HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put sliced potatoes and butter in bottom of casserole dish. Sprinkle with onion and pepper. Empty soup, undiluted, over potatoes, onion and pepper and enough milk to cover bottom of dish. Add about 1 tablespoon of butter to top. Cover and cook about 45 minutes at 350°.
Cook onion in butter until brown. Combine with soup, milk, chicken or turkey and cooked noodles. Top with cheese and bake at 375° for 1/2 hour. Don't overbake or it will get pasty.
Whip cream. Add sugar and mix well. Add pineapple, marshmallows, cherries and rice. Mix lightly. Chill for 3 or 4 hours.
Mix the last 5 ingredients well (beat). Pour over vegetables. Cover and refrigerate overnight. Drain before serving.
Cook broccoli and drain. Mix with soup, mayo and other ingredients. Pour mixture into buttered casserole dish and cover with cracker crumbs and margarine. Bake at 350° for 45 minutes.
In large fry pan, saute ground beef, mushrooms and onions in hot oil until golden brown. Add bouillon cubes, water, salt, catsup and mustard, simmer 15 minutes. Combine flour with cold water. Slowly stir into meat mixture. Cook, stirring constantly, until mixture comes to a boil. Reduce heat, stir in sour cream, heat, but do not boil. Serve over noodles or rice.
Beat egg whites until stiff but not dry; set aside. Mix sugar, syrup, water and salt in a medium saucepan. Cook over medium heat, stirring until sugar dissolves. Continue cooking over medium heat until syrup cracks when dropped into small amount of cold water. Pour syrup slowly into egg whites, beating constantly, until all syrup mixture has been added to egg whites. Continue beating until the candy loses its shiny look. Add vanilla and nuts. Drop by spoonfuls onto a greased or foil-lined cookie sheet. Red or green food coloring may be added for Christmas. Makes 3 dozen.
Cook package wild rice in broth and water. Add the frozen peas, white beans, onion and red pepper during last 10 minutes of cooking time. Allow rice mixture to cool slightly. Mix Italian dressing with lemon juice and Mrs. Dash's seasoning to taste and combine with rice mixture. Serve on bed of crisp lettuce.
In a large bowl, mix Jell-O with boiling water. Stir until dissolved. Fold in all at one time strawberries with juice, drained pineapple, bananas and nuts. Put 1/2 of mixture into baking dish as first layer. Refrigerate until firm. Spread sour cream evenly over firm Jell-O as second layer. Spoon remaining mixture over sour cream as third layer. Refrigerate. (Sliced bananas won't turn dark if soaked in lemon or orange juice for several minutes.)
Preheat oven. Melt shortening in a 13 x 15-inch pan. Place salted chicken pieces in pan. Do not crowd.
Blanch tomatoes and peel. Cut tomatoes in half and remove seeds. Chop until texture is fine. Mix 1 part tomato with 3/4 part sugar. Cook until desired consistency.
Boil hot dogs in water until they are cooked. Dry off hot dogs before dipping into batter. Mix all the dry ingredients in a large bowl. Beat the egg, then combine it with the milk. Add the milk to the dry ingredients, then mix well. Dip the hot dogs in the batter. Heat the oil to 375°. Cook 1 minute in hot oil or until golden brown.
Cook meat 3 hours at 300°. Remove fat and bones. Add remaining ingredients. Cook for 3 hours. Serve on bun. Freezes well.
Mix in order given. Dough should be stiff enough not to be sticky. Let rest for 30 minutes or so. Roll out, print, cut and set on greased cookie sheet on which you have sprinkled anise seed. Leave in a cool place overnight to dry. Cover lightly or not at all. Bake in the a.m. at 350° until light brown.
Combine sugar, pecans and cinnamon; set aside. Cream butter and 1 cup sugar. Beat in eggs and vanilla. Alternate flour and baking powder with sour cream. Top cake with first 3 ingredients before baking. Bake at 350° until cake is done.
