HumbleIntelligence/food-ner-1-Million huggingface dataset:
Shred beef slightly and cover bottom of flat greased baking dish. Wrap chicken breasts with bacon and arrange on beef. Mix soup and sour cream together; pour over chicken. Bake, uncovered,	at 275° for 2 1/2 hours or at 325° for 1 1/2 hours.
Mix first 5 ingredients together. Add broccoli that has been cooked and drained. Cover with bread crumbs. Bake at 350° for 45 minutes.
Melt butter in saucepan. Add mustard, sugar, salt and parsley. Stir. Add carrots and stir until glazed, about 5 minutes.
Mix first 5 ingredients together and shape into small balls. Cook until brown. Mix together jelly and chili sauce. Cook over moderate heat until heated through. Pour over meatballs. Simmer 60 minutes.
Brown beef with green pepper and onion; drain well. Add green olives and seasonings. Place in shallow ovenproof casserole. Spoon sour cream over meat mixture, then pour beans evenly over sour cream layer. Sprinkle with corn chips, then cheese. Bake at 350° about 20 to 25 minutes or until heated through and cheese melts. Serve plain or over shredded lettuce or hot rice. Serves 6.
Pour undrained pineapple in bottom of 9 x 13-inch baking dish. Spread blueberries over pineapple. Sprinkle 3/4 cup of sugar over this mixture. Sprinkle the box of dry cake mix on top of the sugar. Next, drizzle the melted margarine over the cake mix. Then sprinkle the pecans over this. Finally sprinkle the 1/4 cup sugar over this. Bake at 350° for 25 minutes. Then stick with fork all over and bake for another 15 minutes longer.
Heat oven to 400°. Mix 1 1/2 cups sugar, the margarine, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoonfuls into balls.
Peel and cook potatoes; drain and beat a little. Add sugar and butter and continue to beat. Add eggs, vanilla and milk. Pour in casserole dish and bake at 400° until done, about 1 hour.
Wash cucumbers and put in enamel container. Add 1 cup of salt and cover with boiling water. When vinegar and water come to a boiling point, pack in jars. Add 1 tablespoon of salt to each quart jar. Cover with hot mixture and seal.
Boil rice; drain. Add cheese and tuna. Add rest of ingredients. Put in cupcake pan for muffins. Bake at 375° for 15 minutes. Over the top:
Grease and flour two 9-inch pie pans. Combine all ingredients and mix well. Pour contents into pans and bake 25 to 30 minutes at 350°. Pies make their own crust.
Blend all ingredients together. Pour into greased deep dish pie pan. Top with 1 teaspoon cinnamon. Bake 45 minutes at 350°.
In a saucepan, combine sugar, salt, bouillon cube, vinegar, catsup and soy sauce. Bring to a boil over medium heat on stove top. Stir mixture to dissolve sugar and bouillon cube. Remove from heat. Place wings in a crock-pot and cover with sauce. Cover and simmer 5 to 6 hours. Remove wings and increase heat to highest setting.
Brush breadsticks with olive oil. Sprinkle with rosemary and salt. Bake in 375° oven for about 8 minutes. Remove from oven. Brush with additional olive oil. Add more rosemary and salt, if desired, to taste. Serve immediately.
Heat oven to 450°. Mix broccoli, soup, 1 cup milk, ham or chicken and onion powder in ungreased 9 x 13 x 2-inch baking dish. Mix Bisquick and 1 1/2 cups milk. Pour evenly over soup mixture. Sprinkle with parsley. Bake at 450° for 27 to 30 minutes or until light golden brown. Let stand 5 minutes before serving. Makes 8 to 10 servings.
Thoroughly blend all ingredients. Spread on muffins. Quarter the muffins and freeze on cookie sheets. Keep frozen until ready to use. (May be stored in plastic bags.)
In large skillet, brown bacon pieces until crisp. Remove from skillet; drain well. Brown sausage and ground chuck with onions over medium heat. Drain and place in crock-pot. Add bacon and remaining ingredients; stir well. Cover and cook on low setting for 8 to 12 hours. Serves 6 to 8.
