HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients except noodles. Pile lightly into greased, individual baking dishes or 1 1/2-quart casserole. If desired, cover and store in refrigerator for several hours or overnight. Remove from refrigerator. Sprinkle top with chow mein noodles. Bake, uncovered, in moderate oven (350°) for 25 to 30 minutes or until heated through. Garnish with parsley, rice, olives and pimiento. Serves 6.
Flatten chicken breasts with meat mallet. Dip into egg and coat with mixture of bread crumbs and Parmesan cheese. Heat oil in skillet and brown chicken on both sides. Pour spaghetti sauce into an 11 x 7-inch baking dish. Place chicken on top of sauce, then sprinkle with additional Parmesan cheese and then Mozzarella cheese. Bake at 400° until cheese is melted and lightly browned.
In a medium-size skillet, saute the onion and bell pepper in oil over medium-high heat for 5 to 7 minutes or until soft. In a small dry skillet, saute the sesame seed until they are golden. Add the garlic and green chili peppers to the onion mixture and cook several minutes more, stirring constantly. Add the sesame seed and stir. Remove from heat and stir in the yogurt, salt substitute and cumin. Serve hot over cooked grains, pasta or vegetables.
Cream together chopped onion, green pepper, cream cheese and pineapple. Form into a ball. Roll in chopped pecans to coat. Chill and serve with snack crackers.
Put filling in 9 x 13-inch pan. Sprinkle dry mix on top. Melt margarine and pour over cake mix. Put nuts on top. Bake at 325° for 1 hour to 1 hour and 15 minutes. Good with coffee or just any time.
Cook milk and breadcrumbs for 10 minutes. Add salmon, chopped and run through sieve. Add cream, egg, butter, salt and pepper.
In a large bowl, combine all ingredients except apples and nuts. After mixing, fold in apples and nuts. Bake at 350° until done.
Prepare pastry for two crust pie. Fill bottom shell with sliced apples. Combine remaining ingredients. Pour over apples. Cover with top crust and bake in 425° oven for 45 minutes or until crust is brown and apples are tender. Remove from oven.
1st Layer: Combine in bowl the flour, 1/2 cup chopped nuts and melted butter. Pat into greased 9 x 13-inch pan. Bake 15 minutes at 350°. Let cool.
Melt Velveeta over low heat and brown meat separately. Drain meat; add to cheese and add remaining ingredients. Serve warm with Doritos.
Mix first 5 ingredients. Add margarine. Spread nuts in bottom of deep-dish pie shell. Add mixture. Bake at 350° for 40 to 50 minutes.
In a large skillet, brown beef; pour off fat. Add chiles and bouillon; cook and stir until bouillon dissolves. Cool. Stir in refried beans. In small bowl, combine sour cream and taco seasoning; set aside. In 7 or 8-inch spring-form pan or on a large plate, spread beef mixture. Top with sour cream mixture and guacamole. Cover; chill several hours. Just before serving, remove side of spring-form pan. Garnish with cheese, tomatoes, green onions and olives. Serve with tortilla chips. Makes 12 to 15 servings.
Wash, core and quarter apples. Cover and cook apples and cider in a large crock-pot on low setting for 8 to 10 hours (or high setting for 2 to 3 hours) until apples are very tender. Process apples and liquid through food mill to remove apple peel. Measure and return processed apples to crock-pot. For each pint of processed apples, add 1 cup of sugar, 1 teaspoon of cinnamon, 1/2 teaspoon of allspice and 1/2 teaspoon ground cloves. Cook on high setting for 6 to 8 hours. Stir every 2 hours. Remove cover after 2 hours to allow fruit to cook down. Pour hot apple butter into hot, sterilized canning jars. Seal at once and process in boiling water bath.
Soak wheat in water for 5 minutes. Squeeze wheat dry by pressing between palms. Chop onions, parsley, mint leaves, tomatoes and cucumbers nice and fine. Add lemon juice, oil, wheat and seasoning and mix well.
Beat egg and 1/3 of soup. Add bread crumbs and soak for 5 minutes. Add onions, salt and pepper and bread crumbs to meat and mix. Form approximately 6 patties and place on baking sheet. Bake at 350° for 30 minutes. Mix remaining soup and water (I add Worcestershire sauce) and pour over patties. Bake for 10 to 15 minutes more.