Combine butter and cream cheese, creaming until well blended. Combine flour and salt; add to creamed mixture, mixing well. Shape dough into 8 balls; wrap each in plastic wrap and chill at least 2 hours. Roll each ball of dough into an 8-inch circle on a lightly floured surface; cut into 8 wedges. Combine walnuts, sugar and cinnamon; sprinkle 1/4 teaspoon mixture over each wedge of dough. Starting at wide edge of dough, roll up each wedge. Shape into a crescent. Place point side down on ungreased cookie sheet. Bake at 350° for 12 minutes or until lightly browned. Cool and dust with powdered sugar.
Stir together flour, whole wheat flour, baking powder and salt. Make a well in the center. Combine egg, milk, honey, oil and lemon peel; add all at once to dry ingredients, stirring just until moistened (batter should be lumpy). Grease muffin cups or line with paper baking cups; fill 2/3 full. Bake in a 375° oven about 20 minutes. Makes 12.
Cream oleo, sugar and eggs in a large bowl. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Divide the batter in half. Combine 1/4 cup sugar and cocoa; add to about 1 cup mixture. Blend in vanilla. Spoon into greased 9-inch square pan. Spread evenly and add the pumpkin pie filling and spice to remaining batter. Spread on top of the chocolate mixture. Bake at 350° for 40 minutes or until brownies begin to pull away from edges of pan. Cool in pan. Frost with Chocolate Glaze. Makes 16 brownies. I double recipe.
Mix together cake mix, 1 egg, and melted butter. Dough will be stiff. Press into greased 9 inch x 13 inch pan. Mix together cream cheese, 2 eggs, and box of confectioners sugar. Pour over cake batter. Bake at 350° for 35 minutes.	Cool and cut into squares.
Saute hamburger and onion. Place in bottom of large casserole dish. On top, add beans, corn and chili peppers. Cover with cheese. Mix cornbread according to directions and spread over top. Bake until golden brown.
Beat eggs in large mixing bowl. Slowly add sugar and spices. Mix on low speed. Add pumpkin and mix on low. Add evaporated milk. Mix on low speed. Pour pumpkin into pie shells. Place pies on cookie sheet. Bake at 450° for 10 minutes. Then lower oven to 325° for approximately 30 minutes. Keep a check on pies. Deep dish will take longer to bake.
Brown meat and onions together; drain. Cook zucchini in small amount of water until tender; drain. Mix all ingredients together in a large bowl.
Beat margarine until smooth. Gradually add sugar, beating well at medium speed with an electric mixer. Add cocoa mix, egg substitute and vanilla, beating until well blended. Combine flour, soda and salt; add to margarine mixture, mixing well. Stir in cereal. Drop dough by rounded tablespoonfuls onto cookie sheets coated with cooking spray. Bake at 375° for 10 minutes, or until lightly browned. Remove to wire racks; cool. Yields 1 1/4 dozen.
Cook broccoli and onion until tender in broth. Add 1 pint of half and half milk. Add jar of Cheez Whiz. Stir until cheese is dissolved. Add butter or margarine. Enjoy.
Beat egg and egg yolks until very light. Beat in sugar, cream, salt and rum. Stir in flour. Dough will be soft. Knead on floured board until smooth. Cover and let stand 10 minutes. Roll thin about 1/8-inch or thinner. Use a small amount of dough at a time and keep rest covered (has a tendency to dry out).
Soften yeast in lukewarm water. Pour hot milk over sugar and shortening; cool to lukewarm. Add 1/2 cup flour and mix thoroughly. Stir in softened yeast and half of remaining flour; beat thoroughly. Add enough flour to form a soft dough.
Cook carrots in salted water until just tender; drain and cool. Combine the remaining ingredients. Add the carrots and let stand at least 12 hours before serving. Serve cold. Keeps in refrigerator for about 2 weeks.
Place margarine in a 9 x 13-inch baking dish. Put in oven until melted. Mix other ingredients together except fruit and pour over melted margarine. Then pour fruit on top. Bake in preheated 350° oven for about 25 to 30 minutes.
Mix by hand. Pat onto a cookie sheet type pan until 1/2-inch thick. Then pour Top Mixture over it.
