HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute diced onions, celery and garlic in margarine until tender. Add the tomato soup, water, Worcestershire sauce and red pepper to taste. Add chicken to mixture. Cook until thick. In chicken broth, cook the spaghetti until tender. Add mixture and mushroom soup. Mix well and place in buttered casserole dish. Sprinkle with grated cheese. Place in oven until cheese melts. Serve warm.
In saucepan, heat to scalding butter, onion, salt, pepper, and milk. Stir in potato buds; continue cooking until smooth, stirring constantly (soup should be consistency of heavy cream) pour into dishes. Garnish with paprika and parsley.
Crumble and brown sausage; drain grease. Butter 13 x 9 x 2-inch casserole dish. Line with 6 to 8 slices of light bread. Peel crust from bread. Beat eggs; add salt and pepper to taste. Add milk. Pour over bread and sausage. Sprinkle 2 cups of shredded Cheddar cheese on top. Cover and refrigerate overnight. Take out about 1 hour before cooking. Bake at 350° for 1 hour. Serve hot.
Place vegetables in bottom of pot. Season with meat on top. Don't peep or add liquid. Cook on high for 3 hours. Turn to low for 6 hours and serve.
Layer graham crackers on aluminum foil or cookie sheet. Sprinkle with pecans. Melt butter and sugar in saucepan. Pour over graham crackers and pecans. Bake at 350° for 10 minutes. Cool for 1 hour. Then break in pieces.
Into a 12-inch skillet over medium heat, with garlic press, press garlic. Add ground beef and onion; cook until beef is well browned, stirring occasionally. Stir in tomatoes, tomato paste, sugar, salt and pepper; heat to boiling. Reduce heat to low. Simmer, uncovered, 30 minutes.
Cook beef, onion, green pepper, garlic, salt, and pepper until meat is done. Add tomatoes, tomato sauce, water, and cumin. Simmer 10 minutes. Stir in rice, simmer uncovered for 5 minutes. Remove from heat cover and let stand 5 minutes. Drain grease from meat. Remove tops from peppers and place in boiling water for 4 minutes. Fill peppers with meat. Place rest of the meat in an ungreased 9 x 13 pan. Top with stuffed peppers. Cover and cook on 350° for 1 hour. Heat cheese sauce and cover peppers with cheese sauce.
Heat oven to 350°. In large skillet, cook and stir meat, onion and green pepper until meat is brown and vegetables are tender. Drain off fat. Stir in tomatoes, rice, salt, chili powder and pepper. Heat through. Pour into ungreased 2-quart casserole. Top completely with sliced cheese. Cover and bake 1 hour.
Mix together; spread in 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes or until lightly brown. Let cool.
Beat cake mix, water, and almond on low speed of electric mixer. Fold in coconut. Line cookie sheets with foil. Drop spoonfuls on cookie sheet and bake at 350 degrees for 10 to 12 minutes.
Cook and cut into chunks the chicken breasts. Mix melted butter and seasoned stuffing. Mix and heat to boil the cream of chicken, mushroom soup and chicken broth. Put 1/2 of the stuffing mixture in bottom of casserole dish. Add chicken chunks. Pour soup mixture over this. Add rest of stuffing mixture. Bake 15 minutes at 350°.
Prepare spaghetti according to box directions. Drain and set aside to cool. In a large skillet over high heat add sesame oil and meat. Once done, remove from pan and set aside. In same pan, add vegetable oil, crushed red pepper flakes. Stir-fry the peas, onion, and bean sprouts for 1 minute. Dump in drained, cooled pasta and toss. Next add in the meat that was set aside, and fry the mixture until noodles and veggies are combined. Drizzle with soy sauce and 1 tablespoons of sesame oil. Dump into large serving bowl.
Boil potatoes. Grate potatoes as you would cabbage (easiest when potatoes are cold). Grease pan. Put potatoes in layers with salt and pepper and butter dots in between layers. Pour 1/2 pint or more (I use 1 pint for 9x12 pan) of Half and Half over potatoes. Bake at 350° for 1 hour or until brown on top.
Grease a 10-inch quiche dish or pie plate (10 x 1 1/2-inch). Sprinkle first 4 ingredients in pan. Blend other 5 ingredients. Pour over and bake for 30 minutes at 400°.
