HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cheese, tuna and other ingredients; blend with a fork. Spread on buns that have been cut in half lengthwise. Wrap each bun in aluminum foil and place on baking sheet. Bake 30 minutes at 350°. Serve on warm dish and garnish with pickle, carrot curls or radish roses.
Crumble enough biscuits to fill an 8 x 8-inch cake pan. Mix sugar, eggs and vanilla; pour over crumbled biscuits. Mix well. Bake in oven at 425° until slightly dry or until crumbs have browned.
Brown beef and drain. Add garlic salt, pepper, sugar and tomato sauce. Cover and simmer 15 minutes. Cook and drain noodles. Mix onions, cream cheese and sour cream. Grease baking dish and put in layers of noodles, meat sauce, sour cream mix and grated cheese, ending with grated cheese on top (2 layers of each). Bake 20 minutes in 350° oven.
Combine all ingredients. Bake in oiled loaf pan at 350° to 375° for 40 to 50 minutes.
Make a cream sauce of milk, flour and butter. Put salmon into bowl. Add sauce, lemon juice and seasoning. Mix with fork until salmon is well-broken. When cool, mold into desired shape. Roll in bread crumbs, then in egg, beaten with 1 tablespoon milk and then in bread crumbs. Fry in deep, hot fat.
Place potatoes in a 1 1/2-quart glass casserole. Combine spinach, sour cream, cheese and nutmeg. Spread over potatoes.
Drain pears and heat pear liquid to pour over jello. Soften cream cheese and put in hot liquid. Beat until smooth. Mash pears and add to ingredients. Fold in the 1/2 pint whipped cream. Refrigerate but do not freeze.
Mix together and spread in a 9 x 12-inch pan; dot with butter. Bake at 325° for 1 hour.
Heat oven to 325°. Salt and pepper roast, which should be at room temperature, so take out of refrigerator early. Place roast on rack in a shallow baking dish and put in oven. Roast for 1 hour, then turn oven off. Do not open door; it ruins the whole process. Allow 3 hours in oven to complete cooking. It can go a little longer, if needed. About 20 minutes before you want dinner on the table, turn the oven back on to 300° to warm up roast.
Place tomatoes in blender. Add onion, jalapenos, garlic, chiles, salt and pepper. Blend slowly until desired consistency. Pour in bowl and put in fridge. overnight. The colder it is, the hotter. This is a basic salsa recipe. You can add or subtract any ingredient. You can also add fresh cilantro.
In pie plate or shallow casserole, spread cooked broccoli and top with chicken. Combine soup, milk and water chestnuts and about half of cheese. Pour over chicken. Sprinkle with remaining cheese. Combine margarine and crumbs. Spread over cheese. Bake 15 minutes at 425° or until hot.
Mix cheese and Equal. Fold in Cool Whip. Mix graham cracker crumbs with water so they'll stick together and press into pie pan to form a crust. Mix milk and pudding by hand. Add pumpkin, Equal and spices. Spread pumpkin mixture in bottom of crust. Spread cheese mixture over that and chill.
Cream sugar and butter; add egg yolk and beat well. Gradually add remaining ingredients; mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheets; bake at 350° for 10 to 12 minutes. Yields about 8 dozen.
Mix eggs, mayonnaise, soup and cheese in a 13 x 9-inch pan. Mix in broccoli and chicken. Cover with buttered crumbs. Bake at 350° for about 1 1/2 hours or until chicken is done.
Cook broccoli; drain and place in shallow 2-quart casserole. Add tuna. Cover with mushroom soup. Sprinkle with cheese and bread crumbs mixed with melted butter. Bake at 350° for 20 minutes.
Stir together sugar, margarine, dates and coconut and cook over low heat until it boils. Boil for 6 minutes, stirring all the time. Remove from heat and add Rice Krispies and pecans. Roll in balls in the powdered sugar. Deeelicious!
Beat together butter and sugar until light and fluffy. Beat in egg, vanilla and peppermint extract, blending well.
Peel and devein shrimp. Saute onion and celery in margarine over medium heat until tender. Add cornstarch and mix thoroughly. Add shrimp and cook until pink. Add milk and cook until it thickens. Serve over steamed rice.