Break cake into small pieces in a large baking dish or bowl. Combine cream cheese and sugar in a mixing bowl. Add milk and then Cool Whip. Mix well. Pour over cake pieces. Spread pie filling on top and sprinkle with nuts. Chill and serve.
Preheat oven to 325°. Line 2 cookie sheets with foil. In medium bowl mix egg whites, sugar, salt and vanilla. Add flour and blend well. Fold in coconut. Drop by teaspoon on cookie sheet 1 inch apart. Bake at 325° for 15 to 20 minutes. Cool on cookie sheet. Remove and store in tightly covered cookie jar.
Brown ground beef, onion and pepper; drain. Add tomato sauce, corn, chili powder and Tabasco sauce. Simmer 30 minutes. Prepare noodles according to package; drain. When both are finished, combine and place in 13 x 9-inch Pyrex dish. Place cheese on top. Place in preheated 350° oven, just to melt cheese. Serve.
Beat together the 2 ingredients. Leave at room temperature for a few hours or overnight until thickened. Cover and refrigerate until needed. It has many uses such as topping for fruit salad, aspic salads or fresh berries.
Cook broccoli as directed. Cook rice in 1 1/2 cups water. Saute onion and bell pepper in oleo. Add mushroom soup and Cheez Whiz. Mix all together and bake 30 minutes at 350°.
Brown ground beef; drain and discard pan juices. Place ground beef in the bottom of casserole. Save small amount of ground beef for garnish. Prepare instant mashed potatoes according to the manufacturer's directions. Top ground beef with potatoes. Top potatoes with grated cheese. Garnish top with rest of ground beef. Cook in preheated oven at 325° until cheese bubbles
In heavy saucepan, combine chocolate and butterscotch chips. Melt, stirring constantly, over low heat. Remove from heat and stir in noodles and nuts. Mix quickly. Dip by teaspoonfuls onto wax paper and cool. Makes 24.
Melt margarine; blend in other ingredients. Pour in unbaked pie shell. Bake at 300° for 40 minutes.
Cook sugar with water and corn syrup in a heavy bottomed saucepan until mixture forms a soft ball or reaches 240° on candy thermometer. Keep hot. Soften gelatin in lemon juice. Dissolve cornstarch in 1/2 cup cold water and pour into hot syrup. Simmer slowly until very thick; remove from heat and add gelatin and lemon juice. Stir until gelatin dissolves. Stir in desired flavoring and nuts. Sprinkle a thick layer of confectioners sugar in an 8-inch square pan. Pour in candy and let set in a cool dry place (not refrigerator) for 3 to 4 hours. Top with a layer of sugar and cut into 1-inch squares. Dredge lightly in additional sugar and store in airtight container.
Set aside flour and sugar. Boil and cool the margarine, water and cocoa. Add flour and sugar. Add buttermilk and rest of ingredients; mix well. Bake at 350° for 25 minutes in jelly roll pan.
Melt butter and cocoa. Add milk and boil for 3 minutes. Add the powdered sugar slowly with mixer. If icing gets stiff, add a few drops of water.
Mix milk and pudding until blended. Fold in whipped topping. Add apples and candy bar pieces and mix well. Chill until ready to serve. Serves 8 to 10.
Simmer raisins in water, covered, until all water is absorbed. Allow to cool while preparing batter. Mix margarine with sugar until fluffy. Add cinnamon and vanilla. Beat in eggs, one at a time. Add carrots and orange rind. Blend soda and 1/2 cup of the flour; mix with egg mixture. Add 3 more cups of flour and steamed raisins. Mix well. Shape by teaspoonfuls into balls. Roll in dish of cinnamon sugar. Bake at 375° on greased cookie sheet for 9 minutes. Remove from oven before firm for chewy texture. Makes 72 cookies.
Put rice in bottom of baking dish. Lay chicken on top and cover with soup and water. Salt and pepper to	taste. Bake at 325° for 1 1/2 hours, covered. Cook another 1/2 hour, uncovered.
