HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broken noodles in boiling salt water. Melt butter in top of double boiler. Mix in flour and mustard. Add salt and pepper. Blend well; add milk and stir until thickened. Place noodles in greased casserole. Cover top with tuna, then with white sauce mixture. Spread top with broken potato chips. Bake at 350° for 35 minutes.
Fry bacon; remove from pan. Fry potatoes and onion in bacon fat. When potatoes and onion are done, add eggs. Stir until eggs are cooked. When served, add bacon on top.
You will need an 11 x 7 1/2 x 1 3/4-inch Pyrex dish.
Mix the first 3 ingredients together. Blend with an electric beater. Add the pineapple and bread. Toss. Pour into greased 9-inch square casserole. Bake uncovered 1 hour at 350°.
Mix all above ingredients together and put in a casserole dish. Bake at 350° for 25 minutes or until brown. Take out and top with Cheddar cheese. Ready to serve.
Beat eggs slightly. Add sour cream and margarine. Mix corn and Jiffy mix. Pour into greased baking dish and bake at 350° for 30 to 35 minutes.
Combine first 8 ingredients together and stir for 2 minutes. Add remaining ingredients and beat 1 minute. Pour in two 8 or 9-inch cake pans and bake for 30 minutes at 350°.
Beat eggs until foamy. Add oil, sugar, vanilla and zucchini. Stir dry ingredients and add to first mixture, then add nuts and other ingredients. Bake at 325° for 1 hour. Leave in pans 10 minutes. Makes 2 loaves.
Fry chicken with mushrooms, celery and garlic for 3 minutes in oil. Add water chestnuts and onions. Fry 3 minutes. Mix cornstarch, water, soy sauce, salt and pepper. Pour into pan. Stir and cook 2 minutes. Add tomatoes and cashews and cook 2 minutes. Serve over rice. Makes about 4 servings.
Cook peas and macaroni according to package directions and drain. Combine soup, mayonnaise, milk and cheese. Mix. Drain and flake salmon. Add salmon and soup mixture with macaroni and peas. Mix. Pour into casserole. Cover and cook at 350° for 45 minutes.
Stir beaten egg into fruit cocktail. Mix together flour, sugar, soda, salt and walnuts.
In large Dutch oven or skillet, saute onions in olive oil until clear. Add garlic, tomato paste, water, wine and remaining spices. Stir and bring to a simmer. Simmer for 45 minutes.
Dissolve Jell-O in 1 cup boiling water. Add cranberry, pineapple and nuts. Take half of mixture and let jell until firm. Cream together the cream cheese, mayonnaise and enough pineapple juice to spread easily. Spread on top of Jell-O that is congealed. Pour remaining Jell-O on top and let congeal until firm. Very pretty and good for the holidays.
Add water to juice to make 2 cups. Bring to boil. Pour over Jell-O and dissolve. Cool at room temperature. Add pineapple to watermelon and mix well (don't drain this mixture). Pour cooled Jell-O over fruit and stir gently. Pour into lightly greased 9 x 12-inch pan. Refrigerate until set. Slice into squares. Drizzle with cream cheese, powdered sugar and whipped cream which has been beaten together until smooth.
Mix well and drop by spoonful into hot fat about 1/4 inch deep in frying pan. If you like your cornbread to be fried lacy, add more water to make a thinner batter and have the pan hot. Fry, turning to allow both sides to brown.
Place chicken in crock-pot. Season with salt and pepper. Mix wine and soup. Pour over chicken. Add mushrooms. Cover and cook 7 to 9 hours on low. Remove chicken to a warm serving platter; stir in sour cream mixture and allow to heat for about 30 minutes. Serve sauce over chicken with rice or noodles. Serves 6.
Wash eggplant and slice 3/4-inch thick. Dip in flour, then egg, then bread crumbs. Saute in olive oil, a few at a time, until nicely browned on both sides. Add oil as needed.
Cream butter and margarine. Add powdered sugar and cream it for about two minutes. Add eggs one at a time beating well after each egg. Add vanilla and lemon extract. Sift flour. Add salt to flour. Fold in the flour to the creamed mixture. Stir just enough to blend in the flour well. Bake in a 10-inch tube pan at 325° one hour and 5 minutes. Test to see if cake is done by inserting a toothpick in the center. If it comes out clean, the cake is done.
