HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook noodles, drain almost but not all, liquid off and add browned ground beef, soup, salt and pepper. Cook until desired thickness. Let individuals spoon amount of sour cream desired on their serving.
In a pan on low heat, melt chips with milk and salt. Remove from heat; stir in nuts and vanilla. Put in an 8 or 9-inch buttered dish.
Mix meal, oil, eggs and corn; fold in sour cream. Pour into greased pan and bake at 425° for around 20 minutes. Test in the middle with a toothpick to be sure it's done.
Mix all the ingredients in a large casserole dish. Bake at 325° for about 2 hours. Great beans!
Grease Bundt pan thoroughly. Arrange frozen roll balls on bottom of pan (all of them). Sprinkle 2 tablespoons butterscotch regular pudding mix (save rest) over rolls. Melt 1/4 pound oleo. Add packed brown sugar and cinnamon. Mix well and drizzle over dough. Sprinkle 1/2 cup pecans and 1/2 cup raisins over rolls. Cover with towel and let rise overnight. Bake at 350° for 30 minutes. May need to cover with foil last 10 minutes of baking.
Arrange dried beef in a shallow pan. Wrap a strip of bacon around each chicken breast. Arrange over beef. Spread the soup and sour cream mixture over the chicken. Cover with foil. Bake at 300° for two hours. Increase heat to 350° and bake, uncovered, for 20 to 30 minutes.
Start cooking beans in water. When half cooked, add smoked turkey for seasoning of beans and finish until beans are firm and tasty. Smoked turkey is fully cooked and seasons the beans with little fat. You can cut off meat and distribute among beans before serving.
Dissolve yeast in water and buttermilk. In another bowl, sift together flour, baking powder, salt, soda and sugar. Cut in butter and add yeast. Knead slightly and roll the dough out 1/2-inch thick on a floured surface. Cut with a biscuit cutter and bake on a greased cookie sheet at 450° for 10 minutes.
Melt 2 tablespoons butter or margarine and saute mushrooms for about 5 minutes over medium heat. Set aside. In a saucepan, slowly melt the rest of the butter or margarine and add the flour. Mix well. Gradually add the chicken broth, half and half, lemon, mushrooms and parsley. Simmer over low heat until ready to serve. Do not boil.
Mix all ingredients in a rice cooker. Set on "cook" setting. When rice cooker switches to warm setting, stir and allow to set for 10 minutes.
Dissolve gelatin and sugar in boiling water. Soften cheese in 4 tablespoons of hot mixture. Add frozen berries, nuts and cheese to cooled gelatin. Refrigerate until firm. Serves 8.
Bake cake in 9 x 13-inch pan at 350° for 12 minutes. Spread vanilla pudding on cake. Spread pineapple on top. Add Cool Whip to top.
Fry hamburger; add onion and green pepper.	Lightly simmer. Add other ingredients. Cook 1 hour at 350° or put in crock-pot and simmer low.
Cream butter and margarine. Add vanilla, lemon and sugar. Cream well. Add eggs, one at a time. Add flour and milk alternately. Begin with flour and end with flour. Bake at 350° for 30 minutes, then at 300° for 1 hour. Freezes well.
Blend shortening with brown sugar. Sift flour and soda; mix with oatmeal. Blend dry mixture and vanilla into brown sugar and shortening, working into dough with hands. Press 1/2 of mixture in the bottom of a well-greased pan. Add filling, then other half of dough on top.
In 9 x 13-inch pan, melt butter, then beat eggs. Mix together with flour, milk, salt and baking powder. Then add spinach and cheese. Mix together. Pour into pan. Bake at 350° for 35 minutes.
Saute onions in butter. Place into bowl with other ingredients. Mix until smooth. Shape into small meatballs. Fry.
Combine unsweetened pineapple juice and salt in a shallow dish; mix well. Add chicken, turning to coat. Cover and refrigerate chicken for several hours, turning occasionally.
Combine first 4 ingredients. Bring to a boil and set aside to cool. Spread cookie dough on a greased pan. Bake at 350 degrees for 15 min. Cool. Whip cream cheese, sugar and vanilla. Spread on cooled crust. Top with any fruit (strawberries, kiwi, bananas, and drained peaches). Pour orange juice mixture over fruit. Refrigerate and cut into small pieces.
