HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook noodles according to package directions; rinse and drain. Melt butter in skillet. Stir in chuck and cook until it loses its pink color. Add tomato sauce, salt, garlic salt and pepper. Cover and simmer 5 minutes. Fold together noodles, cottage cheese, sour cream and onions.
Cook onion in butter 2 to 3 minutes. Add broccoli and heat until it thaws. Stir in soup, cheese and cooked rice. Mix together. Bake at 350° for 45 minutes.
Cook macaroni as directed on package; drain and let cool. Mix all other ingredients with macaroni. You may need more or less Italian dressing according to taste. Keep in refrigerator. Sprinkle with Parmesan when served.
Mix eggs, milk, flour, sugar and butter together. Put 1/3 mixture in greased and floured 9-inch cake pan. Mix last 6 ingredients. Add to the other 2/3 of batter. Bake in two 9-inch cake pans at 325°.
Mix Cool Whip and Eagle Brand milk. Sprinkle dry Jell-O over and mix well. Add peaches, then lemon juice. Mix well. Pour into graham cracker crust. Chill. (This also freezes well.)
Combine all ingredients in a bowl. Mix well. Put in rice cooker and cook as usual.
Cook onion and garlic in oil until tender. Add remaining ingredients. Simmer, uncovered, for 30 minutes. Makes 4 cups.
Chop walnuts fine. Sprinkle about 1 cup evenly in 9-inch square pan. Set remaining walnuts aside. Combine gelatin and 1/2 cup of the water in measuring cup; set aside to soften. In 2-quart glass measuring cup with handle, combine remaining 3/4 cup water and sugar. Microwave at High for 5 minutes. Stir well until sugar dissolves. Microwave at High for 7 to 8 minutes or until mixture reaches 234°. Stir in softened gelatin; let stand until slightly cooled (about 130°). Stir in vanilla. Empty mixture into large bowl of electric mixer. Beat at high speed until mixture is very fluffy and increased 4 to 5 times in volume, about 12 to 15 minutes. Turn into walnut-coated pan and sprinkle remaining walnuts on top. Let stand at room temperature several hours or overnight until mixture is firm and set. Use a sharp knife dipped in powdered sugar to cut mixture into 1-inch squares. Roll sides in walnuts remaining in pan and additional powdered sugar, if desired. Makes about 1 1/2 pounds.
Cream shortening. Mix ingredients. Beat and pour into prepared pans and bake 30 to 35 minutes at 325°.
Bring to boil first 3 ingredients, then add 2 cups sugar and 2 cups flour. Blend well and add eggs, 1/2 cup sour milk (fresh milk + 1 teaspoon vinegar), soda, 1 teaspoon vanilla and 1/2 teaspoon cinnamon. Bake at 400° for 20 minutes.
In medium saucepan, cook macaroni according to package directions, until al dente. Drain well. Fill another saucepan 3/4 full with water. Bring water to a boil. Add broccoli; reduce heat to medium and cook until done. Drain and set aside. Preheat oven to 375°. Grease an 8-inch glass baking dish. In medium saucepan, melt butter; add flour and stir until smooth. Whisk in milk, stirring continually, until thickened, about 3 minutes. Remove from heat. Reserve 1/4 cup Cheddar cheese. Stir remaining Cheddar, Gruyere, Parmesan, salt and cayenne until cheese melts. Add macaroni and broccoli. Put it into baking dish. Bake 15 minutes. Sprinkle Cheddar and bread crumbs on top; bake another 15 minutes, until bubbly.
Drain tamales; reserve sauce. Remove papers and slice tamales crosswise; set aside. Combine tamale sauce, flour, chili powder and garlic salt. Add eggs, corn, olives and tamales. Turn into 10 x 9 x 2-inch dish. Bake in a 350° oven 40 minutes or until set. Sprinkle cheese on top and bake 3 minutes or until cheese melts.
Combine and mix all ingredients thoroughly. Chill for 2 hours. Shape into cakes. Melt 3 tablespoons of butter in a skillet over a quick fire. Brown the cakes on both sides. Yield: 6 cakes.
Melt together; pour into 9 x 13-inch greased pan and cool.
