HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small casserole dish, spray nonstick spray. In a bowl, mix soup, milk and tuna. Crush potato chips. Layer chips and soup mix and chips and soup mix, finishing off with a layer of chips. Bake at 350° for 35 minutes.
Melt margarine and set aside. Mix remaining ingredients and pour over margarine. Spoon fruit and juice (any kind) over mixture. Don't be stingy.
Cut off tips of artichokes, about 1/2 to 3/4-inches. Remove outer leaves. Wash carefully. Tap on table to spread leaves apart. Shake out all water.
Combine spinach, soups and sour cream in one bowl. Combine chicken, onion and part	of cheese in another bowl. Soften tortillas (12) in microwave for 1 minute. Put chicken mixture in	tortillas and roll up.	Place in a baking dish and cover with	soup mixture and remaining cheese. Bake for 45 minutes at 350° until bubbly.
Boil together margarine, cocoa, oil and water. Pour hot mixture over dry flour and sugar. Add eggs; beat and then add buttermilk, soda and cinnamon. Beat and pour into greased 9 1/2 x 13 1/2-inch pan. Bake at 350° for 40 minutes.
Cook first 5 ingredients until thick; add butter and beets. Cook slow for about 10 minutes.
Lightly spray an 8 x 8-inch oven casserole with nonstick cooking spray. Add pork chops. Place in oven at 350° for 15 to 20 minutes, turning once and allowing the meat to start cooking. Remove from oven. Add rest of ingredients, starting with salt and pepper. Also add onion and mushrooms. Mix together the water and tomato soup; pour over pork chops. Sprinkle with basil; cook for another 30 to 40 minutes at 350°.
Cover potatoes with water and bring to a low boil. Cut temperature to low and add soup and milk. Stir constantly and simmer for 20 minutes. Serves 4 to 6.
Drain salmon; break into large chunks. Add mayonnaise, parsley, onion, pimiento, lemon juice and pepper. Toss gently to mix. Fold in 1/2 cup cheese. Spread about 1/4 cup mixture on each slice of bread. Sprinkle remaining cheese over salmon mixture. Broil about 6 inches from heat 3 to 4 minutes or until cheese melts and tops are golden. Makes 6 to 8 servings.
Grate cheddar cheese and mix with cream cheese and pecans. Shape into rolls. Roll in chili pepper until coated. Chill until form enough to slice. Serve on crackers of your choice.
Stir it all together. Drop by spoonfuls onto a cookie sheet and bake at 350° for 10 minutes. Yum!
Mix all ingredients, except oats, in a saucepan. Bring to a boil for 1 to 2 minutes. Remove from heat and mix in oats. Pour into a cookie sheet. Let cool, cut into squares and serve.
In a skillet, cook ground beef and onion until meat is brown and onion is tender. Drain off fat. Stir in tomato sauce, drained mushrooms, salt and pepper. Unroll one package of crescent rolls and separate into triangles. Place in a lightly greased pie plate, pressing edges together to form pie shell. Separate one of the eggs; set yolk aside. Beat egg white with the remaining 2 eggs. Pour 1/2 the beaten egg over pie shell. Spoon meat mixture into shell. Arrange the cheese slices atop; spread rest of beaten egg on cheese. Mix reserved egg yolk with water; lightly brush some over edge of pastry. Reserve rest.
Place celery root and lemon juice in boiling salted water in a large saucepan. Cook, covered, over medium heat until tender, 15 to 40 minutes, depending on the size of the root. Drain. Mix butter and cream in a large mixer bowl. Add celery root. Beat until fluffy, about 10 minutes. Taste and adjust seasoning. Sprinkle with nutmeg. Makes 4 servings.
Pour melted butter into a 1 1/2-quart casserole. Add squash; sprinkle with salt and pepper. Combine egg, mayonnaise, onion and sugar; mix well and pour over squash. Sprinkle evenly with cheese. Bake at 350° for 35 to 40 minutes.
Mix together in bowl the cream cheese, whipped topping and powdered sugar. Spread this over wafer base. Layer with strawberries, pineapple and whipped cream. Top with pecans or walnuts.
Beat with mixer. Spray muffin pans with Pam. Bake at 350° for 20 minutes.
