HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook noodles until partly done. Place in greased casserole dish. Saute onion and ground pepper; brown the ground meat. Combine all ingredients and pour over the noodles. Bake at 350° about 30 minutes.
Place cooked potatoes in greased baking dish. Melt butter; blend in flour, salt and pepper. Stir in milk. Cook and stir constantly until thickened. Add cheese; stir until blended. Pour over potatoes. Bake at 350° for 30 minutes.
Marinate fillets for 2 to 3 hours in mustard, canned milk, salt and pepper mixture. Roll fillets in cornmeal. Fry to light golden brown in 1 inch of grease in hot skillet. Catfish fries fast, so don't overcook. It should be crispy on outside and moist on the inside. Don't knock it if you haven't tried it.
Mix cheese spreads together with mixer. Add cream cheese, onion, Worcestershire sauce and lemon juice. Mix all together. Refrigerate until it sets a little. Roll in finely chopped nuts. Makes 2 cheese balls.
Heat oven to 325°. Beat eggs in ungreased 1 1/2-quart casserole. Stir in sugar, raisins, milk, vanilla, salt and hot rice. Sprinkle with nutmeg. Bake uncovered 50 to 60 minutes, stirring occasionally, until knife inserted halfway between center and edge comes out clean. Serve warm or cold and, if desired, with cream. Refrigerate any remaining pudding. Serves 8.
Let cream cheese softened, then mix together all ingredients except pecans and form into ball or log. Then roll in pecans until well covered. Refrigerate until firm.
1. Cook macaroni. Place in casserole dish, add seasoning, cheese, beaten eggs, and hot milk together. 2. Pour over noodles & stir. Cook at 350° for 40 minutes.
Trim the ends from the stems of the mushrooms. Wash them quickly; dry immediately and cut each mushroom in half. Mix salt, pepper, oregano, wine vinegar and oil together. Add the mushrooms and toss until all the pieces are well coated. Let stand at room temperature for 4 hours. Serve with picks as a cocktail accompaniment or as a relish.
Grease 9 x 13-inch pan with shortening or margarine on bottom and sides of pan. Combine pudding mix and milk in saucepan. Cook over medium heat until thickened, stirring to prevent sticking on bottom. Stir dry cake mix into pudding. Pour into greased cake pan and sprinkle nuts and chocolate chip morsels over top of batter. Place pan in preheated 350° oven for 30 to 35 minutes. Cut in squares and serve. Great warm!
Combine molasses, vinegar, water and oleo. Cook to 235°. Add baking soda and stir. Pour over popped corn. Shape into 3-inch balls.
Combine oats and buttermilk in a mixing bowl and let stand 15 minutes. Beat egg with honey. Meanwhile, combine flour, baking powder and salt. Stir with egg into the oat mixture. Fold in carrots and orange rind, stirring only enough to moisten all ingredients. Spoon into muffin cups sprayed with low-fat cooking spray. Bake at 400° for 20 to 25 minutes. Serves 12.
Soak gelatin in cold water for 5 minutes. Then dissolve in boiling water, stirring in sugar and salt. Add pineapple juice, lemon juice and vinegar; let cool. Chill to consistency of unbeaten egg whites; then add the drained cucumber and pineapple.
Mix 1 stick margarine and graham cracker crumbs and press into oblong pan.
Mix oil, eggs, Bisquick and spices. Next, mix in zucchini and cheese. Place in 2 greased pie pans. Bake at 350° for 35 minutes or until brown on top.
Line an 8 x 8 x 2-inch baking pan with foil, extending foil over the edges of pan. Butter foil; set aside.
Mix dry ingredients together. Mix oil, eggs, sugar, nuts, apples, vanilla and orange juice. Combine with dry ingredients. Spread into a 9 x 13-inch greased and floured pan. Bake at 350° for 35 to 40 minutes. Sprinkle with powdered sugar when cool.
Mix the first 4 ingredients in bowl. Form into balls. Place in casserole. Mix together soup and milk or water for sauce. Pour over balls. Cover; bake for 30 to 40 minutes at 350°.
Cook broccoli until almost done. Blend eggs, mushroom soup and onion and cook until a sauce is formed. Then add the cheese and mayonnaise to the sauce. Place broccoli in a baking dish and cover with the sauce. Top with bread crumbs and bake in a moderate (350°) oven until bubbly.