Separate eggs. Use whites for meringue. Cream sugar and butter. Add flour and milk. Add eggs last. Cook on low heat until thick. Add coconut and pour into baked pie shell. Top with meringue, sprinkle with coconut and brown.
Melt butter; stir in flour, salt and pepper. Add milk gradually, stirring constantly. Cook until thickened, stirring occasionally. Add the mayonnaise. Cook macaroni in boiling, salted water until tender. Drain, rinse and drain again. Layer macaroni, broccoli and sauce in a greased 1 1/2-quart casserole dish, ending with sauce. Sprinkle with cheese. Bake at 350° about 20 minutes.
Cook potatoes in jackets until about done. Avoid overcooking. Peel, dice and measure. Arrange a layer of potatoes in bottom of large, buttered casserole. Mix soup with remaining ingredients, except crumbs. Cover layer of potatoes. Continue alternate layers with potatoes completely covered. Sprinkle top with buttered bread crumbs. Bake at 325° for about 45 minutes. Yield: 6 to 8 servings.
Mix all ingredients and store in airtight container. Use 2 teaspoons per mug of water.
Combine celery, onion, bay leaf, garlic and water. Cook for 15 minutes, or until celery is tender. Remove bay leaf. Drain; reserve liquid. Set vegetables aside. Add water to reserved liquid to make 2 cups. Melt margarine in saucepan; stir in flour and dry milk slowly. Add reserved liquid to flour mixture, stirring constantly until smooth. Add salt and pepper and Worcestershire. Add vegetables; put in blender.
Melt butter on low heat. Add 2/3 cup cocoa. Stir until blended. Remove from heat. In a separate bowl, beat 3 or 4 eggs and sugar until lemon in color. Add to chocolate mixture. Stir in vanilla. Fold in flour and salt. Pour into an 8-inch square pan. Bake at 350° for 20 to 25 minutes.
Preheat oven to 425°. Sift flour into large bowl. Take a spoon and make a hole in flour about the size of your fist. Pour buttermilk and oil in the hole. With a spoon begin stirring buttermilk and oil, pulling in flour gradually as you go. After all flour has been stirred in, drop by large spoonfuls onto greased biscuit pan. (Dough will be sticky and have the consistency of a very thick batter.) Bake in preheated 425° oven for about 15 to 20 minutes or until bottom of biscuit turns brown. Place under broiler for few seconds until tops turn light brown. Remove from oven. Run a stick of butter across the top of the hot biscuits. Good! Easy! No messy hands!
Beat eggs. Mix with sugar and flour. Mix syrup, milk, salt, vanilla and oleo well. Add to egg mixture. Break or grind 1 cup pecans (save 1/2 cup for top of pie). Pour into unbaked pie shells and bake in preheated 350° oven for 50 to 60 minutes.
Dissolve Jell-O in boiling water and add sugar and lemon juice. Chill until thick (like pudding). Whip and add to whipped chilled Pet milk. Combine graham cracker crumbs and melted butter. Press in bottom of 2 (9 x 13-inch) pans. Pour Jell-O mixture over crumbs and chill. This recipe may be cut in half.
Mix all together. Put in 9 x 13 x 2-inch baking dish or deep round baking pan. Place a cut up chicken on top and bake in a 350° oven for 1 hour or until chicken is tender (or it can bake in a 250° oven for about 2 hours).
In large bowl, prepare lemonade concentrate as directed on can. Stir in strawberries with syrup. Stir in ginger ale and, if you wish, add small scoops of strawberry ice cream or ice cubes.
Cream together shortening and sugar. Sift together flour, allspice or nutmeg, cinnamon and cocoa. Add jam, raisins and nuts to cream mixture. Beat eggs and add to cream mixture. Dissolve soda in buttermilk. Add flour and milk alternately to sugar mixture. Bake in 350° oven for 60 to 75 minutes.
In a medium bowl, combine all ingredients, except olives. Mix well; stir in olives. Cover and chill until firm. Shape into a ball. Roll cheese ball in chopped nuts. Chill until firm. Serve with assorted crackers.
Cream butter, sugar and Crisco until light and fluffy. Add vanilla and lemon flavoring. Blend. Add eggs and beat well. Add remaining ingredients and mix well. Bake in tube pan. Put in cold oven and bake 1 hour and 35 minutes at 325°.