In large skillet, melt margarine. Add chicken; cook until no longer pink. Add pasta, vegetables and water. Cover. Cook over medium heat 7 to 9 minutes until vegetables are crisp-tender, stirring occasionally. Stir in sour cream; heat thoroughly.
Working with hands or electric mixer, blend cheese and butter into sifted dry ingredients until smooth. Pat or roll on floured surface to about 1/3-inch thickness. Cut with inside of doughnut or other small cutter.
Combine all except 1/4 cup catsup. Shape into loaf in shallow baking pan. Bake at 350° for 25 minutes. Top with the 1/4 cup catsup. Bake 25 minutes longer until done. Serves 4 to 5.
Mix ingredients together. Pour into a tart or pie pan. Sprinkle with bread crumbs (optional). Bake at 350° for 15 minutes until bubbly.
Drain beans. Combine beans and soup. Heat tortillas in microwave (leave in bag). Combine enchilada sauce and tomato sauce. Pour enough sauce in 9 x 13-inch cake pan to cover bottom. Fill tortillas with bean mixture. Pour remaining sauce over enchiladas. Sprinkle with cheese. Bake in 350° oven for 20 minutes.
Preheat oven to 350°. Grease cookie sheet. Melt margarine. In small bowl, combine sugar and margarine. Roll biscuits into 9-inch ropes and form circle. Dip into margarine, then into the sugar/cinnamon mix. Twist circle into figure 8. Place on a cookie sheet and bake for 8 to 10 minutes.
Cut steak into 1-inch thick strips. Heat oil in skillet. Add beef strips. Cook, stirring frequently, until brown. Stir in water, onion, garlic salt and ginger. Cover and simmer for 12 to 15 minutes. Add green peppers for the last 5 minutes of simmering. Cook rice as directed on package. Blend cornstarch, sugar and soy sauce: stir in beef mixture. Cook until thickens. Boil about 1 minute. Place tomatoes on top of mixture. Water chestnuts may be added. Cover and cook until heated. Serve over rice.
Melt butter in a large skillet. Saute onion and celery until tender, about 15 minutes. Add to bread with salt, pepper and sage.
In heavy 8 quart pot make a caramel colored brown roux using 1/2 cup cooking oil and 1/2 cup flour. Add to the roux, cooking until limp the onion, celery, bell pepper, garlic and parsley. Add 6 cups water, can of tomatoes, okra (optional), salt, black pepper, crushed red pepper, bay leaves and thyme. Simmer for about 1 hour. If it becomes too thick, add more water. After 1 hour add 1 pound shrimp, crab meat and oysters (optional). Simmer 30 minutes longer. Add gumbo file (to taste). Simmer 10 minutes more. Serve over rice.
Cut butter into dry ingredients; add milk. Roll out in small circles; fill with cooked fruit. Fry at 380° in electric skillet or bake at 375°.
Catch a large trout at Lake Taupo, New Zealand. Prepare as above and marinate in lemon juice, soy sauce, salt and pepper at least 2 hours or overnight.
Melt chips in top of double boiler. Add chow mein noodles and peanuts. Drop from teaspoon on waxed paper. Let set.
Sift flour and 3/4 cup sugar three times. Beat egg whites until stiff. Add salt and cream of tartar. Beat until stiff. Add remaining sugar, one tablespoon at a time. Fold in thoroughly; add vanilla with addition of sugar. Sift flour over top, a little at a time and fold in lightly with a down, up and over motion. Pour in ungreased tube pan. Bake in oven at 325° for 50 to 60 minutes. Invert pan to cool.
*Or use 1 (16 ounce) jar spaghetti sauce and 1 1/4 cups water.
In large glass bowl, crumble beef. Heat 2 to 3 minutes on High, until beef is browned, stirring once; drain. Stir in spaghetti sauce and water.
Cream butter until soft. Chop dates and nuts. Put raisins in hot water to soften. Mix and sift dry ingredients and add nuts and fruits to this mixture. Beat egg until fluffy and add sweetener (dissolve in a little water first). Add the creamed butter. Then add flour mixture in thirds. Stir just enough to combine the ingredients. Drop by spoonfuls on greased cookie sheet. Each cookie has 51 calories. Exchange 2 cookies for 1 fruit exchange and 1 fat exchange. Bake at 375° for 12 to 15 minutes. Makes 18 cookies.