Chop shrimp and combine with other ingredients, mixing well. Chill before serving. Delicious with crackers or corn chips.
Combine all ingredients; bake in unbaked pie shell at 350° for 1 hour.
Brown meat and drain. Pour in spaghetti sauce and simmer 10 minutes or longer. Boil noodles, drain and rinse. Mix beaten eggs with cottage cheese. In oblong casserole dish, pour sauce (just enough to cover dish), layer noodles, cottage cheese, Mozzarella and top with sauce. Sprinkle with Parmesan. Bake at 350° for 30 minutes. Layers can be added by increasing recipe.
Cut the carrots in thin slices. In a deep pan, pour the water, salt and carrots (the water must cover the carrots). Boil them for 15 minutes or until cooked, but firm. Drain them.
In bowl, stir lime juice, water and sugar until sugar dissolves. Add banana; set aside. In large serving bowl, layer blueberries (reserve 1/2 cup for garnish), nectarines, strawberries, bananas, watermelon and grapes. Garnish with 1/2 cup blueberries, kiwi and cherries. Pour lime-sugar syrup over fruits. Cover loosely and chill. To serve, spoon an assortment of fruits and berries with some of the syrup into dessert bowls; top with Creamy Lime-Honey Dressing (recipe follows).
Mix together; add a little of the juice and a little mayo* for moisture. Eat as side dish with rye bread or snack.
On lightly floured surface, allow dough to stand at room temperature for 1 hour. Brown meat and drain. Add onion, cook until tender. Stir in tomatoes, paste, Parmesan cheese and your seasonings. Simmer 15 minutes. Roll out dough to 15 x 11-inch and press onto bottom and sides of greased 13 x 9-inch pan. Layer cheese, meat sauce and your choice of pizza toppings, alternately. Bake at 425° for 20 minutes. Let stand 10 minutes before serving.
Mix oil, eggs and sugars. Mix flour, spices, salt, baking powder and soda. Add flour mixture to oil mixture. Stir in nuts and apples. Mix well. Spread in greased 9 x 13-inch pan. Top with chips. Bake at 350° for 50 to 60 minutes. Gets better with age, 1 or 2 days.
Saute onion in butter until tender in a large skillet. Add carrots, cover and cook 10 minutes over low heat. Add remaining ingredients, cover and cook 10 minutes or until cabbage is tender.
Mix cake according to directions on box. Fill paper muffin cups (set in muffin tins). Cream the cheese with sugar; beat in egg and salt. Stir in chocolate chips. Drop one rounded teaspoonful of mix into each cupcake. Bake according to package directions. Yields 30 cupcakes.
Wash, dry and tear spinach into bite sized pieces. Add thinly sliced red onion. Peel and section the oranges. Add to the spinach. Pour the Catalina dressing (not too much). Toss and serve.
In a medium skillet, brown beef and minced garlic. Drain fat; add chopped green chilies and undrained whole tomatoes with meat in skillet. Uncover; simmer 30 minutes. Shred cheese and lettuce; chop scallions and tomatoes. In a large bowl put lettuce in; arrange chips around outer edge. Place meat on lettuce; sprinkle cheese around meat and add onion, tomato and olives. Top off with sour cream.
Note: To keep apples from browning, place them in a large bowl of slightly salted water. Drain, although this minimal liquid will not affect flavor or texture.
Boil water and dissolve Jell-O in it. Add Cool Whip and strawberries. Whip until frothy. Break cake into bite-size pieces and spread over bottom of 9 x 13-inch pan. Pour strawberry mixture over cake. Chill until set. Makes 24 servings.
Beat egg whites until stiff. Add sugar, vanilla and baking powder, a little bit at a time. Blend in crackers and nuts by hand. Pour into buttered pie dish. Bake at 350 degrees for 25 minutes. refrigerate until cold. Top with whipped cream to eat.
Cut parsnips in quarters or cubes. Cook in boiling water until tender. Drain. In skillet, brown parsnips lightly in butter; salt and pepper to taste. Turn off heat and add sugar.
Mix soups, mushrooms and water in pan. Heat and mix well. Put aside 1 cup of mixture. Add rice to the remaining mixture and pour into roaster. Put chicken on top of rice and pour rest on top. Bake about 1 1/2 hours at 350°.