Cook chicken and cut in bite size pieces. Add soups, sour cream and lemon juice; mix well. Melt oleo, crumble crackers over chicken mixture which has been put in a baking pan. Drizzle oleo over the crackers. Sprinkle poppy seed over the mixture and bake 30 minutes at 350°.
Slice apples. Place apples, water and cinnamon in greased casserole dish. Blend other ingredients until crumbly. Sprinkle over apple mixture. Bake, uncovered, at 350° until apples are tender.
Mix cake mix, 1/2 cup sugar and Crisco oil together, beating well. Add eggs, one at a time, beating well after each egg. Then add sour cream. Mix well, but do not beat hard after adding sour cream. Spray or grease and flour Bundt pan. Add 1/2 of the batter to the pan. Mix together cinnamon and 1 tablespoon sugar. Sprinkle over batter in pan, then add remaining batter. Bake at 350° for 50 minutes. Let cool in pan for 10 minutes before turning out.
Put all ingredients in 9-inch cake pan in order. Bake at 350° for 35 to 40 minutes. Sprinkle with powdered sugar while hot or use your favorite glaze. Serve directly from pan.
Place chicken in greased baking pan and sprinkle with salt and pepper. Place Krrrrisp kraut over chicken; top with Swiss cheese. Pour dressing evenly over cheese. Cover with foil and bake at 325° for about 1 1/2 hours. Sprinkle with chopped parsley. Makes 4 servings.
Beat eggs, sugar, margarine and corn syrup until blended. Stir in cranberries and pecans. Pour into unbaked pastry shell. Cover edge with 2 inches foil. Bake on lowest rack of oven at 350° for 60 to 70 minutes. Take foil off after 45 minutes of baking.
Dissolve gelatins in hot water. Add cold water and orange slices. Mix well. Chill until cool. Add ginger ale and some ice cubes just before serving. Makes about 2 quarts.
In large bowl combine pudding mix, water and condensed milk. Beat well. Chill	5 minutes, then fold in Cool Whip. In	2 1/2-quart glass serving dish, put a layer of vanilla wafers and bananas. Spoon pudding over. Repeat twice, ending with pudding. Cover and chill.
Mix sugar and flour. Then add to milk and egg yolks. Cook in top of double boiler until mixture coats the spoon. Add vanilla and chill. When cool, beat the egg whites and add to other mixture (just stir this in).
Cook squash in water until done. Drain and mash to make 1 cup. Mix all ingredients and drop by tablespoon into hot oil. Cook until golden brown, turning once. Drain well.
Brown crumbled meat and drain. Add salt, garlic, mushrooms and green chili. Cook over high heat for 3 to 5 minutes until liquid has evaporated. Brush 4 large tortillas with oil and place on cookie sheet. Spread with meat mixture.
Chop onion and ham. Mix together with cream cheese. Make sure cream cheese is left out to room temperature. Makes 1 medium cheese ball.
Combine all ingredients, except jam. Cook until thick. Add jam and place in unbaked pie shell.
Wrap chicken breasts in foil and bake 1 hour at 400°. Cool and bone chicken. Break into large pieces. Cut tortillas into 1-inch strips or squares. Mix soups, milk, onion and salsa.
Wash and boil potatoes (leave at stage you can grate). Cool and peel. Place in buttered pan. Mix together sour cream, chicken soup and water, 1/2 cup cheese, onion or chives, salt and pepper. Put on top of potatoes. Top with crushed corn flakes and melted butter. Sprinkle on the other 1/2 cup cheese. Bake at 350° for 30 minutes.
Mix 1 cup boiling water, sugar and cornstarch. Cook until thick. Add Jell-O and mix well. Let cool and pour over sliced strawberries in a baked pie shell. Top with Cool Whip.
Saute onion and bell pepper in butter until clear. Add tuna, water, soup and salt and pepper to taste. Mix well and then add cooked spaghetti. Mix part of the cheese in the mixture and reserve part to cover the top. Cook at 350° for 45 minutes.