Cream the sugar and margarine. Add egg. Blend vanilla and coconut into mixture. Refrigerate dough for 3 hours. Shape into balls and roll in 1/2 cup coconut. Place on cookie sheet. Press pecan half into top of cookie. Bake at 325° for 20 minutes. Can be glazed with white Karo syrup while cookies are still hot. Yields 4 dozen.
Add all ingredients to a greased casserole dish. Mix well with fork. Bake at 350° for 1 hour. Let stand for 5 to 10 minutes before serving so melted margarine will drain back in.
You may use 1 small package plain chocolate chips and mint extract if mint chocolate chips are unavailable.
Place cut-up fryer in enough water to cover it all. Add salt, pepper and onion. Boil until tender, but not falling apart. Remove chicken from broth, but save broth. Skim off excess fat.
Combine all ingredients. Pour into a baking dish. Bake at 325° for 1 hour.
Prepare mini matzoh balls and set aside. Slice an onion and place in bottom of pan in small amount of oil. Remove skin from chicken and braise for several minutes on each side. Drain off excess oil. Add tomato sauce, enough to cover chicken (allow for extra sauce since matzoh balls will absorb a sufficient amount). Add salt, pepper and garlic. Cook on low to medium heat for approximately 1 hour. Add matzoh balls into sauce and cook an additional 30 minutes.
Add water according to amount of cabbage; put all in saucepan and steam for about 20 minutes. Serve hot.
Open sardines and chop them up. Add chopped onion. Stir well. Serve with saltine crackers and a cold drink.
Bring all ingredients to a boil, and simmer at least an hour. If soup becomes too thick add a little water as needed.
Mix together; spread over roast. Bake at 325° for 3 hours.
Brown hamburger and onion in frypan. Stir in salt and pepper. Drain off excess grease. Place meat in long casserole dish and top with the mashed potatoes, then cheese. Sprinkle with paprika. Bake approximately 15 minutes at 400° until good and hot and cheese is melted.
Pound flour hard into meat. Season and brown in fat. Cover with remaining ingredients. Bake at 325° for 2 hours.
Heat the oil in a large skillet or wok. Add the chicken and the salad dressing. Mix to coat chicken. Add the vegetables and water. Stir-fry about 2 minutes. Makes 4 servings.
Heat oven to 350°. Generously grease and flour a tube pan. In large bowl combine flour, sugar, baking powder, salt, margarine, milk, eggs and vanilla. Beat 3 minutes at medium speed. Spoon half of batter in prepared pan. Stir nuts, oats, brown sugar, cinnamon and applesauce into other half of batter. Spoon over batter in pan. Bake at 350° for 55 to 60 minutes.
Do not stir. Boil until 310°. Pour into another bowl and add food coloring and flavoring. Stir well. Butter molds; pour into molds and chill for 15 minutes.
Break bacon into small pieces. Blend Miracle Whip, sugar and vinegar. Toss with broccoli. Add other ingredients. Cover and refrigerate overnight.
Sift flour, salt, baking powder and sugar together. Beat egg well. Add milk. Stir oil and lemon juice together. Add to dry ingredients. Fill muffin tins 2/3 full. Bake at 425° for about 25 minutes.
Mix sugar and cornstarch. Add liquid ingredients. Microwave until thick, stirring every minute. Add enough ketchup to color. Serve over rice and chicken.
Mix all ingredients together; drop by spoonful onto cookie sheet. Bake at 450° for 10 to 12 minutes.
Beat oil, sugar and eggs until smooth. Mix dry ingredients together and add along with carrot, vanilla, coconut, pineapple and walnuts. Mix carefully until blended. Do not overbeat. Pour into greased 9 inch square pan. Bake at 350 degrees for 50 to 60 minutes.
Stuff each date with a pecan half. Make a dough using the margarine, cheese, paprika and flour. Chill for 15 minutes. Put a teaspoon of dough around each date, forming it into a football shape. Place 3-inches apart on lightly greased baking sheet. Bake at 325° for 10 to 15 minutes.
Mix all ingredients together. Roll into small balls, then roll in finely chopped nuts. This is a no cook delicious candy. Children love it.