Combine ground meat, chopped onions and oil; cook until meat is brown. Combine all ingredients and simmer minimum of two hours until thickened, stirring often during cooking. Best the next day. Makes about 8 quarts. Freezes well.
Grease 9 x 13-inch pan. Combine all ingredients in pan. Bake 1 hour in 350° oven. Last 15 minutes, add crushed potato chips on top.
In 3-quart saucepan, mix first 4 ingredients; let stand 5 minutes to soften tapioca. Cook over medium heat, stirring constantly, until it thickens and begins to boil, about 5 minutes. Add wine and continue cooking 5 more minutes, stirring constantly. Spoon pudding into six 12 ounce wine glasses or dessert bowls. Cover and refrigerate until well chilled, about 2 hours.
Cut chicken in cubes. Brown in oil in large skillet. Remove chicken. Brown peppers and onion in same skillet with oil. Cook until tender. Add garlic, cumin, cinnamon, chili powder, bouillon, tomatoes and rice. Bring to boil, then boil for 5 minutes. Turn into 13 x 9-inch casserole dish. Top with chicken. Bake, covered, at 350° for 35 minutes. Uncover, spread salsa evenly over top. Sprinkle with cheese. Bake, uncovered, for 5 minutes. Serve with sour cream and black olives.
Melt cream cheese and milk in a small pan. Add Parmesan cheese and onion salt. Stir well until all is melted. Pour over vegetables, etc.
Blend until smooth. Cook, stirring constantly, until thick. Make "cheese" sandwich with whole grain bread. May add soy mayonnaise and sliced tomato.
Combine oats, flour, wheat flour, cereal, salt, baking powder and baking soda. In a separate bowl, combine egg, oil, molasses, buttermilk and pineapple. Pour into the dry mixture and blend until all particles are moistened. Stir in raisins or nuts. Fill greased muffin tins 2/3 full. Bake at 400° for 12 minutes.
Heat crock-pot and fill with peeled and cored apples. Add spices. Cook all day, stirring occasionally. Remove lid and allow to thicken. Remove from crock-pot and put in airtight jars or refrigerate.
Put Karo and sugar in a saucepan and bring to a boil. Add vanilla and peanut butter. After mixed, pour over corn flakes. Make small balls.
Melt candy and marshmallows in double boiler or microwave. Add condensed milk and pour in ice cream freezer. Add enough milk to fill freezer.
Melt all ingredients in a saucepan (except ice cream). Then beat in ice cream. Put 2 to 3 teaspoons of mixture in a cup of hot water. Add 1/2 or 1 jigger of rum.
Mix flour and sugar well. Add grated rind and juice of lemons. Beat eggs well. Add sugar and flour gradually, beating hard after each addition. Add butter and place in double boiler; cook until thick. When cool, spread between layers.
Steam or boil fresh broccoli. While broccoli is cooking, combine margarine, flour and salt. Mix well. Add milk gradually and then cheese. Stir until cheese melts and sauce thickens. Pour over drained broccoli.
Pour boiling water over oatmeal. Let stand 20 minutes. Mix sugars, lard and eggs. Sift flour, cinnamon, soda, salt into sugar mixture. Add oatmeal last. Bake 30 minutes at 350°. Grease and flour pan.
Cook and stir bacon and onion in 2-quart saucepan until bacon is crisp. Add enough water, if necessary, to reserved clam juice to measure 1 cup. Stir clams, liquid, potatoes and pepper into onion mixture. Heat to boiling. Reduce heat. Cover and boil until potatoes are tender, about 15 minutes. Stir in milk. Heat, stirring occasionally, just until hot. Do not boil.
Beat eggs, milk and seasoning together. Put bread, margarine, cheese and meat in 9 x 13-inch pan. Pour egg mixture over bread, etc.; refrigerate overnight. Bake at 350° until set.
Preheat oven to 350°. Mix all ingredients together. Make into small bite size balls. Bake at 350° for 20 minutes.
Fill a large basin with cold water. Drop in chitlens and soak for 30 minutes. Drain off water. With a sharp paring knife, pull off fat under running water and discard the fat from the chitlens. Rinse the meat again with cold running water and let soak for 1 hour, changing the water several times. Rinse the meat again under cold running water and place in a large Dutch oven or crockpot. (Chitlens should be thoroughly clean.) Cover with water; add onion, vinegar, hot pepper pod, salt and pepper. Bring to a boil and reduce heat. Cover and simmer 3 hours or until chitlens are fork-tender. Cut into small pieces. Makes 8 servings.
