HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain and flake tuna and set aside. Cook noodles according to directions on package. Drain and rinse in hot water. Combine noodles, tuna, celery and onion. Blend in sour cream, thyme, mayonnaise mustard and salt. Spoon 1/2 the mixture into a 2-quart casserole. Top with 1/2 the zucchini. Continue in layers and finally top with cheese. Bake at 350° for 30 minutes. Top with chopped tomato.
Cook and drain shells. Brown beef and drain. Combine picante sauce, water and tomato sauce. Stir 1/2 cup into ground beef along with chilies, 1/2 cup grated cheese and onion. Mix. Pour 1/2 of remaining sauce on bottom of 9 x 13-inch pan. Stuff shells with meat. Arrange shells in dish, pour remaining sauce over shells. Then top with remaining cheese. Bake in 350° oven for 30 to 40 minutes (cover for at least 30 minutes of baking time).
Cut 1/4 cup margarine into flour and brown sugar until mixture resembles coarse crumbs, then reserve 1/2 cup for the topping.
Brown meat slowly; spoon off fat. Add next 6 ingredients. Simmer until sauce is thick, 45 minutes to 1 hour, stirring occasionally. Cook noodles in boiling water until tender; drain. Rinse in cold water.
Melt butter in pan over low heat; add brown sugar and egg. Mix well. Add flour, baking powder, salt, vanilla, nuts and coconut. Bake at 350° for 25 to 30 minutes.
Mix potatoes and sugar like pie crust. Roll out and spread peanut butter as thick as you like. Roll like jelly rolls and slice. Put nuts on top if you like.
Drain beans and corn. Mix with all other ingredients except margarine and crackers. Melt margarine and mix with crackers. Sprinkle on top of casserole. Cook 40 minutes at 350°. Serves 6.
Cream shortening and sugars together. Add, one at a time, eggs. Add vanilla. Mix flour, soda and salt together and add to batter. Then when well mixed, put in chocolate chips. Chill at least 1 hour.
Crush crackers and add sugar. Add melted margarine. Mix well and press in 9 x 13-inch pan. Chill until firm. Mix pudding and milk. Add ice cream and beat until well mixed. Pour over cracker crust. Freeze until frozen. Spread Cool Whip on chocolate mixture. Chop Heath bars and sprinkle on Cool Whip. Keep frozen until 20 minutes before serving.
Beat butters, egg yolks and sugar. Add almond and lemon. Sift together flour and baking powder and add. Beat egg whites and then fold into mixture. Pour into greased and floured tube cake pan. Bake one hour at 350°.
Dissolve gelatin and sugar in boiling water. Add cream cheese and beat until smooth with beater. Add lemon and orange juices. Chill until partially set. Add carrots and apples. Place in mold. Chill until firm. Unmold. Garnish with carrot curls and orange section, if desired, or serve plain.
Crush Oreos and mix with softened butter. Pat out in large pan. For first layer, mix 1/2 of Cool Whip and cream cheese until smooth. For second layer, mix pudding mix and milk together. For third layer, top with rest of Cool Whip. Refrigerate.
Cook squash and onion in salted water for 5 minutes. Drain. Combine chicken soup and sour cream. Stir in carrots. Fold in squash and onion. Combine stuffing mix and butter. Spread half stuffing mix in bottom of a 13 x 9-inch pan. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake at 350° for 25 to 30 minutes. Freezes well.
Melt cheese in double boiler. Add other ingredients. Store in a covered jar. Serve on crackers.
Cut chicken in half. Spread Ranch dressing evenly on both pieces. Sprinkle top with cheese and dill. Bake at 350° for 1/2 hour or until bubbly and brown.
Combine egg yolks and liberty condensada. Cook on top of a double boiler. Continue cooking until thick or of spreading consistency. Add the butter and vanilla. Blend well. Set aside.
Brown and drain ground beef, onions and bacon. Add catsup, pork and beans, kidney beans, sugars, vinegar, mustard and salt. Mix well in casserole dish. Bake 45 minutes in 350° oven.
Combine all ingredients and pour over steaks. Refrigerate 2 hours, turning steaks every 20 minutes. Broil 4 inches from heat, 6 minutes on each side for medium or 7 minutes for well done.
