HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put shoulder bone in 5 or 6-quart pot (with some meat on it). Cover with water. Cut up onions. Add to pot. Simmer for 90 minutes. Remove bone from pot. Add cut-up tomatoes. Bring to boil. Add elbow macaroni. Boil 14 minutes. Add cut-up pieces of smoked shoulder.
In a large skillet, cook beef in oil until browned, drain off fat. Stir in onion, garlic, salt and pepper, tomato sauce and water. Bring to boil, stir in rice. Simmer, covered about 20 minutes. Place half the cabbage in buttered baking dish. Cover with half the rice mixture. Repeat layers. Bake covered at 350° for one hour.
Peel and slice potatoes. Place one layer of potatoes in baking dish. Sprinkle a thin layer of garlic salt on the potatoes. Slice oleo thin and place 1/3 on this layer. Repeat until ingredients are used. Cover and bake at 400° for 30 to 45 minutes.
Mix first 3 ingredients with blender until well mixed. Crush Oreo cookies with blender. Layer cookies, mix, pudding and cookies. Top with gummy worms; refrigerate.
Put vegetables into casserole dish. Add shredded cheese. Combine crushed crackers with margarine and sprinkle over top. Bake at 350° for 30 minutes. Serves 6.
Sift dry ingredients together; set aside. Mix oil, sugar and eggs, beating after each addition. Add sifted dry ingredients, mixing well. Blend in grated carrots, undrained pineapple, chopped nuts and raisins. Bake in a greased and floured 13 x 9-inch pan at 350° for 55 minutes or until done by test. Cool and frost.
Mix in bowl. Add a little water, if needed, and make dough ball until smooth and not too stiff. Roll out on floured board and roll into large, thin circle. Cut into strips (thin or wide). Drop in kettle with meat ball and cook until done.
Cream oil and sugar. Beat eggs until light. Add to oil and sugar the lemon flavoring. Beat well. Add sifted flour, alternately with milk, beating well after each addition, with electric mixer. Cover bowl and place in refrigerator overnight.
Combine all ingredients in a bowl. Mix well. Chill at least 2 hours. Makes 2 1/2 cups or enough filling for 10 sandwiches.
Drain, wash and mash pinto beans in bowl. Mix remaining ingredients into beans in order. Bake at 300° for 1 hour. Makes 3 (9-inch) pies.
Brown the meat and add all other ingredients. Simmer 30 minutes. Serve with Fritos, cornbread or whatever.
Preheat oven to 350°. Combine stuffing mix and butter or margarine. Mix until blended. Spread some in the bottom of a lightly greased shallow baking pan. Cover with a layer of chicken. Set aside. Combine broth and soups in a saucepan. Mix well. Cook five minutes or until heated. Spoon some evenly over chicken in baking dish. Repeat layers of stuffing and chicken until all are used, ending with stuffing. Bake for 45 minutes or until done.
Place in a large mixing bowl; with electric or hand beater, blend well. Pour into a punch bowl and gently stir in a quart of chilled ginger ale.
Place 6 slices of bread, buttered side down in buttered casserole. Spread meat over bread, cheese over meat. Cover with 6 bread slices, buttered side up. Mix remaining ingredients. Pour over all and refrigerate overnight. Bake at 325° for 55 minutes.
Melt butter, 1/2 powdered sugar and chocolate kisses together in a large pan. Add cereal to mixture. Stir to coat. Place mixture in a large paper bag. Add last of powdered sugar and shake until all coated. Bag in Ziploc bags.
Mix all the ingredients together and bake at 350° for 1 hour in 8 x 8-inch square pan.
Mix 1 cup hot water with Jell-O until dissolved. Mix in cup of cold water. Put in refrigerator until semi hardened. Drain pineapple and add to Jell-O. Mix in cranberry, walnuts and celery. Refrigerate until firm.
Combine butter/Crisco, eggs and brown sugar. Gradually add flour. Mix well. Put in icebox in mixing bowl and cover with waxed paper and cloth to chill. Remove from icebox and take by small amounts and roll very thin. Cut in circles with cookie cutter. Put on cookie sheet and apply smear mixture with pastry brush. Sprinkle with cinnamon and sugar. Dot with a nut in center. Bake in a 350° oven until golden brown. Time will vary from oven to oven.
