HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and celery and add to hamburger mixture. Cook noodles in salted water until done; drain and add to meat mixture. Put in casserole and bake 1 hour at 350°. Can be eaten before baking. This dish freezes very well. One small green pepper can be added with the onion and celery. Serves 8 to 10 normal appetites.
Mix first 4 ingredients together. Freeze concentrate, then add ginger ale when you serve.
For sauce: Combine all ingredients	(except meat). Simmer on top of stove and mix well. Pour over meat and let stand in refrigerator 7 to 8 hours or overnight. Ribs can be cooked in oven or on	barbecue grill until tender. If cooking in oven, cover with foil and cook 1 1/2 to 2 hours at 300° or until tender.
Mix together in large bowl. Place on cookie sheet with sides. Bake at 275° for 45 minutes. Stir every 15 minutes. Allow to cool and store in airtight container.
Bring milk and sugar to a rolling boil. Let it boil for 1 minute, stirring now and then. Take off stove and beat in peanut butter, vanilla and crackers. Spread into a buttered 13 x 18-inch pan. When it sets a little, cut into desired squares.
Melt butter. Blend in flour, salt, pepper and bouillon cube. Stir in water and milk. Heat on Medium 6 minutes uncovered or until thick. Stir occasionally. Stir in spaghetti, turkey and mushrooms. Pour into 2-quart casserole. Sprinkle with grated cheese and heat on Medium for 6 minutes uncovered.
Sift together the flour and sugar in a mixing bowl. In a saucepan, put the oleo or Crisco, cocoa and water. Bring to a boil. Pour over flour and sugar. Add the baking soda and vanilla. Mix and pour into greased 16 x 11-inch pan. Bake at 325°.
Do not pare cucumbers; slice thin. Add onions, pepper and whole garlic cloves. Add salt, cover with cracked ice, mix thorougly. Let stand 3 hours; drain well. Combine remaining ingredients; pour over cucumber mixture. Heat just to a boil. Seal in hot sterilized jars. Makes 8 pints.
Preheat oven to 350°. Line a 10 x 15-inch jelly roll pan with foil and grease well. Cut cookie dough into 4 lengthwise pieces and place on foil-lined pan. Press with heel of hand to evenly spread over bottom of pan to make a crust. Smooth with a table knife. Bake 8 minutes.
Make brown roux and add 4 cups water. Heat until it comes to a simmer, then add vegetables, except okra and simmer. Add tomatoes, Worcestershire sauce, chicken and seafood seasoning. Simmer 10 minutes. Add okra and cook on low heat until okra is tender. Add file, salt and pepper. Serve on rice.
Thaw potatoes, melt 1/4 cup margarine, add salt, pepper, onion, chicken soup, sour cream and cheese to butter. Stir; fold in potatoes, spread mixture in greased 2-quart casserole. Mix corn flakes in 1/4 cup melted butter. Pour over top of mixture. Bake, uncovered, at 350° for 1 hour and 15 minutes.
Combine all ingredients except Marshmallow Creme and cook until mixture forms a soft ball in cold water. Remove from heat, add Marshmallow Creme and blend.
Beat egg yolks slightly. Add 3/4 cup sugar, cornstarch, butter, lemon juice and lemon rind; mix well. Blend in milk, cook, stirring constantly, until mixture thickens; cool. Fold in sour cream, pour into pie shell. Heat oven to 375°. Beat egg whites until soft peaks form. Gradually add the 6 tablespoons of sugar, beating until meringue is stiff and glossy and all sugar is dissolved. Spread over filling. Bake for 10 minutes or until meringue is lightly browned. Yields 8 servings.
Combine and simmer ingredients for 2 1/2 hours. Makes 6 to 8 servings.
Line pan (approximately 9 x 12-inch) with dried beef. Season chicken breasts with salt and pepper. Wrap with 2 strips bacon and place on dried beef. Mix sour cream and soup together and pour over chicken. Keep in refrigerator overnight. Bake 3 hours at 350°.
Mix all ingredients together. Cover and let stand in refrigerator for 4 to 12 hours. Spray cookie sheet with Pam. Drop mixture by serving spoon on cookie sheet. Cover with Saran Wrap and roll into thin patties. Peel off Saran Wrap. Dry in 150° oven for 4 to 6 hours. Let door open.