For dressing, in a screw top jar combine orange peel, orange juice, salad oil and poppy seed. Cover and shake well. Chill for at least 1 hour.
Mix pretzels, butter and sugar. Press in a 9 x 13-inch pan. Bake at 400° for 7 minutes. Cool.
Preheat oven to 300°. Combine margarine (butter), crumbs and sugar to make crust. Pat in greased plate. In bowl, beat cheese until fluffy. Beat in Eagle Brand milk, eggs and salt until smooth. Stir in lemon juice. Pour into pie shell. Bake 50 to 55 minutes or until cake springs back. Cool at room temperature. Spread sour cream over cake. Garnish as desired.
Dissolve yeast in warm water until it bubbles. Add milk and remaining ingredients. Add more flour if needed to make a stiff dough. Knead well and let rise until double in size. Make into two loaves of bread or rolls. Bake at 375° for 45 minutes or until golden brown. Brush with oleo after taking from oven.
Cream together shortening, brown sugar, eggs and vanilla. Add flour, oatmeal, salt and soda. Melt together chocolate chips, condensed milk and butter or margarine. Press 2/3 of dough into greased jellyroll pan. Spread chocolate mixture on top. Add nuts to remaining dough if desired. Sprinkle over chocolate mixture. Bake at 350° for 20 to 25 minutes.
Mix all ingredients together; let set while browning venison in 1/4 cup oil. Drain; put venison in 9 x 13-inch pan. Cover with sauce. Bake 1 1/2 hours at 325°.
Mix all ingredients together and pour over spareribs. Bake about 1 1/2 to 2 hours at 350°.
Melt butter and chocolate in a large saucepan. Remove from heat and add sugar; mix well. Add eggs, 1 at a time, beating vigorously. Add flour, salt, vanilla and nuts. Pour into greased cake pan. Bake at 350° for 30 minutes or until tested done. Makes 16 brownies.
Mix all ingredients, except marshmallows, and pour into buttered casserole dish. Bake 40 to 50 minutes at 350°. Cover top with marshmallows for last few minutes of baking until set and brown.
Mix sugar and oil. Add eggs and beat well. Add vanilla. Sift flour, baking powder and salt together; add to first mixture. Add nuts. Spread thinly over large shallow greased and floured pan. Bake at 350° for 25 to 30 minutes. Cool and cut into squares. Yield: 32 brownies.
In a blender or food processor, place half of the cut up grapefruit. Cover and process until nearly smooth; strain into a large bowl. Repeat with remaining grapefruit. Add half of the carbonated beverage (about 4 cups) to the grapefruit juice. Stir in the sugar until dissolved. Pour into a 9 x 9 x 2-inch pan. Cover and freeze 4 to 5 hours or until nearly firm, stirring 3 times during the freezing time.
Mix butter, flour and pecans. Press into baking dish. Bake 8 to 10 minutes at 250°. Cool. Mix cream cheese, powdered sugar and Cool Whip. Put on cooled crust. Mix Jell-O pudding mix and milk. Spread on cream cheese layer. Put Cool Whip on top. Chill before serving.
Melt chips slowly and add noodles. Also add 1 to 1 1/2 cups peanuts. Stir until well coated. Drop by spoonfuls onto wax paper.
Beat eggs and sugar until thick and lemony color. Blend in oil. Stir in flour, baking powder and salt. Add flavoring and nuts. Spread in greased 9 x 13 x 2-inch pan. Bake at 350° for 25 minutes. Cut into bars. Cool in pan.
Preheat oven to 350°. Grease 9 x 13-inch pan. Cook lasagna noodles. Drain. Spread noodles in pan. Cover with 1/2 jar of spaghetti sauce.
Mix all fruits together. Sprinkle dry pudding mix over fruit; stir until dissolved and fruit juice is thickened. Chill and serve.
Brown hamburger; drain. Add pepper, salt, tomato paste and water. Heat oven to 325°. Heat shells about 5 minutes. Dice tomatoes, shred the cheese and shred or chop lettuce. Serve with tablespoon.
