. Spread Tater Tots over cheese and bake at 375° for 45 minutes.
Heat oven to 350°. Mix thoroughly butter, shortening, sugar, egg yolk and vanilla. Work in flour and salt until dough holds together. Shape dough by teaspoonful into 1-inch ball. Beat egg white. Slightly dip each ball into egg white and roll in nuts. Place one inch apart on ungreased baking sheet; press thumbprint deeply into each. Bake approximately 10 minutes or until slightly brown. Immediately remove from baking sheet; cool and fill with jelly or icing.
In saucepan, combine first 3 ingredients. Heat to boil, stirring constantly, for 5 minutes. Remove from heat; stir in marshmallows, chocolate chips, vanilla and peanut butter. Stir until marshmallows are melted. Pour in buttered 9-inch square pan.
Bring water to a boil in a medium saucepan; add rice. Cover, reduce heat and simmer 10 minutes. Drain and set aside.
Combine potatoes with just enough water to cover and salt. Cook until tender; drain and cool completely.
Put eggs in double boiler. Add vinegar and sugar, beating constantly until thick and smooth. Remove from heat. Add butter and cool. When cold, fold in whipping cream (whipped) and fruit mixture. Refrigerate for 24 hours. Serves 12 to 14.
Assemble sandwiches using all ingredients in order. One squeeze of dressing per sandwich is sufficient. After sandwiches are assembled, heat in microwave for about 30 seconds. Serve immediately. Makes for a great late night snack or for that unexpected company.
Mix together flour, sugar, margarine, baking powder and eggs. Place in a greased 9-inch pan. Layer peaches and sprinkle on sugar and cinnamon that have been mixed together. Bake at 350° for 40 minutes.
Beat egg white until stiff. Mix in pecans. Mix sugar and cinnamon. Pour over pecans. Mix and spread in a greased pan. Bake at 300° for 30 minutes.
Mix mayonnaise, sour cream and diced water chestnuts. Add box of leek soup mix. Stir. Add spinach and stir.
In a saucepan, bring the sugar, margarine and milk to a boil, stirring constantly. Boil 10 minutes, stirring occasionally. Stir in the chocolate chips, flour, graham crackers, nuts and vanilla. Pour into well buttered pan. Cut when cool.
Boil corn five minutes. Cut from cob; measure. Peel onions. Remove seeds from peppers. Chop and measure cabbage, onions and peppers. Mix all ingredients with one cup of water. Simmer 20 minutes; bring to boiling. Pack, while boiling hot, into jars and seal at once.
Cut chicken into pieces and cook. Then add diced potatoes and diced onion: cook until onion and potatoes are soft. Add beans and cumin and heat. When this is warm add half & half then rewarm. When this is very warm add the cheese slowly while stirring. (Mixture needs to be very hot before adding cheese or it will stick to the bottom.) After cheese has melted, serve with a dollop of sour cream if desired.
Beat together first 5 ingredients. Add remaining ingredients. Bake at 350° for 1 hour in 2 ungreased loaf pans. Cool 5 minutes. Remove from pans and cool completely.
Mix oleo, 1/2 cup sugar and vanilla. Sift flour, 3 tablespoons cocoa, baking powder and 1/2 teaspoon salt; add alternately with milk to first mixture. Add nuts. Mix 1/2 cup sugar, 5 tablespoons cocoa, 1/4 teaspoon salt and boiling water. Turn into 9 x 9-inch pan. Drop batter by spoonfuls on top. Bake at 350° for 40 to 45 minutes.
Drain oranges and chop. Mix with Cool Whip and slowly add dry jello.
Wash persimmons; press through colander and then mix all ingredients well. Bake at 350° for 1 hour. Add 1 cup coconut, if desired, before cooking.