Poke the eggplant all over with fork. Bake 30 to 40 minutes. Cool and peel. In a blender, blend the garlic, tahini and lemon peel. Add eggplant. Put in dish with the olive oil and cayenne pepper on top.
Mix all together in a 1 gallon jar. Finish filling to the top with water.
Soak beans in cold water overnight. Drain and put in bean pot. Pour boiling water over salt pork. Scrape the rind until white, score in 1/2-inch strips and bury in beans. Leave only rind showing. Mix salt, mustard and molasses in a cup filled with hot water and mix well. Pour over the beans. Add water to cover. Bake at 250° to 350° for 6 to 8 hours. Add more water to cover until the last hour. Remove cover and raise pork to top to get crisp.
Mix well, cut out. Spread melted margarine on top before baking. Bake at 425° to 450° for 12 minutes.
Saute shrimp or sausage and green onions in oil in large heavy pot until shrimp turn pink or sausage is warmed through. Remove shrimp or sausage and set aside. Add garlic, rice and parsley and mix well with remaining oil in pot. Add bay leaves, thyme, crushed peppers and stock or water. Simmer until rice is tender (20 to 25 minutes). Add shrimp or sausage and salt. Serve in soup plates with paprika and fresh parsley and lemon wedge garnish. Serves 6.
Wash vegetables. Separate leaves from stems. Slice radishes, onion and mushrooms. Toss vegetables together. Make tiny balls of cream cheese. Add balls of cream cheese to vegetables. (Not all of the cream cheese may be used.) Add Italian dressing to taste. Toss salad. Chill for an hour or serve immediately.
Microwave chips, peanut butter and margarine together. Stir in vanilla; mix well. Pour over cereal; mix together and pour into large plastic zip bag with confectioners sugar. Shake well to coat cereal.
Arrange chicken pieces in a 12 x 8-inch baking dish. Top with mushroom soup mixture, then arrange shrimp on top, then mushrooms, green pepper, pimiento and cheese. Cover with wax paper. Microwave on Medium-high 9 to 10 minutes, rotating 1/2 turn after 5 minutes. Let stand, covered, 2 to 3 minutes before serving.
Mix yeast, milk, sugar and flour. Let stand for 1/2 hour. Add eggs (beaten well), margarine, salt and flour. Mix well. Cover with damp cloth. Do not refrigerate. Let set overnight. Knead dough. Divide into 3 parts. Roll out each part as for a pie. Cut 8 wedges with a pizza cutter. Roll into crescents. Grease cookie sheet. Bake at 375° for 8 to 10 minutes. Makes 24 rolls.
Combine dry ingredients; mix well. Add orange juice, applesauce, Egg Beaters, pineapple and cranberries. Mix until moistened. Spray muffin pans with pam. Fill 3/4 full. Bake at 400° for 20 minutes. Refrigerate after cooling. Freezes well. Serves 24 large muffins.
Mix flour and sugar; set aside. Heat margarine, cocoa and Coca-Cola to a boil. Pour over flour mixture and mix well. Add buttermilk, beaten eggs, marshmallows, soda and vanilla (batter will be thin). Bake in 2 greased and floured 8-inch square pans at 350° for 30 minutes. Ice.
Take 4 buckets of black dirt. Add 3 quarts of well water. Stir well with both hands. Apply liberally to front of clothes, feet, face and kitchen floor. Guaranteed to stick to the ribs and drive your mother up the wall.
Cut broccoli in small pieces. Break bacon into small pieces. Add cheese and onion. Just before serving, mix mayonnaise, sugar and vinegar. Add to salad and let stand for a while until the sugar dissolves.
Bring margarine to room temperature. Grate cheese and mix with margarine. Add the remaining ingredients and use hand to make dough. Make small balls and flatten with thumb on cookie sheet. Bake at 400° for about 10 minutes.
Crush tomatoes in saucepan and set aside. Chop zucchini, onion and garlic in small pieces. Saute in a Teflon frying pan with the oil, parsley and basil for about 10 minutes. Add to the tomatoes and heat to boiling. Add the salt, pepper, lemon pepper, wine and cheese. Simmer, uncovered, for approximately 15 to 20 minutes. Serve over spaghetti.