In a mixing bowl, combine butter, sugar, salt and vanilla; cream until light and fluffy. Mix in flour. Pinch off small pieces of stiff dough and flatten into circles on ungreased baking sheet, or shape into 1-inch ball. Bake at 400° for 8 to 10 minutes, or until creamy tan in color. Roll in powdered sugar while hot. Cool. Roll in powdered sugar again. Makes about 5 dozen rich crisp cookies.
Mix all ingredients together; place in pan. (I use a skillet with a valve top lid.)
Combine rice, broth, soup, 1/4 cup of water and onion. Put in a 9 x 13-inch pan. Season chicken with salt and pepper. Place on top of soup mixture. Sprinkle with paprika. Bake, covered, at 350° for 45 minutes. Uncover and bake another 30 minutes or until tender.
Combine first 5 ingredients adding enough milk to make stiff, creamy mixture. Form into egg shapes, adding shredded coconut, nuts, candied cherries or peanut butter, as desired. Place on plate and refrigerate for 10 minutes. Melt package of Baker's chocolate in double boiler. Dip each egg, turning until completely covered. Place on waxed paper to cool.
Brown ground beef. Drain off grease. Add stewed tomatoes and mushrooms. Let simmer on low heat. Cook noodles in another pan until tender. Layer noodles in bottom of casserole dish. Slice cheese in thick slices and layer over the noodles. Pour beef, tomatoes and mushrooms over cheese. Put in oven at 325° and let cook until cheese starts bubbling to the top.
Cut meat into thin strips 2 inches long. In a large skillet, heat shortening and brown meat, turning frequently. Stir in soup mix and water. Cover. Simmer 30 minutes. Stir in peppers and simmer 10 more minutes or until meat is done. Blend cornstarch with water; stir into skillet. Cook while stirring until thickened. This is good served with rice. Serves 4 to 6.
Put sugar and oleo in microwave bowl (butter the rim of the dish to prevent boiling over). Pour water around to wet sugar. Microwave on High 8 to 11 minutes or until a light tan color.
Parboil chicken and pork until tender. Remove chicken and pork from bone and shred in small pieces into the crock-pot. Cover with entire bottle of barbecue sauce.
Combine sugar, butter and milk in a pan. Cook to a soft ball stage (238°). Remove from heat and add peanut butter and marshmallow whip. Beat until stiff enough to pour in a 6 x 10-inch pan. When cool, cut in squares.
Mix together and pour into uncooked pie shell. Bake at 325° for 45 minutes. Use meringue icing.
Cream butter and 1/2 cup sugar together. Stir into mixture of flour, baking soda and milk. Grease baking dish and add mixture. Pour juice from cherries into bowl and add 1/2 cup sugar to juice. Place cherries on top of batter and then pour juice over cherries. Cook 55 minutes at 375°.
Sift flour, sugar, baking powder and salt together into large bowl. Add Crisco, milk, vanilla and eggs. Beat for 2 minutes. Fold in walnuts. Bake at 350° for 1 hour. Cool in pan on rack.
Line an 8 or 9-inch square pan with foil or waxed paper, letting liner extend a few inches above pan on 2 sides. Stir condensed milk and butter in a medium-size saucepan over low heat until butter melts. Remove from heat; add chocolate chips and stir until melted and smooth. Stir in remaining ingredients. Spread in prepared pan and refrigerate 8 hours, or until firm enough to cut. Lift foil by ends onto cutting board. Cut fudge in 1-inch squares. Store airtight with waxed paper between layers.
Place the milk in a shallow dish, such as a pie plate. Add the flounder and soak for 5 minutes. Dredge the fish in the flour to coat. Then dip in the egg whites. Dredge in the bread crumbs. Dip the fish in the egg whites again and then into the bread crumbs again. Coat a slotted broiler pan with nonstick spray. Place the fish on the pan, sprinkle lightly with paprika and pepper. Spray fish lightly with nonstick spray. Bake at 400° for 12 minutes. Serves 4.
Cut corn from cob or use creamed corn. Beat eggs. Add milk. Cream butter, corn and seasonings. Turn into well-greased baking dish. Sprinkle with crumbs over top.