Cut cabbage small; cook in pan covered with salted water. Cook until tender; drain (save 1 cup of the liquid). In frypan, saute onion in oil. Remove onion from pan.
In large Pyrex dish, layer beans first, then avocado dip. Mix sour cream with taco seasoning, then layer it and remaining ingredients, ending by spooning salsa over top. Serve with tortilla chips.
Cut bread around, leaving the outer crust, top only to make a cover for the bread. Scoop out the inside. Cut inside part into small pieces to use for dip. Mix all ingredients together. Pour into the bread cavity. This also makes a pretty centerpiece.
Mix eggs, milk, mustard, salt and bread. Add sausage and cheese. Pour into 9 x 13-inch pan. Refrigerate overnight. Bake at 350° for 1 hour.
Heat oven to 300°. Mix all ingredients in a heavy 3-quart saucepan (ovenproof). Cover and bake, stirring 3 times, 3 hours or until meat is tender and sauce is thickened. Makes 10 servings.
Mix stiffly and put on greased pan in mounds. Sprinkle little sugar on each. Bake at 425° for 10 to 15 minutes.
Mix first 5 ingredients with fork until crumbly. Butter 8-inch dish. Slice apples. Put crumb mixture on top of apples. Put 1/3 cup of melted butter over top of crumbs and sprinkle cinnamon on top. Bake at 375° for 30 minutes.
Combine all ingredients, except butter, broth, tomato paste, Worcestershire sauce and sour cream. Form 12 meatballs; brown in butter.
Scald milk. Pour over dried bread that has been seasoned with a little sugar and salt. Serve in a coffee cup.
Alternate bread and cheese in buttered casserole. Beat eggs until light and mix with remaining ingredients. Pour egg mixture over cheese and bread. Let stand 4 hours in refrigerator or overnight.	Bake 1 hour at 350°. Sprinkle with bacon bits. Serves 4 to 6.
Pour hot water over dates; let stand. Cream the shortening and add sugar. Beat. Sift the flour with cocoa and add alternately with water from dates and the lemon juice to creamed shortening mixture. Add dates and nuts. Pour into greased square pan. Bake at 350° for 25 to 35 minutes.
Preheat oven to 350°. Break up potatoes in pieces in baking dish. Mix butter, chicken soup, onions and cheese together and pour over potatoes. Bake 20 minutes at 350° then sprinkle potato chips and bake 25 minutes more.
In a large rectangular dish, layer ingredients as listed. Refrigerate for at least four hours. Serve with tortilla chips or corn chips.
Grease a casserole dish well with butter. Layer bottom with cracker crumbs. Add 1 can asparagus, 2 sliced boiled eggs, sprinkle with almonds and spread with thick layer of cracker crumbs. Lightly salt and pepper. Repeat second layer same as first. Mix soup with Pet milk. Pour over casserole and top with cracker crumbs and a few almonds. Bake at 350° for 30 minutes.
Cook broccoli until tender. Drain. Mix all ingredients except for stuffing. Place in a casserole dish and top with stuffing. Bake at 400° for 25 minutes.
Combine soup (undiluted), cream cheese, mayonnaise, gelatine, salt and pepper in a saucepan over low heat; blend until smooth. Stir in shrimp, celery and onion. Pour into well-greased mold and chill 4 hours or overnight. Unmold and serve on lettuce leaves with Ritz crackers and seafood sauce.
Combine ingredients in order given and work all up together with a big spoon. Form into a big loaf or 2 loaves. Bake at 350° for 1 1/2 hours.
Preheat oven to 350°. Peel potatoes and slice them. Put in baking dish. Stir into saucepan mushroom soup, butter, milk and cheese. Cover potatoes. Add salt and pepper. Bake about 45 minutes.
Melt cheese and butter; add crab meat and mushrooms. Spoon on quartered muffins. Place under broiler until slightly brown. Serves 12 to 14.
In one bowl, combine flour and sugars. Cut in margarine until crumbly. Stir in nuts. Reserve 1 cup of nut mixture. Press remainder into 12 x 7-inch baking pan, halfway up sides also. In another bowl, mix remaining ingredients. Mix well and pour into prepared dish. Top with reserved crumb mixture. Bake at 350° for 55 minutes or until golden brown.
