HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir tomato soup and brown sugar to get lumps broken up. Put into a small saucepan. Bring to a full boil for 5 minutes, stirring constantly. It will thicken and darken. Serve at once over meat loaf. This is very good. My family really enjoys it. The sauce will work on any of your favorite meat loaf or meatball recipe.
Preheat oven to 350°. Mix flour, salt, baking soda and powder together in one bowl. In another bowl, cream shortening and sugar together. Then add egg and milk; mix well. Incorporate the dry ingredients. Mix in bananas and nuts. Grease one standard loaf pan and pour in batter. Bake 1 hour.
Cook broccoli and onion until tender. Just use enough water to cover broccoli so you won't have to drain. Add soups and milk to broccoli. Bring to a boil, then turn heat down and simmer.
Cook sausage. Drain, then crumble. Mix all ingredients together. Bake for 2 hours at 325°.
In large skillet, put the first 4 ingredients. Brown together, then add the next 4 ingredients. Put this in tomato juice before putting in skillet, then add remaining ingredients. Simmer 30 minutes.
Lots of vegetables can be added or substituted for those listed. Examples are canned green beans, mixed vegetables, potatoes, mushrooms, etc., but I would go with either all fresh or all canned, not a mixture, except for the sliced onions.
Mix sugar, flour and eggs. Add milk and vanilla. Cook on low heat until it thickens. Layer cookies and sliced bananas in a bowl. Pour thickened hot pudding over cookies and bananas.
Cook noodles, rinse and drain. Brown meat, add onions and green pepper. Cook until soft. Stir in paste or sauce. Combine sour cream, cottage cheese and cream cheese (blend with beater). Combine olives and almonds. Place a layer of meat mixture in pan. Spread a layer of cheese mixture, top with olives and almonds. Repeat until all ingredients are used. Pour melted butter on top. Bake at 350° for 30 minutes. Yields 6 to 8 servings.
Layer bread, sausage and Cheddar cheese. Repeat. Pour milk into eggs. Add salt, pepper and mustard. Mix and pour over layers. Cover and refrigerate 12 hours. Cook, covered, at 350° for 1 hour.
Mix all ingredients and roll and cut to desired thickness. Bake at 450° until golden brown.
Mix flour with sugar. Add coconut, canned milk, water, sugar and egg yolks. Cook until thick. Add oleo and vanilla. Pour into baked crust. Beat egg whites until thick peak forms; add 1 teaspoon cream of tartar and 4 or 5 tablespoons sugar. Add 1 teaspoon vanilla and mix well. Put meringue on pies and sprinkle coconut on top. Brown in oven at 375°.
Cream butter and sugar. Add egg and beat well. Add vanilla. Add sifted dry ingredients alternately with milk. Bake at 375° for 8 to 10 minutes. (Lightly grease baking sheet.) Decorate with sprinkles. Children's favorite.
Cut and brown tofu lightly in 2 tablespoons oil. In pan, boil carrots and broccoli for 1 minute. Drain and reserve liquid. In wok, saute onions in 2 tablespoons oil over medium heat until soft. Then add mushrooms and walnuts. Increase heat to medium high and add carrots and broccoli; stir. Add tofu cubes; stir again. To the reserved water add cornstarch, soy sauce and pepper. Pour over the vegetables and tofu, then stir and cook everything until bubbling. Serve hot over rice or Chinese noodles.
Cook squash and onion until tender, then drain. Mix other ingredients into squash mixture until of custard consistency. Put in buttered casserole. Sprinkle buttered Ritz crackers on top of casserole. Freeze or bake at 400° for 50 minutes.
Put tomatoes and onions through food chopper. Add all other ingredients to a boil. Boil 2 hours or until thick. Stir frequently to prevent scorching. As soon as sauce is of desired consistency, pour into sterilized jars and seal at once.
Place all ingredients in crock-pot on low for 2 hours. Stir and drop on wax paper (bite-size).
Combine milk, sugar and salt; stir. Beat in molasses, shortening and yeast mixture with 1 cup rye flour. Beat until smooth. Add remaining flour mix until dough leaves sides of bowl. Turn onto lightly floured board. Knead until smooth and no longer sticky. Bake in oven at 350° (makes 2 loaves). Bake until dark brown (not burnt).
