HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix until crumbly the cake mix, butter and egg; reserve 1 cup. Press rest into a 9 x 13-inch pan for crust.
Remove crusts from bread; spread bread with butter or margarine. Place in 13 x 9 x 2-inch dish. Brown sausage; drain well. Spoon over bread. Sprinkle with cheese. Combine eggs, half and half and salt. Mix well. Pour over cheese. Cover casserole and chill overnight. Set out 15 minutes before baking at 350° for 45 minutes or until set. Serves 8.
Cook turkey, onions and garlic in Dutch oven over medium flame; drain. Add remaining ingredients except kidney beans, almonds and cheese. Bring to a boil over high flame. Reduce flame to simmer, cover and cook 1 hour. Add kidney beans and almonds. Simmer an additional 30 minutes. Garnish with shredded cheese, if desired. Makes 8 to 10 servings.
Mix all ingredients and let stand at room temperature for 8 hours. Stir now and then to dissolve sugar, then refrigerate. These keep well up to 6 months.
Brown beef, onion and bell pepper in a large pot. Cut up tomatoes; add to the pot with their juice. Add taco seasoning, dressing mix, picante sauce, tomato paste, corn, beans, water, salt and pepper. Simmer for 1 hour. Serve in bowls; sprinkle each serving with tortilla chips. Cover with cheese. Makes a large pot, about 12 servings.
Cook broccoli according to package directions, omitting salt called for. Drain thoroughly. Place broccoli in baking dish. Stir together soup and cheese. Gradually add milk, mayonnaise and egg, stirring to blend. Pour over broccoli. Combine crumbs and margarine. Sprinkle over soup mixture. Bake at 350° until heated and bread crumbs brown, about 35 minutes.
Bake roast in oven at 350° for 2 hours or until tender. Boil noodles in measured water with the bouillon cubes. Cook until noodles are tender. Cut roast into noodles. Serves 8.
Depending on size to feed. Broil chicken until done. Cook rice until done. Simmer soup until heated through. Cut up chicken in pieces. You pick size. Put rice in casserole dish and spread on bottom. Cover rice with soup, leaving little to spread over top. Put chicken on top of rice and soup. Spread soup over top. Sprinkle poultry seasoning over top and serve hot.
Break up salmon into small pieces with a fork. Add egg, milk, crumbs and onion. Form into patties. Roll in flour and fry in oil or butter.
Make a dressing of the eggs, sugar and vinegar. Cook until thickened; add an 8 ounce package of tiny marshmallows to the hot dressing. Stir until melted. Let cool. Add the Cool Whip; mix well and then add fruit cocktail and bananas. Then put in freezer.
Cut zucchini into medium thin wheels; slice mushrooms. Lightly saute together in oil with garlic and spices until tender. In a casserole, grease with olive oil. Pour mix into casserole; stir in grated cheese and tomato paste. Sprinkle bread crumbs on top. Cover and bake about 20 minutes at 350°. Take foil off and return to oven for about 5 more minutes.
Melt cheese in double boiler or crock-pot. Do not boil. Brown sausage in skillet with water. Drain water off after browned. Blend tomatoes until fine. Mix all ingredients and serve hot.
Mix all ingredients and drop by teaspoon into hot oil. Cook until golden brown over medium heat.
Melt the margarine in large skillet or Dutch oven. Add all ingredients until tender, stirring occasionally. Cook, covered, over low heat.
Cream margarine and sugar together. Add egg yolks and vanilla and beat. Mix dry ingredients together, then add to egg mixture along with dates and nuts. Use small amount of buttermilk if more moisture needed. Drop onto cookie sheet sprayed with cooking spray and bake at 325° about 15 to 20 minutes.
Use electric juicer to run all vegetables through. Juice should be taken as soon as it is juiced, so all vitamins will not be lost. If not drunk at time of juicing, cap tight and store in refrigerator not over 1 day. Should make 8 or 10 ounces.
After beets are cooked, cool enough to handle. Remove skins. Slice 1/4-inch thick. Pack into sterilized jars. Cover with vinegar and sugar syrup. Process 5 minutes in boiling water (to jar neck). Seal.