Cream the margarine, shortening and sugars. Add eggs and vanilla. Sift dry ingredients into creamed mixture, using dough hooks (heavy duty mixer) or good muscle. Dough will be stiff. Roll into balls the size of a walnut and press with a glass dipped in sugar. Bake on an ungreased cookie sheet at 350° for 8 to 10 minutes. Cool on cookie sheet for a couple of minutes before removing to wire rack to cool.
Combine 1/2 cup cheese and 1/2 can onions with other ingredients in a 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions and bake, uncovered, 5 minutes longer.
Mix the first 3 ingredients; set aside. Mix the last 3 ingredients and melt to blend. Use microwave to melt; place on High for 1 minute intervals until well blended. Pour melted ingredients into the dry ingredients and mix to coat the cereal.
Dissolve sugar and Kool-Aid in 2 quarts water. Add remaining water and pineapple juice in mixture. Put in carton and freeze.
Cook carrots in slightly salted water. Drain. Mix oil, vinegar, sugar, mustard, salt, pepper, tomato soup and green pepper. Put carrots in container; pour mixture over them. Cover and refrigerate overnight.
Lightly toss together the potatoes, celery, cucumber, olives and onions. With a fork, thoroughly but carefully, blend in the dressing mixed with the oregano. Cover the salad. Chill for at least 1 hour before serving.
Sift flour once, measure add soda, salt, spices and sugar and sift into mixing bowl. Add oil, eggs, water and pumpkin in order given. Add nuts and pour into two greased 9 x 5-inch loaf pans lined with brown paper. Bake in 350° oven about 1 hour or until tester comes out clean. Remove from oven; allow to stand in pans 10 minutes, then remove paper.
Combine. Dip chicken in milk, then in Shake and Bake. Bake at 375° for 40 minutes.
Open tuna and drain off oil. Finely chop the eggs, onion and apple. Mix together with tuna. Add sour cream and mayonnaise to the mixture. Salt and pepper to taste desired.
Grind ham, then mix with sausage or pork, bread crumbs, eggs and milk; mix well. Make loaf and bake at 350° for 45 minutes.
Cream margarine, sugar, egg and vanilla. Sift flour and spices and add to creamed mixture. Stir soda into applesauce and mix well. Add applesauce to mixture and mix. Fill muffin tins 1/2 full with batter. Bake at 400° for 20 minutes.
In a medium bowl mix soup, chilies and 1 cup water. In casserole dish layer chips to cover the bottom. Spray with Pam first. Layer 1/2 the chicken, 1/2 the tomatoes and 1/2 the cheese. Layer again, then pour the soup mix over the top. Bake at 350° for about 45 minutes or until bubbly.
Cut the onion, carrots and celery into bite-sized pieces. Put in a large soup pot along with 1 can chicken broth and minced garlic. Cover and simmer until vegetables are softened (about 10 minutes). Chop the cabbage, squash, zucchini, broccoli and cauliflower into bite-sized pieces and add to the soup pot. Stir in 2 cans chicken broth, tomato sauce, Italian seasoning, rosemary and Creole seasoning. Mix well and bring to a boil. Reduce heat, cover and simmer about 45 minutes. Season with black pepper before serving. Makes 6 (2 cup) servings.
Use black olives, pepper rings, sour cream as toppings when serving. Brown meat; drain. Add seasoning and tomatoes. When hot, add soups; heat again.
Alternate layers of rice, chicken, pimento, peppers and mushrooms, ending with rice. Brown bread crumbs in butter and spread over top. Thicken broth with flour and pour over all. Bake 45 minutes at 350°.
Mix all ingredients together. Bake in buttered 1-quart casserole dish at 350° for 25 minutes. Yields 6 servings.
Place 2 tablespoons of pie filling in center of tortilla. Roll up. Place seam side down on baking sheet sprayed with Pam. Bake 15 to 20 minutes at 350°. Sprinkle with cinnamon and sugar. Serve warm.
Heat oven to 325°. In large bowl, beat eggs until foamy. Beat in flour, sugar and brown sugar until blended. Beat in butter. Stir in semi-sweet morsels and walnuts. Pour into pie shell. Bake 55 to 60 minutes. Cool on wire rack.