Let cream cheese soften, then add the onion a little at a time until it is mixed well. Spread a little of the mixture on a slice of ham until ham is covered well. Then slowly roll the ham and then slice about 4 times; it looks like a circle. Lay flat on serving tray and chill. These go over very well for any party or shower.
Melt butter in cast-iron frying pan. Add all remaining ingredients and stir-fry on fast heat until desired doneness. Remove all ingredients. Add mushroom soup to pan drippings and heat through to make gravy. Serve with mashed potatoes or rice.
Dissolve yeast in 3/4 cup warm water. Stir in 2 2/3 cups warm water. Add sugar, salt, oil and 5 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto floured board. Knead until smooth and elastic about 10 minutes. Place in a greased bowl; let rise about 1 hour. Punch down dough. Divide in half; roll each half into rectangle, 18 x 9 inches. Roll up like a jelly roll and place in bread pan. Let rise to double in bulk. Bake at 425° for 30 minutes. Brush with butter and cool.
Place spareribs in bottom of 3-quart pressure cooker with 1/2 cup water. Place sauerkraut on top of ribs, sprinkle 2 to 3 teaspoons brown sugar on top of sauerkraut. Cook approximately 30 minutes; reduce pressure.
Mix all dry ingredients together. Store in container. Use 2 tablespoons of tea mix to 1 cup hot or cold water per serving.
Line bottom and sides of a glass pie plate with vanilla wafers. Slice bananas over the wafers. Combine all other ingredients in top of double boiler and cook until thick. Pour over bananas. Sprinkle crumbled wafers on top.
Mix eggs with milk. Heat oil in pan. Pour in egg mixture. Reduce heat and cook until almost done. Add ham, green pepper, onion, cheese, salt and pepper. Fold in half and cook another 4 to 5 minutes.
Heat olive oil and butter in a saucepan on medium high heat. Add onion and saut until soft. Add rice and saut until rice is coated. Add white wine or vermouth and stir until all the liquid is absorbed. Add hot broth 1/2 cup at a time, until it is all absorbed in the rice and rice is tender. Add hot water if more liquid is needed. Stir in parmesan cheese and fresh parsley, and serve warm.
Roll out 1 biscuit and add egg, meat and cheese. Fold the biscuit around the filling and bake according to biscuit directions. You can substitute any kind of filling to make pizza, taco, chicken, etc., pockets.
Prepare rice as directed and set aside. Brown meat and onion; drain. Drain and chop mushrooms and brown in butter. Combine and pour in a casserole dish. Top with 6 slices of dry bread crumbs and 3/4 cup oleo or butter. Bake at 350° for 1 hour.
Mix and store in airtight container. Add 1 or 2 teaspoons to 1 cup hot water.
Mix sugar, eggs, milk and shortening together. Sift dry ingredients. Add to mix and mix thoroughly. Fold in berries gently so as not to crush. Pour into prepared (either greased or sprayed) loaf pan and bake at 350° to 375° until toothpick comes out clean, about 30 to 45 minutes.
Mix together in a casserole dish. Top with grated cheese last 15 minutes of baking. Bake 1 hour at 325° in a glass pan or at 350° in a metal pan.
Brown garlic, onion and sausages in oil. Add tomatoes, 3 cans water, salt, pepper and sugar. Boil for 30 minutes, then add tomato paste and 1/2 can water. Simmer for 4 hours.
Cook beans, onion and meat for 1 hour. Combine mayonnaise, horseradish, Worcestershire sauce, lemon juice and parsley flakes. Season to taste with salt, pepper, garlic salt, celery salt and onion salt. Let stand at room temperature and spoon over drained hot beans. Leftover beans are good cold.
Beat egg yolks and water until thick and yellow. Add sugar; beat. Add rest of mixture. Fold in beaten egg whites. Pour into greased and floured pan. Bake at 375° about 1 hour.
Grease and flour cookie sheet. Spread chopped nuts over sheet. Stir eggs, sugar and pumpkin. Add remaining ingredients and spread over chopped nuts. Bake at 375° for 15 minutes. Turn out on floured (powdered sugar) towel. Roll up towel and cake. Let cool.