Soak washed apricots overnight in enough water to cover. Cook slowly in same water until tender. Drain. Add honey and sugar to taste. Arrange a layer of hot rice, then apricots in a greased dish; sprinkle with a layer of marshmallows cut in quarters. Let brown in oven. Add second layer of rice, apricots and juice with marshmallows on top. Let brown in moderate oven. Serve hot or cold with whipped cream.
Dissolve jello in hot water in mixer bowl. Add cream cheese. Beat at medium speed until well blended. Stir in remaining ingredients by hand. Pour into mold and chill until firm.
Combine all ingredients in one large mixing bowl. Mix thoroughly. Shape into small balls and place on cookie sheets. Bake at 350° for 10 to 12 minutes.
Cook linguine according to package directions; cool. Add diced vegetables and Italian dressing. Toss with Salad Supreme seasoning. This is best when served at room temperature.
Cook pasta and drain. Melt oil and oleo together. Add garlic and saute. Do not allow garlic to burn. Add chopped broccoli to oil and saute 2 minutes. Add pasta; stir. Sprinkle in cheese; stir.
In a 2-quart casserole or mixing bowl, place caramels, butter and milk. Microwave at 50% power 3 to 5 minutes or until melted and smooth, stirring after 2 minutes. Stir in sugar until smooth and then add peanuts.
Let onion stand in water 5 minutes, then combine with butter and parsley. Slash bread on bias, cutting to, but not through, bottom crust. Spread onion butter on one side of each slice.
Cream together to form dough. Divide into 2 balls. Flatten and refrigerate to chill dough. Roll into a large rectangular shape on a sugared-floured board. Cut into squares. Dot with preserves. Pinch opposite corners to close. Bake at 400° to 410° for 8 to 10 minutes or until slightly brown. Remove from oven. Cool 5 minutes. Sprinkle with powdered sugar. Makes two large cookie sheets. Recipe may be doubled and dough stays in refrigerator a day or so.
Combine first 6 ingredients. Cook, bringing to a boil for 5 minutes. Cool. Add sifted dry ingredients. Stir in nuts. Add apple mixture, stirring to blend only. Pour into greased and floured tube pan or 2 loaf pans. Bake for 1 hour or until done at 350°.
Score cucumber by running tines of fork lengthwise down sides; slice. Toss cucumber slices and remaining ingredients with Lemon and Mustard Dressing.
Mix everything and marinate for 24 hours. Stir a few times while it marinates. Drain all dressing off; serve in lettuce lined bowl.
Crush the cookies and add the melted butter. Dissolve the Jell-O in the hot water. Add the lemon juice and sugar. Let stand while whipping the Carnation milk. Add Jell-O to milk. Add the lemon rind and green coloring. Whip until stiff. Butter dish, putting half of cookies in bottom and half on top.
Mix all ingredients except potato chips and blend well. Pour into 2-quart casserole dish and top with crushed potato chips. Bake 30 minutes at 325°. Serve hot.
Cook squash and onion in small amount of boiling, salted water 5 to 10 minutes. Drain. In bowl combine soup, sour cream and carrots. Fold in squash and onion. In large mixing bowl, toss melted butter with stuffing mix. Spread 1/2 of this mixture into 9 x 12-inch pan. Spoon vegetable mixture atop stuffing. Sprinkle remaining stuffing over top. Bake at 350° to heat through (about 20 minutes).
Mix dry ingredients well. Add fat and half of the milk. Beat until creamy. Mix in remaining milk, vanilla and eggs. Add chocolate and beat until creamy. Pour into two 8-inch cake pans, greased and floured. Bake at 350° for 30 to 35 minutes, or until done. Frost with creamy chocolate frosting.
Boil hen in at least 1 1/2 quarts water. Saute peppers and onions in butter. Cook vermicelli in broth; leave in. Add Ro-Tel and 1/2 of the cheese to broth. Add Worcestershire. Cook until thick. Cut up cheese; stir until melted. Add drained peas and onion mixture. Remove chicken from bone. Add salt and pepper. Place in 3-quart casserole. Bake 40 to 50 minutes at 350°.
