HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel the potatoes and carrots and dice to bite size. Chop up the onions. In a large cooking pan, put in the potatoes and onions. Pour in just enough water to barely cover over the potatoes and let them cook until tender, along with the salt and some sprinkling of pepper. Next, add the tomato juice, carrots, celery and cabbage and cook until tender. Add the margarine and just enough milk to change the soup's color from dark red to a medium red. Simmer some additional minutes to blend and serve.
Melt margarine in large pot on low heat. Add marshmallows and stir until melted, then add Rice Krispies and spread in a 9 x 13-inch pan to cool.
Mix sugar, oil, salt and warm water; mix well. Add flour to make dough pliable. Grease bowl; cover lightly with Saran Wrap. Let stand overnight to rise. Do not put in refrigerator. Divide into 3 parts; knead and place in loaf pans. Let rise and bake at 350° for 25 to 30 minutes. Brush with butter; let cool and wrap.
Combine flour, sugar and baking powder. Add juice from peaches and mix. Melt margarine in baking dish. Pour batter into baking dish and put peaches over batter. Bake at 350° for 45 minutes or until light brown.
Mix together plain yogurt and soup mix until well blended. Store in refrigerator overnight or at least several hours. Serve with vegetables and crackers. Very low calorie.
Cook broccoli and celery together. Chop or run through food chopper. Cook milk, butter, cornstarch and seasoning until smooth. Add cheese and mix; add broccoli and simmer. Serves 4 to 6.
Boil squash. Drain off liquid. Put a layer of squash in Pyrex bowl; top with onion slices and cheese, repeat. Season with butter to taste. Crumble toasted bread slices on top. Cook for 25 minutes at 350°.
Peel and slice thinly potatoes, onion and green pepper. Cook the three together. When done, drain and place in baking dish with milk and butter or margarine. Sprinkle cheese over top. Bake until cheese is melted. Bake at 350° for 15 to 20 minutes.
Wash cucumbers; let stand overnight in cold water. Put whole cucumbers in clean jars. Add 2 heads dill, 1 clove garlic, 1/8 teaspoon alum, 1 hot pepper and 1 grape or bay leaf to each jar. Heat salt, water and vinegar to boiling. Pour into filled jars and seal.
Cream the butter and sugar. Stir in the egg, lightly beaten. Add the coconut, flour and vanilla. Drop by tablespoons onto a buttered and floured cookie sheet. Bake at 400° for 15 minutes.
Blend 2 tablespoons of cream with cream cheese. Heat 1 cup of pear juice and add to jello. While still hot, mix cream cheese mixture into the jello. Refrigerate for a short time until it starts to set. Fold in mashed pears and whipped cream. Refrigerate. Will serve 12 to 14.
Sprinkle chicken with paprika, salt and pepper. Spray skillet with Pam. Add chicken breasts and brown on both sides. Add water. Cover and simmer for 15 minutes. Add squash, onions and an additional 1/4 cup water, if necessary. Cover and cook 5 to 8 minutes longer until chicken and squash are tender.
Combine vegetables and cook in water. While vegetables are cooking, melt butter in large pot, make cream sauce with flour, milk and chicken broth. Add bacon, vegetables, parsley and salt.
Mix together sugars, margarine, oil, cereal, oats, salt, egg and vanilla. Blend well. Sift dry ingredients together and add to mixture. Mix well.
Cream together shortening, both white and brown sugars and vanilla. Sift together flour, cinnamon, salt and baking soda. Beat eggs. Add creamed shortening mixture and rest of ingredients. Round teaspoon shape into balls. Place on greased cookie sheet 2 inches apart. Bake at 350° for 10 minutes.
Saute celery and onion in margarine; add other ingredients. Cook for 10 minutes. Serve with any meat.
Brown meat. Add salt. Add diced onion and green chilies. Add Rice-A-Roni to meat mixture and follow directions on back of box by adding small can of tomatoes with water. Simmer with lid on. When done, add olives and top with cheese.
Combine ingredients. Pour into pie shell. Bake at 350° until knife inserted in center comes out clean.