Cut rhubarb and pour boiling water over and let stand 5 minutes. Drain and put in double boiler. Add 2 eggs, sugar, cornstarch and salt. Cook until thickens; pour in baked pie shell. Use egg whites for meringue. Bake in slow oven (325°) until meringue is browned, 15 to 20 minutes.
Make a custard by boiling milk and adding eggs, sugar, flour and vinegar. Cool.	Add crushed pineapple, almonds, marshmallows and whipped cream. Refrigerate until ready to serve.
Cook broccoli until tender. Keep 3/4 cup hot water from broccoli. Salt the water and combine with flour. Stir until smooth; mix with broccoli. Reduce heat to low. Stir in cream of chicken soup, 1 soup can milk and cheese. Pepper to taste. Stir occasionally. May burn easily.
Mix together all ingredients to a workable dough, adding flour only if needed. Roll out dough and cut with a round cookie cutter. Bake at 325° for 10 to 12 minutes. Delicious.
Boil squash and mash. Bake cornbread. Mix together. Add soup and broth. Bake at 350° for 30 minutes.
Cook broccoli as directed on package; place in casserole dish. Cook stuffing mix, also according to directions on package. Cook butter, flour, milk and mushroom soup together. Pour over broccoli and stuffing mix in the casserole dish. Sprinkle with grated cheese on top. May use bread crumbs on top, also. Bake, uncovered, for 30 minutes at 350°. Makes 6 to 8 servings.
Butter the bottom and sides of a large baking dish. In a large bowl, combine chicken pieces and prepared stuffing. Mix well.
Mix the yeast and the warm water, then add 1 tablespoon of the sugar; set aside. Mix the remaining sugar, oil, salt and egg. Slowly add the 2 mixtures together. When thoroughly mixed, start adding the flour to make a smooth batter; will be thick. Put batter into buttered bowl. Start adding the flour to make a smooth batter; will be thick. Put batter into buttered bowl; cover and refrigerate until ready to use. Dough will keep in the refrigerator up to 5 days. When ready to use, roll out on a well-floured surface to 1/4 to 1/2-inch thick; thickness depends on how you choose to bake rolls. Roll to 1/4-inch thickness, cut small rounds and place 2 rounds, standing on end in well-greased muffin tins. This makes a fan roll. You can roll 1/2-inch thick, cut a little larger rounds and place in well-greased pan. These make pull apart rolls. Cover the rolls with a kitchen towel and put them in a warm place to rise for about 2 hours. Bake in a 375° oven until golden brown, about 15 minutes. You have to watch them and not over- or underbake. Makes about 2 dozen rolls.
Mix first 3 ingredients in a 9 x 13-inch baking dish. In large bowl, stir together remaining ingredients. Drop mixture by spoonful over the sauce in the pan. Bake at 350° for 40 minutes or until light brown. Serve warm with whipped cream.
Clean shrimp and boil. Add salt and pepper to season. Cook macaroni. Chop bell pepper, celery, onion and eggs. Mix chopped shrimp, macaroni, eggs, celery, bell pepper, onion, salt, pepper and mayonnaise.
Mix sugar and cinnamon together in pan. Spray Bundt pan with Pam. Put pecans in. Break biscuits in 4. Roll in sugar and cinnamon. Put in pan. Melt butter. Add 1 cup brown sugar. Pour over biscuits. Bake 30 to 35 minutes at 375°.
Coat chicken with flour. Brown in oil. Place in baking dish. Add salt and pepper. Drain pineapple, reserving syrup. Add water to make 1 1/4 cups.
Place ribs in large Dutch oven. Combine water, vinegar, sugar, salt, spices and garlic; pour over ribs. Cover tightly. Cook slow for 1 1/4 hours. Refrigerate overnight. Combine catsup, jelly and 1/2 cup marinade in small saucepan and cook slowly for 10 minutes. Place ribs on grill; brush with glaze. Broil each side until brown and heated through. Serves 6.
Brown ground beef and onion; drain off excess fat. Mix chili and Velveeta; stir over low heat until cheese is melted. Add a few drops of hot sauce or hot picante sauce. Serve with Fritos.