Combine first five ingredients in a 10 x 10 x 1 3/4-inch dish. Lay chicken thighs on top of rice mixture. Cover dish with plastic wrap. Turn back one edge of wrap to allow steam out. Cook with microwave at High for 20 minutes. Halfway through cooking time, stir rice from corners of the dish. Remove wrap and continue cooking. Brush chicken with melted butter and brown.
Heat oven to 350°. Grease and flour 15 x 10 x 1- inch baking pan or 13 x 9- inch pan. In large bowl, combine all bar ingredients; stir until well blended. Spread in pan. Bake until toothpick inserted in center comes out clean. For 15 x 10 x 1- inch pan, bake 20 - 30 minutes. For 9 x 13 pan, bake 25 - 30 minutes. Pour and spread frosting over warm bars. Cool completely. Cut into bars. Yield: 48 bars.
Place bacon in cold skillet. If using electric skillet, turn temperature to 325°. Fry until crisp. Remove and drain. Remove grease from skillet, leaving 2 tablespoons in skillet. Add potatoes to skillet, cover and cook 10 minutes. Turn potatoes and cook 10 more minutes or until tender. Crumble bacon and combine with green chilies and onion. Sprinkle over potatoes. Top with cheese. Cover and cook 5 minutes. Serves 4.
Drain pineapple; set juice aside. Mix together sugar, egg, cornstarch and pineapple juice; cook until mixture becomes thick. Pour this over the cheese, pineapple and marshmallows. Mix together.
Cook sausage until browned. Put in food processor to chop up. Add tomatoes, tomato paste, basil, garlic powder and salt. Cook over low heat, uncovered, for 1/2 hour. Set aside. Cook lasagna noodles according to package. Need enough for 2 layers. In a bowl, mix together beaten eggs, Ricotta cheese, Parmesan cheese, parsley flakes, salt and pepper.
Combine all ingredients and cook until apples are mushy. Mash! Makes about 3 cups. Can be put in sterilized jars.
Mix Crisco, sugar, eggs and vanilla. Add flour, salt and baking powder. Mix well and roll out about 1/8-inch thick. Cut with cookie cutters. Bake at 350° for 10 minutes. Frost with stiff white icing.
Dissolve gelatin in boiling water. Add cold water. Chill until thick, but not set. Stir in cranberry sauce, celery and nuts. Pour into 1 1/2-quart mold. Chill until firm. Unmold or leave in bowl. Serves 8.
Boil potatoes with skins on. When cooled, peel skins off. Mix all ingredients. Chill and serve.
Several Hours Before Serving: Pour the dressing over the shrimp. Cover and refrigerate.
Cream softened cream cheese. Add sugar. Beat. Add sour cream and vanilla. Fold in Cool Whip. Spoon in pie crust. Chill four hours or overnight.
Pour over crust. Return to oven and bake in 350° oven for 30 minutes. Makes 2 dozen.
Follow instructions for making cake on cake mix box. Bake in a 9 x 13-inch pan. Remove from oven and while still hot, poke holes into cake (all over) with fork tines. Mix Jell-O, boiling water and pop together. Pour over cake. Let cool; mix pudding according to instructions on box. When set up, mix with Cool Whip and use to frost cake. Store in refrigerator. You can vary pudding and pop flavors and create your own taste treat.
Soften gelatine in water. Heat cranberry sauce and marshmallows over low heat until marshmallows are melted. Add gelatine and stir. Chill until partially set. Add in bananas, lemon juice and red food coloring (optional). Fold in Cool Whip. Chill until firm.
Boil all ingredients except soda and popcorn for 6 minutes. Take off heat and add soda. Pour over popcorn and mix well. Grease pan. Bake at 225° for 1 hour; stir every 15 minutes.
Cook broccoli. Grease casserole dish. Put in broccoli. Chop up cooked chicken and put on top of broccoli. Combine soup, mayonnaise and juice well. Pour over chicken. Then add cheese. Combine crumbs and butter. Sprinkle over everything. Bake at 350° until well heated, approximately 30 minutes.
Mix all ingredients, pouring melted Crisco in last. Mix until well blended. Bake at 450° about 30 minutes or until golden brown.