Saute onion, garlic, mushrooms and thyme at medium heat in saucepan sprayed with vegetable oil; cook until all appearance of liquid is gone. While this is cooking, combine almonds, olive oil and extract in food processor. Add mushroom mixture and continue to process until smooth. Slowly add balsamic vinegar while processing. Chill in fridge. Use it as a traditional pate, stuff mushrooms, crusty bread or crackers.
Brown meat, drain and add flour, soup mix, water and tomato sauce. Mix well. Simmer 5 minutes. Add drained macaroni and pour into Pyrex dish. Top with grated cheese and heat in 350° oven until cheese melts.
Mix milk, coconut, sugar and margarine. Chill 2 hours. Form balls and chill 2 hours.
Brown ground beef in large skillet. Drain well. Stir in seasoning mix, tomato paste, water, onion and salt. Simmer 15 to 20 minutes, stirring occasionally, until liquid is reduced. Preheat oven to 350°. Spoon 2 to 3 tablespoons meat mixture on each tortilla. Roll tightly and place in a 13 x 9-inch baking dish. Spread cheese over top on enchiladas. Sprinkle with green chilies. Top with remaining meat mixture. Bake for 25 to 30 minutes.
Preheat oven to 350°. Soak bread in milk for 5 minutes. Add sugar, butter and salt. Pour mixture slowly over eggs. Add vanilla; mix well. Add 1/2 cup raisins, if desired. Pour into greased 1 1/2-quart baking dish. Bake in pan of hot water for about 1 hour, or until firm. Serve warm. Serves 8.
Brown chicken in oil 8 minutes each side. Remove from heat. Add mushrooms and onions. Saute. Add garlic, wine and vinegar. Cook on medium heat. Almost all evaporated 5 minutes. Stir in broth, basil, marjoram, salt and pepper. Add tomatoes into onion mixture. Cook 2 minutes. Pour over chicken. Cook on low 25 minutes. Remove chicken. Heat liquid to a boil for 5 minutes. Add olives and parsley to sauce. Pour over chicken and serve.
Cook manicotti. Set aside. In a large skillet saute onion in oil. Remove from heat. Add ham, drained mushrooms, half of Swiss cheese and Parmesan cheese. Set aside. In a saucepan saute green peppers in butter until tender. Stir in flour until thoroughly combined. Add milk. Cook stirring constantly until thickened and bubbly. Mix a quarter of sauce into ham mixture. Stuff shells with about 1/3 cup of filling. Place in a greased baking dish. Top with remaining sauce. Sprinkle with paprika and parsley. Cover; bake at 350° for 30 minutes. Sprinkle with Swiss cheese.
Combine ingredients and blend thoroughly with hands. Place in refrigerator overnight. Let rise in pans 2 hours before baking. Roll out and make nut rolls or any other filling will work.
Brown sausage in frying pan. Drain. Add tomatoes and chilies. Melt Velveeta cheese in microwave. Cut into small blocks and put in bowl. After melting, put cheese in crock-pot. Stir in sausage and green chilies. Simmer on low. Serve on top of tortilla chips.
Mix the cake mix according to directions on box. Add the food coloring, vanilla and salt, blending well. Bake as directed; cool and frost.
Preheat oven to 375°. In large saucepan, melt margarine; stir in flour, bouillon and pepper. Over medium heat, gradually add milk; cook and stir until thickened. Add remaining ingredients except biscuit mix. Pour into 2 1/2-quart baking dish. Prepare biscuit mix according to package directions for rolled biscuits. Roll out to cover top of dish; cut slits near center. Place dough over filling; turn under edge, seal and flute. Bake 40 minutes or until golden. Refrigerate leftovers.
Cream shortening and sugar. Combine remaining ingredients and mix until well blended. Pour into greased and floured loaf pan. Bake at 350° for about 55 minutes. Cool on wire rack before slicing.
Sift flour, then measure. Sift flour, baking powder, salt and spices together; set aside. Cream shortening. Stir sugar and molasses into shortening. Add egg yolk; mix well. Stir in flour mixture. Chill dough. Roll 1/4-inch thick on lightly floured board or pastry cloth. Cut cookies. Place on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Cool and decorate.