Preheat oven to 350°. Cut 1/2 cup butter into 1 cup flour until particles are the size of peas. (I use a food processor.) Sprinkle 2 tablespoons water over mixture and mix with a fork. Gather pastry to a ball. Divide in 2 halves; pat each half into a rectangle 12 x 3-inches on an ungreased cookie sheet.
Combine ingredients and mix well. Drop spoonfuls the size of walnuts onto cookie sheets. Bake at 350° for 12 to 15 minutes or until done. Roy's favorite.
Bake cake according to directions, using 2 round pans or sheet pan. Let cake cool. Cut in half if sheet pan. Crumble one of the cake halves in bottom of punch bowl. Mix together pineapple, pecans and pie filling. Layer half of mixture on cake crumbs. Prepare pudding and pour 1/2 over fruit. Crumble other half of cake layer, remaining fruit, then remaining pudding. Spread Cool Whip on top. Sprinkle with nuts or coconut.
In a punch bowl, combine pineapple juice and ReaLemon. Just before serving, scoop sherbet into punch bowl. Add champagne. Stir gently. Makes about 2 1/2 quarts.
Mix all together in blender. Batter will be watery. Grease 9-inch pie pan lightly. Pour in pie plate. Bake at 350° for 50 minutes.
Melt on low heat the butter and peanut butter. Blend in sugar and Rice Krispies (if too moist, add sugar. I never used a whole pound.) Chill slightly and form small 1-inch balls. Chill. Dip 1/2 of each candy into melted chocolate morsels if desired.
Mix yeast and warm water. Combine potatoes, shortening, sugar, salt and milk until lukewarm and add to yeast mixture. Add egg to mixture and stir in flour. Knead lightly on lightly floured board. Let rise about 1 hour and punch down and let rise about 10 minutes. Shape into rolls and let rise 1 hour and bake 10 to 12 minutes until brown at 400°.
Heat water and butter together to a boiling point in an enamel pan. Add flour all at once and stir constantly with wooden spoon until mixture leaves sides of the pan and forms into a big ball (about 1 minute).	Remove	from heat; cool thoroughly. Add unbeaten eggs, one at a time. Beat to a smooth paste after each egg is added. Then beat mixture until smooth and velvety. Drop from a spoon on an ungreased baking sheet, forming a ball the size of a small orange. Bake 40 to 45 minutes at 375°. When cool fill with favorite filling: vanilla or chocolate pudding, strawberries and cream. Sprinkle with confectioners sugar.
Preheat oven to 400°. Combine flour, sugar, baking powder, salt, cinnamon and nutmeg. In separate bowl, combine egg, milk and oil; stir into flour mixture. Place 1 tablespoon batter into muffin cups; spoon 1 teaspoon apple butter. Fill cups 2/3 full with remaining batter. Combine pecans and 2 tablespoons sugar; sprinkle atop batter. Bake 20 minutes.
Chop first 4 ingredients (onion and garlic extra fine). In large skillet or Dutch oven, saute gizzards in margarine, add onion and garlic. Add liver last, mashing so that it dissolves into gravy. Add rice and season to taste with salt and pepper.
Follow directions for Baking Powder Biscuits (steps 1 to 6). Roll into oblong, 1/4 inch thick about 10 x 12-inch. Spread with soft butter lightly. Sprinkle with mixture of 1/2 cup sugar and 1 tablespoon cinnamon. Roll up tightly lengthwise. Seal edges well. Cut into 12 equal parts about 1/2 to 3/4 inch thick. Place each in a muffin cup (cut side down). Bake about 12 to 15 minutes or until golden brown (set timer). Makes 12 cinnamon rolls.
Place lightly	toasted bread	in bottom of a buttered baking pan (9 x 13-inch). Spread chopped, cooked ham and shredded cheese over the toast. Beat eggs in a bowl with milk, salt, spicy brown mustard, pepper and nutmeg. Pour over the other ingredients. Bake 20 to 30 minutes at 350° or until browned.
Boil water and remove from stove. Add dates and soda. Let stand. Beat butter and sugar. Add eggs and beat. Add vanilla, then dry ingredients. Mix well. Add date mixture and nuts. Fill greased and floured pans half full. Bake 1 hour at 350°. Makes 2 loaves, 8 1/2 x 4 1/2 x 2 1/2-inch pans.