Line 9 x 13 pan with whole graham crackers. Bring to a boil, brown sugar, butter, milk, coconut and graham cracker crumbs. Boil 10 minutes. Pour over top of crackers while hot. Place a layer of crackers on top of filling. Spread with powdered sugar frosting or other white frosting. Cut into bars.
Bring 1 cup water to a boil in a 10-inch skillet. Sprinkle salmon with a little salt. Place half of the fish on a greased rack in a pan so fish does not touch water. Cover pan tightly and steam for 5 to 7 minutes or until fish flakes when tested with fork. Remove to shallow dish. Repeat with remaining fish. In a screw-top jar, combine remaining ingredients and 3/4 teaspoon salt. Shake vigorously. Pour over fish. Cover. Chill several hours or overnight, spooning mixture over fish several times. Drain before serving and spoon vegetables on top of fish.
Mix all ingredients together. Pour into greased baking dish or pan. Cover and bake 15 to 20 minutes in 400° oven. (For glass dish, bake for 35 minutes in 350° oven.)
Combine biscuit mix and milk, stirring with a fork until blended. Turn dough out onto a lightly floured surface and knead 4 or 5 times. Roll dough into a 15 x 9-inch rectangle and spread with 2 tablespoons butter. Combine 1/4 cup brown sugar and cinnamon. Sprinkle mixture over dough. Starting with long side, roll up jelly-roll fashion. Pinch seam to seal (do not seal ends). Cut into 12 slices. Combine remaining 1/4 cup brown sugar, melted butter and pecans. Divide mixture equally into well-greased muffin pans. Place slices, cut side down, into muffin pans. Bake at 350° for 20 to 22 minutes or until lightly browned. Remove from pans immediately. Yield: 1 dozen.
Mix flour, oatmeal, brown sugar, melted butter and cinnamon until crumbly. Set aside. Combine sugar, cornstarch, water and vanilla in a saucepan and cook until thick and clear. Press half of the crumb mixture into a greased 9-inch square pan and cover with the rhubarb. Pour the cornstarch mixture over the rhubarb. Top with the rest of the crumb mixture. Bake 1 hour at 350°.
Mix well. Refrigerate overnight, if possible. Serve with cleaned crisp assorted vegetables.
Crush vanilla wafers. Melt margarine in frypan. Add coconut and cook until coconut is toasted. Mix with vanilla wafers. Press mixture into 12 x 9-inch pan, saving about 1 cup to sprinkle on top. Slice ice cream and spread evenly over crust. Sprinkle cup of crumbs on top. Cover and place in freezer.
Mix cake batter according to directions on package. Pour half of cake mix into long pan, greased and cook for 15 minutes. Take out and top with the following. Melt in double boiler, caramel kisses, Pet milk and butter. Pour this over cake. Sprinkle chocolate chips and nuts over this, then pour over half cake batter over this. Return to oven and bake for 15 to 20 minutes.
Saute onion. Add broccoli and soup. Toss in skillet. Layer rice and broccoli. Put sliced Velveeta cheese on top. Sprinkle with paprika. Bake in 8-inch square casserole for 30 minutes at 350°, uncovered.
Mix cream cheese and sweet condensed milk. Fold in Cool Whip. Set in refrigerator and chill. Melt oleo in iron skillet on medium heat on top of stove. Add coconut and pecans and toast on medium heat, stirring often. It takes about 6 to 8 minutes. Pour on paper towel and let cool. Layer Cool Whip mixture in pie shell. Drizzle with caramel sauce and the coconut and pecans. Keep repeating this until shell is full.
In a large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt. Stir in carrots, raisins, coconut and pecans.
Assemble all ingredients in a salad bowl large enough to hold all. Add sour cream last. Serves 10 to 12.
Mix all ingredients (except ginger ale). Chill. Add cold ginger ale just before serving. Serves 50 people (5 ounce servings). This is a good punch and inexpensive. For a different color punch, use different flavor of Kool-Aid.
Combine sweet potatoes with all ingredients, blending well with an electric mixer or wooden spoon. Pour into pie crust. Bake in preheated oven (400°) for about 30 minutes or until golden brown and puffy. Serve alone or with sweetened whipped cream. Makes one 9-inch pie.