Cut up okra and squash, salt and roll in corn meal. Slowly fry in oil and add chopped onion.
Mix together the first 5 ingredients thoroughly. Sift together and stir in the next 4 ingredients. Chill dough; roll into balls size of large walnuts. Place 3 inches apart on lightly greased baking sheet. Flatten with fork dipped in flour, crisscross. Bake until set, but not hard, at 375° for 10 to 12 minutes. Makes about 3 1/2 dozen.
Blend all ingredients except turkey together in shallow pan. Add turkey, turning to coat; both sides. Cover and marinate in refrigerator for several hours, turning occasionally. Grill tenderloins over hot coals 8 to 10 minutes per side, depending on thickness. Tenderloin is done when there is no pink in center of meat. Do not overcook. Serves 3 or 4.
Melt butter and pour over grated cheese; mix other ingredients together with butter. Make into small balls and press with fork. Bake for 15 to 20 minutes at 350°.
Grease and flour a Bundt pan. Sprinkle chocolate chips and pecans in bottom of Bundt pan. Mix all the remaining ingredients, except syrup, in usual manner in order given in a large mixing bowl. Reserve 1 cup batter.
Melt margarine in electric skillet. Add potatoes and onions. Simmer until tender. Add cubed ham and soup, diluted with the milk and serve.
Place first 4 ingredients in a microwave bowl. Cook on High for 1 minute; take out and stir. Return to microwave for 2 1/2 minutes on High. Remove from oven and add vanilla and nuts. Mix well. Pour onto Saran Wrap. Cool.
Mix in large bowl. Put in wide mouth glass gallon jar in refrigerator. Stir next day a couple of times. Ready to eat after third day. Stays good in refrigerator up to 1 year.
Boil 1 1/2 cups water and dissolve strawberry jello. Add cranberry sauce and undrained pineapple to jello. Chill for several hours until set.
Sprinkle cucumbers with salt. Let stand 15 minutes. Drain liquid. Add onions, vinegar and pepper. Just before serving, stir in sour cream. Makes 6 servings.
Fry bacon until crisp. Drain. Crumble bacon. Drain off bacon drippings. Reserve 2 tablespoons in pan. Add mushrooms and onion and cook, stirring often, until liquid is evaporated. Stir in flour, salt and pepper. Add cream cheese, Worcestershire sauce and soy sauce. Cook, stirring constantly, until cheese melts. Stir sour cream and bacon into mushroom mixture. Cook until thoroughly heated, stirring constantly (do not boil). Serve warm with assorted crackers or use as a pate with Beef Wellington.
Combine 1 1/2 cups milk and pudding mix; with mixer, beat 1 minute (mixture will be very thick). Spoon into crust.
Dump all ingredients into a large bowl. Mash it! Knead it! Pound it! The longer and harder you mix it, the better it tastes! Roll dough into small balls. Bake on cookie sheet at 350° for 10 to 12 minutes.
Preheat oven to 350°. Mix together cooked rice, 1 cup Mozzarella cheese, margarine and eggs. Spread in greased pizza pan or cookie sheet. Bake for 20 minutes. Put on pizza sauce, Mozzarella cheese and pepperoni. Add your favorite toppings too. Bake 10 to 15 minutes.
Mix together sugar and syrup. Heat until dissolved. Remove from heat. Add peanut butter. Stir until mixed. Stir in Rice Krispies and press into buttered 9 x 13-inch cake pan. Melt chips in kettle. Stir until smooth and spread over bars.
Cook together water and starch until bubbly. Remove from heat and add Equal and Jell-O. Stir well. Let cool until warm to touch, then add strawberries. Pour into pie crust. Refrigerate 1 hour before serving.
Mix and store dry in a jar. May want to add more cocoa for more chocolate flavor. If using straight chocolate, you will need to add some sugar so not so bitter-tasting.
Dry squid on paper towels. Combine dry ingredients and coat squid with flour mixture. Heat peanut oil to 365°. Deep fry a few rings at a time until golden brown, about 3 minutes. Do not overcook. Drain on paper towels. Serve hot with horseradish, sweet and sour or marinara sauce. Makes 4 servings.
Mix all ingredients and put in greased casserole. Bake at 350° for 45 minutes.