Brown meat and onion. Add other ingredients. Bake in oven at 400° for 20 to 30 minutes.
In frying pan, cook bacon until crisp; drain on paper towel. Add onion to pan; cook until tender. Remove from grease. Combine thoroughly in a bowl, brown sugar, vinegar, mustard, salt and pepper.
Grease 13 x 9 x 2-inch pan. Put bread crumbs on bottom. Coarsely shred corned beef. Layer meat over bread. Sprinkle with cheese. Beat eggs, milk and pepper in bowl. Pour over corned beef mixture. Cover with foil. Refrigerate overnight. When ready to bake, put casserole covered in 350° oven for 45 minutes, then uncovered for 10 minutes. Serve and enjoy.
Cook lasagne according to package directions. Pour layers of sauce in bottom of 9 x 2 x 13-inch dish. Put in 4 of the noodles. Put in all the spinach to which has been added 1 beaten egg, the cream and salt to taste. Add another layer of sauce. Put 3 noodles over this. Add all the Ricotta cheese to which has been added 2 beaten eggs and salt to taste. Add half the grated Mozzarella cheese. Add another layer of sauce, the remaining noodles, the remainder of sauce and the remaining Mozzarella cheese.
Mix first seven ingredients. Sprinkle meat with tenderizer and prick with fork. Rub meat on both sides with salt and a touch of cayenne pepper. Place ribs, meat side up in a foil-lined shallow pan, preferably on a rack so fat will drain away from meat. Bake at 425° for 30 to 40 minutes. Remove and pour off fat. When cool, cut into serving size pieces, place in large bowl and pour sauce over ribs. Marinate overnight or for several hours. Place on foil-lined broiler pan or foil covered charcoal grill. Cook slowly (300° to 350°) for 20 to 30 minutes. Baste often and turn at least once.
Soften cream cheese and cream with an electric mixer until smooth. Add mayo, onion, Worcestershire sauce, lemon juice and hot sauce; beat well. Spoon cream cheese mixture in shallow serving dish. Top with caviar, eggs and parsley. Serve spread with assorted crackers. Yield: 24 to 30 appetizer servings.
Cook macaroni and cheese as directed on package. Mix with other ingredients. Cut ham in small pieces and add to mixture. Mix well and put in a large casserole dish. Crush crackers and sprinkle on top. Bake at 350° until brown, about 20 to 30 minutes.
Combine 1/3 cup nonfat milk with milk powder. Pour into large saucepan, and add remaining milk, stirring thoroughly to combine. Heat mixture, over low heat, until temperature is 190°. Use candy thermometer, put into mixture, to determine temperature. Cover and reduce heat to 110°. Leave thermometer in saucepan.
Brown ground beef and drain well. Add package of taco seasoning mix and mix as directed on package. Add can of refried beans to beef and put in casserole dish. Mix together with wire whisk the sour cream and green taco sauce. Spread over beef and bean mixture. Top with Cheddar cheese. Bake at 350° until cheese melts and is bubbly. Serve with nacho chips.
Melt butter in Pyrex dish. Mix together sugar, baking powder, flour and milk. Pour into Pyrex dish on top of margarine. Pour peaches on top of batter. Bake 1 hour at 350°. Serve with ice cream while warm.
Bring to a boil magarine, water and cocoa. Mix together flour and sugar, then pour hot mix over them. Mix well. Add eggs, milk, baking soda and vanilla. Mix well. Pour in a 13 x 9-inch pan sprayed with Pam. Bake at 400° for 20 minutes. While still hot, cover cake with frosting. Then cover with chopped nuts.
Preheat oven to 325°. Melt sugar and butter in large saucepan. Add 1 egg and then 1/2 flour, another egg and then remaining flour. Add chopped pecans and vanilla. Pour in 9 x 9 x 2 1/2-inch metal pan. Bake 30 minutes. Yields 16 to 20 chewies.
Grind cranberries, apples and oranges together. Add pineapple and sugar. Mix well. Refrigerate at least 24 hours before serving.