Melt butter; pour in bottom of dish. Add peaches. Mix flour and sugar together. Add milk to make paste of flour and sugar. Pour over peaches and butter. Stir in flavoring. Bake at 375° for 30 to 40 minutes or until brown. Serves 6.
Prepare cake according to directions. Fit jellyroll pan with ungreased waxed paper. Spread cake mix evenly. Bake until golden (20 minutes). Cool in pan 10 minutes, then turn out onto confectioners sugared terry towel. Trim hard edges. Roll up with towel inside. Set to cool 1 hour.
Combine 1 cup blueberries with 1 1/4 cups water and the cup of sugar in a saucepan and bring to a boil. Mix the cornstarch with the 1/4 cup of water and stir into blueberry sauce. Cook slowly until thick and clear. Add lemon juice and allow to cool. Then add the remaining 3 cups of berries. Chill in refrigerator.
Cook in skillet the hamburger, onions, green peppers, salt and pepper until done. Cook macaroni in saltwater until tender and drain. Mix all ingredients together except cheese. Layer in a casserole dish 1/2 and cover with cheese; add the rest and add remaining cheese. Bake at 350° for about 30 minutes, until cheese is melted. Serve with garlic toast.
Slice each piece of chicken breast open to form cavity. Stuff with cheese and reshape meat with hands. Wrap in slice of ham. Carefully dredge chicken in flour and then dip in beaten egg. Thoroughly coat with breadcrumbs. Chicken must be well-coated or cheese may leak during cooking.
In large mixing bowl, combine all ingredients, except for preserves and coconut. Beat at low speed until crumbly. Reserve 1 cup crumbs. Press remaining crumbs in greased 9 x 13-inch pan.
Blend first 5 ingredients and refrigerate. Layer ingredients and pour dressing over or toss.
In a large pot bring chicken and broth to boil. Break biscuits in quarters and add to broth mixture. Cook on low heat 10 minutes, uncovered, then 10 minutes, covered. Do not stir until cooking is complete.
Mix hamburger, onion, potato, egg, salt and pepper. Make meatballs and brown in oil. Remove and place in a 9 x 13-inch pan. Mix soup and milk. Pour over meatballs and bake at 350° for about 45 minutes.
Cream margarine and shortening with sugar. Add eggs, one at a time, beating well after each addition. Add lemon. Mix. Add flour and 7-Up alternately, beating after each addition.
Season roast with salt. Brown well in Wesson oil in Dutch oven. Add water and garlic, cover and simmer 2 hours or until almost tender. Skim excess fat and add remaining ingredients. Cover, simmer 1 hour or until vegetables are tender. Thicken gravy.
Pour sugar over apples and let stand 20 minutes, then stir well. Add all other ingredients and beat until well mixed. Add nuts and raisins, if desired. Pour in greased pan. Bake at 350° for 25 minutes.
Heat oil in frying pan and cook chicken in hot oil until it is lightly browned and no longer pink inside, about 10 minutes. Remove chicken from pan and keep warm. Place vegetables in pan drippings (adding more oil if needed) and saute for 3 to 4 minutes. Drain oil and return chicken to pan along with the tomato sauce, tomato paste and salad dressing. Heat through and serve over hot cooked rice.
Cook carrots until tender; let cool and drain. Mix the other ingredients and pour over carrots. The longer salad sets the better it gets.
Sift together three times the flour and 1 cup of sugar and set aside. Beat egg whites, water and vanilla until frothy, then add cream of tartar and continue beating until mixture stands in peaks but not dry. Stir in 1 cup of sugar a little at a time. Gradually add and fold in sifted flour and sugar mixture. Bake in angel food cake pan at 325° for about 35 or 40 minutes.
In a 1 1/2-quart casserole, combine first 6 ingredients. Brush chicken breasts with butter; season with salt, pepper and paprika. Place on top of rice. Cover and bake in moderate oven (375°) for 1 1/4 hours or until chicken and rice are tender. Makes 5 servings.
Wash rice. Mix soups and rice together in large casserole dish. Place chicken on top. Slice margarine and place on top of chicken. Salt and pepper. Bake at 375° for 1 hour or until chicken is done.
In a jar, combine all the ingredients and shake well. Dressing will keep in the refrigerator for up to 2 weeks. Makes about 3/4 cup.