Cook bacon until crisp. Set aside. Pour off 3 tablespoons of fat. Add onions and brown. Then add potatoes and water. Cook covered for 15 minutes or until potatoes are tender. Stir in salt, soup and milk. Heat but do not boil. Garnish with bacon and parsley.
Mix together and drop over apples. Bake in 375° oven for 35 to 40 minutes.
Spray a 9 x 12-inch pan with Pam. Mix soup, mayonnaise and cheese; if too thick, thin with low-fat milk. Pour over cooked vegetables. Cover with buttered crumbs. Cover with foil. Cook about 25 minutes in a 350° oven until cheese melts and is heated through.
In a skillet, cook hamburger with salt and garlic salt; drain and set aside. Drain the tomato juice into the hamburger. Cut the tomatoes into small pieces and add to the meat mixture. Simmer 10-15 minutes. Add the cooked rice and simmer until hot.
Place all ingredients in a large salad bowl. Pour French dressing over ingredients; mix lightly. Chill for 15 minutes. Mix in mayonnaise. Serve on bed of lettuce.
Mix peanut butter, honey and powdered milk thoroughly. Chill and roll into balls. Then roll into graham cracker crumbs. Keep chilled.
Prepare cake mix according to package directions. Bake half the cake in greased and floured 9 x 13-inch pan for 20 minutes in 350° oven. Melt caramels with milk and pour over the baked cake. Sprinkle nuts and chocolate chips over caramel mixture. Pour rest of prepared cake mix over top and bake another 20 minutes. Frost with desired icing when cooled. Duncan Hines cake mix is suggested. Serves 20.
In saucepan combine 1 cup cold water, sugar and cranberries. Bring to a boil. Remove from heat. Cover and let stand for 5 minutes. Meanwhile, dissolve gelatin in boiling water. Add remaining cold water, cranberry mixture and lemon juice. Chill until syrupy. Fold in remaining ingredients and pour into 1-quart mold. Chill until firm.
Wash zucchini. Put in microwave for one minute. Scoop out zucchini. Set scooped insides aside. Saute onions and celery. Add stuffing mix and the scooped out portion of zucchini along with a little water until right consistency. Stuff zucchini shell with this mixture. Dot with butter and sprinkle top with Parmesan cheese. Bake at 350° for 10 minutes.
Boil chicken in water until tender. Remove skin, cut into pieces. Heat soup, sour cream, onion and chilies for 5 minutes. Soften tortillas in oil and drain. Roll each with chicken and 2 tablespoons of soup mixture. Pour soup over top. Top with cheese. Bake for 30 minutes at 350°.
Place margarine in a casserole dish in a 350° oven until melted. Mix next three ingredients in a bowl. When margarine is melted, pour the batter into center of the bowl. Do not stir. Then pour fruit and juices into center of batter. Do not stir. Cook until brown and firm, about 45 to 60 minutes.
Cook tortellini in chicken broth. Drain and chill. Chill other ingredients not ordinarily chilled. Drain olives, artichokes and mushrooms. Combine tortellini, vegetables, Parmesan, pepperoni and dressing. Add 1/8 cup water to dressing bottle and shake. Add to salad and stir.
Preheat oven to 450°. Arrange potato slices in a jelly roll pan or cookie sheet with sides. In bowl, combine rest of ingredients. Drizzle over potatoes. Bake at 450° for 25 minutes.
Saute onions and bell pepper in small amount of butter. Allow to cook until onions are transparent. Add chopped jalapeno peppers. Set aside. Mix other ingredients, except crawfish. Add cooked onions and peppers. Stir in crawfish. Pour into lightly greased pan. Bake in preheated oven at 400° for 35 to 45 minutes.
Add all ingredients to cooked and drained sausage. Bake in oven until done at 350°.
Brown meat in oleo over medium heat. Cover with water and cook 45 minutes. Add celery, pepper, carrots and onion. Cover with water and cook 1 hour. Add potatoes, cover and cook 1 hour. Test for seasoning. Add onion soup and cook 20 minutes. Add m.s.g. and more water, if needed. Never cook fast. Requires 4 hours of cooking on slow or simmer. Serves 8 to 12.