Mix soup with sour cream; blend well. Add mayo, spinach and chestnuts. Refrigerate. Serve with crackers.
Scald milk; add sugar and salt. Stir until dissolved. Add rice, vanilla and nutmeg. Pour into a casserole and bake in slow oven (250°) about 45 minutes. Stir during cooking. Chill before serving.
Melt butter in a heavy saucepan over low heat; whisk in flour and garlic powder. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking until thickened. Add cheeses; cook over low heat, stirring until melted. Stir in corn and ham. Pour into a greased 2 quart baking dish.
In a medium saucepan, combine all ingredients except the eggs. Simmer over low heat, uncovered, until the onions are tender, about 10 minutes. Arrange the eggs in two 1-quart jars with tightly fitted lids. Pour 1 cup of vinegar mixture over the eggs in each jar. Cover and refrigerate several hours or overnight. Eggs may be stored in the refrigerator for up to 2 weeks.
Roll out dough; spread spaghetti sauce in middle of dough (not too heavy). Put on onions, peppers and mushrooms. Layer meats and cheeses. Fold dough from one side to top, then other side over that. Pinch ends shut. Bake at 350° for 20 to 25 minutes. Makes 2.
Preheat oven to 350°. Cream butter and sugar together until light and fluffy. Add vanilla and salt. Beat in melted chocolate. Beat in eggs. Mix in flour. Add pecans. Bake in buttered 8 1/2 x 8 1/2-inch or 11 x 7 1/2-inch pan for about 1/2 hour. Cool. Dust with powdered sugar.
Mix the apricots, coconut, nuts and milk. Shape the mixture into 1-inch balls. Roll in confectioners sugar. Let candies stand until firm (about 2 hours).
In saucepan, combine sugar, flour, butter and condensed milk. Bring to boil, stirring constantly. Boil 1 minute. Remove from heat. Add remaining ingredients, except marshmallows; mix well. Stir in marshmallows. Spread in buttered pan, 12 x 8-inch. Cool and cut into squares. Yields 40 squares.
Combine sour cream, eggs, onion salt and paprika. Mix until blended, set aside. Heat Crisco to 365° in deep pan. Coat oysters with crumbs, dip into sour cream mixture; drain well. Using a small amount of mashed potatoes, then adding more, coat oysters with mashed potato. Fry oysters several at a time for 1 1/2 to 2 minutes. Serve warm with lemon wedges.
Mix 1 cup of sugar and 1/3 cup of water; add 1 cup of strawberries and boil. Add 1 cup of sugar and 1 cup of strawberries and boil. Add another cup of strawberries and 1/3 cup sugar. Boil for 20 to 25 minutes. Let stand in glass bowl for 24 hours. Skim and stir occasionally. Seal in sterilized jars.
Combine coconut and margarine. Press firmly on bottom and up side of an 8 or 9-inch spring-form pan. Chill.
Combine all ingredients and chill for at least 2 hours or make a day ahead. Serve with chips, crackers or raw vegetables.
Wash rice and let it soak for 15 minutes. Saute onions until golden brown. Add cloves, cardamom, black pepper and peas. Drain the rice and add it to the pot of onions and spices. Measure 3 1/2 cups of water and add to the rice mixture; add the salt. Cook over medium heat until water has evaporated. Cover with lid and turn to lowest temperature possible and let the rice sit for 5 minutes, then turn the heat off.
Bring to boil in microwave. Microwave on High 2 minutes after boiling. Add 1/2 teaspoon baking soda; stir into syrup mixture. Spray large paper grocery bag with Pam. Fill bag with 4 quarts of popcorn. Add caramel mixture to popcorn and shake well. Microwave on High 1 1/2 minutes. Shake well. Microwave on High 1 1/2 minutes again and shake well. Microwave on High 1/2 minute. Shake well and pour onto cookie sheets to cool.
Slice celery and onion in tiny pieces and saute in margarine. Mix together in large bowl hamburger, sauteed onions and celery, eggs, parsley flakes, Worcestershire sauce, bread crumbs, salt and pepper. Form the mixture into tiny patties to fit dinner rolls and fry or bake in 350° oven until done. Makes approximately 36 patties. May be frozen until needed.