Cook box of rice according to directions and set aside. Cook sausage and drain. Add the rest of the ingredients including the rice. Bake at 350° for 30 minutes in a 2-quart casserole dish. Serves 6 to 8.
Blend softened Cool Whip with pudding. Drain pineapple and add to mixture along with marshmallows and pecans. Keep in refrigerator.
Grease 10-inch pie plate. Mix apples and spices. Turn into pie plate. Beat remaining ingredients except streusel until smooth, 15 seconds in blender or 1 minute with hand beater. Pour into plate. Sprinkle with streusel. Bake at 325° for 55 to 60 minutes.
Measure water into mixing bowl. Add yeast, stirring to dissolve. Stir in sugar, salt, shortening and egg. Mix in flour. Do not knead. Place greased side up in greased mixing bowl. Cover with damp cloth. Place in refrigerator. Punch down occasionally as it rises.
In lightly greased jelly roll pan roll out bread dough to edge of pan. Layer ham, salami, then cheese. Sprinkle seasoning. Begin to roll from the lower edge. Seal the ends and other side. Brush with beaten egg. Sprinkle on Parmesan cheese. Bake at 350° for 25 minutes.
Cook grits in water over direct heat for 5 minutes. While hot, add cheese, beaten eggs, margarine and salts. Put in 3-quart casserole dish. Bake for 1 hour at 350°.
Wash shrimp. Combine 2 onions, vinegar and water; heat to boiling. Add shrimp and boil 15 to 20 minutes or until pink. Remove shrimp; shell and clean. Save the stock. Chop remaining onion and brown in butter, then blend in flour and add okra. Add strained stock slowly, stirring constantly. Add rice, tomatoes, seasonings and shrimp. Simmer until okra and tomatoes are cooked. Remove the bay leaves. This will generously serve 8.
Mix all ingredients well by hand. Heat skillet with 1 tablespoon oil and make medium sized patties out of meat mixture. Brown broth sides in skillet over medium-low heat.
Place chops in baking dish. Blend tomatoes and other ingredients. Pour sauce over chops. At this point, can be frozen up to 1 month. Thaw 3 to 4 hours. Cover and cook at 350° for 45 minutes. Makes 6 servings.
Melt bars and 1/2 cup butter in pan over low heat. Cool. Cream remaining butter and sugar until creamy and fluffy. Add eggs and beat well. Add flour, baking soda and buttermilk. Stir until smooth. Add cool melted candy bars. Mix well. Stir in vanilla and nuts. Bake in well-greased and floured tube pan for 1 hour and 20 minutes at 350°.
Cream together margarine and sugar. Add egg; mix and add tomato soup. Add flour, cinnamon, cloves, nutmeg and baking soda. Mix and add vanilla. Pour into greased and floured Bundt pan. Bake at 350° one hour.
Chop apples and nuts. Mix dry ingredients with raisins, apples, carrots and nuts. Stir in moist ingredients. Bake at 375° for 15 to 18 minutes. Makes 16 muffins.
Mix together flour and sugar. Pour into an unbaked pie shell. Fill shell with apple halves, cut side down. Sprinkle 1/4 cup sugar over apples; sprinkle with cinnamon and dot with butter. Fill pie shell with milk and bake at 410° for 10 minutes, then at 375° until apples are soft and brown.
Mix cheese, onion, soup, mayonnaise and eggs well and add broccoli. Pour into baking dish. Brown cornbread stuffing in melted butter and spread over top of casserole. Bake at 350° for 25 minutes or until brown and bubbly.
In large bowl, beat oil, sugar and eggs, then add remaining ingredients. Bake at 350° for 40 to 50 minutes. Serve warm with ice cream.
*Make from 6 bouillon cubes melted in 2 cups hot water or 2 cups chicken stock if you have it.
Place meat in 9 x 13-inch glass baking dish. Combine soup mix, mushroom soup and water. Pour mixture over meat and cover securely with aluminum foil. Bake at 350° for 3 hours.
First Layer: Mix pecans, flour and butter; pat out into baking dish (8 x 13-inch). Bake at 350° for 25 minutes. Cool.