Cook macaroni; drain. Brown ground beef until cooked and crumbly. In large saucepan, melt butter and blend flour. Stir in undrained stewed tomatoes, tomato sauce, red wine, onion soup mix, oregano, salt and pepper. Cook and stir until thickened. Stir in beef and macaroni. Spoon into a large casserole dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese, top with pepper rings. Return to oven until cheese melts.
Mix all ingredients and pour into 9-inch pie pan. Bake at 350° for 45 minutes.
Save the water the chicken was boiled in to boil the vegetables. Place all of the ingredients (except corn starch and peas) in a saucepan. Bring to a boil. Mix corn starch in 1/2 cup cold water and add to pot as a thickener. Add small can of peas and salt and pepper to taste. Remove from heat and pour into 2 of the pie crusts. Top with 2 remaining crusts. Cut slits in top for steam to escape. Bake at 350° until tops are brown and filling is steaming hot. Place on cookie sheet to avoid excess spillage.
Fry and drain ground beef and onion. Add jar of sauce and water. Simmer for 10 minutes. Cook noodles according to package directions; drain. Add a little spaghetti sauce to noodles. Mix. Put half noodles in 9 x 12-inch pan. Put a layer of Mozzarella cheese over noodles. Put the remaining noodles over cheese. Top with remaining sauce. Bake at 350° for 30 minutes.
Preheat oven to 325°. Sprinkle pecans and chocolate over bottom of pie shell. In a bowl, mix syrup, sugar and eggs; stir in margarine. Pour over mixture in pie shell. Bake 1 hour or until filling is set. Cool on wire rack. May top with whipped cream.
Dissolve gelatin in cold water. Melt chocolate in hot water. Add gelatin to chocolate and cool. Beat egg yolks and add to chocolate. Beat egg whites. Add sugar to beaten egg whites; beat until stiff. Add vanilla. Fold the egg whites into gelatin mixture.
Grate cheese, then mix all ingredients together. Use hands to make into balls about the size of a dime. Bake at 350° until lightly browned. These can be made into balls, put on a cookie sheet and frozen. Then remove balls and put in bag to store in freezer until needed.
Chop dried beef up fine. Mix all other ingredients, except nuts. Mix well and roll in chopped nuts. Chill before serving.
Sprinkle steak with broiled steak seasoning and slice into thin strips. Saute with onion and margarine. Add other ingredients and the spices to taste. Lower heat and cover and simmer until done. Thicken with paste of flour and water. Serve over cooked noodles.
Heat oil. Add onion, garlic and curry powder. Cook 5 minutes, stir gently. Add chicken, brown and remove (keep warm). Add tomatoes to oil mixture, stirring constantly (3 minutes). Add hot water and salt; mix. Add chicken and simmer until tender (50 minutes). Remove chicken to serving platter. Blend evaporated milk into flour; stir constantly. Stir and cook until thickens. Serves 6.
Cream butter and sugar until smooth. Add eggs. Dissolve soda in buttermilk and add to creamed mixture. Place flour in large bowl. Add dates, orange slices and nuts. Stir to coat each piece. Add flour mixture and coconut to cream mixture. Put in a greased and floured tube pan and bake 2 1/2 to 3 hours at 250°.
Combine ingredients. Cook until thick. Remove from heat. Add 1 (3 ounce) box of raspberry Jell-O. Cool and fold in 6 sliced bananas and 1 cup nuts. Pour into 2 cooked pie shells or graham cracker crust. Chill well. Serve with Cool Whip.
Preheat electric frypan to 300°. Saute green onions, celery and green peppers in margarine. As vegetables begin to brown, add almonds, chestnuts and turkey. Blend well together. Add salt, pepper, flour, paprika, curry powder and sweet basil. Allow to brown lightly, stirring constantly. Add poultry broth, pimentos and pineapple. Mix well. Cover; open vent, bake at simmering point until hot and bubbly (about 20 minutes). Serve with rice or hot parsley biscuits. Makes 8 to 19 servings.