Cube buttered bread slices; put half of them in 9 x 12-inch ungreased baking dish. Add ham or sausage and half of cheese. Mix well the eggs, milk and seasonings. Pour in baking dish. Add remaining bread cubes and cheese. Press down. Bake at 350° for 45 minutes.
Put ingredients in stone crock. Add cucumbers (washed) as gathered from garden time to time. Keeps indefinitely in brine. Can be used when cured 8 days.
Mix crumbs, butter and sugar. Reserve 1/2 cup for topping. Press into 9 x 13-inch pan or dish. Slice bananas over crust. Slice ice cream and layer evenly over bananas. Sprinkle nuts over ice cream. Press in and freeze.
Place beef, onion, salt, pepper, chili powder and cumin in a large pan. Cook until meat is brown. Add the tomato soup, tomatoes, beans, green chilies and corn. Bring to a boil, reduce heat to simmer and cook for 1 hour. Just before serving, break tortillas into bite size pieces and mix.
See recipe for Rich Butter Sauce. Add cream and grated cheese with Rich Butter Sauce and let cook briefly together to blend thoroughly.
Mix first 5 ingredients in saucepan. Cook 4 minutes. Add oatmeal and vanilla. Mix well and drop onto waxed paper.
Blend cheese, mayonnaise and spices. Mix in remaining ingredients. Use 1/2 cup mixture per 1/2 pita bread.
Cook ground beef and onion in skillet until browned. Pour off fat. Add remaining ingredients. Heat through and serve.
Heat oven to 450°. In large bowl combine flour, baking powder, baking soda and salt (if desired); using fork, mix well. Using pastry blender, cut in shortening until mixture resembles coarse crumbs. Add buttermilk; using fork, mix just until mixture forms soft dough. Turn dough out onto lightly floured surface. Knead 6 to 8 times to mix thoroughly. Roll out dough to 1/2 inch thickness. With floured cutter, cut out biscuits. Place on ungreased baking sheet. Bake until golden, about 12 to 15 minutes.
In colander, drain and rinse beans. Put beans in a large bowl and add all ingredients, except bacon, and mix well. Put mixture in casserole dish and top with bacon. Bake at 350° for 45 minutes. Preparation time: 15 minutes.
Line pie plate with crust and use remainder for lattice top. Mix berries and raisins. Add next 4 ingredients. Bake at 425° for 10 minutes, then at 375° for 25 minutes.
Brown ground beef and onion. Add tomato paste, sauce, tomatoes, garlic juice, salt, pepper, basil and oregano. Cook slowly 30 minutes. Cook noodles by directions on box. Arrange in layers noodles, sauce and cheese; repeat. Sprinkle Parmesan on top layer. Bake at 350° for 40 minutes.
Season ribs with salt and pepper; put in Dutch oven. Brown well. Combine remaining ingredients; spoon over ribs. Simmer, covered, for 1 1/2 hours, basting several times. Skim off fat. Add Stuffing Balls. Cook 15 minutes more. Yields 6 servings.
Diagonally slice each hot dog into 6 pieces. Combine remaining ingredients into franks. Cover and chill for 4 hours.
Dissolve baking soda into the sour cream. Set aside. Cream sugar and shortening together until fluffy. Add eggs and vanilla; stir until mixed. Add baking soda-sour cream mixture; stir well. Add flour, baking powder and salt; stir until well mixed.
Mix together 1/3 cup flour and 1/3 cup water for thickening.
Fill a large mixing bowl with hot water from the faucet and let it sit for a minute or two. Empty, then add 2 cups lukewarm water to the warm bowl. Add 2 tablespoons sugar and yeast; mix well. When dissolved, add the sugar (1 cup), Wesson oil, eggs and salt. Mix well. Add the flour 1/3 at a time and mix after each addition. This should make a fairly thick dough. Cover and let rise until double in bulk. Grease 3 loaf pans. Dip the batter by spoonfuls evenly in the pans. Heat the margarine and spread evenly on top of dough. Let rise until double. Bake in 300° oven 30 to 45 minutes or until bread leaves the side of the pans and tests done. If it browns too fast, cover with foil after the first 15 to 20 minutes. When done turn out immediately on towel to cool. Some ovens may take longer to cook.