Cook hamburger with onions and green pepper; drain. Mix with rice and add remaining ingredients. Cook together until thick.
Preheat oven to 325°. Grease and flour 10-inch tube pan or 12-inch Bundt pan. In large mixer bowl, cream butter; gradually add sugar and beat until light and fluffy. Add eggs 1 at a time and flavoring. Sift together flour, salt and soda; add to creamed mixture alternately with sour cream. Pour batter into prepared pans and bake 1 hour and 15 minutes or until toothpick inserted in cake comes out clean. Cool in pan about 15 minutes.
You need 2 tins of 12 each small muffin cups about the size of English walnuts. Preheat oven to 350°. Put cream cheese, flour and butter into bowl and blend as for pie crust. Then onto creamy and smooth. Divide into 24 even sized balls. Press carefully into bottoms and up sides of the little muffin cups. Next mix all remaining ingredients. Then spoon equal amount of filling into each cup. Bake at 350° for 17 minutes. Then reduce heat to 250° and bake 10 to 15 minutes more until golden.
Combine all ingredients except chicken; pour marinade over chicken and marinate overnight. Arrange chicken on rack in foil-lined shallow baking dish. Bake in preheated 325° oven for 40 to 45 minutes, basting occasionally with marinade.
Cut sausage into chunks. Combine with rice, soup, water and margarine in large skillet on medium heat. Cover and bring to a boil. Reduce heat and simmer 5 minutes. Stir in peas and mushrooms. Sprinkle with cheese. Simmer, covered, for 20 minutes or until rice is cooked.
Mix all ingredients. Refrigerate until ready to serve or up to 2 days. Serves 3 1/2 cups.
Combine all but nuts and cherries to smooth batter. Fold in nuts and cherries. Bake in a Bundt pan at 350° for 45 to 55 minutes. Cool in pan 15 minutes. Turn onto cake plate. Glaze or sprinkle with powdered sugar.
Blend olive oil with the anchovy fillets, mashing with a fork until they are well mixed with the oil. Add lemon juice and garlic; mix thoroughly. Season to taste with salt and pepper.
Melt margarine and mix in with brown sugar. Add eggs. Stir in self-rising flour. Add flaked coconut, chopped nuts and vanilla flavoring. Mix all ingredients together well and pour into 13 x 9 cake pan. Cook on 350° for 30 to 45 minutes or until done, when toothpick in center comes out clean. When cool, cut in squares.
Combine the first 5 ingredients in a large bowl. Pour the boiling water over mixture and stir. Let cool to lukewarm temperature. Dissolve the yeast in the warm water. Add to lukewarm batter. Stir in the flour. If dough is too sticky, add a little more flour. Let rise. Punch down and let rise again. Place dough into two loaf pans. Let rise again. Bake at 350° for 30 to 40 minutes.
Pour in unbaked pie shell. Bake 1 hour at 350°. Place in an iron skillet or griddle. It will brown bottom of the pie.
Melt margarine in heavy boiler. Mix flour and milk with well beaten egg. Stir into margarine; cook slowly until thickens. Brown on side.
Pour boiling water over shortening. Add sugar and salt; cool. Add eggs. Soak yeast in cold water 5 minutes and add to mixture. Add flour and blend well. Set in refrigerator. Make into rolls by pinching small bits of dough and rolling into a ball, 3 to each muffin tin for cloverleaf. Let raise 1 to 2 hours before baking. Bake at 350° for 20 minutes.
Combine roast, onions, salt and water. Cover and bake at 325° for 2 hours or until barely tender. Remove roast to cool. Slice thin. To liquid in roaster, add the rest of seasonings, bring to a boil and add peppers. Add sliced meat to liquid. Cover and refrigerate for 24 hours. Serve warm on hard rolls; cut and place liquid from meat on each piece of roll and then top with meat. The more you heat it, the better it gets. Our family gets together often and this recipe is great for crowds. It's virtually work free when planned ahead of time. A nice salad makes the meal complete. Nice, too, for the main dish for a "pot luck".