Place skinned chicken in shallow dish. Mix together remaining ingredients and pour over chicken. Mix to coat chicken pieces with marinade. Cover. Refrigerate several hours or overnight.
Dissolve yeast and sugar in warm water. Add other ingredients. Smooth into ball; knead 10 times. Roll out and cut with biscuit cutter.
Combine all ingredients except shrimp. Cook until green beans and cabbage are tender. Add shrimp and cook additional 15 minutes over low heat.
Mix together the first 7 ingredients. Put in ungreased pan. Sprinkle with dry cake mix over top. Pour melted margarine over cake mix. Sprinkle with nuts. Bake at 350° for 1 hour.
Whirl eggs in blender; add milk and oil. Blend 2 minutes; add dry ingredients and whirl. Bake in preheated Teflon waffle iron. Makes 4 large waffles.
Mix sugar, cocoa, oleo and sweet milk and cook 1 minute; add remaining ingredients. Drop by spoonful on wax paper. Let harden.
Mix vegetables and water chestnuts in 2-quart baking dish. Mix 1/2 cup margarine and cheese together. Mix with vegetables. Spread crackers over top of vegetables. Pour 1/4 cup melted margarine over the top. Bake at 350° for 30 minutes.
Brown bacon until crisp. Put bacon on paper towel. Brown celery, onion and green pepper in bacon fat. Combine all ingredients except bacon in a large bowl. Crumble in bacon and mix well. Pour into casserole dish. Cover and bake for 1 hour at 375°.
Brown hamburger and onion. Mix remaining ingredients and put in casserole. Bake at 350° for 1 1/2 to 2 hours.
Sprinkle pecans evenly in unbaked pastry shell; sprinkle with chocolate pieces and drizzle with caramel topping. Set aside. In a medium mixing bowl, combine cream cheese, sour cream and vanilla. Beat with an electric mixer on medium speed until smooth. Add eggs, beating at low speed just until combined. Pour over caramel topping in crust. Bake in a 350° oven about 45 minutes or until center appears set. Cool on wire rack. Cover and chill for at least 1 hour before serving. Sift cocoa over pie, if desired.
Combine sour cream, soup, chilies, 3/4 of the cheese, green onions, grated onion and olives. Mix well and set aside about 1 1/2 cups of this mixture for the top. Combine chicken with remainder of mixture. Divide evenly on 12 tortillas. Roll up (I fold mine into square) and place folded side down. (I use Pam in my dish for easy clean-up.) Spread 1 1/2 cups mixture over top. Sprinkle with remaining cheese. Let set overnight in refrigerator. Bake at 350° for 45 minutes. Makes large amount.
Grease a shallow casserole. Remove crust and butter enough slices of white bread to cover bottom of casserole. Put a slice of sharp cheese on each slice. Beat 3 eggs for each 2 cups milk; enough to cover bread and cheese. Soak in fridge overnight. In morning, place casserole in pan of boiling water. Bake at 350° for about 30 minutes until knife comes out clean.
Heat oven to 350°. Grease dish. Pour in cooked rice. Saute brown butter and sugar in separate pan. Be careful not to burn. When melted, pour over rice. Poke holes in rice so it can seep through. Cook for 30 minutes in preheated oven. Great with roast beef and brown gravy. Also good with salad with avocados with Italian dressing.
Crumble and brown sausage. Pour off fat. Stir in soup and Tabasco. Heat through. Keep warm to serve. Spread on party bread or crackers.
Heat butter in 10-inch skillet until melted. Saute onions and garlic until tender, not brown. Combine chicken broth, zucchini, celery, parsley, salt, dill weed, basil and pepper in large saucepan. Heat to boil. Stir in onion mixture. Simmer 30 minutes. Blend soup in 3 batches in blender until smooth. Return to saucepan and stir in milk. Heat. Can be served hot or cold. Garnish with freshly grated cheese or lemon slices or sour cream. Makes 4 to 6 servings.
Combine zucchini, onion and salts in a large bowl and cover with crushed ice. Let stand for 3 hours and drain well. Combine remaining ingredients and heat to boiling (I tie spices in a cloth). Pour over zucchini and let stand for 2 hours. Bring all this to a boil and then simmer for 2 hours. Ladle into clean hot jars. Leave 1/2 inch and seal. Process in boiling water for 5 minutes. Yields 4 pints. Use some yellow squash for color.