In large pan, blend first 4 ingredients. Add 1 teaspoon salt. Stir in 10 cups water. Boil until thick and bubbly. Add lemon juice.
Mix in a large bowl 1 1/2 cups flour, 1/4 cup sugar, salt and dry yeast. Heat milk, water and shortening until warm (120° to 130°). Pour into flour mixture. Add eggs and beat with mixer at low speed for 1/2 minute. Continue beating for 3 minutes at high speed. Stir in 3 1/2 cups flour. Dough will be soft. Knead for about 3 minutes. Let rest 10 minutes. Shape with a dent in the center. Fill as desired. Let rise in a warm place, about 40 to 60 minutes. Bake at 375° for 15 minutes.
In a greased 2-quart casserole, put a layer of the apricot halves. Cover with sugar, then a layer of the crumbled crackers and dot thickly with butter. Repeat to top of dish. Bake slowly at 300° about 1 hour. Serves 10 to 12.
Spoon a small portion of sauce in bottom of a deep casserole dish. Place potatoes and squash on top of sauce, then continue layering bread crumbs and cheese, then repeat layering each thing like you would do lasagna. Top with cheese. Bake 1 hour.
Combine all ingredients in a casserole dish. Refrigerate overnight.	Bake 1 hour in a 350° oven. Serves 4.
Combine ingredients in a saucepan. Heat and stir until melted. Serve warm over vanilla ice cream.
Mix first 5 ingredients together until very creamy. Add the flavorings and the sifted dry ingredients. Mix well and form into balls about the size of walnuts. Flatten with a glass or potato masher dipped in sugar. Press an M&M or raisin in center for color. Bake on a greased cookie sheet at 375° until lightly browned. Makes about 4 dozen cookies.
Bake at 250° covered for 3 hours (2-quart casserole).
Mix all ingredients and place in to a 2 qt. baking dish. Bake at 350° for about 25 minutes. Top with shredded cheese as desired and return to oven for 5 minutes.
Make a 10-inch circle with refried beans on cookie sheet. Mash avocados with lemon juice and hot sauce to taste and spread on top.
Brown meat. Add beans and salt. Simmer 5 to 10 minutes. Chop lettuce, tomatoes and onions. Toss with grated cheese. Add crushed Doritos, meat and beans mixture and salad dressing.
Rinse and pat dry chicken. Cook garlic in butter for 30 seconds. Mix flour, salt and pepper; coat chicken in mixture. Cook chicken in butter mixture for 20 minutes, turning once. Remove chicken, cook onions and sliced mushrooms in butter. Place chicken in casserole 13 x 9 x 2-inch. Spoon onions and mushroom butter mixture over chicken. Top with cheese slice. Bake at 400° until cheese melts and dish is warmed.
Cook turnips and drain well. Layer turnips, salt, pepper, margarine, crackers and cheese. Repeat 2nd layer just like the first layer. Mix milk, flour and egg. Pour over turnips. Bake at 350° for 30 to 35 minutes.
Put all ingredients into saucepan and boil for 1 minute. Pour into jars and turn them upside down for 5 minutes. After 5 minutes are up, turn jars upright.
Whip cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk, blending thoroughly into mixture. Fold Cool Whip into mixture. Pour into crust. Sprinkle with chopped peanuts. Freeze until firm and serve. For storage longer than 4 to 6 hours, wrap well for freezing.
Mix sugar and water in a large pan and bring to a boil. Boil for 3 minutes and cool. Add juice of oranges, pineapple juice, and lemon juice. Mix well. Mix mashed bananas with other ingredients. Freeze. About 1 hour before serving, take out of freezer. Add approximately 2 quarts of 7 up. Will keep for months in the freezer.
Grind berries in food chopper. Add sugar and let set overnight. Next day, fix jello with 1 cup boiling water. Add jello, then add rest of salad fixings. Let set. Be sure to cover.
Preheat oven to 350°. Mix first 6 ingredients. Soak bread in water, then tear it into small pieces and add to meat mixture with beaten yolks. Mix. Beat egg whites until stiff; fold into meat mixture with a fork. Form into oblong patties, about 3 inches long.
