HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Cook noodles. Return drained noodles to kettle. Saute mushrooms and onions about 3 minutes. Add to noodles. Stir in tuna, Cheddar cheese, sour cream, milk, salt and pepper. Pour into ungreased 2-quart casserole. Mix bread crumbs, Parmesan cheese and butter; sprinkle over casserole. Bake, uncovered, for 35 to 40 minutes until bubbly. Makes 6 to 8 servings.
Put potatoes and meat on dough. Fold over half-way and pinch. Drop in boiling water and cook 15 minutes. Serve with meat gravy over it or use cream sauce.
Melt margarine, peanut butter and chocolate chips, pour over cereal. COOL.
Use 1/2 cup milk to melt oleo to scald. Cool slightly, then add to 1/2 cup milk and egg. Add sugar and salt; mix. Dissolve yeast in lukewarm water. Mix with milk and egg. Add 3 1/2 cups flour. Let rise in bowl until double. Roll out mixture on floured board until 1 1/2 inches thick. Cut with biscuit cutter. Place on cookie sheet and fold in half. Let rise 30 minutes. Bake at 400° for 10 to 15 minutes.
Beat the cream cheese until soft. Add 5 whole eggs, one at a time. Add 1 cup sugar and 1 1/2 teaspoons vanilla; beat until thin. Pour into graham cracker crust (recipe follows). Bake at 350° for 40 to 50 minutes. Cool cake for 15 minutes. Turn oven temperature down to 325°.
Cream sugar and oleo, then add egg. Mix dry ingredients together. Add sour milk to the egg mixture alternately with the flour mixture. Put into greased 9 x 13-inch pan. Bake at 375° for 25 minutes or until tester inserted in center comes out clean.
Mix sugar, Carnation milk and margarine. After it begins to boil, boil 6 minutes. Take off heat and blend in caramels. Spread before it cools.
Heat oil. Saute scallions, pepper and spinach. Blend egg and milk and add to sauteed ingredients. Stir until eggs are set. Add side piece of ham.
Let first 3 ingredients set overnight in refrigerator. Rinse well; using colander. Add remaining ingredients. Grind 2 bell peppers. Bring quickly to a boil and simmer 30 minutes. Place in sterilized, hot pint jars and seal. Makes 7 pints. This relish is great with meats and veggies.
Slice zucchini, onions and peppers; brown lightly in small amount oil, then set aside. Brown ground beef. Combine all ingredients in a casserole. Cover and bake at 350° for 20 to 30 minutes or until noodles are cooked. (Noodles will absorb fluid from vegetables.)
Heat oven to 400°. Peel and chop garlic. Add all ingredients, except potatoes, into bowl; mix well. Add potatoes; toss to coat, then pour into ovenproof shallow casserole. Roast potatoes for 30 to 40 minutes, until tender and browned.
Dust beef with combinations of seasonings and flour. Heat oil in heavy ovenproof pan; brown meat, then remove. Brown onions and garlic lightly in pan. Replace meat; add remaining ingredients. Cover; bake at 350° until meat is tender, about 2 1/2 hours. Discard herb bouquet. Serve with pan gravy. Makes 10 servings.
Soak bread in milk. Mix all ingredients together and pour into greased baking dish. Bake at 350° approximately 45 minutes to 1 hour. Stir once or twice during first 1/2 hour.
Combine all ingredients, mixing well. Pour into greased bread pans. Bake 15 minutes at 350°, then at 325° for 1 hour. Makes 3 small or 2 large loaves.
Sprinkle apple cubes with sugar, lemon juice and salt. Add celery, nuts and grapes. Gently fold in Miracle Whip. Chill. Yield: 6 servings.
Heat frying pan with bacon drippings over medium heat; add cut corn and water. Cover and cook for 45 minutes to 1 hour, stirring occasionally. Then add margarine; stir in flour and then sugar. Cover and simmer until ready to serve.
Combine ingredients and marinate tenderloins for 1 to 2 hours, turning occasionally and keeping chilled. Broil over a medium bed of charcoal, brushing with marinade before and after turning every 5 minutes, for a total of 25 minutes. Slice 1/2-inch thick.