Mix all dry ingredients together. Put aside. Mix broth and soup. Bring to a boil. Pour over dry ingredients. Add eggs last. Mix well with a potato masher. Add finely chopped onions. Microwave at Medium-high for 13 to 15 minutes. Cover with Saran Wrap.
Dice apples. Place a few pieces in a blender at a time and puree. Add other ingredients.
Combine cream cheese, sugar, vanilla and nutmeg; mix until well blended. Mash 3/4 cup of strawberries and add to cream cheese. Add confectioners sugar to cream; beat until stiff peaks form. Fold into cream cheese mixture. Pour into crust. Chill several hours or overnight. Garnish with additional strawberries.
Core apples. Do not pare. Cut in 1/2-inch slices. Melt butter in large heavy skillet. Add apple slices. Sprinkle with brown sugar, cinnamon and nutmeg. Cook over medium heat, turning apples until golden brown and tender. Makes 8 servings.
Roll thawed dough on floured board to make a 12 x 18-inch rectangle. Let rest 5 minutes. Brush half of marinade on dough. Sprinkle artichokes, garlic and half of cheese. Sprinkle basil and oregano and roll dough from the long side and pinch to seal, making a long roll. Place on a 12 x 12-inch baking sheet, lightly greased. Join ends together and pinch to seal. Brush with remaining marinade and cover with plastic wrap. Allow to stand about 30 minutes. Bake 15 minutes at 375°. Sprinkle remaining cheese on ring and bake 15 minutes more. Store airtight. Keeps well for 2 days or can be frozen.
Mix and pour into unbaked pie shell. Bake about 30 minutes. Makes 1 pie. Bake in preheated 350° oven.
Place roast, bouillon cubes, garlic salt and Italian dressing in crock-pot. Add enough water to cover beef. Cook on low for 8 hours. Heat up garlic bread or spread garlic spread on French bread. Wrap in foil and heat in oven for about 10 minutes. Shred beef with fork and knife; serve with gravy on garlic bread. Add a salad and a vegetable to this "delicious" sandwich.
Blend sour cream and cream cheese until smooth. Add remaining ingredients (except for tortillas) and mix well. If tortillas are not flexible enough to roll easily, wrap in foil and warm in a 350° oven for 5 minutes. Spread cheese mixture on tortillas. Roll up and place seam side down in a glass dish. Chill for several hours until firm. Slice into 1/2-inch sections and serve.
Dissolve gelatin in hot water. Let set 5 minutes. Add cherry pie filling and pineapples. Pour 1/2 of mixture into a 9 x 13 glass dish and let it congeal. Cream the cheese (add a little milk if necessary to make smooth) spread over the congealed mixture. Sprinkle nuts over the cheese. Add other 1/2 of gelatin mixture and chill. Let set overnight.
Heat together the syrup, water and sugar until sugar dissolves. When mixture boils, blend in the butter. Stir constantly until it reaches 280°. Remove from heat. Add soda. Pour onto 2 greased cookie sheets. Spread as thin as possible without making holes.
In a casserole dish, add 1/2 cup of the bread crumbs (or more) to cover the bottom of the casserole. Spread the drained asparagus on top. Stir the mushroom soup to eliminate lumps and cover the asparagus. Sprinkle the grated cheese (medium sharp or mild Cheddar) over top of the asparagus. Then add the remainder of the bread crumbs or enough to cover the top layer. Dot with butter and bake in a preheated 350° oven for 30 minutes.
Heat oven to 400°. Grease 10-inch pie plate. Cook and stir beef and onion. Drain. Spread in pie plate. Beat milk, Bisquick, eggs, salt and pepper until smooth. Pour into plate. Bake 25 minutes. Top with tomatoes. Sprinkle with cheese. Bake until knife inserted in center comes out clean, about 5 to 8 minutes. Cool 5 minutes.
Grind, dice or shred tomatoes. Place all vegetables in a large bowl; sprinkle with salt. Let set for 1 hour. Drain.