Combine all ingredients. For each cup, combine 1/4 cup mix to 3/4 cup boiling water.
In a large soup pot, heat the chicken broth to boiling. Add the noodles and cook over medium heat for about 7 minutes. Add remaining ingredients and continue to cook over low heat for another 8 to 10 minutes. Taste and adjust seasoning, if needed. You might want to add a little salt, if your broth is homemade. Store bought broth seems to be more salty.
Arrange half of russet potatoes in 8x8 inch glass baking dish. Sprinkle 1/4 of rosemary, salt and pepper. Top with half of sweet potatoes. Repeat rosemary, salt and pepper. Repeat layering and season each layer. Pour cream over. Cover tightly with plastic wrap and microwave on High until potatoes are tender, about 18 minutes. Sprinkle both cheeses over potatoes and microwave on high, uncovered until cheese melts and bubbles, about 3 minutes. Cool 10 minutes. May also be baked in oven at 350 degrees for about 1 hour, or until potatoes are tender. Serves: 6.
Put the ingredients in a container and shake well. Allow to settle 4 hours before using. Pour suds in a pan. Dip wand into solution. Slowly move wand through the air. Watch the bubbles go!! Have fun!!
Roll chicken pieces in seasoned flour and brown in margarine. Remove chicken, add remaining ingredients except rice. Bring to a boil. Place uncooked rice in the mixture. Add chicken and pour remaining mixture over it. Cover tightly with foil. Bake at 375° for 30 to 40 minutes.
Boil fryers; debone. Spray large oblong casserole dish with Pam. Place chicken in dish. Sprinkle with garlic salt and cayenne pepper. Dice onion; sprinkle over meat. Add shredded Velveeta on top. Crush half of the chips; put over cheese. In blender, blend mushroom soup, chicken soup and Ro-Tel. Pour over other ingredients; top with remaining chips which have been crushed.
Mix dry ingredients together. Gradually add cream, stirring until smooth. Spread butter in bottom of crust. Pour in filling. Bake for 10 minutes at 400°. Reduce to 350° and bake for another 10 minutes. Reduce again and bake until set.
Mix together sauce, mushrooms and pasta; set aside. Beat cream cheese and sour cream; mix into pasta mixture. Place in greased large casserole dish, cover and refrigerate for 24 hours. Bake at 350 degrees for 50 minutes; uncover and bake another 30 minutes.
Place all ingredients in blender. Cover and blend at high speed until smooth. Stop blender often and push mixture toward blades with scraper. Pack in 1/2 cup containers. Refrigerate. Keep refrigerated.
In top of double boiler, melt cheese. Add sour cream and onions. Set aside. Peel, slice and cook potatoes in salted water until tender. Drain well. Place potatoes in 1 1/2-quart buttered casserole dish. Add salt and pepper to taste. Dot with margarine. Pour cheese sauce over potatoes. Sprinkle with paprika. Bake at 350° for 15 to 20 minutes, until bubbly.
Have butcher prepare lamb as follows: Remove fell and bone, trim off excess fat; cut lamb into 1 1/2-inch cubes. Heat lard or shortening in large skillet until sizzling; add lamb,	brown on	all sides until golden, stirring. Sprinkle flour over meat, cook a few minutes, stirring constantly. Add garlic, cook over very low heat until garlic begins to smell. Add water (enough to barely cover meat), tomato paste, bouquet garni, salt and pepper. Cover; simmer about 15 minutes.
Beat cream cheese until light and fluffy. Add eggs one at a time, beating until each is combined. Add sugar and vanilla and beat one minute. Fold in pineapple. Transfer mixture to pie shell. Sprinkle with cinnamon. Bake in preheated oven at 375° for 20 minutes. Let pie cool. Cover with Sour Cream Topping.
Combine sugar, vinegar and water. Boil and pour over vegetables. Add salt and pepper. Refrigerate. Keeps well.
Brown battered cubed steak and place in casserole dish. Add mushroom soup. Fill empty can with water and add to fry pan drippings. Add to casserole. Bake at 350° for 45 minutes or in microwave for 15 minutes.