Cooking Time: 15 minutes (also can be microwaved). Temperature: 400°.
Combine ingredients in lg. casserole dish or 9 x 13 baking dish. Bake at 350 degrees for 15 minutes covered and 30 minutes uncovered.
Dissolve Jell-O in boiling water; chill until thickened. Stir in remaining ingredients. Pour into a lightly greased 1-quart mold or individual molds. Chill until firm.
Cream butter. Beat into sugar. Add egg yolks and vanilla. Beat well after adding each yolk. Add flour and beat after each 1/2 cup is added. Chill about 1 hour.
Crumble the cornbread in a large dish. Add in layers, beans, peppers, onion, tomatoes and bacon. Add a few sliced dill pickles on top of bacon.
Pour all ingredients in blender (or mixer and bowl) and blend. Done. Pour into container and serve.
Brown hamburger; drain. Add onion, pepper, tomatoes and seasonings. Stir in sour cream. When ready to serve, cut French bread in half. Cover each half with the hamburger mixture. Cover with shredded cheese. Bake at 350° for 20 minutes until cheese is melted.
Slice beef into thin strips. In skillet add oil and heat over medium heat. After oil gets hot, cook beef and garlic until beef is brown. Add onion. Cook 5 minutes. Keep stirred.
Fry some of the fat from bacon. Roll chestnuts with bacon. Anchor with toothpick. Cover with sugar, chili sauce and mayonnaise. Bake at 350° for 30 minutes.
Combine 1/2 cup butter and 1 cup flour. Mix as for pie crust. Add 2 tablespoons water. Form into ball; divide in half. Pat onto ungreased cookie sheet 3 x 12-inches. Heat to boiling 1 cup water and 1/2 cup butter. Add 1 cup flour after removing from heat. Mix well. Add eggs 1 at a time. Beat mixture well. Add almond extract. Spread on crust. Bake at 350° for 55 minutes. Frost when cool.
Combine ingredients. Shape into loaf and bake in a greased baking dish at 350° for 30 minutes.
Mix corn, tomatoes, corn meal, cheese, onion and green pepper. Let stand 30 minutes. Add eggs, milk and seasoning. Pour into buttered baking dish at 325° for 1 1/4 hours or until firm in the center. This may be served from the dish or may be baked in a loaf and unmolded onto a platter. Buttered peas may be used as a garnish with sections of hard-cooked eggs on the platter.
Mix together well, except Pepperidge Farm herb stuffing mix. Place in a 13 x 9-inch dish. Cover with 1/3 package of Pepperidge Farms herb stuffing mix and dot with butter. Bake at 350° for 45 minutes.
Sift dry ingredients together; cream butter and sugar and add eggs. Beat well. Add mashed bananas to creamed butter and sugar mixture. Add dry ingredients and mix well. Fold in nuts. Pour mixture into greased pan and bake at 350° for 45 to 60 minutes. (Do not use electric mixer.)
Mix together cottage cheese, cream cheese, Ranch dressing mix and mayo. Spread crescent rolls on 8 x 10-inch sheet. Put in oven as directed for 10 minutes. Let cool. Spread on first mixture. Spread mixture of veggies over cold dough. Sprinkle Parmesan cheese and oregano over all. Heat and serve. Delightful.
Mix egg yolks, water	and vinegar and cook in small heavy saucepan until thickened. Cool.	Whip whipping cream and add to	cool egg mixture. Add all other ingredients and mix well. Put in large mixing bowl and refrigerate overnight.
Arrange potatoes and onions in layers in a greased, 3-quart baking dish, seasoning each layer with salt and pepper. Trim fat from pork chops and save for later use.
Cook until thickened. Mix well. Allow to cool. Slice 1 1/2 quarts strawberries in pie shells. Pour cooled mixture over strawberries. Chill at least 3 hours before serving. If you want only 1 pie, use small box of Jell-O and half of each of the other items.
Remove skins from cooked potatoes and cut into large dice. Toss with next 4 ingredients. Pour into greased casserole and sprinkle with bacon and olives. Bake at 325° for 1 hour.