Mix together and shape it as a loaf of bread (oval). Add a pinch of garlic powder, oregano and parsley flakes to the top of loaf. Bake in oven at 425° for 45 minutes or until cooked.
Use bananas that are not too ripe. Mash like potatoes but not in blender. Pour lemon juice over the bananas. Dilute orange juice with the 3 cans of water. Add pineapple juice. In a saucepan, heat sugar and 12 cups water until dissolved. Mix all these ingredients together at this point. Refrigerate or freeze.
Combine crumbs, eggs and milk. Stir in sugar, lemon juice and seasonings. Add ground meat. Make a loaf and bake at 350° for one hour.
Combine pineapple juice, sherbet, rum and Triple Sec in blender. Add ice; blend until slushy. Garnish with lime slices, if desired. Makes 2 servings.
Combine all barbecue sauce ingredients in a 10-inch skillet. Bring to boil; reduce heat to simmer. Add pork slices and stir to coat. Cover and heat 5 minutes or until heated thoroughly. Serve on buns for sandwiches or as an entree. Yield: 4 servings. Serving size: 4 ounces pork plus sauce without bun. Exchange: 4 meat, 1 veg and 1 fat.
Melt butter over low heat in skillet; add soups and mushrooms, sour cream and turkey. Cook noodles, drain and add to mixture. Pour all into a greased 9 x 13-inch pan or casserole dish. Top with 1/2 cup Parmesan cheese and cracker crumb mixture. Bake at 350° for 45 minutes.
Unroll crescent rolls and place in bottom of an ungreased sheet (15 x 10 x 1-inch) or jelly roll pan, pinching the edges of rolls together to seal. Brush dough with beaten egg. Bake at 375° for 11 to 13 minutes. Cool.
Combine all ingredients in a big bowl and mix well. Mixing is a little difficult at first. Pour batter into greased 9 x 13-inch pan. Bake at 350° for 1 hour; cool.
Brown ground beef with onion and butter. Add beans and stir several minutes. Pour in tomatoes, salt, flour and chili powder. Cook for 45 minutes on low heat. Serve hot and with grated cheese on the top of the bowl.
Mix cake mix, margarine and 1 egg with fork and pat into greased and floured 9 x 13-inch pan. Mix cream cheese, powdered sugar and 2 eggs. Pour over cake mixture and bake at 350° for 25 or 30 minutes. When done, sprinkle with powdered sugar and chopped nuts, if desired.
Mix together all ingredients (except grated cheese). Spread into oblong baking pan like lasagna pan. Grate cheese on top. Bake at 325° for 1 hour, uncovered. Let sit; serve with crackers or little pieces of bread. Great for taking to a party.
Mix soup, milk, onion, pepper and dry mustard. Fold in frozen hash browns. Spread into greased 9 x 9-inch pan. Sprinkle with paprika. Bake at 350° for 45 to 55 minutes. Let rest 5 minutes before serving. Serves 4 to 6.
Heat oil, brown meat. Add garlic and onions, saute well, turning often. Stir in tomatoes, paste, flour, salt, chili powder, oregano and parsley. Add 2 c. water and simmer covered 1 hour and 15 minutes. Skim off fat. Add carrots and simmer until they are tender; cook ziti, add to stew and serve with cheese on top.
Take package of flour tortillas and cut in eighths. Put on cookie sheets in batches. Spray oil on chips and bake with oven at 350° until light brown, about 10 minutes. Let cool and enjoy!
Dip meat in egg, then in flour and salt and deep fry in fat at 360° for 6 to 8 minutes. Drain and set aside. Combine next 6 ingredients and bring to boil. Mix cornstarch and water and add to mixture to thicken. Add pineapple, green peppers, onions and pork. Cook until hot, about 4 minutes. Serves 2 or 3.
Place beans in a very large heavy kettle. Add water; cover and soak overnight. Next day, add onion, green pepper, celery, ham, salt, cayenne and black pepper to the beans in their soaking water. Bring to a boil over high heat. Lower heat so that liquid ripples gently. Cover; simmer for 2 1/2 hours. Stir in onion tops and parsley. Turn heat to lowest point and cook, uncovered, for about 30 minutes. Serve over beds of hot, fluffy rice. Makes 8 servings.