Mix all ingredients. Pour into unbaked pie shell and bake at 350° for 30 to 45 minutes or until set.
Cream sugar and shortening. Add eggs and beat well. Mix flour, cocoa and salt; add to first mixture. Add nuts and vanilla. Pour in greased oblong pan. Bake at 350° for 30 or 35 minutes. Remove from oven and spread marshmallows evenly over cake, return to oven until they melt, about 10 minutes. Let cool before icing.
Combine ingredients and bake at 375° for 30 to 40 minutes in a greased and floured Bundt pan.
Bake cake in sheet pan according to pkg. directions. While cake bakes, heat 1 large can crushed pineapple and 1 cup sugar. When cake is finished baking, take a large fork and make holes in cake. Spread pineapple mixture over cake while hot. Mix vanilla pudding according to pkg. directions. After cake cools, spread pudding over cake. Top with Cool Whip. Decorate top with nuts and coconut.
In large pot, cook chicken in water until tender. Cool broth and skim off fat. Bone chicken and cut into bite-size pieces. Return to pot along with remaining ingredients. Simmer, covered, for at least 1 hour until vegetables and barley are tender. Remove bay leaf. Serves 5.
Butter a shallow 2-quart baking dish; set aside. Heat oven to 400°. Cook pasta according to package directions; drain and rinse under cold water. Transfer to a large bowl and set aside. Cook broccoli in lightly salted boiling water 5 minutes, until crisp-tender. Drain and rinse under cold water. Mix in with noodles. Add tuna and toss gently. Melt butter in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, about 7 minutes. Stir in the cream, water, thickener, salt and pepper; cook until mixture boils and thickens, 5 to 8 minutes. Pour sauce over noodle mixture and toss to combine. Transfer to prepared baking dish. Bake 20 to 30 minutes until top is nicely browned and casserole is bubbly. Let cool slightly before serving.
Cook and drain macaroni. Meanwhile, melt butter over low heat. Blend in flour and seasonings. Gradually add milk, stirring until sauce thickens. Add cheese and stir until melted. Add cooked, drained macaroni and mix. Pour into greased 1 1/2-quart casserole dish. Toss bread crumbs with melted butter and paprika. Sprinkle over top of macaroni. Bake in preheated 375° oven for 25 minutes or until brown.
Cream shortening and sugar. Add eggs. Dissolve soda in warm water and add flour, spices, cocoa, vanilla and a little salt. Fold in apples and chopped nuts. Bake in tube pan for 70 minutes in 350° oven.
Mix together green beans, onion, chicken soup and mushroom soup in a long pan. Bake for about 30 minutes, then put cheese on top and put back in for about 15 minutes or until cheese is melted and brown.
Spread cream cheese on bottom of 9-inch glass pie plate. Pour refried beans on the cream cheese and then pour salsa onto beans. Sprinkle with shredded cheese. Bake at 350° for 20 minutes or until golden and bubbly. Serve with nachos.
Mix all together. Set in refrigerator for 2 hours. Make into ball and roll in crushed English walnuts.
Bring first 3 ingredients to a boil, then add egg. Stir until thickens slightly. Boil orzo; drain. Put in bowl, then add cherries, oranges and pineapple. Mix together. Pour heated syrup mixture into macaroni and fruit. After cooled, add Cool Whip and blend together. The orzo noodles look like rice.
Preheat oven to 350. In a pot, melt margarine, sugar, and orange juice until fully dissolved. Separate each crescent roll and press out with hand. Put one apple quarter into each roll and seal. Place in casserole dish. Pour sugar mixture over dumplings. Sprinkle with cinnamon and brown sugar. Bake until apples are tender and dumplings are brown.
Brown ground beef. Add onion and salt to taste. Add barley, carrots, celery, tomato soup and green beans (including juice). You may have to add a can of water. Simmer slowly until barley is cooked. When vegetables are tender you can cover casserole with biscuits and bake until biscuits are done or serve as is. Good with thick slices of homemade bread and butter.
Place tuna and Fritos in layers in casserole dish. Heat mushroom soup and milk in saucepan. Pour over tuna mixture. Place cheese slices over top. Bake in 375° oven for 30 minutes. Makes 4 servings.