Brown meat and drain. Combine all ingredients in crock-pot until cheese melts. Serve over crushed chips of your choice.
Preheat oven to 350°. Grease a 3-quart baking dish. Bring water and salt to a boil in a large saucepan. Slowly stir in grits. Cover. Reduce heat and cook 5 minutes, stirring occasionally. Remove from heat.
Select undented can of Spaghetti-Os in grocery store. Select a medium size saucepan from your cupboard (one large enough for contents of can). Open can with can opener (electric or manual, whichever you can use). Pour contents in pan. Place pan over medium heat. Heat until hot and bubbly. Stir occasionally to prevent burning. Remove from heat. Eat directly from pan (this saves on dishes).
Slice tomatoes 3/16-inch thick. Soak in lime water for 24 hours. Drain and soak for 4 hours in clear water. Change water every hour. In draining and changing the water, extreme care must be exercised to keep from breaking as they are very brittle. I suggest letting the water run gently from the faucet on each piece to get rid of the lime. This takes time, but the pickles are nicer.
Place sausage in a medium skillet. Cook over medium-high heat until evenly brown. Drain and set aside. Meanwhile, in a saucepan bring water to a boil. Add rice and stir in mushrooms and sausage. Reduce heat, cover and simmer for 20 minutes.
Heat oven to 350°. Grease and flour 12-cup Bundt pan or angel food cake pan, 10 x 4-inches. Beat all ingredients, except glaze on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Spread into pan. Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan. Cool completely. Drizzle with glaze.
Combine first 4 ingredients in a large bowl, stirring until dry ingredients are moistened. Press in bottom of greased 13 x 9 x 2-inch pan. Set aside.
Grease pan. Put cream cheese in bowl; let stand at room temperature. When the cheese is soft, gradually add one half pound confectioners sugar; stir constantly. Add chocolate and vanilla. Mix thoroughly. Gradually add other half of sugar. Stir until smooth. Stir in nuts. Spread in pan. Place in refrigerator for 2 hours or more. Makes about 36 pieces.
Melt butter, brown 1/2-inch cuts of vermicelli. Meanwhile, boil 6 cups of broth in large pot you have sprayed with Pam. After broth boils add hot browned vermicelli and uncooked rice; stir in. Boil with cover ajar for 10 minutes, then simmer with cover until rice is cooked and broth absorbed. Stir at least twice during simmering. You can add cut up mushrooms or pecans to your liking.
Combine first 5 ingredients. Beat egg and egg yolks, adding to cooled milk mixture. Add flour, water and sugar. Knead. Raise 2 hours. Bake at 350° for 45 to 60 minutes in bread pan.
Combine all ingredients until well mixed. Grease and flour 3 tube pans. Fill pans approximately 2/3 full. Bake all 3 at once for 2 hours in 250° oven. Allow to cool. Remove from pans and cook the other 2. Leave batter for last 2 cakes in a bowl on the cabinet until 1st cakes are finished.
Mix all and bake at 325° for 1 1/2 hours in Bundt pan.
Cream together butter and sugar; beat in eggs, one at a time. Add pineapple and bread cubes. Mix well. Bake in a greased 8-inch square pan at 350° for 50 minutes. Great side dish with ham or pork.
Combine all ingredients and bake on waffle iron as directed by manufacturer. Serve warm sprinkled with powdered sugar.
Mix crushed pineapple and cranberry sauce. Dissolve gelatin in boiling water and stir into fruit mixture. Top with marshmallows and refrigerate until set or overnight.
Brown chuck. Add celery, onions, rice, mushroom soup, chicken soup and water. Add soy sauce. Put Chinese noodles on top and bake at 350° for 45 minutes. Serves 4 to 6.
Put apples in pan. Mix the rest of the ingredients and pour over apples. Bake 30 minutes at 375° in 8 x 8-inch pan. Double recipe for 9 x 13-inch pan.
Melt butter. Add all other ingredients. Stir pecans in mixture. Drain and place on cookie sheet. Spread out and bake 20 minutes at 300° or until done.