Cook pepper, onion and bacon together 5 to 8 minutes. Drain excess fat from bacon. Add tomatoes. Chop and mix well. Simmer 5 minutes. Turn off heat. Add beans and seasonings. Blend thoroughly and add mushrooms. Place in a greased casserole. Cover with bread crumbs. Dot with butter. Bake, uncovered, at 350° for 20 minutes.
Heat oven to 350°. Grease square baking dish (8 x 8 x 2-inch). Beat eggs, milk, flour, granulated sugar and vanilla with hand beater until smooth. Spread cherries in dish. Pour batter over cherries. Bake 45 to 50 minutes or until puffed and golden brown. Sprinkle with powdered sugar. Serve warm. Makes 6 servings. Each serving is 170 calories.
Remove crusts from bread and cube. Place in greased 9 x 13-inch pan. Melt cheese with butter. Pour evenly over bread. Beat eggs with milk. Pour over cheese mixture and refrigerate. Bake 45 minutes to 1 hour at 300°.
In a large baking dish, place a layer of rolled soda cracker crumbs. Moisten well with half the cream sauce, next a layer of cheese, then a layer of grated eggs. Repeat these layers and be sure the crumbs are well moistened. Top with buttered crumbs. Bake at 375° for about 35 minutes.
Drain fruit and save juice. Add enough orange juice to the saved juice to make 4 cups. Cook pudding according to directions, using juice instead of milk. Cool. Mix with fruit and let set 2 hours. Add bananas before serving.
Beat together corn oil, sugar	and eggs. In separate bowl, sift together flour, baking soda, salt and cinnamon. Beat together with the sugar and egg mixture. Stir in the vanilla, mixing well. Add the carrots, walnuts, coconut and pineapple. Mix well. Pour batter into a greased and floured 9 or 10-inch Bundt pan.	Bake at 350° for about 1 hour. Cool on rack; remove.
Brown ground beef in skillet. Add barbecue sauce, brown sugar and onion. Separate dough into biscuits. Place each biscuit in ungreased muffin cups, bottom and sides. Spoon meat mixture into cups. Bake at 400° for 10 to 15 minutes. Sprinkle with shredded cheese. Can be made ahead and frozen.
Mix all ingredients together in a bowl. Rub mixture into meat of choice; let stand 2 hours at room temperature or overnight, chilled, before cooking. Baste with the sauce.
Let Cool Whip and cream cheese soften. Combine cream cheese, Cool Whip and concentrated beverage in mixing bowl. Stir or mix until smooth. Fold into graham cracker crust and chill. When you are ready to serve, top with additional fruit or nuts.
Prepare chops by cutting slit along fat side and into chop to form a pocket. Combine flour, salt and pepper. Prepare egg by mixing egg, mustard and milk. Using 1/4 cup dressing, stuff tightly into pocket and press fatty edges together to close. Dip each chop into egg wash, then flour. In very hot oil, fry until brown. Remove and drain. Place in large casserole. Cover with thin gravy. Cover with foil. Bake at 325° for 1 1/2 hours. Remove foil and bake uncovered an additional 30 minutes.
Sift dry ingredients. Add oil and other ingredients and mix. Bake in 350° oven 55 minutes. Grease and flour pans. Makes 2 loaves.
Cook beef in an 8 to 10-inch frying pan on medium-high heat for 5 minutes or until meat begins to brown. Break meat into fine crumbs as it cooks. While beef cooks, chop onion and green pepper. Add onion and pepper to beef along with chili powder. Cook, stirring, for about 15 minutes or until onion is translucent. Stir in sugar and soup. Cook for 3 to 4 minutes more, until hot and bubbly. Add salt and pepper to taste; keep hot. Split sandwich buns crosswise. Lightly butter cut sides. Toast in a broiler or toaster oven. Spoon hot Sloppy Joes mixture over toasted buns. Serve hot.
Drain cherries and pineapple and add enough water to make 2 cups liquid. Add cherries and pineapple. Stir in sugar, cornstarch and salt. Cook until thick. Set aside to cool. Then add food color, vanilla, chopped nuts and diced bananas. Stir until blended. Pour into 2 baked pie shells. Top with Cool Whip or whipped cream.