Beat up brown sugar, eggs, butter and lard and milk (with soda). Fold in beaten egg whites last. Bake until a toothpick comes out clean. Bake at 350° to 375°.
Place pecans in flat pan and sprinkle with salt, lemon juice and butter. Place pan in 200° oven, stirring nuts often until butter and lemon juice cook well into the nuts and they are toasted, approximately 1 hour.
Put crackers in brown bag. Pour oil over crackers. Shake to cover. Mix dry ingredients together; pour over crackers in bag. Shake to cover. Store in airtight container (Tupperware works great) for 24 hours before serving.
Brown hamburger and onion; drain off fat. Add taco seasoning, salsa and corn. Stir together and put in a 9 x 13-inch pan. Sprinkle cheese over that. Mix Bisquick or Recipe Ease, eggs and milk together. Pour over other mixture and bake at 350° for 30 minutes or until golden brown. Deeelish.
Cream butter and sugar until light. Add milk to baking powder and flour. Then add egg whites to the mixture. Bake until golden brown. Make the Lane Filling.
This is a recipe for a family of four. Double or triple if needed. Your choice of how many ribs and potatoes.
Heat oven to 400°. Mix flour, baking powder, cinnamon and salt in large mixing bowl. Mix cereal and milk in another bowl; let stand 3 minutes. Stir egg, applesauce, sugar and margarine into flour mixture. Stir just until moistened. (Batter will be lumpy.) Stir in cranberries or raisins. Spoon batter into muffin pan sprayed with no stick cooking spray, filling each cup 2/3 full. Bake 20 minutes or until golden brown. Serve warm. Freeze any leftover muffins. Makes 12.
Boil sugar, water, raisins, shortening, salt and spices together for 3 minutes. Let cool. Add flour and baking powder; mix well. Bake in greased loaf pan at 350° for about 45 minutes.
Mix like pie crust. Break off 1-inch ball of dough and roll on floured board to size 5-inches. Bake at 400° in middle of oven on cookie sheet for 5 minutes. I sometimes flip the pieces over and put back in oven for a few minutes.
Cream butter and sugar. Add eggs, one at a time. Add flour and whipping cream alternating. Flour first and last. Add flavoring.	Spoon batter into greased and floured 10-inch tube pan. Put in cold oven. Cook at 300° for 1 1/2 hours or more until tested done.
Sift together in a large mixing bowl: sifted plain flour, sugar, cocoa, baking soda and salt. Add cooking oil, vinegar, vanilla and water. Mix liquids into sifted dry ingredients. Mix well. A wire whisk works really well.
Mix well and heat. Pour sauce over meatballs in crock-pot and simmer.
Combine bran, sugar and flour. Add eggs, margarine and buttermilk; mix well. Add nuts and mix again. Store in covered glass container in refrigerator up to 6 weeks. Use as desired. If dough thickens as it sets, add a little water. Bake in paper-lined or greased muffin tins at 400° for 15 to 20 minutes. (Test with toothpick.)
Beat cream cheese, sugar and 2 tablespoons milk until smooth. Spread in bottom of pie crust. Arrange strawberries on cream cheese mixture. Prepare whipped topping. Mix as directed on package. Prepare pudding with 1 cup milk. Fold in 1 cup whipped topping. Spoon into pie crust and chill until set, about 2 hours. Put remaining whipped topping and strawberries on top.
Insert metal blade into processor. Add flour, salt and fat. Process with short bursts until consistency of coarse meal. Pour ice water through feed tube; process. Stop as soon as dough begins to form. If necessary, add a bit more water. Remove; divide in two. Flatten slightly; wrap in waxed paper. Refrigerate 4 hours or freeze 1 hour. On lightly floured cutting board, roll out 1/8 inch thick, allowing 1 inch margin around pan. Fit into pan gently; do not stretch or pull. To eliminate sogginess, brush bottom of crust with egg white. Prick well with fork.
Dissolve sugar in water. Add orange juice, lemonade and whiskey. Stir until frozen mixture is melted. Freeze. When ready to serve, scoop into glass and add 7-Up, Sprite or ginger ale.