Thoroughly mix potatoes, sugar and eggs. Gradually add milk, mixing well. Add cinnamon, cloves, nutmeg and ginger. Pour into a well-greased casserole dish. Bake for 30 minutes at 350°. When done, remove from oven. Place marshmallows on top. Place back in oven just long enough for marshmallows to melt enough to spread together over top of casserole.
Place chicken breasts in large 8-quart pan covered with water. Simmer approximately 30 minutes until tender. (Add onion, celery flakes, bay leaves, salt and pepper when cooking chicken.) Remove cooked chicken and cut into pieces. Return to pot. Add Veg-All vegetables, cooked noodles, tomato sauce and bouillon cubes. Simmer 30 minutes. Serves six. Great over Minute rice or served with corn bread.
Melt margarine, marshmallows and sugar on low heat; remove from heat and add dates. Then add all fruit, cracker crumbs and nuts. Press in large loaf pan lined with buttered wax paper. Dip fingers in water to press in pan. Refrigerate. Pry out of pan. Ready to slice and enjoy.
Cook the carrots in the salted boiling water (covered) until carrots are barely tender, about 8 minutes. Drain. Cream the other ingredients in a saucepan; cook over low heat, stirring constantly until thick. Add carrots and reheat.
Mix all ingredients. Warm until cheeses melt and liquids form smooth sauce. Stir and place in casserole dish. Cover and bake at 325° for 45 minutes.
Cut 12 doughnuts and holes	from bread; set aside. Layer scraps of	bread in bottom of a 13 x 9 x 2-inch baking dish. Layer cheese, broccoli and ham. Arrange bread doughnuts and holes on top. Combine eggs, milk, onion, mustard and salt. Pour over all. Refrigerate 6 hours or overnight. Bake at 325° for 55 minutes.
In large bowl, blend pancake mix, sausage and water until well mixed. Add cheese and thoroughly mix. Form into balls (about 40). Place on lightly greased cookie sheet. Bake at 375° for about 12 minutes or until brown.
Dice potatoes into small cubes, leaving the skins on. In a casserole dish, place cubed potatoes and sprinkle onion soup mix on top. Pour melted butter over the cubed potatoes and bake in a preheated oven at 350° for an hour.
Mix eggs, molasses, shortening and sugar together, then add ginger, cloves, allspice and flour. Mix soda and water and add to mixture and mix well with other ingredients. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 minutes.
Combine first six ingredients. In a small bowl, combine the mayonnaise, relish and seasonings. Stir into pea mixture. Refrigerate until serving.
Peel and slice potatoes. Melt butter or fat in heavy skillet. Add potatoes. Stir one time, adding more fat if potatoes stick. Cover and cook for 10 minutes. Uncover, season and cook over high heat for another 10 minutes. Turn often now until brown.
Thaw berries. Cut cake in cubes. Mix with strawberries. Dissolve jello in 2 cups boiling water and pour over cake and strawberries. Mix thoroughly and put into mold. Chill until firm. Use topping if desired.
Thaw crabmeat; drain. Separate into small pieces and mix 1/2 cup soaked bread crumbs, eggs, mayo and parsley. Put into 1-quart greased casserole dish. Top with cracker crumbs. Bake in 450° oven for 25 minutes. Makes 2 to 3 servings.
Soak kidney beans 1 hour. Cover with water; add onion, salt, pepper, garlic and brown sugar. Cover and simmer beans 1 hour. Add sausage and simmer 45 minutes longer. Serve over cooked rice.
In a small bowl, beat egg whites until stiff. Beat in half of the sugar, then all of the vanilla. In another bowl, blend together the crushed wafers and the other half cup of sugar, mixed with chopped nuts. Fold wafer mixture into first mixture. Press into greased and floured 9-inch pie pan. Bake in 325° oven for 25 minutes. Let cool. Spread strawberry ice cream evenly in crust. Top with whole strawberries. Freeze until solid.
Mix thoroughly the shortening, sugar and egg. Stir in buttermilk and vanilla. Sift together and stir in the flour, baking soda and salt. Chill dough approximately 1 hour. Drop by rounded teaspoonfuls about 2-inches apart on lightly greased cookie sheet. Sprinkle with mixture of 1/4 cup sugar and 1 teaspoon cinnamon. Bake at 400° for 8 to 10 minutes or until set, but not brown.