Boil in top of double boiler the milk. Stir in corn meal. Cook 15 minutes, stirring often. Stir in dark molasses; cook 5 more minutes. Remove from heat; stir in butter, salt, ginger, sugar, egg, raisins and cinnamon. Pour into greased baking dish. Bake for 1 1/2 hours at 325°. Serve with vanilla ice cream or frozen yogurt.
Heat oven to 350°. Melt margarine in 1 (13 x 9 x 2-inch) pan over low heat. Sprinkle brown sugar evenly over margarine. Arrange pineapple on top and decorate with cherries. Pour prepared batter evenly over mixture in pan. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean.
Brown and drain hamburger. Put your chili beans, diced tomatoes, tomato sauce and onion in a crock-pot. Add hamburger. Season with chili powder until you like the way it tastes, the way you want it to. Let it simmer all day, stirring occasionally. Eat and you are done.
Mix and let stand for 1 hour. Blend in 3 cups flour which were sifted with 2 teaspoons baking soda. Bake in greased tube pan at 350° for 1 hour or until done.
Combine all vegetables in large bowl. Combine soup and sour cream in small bowl. Then add to vegetable mixture. Set aside. In another bowl toss stuffing mix with melted margarine. Layer the vegetable mix into a large, Pam-sprayed casserole dish, alternating with stuffing mix, ending with a layer of the stuffing mix on top. Bake at 350° for about 30 to 40 minutes. Makes 6 to 8 servings.
Place yeast in water. Melt oleo and cream with sugar in large bowl. Add beaten egg. Mix together dissolved yeast and cream mixture, then add flour. Stir until mixed well. Place in airtight bowl and keep in refrigerator. When ready to use, spoon in well-greased muffin pans and bake at 350° for 20 minutes. These are great, even more so for busy families.
Cream butter, vanilla and salt. Blend in condensed milk until smooth. Gradually add sugar. Blend well after each addition until mixture becomes very stiff. Turn from bowl onto clean board and knead in remaining sugar. Mixture should be smooth and not sticky. Cut mixture into desired number of pieces. With palms, mold into egg shape. Place on wax paper-lined cookie sheet. Put in refrigerator to chill, several hours or overnight. Dip eggs into dipping chocolate.
Cream together the oleo and shortening and then mix in the brown sugar and white sugar. Then add eggs, one at a time. Dissolve the soda in the hot water and add to the dough along with the salt and vanilla. Mix all ingredients well and add flour, oatmeal, chocolate chips and peanuts. Mix well and bake for approximately 10 minutes at 350°. These are great!
Combine chicken, onion and green pepper. Layer alternately with softened tortillas in large shallow buttered casserole. Top with grated cheese and sprinkle with chili powder. Add in order: chicken soup, mushroom soup and tomatoes. Cook for 30 to 45 minutes at 350°. Serves 8.
Heat oven to 425°. Mix dry ingredients in paper bag. Place butter in oblong 13 x 9 1/2-inch pan. Set in oven to melt. Shake chicken in bag, 3 or 4 pieces at a time. Place chicken skin side down in hot butter. Bake 45 minutes.
Mix mayonnaise and sour cream until blended. Add remaining ingredients. Season to taste with salt and pepper and Tabasco. Refrigerate at least one hour and up to 8 hours. Serve with chips.
Mix last four ingredients and heat until cheese melts. Pour into 9 x 13-inch greased dish over potatoes. Bake at 350° for 30 to 45 minutes. Cover with foil for the first 20 minutes. Quick and easy.
Thaw and strain spinach through a towel. Chop onions and water chestnuts. Add to spinach. Mix in sour cream and mayo. Season with Cajun spice. Serve chilled with crackers.
Brown chicken breasts on both sides; place in casserole dish. Add mushroom soup and 1 can water in bowl and stir. Pour over chicken breasts. Cut stick of oleo around the chicken and place in oven for 45 minutes to 1 hour. Serve over hot rice.