Separate onions into rings. Mix all ingredients except onion rings. Pour mixture over onion rings and refrigerate at least 3 to 4 hours. Make about 4 cups rings.
Melt oleo. Stir in brown sugar, white sugar and oatmeal. Mix. Press in 10 x 15-inch greased pan. Cook 5 to 8 minutes at 350° until bubbling. Cool. Melt chocolate chips and peanut butter. Spread on top. Cut before refrigerating.
Prepare the rice according to the instructions on Uncle Ben's rice box. Saute ground beef and chopped onion in a skillet. Drain and add the mushroom soup and sour cream. Salt to taste. Stir to mix and heat until bubbly. Serve over rice.
Boil macaroni until tender (do not drain), add all other ingredients and stir. Pour in 11 x 14 inch baking dish and top with remaining cheese. Bake at 375° - 400° until it bubbles all over. Do not over cook --will be dry. May need to add more water before baking. Should be soupy when put in oven. Serves about 10 -15.
Mix all ingredients together. Form into two loaves. Cook at 325° for 1 1/2 hours.
Melt 1 pint sugar in iron pan, slowly, to a light brown syrup. Meanwhile, cook other 2 pints sugar and milk over slow fire. Use heavy pan large enough for all the mixture. Pour melted sugar into boiling milk very slowly, stir constantly. Watch for curds. Continue stirring at slow boil to firm ball stage. Turn out fire and add soda, stir vigorously as it foams. Add butter, stirring as it melts. Set aside and let cool for 10 minutes. Add vanilla and beat until creamy. Add nuts and pour into pans.
*May substitute with strawberries, blackberries, peaches or any fresh fruit, such as banana and pears. Only limited by your imagination.
Cook carrots and celery in a mixture of half water and half vinegar until tender, but firm. Cool. Place all ingredients in a large bowl; toss thoroughly and let stand for 24 hours in the refrigerator.
Mix all ingredients together	and chill. Make early, preferably the night before you use it.
Put all ingredients into blender in order listed. Blend until thoroughly mixed. Pour into greased and floured glass pie plate. Bake at 350° for 45 minutes.
Spread rhubarb in a 13 x 9-inch pan. Sprinkle sugar and dry jello over the top of the rhubarb. Then add dry cake mix over jello mixture. Drizzle water and margarine over top of mixture. Bake at 350° for 1 hour.
Sear steaks in hot oil, both sides and place steaks on baking dish. Spread one teaspoon of chillies on each steak. Add sliced onions on top of chillies.	Place sliced Mozzarella cheese on top. Bake at 350° until cheese starts to brown.
Cook farfalie in boiling water until tender; drain. Toss with Parmesan cheese gently. Add Swiss, Cheddar and chopped olives; mix well. Spoon half of the farfalie mixture into a greased 3 quart baking dish. Top with half the white sauce. Repeat layers. Sprinkle with additional Parmesan. Bake in 350° oven about 30 minutes. Serve garnished with sliced stuffed olives.
Drain clams; save juice. Soften cheese at room temperature. Mix with mayonnaise and combine all remaining ingredients. Blend well. Gradually add 1/4 cup clam juice, if thinner dip is desired. Chill. Serve with chips. Makes 2 cups of dip.
Drain and rinse beans. Add celery and onion. Blend remaining ingredients, except bacon, in shaker/blender, etc. Pour dressing over beans. Crumble bacon on top. Chill overnight.
Mix all ingredients, except crackers, margarine and almonds. Top with crackers. Top the crackers with melted margarine and sliced almonds. Bake at 350° for 45 minutes.
Fry chicken pieces in olive oil, browning with salt, pepper and lots of Italian seasonings. Remove. Saute the mushrooms, onion, olives and parsley. Add the white wine. Turn heat down and cook until thickens slightly. Pour mixture over chicken and refrigerate overnight for chicken to absorb flavors. Cut top off and remove bread from loaf. Stuff with sauce on the bottom, then the chicken. Top with lid. Wrap with foil and bake in oven at 300° to 350° to heat about 1 hour.