Mix all together. Bake at 350° for 30 minutes, covered. Bake another 30 or 40 minutes uncovered.
Brown hamburger and onion in frying pan. Add the rest of ingredients to the hamburger mixture. Bake 1 hour at 350°.
In top of double boiler, combine sugar and 2 tablespoons cream. Cook over boiling water until sugar is dissolved. Cut up both kinds of chocolate. Remove double boiler from heat, but leave top over bottom. Add chocolate to cream mixture, stirring until melted. With spoon, beat in remaining cream. Serve warm. Makes 1 cup.
Grease the bottom of a tube pan. In a larger bowl, mix the ingredients and beat for 5 minutes.
Cook spiral noodles according to package. Drain thoroughly. Mix all ingredients. Pour dressing over mixture to marinate. Do not over use. Chill so flavor can reach full potential. Enjoy with everything!
Preheat the oven to 350 degrees. In a large bowl combine all the above ingredients and mix well. Pat into a 1 1/2 to 2 quart casserole. If desired, spread the top with additional catsup. Bake for 45 to 50 minutes or until the meat is to your liking. To be sure that the meat loaf is done, I usually cut into it near the middle and take a peek.
Mix together shortening, sugar, egg and molasses. Add spices, salt and soda to flour. Mix into creamy mixture. Chill dough thoroughly. Roll out into balls the size of walnuts. Dip tops in a mixture of sugar and cinnamon. Place sugar side up on a greased cookie sheet 3-inches apart. Bake at 300° until soft, not hard.
Mix crackers, baking powder and nut pieces together and set aside. In separate bowl, beat egg whites, sugar and vanilla. Fold cracker mixture into egg whites, sugar mix. Bake in 9 x 13 greased pan at 300° for 20 to 25 minutes.
Cook rice. Cook broccoli. Mix together with cheese and soup. Put in dish and crumble crackers over top with a few slices of butter. Bake at 350° for 30 minutes or until bubbling.
Cream butter and sugar until light and fluffy; add vanilla. Sift flour and measure 1 1/4 cups and sift with salt three times. Add to creamed mixture and blend well. Using a meat grinder, grind nuts and chocolate together; fold into creamed mixture. Drop by teaspoonful onto greased cookie sheet. Bake in a 250° oven for 40 minutes.
Mix brown sugar, margarine and 14 large marshmallows. Place in microwave oven for 4 minutes. Stir until melted. Add large bag popcorn and pour syrup over popcorn. Place on cookie sheet and place in oven. Bake 45 minutes at 250°; stir often while in oven (every 15 minutes). Cool on wax paper.
Slice potatoes in half lengthwise. Scoop out about 3/4 of flesh and set aside for other use. Set skins on cookie sheet and place in oven about 4-inches away from top element. Broil for 8 minutes. Remove skins from oven and sprinkle with both cheeses. Season well and add bacon and paprika. Broil another 4 to 5 minutes. Serve hot with sour cream.
Brown hamburger and sausage in pan. Slice cheese and add to meat. Stir until cheese melts. Add a dash of oregano. Put meat mixture on plain white bread; put in oven on broil until bread browns.
Mix together lemonade and condensed milk. Fold in whipped topping. Pour into graham cracker pie crust. Chill until firm.
Mix in large bowl, popped corn, candies and coconut. Melt 1 stick oleo and 1 pound marshmallows. Pour over first ingredients. Stir and mix together. Pack firmly in Bundt pan or other mold. One package jello can be added for flavor and color.
Mix ground beef and onions and make patties; cook your favorite way at your desired doneness.
Drain tuna well. Lightly mash the potatoes, leaving small lumps. Mix in the lemon juice, cilantro, green onions, green chilies, onion, salt, red pepper flakes, and garam masala. Now add the tuna and mix well.
Heat jello, water, bouillon cube and Worcestershire sauce. Cool. Add corned beef, onion, eggs, celery and mayonnaise. Pour into 9 x 13-inch glass casserole ring mold or individual molds.
Mix all together except potato chips. Place in a 9 x 13 greased pan. Refrigerate overnight. Just before baking, sprinkle crushed chips on top of mixture. Bake uncovered at 350° for 1 hour.