Mix onion, celery, pepper, green beans, corn, celery soup and sour cream in large baking dish. Melt margarine. Mix with enough cracker crumbs to cover casserole. Top with almonds. Bake at 350° for 30 minutes. Serves 6 to 8.
Boil for 15 minutes. Add more water if necessary. Pour over meat and bake. Good with hamburgers.
Slice tomatoes (can use 2 large green tomatoes and 2 large ripe tomatoes). Salt and pepper them and then coat with flour. Fry in skillet in oil until brown.
Brown hamburger, onion and Italian sausage. Precook lima beans. Place all other ingredients in Dutch oven. Add hamburger mixture and lima beans. Bake 1 hour at 325°.
Sift flour and resift 2 to 3 times with salt, soda and spices. Beat egg; add sugar; mix well. Add melted shortening, molasses and water; beat vigorously. Add flour mixture. Mix well. Stir in oats, raisins and nuts. Drop by tablespoon on greased cookie sheet. (Mash with fork dipped in sugar - optional.) Bake at 350° for 12 to 15 minutes.
Pare and slice apples in baking dish; add water, flour, sugar and cinnamon. Work in butter. Spread over apples and bake until apples are cooked and top is brown. Serve with cream.
Mix all ingredients together. Set aside to chill. When thick enough add pineapple, 1/2 c. chopped celery and 1/2 c. chopped nuts.
Mix all except 1/2 cup stuffing. Pour into lightly greased casserole and top with remaining stuffing. Bake at 350° for 30 minutes or until golden brown.
Combine all (set aside some noodles for top). Bake in 9 x 12-inch dish at 350° until good and hot 1/2 to 1 hour.
Mix the first 8 ingredients together by hand. Add the flavoring, nuts and bananas. Bake in a greased and floured tube pan at 350° for 1 hour and 15 to 20 minutes or bake in 3 greased and floured regular size coffee cans or other small cans of equal size at 350° for 1 hour.
Clean mushrooms; slice very fine. Melt butter in saucepan with onions and parsley; simmer. Add mushrooms and juice of lemon, continue to simmer until mushrooms have absorbed liquid. Then dust with a little flour. Gradually, add consomme stirring until thickens. Cook slowly for 15 minutes. Before serving, add cream and seasonings to taste. Makes 6 servings.
Heat oil in large skillet or soup pot over medium-high heat. Add beef and saute, stirring to break up, about 5 minutes, or until beef loses pink color. Add onion, carrots and celery; simmer 10 minutes. Place 1 cup hot water in small bowl and add bouillon granules to dissolve. Stir bouillon mixture, oregano, black pepper, parsley, pepper sauce and pasta sauce into skillet. Simmer 10 minutes. Add 1 quart water, or enough to reach desired consistency, stir and simmer about 30 minutes. Stir in beans. Stir in pasta just before serving. Makes about 1 gallon.
Put all ingredients, but vanilla and pecans, in a saucepan. Cook until a ball forms when dropped in cold water. Stir in vanilla and pecans. Mix well and let cool.
Mix together and store in an airtight container. This makes a lot, so plan to share. Delicious on everything, especially scrambled egg or soup.
Mix all together and pour into a greased and floured Bundt pan. Bake at 350° for 45 minutes (checking after 30 minutes). Cool 10 minutes. Turn out and sprinkle with powdered sugar.
Preheat oven to 375 degrees. Combine butter and sweetener in a 9x13 baking dish. Set in preheated oven until butter is melted. Remove from oven. Layer 1/2 slices of bread in two rows, overlapping edges of bread. Beat eggs with milk in mixing bowl. Pour over bread. Bake for 15 minutes, or until bread is firm. Remove from oven. Cover with fruit and powdered sugar and serve. If you want glazed side on top, flip toast with spatula.
Brown hamburger. Cool. Add onion soup mix and cheese. Separate rolls and cut in half. Place meat and cheese filling in center; bring the 3 sides to middle and pinch closed. Bake 8 to 10 minutes in 375° oven until golden brown. Makes 32 appetizers.