Beat egg substitute at high speed of an electric mixer for 1 minute. Add 1/4 cup sugar; beat 1 minute. Add milk and next 3 ingredients; beat well. Add flour; beat until well blended. Pour half the mixture into each of 2 (6 ounce) custard cups or ramekins coated with cooking spray. Place custard cups in a 9-inch square baking pan. Add water to pan to a depth of 1-inch. Bake at 325° for 30 minutes or until set. Remove cups from water; set aside. Combine 1 tablespoon sugar and next 4 ingredients in a microwave-safe bowl; stir well. Add blueberries; stir well. Microwave at High 3 minutes or until thickened and bubbly, stirring after 1 1/2 minutes. Spoon half of the mixture over each pudding. Yield: 2 servings. Calories: 244. Fat: 2.4 grams.
Mix all ingredients, except butter. Pour into greased 9 x 13-inch baking dish. Melt butter and pour over all. Bake at 350° about 45 minutes.
Halve cucumbers lengthwise and slice. Bite size slice celery, bell peppers, tomatoes and onions. In very large bowl, mix vinegar and sugar. Add veggies; fill remainder of bowl with water. Mix very well. Refrigerate 4 hours and serve. Great for summertime get togethers.
Mix all but Cool Whip. Add Cool Whip. Put into browned, cool pie shells or cookie pie shells. Let set in refrigerator overnight or all day.
Mix first 7 ingredients well; add rhubarb. Top with sugar and cinnamon. Bake at 350° for 30 to 40 minutes.
Cook chicken; remove from bones. Mix with cream of chicken soup and 1 soup can of milk. Put in baking dish. Cook Stove Top stuffing mix as directed on package. Place on top of chicken mixture. Bake at 350° for 20 to 30 minutes.
Combine and heat in crock-pot until thick and hot (45 to 50 minutes).
Melt butter in cobbler pan, then pour in peaches. Mix sugar, flour, baking powder, nutmeg and milk together and pour over peaches. Bake in oven at 325° for 40 minutes or until brown.
Melt butter and sugar. Add next 3 ingredients. Melt chocolate morsels. Spread peanut butter mixture into a 9 x 13-inch pan. Pour melted chocolate on top. Spread across. Let stand until chocolate is hardened. Cut into squares.
Warm 1 cup chocolate milk; stir in coffee and almond extract. Blend well with remaining chocolate milk. In punch bowl place 1/2 gallon of vanilla ice cream. Pour milk over ice cream. Cover with scoops of remaining ice cream. Garnish with dollops of whipped topping and sprinkle with nutmeg. Yields 2 gallons.
Mix all ingredients except walnuts in Dutch oven. Heat to boiling, stirring frequently. Boil uncovered, stirring occasionally, until mixture thickens slightly (25 to 30 minutes). Stir in walnuts. Immediately pour mixture into hot jars, leaving 1/4-inch headspace. Wipe rim of jars. Seal and process in boiling water bath for 15 minutes. Makes 4 to 5 pints.
Brown onions, green pepper and ground beef in oil. Add all vegetables, steak sauce, a pinch of basil and dried mustard. Salt and pepper to taste. Cook 20 to 25 minutes.
Mix yeast and water; then add sugar and flour. Knead on floured surface and let raise in warm space for 30 minutes. Heat oven to 400°. Fill pot 1/2 full of water; add baking soda and bring to a boil. Roll dough to 1/2-inch thickness; cut and twist into pretzel shapes. Place on slotted spoon and lower into boiling water for 5 to 10 seconds. Place on greased cookie sheet. Brush with beaten egg and sprinkle with salt. Bake 12 to 15 minutes.
Sift flour and dry milk; cut in Crisco. Stir in water, one tablespoon at a time, until dough clings. Knead 18 to 20 strokes; roll out and cut in 2-inch squares. Drop in boiling chicken broth. Lower heat and cover. Cook about 10 minutes.
Mix spaghetti sauce and zucchini. Spread 1 cup mixture in baking dish. Top with 3 uncooked noodles.
Mix first six ingredients together and form a ball. Dice beef and roll ball in beef. Chill. Serve with crackers.
Peel potatoes; cut into 1/2-inch cubes (makes about 5 cups). Place in a small bowl with green beans. Combine yogurt, salt, curry powder, garlic powder, white pepper and turmeric. Pour over potatoes; toss to coat. Refrigerate until ready to serve, at least 30 minutes. Yield: 7 cups.