Mix night before or a few hours early to blend flavors. Spread on bagelettes and broil until brown and bubbly. If you like the flavor, add a little garlic.
Dissolve yeast in 1 1/3 cups warm water. Add flour, sugar and salt. Add more flour, enough so you can handle dough. When smooth and elastic from kneading, cover in large bowl that has been greased. Let rise for 3 hours. Pat out dough into 3 squares. Put meat, cheese, onion, etc. you desire on top. Roll up like jelly roll and seal edges. Brush rolls with beaten egg. Bake until brown in 400° oven for about 25 minutes.
Heat 1/4 cup margarine with soup. Blend sour cream, onions and cheese into soup. Stir in potatoes. Pour into casserole dish. Mix cornflakes with melted margarine. Sprinkle on top. Bake at 350° for 45 minutes.
Lightly brown beef in large skillet with onion and parsley. Remove from heat and season with salt and pepper to taste. Cook peas and carrots. Drain and add to beef and return to heat. Stir in beef gravy and celery. Mix well and heat through. Pour into a shallow 2-quart casserole dish. Beat 1 egg into 2 cups seasoned mashed potatoes. Spoon around edge of casserole. Sprinkle with 1 tablespoon chopped chives. Bake in 425° oven until gravy bubbles and potatoes are lightly brown, about 20 minutes.
Combine cake mix, 1/3 cup evaporated milk and melted butter and press half of dough into a 9 x 13-inch pan. Bake at 350° for 6 minutes.
Place gravy and beef chunks in skillet. Stir in mushrooms, sour cream, onions, garlic powder, pepper and Worcestershire sauce. Simmer 10 minutes and serve over cooked noodles. Serves 4.
Mix into partly settled jello the pineapple and bananas. Cook flour, sugar, egg, pineapple juice and marshmallow over medium heat until marshmallow is melted. Let cool (about 1 hour). Mix Dream Whip and cream cheese together and beat into cooled mixture until smooth and creamy. Put on top of jello.
Grease a baking dish. Peel and slice potatoes on the bottom of the dish. Sprinkle with grated cheese, salt and pepper and sprinkle flour over potatoes. Add milk to almost cover potatoes. Add butter. Bake at 325° for 1 1/4 hours. Serves 4.
Bring sugar, margarine and Milnot to boil. Cook 6 minutes, stirring constantly. Take off stove and add chips and marshmallows. Beat until marshmallows are melted and pour onto buttered cookie sheets. Work fast. Makes 5 pounds.
Cream margarine and sugar together. Beat in eggs; add pineapple and mix together. Fold in bread. Pour into a 9 x 13 pan; bake at 325° for 45 minutes to an hour. Raisins may be added.
Brown scrambled sausage. Drain fat. Add the next nine ingredients. Cover and simmer 1 hour or until lentils and vegetables are tender. Stir in the mustard. Remove bay leaf before serving.
Mix melted margarine, pecans and flour. Press in a 9 x 13 x 2-inch baking dish. Bake at 350° for 20 minutes. Cool.
Beat eggs; dip chicken in. Roll in bread crumbs. Brown in butter in a pan. After browning, place in a 13 x 9 x 2-inch pan. Pour in chicken broth. Salt and pepper each breast. Sprinkle grated up cheese over each and also mushrooms. Cook at 350° about 45 minutes to 1 hour. Cook a big pot of rice. Put breast on top of rice, then some juice. Use 1/2 chicken breast per person.
Mix well and pour into pie shell. Bake at 300° for 50 minutes.
Mix crumbs, flour, sugar and melted butter. Pat in bottom of 9 x 13-inch pan. Bake at 350° for 10 to 12 minutes. Add coconut and milk. Bake 25 minutes at 350°. Mix chocolate chips and peanut butter; spread over top. Cool.
In a large skillet, cook and stir ground beef and onion in butter until meat is brown and onion is tender. Stir in flour, salt, garlic, pepper and mushrooms. Cook, stirring constantly, 5 minutes. Stir in soup; heat to boiling, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes. Stir in sour cream; heat through. Serve over noodles or rice. Serves 4.