Mix a Betty Crocker fudge brownie mix as directed. Put in a regular-size muffin tin. Fill 2/3 full and press 1 small Reese's cup into the center. Bake at 350° for 20 to 25 minutes. Makes 18 cupcakes.
Mix all together. This recipe makes a lot. Give as gifts packed in tins. A great hostess gift!
In a mixing bowl beat the eggs until foamy. Gradually add sugar, beating constantly until thick and pale yellow. Stir together dry ingredients; fold into egg mixture. Stir in butter, vanilla and coconut. Drop by teaspoonfuls onto greased and floured cookie sheets. Top with cherries. Bake at 325° for 10 to 13 minutes. Yield: 6 dozen.
Preheat oven to 350°. In a large bowl, combine sugar, applesauce, oil, egg whites, and milk. Mix thoroughly. Add flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix until all ingredients are well blended. Stir in walnuts. Spread batter into prepared 9 x 5 x 3 loaf pan. Bake for 45 minutes or until done.
Sift flour, baking powder and salt. Cut in shortening and cheese. Stir in milk quickly. Roll 1/2-inch thick and cut. Bake 10 minutes at 400°.
Cream oleo and sugar. Add egg yolk. Sift flour and cinnamon together. Stir into creamed mixture. Add vanilla. Place dough on 10 x 15-inch ungreased jelly roll pan. Slightly beat egg white and brush on cookie dough. (Sprinkle on pecans and press in lightly, optional.) Bake in 300° oven 30 to 35 minutes. Do not overcook. Cut into strips while warm.
Saute pepper, oregano, garlic, basil and Cajun seasoning. Add sliced eggplant (unpeeled), sliced zucchini, sliced onion and sliced peppers. Begin to cook and add chicken strips. When food begins to liquify and soften, add ketchup, stewed tomatoes and tomato paste. Simmer for 1/2 hour. Vegetables should be soft before serving.
Cream margarine and sugar. Add eggs, one at a time, beating after each. Add vanilla wafer crumbs and milk alternately. Add coconut and pecans. Bake at 350° in a well-greased and floured 10-inch tube pan for 1 hour and 10 minutes or until cake slightly pulls away from sides of pan.
Cook and cool carrots. Place carrots, onions and peppers in layers. Mix next seven ingredients well. Pour over vegetables and let stand overnight.
Mix sugar and vinegar in saucepan. Add peppers and bring to a boil. Turn off unit and let mixture cool for 5 minutes. Add liquid pectin and food coloring. Pour into hot sterilized jars and seal. Invert for 30 seconds to one minute. Makes 3 pints.
Put flour, sugar and salt in mixing bowl; work in butter until breadcrumb consistency. Add only enough water to hold together. Turn onto floured pastry board; shape into hands. Roll out and place on cookie sheet; mark lightly. Bake in a preheated 300° oven for 1 hour or until golden brown. Remove from oven and cool on rack.
Mix all ingredients and pour into a greased 9 x 13-inch casserole dish. Mix 1 cup milk, 1 cup Bisquick and 1/2 stick margarine and pour over chicken mixture. Bake at 425° for 30 to 45 minutes. Makes its own crust!
Place popcorn in microwave for 4 minutes on High. When finished, serve with Mt. Dew. Makes a scrumptious snack.
Grease 9 x 13-inch cake pan. Spread marshmallows across bottom. Combine strawberries and their juice with dry jello and set aside. Mix cake mix according to package directions, pour over the marshmallows. Spoon berry mixture over top. Bake at 350° for 30 minutes. Reduce heat to 300° and bake 15 minutes more.
Melt butter and grated cheese in double boiler. Put pimiento, pepper and macaroni through a coarse food chopper. Soak bread crumbs in milk. Combine all ingredients; mix thoroughly and place in a buttered casserole dish. Bake, uncovered, in a pan of water at 275° for 2 hours.
Mix well and pour batter on 2 large cookie sheets lined with foil. Bake at 325° for 15 to 20 minutes. Place on clean towel to cool. Remove foil. Mix 5 tablespoons flour and 1 cup milk; cook on medium heat until thickened, then cool in refrigerator. In another bowl, cream 1 cup powdered sugar with 1/2 cup Crisco and 1 stick butter, add cooled flour paste and mix well. More sugar may be needed to thicken. Put between layers and chill cake in refrigerator.