Heat oven to 375°. Mix sugars, margarine, oil, eggs and vanilla. Stir in remaining ingredients. Drop by rounded spoonfuls onto ungreased cookie sheet about 2-inches apart. Bake until light brown, about 8 to 10 minutes. Cool slightly before removing from pan. Makes about 3 1/2 dozen.
Microwave the	milk in a 2 cup measure on High until tiny bubbles appear around edges of cup, 2 to 3 1/2 minutes. Mix eggs, sugar, salt and vanilla in a 1 quart bowl.	Blend in milk.	Divide into 4 to 6 ounce baking cups. Sprinkle nutmeg on top. Arrange cups in ring around outer edge of carousel. Microwave on Medium-high (70%) until center resembles soft set gelatin,	4 to 7 minutes.	Center will become firm as custard cools. Chill several hours before serving.
Preheat oven to 350°. Grease and flour 10 cup fluted tube pan. In a large bowl, cream sugar and margarine. Stir in eggs. Add lemon juice, lemon peel and vanilla. Mix well.
Mix together flour, baking soda, cinnamon, nutmeg, salt and sugar. Add remaining ingredients. Mix. Grease pans; fill 2/3 full. Bake at 350° for 45 to 50 minutes. Makes 2 large loaves or 4 little loaves.
In skillet, over medium heat, brown meat and onions until done. Pour off drippings.	Stir in corn, tomato sauce, rice, steak sauce and pepper. Set aside.
Cook noodles as per package. Add all other ingredients and bake at 350° for 25 to 30 minutes.
Mix margarine, sugar and milk in a saucepan; bring to a full boil, stirring constantly. Boil for 5 minutes over medium heat, stirring constantly. Remove from heat. Stir in chips until melted. Add Marshmallow Creme and vanilla. Pour into greased 9-inch square or 13 x 9-inch baking pan. Cool at room temperature. Makes 3 pounds.
Lightly steam or parboil broccoli and drain. Saute onion in butter until soft, then toss with broccoli. Line pastry shell with Swiss cheese. Arrange broccoli over cheese. Beat half and half with eggs and seasonings. Pour over vegetables. Sprinkle with Cheddar cheese and paprika. Bake at 375° for 30 minutes or until done.
In small bowl, combine flour and baking soda. Set aside. In a large bowl, cream the butter, sugars and vanilla extract. Beat in eggs. Gradually add flour mixture and mix well. Stir in morsels and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 375° for 8 to 10 minutes. Makes about 60 cookies.
Pour into casserole dish. Take 1 stack of Ritz crackers and break and mix with 1/4 cup butter. Put on top and bake at 350° for about 20 minutes.
Mix all ingredients, beat for 2 minutes on medium speed. Pour into sprayed 9 x 12-inch pan or 2 or 3 round cake pans. Bake at 350° for about 37 minutes for 9 x 12-inch pan.
Saute sausage in 1/2 tablespoon oil. After turning, add juice and simmer 5 minutes. Chop vegetables and saute in 1 1/2 tablespoons oil, adding sage, basil and oregano. Add tomatoes, cream and red wine; simmer 5 to 10 minutes. Add sausage to sauce. Serve over pasta (rotini).
Heat oven to 350°. Grease square baking dish (8 x 8 x 2-inch) or rectangular baking dish (10 x 6 x 1 1/2-inch). Arrange apples in dish. Mix baking mix, sugar and egg until crumbly; sprinkle over apples. Drizzle margarine over top; sprinkle with cinnamon. Bake until topping is golden brown and apples are tender, 30 to 35 minutes. Serve with whipped cream, if desired. Yields 6 servings.
Make your favorite meat loaf and place in 9 x 13-inch baking dish. Spread celery soup or chicken soup over meat loaf. Top with frozen Tater Tots. Bake uncovered at 350° for 1 hour.
Mix well and bake in one crust 1/2 to 3/4 hour slowly. When done, cover with the beaten whites and brown.
Beat eggs slightly and add to separated chunks of tuna. Add mushrooms and parsley. Place mix in bottom of well-greased 9-inch pie tin. Top with tomato slices and 3 of cheese slices. Prepare mashed potato mix, using 1/2 cup less liquid than package directions call for. Spoon potatoes over cheese. Cut remaining cheese slice in narrow strips and put on pie in a wagon wheel spoke design. Bake at 375° for 30 minutes or until potatoes are lightly browned and cheese melts. Cut into wedges and serve hot. Garnish with parsley and/or paprika. Serves 4.