Combine flour, salt and pepper in a bowl. Coat chicken cutlets with flour mixture. Melt the butter in a frying pan and brown chicken on both sides. Stir the brown bits that form in pan and cook 1 minute. Remove chicken from the pan and place on platter. Add lemon juice, water and parsley to the pan and cook until thickened. Pour sauce over chicken and garnish with lemon slices. Serves 4 to 6.
Combine first 7 ingredients. Add water and let come to a boil before putting on meat. This is especially good with steak.
Put in tight container so you can invert and turn it for 3 days before using. Stores for 3 months in refrigerator.
Boil first 3 ingredients 3 to 5 minutes. Add rest of ingredients. Stir and drop on waxed paper while hot. Cool.
Cream sugar and butter. Add eggs, 1 at a time. Beat flour and milk alternately. Add remaining ingredients. Bake in tube pan 3 1/2 hours at 250°. Remove from oven. Cool slightly and pour mixture of 1 can orange juice and 2 cups powdered sugar over cake while still in pan. Let stand overnight before removing from pan.
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each one. Blend in vanilla and chocolate. Sift flour with soda and salt. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour	into four (9-inch) layer pans. Grease and flour	pans very well. Bake at 350° for about 30 minutes. Cool and frost with Coconut-Pecan Frosting mix. Frost between layers and sides also.
Put oil in a 9-inch square pan and slosh around until sides and bottom are coated. Add water, egg, sugar, flour, soda, salt, melted chocolate and vanilla. Mix 2 minutes or until smooth with fork and spatula (all in the baking dish). Sprinkle chocolate bits and nuts over top. Bake 1/2 hour at 350°. No frosting is necessary. Cake will be moist and yummy.
Thaw spinach and drain well. In ungreased 1-quart casserole, mix spinach and remaining ingredients. Cover and bake 1 hour.
Mix together sugar, margarine, milk and cocoa. Bring to a full rolling boil and boil for 1 minute. Remove from heat and add rest of ingredients. Mix together and drop by teaspoons onto waxed paper and cool.
Preheat oven to 350°. Brown ground beef and onion. Add celery and soups. Place in 2-quart buttered casserole and cover with as many Tater Tots as you can get on. This is quick, easy and kids love it. Bake for 30 minutes.
Mix first 4 ingredients thoroughly until fluffy. Add remaining ingredients, mixing well. Form into small balls. Place 2-inches apart on greased cookie sheet. Bake 10 to 12 minutes in 350° oven. Roll in confectioners sugar while still warm. Yields 4 to 5 (2-inch) cookies.
Slice tomatoes in desired thickness, set aside. Mix eggs in a small dish. Mix dry ingredients in another dish. Salt and pepper tomatoes to taste according to your liking. Dip tomato slices into egg mixture then into dry mixture. Fry in a skillet of hot bacon drippings until golden brown. Serve hot and enjoy.
Cook potatoes, celery and onions in water and bouillon cubes until done. Add remaining ingredients; heat until hot and serve.
Chop cabbage fine. Chop pepper, onion and cucumber together. Add to cabbage. Add rest of ingredients to slaw. Stir together until mixed well. Put in covered bowl and let set overnight before using.
Heat potatoes in pan. Drain off the juice. Combine all ingredients and mix with a mixer. Pour into a buttered dish.
Cook noodles. Mix together (in saucepan) soup, tuna, milk, mayonnaise and cheese until cheese is melted. Combine noodles and sauce in a casserole dish. Bake for 20 minutes at 350°.
In large skillet, melt Promise; saute onion, celery and garlic 3 minutes. Stir in tomatoes, bay leaf, Worcestershire sauce, salt and hot pepper sauce. Simmer 15 minutes or until thickened. Add mushrooms. Roll fillets. Arrange in sauce. Cover. Cook 10 minutes longer or until fish is done. Remove fish to serving platter. Remove bay leaf from sauce; discard. Spoon sauce around fish; sprinkle with parsley if desired. Makes 4 servings.
In a large mixing bowl, pour the 3 soups and rice and mix together. Put these into a greased casserole pan with cover. Bake with cover on for 1 1/2 hours at 350°, then take cover off and bake for 1 more hour. The paprika is just a coloring. You just sprinkle over entire dish.