Combine 2 1/4 cups white flour, sugar, salt and yeast. Add warm water (120° to 130°). Beat 2 minutes at medium speed in electric mixer. Add 1 cup white flour. Beat at high speed 2 minutes. Divide batter into 3 bowls. In one make whole wheat dough by beating 2 tablespoons molasses and 1 1/4 cups whole wheat flour into 1/3 of the batter. Make white dough by beating 1 1/4 cups white flour into 1/3 of batter. Make rye dough by adding 2 tablespoons molasses, caraway seed, cocoa powder and 1 1/4 cups rye flour to 1/3 of batter. Knead each dough until smooth, about 5 minutes. Place in greased bowls; cover and let rise until double in bulk, about 1 hour. Punch down; divide each dough in half. Roll each piece (6) into a 15-inch rope.
Peel potatoes. Slice into thin slices to measure about 4 cups. Cut ham into small pieces. Arrange 1/2 potatoes in a greased 2-quart casserole, then ham and rest of potatoes. Prepare sauce by heating butter in a saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir for 2 minutes. Pour white cream sauce over the top. Bake about 1 hour at 350°.
Mix with hands; roll into bite-sized balls. Bake at 300° for 20 minutes or until lightly browned.
Cook potatoes and green beans as directed in the microwave, approximately 6 to 7 minutes. No need to skin potatoes. Cut into small bite sized pieces. Remove from oven and add the dressing, plus ripe olives. Can also garnish top, after mixing well, with several slices of tomato. Delicious hot or cold. Serves 6.
Peel and wash potatoes and cut into quarters. Place potatoes and chicken in shallow baking pan. Mix the remainder of ingredients and pour over chicken and potatoes. Bake, uncovered, for 1 hour at 350°. Bake for 10 to 15 more minutes at 400°.
In large soup pot cook celery and onions in margarine until tender. Stir in flour until smooth. Gradually add water, then bouillon, pepper and vegetables. Bring to a boil. Reduce heat. Cover and simmer 15 minutes. Add milk and cheese. Cook and stir until cheese melts and soup is hot (do not boil). Refrigerate leftovers. Yields 6 servings.
Stir brown sugar into yogurt. Add apricot nectar, cinnamon and nutmeg. Stir until smooth. Cover and store in the refrigerator up to 2 weeks. Makes 1 cup (sixteen 1-tablespoon servings).
Beat Crisco, oleo and sugar until creamed. Beat in eggs, one at a time, until fluffy. Mix flour, baking powder and salt. Add to Crisco mixture alternately with milk beating well. Mix in vanilla. Bake in tube pan at 350° for 1 hour and 10 minutes. Cool in pan after loosening sides.
Blend lemon juice and Eagle Brand milk. Add crushed pineapple and nuts. Blend well. Stir in Cool Whip. Pour into baked or graham cracker crust. Chill for approximately 2 hours.
Put first 8 ingredients in a large mixing bowl; beat at medium speed until well blended. Grease and flour a 9 x 13-inch pan. Pour in batter; bake about 30 minutes in a 350° oven.
Chop figs in small pieces. Mix all ingredients together and pour into a greased loaf pan. Bake at 350° for 40 to 45 minutes.
Heat oven to 325°. Grease and flour a tube pan. Beat sugar and butter in a large bowl at medium speed. Add eggs one at a time. Mix flour and soda and add to sugar mixture alternately with milk. Beat until well blended. Stir in lemon peel and juice. Spread in pan and bake about 1 hour. Cool 20 minutes in pan then remove to wire rack. Cool completely.
Mix all ingredients, except egg whites. Blend well. Beat egg whites until stiff. Fold into batter. Place cake in cold oven. Bake at 325° for 1 hour and 20 minutes. Bake in a tube pan.
Mix butter and sugar together. In a separate bowl put next 6 ingredients together. Add sugar and butter mix. Fold into well-greased 8 x 8-inch pan. Bake at 350° for 25 minutes. Let cool in oven.
Mix all ingredients in a large pan. Put spices in pieces of cheesecloth and make a little bag out of it by tieing it up with a string; let the string extend over the side of the pan. Simmer for 2 or more hours. When tea is brewed, discard bag.
Combine first 5 ingredients in a medium saucepan; bring to a boil. Thicken with cornstarch and water. Serve over deep fried chicken or pork chops dipped in egg and flour batter and deep fried.