Heat oven to 375°. In small bowl combine cheese, pepperoni, oregano, pizza sauce and pepper; mix well. Separate dough onto 4 rectangles. Firmly press perforations to seal. Spread each rectangle with about 3 tablespoons mixture. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 6 slices. Place cut side down, 1 inch apart on ungreased cookie sheet. Bake at 375° for 12 to 15 minutes, until golden brown. Serve warm.
Combine flour, soda, cinnamon and salt in a bowl. Mix the remaining ingredients together and combine with the dry ingredients. Mix thoroughly. Add 3 cups grated carrots. Bake in two 9-inch or three 8-inch pans at 350° for 30 to 40 minutes. Frost with cream cheese frosting.
Place rice, seasoning packet, butter, water chestnuts, mushrooms, onion and soy sauce in a 3-quart casserole. Microwave on High (100%) for 3 to 4 minutes or until onion is tender. Stir halfway through cooking time. Pour in chicken broth. Cover with a tight fitting lid or plastic wrap. Microwave on High for 5 to 7 minutes or until boiling. Stir, then microwave on Medium (50%) for 40 to 45 minutes or until rice is tender and liquid is absorbed. Yield: 6 to 8 servings.
Remove outside leaves from cabbage. Wash cabbage. Shred to measure 5 cups. In saucepan, heat 1/2-inch salted water (1/2 teaspoon salt to 1 cup water) and 2 tablespoons vinegar to boiling. Add cabbage. Cover and heat to boiling. Cook about 5 minutes or until crisp-tender. Drain.
In a mixing bowl, cream shortening and sugar. Add the eggs, one at a time, beating well after each addition. Blend in vanilla. Add bananas and mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in nuts. Pour into a greased and floured 10-inch Bundt or tube pan. Bake at 350° for 50 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool. Dust with confectioners sugar before serving. Yield: 12 to 16 servings.
Preheat oven to 425°. Coat a 9x13 baking dish with nonstick cooking spray. In a medium skillet, brown the ground beef over medium-high heat, stirring and crumbling the beef until no pink remains; drain. Add the tomatoes to the beef; cook until heated through. Meanwhile, unroll the pizza crust; press over the bottom and halfway up the side of the baking dish. Sprinkle 1 cup mozzarella cheese over the crust then top with the meat mixture. Bake uncovered for 12 minutes. Top with the remaining 1 cup mozzarella cheese and sprinkle with the Parmesan cheese. Bake for 5 minutes, or until the crust is golden and the cheese is melted. Cut into squares and serve.
Saute sausage, celery and onion. In large bowl combine sausage mixture and remaining ingredients. Blend well. Bake mixture in greased 13 x 9-inch pan for 1 hour at 350°. Makes 10 to 12 servings.
In heavy saucepan over low heat, melt chips, milk and salt. Remove from heat. Stir in nuts and vanilla. Spread evenly into wax paper lined 8 or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares. Store loosely covered at room temperature.
Mix the butter until smooth; slowly add the sugar, eggs and the mixture of flour, cornstarch and baking powder. Add the lemon extract. Pour batter into greased loaf pan. Bake 60 to 75 minutes in 350° oven.
Heat oven to 350°. Prepare potato puffs for 4 servings as directed on package. Stir in pickle relish, mayonnaise, onion and mustard. Spoon into a 1-quart casserole. Cut each hot dog in half. Insert hot dog pieces upright around edge of mashed potatoes. Bake, uncovered, 25 to 30 minutes.
Grease and flour 9 x 13 inch pan. Put coconut and nuts in bottom of pan. Mix cake mix and pour over coconut and nuts. Put melted margarine in mixer with cream cheese and powdered sugar. Mix well. Spoon over cake mix and bake 350° 35 to 40 minutes. Do not cut until cold.
In a large saucepan, mix the cider and sugar. Add cinnamon and cloves tied together in cheesecloth. Bring to a boil. Simmer 5 minutes. Remove cinnamon and cloves. Add juices and water. Heat until piping hot. Serve in mugs with lemon slices, if desired.
Mix all ingredients in pot and bring to a rolling boil for 2 minutes. Add 3 cups quick oats, 1/2 tsp. vanilla, and pinch of salt. Beat and stir until all oats are mixed in and coated. Drop by spoonful onto waxed paper and cool.