In a medium mixing bowl, use a fork to beaten egg; stir in milk. Add sweet potatoes. Stir until smooth.
Sift dry ingredients. Add butter and mix well. Add milk slowly and mix well. Roll on floured board to 1/4-inch thickness. Cut with small biscuit cutter or in strips. Drop into boiling chicken or beef broth.
In an oblong pan or sheet pan, spray Pam on bottom, then spread nuts on the bottom. Put coconut on top of the nuts. Mix cake mix as directed on the the box and pour over the coconut. Melt margarine and cream cheese together, add powdered sugar and pour this over the cake mix. Bake at 350 degrees for 45 minutes. This cake is "ugly" and looks different each time you make it, but it is absolutely delicious.
Slice zucchini, 1/2 inch thick. Slice onions. Boil 5 minutes. Drain and cool. Put in a casserole along with the shredded carrot. Mix sour cream, soup and cheese. Pour over vegetables. Put pats of butter and croutons on top. Cook in a 350° oven for 30 to 35 minutes.
Dissolve Kool-Aid and sugar in 2 quarts of hot water. Add pineapple juice. Mix well and chill. Before serving add ginger ale. May add red food coloring for the desired pink color. Makes 50 cups.
Drain pineapple; remove juice. In a large skillet heat corn oil over medium-high heat. Add next 3 ingredients. Stir-fry 2 minutes or until tender-crisp. Remove. Stir-fry pork, 1/2 at a time, 3 minutes. Return pork to skillet. In a bowl, stir together pineapple juice and remaining 5 ingredients. Stir into skillet. Add green pepper mixture and pineapple chunks. Stirring constantly, bring to a boil over medium heat and boil 1 minute. If desired, serve over rice. Serves 4 to 6.
Mix all ingredients together and heat just until cheese melts. Do not boil. Serve over cauliflower or broccoli. Makes enough for 1 bunch. Makes approximately 6 servings.
Mix margarine and graham crackers. Put in pan; then add ingredients, 1 layer at a time, in order given. Drizzle 1 can Bordens sweetened milk over top. Bake at 350° for 20 to 25 minutes.
Melt butter; add sugar and eggs. Stir in vanilla and vinegar. Pour into unbaked pie shell. Bake at 350° for 30 to 40 minutes or until top is golden brown and crust is done.
Pour or brush oil into bread under broiler until golden (goes quickly). Rub toast with fresh garlic clove. Serve immediately.
Cook mixed vegetables as directed and drain. Add onion, celery, mayonnaise and 1/2 cup grated cheddar cheese to vegetables. Pour into flat casserole dish. Mix Ritz crackers, margarine and 1/2 cup grated cheddar cheese together. Put this on top of vegetable mixture and bake at 300 for 30 - 40 minutes or until brown and bubbly.
Melt combined morsels in top of double boiler over boiling water on stove or melt in large bowl in microwave, following manufacturer's directions for melting chocolate. When morsels are all melted and stirred together, pour in salted peanuts. Stir until all peanuts are coated. Drop by teaspoonfuls onto waxed paper. Let cool and harden. Then enjoy!
Heat oil in skillet and toast almonds and seed until lightly browned. Combine with onions, cabbage, noodles and dressing. Cover and chill several hours for flavors to blend. Makes about 10 servings of 1/2 cup each.
Heat oven to 350°. Cut bell peppers lengthwise in half. Remove seeds. In medium bowl, combine all ingredients. Stuff peppers; cover with foil. Bake 40 to 45 minutes or until beef mixture is no longer pink inside. Makes 4 servings.
Flour the chicken pieces and place them in a frying pan with shortening already hot. Brown the chicken on all sides. Set aside. When all pieces have been browned, pour all grease off. Add the cream of mushroom soup to the pan. Return the fried chicken to the pan and let the chicken simmer for about 20 minutes. Prepare the rice according to cooking directions. When chicken is tender (use a fork to test), remove from heat. Place rice on platter and pour creamed chicken over it. Or place creamed chicken in separate container (preferably a platter) and place rice in bowl. Let individuals serve themselves, placing creamed chicken over the rice.