Cream margarine and sugar in large bowl at medium speed of electric mixer. Beat in egg and vanilla flavoring. Combine flour, soda, cream of tartar and salt. Blend into creamed mixture. Cover and chill at least 2 hours. Preheat oven to 375°. Roll out dough on floured surface to 1/8-inch thickness. Cut with cookie cutter. Place on ungreased baking sheet. Bake 6 to 7 minutes. Cool on baking sheet 2 minutes. Remove to cooling rack. Makes 4 1/2 to 5 dozen cookies.
In a plastic bag or bowl, add all ingredients and shake. Empty into a shallow baking pan. Bake, stirring occasionally, for 40 minutes. Garnish with parsley. Makes about 8 servings.
*For improved flavor, use 1/4 cup soyagen powder and 1/4 cup almond powder.
Mash avocados and blend in rest of ingredients. Makes 2 to 2 1/2 cups of dip. Serve with corn chips.
Prepare jello as directed on package. Chill until partially set. Stir together all other ingredients. Layer jello and chocolate mixture into parfait glasses. Chill until firm. Has flavor of chocolate covered cherries.
Grease 10 x 15 jelly roll pan. Bake at 350° for 15 to 20 minutes. Cool and frost.
Beat eggs until light. Add milk; mix flour and sugar and add to the egg mixture. Stir in coconut and flavoring. Pour into crust and bake 30 to 40 minutes at 400°.
Ingredients will be layered in an 8 x 11-inch baking dish sprayed with Pam. Spread ground beef evenly and not too thick in bottom of baking dish. Salt and pepper to taste. Use dry soup mix, about 1/3 of envelope, and sprinkle over meat. Next spread mixed vegetables over meat. Use canned soup of your choice and smooth over vegetables. Then place Tater Tots (as many as you can) in a single layer on top. Bake at 400° for 30 minutes, then turn down to 350° for 30 minutes. Your Tater Tots may brown quicker if oven is hotter. May also take longer if ground beef is too thick. Serve with a salad and bread of your choice and you have a meal. Serves about 4. For more, double recipe and use a bigger dish.
Cream together cream cheese and Parkay. Add sugar, eggs, vanilla and lemon, then add flour. Bake in Bundt pan at 325°.
Cut beef into cubes 1/2-inch or less. Lightly brown beef cubes in corn oil or spray (use as little oil as possible). Add about 1 tablespoon butter (more if you want) and a mixture of 1/2 wine and 1/2 water (leave out wine if you're not into that sort of thing). Salt and pepper to taste. Use very little salt if using cooking wine! Add onion. Cook this mixture over medium heat until beef is tender. Begin with meat, barely covered with liquid, and allow the liquid to evaporate while cooking. If more liquid is needed, you may add butter, wine and/or water. Keep in mind that you want only a little liquid with the meat and onion when done. Try to avoid the temptation to sample too much of the remaining wine during the cooking process. Add sour cream to taste. Do this slowly. Too much sour cream will overpower the other flavors. Serve with wide egg noodles. Serves four.
Dissolve sugar and butter in boiling water. Mix all in blender until thick and creamy. Makes 1 1/4 cups or 1 can.
Heat oven to 325°. Place roast in baking pan (I use a 13 x 9-inch). Sprinkle dry soup over top of canned soup that has been spread over roast. Pour Pepsi over all. Cover pan with lid and do not look until 3 1/2 to 4 hours of cooking. (Also can put carrots around edges before cooking.) Serve with mashed potatoes.
Sift together flour, soda and salt. Set aside. Cream together shortening and peanut butter. Add sugars, egg, milk and vanilla. Beat well. Blend in dry ingredients. Mix thoroughly. Shape into balls by rounded teaspoonfuls. Roll in sugar and place on ungreased cookie sheet. Bake 8 minutes at 350°. Remove from oven. Place chocolate Kisses into middle of each cookie and press down lightly. Bake 2 more minutes.
Melt butter in 2-quart glass baking dish in microwave. Stir together flour and 1 cup sugar. Add milk and mix well. Pour mixture into baking dish. Stir gently to mix with the butter. Add fruit that has been tossed with remaining sugar. Don't stir. Bake at 375° for 40 minutes. Serve warm with whipped cream or vanilla ice cream. Serves 6.