Boil chicken. Cool and debone. Cut chicken into small chunks. Melt butter. Drain mushrooms. Add to butter. Saute for 10 minutes. Add soup. Pour sour cream and cream cheese over chicken. Mix together. Break spaghetti in small pieces. Cook and drain. Add to chicken. Put into buttered casserole dish. Sprinkle with cheese. Bake uncovered dish at 300° for 30 minutes.
Cream together the shortening, sugars, egg and vanilla until light and fluffy. Sift together the dry ingredients; stir into creamed mixture. Blend well. Add chocolate pieces. Drop from teaspoon on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Place chicken on buttered baking dish. Cover with mixture of onion soup mix, orange marmalade and French dressing. Cover with foil that has been punctured. Bake for 1 hour. Uncover and bake 15 minutes longer. Serve with rice, noodles or baked potatoes. Serves 4 to 8.
Scald the milk in double boiler for 15 minutes. Beat egg yolks. Add the sugar, milk and flavoring. Pour into 1-quart mold. Place this in a large pan half-filled with water. Steam or bake for about 1 hour or until mixture becomes firm. Cool before removing from mold. (If desired, line mold with the caramel syrup before pouring in mixture for steaming or baking.) Chill for several hours before serving.
Dissolve salt in 2 qts. cold water. Pour over chopped vegetables and let stand for 1 hour. Drain. Comnbine sugar, vinegar and spices. Add vegetables and simmer about 20 minutes. Bring to a boil. Pack boiling hot into jars leaving 1/2 inch head space. Adjust lids. Process 15 minutes in a boiling water bath. Makes 5-6 pints.
Heat oil in Dutch oven. Add beef and cook over medium heat about 20 minutes, turning often to brown evenly. Stir in next 13 ingredients. Cover and simmer 1 1/2 hours, stirring occasionally. Remove bay leaf and garlic. Add carrots, whole onions and potatoes; cover and simmer 30 minutes longer or until vegetables are done. Gradually add 1/4 cup cold water to flour in a little mixing bowl, mixing well. Pour into stew, stirring constantly until gravy thickens. Simmer 5 minutes. Yield: 6 to 8 servings.
Preheat oven to 250°. In a large, shallow roasting pan, combine almonds, cereal and goldfish crackers. Melt margarine and stir in seasonings. Pour over almond mixture and toss to coat. Bake for 1 hour, stirring every 20 minutes. When cool, store in airtight container. Yields 9 cups.
Beat egg and add to bowl containing the condensed milk. Add lemon peel and juice and stir until thickened. Pour into graham cracker crust and chill several hours before serving.
Simmer the dried mushrooms in 3 cups of water for 1 hour. Strain them through a cheese cloth, but save the stock. Wash mushrooms thoroughly and save.
Put stick of butter in a pan and melt. Add sugar, milk, vanilla, salt and cocoa. Bring to a boil, then add oatmeal and peanut butter; stir with a spoon 1 minute. Remove pan from heat and drop by spoonful onto cookie sheet. Wait until hardened and cooled.
Add all ingredients to potatoes. Refrigerate. Before serving, add 3 or 4 hard-boiled eggs and 1 cup mayonnaise.
Coat a 9 x 9-inch baking pan with spray. Line bottom of pan with wax paper. Coat with spray and set aside. Beat eggs at high speed of electric mixer 2 minutes.
Saute onion in oil. Add soup, tomatoes and chicken broth. Simmer 5 minutes. In casserole, layer 1/2 chicken, 1/2 chips, 1/2 sauce and 1/2 cheese. Repeat. Bake at 350° for 45 minutes.
Mix sugars, Crisco, vanilla and eggs. Sift flour, salt, cinnamon and soda; add to sugar mixture. Beat thoroughly. Fold in oatmeal and then nuts or raisins. Bake at 350° for about 12 to 15 minutes.
Cook broccoli; chop coarsely. Chop onion finely. Mix broccoli, cheese, soup and onion together. Pour mixture in baking dish. Crush Ritz crackers and spread on top of mixture. Dot with margarine. Bake for 25 to 30 minutes in a 350° oven.