Soak bread in water and then squeeze water out, but not completely dry. Add bread to meat, then season with onion and garlic salt, some oregano, pepper and Parmesan cheese. After blending the ingredients together, form into meatballs. Put in a pan on a rack with some water in the bottom of the pan. Bake 45 minutes at 350°. May be also baked as a meat loaf.
Thin cream cheese (room temperature) with 2 tablespoons milk. Mix all ingredients and add 1 can shrimp	(I like 2 cans). Drain and rinse shrimp in cold water.
Cream sugar and butter together. Add beaten egg yolks, milk and salt. Beat well. Roll graham crackers very fine and mix with baking powder. Add to butter and sugar. Mix. Add vanilla and fold in 3 stiffly beaten egg whites. Bake in 2 layer pans at 350° for 25 minutes. Let cool and frost with whipped cream.
Pour cherries and pineapple (juice and all) into a 9 x 12-inch pan. Mix. Dump dry cake mix over fruit evenly. Dot with margarine; sprinkle with pecans, cinnamon and a little sugar. Bake at 350° for 1 hour.
Place cucumber slices in a large bowl. Sprinkle with salt; cover with water and let stand for 45 minutes. Drain; place on paper towels and pat dry. Combine sour cream and remaining ingredients in a bowl. Add cucumber slices, tossing to coat. Cover and chill at least 1 hour. Yields 2 to 4 servings.
In blender container, chop walnut meats for 8 to 10 seconds until chopped. Pour into large mixing bowl; add flour, baking powder and salt to bowl. In blender container, place bananas, butter, sugar, egg and blend for 6 seconds, pushing down the bananas to process. Pour over mixture in the bowl. Stir until blended and pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour. Great warm or toasted!
Wash and chill 4-quart ice cream container and dash. Chill thoroughly. Force peaches through food mill or food processor. Stir the sugar and lemon juice into peaches; set aside for 20 minutes. Combine the cream, salt and extracts; mix with peaches until well blended. Fill freezer to fill line with ice cream mixture and follow freezing directions. Makes about 3 quarts.
Saute onion in bottom of large pan until tender. Add all other ingredients. Simmer on low, stirring occasionally until well heated.
Drain salmon and save 1/4 cup liquid. Put salmon in a bowl and flake. Add egg and flour; mix well. Stir in pepper and onion. Mix baking powder into reserved liquid and beat until it foams. Add to salmon mixture. Drop by teaspoonfuls into hot oil. They are done almost instantly. Drain on a paper towel.
Combine Cool Whip and Eagle Brand milk in large bowl; chill 1 hour, then add other ingredients. Stir well and refrigerate overnight. Top with cherries if desired.
Mix in a bowl cream cheese, sour cream and tomato juice. Add dry Ranch salad dressing mix. Mix well. Cut up some raw vegetables for dipping. Dip and munch.
Combine graham cracker crumbs, butter and sugar; mix well. Press into bottom of 9 x 13-inch baking dish.
In small saucepan, melt butter and blend in chocolate. Beat eggs well. Gradually add sugar to egg mixture until light and fluffy (about 10 minutes with electric mixer). Stir in chocolate mixture and vanilla. Fold in just until blended the flour, salt and walnuts, if desired. Pour into greased pan (13 x 9 x 2-inch). Bake at 350° for 30 minutes or until shiny and firm on top. Cool completely. Frost, if desired. Makes 24 brownies.
Preheat oven to 425°. Combine flour and salt in mixing bowl. Blend with fork; cut in Crisco until uniform. (Mixture should be fairly coarse.) Sprinkle in water; toss with fork. Work dough into ball, roll out in circle. Put on pie plate and bake.
Preheat broiler to 500°. Arrange pork chops and mushrooms on rack of broiler pan. Drizzle chops and mushrooms with soy sauce, then sprinkle lightly with garlic powder and heavily with lemon pepper to taste. Allow to marinate at room temperature up to 30 minutes to allow flavors to develop or prepare ahead of time and marinate in refrigerator up to 1 day in advance, if desired. Broil chops and mushrooms, turning once, about 4 to 5 minutes on each side or to desired state of doneness (after turning first time, drizzle chops and mushrooms with additional soy sauce, garlic powder and lemon pepper).