Saute potatoes and onions in oil in a large skillet. Add cabbage and beef. Cover tightly and simmer until cabbage is tender. Season and serve. Great with hot cornbread. Makes a complete one dish meal.
Cream butter with sugar. Beat in egg, lemon peel, lemon juice and water. Stir together flour, salt and baking soda. Stir into creamed mixture. Stir in square semi-sweet chocolate, grated (1/3 cup).
Combine sugar and flour. Mix with enough tomato juice to pour. Heat remaining tomato juice and add flour and sugar mixture, melted oleo, celery and onions. Cook 15 minutes. Put into sterilized jars and process 3 hours.
Beat egg, sugar, milk, maple syrup and oil. Add sifted flour and baking powder. Stir in rolled oats. Bake at 400° in upper third of oven for approximately 10 to 12 minutes. Makes 1 dozen muffins.
Peel potatoes (if you want to, cut them into quarters), boil them until you can stick a fork into them. Once you can stick a fork in them, pour out all water and mash them. Add all the rest of the ingredients while you are mashing until you get a good consistency.
Brown meat, onions and green pepper until meat is cooked. Add kidney beans, corn mix and salsa; simmer for about 1/2 to 3/4 hour. Prepare plates with chopped lettuce and chopped tomatoes. Line outside of plate with tortilla chips. Add meat mixture to center; top with sour cream. I usually mix into sour cream some salsa to taste before topping meat mix. It gives more flavor. Top with Cheddar cheese. Enjoy.
Combine vegetables in slow cooking pot. Add broth, butter, salt and pepper. Cover and cook on low 5 to 6 hours.
Cook eggplant and onion in unsalted water until eggplant is tender, about 7 minutes; drain. Combine all ingredients, except 1/4 cup cheese; mix well.
Drain pineapple; save liquid. Spread pineapple in a lightly greased 13 x 9-inch pan; add filling, spreading gently over fruit. Sprinkle dry cake mix over pie filling; top with nuts. Combine melted butter with reserved pineapple juice. Drizzle over mixture. Bake at 350° for 35 to 40 minutes. Cut into squares and top with whipped topping.
Place graham crackers on cookie sheet; do not break apart. In stew pot, mix margarine and sugar. Bring to boil on low heat; boil 3 minutes. Add nuts. Remove from heat and pour over graham crackers. Bake at 325° for 12 minutes. Cut in bars while hot.
Brown and drain sausage; remove crust from bread slices. Spread with butter and cube. Place in 13 x 9-inch pan. Top with sausage; top with cheese. Mix together eggs, half and half, salt and dry mustard. Pour over top; cover and chill overnight. Bake at 350° for 45 minutes.
Thaw and drain spinach. In large bowl, mix cottage cheese, 1 cup Mozzarella cheese, egg, spinach, salt, pepper and oregano. In a 13 x 9 x 2-inch pan, lay 1/2 cup sauce, 1/3 noodles and 1/2 cheese mixture. Repeat layers. Top with remaining noodles, then sauce and Mozzarella cheese and Parmesan cheese. Pour 1 cup water around the edges. Cover tightly with foil. Bake at 350° for 1 hour and 15 minutes or until bubbly. Let stand 15 minutes. (Also you can take off foil for the last 15 minutes to brown.) Can be made ahead and frozen.
Brown first 2 ingredients and drain off fat. Add rest of ingredients. Place in casserole dish and bake at 350° for 40 minutes.
Mix first 6 ingredients, then add corn muffin mix. Mix well. Bake in a 9 x 13-inch pan at 400° for 30 minutes.
In a pan, bring to a boil the oleo, water and cocoa. In mixing bowl, put in sugar, flour and salt. Pour boiling mixture over dry ingredients. Add eggs, soda and sour cream. Pour in greased cake pan. Bake at 350° for 20 minutes.
Mix and pour in greased baking dish. Bake at 300° until firm and brown (45 minutes).
Mix sugar, Crisco and margarine. Add eggs, one at a time. Add flour in 3 parts, alternately with milk. Add flavor last. Bake 1 1/2 hours at 300°. Start in cold oven.