Into a 1-quart casserole dish, place a layer of cracker crumbs. Next a layer of asparagus. Mix the soup with the evaporated milk and put on top of the asparagus. Top with cheese slices. Bake at 325° for 1 hour. The cracker crumbs absorb the moisture and give a cheesy base.
Mix all together. Place on cookie sheet. Bake at 350° for 25 or 30 minutes.
Cook egg noodles and drain well. In oval baking dish, combine soup, evaporated milk and tuna. Add noodles and stir until coated. Sprinkle bread crumbs over top. Bake uncovered in a 350° oven for 30 to 40 minutes or until browned on top and set.
Mix well. Shape into a ball and roll in chopped nuts. May be frozen. Makes 1 large or 2 small balls.
Drain artichokes and save juices. Cut artichokes in half; combine with mayonnaise, lemon juice and curry powder. Fix Rice-A-Roni as directed on box. Cool rice. Mix rice and artichoke liquid, then add remaining ingredients. Toss; chill and serve on lettuce leaves. Serves 6.
Boil noodles in water until tender. Mix tuna, chopped vegetables and garlic. Add to noodles. Pour dressing over mixture and toss lightly. Add garlic toast and you have a great summer meal.
Cut spareribs into serving pieces. Brown in a baking pan over surface heat. Combine the remaining ingredients and pour over the ribs; cover. Bake in 350° oven for 1 3/4 hours or until done. Baste the ribs 2 or 3 times during baking.
Put pineapple in bowl first. Add cherries, marshmallows, nuts and chocolate chips; mix lightly. Sprinkle pudding over and mix well. Fold in Cool Whip. Chill and serve. Serves 10 or more.
Grind onions, pepperoni and green pepper in meat grinder. Put all other ingredients in Dutch oven. Cook over low heat on stove for 3 hours. Serve in hot dog rolls.
Beat 10 minutes. Bake in Bundt pan 1 hours at 350°.
In large bowl, add all snacks. Sprinkle with dressing mix; toss gently. Drizzle with oil; toss until coated. Store in airtight container.
Arrange apples in a greased baking dish. Dot with butter and sprinkle with cinnamon. Combine the rest of the ingredients in a saucepan. Cook mixture until it comes to a boil. Pour over apples. Cover and bake at 375° for 25 minutes. Serve warm.
Mix together flour, margarine and 1/2 cup nuts; press into 9 x 13-inch pan. Bake 15 minutes at 350°. Let cool. Cream together powdered sugar and cream cheese. Fold in 1 cup Cool Whip. Cook pudding and milk; cool. Must be real cool. Top with rest of Cool Whip. Sprinkle with nuts and refrigerate.
Remove shells and cut eggs in half. Remove yolk and add all other ingredients, except paprika. The mixture will be pasty. Spoon into egg white halves. Sprinkle with paprika, decorate with parsley.
Mix hamburger, bread and eggs. Sprinkle with Worcestershire sauce, onion powder, salt and pepper. Mix. Spread ketchup over top. Bake at 350° for 1 hour.
Grease bottom of a jelly roll pan. Line pan with waxed paper and grease again. Prepare angel food batter and turn half of batter into pan and spread into corners. Bake 15 to 20 minutes. Use rest of batter for cupcakes. Cool and invert cake on towel dusted with powdered sugar. Remove waxed paper and roll in towel. Beat remaining ingredients until thick. Unroll cake; fill with whipped cream and roll again. Frost with additional whipped cream and chill.
Mix ingredients in bowl to mushy stage. Pour into casserole pan or dish. Place custard dish in large pan which has water on the bottom. Bake at 350° for 35 to 45 minutes. When done, you should be able to take fork and pull firm custard from edge of pan.
Bring sugar, butter and milk to a boil. Boil for 1 minute. Remove from heat. Add remaining ingredients; stir to mix. Drop by spoonfuls onto wax paper. Cool until set.
Combine peanut butter and butter in a large mixing bowl, blending well. Gradually add sugars, beating until light and fluffy. Add eggs, beating well. Stir in almond extract.