Cook pasta until done. Mix all ingredients in a large bowl. Pour into a casserole dish and microwave on High until cheese is melted and ingredients are hot. (Stir every five minutes during cooking.)
Grease a tube pan (not the two piece kind). Place pineapple in bottom of pan. Cover with pie filling, cake mix and then nuts. Cut butter into pieces and place over cake. Do not mix. Bake at 350° for 1 hour. Serve warm or cold by dipping or dumping out with a spoon. Serves 10 to 12.
Brown ground beef, onion and celery until browned well. In large kettle, mix tomatoes, juice and beans. Add beef mixture. Simmer on low heat for about 1 hour. Add salt, pepper and bay leaves. Add chili powder to your taste. I cook macaroni on the side or rice to add whatever you desire.
Mix 4 cups flour, sugar, salt and dry yeast together. Melt oleo or butter in warm water; cool slightly. Mix the 6 eggs in large bowl. Add water and yeast mixture, then add flour mixture. Keep adding flour until dough is no longer sticky. Make this for Povitica Dough.
Dissolve gelatin in boiling water. Add berries, stirring occasionally, until thawed. Stir in pineapple, bananas and pecan halves. Pour into a 9 x 13-inch glass dish. Chill until firm, about 5 to 6 hours. Top with sour cream, sugar, ginger and salt. Chill well. Makes 8 servings.
Measure sugar, flour, salt and nutmeg into small bowl and stir to blend well; then stir in milk until well mixed. Pare peaches, slice thinly. Measure and turn into pastry-lined pan. Spread level. Then pour milk mixture over peaches, pressing slices down into milk with back of spoon. Bake 30 to 40 minutes at 425° until nicely brown.
Beat egg yolks; add 1 cup sugar gradually. Add milk and cook over hot water until thick and coats spoon, stirring constantly. Remove from heat. Add vanilla. Whip cream and egg whites with 1/2 cup sugar separately and fold into cooled milk mixture. Add nutmeg to taste.
Mix salmon, corn meal and dash of salt. Shape into patties. Fry in an iron skillet which you have added oil to. Let the oil get hot before adding patties. Fry until brown on both sides and drain on paper towels.
Slice zucchini and cook in microwave for 5 minutes, stirring halfway through. Combine the remaining ingredients, except cheese. Place half of zucchini in a greased 9 x 13-inch pan. Sprinkle on half the cheese, then place the rest of the squash. Pour the milk mixture over all. Top with remaining cheese. Sprinkle on extra oregano, if desired. Bake at 370° until set and lightly browned (30 to 45 minutes).
In small bowl, combine mushrooms and green pepper; set aside. In small saucepan, combine remaining ingredients; bring to a boil. Pour over mushroom mixture. Cover and marinate in refrigerator for several hours or until serving. Serve kabob-style on wooden skewers. Makes 8 appetizers.
Heat coconut in large skillet until toasted, stir to brown evenly. Remove to a sheet of foil to cool. Add butter, sugar, rum and cinnamon to skillet. Heat until bubbly. Add bananas and cook until slices are heated through. Spoon over ice cream and sprinkle with toasted coconut.
Saute onion and bell pepper in butter until clear. Coat crawfish with crawfish fat. Mix flour with crawfish and coat. Add crawfish to onions and bell pepper. Add salt and red pepper. Blend all ingredients together and cook, covered, over low heat, no more than 10 minutes, until done. Let cool slightly before adding sour cream (it will separate if crawfish is too hot). May be reheated but do not boil. Serve over vermicelli. Serves 4 to 5.
Mix cake mix, melted oleo and egg together. Dough will be stiff. Lightly greased a 9 x 13 x 2-inch pan and pat mixture in bottom of pan (not too much on the sides). Mix powdered sugar, eggs and cream cheese. After mixing add nuts. Spread on top of dough. Bake at 350° for 30 to 35 minutes or until light brown.
Mix pie in the order of the ingredients. Bake at 350° for 40 to 50 minutes. This is put into 2 ungreased 9-inch pie pans (crustless).