Mix cake mix according to directions.	Bake at 350° in small muffin pans that have been greased and floured.
Boil potatoes (about 1 quart), cut in bite sizes. Cook until tender, no salt added.
Cream butter and sugar. Stir in egg and vanilla. Sift flour, salt, soda and spices together. Add half to the creamed mixture with 1 tablespoon of the water. Add remaining ingredients and rest of water. Stir in apples and nuts. Pour into greased 9-inch square or round pan. Bake at 350° for 50 minutes. Can be served warm with ice cream.
*Bananas, green grapes, purple grapes, strawberries, blueberries, peaches, kiwi slices, etc.
Saute hamburg and onion. Cook carrots, celery and rice. Add to hamburg and onion and simmer for 15 to 20 minutes. Place in casserole; sprinkle top with bread crumbs. Bake for 20 to 30 minutes at 350°.
Peel onions. Wash cucumbers. Combine salt and water. Slice onions (optional bell pepper) and cucumbers with peel into 1/4-inch slices. Soak for 1 hour in the salt and water solution. Ice can be added to ensure crispness. Boil together the remaining ingredients. Remove onions and cucumbers from water mixture. Drain and add to the vinegar mixture. Bring just to a boil, about 10 minutes or until tender (do not overcook). Pack slices and liquid into hot, thoroughly cleaned jars. Let stand a couple of days before eating.
Boil grits in boiling water. Remove from heat. Add oleo, cheese, Tabasco, eggs, salt and pepper. Put in greased 9 x 11-inch pan. Top with crushed Fritos. Bake 45 minutes at 350°.
Combine the first 4 ingredients in a medium saucepan. Bring to boil for 1 minute. Remove from heat and add the remaining ingredients. Stir well. Spoon mixture by teaspoonfuls onto wax paper and allow to cool. Serves 6.
Combine cottage cheese, mandarin oranges, pineapple and jello. Mix thoroughly. Fold in Cool Whip. Chill 2 hours or overnight.
Drain mandarins, reserving syrup. Place syrup in small saucepan. Use 2 tablespoons of syrup to dissolve cornstarch. Add dissolved cornstarch and sugar to pan. Bring to a boil. Simmer, stirring constantly, until sauce thickens. Add mandarin segments and heat through. Remove pan from heat and stir in Triple Sec. Stir sour cream into mixture. Fill omelets with mixture before folding. This makes approximately 1 3/4 cups of filling, enough for 3 dessert omelets.
Place roast on rack in shallow baking pan. Combine ingredients and rub over roast. Roast 35 minutes per pound.
Mix salad oil, sugar, eggs, water, pumpkin and nuts. Beat until smooth. Add sifted dry ingredients: flour, salt, cinnamon, nutmeg and pumpkin spice. Mix all together until smooth. Pour into three loaf pans or 6 gift size. Bake at 350° for 1 hour or until toothpick inserted in center comes out clean.
Mix in a 2-quart baking dish. Bake at 350° for 1/2 hour to 1 hour until heated.
Mix flour with baking soda. Combine butter, sugar, pudding mix and vanilla in large mixer bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts. (Batter will be stiff.) Drop by rounded teaspoonfuls onto ungreased baking sheets, about 2-inches apart. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen.
Drain pineapple; save juice and bring to a boil. Mix with jello; refrigerate.
In a skillet, brown sausage and onion until the sausage is done and onion is tender, drain. Separate one egg and set aside the yolk. In mixing bowl, beat remaining egg white and whole eggs. Stir in sausage, onion, spinach, Mozzarella, Ricotta, garlic powder and pepper. Line a 10-inch pie plate with bottom pastry. Add filling. Top with upper crust. Seal and flute edges. Cut slits in top of crust. Combine water with remaining egg yolk. Brush over top of crust. Cook at 375° for 50 minutes or until golden brown. Let set 10 minutes. Serve.
Cook ground meat until it crumbles. Layer meat in bottom of casserole dish. Add a layer of onions, potatoes, carrots and cheese in that order until it is used. Add salt and pepper to taste. End with cheese on top. Cover and bake in 300° oven until vegetables are done.