Mix well. Can be mixed in blender. Bake in a greased aluminum Jell-O mold ring or Bundt pan. Bake 1 hour or so at 350°. Cool well before turning out of pan.
Preheat oven to 375° F. Let pie crusts stand at room temperature 15 minutes. Lightly sprinkle large round stone with flour. Gently unfold one pie crust onto center of baking stone. Lightly brush with water using a pastry brush. Sprinkle 1/4 c. pecans over crust. Unfold second crust and place over first crust, matching edges and pressing lightly to seal. Roll crusts out together to the edge of baking stone. Fold edges of crust 1/2 inch toward center, Forming an even border, press to seal seam. Prick the entire crust with a fork. Lightly beat egg and spread over crust. Sprinkle sugar evenly over crust. Bake 20 to 25 minutes or until golden brown. Remove to cooling rack. Cool 15 minutes. Carefully slide crust onto round platter; cool completely.
Preheat oven to 350°. Set aside 1 can of soup. Mix other ingredients well. Spread in a 9 x 13-inch pan. Put remaining can of soup on top of loaf and spread over top. Bake at 350° for 1 hour.
Cook potatoes in boiling, salted water until tender. Mash potatoes in large bowl of electric mixer.	Add 1 package cream cheese, sour cream, salt and pepper to taste and crushed garlic clove; beat until smooth and light. Gently stir in chopped chives. Spoon into lightly buttered baking dish and sprinkle with paprika. Dot	with butter or margarine and bake in 350° oven for 30 minutes or until slightly golden in color.
Cook onion in butter until golden and tender. Add ground beef and garlic clove and cook until meat is brown. Add remaining ingredients. Cook until vegetables are tender.
In large mixer bowl, cream butter and sugar on medium speed of electric mixer until light. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in pecans, raisins and coconut. Mix well. Pour filling into crust. Bake at 300° for 45 minutes. Serve warm or cold with whipped cream.
About 4 hours before serving or early in the day, preheat oven to 350°. Grease and flour 10-cup fluted baking mold or 10-inch Bundt pan. In a large bowl, with spoon, mix flour, sugar, cinnamon, baking powder, baking soda and salt. In a small bowl, with fork, beat eggs slightly. Stir in salad oil and vanilla extract. Stir egg mixture, 3 cups shredded carrots (reserve remaining 1/4 cup to garnish top), prunes and pecans into flour mixture just until flour is moistened. Spoon batter into pan. Bake 65 to 70 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. Remove cake from pan; cool completely on rack. When cake is cool, prepare Cream-Cheese Drizzle. Spoon drizzle on top of cake; garnish with reserved shredded carrots. Makes 16 servings.
Boil squash and onion until tender. Combine soup, sour cream and carrots. Fold in cooked squash. Mix stuffing mix with butter. Spread 1/2 crumb mixture into bottom of casserole. Pour squash mixture over, then top with remaining crumbs. Bake, uncovered, at 350° for 25 to 30 minutes.
Brown ground beef and onion and season. Mix with rest of ingredients. Bake 1 hour at 350°. Note: I double this recipe and bake in crock-pot.
Make balls of the first 5 ingredients. Mix the last 4 ingredients and pour over ham balls. Put in baking dish and bake at 325° for 1 hour, covered, and 1/2 hour, uncovered.
In 2-quart casserole, layer chicken pieces and Swiss cheese. Mix soup, wine and water. Pour over chicken in casserole. Sprinkle with crumbs and drizzle with butter. Bake, covered, for 1 hour, uncovered for 1/2 hour. Serve with corkscrew noodles.
Brown beef in large skillet. Peel and cube zucchini. Add to the beef and simmer until tender. Sprinkle cheese on top. Cover and serve when the cheese is melted.
Preheat oven to 350°. Beat with mixer the flour, sugar and milk until batter is smooth. Pour melted butter in a 3-quart casserole. Pour batter over butter (do not stir). Spoon peaches on top (do not stir). Bake for 1 1/2 hours, or until brown.
Thaw scallops or fish, if frozen. Drain pineapple chunks, reserving the juice for marinade. Set pineapple chunks aside.