In a large bowl, mix butter, peanut butter and vanilla with an electric mixer. In another bowl, mix together powdered sugar and graham cracker crumbs. By hand, mix the crumb mixture into the creamed mixture until no sugar is visible. Roll a small amount of mixture the size of a buck eye nut between your palms and place these on waxed paper on a tray. Be sure that the tray will fit on your refrigerator shelf. Refrigerate for several hours. Later, mix paraffin wax and chocolate chips in top of double boiler. Pierce each ball and and roll in wax and chocolate mixture until just a small portion of the ball in not covered by chocolate. Use toothpicks to roll the balls in the chocolate. When coated, place the balls on the waxed paper and refrigerate again. This is a large amount and a portion can be frozen for future use.
Mix mayonnaise, garlic and seasonings in a large bowl. Add potatoes and onions, toss to coat. Put potato mixture evenly into foil packets. Seal each side to form a packet. Place on grill, covered, 25 to 30 minutes or until potatoes are tender.
My ideas on dressing eels are, get someone else to do it for you, but if that fails: Nail his head to the wall; cut around his body below the head. Take a pair of pliers and rip off his hide! By the way, eel skins make a good stout tie for pony tails, shoestrings or what have you.
Soften cream cheese and butter. Blend well. Add spices. Refrigerate. Soften awhile before serving. Can be rolled into a ball and rolled in peppercorns.
Preheat electric skillet to 300°. Pour in oil and saute onions, celery and green pepper until tender but not brown. Add tomatoes, tomato sauce, bay leaves, sugar, salt, chili powder and Tabasco. Mix well, add crawfish. Cover and reduce temperature. Simmer 30 minutes or longer. Mix flour and water. Add to mixture and cook about 5 minutes longer or until thickened. Serve over cooked rice. Serves 6.
Saute in skillet until beef and onio are brown and tender. Cook and drain. Combine beef, spinach, soup and sour cream. Season to taste. Pour into 9 x 13-inch casserole. Top with grated cheese and bake at 350° for 30 minutes.
Combine greens, tomato and croutons in a large serving bowl. Add remaining ingredients; toss lightly. Makes 4 servings.
Beat egg whites until stiff, then add vanilla; add 1 cup sugar gradually. Then add 1 pint thawed strawberries, juice and all. Continue beating at high speed for 15 minutes. Add Cool Whip. Fold into mixture. Crush vanilla wafers and put in bottom of 9 x 13-inch pan. Save some for top. (Put in freezer. Ready to serve as soon as set.)
Brown roast on both sides in 1 tablespoon corn oil. Remove from pot and saute onion, bell pepper and celery. Return roast to pot and add 1 cup water. Cook approximately 1 hour. Pour off broth and put in refrigerator to chill and remove fat. Put back in pot and add tomatoes (fresh and canned), beans, carrots, Equal and black pepper. Cook until done. Cut beef into small pieces and serve over cooked rice.
Mix celery, onion, chicken, mayonnaise, chicken soup, water chestnuts and rice together. In saucepan saute the almonds and Special K in butter. Spread over top of other ingredients. Bake in 325° oven for 40 minutes.
Cut each biscuit into 4 pieces. Roll in sugar, cinnamon and nut mixture. Layer in tube pan. Boil the margarine and brown sugar; pour over biscuits. Bake at 350° for 40 minutes.
Mix eggs, milk, salt and dry mustard. Layer: bread, cheese and ham into a 9 x 13-inch dish. Pour on egg mixture. Top with cornflakes. Drizzle with oleo. Cover and let stand in refrigerator for 24 hours (or overnight). Bake 1 hour at 300°, uncovered.
It is important to use the dried peas in this recipe for their nutlike flavor. Cook them to package directions and drain before measuring the 1 1/3 cups. Mix together the cooked rice, peas, garlic, chilies and chopped onion. Butter a casserole dish and put 1/3 of the mixture in the dish. Combine Ricotta cheese and sour cream; spread 1/3 of the mixture over the layer. Top with 1/3 of the cheese. Repeat layers twice. Mix the last 1/3 of the cup of cheese with the black olives before topping off the casserole. Bake at 350° for 30 minutes. Serves 6 to 8.