Mix jello with boiling water and add sugar. Cool. Add lemon and pineapple juices. Freeze in milk cartons. Thaw to a slush and add 2-quarts 7-Up or Mountain Dew. Scoops of sherbet on top add a nice touch.
Core peppers and steam in microwave; saute onions. Add sausage and brown, then drain. Add 1 small jar Cheez Whiz, tomatoes and cooked rice to this mixture. Stuff peppers with mixture. Arrange in a Pyrex container and bake at 350° for 45 minutes. Enjoy!
Cut steak into serving pieces. Flour and fry in skillet with oil until brown. Salt and pepper to taste. Line bottom of nonstick baking pan with a layer of Prego sauce. Sprinkle layer with the 2 tablespoons of onions. Add layer of steak. Cover steak with layer of brown sugar. Continue (in same order), layering ingredients. Cover top with brown sugar. Cover and bake at 350° for about 1 1/2 to 2 hours. May be prepared and slow cooked in crock-pot. Cook until meat is tender.
Slice asparagus diagonally. Place oil in wok and heat. Add asparagus, onions and other seasonings. Cover and shake until crispy, about 6 or 8 minutes.
Combine soup, milk, soy sauce and pepper. In 10 x 6-inch baking dish, layer 1/2 of the broccoli, 1/2 of the soup mixture and 1/2 can of the onions. Top with remaining broccoli and soup mixture. Bake at 350° for 25 minutes. Top with remaining onions; bake 5 minutes.
Separate rolls into 4 rectangles. Brush each with melted butter. Mix chipped beef, cheese, horseradish and Worcestershire sauce together, then divide evenly and spread on the 4 rectangles. Roll up each rectangle and cut into 4 slices. Place seam side down on greased baking sheet. Bake at 375° for 12 to 14 minutes. Serve hot. Makes 16 appetizers.
Heat oven to 350°. Grease one 13 x 9-inch pan. Mix all ingredients. Spread in pan. Bake until golden brown, 25 to 30 minutes. Cut into squares.
Grease 9 x 3-inch spring-form pan; dust with graham cracker crumbs. With mixer on high speed, mix cottage cheese and cream cheese until smooth and creamy. Beat in sugar, then eggs; with mixer on low speed beat in next 3 ingredients. Then beat in margarine and sour cream until smooth. Pour into pan. Bake in 325° oven for about 70 minutes or until firm around edge. Turn off oven. Let cake stand in oven 2 hours. Remove and chill. Remove side of pan. If desired, cover with strawberries and glaze or blueberries and glaze.
Arrange the first 8 ingredients lightly in a 9 x 13-inch pan. Top with cheese and potato sticks. Bake at 425° for 20 minutes or until heated thoroughly.
Combine milk, sugar and lemon rind in saucepan. Heat until warm. Slowly add Cream of Wheat and cook for 8 to 10 minutes. Slowly stir in lemon juice, egg yolks and lemon extract. Cook for 1 more minute. Pour into buttered 9 x 13-inch dish. Refrigerate overnight or at least until very firm. Cut into 2-inch diamonds or squares. Blend in eggs and cracker meal. Use egg whites left and 2 whole eggs, beat well. Fry in oil until golden brown. Drain on brown paper. You can sprinkle sugar on top.
Cream butter in large mixing bowl. Add eggs, one at a time, beating well after each one. At low speed, gradually add flour, then sugar, mixing until well blended. By hand, stir in frosting mix and nuts. Blend well. Pour batter into greased pan, tube or Bundt. Bake at 350° for 65 minutes. Cool 2 hours. Remove from pan. Cool completely before serving.
Clean and wash chicken. Take off skin and fat. Put in pot with no oil. Add salt, pepper and bouillon cubes. Start on low heat (chicken will make water). Stir well and cook until tender. You may need to add a little water. Fry down to brown. Add leftover cooked rice to pot after you take out chicken and mix together to make sticky rice.
Beat eggs, sugar and oil. Add rest of ingredients and beat until smooth. Pour into greased and floured 9 x 13-inch pan. Bake 30 minutes at 350°.
Cream butter and sugar until light. Add eggs; stir in the bananas. Mix flour and soda; add buttermilk, vanilla and nuts. Pour in greased pan. Bake in oven at 325° for 40 minutes.