Mix dry ingredients. Using wire whisk, mix eggs and milk until well blended. Add to dry ingredients and hot water. Cook in microwave for 3 minutes on High. Whisk and return to microwave and cook 2 3/4 to 3 minutes longer, whisking often. Add butter and vanilla and pour into baked crust and add meringue.
Trim fat from round steak, then cut meat into 5 serving size pieces. Spray a cold large skillet with nonstick spray. Add meat pieces to skillet; brown both sides of each piece. Remove meat from skillet. Add mushrooms, onion, green pepper, celery and garlic to skillet. Cook until vegetables are nearly tender. Then, stir in undrained tomatoes, basil, oregano and red pepper. Add meat to skillet, spooning vegetable mixture over the meat. Cover and simmer about 1 1/4 hours or until meat is tender. Stir occasionally. Serve over spaghetti or noodles. Sprinkle with Parmesan cheese.
Combine all ingredients in blender. Mix until smooth. Store in refrigerator until ready to use. Yields 1 1/4 cups.
Mix well and form into roll. Wrap in foil for 24 hours. Remove from foil and roll in cracked black pepper. Cook on cookie sheet in 180° oven for 3 1/2 hours.
Beat egg yolk, sugar and salt until thick and lemon colored. Add vanilla and blend in whipping cream. Fold into egg yolk mixture. Sprinkle cream of tartar over egg whites. Beat until stiff. Gently fold egg white mixture into cream mixture. Chill well. Just before serving, fold in cold milk. Sprinkle with nutmeg. Serves 10 to 12.
Cream butter and sugar well. Add eggs, one at a time, and mix well. Sift flour and baking powder together. Chop nuts and fruit; mix with some of the flour. Fold flour into butter mixture; add flavorings and mix well. Fold in nuts and fruit. Bake in greased tube pan. Start in cool oven. Bake at 275° for 2 1/2 hours.
Combine all ingredients and mix to form a soft dough; knead as little as possible. Allow to rise 20 to 30 minutes. Drop by spoon into an ungreased baking sheet. Bake at 425° for 12 minutes. Makes 4 dozen.
Melt 1 stick margarine; add graham cracker crumbs. Mix well and line a 9 x 13-inch pan with this mixture.
Mix ingredients on low speed until blended, then mix on high speed until light lemon color. Bake in a Bundt pan 35 to 45 minutes.
Mix all ingredients. Beat until stiff. Wait 1 hour before cooking. Beat again before cooking. Deep-fry.
Bring all ingredients to a boil. Cook on low heat for 30 minutes. Pour into Mason quart jars and seal.
Combine first 4 ingredients in a medium bowl. Dip oysters in egg, then dredge in meal mixture. Fry oysters in deep, hot oil for 1 1/2 minutes or until golden, turning once. Drain on paper towel; serve immediately.
Combine cauliflowerets, broccoli, water chestnuts and mushrooms in large salad bowl. Combine mayonnaise, sour cream and dressing in small bowl and mix well. Pour over vegetables. Add peas and toss gently to coat. Chill, covered, until serving time. Yields 6 to 8 servings.
Mix oil, lemon or vinegar, water, salt, sugar and Tabasco. Put into a saucepan and heat.
Form sausage into balls about the size of a large marble; flatten into patties. Brown lightly on both sides. Cook noodles according to package directions; drain. In greased 1 1/2-quart casserole, combine patties, noodles, green pepper and chopped pimiento. Heat and stir soup; add crumbled Blue cheese. Stir until melted. Pour over noodle mixture; top with buttered bread crumbs. Bake in preheated 350° oven for 30 minutes. Makes 6 servings.
Mix sugar and cream cheese together. Stir in oranges, pineapple and coconut. Spread in glass dish. Sprinkle pecans on top. For best results, chill for 1 to 2 hours.
Heat oven to 325°. Set aside 1/2 cup noodles. Combine rest of noodles with all other ingredients in a 1 1/2-quart casserole. Sprinkle the reserved noodles over the top. Bake for 40 minutes. Serves 4.
Brown meat in 2-quart casserole dish. Add onion and salt and pepper. Add chopped cabbage and tomato sauce. Add an additional can of water. Cover and simmer for 1 hour. Stir occasionally.
This recipe is for all those husbands who want to help out on Sunday mornings. Come on you guys!