Mix water, lemon, sugar and molasses and bring to a boil. Make dumplings by mixing remaining ingredients together. Drop dumpling mixture into the simmering liquid. Cook until dumplings are done, turning once. (Small ones take about 3 minutes.) When all dumplings are done, remove from the liquid and thicken the liquid slightly with flour and pour over the dumplings. Good hot or cold.
Brown chops in small amount of cooking oil.	Combine two soups and pour over chops. Bake in oven uncovered for 1 hour at 350°. Serve on creamed potatoes or cooked rice.
Have all ingredients at room temperature. Cream the cream cheese; add sugar and beat eggs in one at a time. Add vanilla. Fill cupcake liners 3/4 full. Bake for about 50 minutes at 325° until light brown. Mix sour cream, sugar and vanilla and spoon into centers. Bake 5 minutes longer.
Combine milk and flour. Cook until a soft paste-like pudding. Cool completely. Add sugar, oleo and Crisco. Beat for 15 minutes, then add vanilla. Mix well.
Mix cranberries, sugar and nuts. Put in a 9 x 9-inch cake pan in which margarine has been melted. In a separate bowl, beat eggs. Add flour, sugar and 1/2 cup margarine. Pour over cranberry-nut mixture and bake 1 hour at 325°. Can be served warm with whipped cream or cold with ice cream.
Arrange chicken in a 13 x 9 x 2-inch baking dish, or place each portion in an individual baking dish. Sprinkle green onions and tarragon on top. Dot with butter; season with salt and pepper. Add wine. Bake, uncovered, in a 350° oven for 30 minutes. Remove from oven. Beat egg white to stiff peaks; fold in mayonnaise. Spoon mixture on top of chicken; sprinkle with Parmesan cheese. Bake 12 to 15 minutes more, or until light brown.
Spread rice in large baking dish. Place pieces of chicken on rice. Add water. Spread oleo on top. Sprinkle onion soup mix on top. Cover and bake 1 1/2 to 2 hours at 350°.
Combine vanilla wafers with one stick melted margarine well on bottom of 8 1/2 x 13-inch dish. Beat together remaining stick of margarine, confectioners sugar and cream cheese. Spread on top of crust. Add can of drained pineapple on top of cream cheese mixture. Slice bananas and cover with whipped topping. Place pecans and cherries on top.
Pour undrained	pineapple into a buttered 9 x 13-inch cake pan. Pour cherry pie filling over this and sprinkle cake mix over top. Sprinkle nuts and	coconut over this. Cut margarine into thin	patties and arrange on top. Bake in oven at 350° for 35 to 45 minutes.
Heat oven to 350°. Beat 4 egg whites until stiff, then add sugar and beat again; add Ritz crackers and mix together. Press into cake pan. Bake 10 minutes. Let cool. Beat Dream Whip (as directed on package, but for 2 envelopes) until stiff. Drain can of pineapple into a bowl (save the juice). Cream the cream cheese with the juice to make creamy. Mix all together (Dream Whip, creamy-cream cheese and crushed pineapples), and pour over top cooled Ritz cracker mixture. Add nuts on top. Keep refrigerated.
Cook macaroni as directed on package. Drain. Add all ingredients and mix gently. Cover. Put in refrigerator for 24 hours. Before serving, mix a few times. Great for picnics!
Follow Solomon's prescriptions Proverbs 23:14 and beat well. Bake at 325° until done. Makes 2 small cakes or 1 large cake.
Beat egg; stir in milk, onion, salt and pepper. Add 2/3 cup crumbs. Add corn. Pour into casserole dish. Melt butter; add rest of crumbs. Mix; sprinkle over corn mixture. Bake at 350° for 1 hour or until knife comes out clean.
Preheat oven to 350°. Grease loaf pan with margarine. In a small saucepan, combine raisins and water. Bring to boil. Reduce heat; cover and simmer for 1 minute. Remove from heat. Stir in applesauce. Cool to lukewarm. Cream margarine and sugar. Beat in egg and vanilla. Combine flour, baking soda, cinnamon and cloves and mix into batter. Add applesauce mixture and nuts. Pour into greased loaf pan and bake for 1 hour or until cake tester comes out clean. Cool 10 minutes before removing from pan.