Soften cream cheese; blend with mayonnaise. Add cherries and remaining fruit and nuts. Fold whipped cream into mixture. Spoon into an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover tightly; freeze. To serve, unmold and slice. Makes 10 to 12 servings.
Place one package of crescent rolls on the bottom of an ungreased 9 x 12-inch pan and flatten. Mix together the cream cheese, sugar, vanilla and the egg yolk only. Spread over the crescent rolls. Top with the other package of crescent rolls and seam together. Beat the egg white until fluffy; spread over cake and bake for 30 minutes at 350°. This coffee cake is best when enjoyed the same day.
Saute in pan with 1/4 cup oil the onions. Mix in tomato sauce, tomato paste, oregano, basil and garlic powder. Stir well and let set.
Mix dry ingredients together. Add onion. Stir in buttermilk and add the beaten egg. Drop batter by spoonfuls into the hot oil. Flatten the cakes and fry on both sides until golden brown. Drain on paper and serve hot.
Combine flour and baking powder; set aside. In a mixing bowl, beat egg yolks and vanilla with electric mixer on high for 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup sugar, beating on high until sugar is nearly dissolved. Wash beaters.
Place butter in water and bring to a boil. Sift flour with salt and add to butter mixture. Cook, stirring vigorously, until batter leaves sides of pan and forms a ball. Remove from heat. Beat in eggs, one at a time. Drop by rounded teaspoonful onto a well-greased baking sheet. Bake at 425° for 10 minutes, then at 350° for 20 minutes.
Mix all together in one bowl. Pour into an ungreased 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes.
Mix all ingredients together in crock-pot or saucepan. Heat until thoroughly warmed.
Preheat oven to 350°. Mix all together. Pour in baking dish for 45 minutes.
Combine all ingredients in saucepan and heat to boiling. Place chicken pieces in 13 x 9-inch baking dish and cover pieces with sauce. Seal with foil. Bake at 375° for 1 hour and 15 minutes.
Grease oblong pan, 13 x 9 x 2-inch. Mix date filling and crumbly mix (date bar mix). Stir in mincemeat, egg, nuts and hot water. Spread in pan. Bake 20 to 25 minutes in 400° oven. Cool. May be frozen, thawed and iced. To serve, frost with powdered sugar icing.
In 13 x 9-inch pan melt butter. Remove from heat. Sprinkle crumbs over butter. Pour sweetened condensed milk equally over crumbs. Top with chips, coconut and nuts. Press down gently. Bake at 350° for 25 minutes or until golden brown. Cool; cut into 3 x 1 x 1/2 inch bars.
Start heating oven to 350°. In a large bowl, cream the butter or margarine and non-nutritive sweetener until light and fluffy. Add chocolate; beat until smooth. Beat in eggs and vanilla. Add flour, baking powder and walnuts. Beat until smooth. Spread batter in greased 8 x 8 x 2-inch pan. Bake 30 minutes or until surface of brownies is shiny. Cool in pan. Cut into 16 pieces. Serve cool. Exchanges per brownie: 1/2 bread and 2 fats.
Sift flour and spices. Cream shortening. Add sugar, egg and molasses. Add flour mixture and mix well.
Dice and cook first 5 ingredients until tender; while vegetables cook, make white sauce of next 5 ingredients. Add cheese to make white sauce. Stir constantly so it doesn't scorch; add to vegetables (don't drain). Add corn. Serve with oyster crackers.
Mix all ingredients in large bowl. Add zucchini slices. Mix together. Bake in 9 x 13-inch dish at 350° until done.
Mix whipping cream and brown sugar in 4-quart bowl. Microwave on High for 13 minutes. Quickly add pecans and margarine, stirring to mix. Drop by teaspoonfuls onto foil. Yields 40 pralines.
Place cold milk in food processor or blender. Add gelatin. Process or blend to soften, about 30 seconds. Add boiling milk. Blend another 30 seconds to a minute to dissolve gelatin. Add remaining ingredients, except cream and ice cubes. Blend or process until smooth. Add cream and ice cubes. Blend until ice cubes melt. Pour into bowl or parfait glasses. Chill. Serve with whipping cream, if desired. If you are doubling or tripling, do it in batches.