Mix together flour, soda, baking powder, salt, brown sugar, nuts and diced rhubarb. Beat egg; add buttermilk, oil and vanilla. Pour over flour mixture; mix well. Grease muffin tins. Fill 3/4 full. Bake at 400° for 15 minutes or until done. Makes 1 dozen muffins.
Melt jelly. Add mustard and hot dogs. Bring to a boil, stirring often. Keep heated. Serve warm.
Mix pizza dough and let rise in warm oven. Brown hamburger and sausage in skillet separately. Follow directions on pizza mix. Top pizza with hamburger, sausage and grated cheese. Cook pizza and enjoy.
Scrape carrots; set aside. Peel potatoes and cut into small pieces; set aside. Peel onion and cut into thin slices; set aside. Chop parsley. Drain clams and reserve juice; set aside. Bring water to a boil in large saucepan. Add carrots, potatoes, onions, tomatoes, lima beans, salt, pepper and thyme. Cook until vegetables are tender. Heat oil in skillet; stir in flour. Add clam juice, mixing until thick. Stir clam juice and oil into vegetable mixture. Cook and stir until slightly thickened. Add clams and parsley. Taste to correct seasonings.
In a 3 quart pan, cook the chopped onion in butter until tender, but not brown. Stir in flour, chicken bouillon, mustard, thyme and	pepper. Add milk and water all at once. Cook and stir over	medium heat until thickened and bubbly. Stir broccoli and ham into saucepan.	Return	to boiling. Reduce heat; simmer for 4 to 6 minutes, until broccoli is tender and soup is	heated	through, stirring occasionally. Makes 4 servings. Each serving is 299 calories.
Slice angel food cake into thin layers. Place a layer of cake, then add enough pineapple to cover cake. Then pour vanilla pudding over the pineapple. Repeat as many times as desired and finally cover with Cool Whip.
In a saucepan, melt butter; stir in flour, salt and pepper. Add chicken broth. Cook and stir constantly until mixture boils. Cook for 1 minute; remove from heat and set aside. In a skillet, brown pork chops in oil. Season to taste with additional salt and pepper.
Mix cake mix, brown sugar and peanut butter together in large mixer bowl on low speed until crumbly. Reserve 2/3 cup of mixture and set aside.
Combine potatoes, celery, carrots and water; cook until tender. Melt margarine in large saucepan; add onions. Saute until translucent. Stir in flour, salt and pepper. Pour in milk and stir until thickened. When potatoes are tender, dip out some of the water; pour flour mixture into potatoes and stir until mixed well. If too thick, add some of the water back until of desired consistency. Reheat until hot.
Blend until light. Mix all together. Drop on cookie sheets. Bake at 375°.
Combine yeast and warm water together and set aside. In a large bowl, combine first three ingredients, then add yeast mixture and egg. Place a lid on your bowl and refrigerate about 15 minutes. Fill muffin pan half full and bake at 350° until done.
Cream sugar and butter. Add eggs and vanilla to creamed mixture and beat well. Sift together flour, soda, cream of tartar and salt. Add to creamed mixture. Add nuts. Put dough in waxed paper lined loaf pans and place in refrigerator overnight. Slice and bake in a 375° oven for 8 to 10 minutes.
Beat eggs and mix with sugar. Add to melted margarine. Mix well. Mix flour, soda and salt. Mix with nuts and dates. Add to egg mixture. Stir until well mixed. Spread in greased pan (8 x 12 x 2-inch). Bake at 350° for 30 minutes, depending on oven. Mixture will be thick. When done, cut in squares and roll in powdered sugar if desired.
Brown ground beef in skillet and add remaining ingredients. Simmer for 10 to 15 minutes. Mix well with 1 package of cooked noodles.
In a saucepan, blend sugar and cocoa. Add milk, margarine and peanut butter. Bring to a boil and cook for 6 minutes or 230° on a candy thermometer. Remove from fire, add vanilla and Marshmallow Creme. Beat until very thick. Pour into well-greased glass dish (Pam works well). Let cool and cut into squares. This fudge freezes very well in a tightly closed plastic container.