While the spinach is cooking, prepare the asparagus by removing the tough lower parts. Cut the asparagus into pieces the length of the tip of your thumb to the first knuckle. Place in the bottom of the pie crust with the spinach. Spread the cheese evenly over the spinach and asparagus. Mix the milk, eggs, butter and salt together and pour over the asparagus, spinach and cheese. Bake at 375° for approximately 45 minutes or until the top is evenly browned.
Mix all ingredients, except Cool Whip. Fold in Cool Whip. Freeze and serve.
Brown and drain hamburger meat. Cook frozen broccoli as directed and drain. Heat cream of mushroom soup. Melt Velveeta cheese. Cook Minute rice as directed. Mix all ingredients together in a large baking dish and bake at 325° for about 30 minutes or until hot all through. Serves about 10 to 12.
In a skillet, simmer garlic and onion in the olive oil until onions are translucent and garlic is lightly browned. Transfer the onion, garlic and olive oil to a large Dutch oven or kettle. Add the pureed tomatoes, crushed tomatoes and tomato paste and stir together, mixing with the olive oil, onions and garlic. Begin to simmer the sauce on as low a heat as possible, stirring frequently to prevent burning. After simmering for about 10 minutes, add the wine and herbs, stirring to disperse throughout the sauce. Simmer the sauce for at least 2 hours, stirring frequently to prevent sauce on the bottom of the kettle from burning. Add salt and pepper to taste. Additional amounts of herbs or wine can be added to taste as well. The sauce is best when simmered slowly up to 4 hours to allow the full flavor of all the ingredients to blend. Serves 8.
In a pan over medium heat, saute bacon until translucent. Add onion, sliced cabbage and apples. Saute, uncovered, until cabbage begins to collapse.
Combine flour, soda, salt, baking powder and cinnamon. Sift together three times. Add nuts to dry ingredients and mix well. Set aside.
Mix butter and sugar. Add eggs, syrup, milk, flour, soda and spices. Bake in large pan at 350°.
Boil chicken. Cool and cut into small pieces. Place in bottom of 9 x 13-inch pan. Mix soup and sour cream and pour over chicken. Crumble crackers and spread over soup mixture. Sprinkle with poppy seed and pour melted margarine on top. Bake, uncovered, for 30 to 45 minutes at 350°.
Cook rice. Cook broccoli as directed. Saute onion in butter. Mix cream of mushroom soup with Cheez Whiz. Add rice, onion, broccoli (drained) and 1 cup onion rings. Cover casserole and bake at 350° for 30 minutes. Remove cover, sprinkle 1/4 cup onion rings on top and bake 5 more minutes.
Mix and make a smooth dough. Shape into small balls and roll very thin. Fry on ungreased grill.
Preheat oven to 400°. Peel onions and tomatoes. Chop all vegetables and mix with grated cheese, bacon, salt and pepper. Place in 2-quart casserole. Top with bread crumbs (or mix them in). Dot with butter. Bake 20 minutes covered and 10 minutes uncovered.
Add beaten eggs to brown sugar, molasses and oil. Combine dry ingredients and sift. Add to egg mixture. Stir in boiling water. Bake in greased 9 x 13 x 2-inch pan at 350° for 25 minutes or until springy to the touch.
Saute vegetables in oil for 3 to 5 minutes. Set aside. Combine tofu with spices. Add to vegetables. Cover and simmer for 5 minutes, stirring often. Garnish with parsley or scallions, and serve.
Sift together flour, baking soda and salt. Blend butter and sugar until light and fluffy. Add eggs and vanilla. Beat well. Stir in oatmeal and chocolate chips. Add sifted dry ingredients; mix well. Drop by teaspoonfuls onto ungreased baking sheet. Bake in moderate oven at 375° for about 12 minutes. Yields 6 1/2 dozen.
Mix graham cracker crumbs with melted margarine. Press in bottom and sides of pie pan. Set aside to cool.