Thaw bread according to package directions. Flour a cutting board and roll the bread until it is elongated and air bubbles are out of dough. Spread pepperoni over rolled dough. Top with Mozzarella cheese. Roll the bread as tightly as you can from end to end. Bake at 350° for 30 minutes.
In large pan, heat together sour cream, soup, chili powder, corn and cooked chicken. Spread 1 tablespoon of sour cream on open tortillas. Fill with 2 to 3 tablespoons of meat sauce. Roll up and place seam down in a greased 9 x 13-inch pan. Spoon remaining meat sauce over top. Carefully spread salsa over; top in a thin coat. Bake for 25 minutes at 375°. Sprinkle with cheese and cook another 10 minutes. Serve with tortilla chips, salsa and sour cream.
Brown ground meat and onion; drain. Add soup, corn, salt, pepper and chili powder. Bake in greased dish. After 25 minutes, pour cornbread batter on top and cook until lightly browned. Add cheese on top and return to oven to melt. May be served with taco sauce or salsa.
Sprinkle with pebbles and flowers; moisten in running brook water. Cover with blue sky and bake in the sun. When they are done brown, remove children and set to cool in bathtub.
Preheat oven to 350°. Cook rice according to directions. In a large bowl, combine broccoli, celery, rice and pimentos. Mix well. In a separate bowl, combine soup, sour cream, salt and pepper. Mix with broccoli mixture until well blended. Pour ingredients into a greased 1 1/2-quart casserole dish. Sprinkle with cheese. (To add a little flavor, you can add a little Cheez Whiz to taste into the soup mixture.) Bake for 20 to 30 minutes.
Coat beef with flour, toss with oil in a 3-quart casserole. Bake, uncovered, at 400° for 30 minutes. Stir once. Combine remaining ingredients, add to meat and mix well. Cover, then bake for 2 hours or until meat is tender. The 2 hours baking time is at 375°.
In a large pan, break up lettuce in bite size pieces. Spread evenly. Sprinkle celery all over. Sprinkle eggs all over, then sprinkle peas all over. Sprinkle onions all over and pepper. Crumble bacon and sprinkle all over. Mix mayonnaise and sugar and spread like frosting. Sprinkle cheese all over. Refrigerate 8 to 12 hours or overnight, covered.
Heat soup; stir in remaining ingredients except chow mein noodles. Heat through. Serve on chow mein noodles. Makes 3 to 4 servings.
Beat eggs until light and fluffy. Add sugar, vanilla and oil. Mix well. Stir in zucchini. Add mixed dry ingredients. Stir. Fold in coconut, dry pudding and chips. Pour into 3 small greased and floured bread pans. Bake at 350° for 50 to 55 minutes or until done. Cool in pans for 5 minutes, then remove and cool completely.
Pound chicken flat between sheets of plastic wrap or wax paper. Sprinkle with salt and pepper. Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 2 minutes on each side. Do not cook longer, or they will be dry and overcooked. Transfer to warm serving platter. Add chives or green onion, lime juice, brandy, cilantro or parsley and mustard to pan. Cook for 15 seconds; whisk constantly. Whisk in broth; stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately. Great served over buttered pasta, broccoli side and fresh salad.
In a large skillet, cook bacon until crisp; remove to paper towel to drain. Add sliced kielbasa and onion to pan drippings and cook until onion is tender. Drain. Return to skillet; add beans, tomato sauce, chilies, carrots and green pepper. Stir in thyme, Italian seasoning and black pepper. Bring to a boil, reduce heat, cover and simmer for 45 minutes, until vegetables are tender, stirring occasionally. Crumble bacon and sprinkle on top.
Line cookie sheets with waxed paper. In top of double boiler, over hot water, melt butterscotch and chocolate chips until smooth. Stir in peanuts until well coated. Drop mixture by rounded teaspoonfuls onto cookie sheets. Chill in refrigerator until set.
Put chicken in baking dish. Drain pineapple, reserving juice. Set aside in separate saucepan. Combine cranberry sauce, vinegar, brown sugar and broth. Then mix cornstarch with 2 tablespoons water until smooth. Add to sauce. Cook sauce until thickened. Add pineapple chunks to sauce and pour over chicken.