Heat chili and cream cheese together until cream cheese is melted. Put in casserole and add Cheddar cheese on top. Bake in 350° oven until cheese is melted. Serve with tostitos or taco chips.
Thaw fish if frozen. For stuffing, drain broccoli, press out excess liquid. Combine egg, half of the cream cheese and the Parmesan cheese. Stir in broccoli and stuffing mix. Spoon 1/4 of the mixture onto the end of each fillet. Roll up; secure rolls with wooden toothpicks. Place in a 10 x 6 x 2-inch baking dish. Bake, covered, at 350° for 30 to 35 minutes or until fish flakes easily with fork.
Mix milk, broth, 1 tablespoon butter, garlic, salt and pepper in a bowl. Heat 1 tablespoon butter in skillet. When hot, stir in hash browns and onion. Add broth mixture and cook about 7 minutes. Add cheese and bake in 425° oven for 45 to 60 minutes. Serve hot.
Boil chicken until tender. Cool and pull meat from bones. Chill broth, skim fat from broth and skin the chicken. Combine vegetables, potatoes, mushrooms & bouillon with broth. Cook until potatoes are fork tender. Add chicken and pour into square baking pan. Top with biscuits and bake 350° until biscuits are brown.
Place chicken in baking dish. Add eggs. Mix broth with soup. Pour over chicken. Add vegetables. Melt butter. Mix flour with milk. Pour into baking dish. Bake at 375° for 45 minutes.
Boil potatoes in skin; cool. Peel and grate; set aside. Heat soup and butter until butter melts. Add cheese, sour cream and onions until cheese melts. Mix with potatoes. Pour into a large casserole; bake for 30 minutes in a 350° oven.
Brush chicken with oil; season. Cook under broiler. Cook sliced mushrooms in butter until tender. Increase heat. Pour in brandy and cream. Boil rapidly, stirring until sauce reduces to coating consistency. Adjust seasoning. Pour over chicken. A quick and easy recipe.
This solution should be hot enough to melt sugar. After covering with solution, let cucumbers soak in mixture overnight.
Combine chicken, sour cream, onion, half of taco seasoning, half can of soup, 1 cup of cheese and salsa. Place 1/3 cup of mixture on each tortilla and roll. Place, seam side down, in sprayed 13 x 9-inch pan. Mix remaining ingredients and pour over tortillas. Cover with foil and bake at 350° for 30 minutes. Sprinkle with remaining cheese. Serve with lettuce, cheese and salsa.
Mix first 3 ingredients together and press in 9x13-inch pan. Mix remaining ingredients and spread on top of cake mixture. Bake at 325° for 45 minutes.
Brown bacon and onions. Set aside and scramble eggs. Add mushrooms, browned meat, rice and crumbled bacon. Stir. Add soy sauce until brown (about 4 tablespoons). Mix well. Quick, easy and very good!
Combine soups, cheese and wine in large, shallow baking dish. Add chicken, bone side down. Cover pan with foil and bake in moderately slow oven at 325° for 2 1/2 hours. Remove foil. Add sliced almonds and bake 30 minutes longer. Serve with rice or mashed potatoes.
Dissolve coffee in boiling water; add sugar and vanilla bean or extract. Boil for 5 minutes. Cool. When cold, add vodka. Stir. Store in large bottle or jug for about 30 days. Serve as a dessert sauce or as a liqueur.
Cut up and drain well your Chinese bean sprouts and sauerkraut. Add green pepper, celery and pimentos. Finally add Wesson oil and sugar.
Preheat oven to 300°. Heavily grease and flour a 10 inch tube pan. In a mixing bowl or on a piece of wax paper, stir together both flours.
Combine all ingredients. Prebake pie crusts 5 minutes. Add mixed ingredients to pie shells and cook about 30 minutes or until done. Makes 2 pies.
Mix ingredients and pour into large casserole dish. Sprinkle crunched corn flakes over the top. Bake at 400° for 40 minutes.
Mix the sour cream with the dry Italian dressing. Chill for about 2 hours. This can be made the day before needed. Serve with fresh vegetables or even potato chips. This is so easy and everybody loves it! Makes 2 cups.
Beat eggs. In greased loaf tin, put eggs, milk, salt, pepper, crumbs and then corn. Bake about an hour at 350°.