In a 1-quart saucepan, mix the cocoa, sugar, corn syrup, cream or milk, salt and butter. Stir over low heat until mixture comes to a full boil. Cook 3 minutes, stirring once or twice. Remove from heat and stir in vanilla. Sauce may be refrigerated in a covered container. Reheat in microwave or hot water before serving. Makes 2 1/2 cups.
The day before: Fry in oil and drain separately, almonds, sesame seed and saifon. Mix together salad dressing, made up of oil, vinegar, salt, sugar and pepper. Stew 1 chicken. Cool, bone and refrigerate.
Grease a 13 x 9 x 2-inch baking pan. Stir together flour, baking powder and 1/4 teaspoon salt. In saucepan, melt butter or margarine. Remove from heat. Stir in brown sugar. Add eggs and vanilla. Beat until well blended. Stir dry ingredients and walnuts into brown sugar mixture. Spread batter in prepared pan. Bake in a 350° oven for 20 to 25 minutes or until done. Cut into bars while warm. Makes 48.
Middle: In a small saucepan, heat vegetable oil on high for 10 minutes. Brown ground beef; drain. Add salt, pepper and oregano to taste. Add cheese and tomato sauce. Stir until cheese is melted.
Combine lamb, onion, soup and peas in 2-quart buttered casserole. Season. Sprinkle herbs and rind. Top with layer of potatoes and tomatoes. Roll out pie crust (according to package directions). Cut into 3/4-inch strips. Crisscross strips over tomatoes. Pinch edges. Bake at 400° for 40 minutes.
Place all ingredients into bowl except apples. Beat until smooth. Pour half of batter into greased and floured tube pan. Cover with a layer of sliced apples. Sprinkle apples with cinnamon and sugar. Repeat a layer of batter then another layer of apples. Sprinkle cinnamon and sugar on top layer of apples. Preheat oven to 350° and bake for 1 hour or until inserted toothpick comes out clean.
Boil together molasses and butter. Cool. Add ginger, baking soda and flour. Roll dough thin on floured board and cut with cookie cutters. Bake on ungreased cookie sheet at 350° for 8 to 10 minutes. Makes 4 to 6 dozen.
Boil sweet potatoes in skins 20 minutes and then peel. Peel and slice the apples. Boil orange juice, salt, sugar, butter and cornstarch until clear. Put layer of potatoes in bottom of large casserole. Add a layer of apples. Pour half of sauce over apples. Repeat, having apples on top. Pour balance of sauce over and bake in a 325° oven for 40 minutes or until apples are done.
Place flour and salt in bowl. With fork, cut in shortening, until the size of small peas. Sprinkle water in until moist firm ball. Flatten and roll from center to edge. Place in pan, cut edges with knife. Pinch edge. Fill.
Melt butterscotch morsels and peanut butter on low heat. Remove from heat and stir. Add chow mein noodles and marshmallows. Drop by teaspoon onto wax paper lined cookie sheet. Chill until set. Yields about 30 crunchies.
Bring undiluted soup to a boil. Add cream cheese; heat until melted. Dissolve gelatin in water; add to mixture. Cool. Add the mayonnaise, onion, celery and shrimp to the first mixture. Spray mold with Pam. Put mixture in mold; refrigerate overnight.
Simply mix everything together and put over chicken cutlets, veal cutlets or your favorite fish. Tomato Salad Topping is best on Italian bread toasted (small squares).
Grease pan with butter or oil. In a large bowl, mix 2 cups of flour, sugar, salt and yeast. Combine milk, water and butter in a saucepan. Heat over low heat until liquid is very warm (120° to 130°). Butter doesn't need to melt. Gradually add dry ingredients and beat two minutes at medium speed of electric mixer or use hands. Add eggs and 3/4 cup of flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto table and cover the dough with butter. Add sugar and cinnamon. Roll the dough up and cut into slices. Put into greased pan. Cover with hot towel and let rise. Bake at 350° until done. Serve hot or warm. Good.
Preheat oven to 350°. Melt butter in a 2-quart casserole dish or 13 x 9-inch pan. Place blintzes over butter in one layer, seam side down. Blend other ingredients with well beaten eggs and pour over blintzes. Bake for 45 minutes or until tops start to brown.