Preheat oven to 325°. Cream butter and sugars. Add egg yolks one at a time. Sift flour, baking powder and salt together and add alternately with milk. Beat 2 minutes. Beat egg whites until stiff, but not dry. Fold whites into cake mixture with vanilla and nuts. Pour into greased and floured 10 cup tube pan and bake 1 1/2 hours or until cake pulls away from edges of pan and toothpick inserted in center comes out clean. Cool 25 minutes in pan, then turn out onto rack.
Cover bottom of large casserole dish (or two smaller ones) with chicken. Mix together soups, milk and water. Pour over chicken. Mix stuffing mix with eggs (beaten), broth and butter (margarine). Have stuffing mix soft and spoon on top of the chicken and soup mixture. Bake at 350° for approximately 40 minutes.
Mix pudding as directed. Cover bottom of a 9 x 13-inch pan with graham crackers. Cover with 1/2 of the pudding. Cover again with crackers and pudding. Cover with Cool Whip. Let stand in refrigerator several hours.
Mix together melted margarine, Worcestershire sauce, prepared mustard and onion. Split rolls in half. Use a pastry brush to pat mixture on both sides of rolls. Place 2 slices of ham and 1 slice of cheese on each roll. After putting rolls together, brush additional mixture thinly on top of each roll. Cover with foil. Heat in oven at 350° for 15 minutes. Great for cover-dish dinners.
Cover rice with water good. Put on low flame with lid (watch it so it doesn't boil over). After the water cooks down a lot, turn fire out. Leave lid a little ajar. When ready to fix, add milk, butter, salt, vanilla and sugar. Mix in bowl. Sprinkle with sugar/cinnamon.
Brown beef slowly in oil. Add onion, garlic, green peppers, celery and broth. Season to taste with salt and pepper. Cover and simmer until tender. Thicken with cornstarch blended with water and soy sauce. Simmer about 5 minutes. Serve over rice or noodles.
Roll chicken in seasoned flour. Saute in butter until brown. Remove chicken and pour off grease. Combine soup, onion and seasonings in skillet. Gradually stir in water. Bring to a boil over medium heat, stirring constantly. Pour rice in shallow 1 1/2-quart casserole. Stir in all but 2/3 cup soup mixture. Top with chicken. Pour reserved soup mix over chicken. Cover with foil and bake at 375° for 1 hour.
Boil chicken; take off bones. Place in 9 x 13-inch Pyrex dish. Bring to boil soup and vegetables; pour over chicken. Mix margarine, flour, buttermilk, salt and pepper; spoon the mixture over all. Cook 25 to 30 minutes in 425° oven, until brown.
Wash, core, peel and slice apples. Mix sugar, spices, tapioca and water. Stir over heat until sugar is dissolved. Add apples and bring to a boil over moderate heat. Lower heat; cover and simmer 10 to 15 minutes or until apples are tender. Add lemon juice. If liquid is thick, thin with boiling water to consistency of honey.
Melt cheese and oleo; remove from heat. Add sugar, cocoa, vanilla and nuts; beat well. Then spread into buttered pan. Cool and cut into squares.
Crush graham crackers. Place marshmallows in large pot and melt (stirring constantly) slow. Add fruit and nuts to crackers. Pour marshmallows over mixture and mix well. Add a little evaporated milk if more moisture is needed. Spoon into a buttered loaf pan. Refrigerate overnight. Remove from pan and wrap in foil. Keeps 3 weeks in refrigerator.
Blend first 3 ingredients with a fork or pastry blender. Beat together egg, vinegar, water and extract and add to flour mixture. Mix well and shape into pie crusts. Use right away or freeze. If dough dries while rolling out, add a few drops of water and mold together dry, broken places.
Preheat oven to 350°. Place cupcake baking papers in muffin tins. Add 1 vanilla wafer, flat side down, to each paper.
Cream shortening; add sugar gradually. Add beaten egg. Combine soda, milk and banana. Add to shortening mixture. Combine flour and baking powder. Add to egg mixture.
Heat olive oil in a large skillet over medium heat; stir in spices. Add almonds and cook 4 minutes, stirring constantly. Add pecans, stirring until coated. Spread in a 15 x 10 x 1-inch jellyroll pan. Bake at 325° for 15 minutes, stirring every 5 minutes. Remove from oven; cool. Yields 4 cups.