Mix butter and cream cheese first, then mix 1 cup flour, 1 cup sugar and 2 eggs and beat. Follow until all ingredients are gone, seventh egg last. Bake for 3 hours at 300°.
Dissolve Jell-O in boiling water. Add cheese which has been softened to room temperature. Whip furiously with wire whipper until well blended with Jell-O. Let cool to lukewarm. Drain pineapple and add enough water to juice to make another cup of liquid. Add to Jell-O. Add partly thawed strawberries, pineapple and nuts. Put in a large casserole and refrigerate. When firm, cover tightly with Saran Wrap and refrigerate until ready to serve.
Cook rice as directed. Saute onions in butter. Remove skillet from heat and stir in flour. Gradually stir in broth until well blended. Add half and half. Cook and stir until slightly thickened. Mix in cooked rice, chicken, pimento and seasonings. Blend and put in large baking pan. Sprinkle toasted almonds over top. Bake in 350° oven for 30 minutes.
Melt butter and saute carrots, onion and celery until tender. Add garlic and cumin; heat 1 minute. Add broth, pepper and corn. Simmer 20 to 25 minutes. Add almonds. Process in blender or food processor. Garnish with sour cream, Cheddar cheese, cilantro and green onion. Serve with pita bread wedges, toasted with cheese, green chilies and black olives.
Cook vegetables, except onions, until soft. Cut up bacon and fry; remove from grease and cook onions in grease until tender. Mix all ingredients; heat until it simmers, then put in jars. Process 1 hour in pressure cooker. Soup is rather thick, so broth or water may be added. Makes 16 to 18 quarts.
Cream sugar and margarine together. Add egg and vanilla. Stir in pineapple. Sift together all dry ingredients. Add to mixture. Beat until smooth. Stir in raisins. Drop by teaspoonfuls onto cookie sheet. Bake at 375° for 12 to 15 minutes. When golden brown, cool on rack. Makes 36 cookies.
Mix melted margarine and flour until a paste consistency. Pat on bottom of 9 x 13-inch pan. Bake at 350° for 15 minutes (or until lightly brown). Let cool.
Preheat oven to 400°. Spray 13 x 9 x 2 baking pan with nonstick cooking spray. Cook onion in 4 tablespoons butter in a skillet until tender.
Preheat oven to 325°. Place butter on 15 1/2 x 10 1/2-inch jelly roll pan. Place in oven to melt butter, about 7 minutes.
Cream butter and sugar. Add eggs, vanilla and almond. Add flour and baking powder; mix well. Do not chill. Roll out and cut. Bake in 400° oven 8 to 10 minutes. Decorate with icing. Makes 6 to 8 dozen.
Mix and form into small balls. Put in shallow pan and cover with 1 can tomato soup and 1 can water. Bake at 350° for 2 hours. Baste occasionally. Makes 10 medium size servings.
Preheat oven to 400°. Spray 12 muffin cups with cooking spray. Combine apple and honey. Set aside. Combine dry ingredients in a large bowl; make a well in the center. Combine egg, milk and margarine. Add to dry ingredients; stir just until moistened. Stir in apple mixture. Spoon batter into muffin cups, filling 2/3 full. Bake at 400° for 18 minutes. Contains approximately 118 calories each.
Mix into meat the rice, onions, peppers, salt and garlic powder. Precook cabbage and cut around core of cabbage until leaves fall off. Form meat in shape of balls the size of cabbage leaves. Fold in and roll. Put in 6 1/2-quart crock-pot on high. Cover with some tomato juice. When juice cooks down, drain grease and add rest of juice. Cook 5 to 6 hours until done.
Cream sugars and shortening.	Add egg and beat well. Add oil and dry ingredients and mix together. Add cornflakes, nuts and oatmeal. Drop by teaspoonfuls on a lightly greased cookie sheet and press down with a fork dipped in sugar. Bake at 350° for about 10 minutes. Do not brown them.
Prepare jello as directed. Combine with sugar and salt. Put in flat Pyrex dish to cool, then add apples, bananas and pineapple. Let set.
Mix the fruits together and cool it for ca. two hours. Before serving, add champagne and water. If you want, you can put some sugar into the bowl. Prost, Fuur Wohl!