Combine ingredients; mix well. Chill. Serve with crackers and vegetable dippers. Makes 3 cups.
Bake at 375° for 7 minutes. Mix all ingredients together until well mixed. Place in refrigerator for 1 to 2 hours before rolling out and cutting.
Simmer syrup and margarine in 10-inch skillet 2 minutes. Add carrots. Cook 10 minutes or until carrots are glazed, stirring frequently. Makes 4 to 5 servings.
Shred cheese and mix with sausage and Bisquick. Roll in small balls and bake at 350° for 15 minutes.
Mix cream and sugar together. Add Cool Whip and pecans. Drain pineapple and mix all ingredients together. Pour into crust and chill.
Brown hamburger; drain grease. Return to pot. Add water to cover hamburger and rest of ingredients. Simmer for 45 minutes on medium.
Heat oil in large pan over medium heat. Add onions, red and green peppers, coriander and cinnamon. Cook until onion is soft. Stir in sweet potatoes and cook 2 minutes, stirring often. Add tomatoes, lemon juice, saffron and drained garbanzos. Season with salt. Cover, reduce heat and simmer 15 minutes. Mix in zucchini and cook another 5 minutes.
Mix all ingredients together. Pour into baking dish. Bake at 350° for 30 minutes.
Heat large skillet. Add oil and butter. Add garlic and onion. Saute until almost transparent. Add zucchini. Cook until just wilted. Add wine vinegar, mustard and seasonings. Add cheeses (reserve some Parmesan cheese) and salt and pepper. Beat eggs with flour. Combine with the zucchini mixture and pour into shallow 2 1/2-quart greased baking dish. Top with the extra Parmesan cheese. Bake uncovered at 350° for about 1/2 hour until set in center and brown on top.
Mix together peanut butter, cream cheese, powdered sugar and Cool Whip. Pour into graham cracker crust. Keep in refrigerator until ready to serve.
Mix oil and water. Add soda to applesauce and combine with sugar. Add flour, salt, nuts, cinnamon, raisins and vanilla. Blend thoroughly. Turn into greased and floured 8 x 12 x 2-inch pan. Bake at 350° for 30 minutes. Cool 10 minutes. Cut into bars. Serve warm or cold. May be reheated.
Mix all together and	bake until firm in 325° to 350° oven in 9 x 13-inch pan.
Cream sugar and Crisco. Add eggs and milk alternating with dry ingredients. Add orange peel and zucchini. Bake in a 9 x 13-inch pan for 1 hour. If using a glass pan, bake at 325° or if using a metal pan, bake at 350°.
Mix everything but the tortillas. Spread mixture on each tortilla and put another and keep layering it. Cut in pie shaped slices to serve.
Cut the core out of the cabbage and put it in a large pot. Cover with boiling water. Place a tight-fitting lid and let it set.
Mix Jell-O and boiling water. Then add pie filling, pineapple and cold water. Chill.
Beat the egg and stir in milk. In other bowl, sift flour. Add sugar, salt and baking powder. Add this to milk mixture. Heat grease in electric skillet to 375°; turn once. Let drain on paper towel and sprinkle with confectioners sugar.
Beat egg whites stiff. Add sugar, baking powder and vanilla. Fold in nuts. Add crumbs. Mix all carefully and pour into greased 8-inch pie tin. Bake 20 minutes at 350°. Let cool and put whipped cream on top. Serves 8.
Scoop 1/4 to 1/2 sherbet into punch bowl and fill with lemon-lime soda. Mash sherbet to melt in bowl. This will foam.
Combine soy sauce, sugar, water, garlic, green onion and pepper in a large baking dish. Add beef and onion to marinade and let stand at room temperature 30 minutes. Add sesame oil to marinated beef mix and mix well. Cook on power 8 for 6 to 7 minutes or until meat loses its pink color. Makes 3 to 4 servings.