Saute onion in butter. Blend in flour, salt and pepper. Stir in broccoli. Cook 1 minute, stirring constantly. Gradually stir in milk. Heat until it bubbles and thickens.
Cream shortening and sugar. Add egg and flavoring. Beat good. Sift flour, salt and baking powder. Add 2 cups of cookie or cake crumbs and add flour. Mix all together and line cake pan with pie dough. After pouring cake dough in pie crust, fold pie dough over top and bake like cake.
Fill 6 x 10-inch baking pan with sliced apples. Mix together with 2 knives until crunchy and spread over fruit. Pour over all 1/2 cup melted butter. Sprinkle cinnamon over top. Bake 30 minutes at 350°. Serve warm with vanilla ice cream.
Cook shells as directed on package; drain. Saute ground beef. Mix cottage cheese, butter and tomato sauce until well blended. Stir in mushrooms and green pepper. Place a layer of cooked shells in bottom of lightly buttered casserole. Cover with a layer of cottage cheese mixture. Top with half of the pepperoni. Place 2 slices of Mozzarella cheese on top. Crumble 1/3 ground beef evenly over cheese. Repeat layers until all ingredients are used, ending with Mozzarella cheese on top and ringing with pepperoni slices. Bake at 350° for 45 minutes until hot and bubbly.
In a large saucepan, melt butter. Add flour and stir until smooth. Add onion and cook until soft. Add milk. Cook until smooth and thick, stirring constantly. Add all seasonings and Worcestershire sauce and mix well. Add thawed spinach, including any liquid. Stir in cubed cheese and blend until cheese is melted. Add red pepper, if desired.
Melt butter and cool. Add remaining ingredients. Pour into 2 pie shells. Bake at 325° for 40 minutes.
Saute garlic in small frying pan until light golden brown. Put tomatoes in a saucepan. Add garlic. Cook for 15 to 20 minutes. Saute shrimp for one minute in a very hot frying pan, using the oil you cooked the garlic in. Add shrimp to tomato sauce. Cook only 2 minutes longer. Serve over linguine, prepared according to package directions.
Sift flour, soda and cocoa together. Cream butter and sugars well. Add eggs one at a time. Add dry ingredients alternately with sour cream, beginning and ending with flour until well mixed. Add vanilla. Pour into well greased and floured tube pan. Bake at 325° for an hour or until tests done with a toothpick. Cool completely on rack. Dust on powdered sugar or icing.
In a large skillet, fry bacon until crisp; take out and set aside. Drain all but 3 tablespoons bacon drippings. Add onions and cook until tender. Stir in flour, blending well, and add vinegar and water. Cook and stir until bubbly and thickened. Add sugar and stir until it has dissolved. Crumble bacon; gently toss with potatoes. Add to skillet and stir to coat potatoes. Heat until potatoes are warm. Serve immediately.
In a large Dutch oven, boil water. Add peeled potatoes that have been sliced. Cook until potatoes are tender. Add remaining ingredients, except milk. Cook 20 minutes. Add milk. Stir and serve.
Prepare 1 package lime jello according to given directions. When jello begins to thicken, beat in cream cheese, pineapple and Cool Whip. Refrigerate.
Place chicken breasts in a casserole dish. Combine all other ingredients and pour over chicken. Bake at 325° for about 1 1/2 hours. Do not cover chicken. Bake in open casserole dish. Serve with rice.
Cook strawberries with 3 tablespoons flour until thick. Cool. Whip the Dream Whip with sugar and sweet milk until stiff. Add the softened cream cheese. Take the graham cracker crumbs and butter and mix together. In the bottom of a large cake pan, layer the crumbs, cheese and strawberries. Then refrigerate until set.
Mix popcorn and peanuts in a large bowl. In a medium saucepan combine brown sugar, corn syrup, butter and salt over low heat until butter melts. Cook without stirring for 3 minutes. Add baking soda and vanilla; remove from heat. Stir until mixed then pour over popcorn. Mix until evenly coated. Bake 15 minutes at 300°. Break into pieces. Store in airtight container.