Mix. Pour over ham balls. Bake uncovered for 1 hour at 350 degrees.
In 2 cups hot water, add sugar, butter and salt. Soften the yeast in 2 cups warm water. Add 2 cups dry milk. To this mixture, add first mixture that was in 2 cups hot water (butter should be melted). Add 12 cups flour. Knead dough until all flour is mixed in. Grease bowl with oil; put dough in, making sure all sides are oiled. Place towel over top; let rise. When it has doubled, then punch down and make bread loaves. Let rise again. Bake at 400° for 10 minutes, then at 350° for 25 minutes.
Work shortening until fluffy. Gradually add sugar; add beaten egg, then stir in flour, baking powder and salt sifted together. Add other ingredients and mix well. Drop on greased cookie sheet and bake at 375° for 10 minutes.
Place all ingredients in blender on medium speed for about 30 seconds or until mixture is smooth. Serve as dip for carrots, celery, cucumber, broccoli or other favorite raw vegetable.
Cook ground beef until brown in a large pot. Drain off grease. Add rest of ingredients. Bring to boil, then lower heat and simmer. Stir occasionally until ready to eat.
Mix water and orange juice together. Add ice cream and sherbet by spoonfuls. Slowly add ginger ale. Stir to mix. A delicious foamy punch.
Saute zucchini in 1/4 cup of the butter. Season with salt and pepper. Set aside. Cook ziti; drain and return to pot. Add remaining butter. Toss to melt and coat ziti. Add zucchini, ham, cream and 3/4 cup of the cheese. Toss to coat. Top with remaining cheese. Serve immediately.
Mix first 5 ingredients in medium saucepan and bring to a boil, stirring the mixture to prevent scorching. Boil until it forms a thread, 7 to 9 minutes, check often. Remove from heat and add vanilla. Pour over popped corn. Shape into balls and let set until cool.
In top of double boiler, combine sugar and mustard; whisk in vinegar, 1/4 cup water and the egg. Over gently boiling water, cook mixture, stirring frequently, until mixture thickens, about 10 minutes. Stir in preserves; heat through. Keep warm but do not boil.
Brown ground beef. Drain. Add remaining ingredients. Saute until onions, celery and green pepper are tender. Serve on buns or rolls.
Place layer of potatoes, layer of onion and layer of pepper; repeat. Mix soup, milk and salt. Pour over layers. Bake at 350° for 45 minutes. Top with cheese and bake about 20 minutes more.
Melt butter in skillet. Stir in flour, mustard, salt and pepper. Lower heat; stir in grated cheese. Add cooked macaroni. Put in heatproof bowl, cover with cracker crumbs, dot with butter. Bake at 400° for 1/2 hour.
In small saucepan, blend water, tomato sauce and spaghetti sauce mix. Simmer, uncovered, for 10 to 12 minutes. Meanwhile, combine 1 cup Mozzarella, the Ricotta or cottage cheese and the Parmesan cheese. Add eggs, parsley, salt and 1/8 teaspoon pepper; mix lightly. Add ground beef if desired.
Boil chicken, butter, onion, salt and pepper until done. Remove chicken and cool. Cook spaghetti in chicken broth until tender; drain. Add peas, tomatoes, pimentos and Cheez Whiz; mix. Debone chicken and add. Can be frozen.
Mix vinegar, sugar, salt, celery seed and oil. Bring to boil. Let cool. Mix cabbage and peppers. Pour dressing over slaw and mix well. Store in refrigerator. Will keep up to 6 weeks.
Cut up fryer and season with Season-All. Mix remaining seasonings and pour mixture over chicken. Leave in icebox at least 2 hours or overnight. Grease baking dish with some of the mixture poured over chicken. Roll chicken in bread crumbs and bake at 350° for about 50 minutes or until done.