Melt chocolate chips and milk, bring to a boil. Boil gently 4 minutes or until thick, stirring constantly. Add marshmallow and stir until melted. Chill. Brown coconut in melted butter, stir in nuts and cereal. Spread 3 cups of the mixture in bottom of 9 x 13 pan. Cut ice cream into 12 slices, arrange 6 slices over cereal mixture-cover with half of the chocolate mixture then remaining ice cream slices. Cover with remaining chocolate mixture. Top with rest of crumbs. Cover and put in freezer. Take out 5 minutes before serving.
Beat all but butter and chocolate. Melt butter and chocolate. Add to mixture. Bake 20 minutes at 350°. Makes 2 pies.
Press crescent rolls into 18 x 11-inch Teflon pan (no holes; thin). Bake at 350° until golden brown; cool. Mix cream cheese, sour cream, garlic salt and onion salt together as a thick dip. Spread cream cheese mixture on cooled crust. Sprinkle vegetables on cream cheese and cool before serving.
Combine carrots, salt and water in 1 1/2-quart casserole. Microwave at full power 7 to 8 minutes or until tender, stirring once. Let stand. Combine remaining ingredients in a small bowl. Microwave at full power 45 to 60 seconds or until clear, thick and bubbly, stirring once. Drain carrots. Pour glaze over and toss.
Dissolve jello in hot water with 1/2 cup sugar. Add pineapple (undrained) and blueberries. Let congeal. Cream the cream cheese. Mix in the sour cream and 1/2 cup sugar. Spread on top of congealed salad. Nuts may be sprinkled on over top.
Preheat oven to 350°. Blend the sugar and butter. Add grated sweet potato and milk. Beat well. Add ginger and orange rind. Place in a shallow baking dish. Bake until golden brown.
Cream butter and sugar. Add egg and beat. Stir in flour and beat until it becomes stiff. Add berries carefully and, with fingertips, press into a 9-inch buttered baking dish. Bake at 350° for 25 to 30 minutes or until done.
Heat oven to 350°. Grease and flour a 9 x 13 x 2-inch pan.
Brown sausage and ground beef; drain. Add Velveeta cheese to melt. When melted, remove from heat and spread on party rye. Freeze on cookie sheet for 5 minutes. Remove from freezer and place in Ziploc bags. Place in freezer for future use. Heat in oven before serving.
Turn oven to 375°. Grease cookie sheets if necessary (check cookie mix package). Prepare cookie dough according to directions on package.
In a 9 x 13-inch pan, pour the pie filling. Sprinkle cake mix on top and spread evenly. Cut up butter; sprinkle with nuts. Add coconut, if desired.
Mix cheese and chilies in large bowl. Turn into a buttered 9 x 13-inch casserole. Beat eggs, milk and flour until well blended. Pour evenly over cheese and chilies. Bake at 350° for 30 minutes. Remove from oven; spread thick coating of taco sauce over top. Sprinkle chopped tomatoes over all; return to oven for 10 to 15 minutes more.
Soften gelatin in cold water. Dissolve in boiling water. Add salt, sugar, lemon juice and vinegar. Add chopped ingredients when partially set.
In large bowl, cut butter (room temperature) into dry cake mix; set aside 1 cup. Press remaining mixture into a 13 x 9-inch baking pan. Spoon the pie filling over the cake mixture. In small bowl, combine reserved cake mixture and coconut. Sprinkle over pie filling. Bake at 350° for 45 to 50 minutes until golden brown. Cool slightly before cutting into bars or squares. Great with ice cream. Can also be made with other pie fillings, as peach, blueberry, etc.
Preheat oven to 350°. Spray a Bundt pan with Pam. Sprinkle pecans in bottom of pan. Cut biscuits into fourths. Mix sugar and cinnamon in a plastic bag. Shake biscuit pieces in sugar mixture. Stack in pan on top of pecans. Add enough sugar to remainder of sugar-cinnamon mixture to make one cup. Add melted oleo and boil for 1 minute. Pour evenly over biscuit pieces in pan. Bake for 30 minutes.
Let stand 5 to 10 days. Wash and cut into sticks. Cover with water with 2 heaping tablespoonfuls alum overnight. In the morning, wash, drain and make the following syrup.