Mix all ingredients, except tomato juice. Put into a loaf. Pour tomato juice over top and cover tightly. Bake 45 minutes or until done.
Place fish fillets in shallow baking pan or dish. Brush fish lightly with cooking oil. Shake on Jane's Krazy Mixed-Up salt. Sprinkle with corn flakes. With preheated oven at 500°, bake them from 14 to 18 minutes, depending on the thickness of fillets.
Cut up a variety of summer fruits. Try to drain as much as possible. To keep fresh looking, sprinkle on "So Fresh" citric acid.
Spread peanut butter between two crackers (like a sandwich). Melt Gurley almond bark. Dip sandwich cracker into melted bark and cool on waxed paper.
Sift the flour with the cinnamon, cloves and allspice. Mix as butter cake. Form dough in rolls and wrap in waxed paper. Refrigerate, slice and bake as needed.
Mix egg and milk together and coat chicken with mixture. Place flour in bag with 2 to 3 pieces of chicken at a time and place into hot oil and cook until brown. Mix remaining ingredients in bowl and place cooked chicken into mixture and coat thoroughly. Remove and eat.
Drain juice off sauerkraut. Fry bacon until crispy. Break or cut up. Using bacon grease (do not toss away), add drained sauerkraut. Brown. Add water, sugar, onion and if you purchased sauerkraut without caraway, then add caraway seed. Cover; simmer 50 to 60 minutes, until water disappears or take off cover at the end. Sprinkle a little flour over to thicken.
Mix the wieners, beer, catsup, brown sugar and onion in a saucepan; simmer for about an hour.
Combine all ingredients into a large mixing bowl. Mix well, scraping bowl often and mixing for 3 to 5 minutes. Pour into 2 greased (9 x 5-inch) loaf pans. Bake in a 350° oven for 1 hour and 20 minutes. Cool in pans.
Drain all ingredients. Saute peppers in small amount of oil. Drain. Add all ingredients, except tuna. Mix well. Heat on medium for 10 minutes. Add tuna and toss lightly. Remove from heat. Chill and serve on a platter.
Preheat oven to 450°. Combine all of the ingredients in a large bowl. Toss to coat well. Spread in jelly-roll pan. Roast 40 to 45 minutes. Makes 4 servings. Contains 285 calories.
Bake 1 hour at 350°. When half through, stir, then finish baking.
Cook hamburger and cut-up onions in large skillet. Cook potatoes and carrots together. Blend or finely mince tomatoes. Combine all but mixed vegetables into skillet with hamburger. When ready to serve, stir in mixed vegetables.
Cream butter and yolks of eggs. Add sugar, vanilla, baking soda and sour cream. Add flour. Beat whites of eggs until stiff. Fold into flour mixture. Pour half of batter in loaf pan. Sprinkle with half of the chopped walnuts mixed with sugar and cinnamon. Top with remaining batter and sprinkle rest of walnut mixture on top of batter. Heat oven to 350° and bake 1 hour.
Toss the first 4 ingredients in oil and saute for 5 minutes. Push chicken to one side of the pan and add the celery, pepper and onion. Stir and fry for 5 minutes and then add tomato, wine and soy sauce. Heat to simmering. Turn heat low, cover and cook for 5 minutes. Then blend cornstarch and water and stir into chicken mixture. Stir constantly until sauce bubbles. Serve at once over crisp bean sprouts, rice or noodles.
Mix persimmon pulp, beaten eggs and milk. Sift dry ingredients together, pour liquid mixture into them. Stir in melted butter. Pour into shallow oiled pan to depth of about 2 inches. Bake at 325° for 1 hour. When cold, cut into squares and serve plain or with whipped cream.
Heat oven to 350°. Generously grease an 8-inch cake pan. Pour in pie filling and set aside. In a medium size bowl, combine baking mix, sugar and ginger. In a small bowl, combine margarine, milk and egg. Blend well with fork. Stir into baking mix mixture until smooth. Spoon dough evenly over pie filling in cake pan. Bake about 40 minutes until toothpick comes out clean. Let cool for 20 minutes on wire rack. Cut around edge of pan. Turn out on serving plate with cake on bottom. Spread thickened juice around side of cake. Press walnuts around side of cake. Serve warm or at room temperature.