Melt margarine and marshmallows. Add Cocoa Krispies. Quickly stir and put in greased 9 x 13-inch pan.
Cook squash with onion until tender. Drain. Add cream of celery soup, cheese and eggs. Pour into casserole dish. Melt margarine and crumble crackers in it. Spread on top of casserole. Cook in oven at 325° for 30 minutes.
Combine all ingredients. Add milk to make mixture thin enough to spoon into muffins or pour into pan. Cook until lightly brown on top at 450°.
In a Bundt pan, put a layer of nuts. Cut biscuits into 6 pieces and roll into mixture of sugar and cinnamon, then put one can of biscuits onto nuts. Put another layer of nuts and then another layer of biscuits. Top with nuts. In saucepan put brown sugar, water and oleo. Bring to a boil. Boil 1 minute and pour over biscuits. Bake at 350° for 35 minutes. Put out on plate to cool.
Instead of the water called for in the recipe on the cake mix box, use the can of mandarin oranges including the liquid and oranges. Just dump them into the mix and blend and cook as directed.
Stem grapes. Put grapes and sugar in hot quart canning jars. Fill with boiling water and seal. Invert jars a few hours. Ready to use in 6 weeks.
Blend together the 3 tablespoons Crisco, 1/3 cup sugar, egg and 1 teaspoon salt. Sift 1 1/2 cups flour with the baking powder. Add milk and mix. Spread in greased 9-inch square cake pan.
Bring water, spices and sugar to a boil. Add juices and cider. Simmer for at least half hour. Serve warm.
Cream butter. Add sugar, beating until smooth. Add eggs and mix thoroughly. Add bananas and mix well. Sift in dry ingredients. Mix well. Stir in nuts. Bake in two greased loaf pans. Bake at 350° for about 3/4 of an hour.
Tear up bread and put into greased 9 x 13-inch pan. Brown and drain sausage; spread over bread crumbs. Spread one cup cheese over sausage. Beat eggs and milk together. Add salt and pepper and pour this mixture over cheese. Bake at 350° for 35 minutes.
Spread one tube crescent rolls in greased 9 x 13-inch pan. Beat egg yolk, sugar, vanilla and cream cheese. Spread over rolls. Take second tube of crescent rolls and lay on top of cheese mixture. Beat egg white with a fork and spread on top. Mix 1/2 cup sugar and 1/2 cup nuts and sprinkle over top of egg white. Bake at 350° for 30 to 35 minutes. Cool before cutting into bars.
Cream together the sugar and butter. Sift together several times the flour, salt, baking powder and 1 1/2 tablespoons of cocoa. Add to creamed sugar and butter mixture alternately with the milk. Pour into a greased cake pan. Sprinkle with nuts. Mix together brown sugar, white sugar and 4 tablespoons of cocoa. Spread over top of cake mixture. Pour the 1 1/2 cups boiling water over all. Bake at 375° for about 30 minutes. Cool slightly. Turn upside down. Serves 9.
Cream together sugar and oil. Add eggs beating well. Add vinegar and food coloring to sugar mixture. Set aside. Sift together all dry ingredients in a separate bowl. Add dry ingredients and buttermilk alternately to sugar mixture, mixing well after each. Add vanilla. Place in 3 (9-inch) cake pans that have been greased and floured. Bake 30 to 35 minutes at 350°.
Mix soup, cheese and milk. Pour 1/2 of the mixture in 9 x 12-inch dish. Separate rolls and place chicken on each roll. Roll up. Tuck in edges. Put rolled up chicken on top of mixture. Pour remaining 1/2 mixture over rolls. Sprinkle extra cheese on top. Bake at 350° for 25 to 30 minutes.
Grease pizzelle iron. Heat pizzelle iron according to manufacturer's directions. (You can also use a krumkake iron instead of pizzelle iron.) Mix all ingredients. Drop 1 tablespoon batter onto heated pizzelle iron and close iron. Bake about 30 seconds or until golden brown. Carefully remove pizzelle from iron; cool. Repeat with remaining batter. Makes about 3 1/2 dozen, 75 calories per cookie.