Brown ground meat with onion. Add corn, salsa sauce, cheese, salt and pepper. Spray a 10-inch pie pan with cooking spray. Put meat mixture in pan. Top with crushed corn chips. Bake at 350° for 30 minutes. Cool 10 minutes before serving. Yields 6 servings.
Blend the first 7 ingredients in a blender. Cut up the vegetables and pour refrigerated and chilled dressing over. Makes large amount to serve.
Saute onions in butter and oil 30 to 40 minutes. Stir in flour, salt, mustard and pepper. Add beef broth and cooking sherry. Cook everything (simmer) 30 minutes.
Remove and discard stalks and leaves of broccoli. Separate flowerets, wash, drain and place in large shallow container. Set aside. Combine vinegar, sugar, dill, salt, garlic, pepper and oil. Mix well and pour over broccoli. Toss gently to coat. Chill at least 24 hours. Toss several times. Garnish with lemon slices. May be served in marinade or drained. Serves 10 to 12.
Dissolve jello into water; add pineapple and cherry pie filling. Add 1 cup cold water. Congeal in refrigerator. When firm, add topping.
Dissolve jello in hot water and add Cheez Whiz. I use my hand mixer to mix. Add cottage cheese to jello and remaining ingredients. Cover and set in refrigerator overnight.
Melt margarine and pour in baking dish. Mix flour, sugar and milk. Pour over melted butter. Bring peaches to a boil; drain and spread over batter. Bake at 350° for 35 to 40 minutes or until golden brown.
Line an 8-inch square pan with foil. In a heavy saucepan, melt over low heat the chips with the condensed milk, stirring constantly. Remove from heat and stir in nuts and vanilla. Spread into prepared pan. Refrigerate until firm, about 2 hours. Turn fudge onto cutting board. Peel off and cut into squares. Store at room temperature in airtight container. Yields about 4 dozen pieces.
1st Layer: Mix graham cracker crumbs, 1/2 cup melted margarine and sugar and press firmly in a 9 x 13-inch pan.
Combine olive oil, garlic, and soy sauce in glass baking dish and mix well. Add zucchini and let marinate. Turn occasionally so both sides will be well coated. Let stand while preparing grill to medium heat. Cook until brown and tender; about 4 minutes each side. Season with salt and pepper. Transfer to plates and serve.
Mix ham, raisins, onion, curry and mayonnaise. Make into a ball. Soften cream cheese with milk and ice the ball. Sprinkle with parsley.
Cream butter with vanilla; add sugar and beat until fluffy. Add egg, then alternately the sifted dry ingredients with water until well blended. Add rolled oats. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350° about 12 minutes. Makes about 15 dozen cookies.
Melt butter in pan. Mix together flour, sugar, baking powder, salt and milk. Pour over melted butter. Bake at 400° until browned.
Dissolve yeast in warm water. Add to cooled milk. Add potatoes, shortening, sugar or honey, salt and eggs. Add flour to make a soft dough. Knead a little, not very much. Shape into rolls; let rise. Bake at 400° for approximately 20 minutes.
Cream sugar and Crisco. Stir in eggs. In another bowl, sift flour, spices, soda and salt. Add flour and beer alternately to sugar mixture, starting and ending with flour. Bake in a greased and floured Bundt pan. Bake at 350° for about 1 hour or until done.
Rinse and drain all beans. Combine beans, onion and pepper in large bowl. In small bowl combine salsa, Italian dressing, sugar and salt. Add to bean mixture. Chill for several hours. Stir in chopped tomato before serving.
Combine beans, milk, soup and 1/2 can of onions in dish. Bake at 350° for 30 minutes. Top with remaining onions and bake for 5 minutes more.
Combine dry ingredients in a big Ziploc bag. Roll the bag with a rolling pin until crumbs are made. Wet chicken pieces with water and shake in the bag. Lay pieces in a casserole dish. Bake at 375° for 35 to 45 minutes.
Mix in blender. Add ice and smaller amounts of water to blender for a slushie drink.