Place all ingredients in crock-pot and cook 6 hours on high, stirring occasionally. Serve over noodles or rice. Yield: 6 servings.
Cook carrots until tender in small amount of water; drain. Combine carrots, onion and green pepper; set aside. Combine soup, vinegar, salad oil, sugar and mustard. Stir until well mixed. Pour over vegetables. Toss lightly with a fork. Refrigerate overnight. Yields 8 servings.
Mix hamburger meat, onion soup, egg, bread crumbs and form into bite-sized meatballs. Bake at 350° for 17 minutes. Place on a cookie sheet for baking, they do not need to be turned.
Combine ingredients. Mix well and press into ungreased baking dish or loaf pan. Bake at 350° for 1 hour.
Stir peanut butter, sugar and eggs until well mixed. Stir in vanilla. Roll into small balls. Place on cookie sheet 2-inches apart; mash balls with a fork. Bake at 300° for 10 to 12 minutes or until light brown. Let cool completely before removing from pan.
Mix eggs and sugar and beat well in mixer. Add evaporated milk, bananas, pecans, vanilla and small amount of milk and mix well. Pour in freezer, add enough milk to fill freezer within 2-inches from top.
Sift together flour, sugar, baking powder and salt. Add shortening, juice and cherries and milk. Mix well. Add unbeaten egg whites. Beat 2 minutes, scraping sides and bottom of bowl; fold in nuts. Set oven at 350°. Bake for 30 to 35 minutes.
Preheat oven to 350 degrees. Unroll crescent dough; separate into 8 triangles. On 13 inch round baking pan, arrange triangles in a circle with points in the center and wide ends toward the outside. Using lightly floured roller, roll out dough to a 12-inch circle, pressing seams together to seal. Bake 12 - 15 minutes or until light golden brown. Remove from oven. Cool completely.
Cut rolls into fourths. Place in a plastic bag with granulated sugar and cinnamon. Shake to cover all balls of dough. Layer in greased Bundt pan. Melt margarine/butter in a small pan. Add brown sugar. Mix well and bring to a boil; boil 1 minute. Add nuts. Pour mixture over dough balls in pan. Bake at 350° for 25 minutes. Let cool 10 minutes, then turn upside down on a plate. Eat, eat and eat!
Mix all ingredients together in a bowl. Let stand to cool. Refrigerate for several hours. Roll out thin on a floured board, cut in desired squares and place on an ungreased cookie sheet to freeze. Loosen with spatula and put in plastic bags to freeze. They can be used without freezing. Cook in boiling chicken broth for 15 minutes or until tender.
Peel and mash avocados with lemon juice in a large warm bowl. Add onion,	cheese, butter, cream and pasta. Mix well. Serve immediately.
Combine all ingredients except manicotti and spaghetti sauce and set aside. Mix the spaghetti sauce with 1 cup of water. Place half in a 9 x 13-inch pan. Stuff the manicotti shells with mixture and place in tomato sauce in pan. Pour remaining sauce on top. Cover with foil and bake 1 hour at 375°. Remove foil and sprinkle with grated cheese and place in oven until melted.
Mix with spoon until well blended. Press in 13 x 9 x 2-inch pan. Bake at 350° for 18 to 20 minutes. Cool.
Fry garlic cloves in olive oil with diced onion. In large kettle, combine with tomato paste, tomato sauce, whole tomatoes, water and all spices. Simmer with meat balls.
Cook macaroni. Rinse with cold water. Cook beans until crisp-tender. Rinse with cold water. Combine beans, tomatoes, meat, cheese, olives, cucumber and macaroni. Whisk together oil, vinegar, mustard, parsley, sugar, cayenne pepper, paprika and garlic. Pour over salad; toss and add basil to taste. Refrigerate at least 1 hour prior to serving.
Melt margarine, then add cocoa and milk. Add remaining ingredients; beat well. Pour into greased 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Slice cake in 1-inch slices and line pan with angel food cake. Mix Dream Whip according to package instructions. Add powdered sugar and softened cream cheese. Spoon over cake. Spoon strawberry freezer jam on top. Refrigerate.