In same pot, boil water and add butter; let it melt. Turn heat off. Add 2 cups flour; mix with fork. Add eggs, one at a time (mix well after each). Spoon	onto cookie sheet (1 heaping teaspoonful). Bake at 350° for 1 hour (or until light brown). Pastry will puff and double in size when done.
Blend sugar, salt, pepper, celery salt. Add mayonnaise, milk, buttermilk, vinegar and lemon juice. Beat until smooth. Pour over cabbage and carrots. Refrigerate at least 2 hours.
Bring first 5 ingredients to a boil. Start count with first bubble, cook 1 minute. Stir in cereal; mix well. Spread in large pan or shape into balls. Cool. Enjoy!
Brown onions, bacon and hamburger together. Add mustard, vinegar, brown sugar and catsup. Stir in undrained pork and beans, butter beans, green lima beans and kidney beans. Bake at 350° for 1 to 1 1/2 hours.
Do not dilute soup. Cook and bone chicken and break into bits. Combine the torn bread, 2 beaten eggs, chicken and both soups.
Cut bacon in 1-inch slices and fry. Combine all ingredients. Bake in a greased casserole dish for 20 minutes, covered. Uncover and bake 20 minutes more. Add bacon. Serve.
Pop the corn and set aside. Mix all the remaining ingredients. Bring to a boil. Boil for 5 minutes. Add 1/2 teaspoon baking soda, mixing well. Pour over popped corn, coating well. Put in shallow pan. Bake at 250° for 1 hour, stirring every 15 minutes.
Mix sugar, flour and salt together in a medium mixing bowl. Add boiling water and butter. Mix with a whisk until smooth. Pour into pie shell. Bake at 450° for 15 minutes and then at 350° until set (around 30 minutes).
Combine flour, oatmeal, 1/2 cup brown sugar and 1/2 cup butter. Mix. Press into greased 9 x 13-inch pan. Bake at 350° for 15 minutes. Combine pumpkin, milk, eggs, sugar, salt and spices. Beat well. Pour into crust. Bake at 350° for 20 minutes. Combine nuts, 1/2 cup brown sugar and 2 tablespoons butter. Sprinkle over pumpkin filling. Return to oven and bake 15 to 20 minutes or until filling is set. Great served with whipped cream.
Cook broccoli; saute celery. Add soups, cheese, onions, seasoning as desired and broccoli. Pour mixture over rice; bake 10 minutes at 350°. This can be stretched by adding another package of broccoli.
Heat all ingredients in a pot until margarine is melted. Pour into pie crust. Bake in 350° to 375° oven for 50 to 55 minutes or until golden brown.
Drain pineapple, reserving juice. In a large bowl, stir together pineapple chunks and marshmallows; cover and chill for up to 24 hours.
Rinse mushrooms, pat dry and cut in halves. Set aside. Combine remaining ingredients and bring to a boil. Add mushrooms and boil 2 minutes. Spoon mushrooms into jars, pour liquid over mushrooms.
Peel 6 to 10 red potatoes. Slice into thick slices. Boil in lightly salted water until fork-tender. Drain. Layer potatoes in an ovenproof dish with teaspoon of soft margarine and pieces of Velveeta cheese. Put in hot oven long enough to melt margarine and cheese. Gently stir to thoroughly coat potatoes with melted margarine and cheese.
Combine Kool-Aid, water and sugar. Mix well and then add juices. Let stand in refrigerator until time to serve. Just before serving add ginger ale and sherbet. Drink and enjoy.
Mix together sugar, flour, soda and eggs. Add fruit cocktail and chopped nuts. Pour into a greased and floured pan and bake at 300° for 1 hour.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth. Cook over medium heat until mixture is thickened and bubbly, stirring constantly. Stir in salt and pepper. Stir in chicken and next 3 ingredients. Spoon mixture into a lightly greased 11 x 7-inch baking dish.
Combine cream cheese, honey, dates and walnuts until well mixed. Serve with wheat crackers. Also good on pumpkin bread. Yields 3 cups.
Mix onion with squash and cook for 5 minutes. Drain all but a small amount of the liquid. Add sour cream, and chicken soup and mix well. Melt margarine and add dressing mix. Place half of dressing mix in bottom of deep pan, spreading evenly. Add squash mixture and top with remaining dressing. Bake at 350° for 30 minutes.