In medium bowl with mixer at medium speed, beat eggs slightly. Beat in next 5 ingredients. Stir in pecans. Pour into pie shell. Bake at 350° for 55 to 65 minutes or until knife inserted between center and edge comes out clean. Cool. Makes 1 (9-inch) pie.
Coat a large nonstick skillet with cooking spray. Place over medium heat until hot. Brown ribs on both sides. Add sherry and 1/2 cup water. Cover, reduce heat and simmer for 1 1/2 hours. Combine remaining ingredients in a saucepan. Simmer, uncovered, over medium heat for 1 hour. Transfer ribs to a 13 x 9 x 2-inch baking dish. Pour sauce over ribs and bake at 300° for 1 hour.
Spread 2 tablespoons margarine over toast. Sprinkle with garlic salt and cut into cubes. Combine tomatoes, onion, salt and pepper. Place cubes in a greased 1 1/2-quart casserole and add tomato mixture. Pour remaining melted margarine over top. Bake at 375° for 20 minutes. Yields 6 servings.
Soften gelatine in 1/4 cup cold water; set aside. Heat soup; add cheese until it boils (low heat). Stir in gelatine until dissolved. Mix all other ingredients; add soup mixture. Blend. Oil a mold; let set 4 to 6 hours.
Mix green beans, corn and onion in 9 x 9-inch pan. Spread celery soup, Cheddar cheese and sour cream over vegetables. Place Ritz crackers and oleo on top. Bake at 350° for 40 minutes.
Melt butter and chocolate in double boiler. Stir in sugar, 1/4 cup at a time. (Mixture becomes dry.) Add salt, then milk slowly. Cook 7 or 8 minutes. Add vanilla. Makes 1 quart of yummy sauce. Never fails, never crystallizes. Store in refrigerator.
Blend first 5 ingredients in small bowl. Separate 1 package rolls into 4 rectangles. Pinch dough at markings to seal. Spread each rectangle with 3 tablespoons ham mixture. Starting at short end, roll-up. Pinch dough to seal. Cut each roll into 8 slices. Place on large cookie sheet. Repeat with remaining package of rolls and ham filling. Bake at 375° for 12 to 15 minutes or until golden brown. Serve hot or cold.
Boil eggs 12 minutes, shell and halve. Remove and mash yolks. Add yolks to other ingredients. Mince fresh chives and sprinkle on top.
Combine all ingredients well. Store in an airtight container. To serve, use 1/4 cup cocoa mix per cup of hot water.
In a small bowl combine all ingredients except lettuce and pita bread. Refrigerate to chill. Fill pita pockets with ham salad and shredded lettuce. Makes 2 cups of spread.
Mix squash, onions, bell pepper, hot pepper and salt; set overnight. Rinse in 2 water baths. Mix sugar, vinegar, nutmeg, turmeric, celery salt and black pepper. Boil both mixtures together for 20 minutes. Put in hot jars.
Saute onion, celery and green pepper in butter, adding more butter, if needed. Combine with cooked rice, sour cream, salt and chilies (seeded and chopped). Spread mixture in a greased casserole, saving half the mixture. Sprinkle cheese and half the Monterey Jack cheese over top of mixture. Add remaining rice mixture and top with remaining Monterey Jack. Bake at 350° for 30 minutes.
Mix well. Garnish with orange slices, strawberries or maraschino cherries. Makes 25 cups.
Melt butter in water; remove from heat. Add stuffing, egg and sausage. Chill one hour.
Lay crescent rolls out on a cookie sheet to form a crust. Bake as directed on package. Cool. Mix cream cheese, mayo and dressing mix. Spread on crust. Top with vegetables and sprinkle with your choice of cheese. You can use any vegetable you like.
Add enough water to the pineapple juice to make 2 cups. Bring this to a boil and add jello. Stir until dissolved, then add the cold water, pineapple and pie filling. Mix well. Pour into a 9 x 13-inch Pyrex dish. Chill until set. Add topping.
Mix raisins, soda and boiling water. Let stand 8 hours or overnight. Add sugar, flour, cooking oil, and salt. Bake at 350° in coffee cans. Be sure to grease and flour the cans.