In a heavy pot, heat the whole milk and salt to simmering, then add the rice. Continue simmering (stirring often) for about 40 minutes, until the rice is tender. Cover when cooking. (If you wish to add raisins, do so now and cook for another 5 minutes.) In a bowl, beat the eggs, white sugar, vanilla, evaporated milk and lemon juice with a wire whisk. Blend several large spoonfuls of the cooked rice mixture into the bowl (eggs, etc.). Stir. Repeat several times. Pour all of the egg mixture into the pot of rice; cook slowly until it becomes thick. Stir often. Take off the heat. Pour out of the hot pot into a bowl. Stir often while cooling (so it does not separate). Sprinkle the top with either cinnamon or nutmeg. Refrigerate.
Brown chicken in oil. Drain and remove to platter (keep warm in oven). Saute onions in oil until transparent. Add tomatoes and simmer, stirring constantly for 5 minutes. Return chicken to sauce, add other ingredients except sherry. Simmer, covered, for 25 minutes (turn chicken occasionally). Stir in sherry and cook 5 minutes more. (Is good served with rice.)
Cook rhubarb, sugar and jello over low heat. (No water.) Stir often. Cool until partly set. Fold in the whipped cream or Cool Whip. May add the nuts.
Beat eggs, oil and milk. Add remaining ingredients and mix until smooth. Spray tube pan. Bake at 350° for 1 hour.
Cream butter and margarine. Add sugar, vanilla and water; mix. Sift flour and salt; add to mixture. Mix. Add pecans and mix thoroughly. Using a small portion of the mixture about the size of a walnut, roll longways into a crescent shape (keep size even). Bake on ungreased cookie sheet at 325° for 20 minutes. Cool slightly. While still warm, roll in powdered sugar.
Mix together the margarine and flour. Add the nuts and press on bottom of a lightly greased 9 x 13-inch pan. Bake in a 325° oven for 25 minutes. Let cool.
Heat oven at 350°. In large bowl, mix cereal and nuts. Mix margarine and honey. Pour over cereal mixture; toss to coat. Spread on 15 x 10-inch pan. Bake 12 to 15 minutes. Cool on wax paper.
Mix and refrigerate 2 hours. Roll on floured rolling board to 1/4 inch thickness. Cut cookies. Bake at 350° for 12 minutes. Sprinkle with sugar.
Melt butter and mix spices. Mix all other ingredients and pour butter and spice mixture over it. Mix well. Bake at 250° for 2 hours; check often.
Bring water to boil; remove from heat. Add Jell-O and stir until dissolved. Add crushed strawberries; refrigerate until partially jelled. Break the cake into small pieces. Add to mixture; pour in tube pan that has been sprayed with Pam and press and chill. Can eat with whipped cream.
Brown meat with onion and green pepper. Add all other ingredients. Mix simmering for 15 minutes. Pour in baking dish. Top with strips of bacon or cheese. Bake 20 minutes at 300°. Great for picnics.
Mix together salt, sugar and tapioca. Sprinkle over layer of meat and vegetables. Pour V-8 juice over all. Cover and bake for 6 hours at 250° or place in crock-pot for 8 hours on low.
In large skillet, cook celery and onion in margarine until tender. Add water and bouillon, cook until bouillon dissolves. In large bowl, combine remaining ingredients and add celery mixture. Mix well. Loosely stuff turkey just before roasting. Place remaining stuffing in greased baking dish. Bake at 350° for 30 minutes until hot.
Cut top third lengthwise from watermelon; cover and refrigerate to use as desired. Scoop balls from larger section of watermelon. Remove seeds; cover balls and refrigerate. Scoop remaining pulp from watermelon with large spoon to form shell. (For decorative edge on shell, cut a scalloped or saw-toothed design.) Drain shell. Cut thin slice from bottom of shell to keep it from tipping over; refrigerate. Scoop melon balls from cantaloupe and honeydew. Mix together, cover and refrigerate. Just before serving, slice peaches. Drain melon balls. Mix all fruit into watermelon shell and garnish with mint, if desired. Serve immediately. Yields 20 servings.