Cook carrots in 1/2-inch boiling water for 8 minutes. Drain water and pour carrots in casserole dish. Melt oleo, add ginger and raisins. Pour over carrots. Sprinkle with almonds. Bake for 35 minutes at 350°.
Microwave the bacon on High in a 2-quart casserole. Remove bacon, leaving grease. Mix dry ingredients and vinegar; microwave on High 3 to 4 minutes. Add beans and onion; microwave on High 6 minutes, covered. Stir after 3 minutes. Let stand, covered, for 10 minutes. Add bacon.
Layer fruits in a large bowl in order given. Spoon orange juice concentrate on top. Cover and chill 6 to 8 hours. Yield: 8 to 10 servings.
Sliver the cabbage fine and slice the onion fine. Slice bell pepper and grate carrot finely. Sprinkle sugar over this. Bring to a boil oil, vinegar, celery seed and salt to taste. Pour this over your cabbage and let set for 14 days in refrigerator.
Fold all ingredients together; sprinkle crumbs over loaf. Bake in a 300° oven for 30 minutes, then decrease oven temperature to 250°. Bake for about an hour or until done.
Combine first 4 ingredients. Let cool. Add egg and mix together. Add yeast dissolved in warm water. Add flour. Let rise 1 hour and then work down. Roll out dough and spread with butter. Sprinkle with brown sugar and cinnamon. Roll up and slice. Bake at 350° for 20 minutes. The quantity of butter, sugar and cinnamon is measured by your own judgment.
Cook macaroni dinner. Brown hamburger. Cook vegetables and add butter. Mix macaroni dinner with hamburger and soups together. Top with vegetables. Bake 1/2 hour at 350°.
Mix first 4 ingredients. Brown ground meat and onion. Layer corn bread mixture, ground meat mixture and grated cheese. Bake at 400° for 15 to 20 minutes.
Blend together shortening, honey, bran, eggs, and banana. mixing really well. Sift together and add flour, baking soda and salt. Pour into a greased 8 1\2 x 4 1\2 x 2 1\2 pan. Bake at 350° for 1 hour, until done. Cool on wire rack. Make 1 loaf.
Cream butter and sugar until light; add eggs. Beat well. Stir flour and baking powder and add to cream mixture alternately with milk.
Mix all ingredients together. Cook 1 hour at 350° in a large iron skillet.
Mix fruit with sugar and chill overnight. Drain off juice. Add whipped cream, marshmallows and nuts. Mix and let set a few hours in the refrigerator before serving.
* Good also with tuna or Mahi-Mahi (Dolphin steaks).
Mix cake as directed, except use, crushed pineapple and juice in place of the water. Bake in 9 x 13-inch pan as directed.
Preheat oven to 350°. Break graham crackers into squares. Arrange graham cracker squares in a single layer in a 15 x 10 x 1-inch jelly-roll pan. Set aside. Combine butter and sugar in a medium saucepan. Cook over medium heat, stirring until butter melts. Bring to a boil; boil 2 minutes. Remove from heat; stir in cinnamon and pecans.
Melt semi sweet chocolate chips and butterscotch chips in microwave on medium for 6 or 7 minutes, stirring every minute so it will not burn. Stir in peanuts. Drop by teaspoon on wax paper. Cool.
Cream shortening; add sugar and cream well. Beat in egg until fluffy; add vanilla. Stir together remaining dry ingredients, add to creamed mixture and mix thoroughly. Roll out dough on lightly floured board and cut. Bake at 400° for 6 to 8 minutes or until cookies are lightly browned.
Saute garlic and onions until golden brown. Add ground beef. Season it and let it simmer until almost dry, then add the hard part of peachy or bok choy first. Pour 5 cups of water and bring to a boil. Add the beef broth when it starts to boil and after 2 minutes, drop the rest of the pechay or bok choy leaves. Cook for 2 minutes more and it will be ready to serve after seasoning it according to your taste.
Mix jello, pineapple with syrup and sugar in saucepan; bring to a boil. Cool. Add buttermilk, Cool Whip and nuts. Pour into a 13 x 9-inch Pyrex dish; chill at least 3 hours.
Pare carrots; slice diagonally, then place in casserole. Sprinkle top with sugar and salt. Add water; dot with butter. Cover; bake for 30 to 40 minutes, or until carrots are tender.