Brown chops in oil. Remove from pan. Saute onions until golden. Add water, bouillon, soup and caraway to pan with onions. Simmer until it starts to boil. Reduce heat and add chops. Cover and simmer for 20 minutes. Serve with boiled noodles, red cabbage or green beans. (Gravy tastes like rye bread.)
Mix oil, dressing, dill weed and garlic salt. Pour over crackers and stir until crackers are coated. Lay on cookie sheet. Bake at 350° for 3 to 4 minutes. Remove from oven; stir and bake 2 minutes. Don't let them get too brown. Bottom layer will brown quickly.
In a saucepan, combine sugar, cornstarch and water until smooth. Cook and stir over medium heat until bubbly and thickened. Remove from heat. Stir in Jell-O until dissolved. Cool. Arrange peaches in pie crust; pour cooled filling over peaches. Chill in refrigerator until set, at least 2 hours. Serve with Cool Whip or whipped cream.
Mix cake mix as directed on the box. Pour half of the batter into a greased and floured 9 x 13-inch pan and bake for 15 minutes at 350°. Melt caramels, butter and milk; stir constantly and add chocolate, nuts and coconut. Remove cake from oven and pour 3/4 of caramel mixture over bottom layer of cake. Pour remaining batter on top and return to oven for 15 to 20 minutes. Let cake cool for 10 minutes and pour remaining caramel mixture on top. When cool, cut into small slices.
Blend sugar, oil and eggs well. Mix dry ingredients and add to first mixture. Add pears, nuts, raisins, coconut and orange juice. Mix well. Pour into greased 10-inch tube pan. Bake at 300° for 1 1/2 hours or until tests done.
Cream together butter and sugar, with an electric mixer at high speed, until light and fluffy. Add eggs, one at a time, beating well after each. Set aside.
Cream together butter, Crisco and sugar. Add eggs, one at a time. Alternate flour and milk; add vanilla. Sugar and butter must be creamed a long time and flour must be sifted 3 times. Start in cold oven. Bake for 1 1/2 hours at 325°. For tube pan, bake for 1 hour and 15 minutes.
Heat milk. Add cornstarch and sugar. Cook and stir until thickened. Then add vanilla. Use like regular pancake or waffle syrup. Enjoy!
Boil hen; remove from bones and chop. Cook spaghetti in chicken broth. Saute onion and bell pepper in butter until brown. Add all other ingredients. Cook on low heat until cheese has melted. Bake at 350° for 30 minutes. Flavor improves by freezing.
Cream butter and shortening together, then add vanilla, milk, and sugar. Mix until it becomes fluffy. Will refrigerate up to two weeks in airtight container.
In a large mixing bowl, add 2 cups of the flour, yeast, sugar and salt. Heat milk and shortening until they reach 125° to 130°. Stir liquid mixture into dry mixture. Add egg and stir in as much of the remaining flour as you can with a spoon. Turn out onto a lightly floured surface and knead 10 minutes. Cover dough; let rest 10 minutes (this takes the place of the first rising when using regular yeast).
Preheat oven to 350°. Cook sausage, onions, bell pepper and mushrooms in skillet until sausage is done. Don't overcook. Spray a 9 x 11 dish with nonstick spray and layer bottom with bread.
Heat oven to 350°. Grease 12-inch pizza pan or 13 x 9-inch baking pan. If using a disposable pizza pan, place on cookie sheet to bake. Use only a spoon to beat melted butter, sugar, vanilla and eggs in large bowl. Stir in dry ingredients until well blended. Spread into pan. Bake 20 to 22 minutes or until top springs back when touched lightly. Serve plain or sprinkle hot brownie with chocolate or white chips, peanut butter chips, coconut or toffee bits.
Mix all ingredients together in a large container. Cover and refrigerate. They store well. Make ahead of time if desired.
Microwave chocolate chips and 14 ounces of white chocolate on High for 2 minutes. Continue to microwave until mixture is smooth. Stir in marshmallows, cereal and peanuts. Pour mixture onto a greased, 12-inch pizza pan. Top with cherries and coconut.