Mash squash, add soup, sour cream, carrot, salt and pepper. Butter casserole, sprinkle layer of crumbs in bottom. Add squash mixture. Cover with remaining crumbs and generous dots of margarine. Bake at 350° for 30 minutes.
Beat the cream cheese. Mix in sour cream, garlic, salt and pepper until well blended. Refrigerate for 1 hour. Shape into ball; roll in nuts.
Melt together the peanut butter and oleo. Let cool. Add the vanilla. Add the powdered sugar. Mix together. Spread in buttered pan.
Place breasts in a 9 x 13-inch pan. Sprinkle cheese and mushrooms on top. Combine soups, then spread over the cheese and mushrooms. Sprinkle the stuffing on top. Bake for 1 hour at 350°.
Prepare beef broth according to package directions. In large skillet, melt butter and add meat, mushrooms, onion and garlic powder. Cook until meat is browned. Add beef broth, wine and lemon juice; simmer 10 minutes. Stir in noodles and simmer covered, stirring occasionally, 15 minutes or until noodles are tender. Add salt and pepper, stir in sour cream and heat. Sprinkle with paprika and parsley. Makes about 4 servings.
Remove cartilage from crabmeat. Mix all ingredients together. Place in round baking dish. Sprinkle bread crumbs on top. Bake in a 350° oven until brown and bubbly, usually 1/2 hour.
Break up cornbread or corn muffins and mix with mustard until consistency of potato salad. Then fold in the remaining ingredients, except dressing. Mix well. Then stir in dressing a little at time until desired consistency is reached. Serve.
Combine cucumbers and onion. Salt to taste. Let sit 24 hours. Rinse and drain. Pack into jars or plastic containers. Heat sugar and vinegar until sugar is dissolved. Pour over cucumbers. Let cool and place in freezer. Thaw before serving.
Mix all ingredients, except pecans, together well. Shape into a firm ball. Roll in chopped pecans. Cover or wrap and refrigerate. The green ripe olives are what gives it a unique flavor.
Boil chicken with enough water to cover (with a little sage added) until done. Bone and chop chicken into bite size pieces. Combine chicken, sour cream and soup (undiluted) in a large bowl; thoroughly mix. Pack into a casserole dish, which has been sprayed with cooking oil spray. Crush crackers, then spread the crumbs over chicken mixture. Dot all over with small pieces of the stick of butter. Bake for 30 minutes at 350° or until golden brown.
In a 1 1/2-quart glass casserole, cook butter until melted. Add garlic; cook on High for 1 1/2 minutes, or until butter is bubbly. Mix in Parmesan cheese, parsley, lemon juice and shrimp. Cook on High for 2 minutes, or until shrimp are cooked. Partially cover dish with Saran Wrap while cooking. Serve over rice. Serves 2.
Mix together in a large bowl and pour into 9 x 13-inch pan. Freeze.
Drain asparagus; puree in blender until smooth. Add softened cream cheese and mayonnaise. Add Worcestershire sauce and garlic or onion salt to taste. Blend until creamy. Serve with crackers. Makes 3 cups.
Use liquid from oranges and add enough water to make 3 cups. Cook both boxes of puddings, jello and 3 cups of liquid. Cook and stir until thick; cool. Mix Cool Whip and drained oranges. Pour in serving container and chill.
In a large saucepan, combine broth, orange juice and barley. Grate orange to make 1 teaspoon of zest. Add to the barley mixture with salt. Bring to a boil. Reduce heat. Cover and simmer for 45 to 60 minutes or until liquid is absorbed and barley is tender. Peel orange. Discard peel and chop the orange. Saute orange and onions in butter until tender. Add to the barley mixture. Spoon 1/4 cup of filling onto each ham slice. Roll up and place, seam side down, in a greased 13 x 9-inch baking dish. Spoon remaining barley mixture around rolls. Mix marmalade and ginger. Spoon over the rolls. Sprinkle with pecans. Bake uncovered at 350° for 15 to 20 minutes or until heated through. Yields 5 servings.
Mix shortening, peanut butter, sugars and eggs. Mix flour and dry ingredients and add to shortening mixture.