Melt margarine in skillet. Saute onion and celery in margarine. Add salt, pepper, sage, thyme and poultry seasoning. In large mixing bowl, combine bread crumbs and cornbread. In smaller bowl, blend cream of chicken soup, water, egg, egg white and vinegar. Add celery and onion mixture to bread crumbs; toss lightly, then add liquid mixture and blend thoroughly. Turn into greased baking dish and bake at 350° for 1 hour. (If desired, dressing may be prepared ahead of time, baked 30 minutes, cooled and frozen. Then, bake about 45 minutes when ready to serve.)
Combine sugars, flakes, oatmeal, flour, soda, salt, baking powder and nuts. Make well in center, pour in melted butter and beaten eggs. Mex well. Drop by teaspoonfuls on cookie sheet. Bake at 375° until brown.
In blender or food processor, blend cottage cheese, honey, lemon juice and cinnamon until smooth. Spoon into medium bowl; stir in apple, raisins and walnuts. Cover; chill at least 1 hour to blend flavors. Serve as a dip with crackers.
Whip cheese, sugar and peanut butter well. Add milk slowly. Fold in Cool Whip. Pour in graham cracker crust. Chill.
Fry, crumble sausage, drain. Butter casserole and bread. Layer bread, cheese (grated). Put sausage over top. Mix eggs, milk, salt and pour over. Let soak several hours or overnight. Cook 1 hour at 350°. Prepare in a 9 x 13-inch dish. Serves 6 to 8 generously.
Cut the first 10 ingredients into pieces; set aside. In a large pan, beat eggs well. Add grape jelly and melted butter. Add soda to grape juice, stirring well. Add to mixture. Sift dry ingredients using only half of flour. Add to mixture. Mix remainder of flour with the diced fruit. Combine the 2 mixtures. Mix thoroughly. Grease a tube pan with Crisco and line pan with waxed paper. Cover with waxed paper. Set on a rack in a pressure canner with 1 quart of water in bottom of cooker. Put lid on and leave petcock open for first 30 minutes of cooking. Close petcock and let pressure rise to 10 pounds. Cook at 10 pounds pressure for 1 hour. Let pressure go down and take cake out. Put in a 200° preheated oven. Cook for 45 minutes, allowing cake to dry off. This is a moist cake and needs to be kept cool. Mrs. Craver always stored hers in an unheated room in her home.
Drain red cherries, reserving liquid; add water, if needed, to liquid to equal 1/3 cup. Cut up cherries; set cherries and liquid aside. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs. Add milk, butter and cherry liquid; stir into dry ingredients just until combined. Fold in red and green cherries, pecans and orange peel. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour or until bread tests done. Yields 1 loaf.
Combine these ingredients in bowl and mix well. Make 1/4 cup meatballs. Roll in cornmeal and brown slightly on both sides in skillet. Place meatballs in baking dish and pour tomato juice over meatballs. Bake 30 minutes at 350°.
Cool milk to lukewarm. Dissolve yeast in water and then add to milk, salad oil and sugar mixture. Add eggs. Add 4 cups flour; beat well, then add 3 1/2 to 4 more cups of flour, until stiff and not too moist. Turn onto well floured surface and roll around a few times. Put in warm place to rise 1 1/2 to 2 hours. (In a greased bowl large enough to let it rise until double.) Pour out onto floured surface; form into loaves. Place in greased pans (2). Cover with light dish towel and let rise until double. Bake at 400° to 425° about 20 minutes or until golden brown or sounds hollow when tapped. Grease top well.
Preheat oven 10 minutes at 400°. Bake pie shell for 10 minutes or until as brown as you like. Mix milk, lemonade and Cool Whip. Add some yellow food coloring (as many drops as you like). Refrigerate 3 hours.
Put sugar, oil and filling in bowl; beat well. Add eggs, one at a time; beat well after each. Add dry ingredients; beat until smooth. Pour into a 10-inch tube pan or a 13 x 9 x 2-inch pan. Bake for 1 1/4 hours at 350° (don't peek). Frost with butter icing.
Saute onions and garlic in olive oil. Add drained green beans and artichoke hearts. Simmer 5 to 10 minutes. Add bread crumbs and cheese; mix well and place in casserole dish. Sprinkle extra cheese on top. Bake at 350° for 25 minutes.