Fry onion and burger until brown. Add corn and soup. Cook egg noodles separately until tender and combine with burger mixture. Place in casserole dish and sprinkle with grated cheese. Bake in a 350° oven for 20 minutes.
Make crust of graham crackers and melted butter, enough to make good base for filling. Dissolve Jell-O in boiling water; add sugar and cream cheese. Whip with electric mixer. Add vanilla and let cool, then add the whipped cream in Jell-O mixture and sprinkle a little of the graham crackers on top and chill for several hours.
Cream shortening and sugar. Beat in eggs and molasses. Add sifted dry ingredients alternately with milk. Bake in 11 x 15-inch well-greased pan in 325° oven about 25 minutes. Burns easily. Partly cool and cut into squares.
Roll crust out on lightly floured surface. Transfer floured side down into a 9-inch tart pan with removable bottom; press pastry up sides. Trim excess. Prick bottom with fork; bake until golden in 450° oven and let cool. In a medium saucepan, crush 2 cups berries; add 3/4 cup grape juice and bring to boil. Reduce heat and simmer, covered, for 2 minutes. Sieve berry mixture, discarding the pulp. Measure 1 1/4 cups of mixture; return to saucepan. Combine cornstarch and remaining grape juice; add to mixture in saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat. Stir in Equal. Spread about 1/4 of mixture over the bottom and sides of cooled pie shell. Arrange half of whole berries, stem end down, in shell. Spoon half of the remaining mixture over the berries, making sure they are all well covered. Arrange remaining strawberries over first layer, topping with remaining mixture. Chill 3 to 4 hours. Makes 8 servings.
Mix together all ingredients but chicken. Dissolve 2 chicken bouillon cubes in hot water. Dip chicken pieces in melted butter. Grease a 9 x 13-inch cake pan. Put rice mixture on bottom and chicken on top. Bake at 400° for 15 to 20 minutes, then at 350° for 1 hour or until done (total about 1 1/2 hours). Add a little water if dry. Put foil on top if too brown.
Place rolls on ungreased cookie sheet, pressing all squares together. Bake 10 to 13 minutes at 350°. Chill.
Drain pineapple and peaches. Mix all ingredients except topping. Fold in whipped topping. Place in pie crust and chill.
Preheat oven to 350°. Cut strawberries into 1/2-inch pieces. Sprinkle with 1/2 cup of the sugar. Set aside. Combine dry ingredients and set aside.
Mix the parsley and shallots together and sprinkle on the bottom of a Pyrex baking dish. Put the fish on top and pour the wine over it.	Mix the breadcrumbs, salt, pepper and cayenne; sprinkle over fish. Set mushrooms on top and dot with butter, if	desired. Sprinkle dill seed	over fillets. Bake, uncovered, in a 500° oven for 5 to 10 minutes or until fish flakes.	Baste fish with pan juices.
Saute onion and oleo. Cut cheese into small pieces. Combine all ingredients. Simmer 10 to 15 minutes. Beat with wire whip until all cheese is melted.
Slice apples into 9 x 9 x 2-inch baking dish. Sprinkle sugar to taste. Dot with butter and sprinkle cinnamon, nutmeg and lemon juice.
Brown ground beef well and drain off excess grease. Melt cheese in medium saucepan. Add ground meat, Ro-Tel tomatoes, Worcestershire sauce and chili powder and stir well. Cover and cook over low heat 20 to 25 minutes. Serve warm with chips.
You will need 8 long rosemary branches or wooden skewers. If using wooden skewers, soak in water for 15 minutes (to prevent burning).
Add fresh water almost to top of beans. Add seasoning and salt. Cook until water is low, for about 20 minutes. Add potatoes if desired about 1/2 way through cooking.
Cut each wing into 2 pieces. In a large deep skillet, heat oil over moderate heat (365°). Fry wings for 5 minutes. Transfer to paper towel. In pie plate, combine butter, vinegar and cayenne pepper. Add wings; toss to coat. Arrange on warm platter. In small bowl, blend remaining ingredients and serve with wings. Makes 4 servings.