Heat butter in skillet. Saute chicken on both sides. Remove chicken and add onion; saute. Put chicken back in pan, add flour and paprika. Stir to combine. Cover and cook over medium heat for 25 minutes, turning chicken from time to time. Add sour cream and peppers. Blend. Cook 4 to 5 minutes more. Remove onto serving dish, top with chives. Serve with rice or egg noodles. Serves 4.
Spread pie filling in ungreased 9 x 13-inch cake pan. Sprinkle dry cake mix over the top. Pour melted margarine over the cake mix. Spread nuts over top. Bake 1 hour at 350°. Cut in squares.
For variety, add 1/2 teaspoon of your choice oregano, marjoram, basil or thyme. Put into salt shaker.
Mix cranberries, sugar, marshmallows and apples. Let set overnight in refrigerator. In morning, add nuts and celery.
Combine salad dressing, vinegar and sugar; blend well. Add other ingredients and mix. Chill overnight.
Mix cake according to directions on box, using whole can of mandarin oranges for the liquid. Bake in 3 layer cake pans.
Mix all ingredients well and pour into a greased bread pan. Bake at 350° for 1 hour.
Brown and drain sausage. Cook noodles and drain. Combine first 6 ingredients. Pour into greased casserole dish. Sprinkle with bread crumbs and cheese. Bake at 350° for 30 to 35 minutes.
Brown hamburger. Add onion and green pepper. Cook until tender. Add tomato sauce, corn, chopped olives, salt and pepper to taste, chili powder and garlic powder. Simmer. Grease a 9 x 13-inch pan. Layer of sauce, layer of corn tortillas and cheese. Repeat layer for layer until all is used. Bake at 350° for 30 minutes. Serves 6.
Finely chop all ingredients and mix well. Best to chill overnight in order for the flavors to blend. Dip with Doritos. After the first batch, you will probably need to make a double or triple recipe. Serves 12. Yields about 1 quart.
Mix Cool Whip and Eagle Brand milk together. Add limeade, lime juice and food coloring. Pour into crusts. Chill for 2 hours before serving.
Melt oleo; add sugar. Add eggs and beat well. Then add raisins, coconut and pecans. Pour into pie shell and bake at 350° for 1 hour.
Saute green onions, garlic and artichoke hearts in white wine and melted butter. Then add seasonings. Simmer for 5 minutes. Add the remaining ingredients except the crabmeat and simmer for 15 minutes more. Thicken with 1/4 cup cornstarch dissolved in a little chicken stock and gradually add to soup until desired texture is achieved. Add the lump crabmeat and gently stir for 5 minutes. Garnish with a thin lemon slice and a bit of paprika.
Place sugar and corn syrup in medium size saucepan. Stir to combine. Cook over medium heat, stirring frequently, until mixture boils. Remove from heat. Add peanut butter, mix well. Add Special K cereal, stir until evenly coated. Press mixture evenly and firmly into buttered 9 by 13 by 2 inch baking pan. Cool.
Cream together	butter	and sugar. Add beaten eggs and beat well. Sift together dry ingredients and add alternately with sour cream to creamed mixture;	mix well. Add ground almonds; then spread into a 9 x	13-inch pan (greased and floured) and bake at 350° for 40 minutes.
In a large bowl, mix together the preserves, soup mix and dressing. Stir well. Place chicken wings in a large baking dish. Pour apricot mixture over the wings. Bake at 350° for 30 to 40 minutes.
Mix oil and all seasonings with a fork. Pour over broken pretzels. Toss to coat. Bake at 200° for 2 hours until dry. Stir often to coat.
Cream shortening, butter and sugar. Add eggs; beat well. Add sifted dry ingredients, then nuts. Mix well. Drop from teaspoon 2 inches apart on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Yield: 4 dozen.
In a small bowl, blend soup mix with sour cream; chill. Makes approximately 2 cups. For a creamier dip, add more sour cream.
Cook fettuccine according to package directions, drain. Toss with butter, garlic salt and cheese; sprinkle with black pepper.
Pie crust: Cook noodles according to package; drain. Add butter, eggs and Parmesan cheese. Press into a 9 x 13-inch pan.