HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken until tender; cut deboned chicken into fairly large pieces; save broth. Cook vegetables in broth; drain and save remaining broth for cooking noodles. Cook noodles according to package directions; noodles should have absorbed most of the broth. Add mushrooms with juice, water chestnuts, cheese, vegetables and chicken. Mix well; add salt and pepper to taste. Place in buttered casserole and bake at 350° until bubbly. This is better if made a day ahead of serving. Yield: 12 servings.
Cut Twins into 2 layers. Place bottom halves in a 9 x 13-inch pan. Top with pudding, pineapple and the remaining Twins. Spread whipped topping on top and refrigerate until serving.
Cook beef, onion, green pepper and salt in skillet until brown. Add onion soup, tomatoes, pinto beans and white beans. Simmer 15 to 30 minutes.
Dip dry fillets in evaporated milk and sprinkle corn flake crumbs on each side. Let sit for 10 to 15 minutes to dry. May be done ahead of time, 1 to 2 hours, and put in refrigerator until ready to cook. Fry at 380° in electric skillet in about 1 to 2 inches of oil until brown (about 3 to 8 minutes per side). Drain on paper towel.
Place noodles in 9 x 13-inch pan. Mix beef, Ragu sauce, sugar, salt and garlic salt together and pour over noodles. Add Mozzarella cheese on top of sauce. Mix cottage cheese and onions. Pour over Mozzarella cheese. Top with Cheddar cheese. Bake for 30 minutes at 300°.
In a heavy saucepan, combine the eggs, milk, sugar and salt. Cook and stir over medium heat until mixture coats a metal spoon. Pour custard mixture into a medium bowl; set inside a larger bowl filled with ice. Stir in the vanilla. Continue stirring 1 to 2 minutes. Gradually stir custard into sour cream; cover and chill. Serve over desired fresh fruit. Makes 3 1/4 cups.
Mix boiling water, soda and margarine; let cool. Add sugar, eggs and remaining ingredients; mix well. Bake 20 minutes at 400°. Makes 6 dozen.
One layer of onion, one layer of bacon and one layer of peppers in each piece of meat. Roll up and tie with thread. Brown on both sides in 2 kettles. Make four packages of brown gravy and two packages of mushroom gravy. Add to meat and simmer for 1 1/2 hours.
Brush medium-sized nonstick skillet with vegetable oil. Place steak in skillet over medium heat and cook 8 to 10 minutes or until of desired doneness, turning occasionally to brown beef evenly on both sides. Remove from skillet; keep warm in a 200° oven.
Mix and simmer the above ingredients over medium heat. Pour over hot steamed rice. Top with chow mein noodles.
Rinse beans, then cover with water and add 2 tablespoons salt to taste. Cover and soak overnight or may bring to a boil and boil for 2 minutes. Remove from heat and soak for 1 hour. Drain water. Add to beans 2-quarts water, bay leaves, basil, onion (coarsely chopped) and ham bone. Boil slowly, covered, for 2 1/2 to 3 hours. Add tomatoes, juice and all. Simmer about 1/2 hour more, covered. Remove ham bone, putting back into soup any ham still clinging to bone. Serve hot.
Put oleo and water in saucepan and bring to boil. Pour over flour and sugar mixture. Stir well and then add buttermilk, soda, cinnamon, slightly beaten eggs and vanilla. Mix well and pour into 16 x 11-inch or 18 x 12-inch greased pan. Bake 20 minutes at 400°.
Brown cubed beef. Saute onion. Add to other ingredients. Bake in greased casserole dish at 350° for 1 hour.
Heat sugar, milk and salt. When bubbles form on edge of pan, cook for 5 minutes. Remove from heat, add chocolate pieces, vanilla and marshmallows. Add 1 cup nuts if desired. Pour into pan. Cool. Yields 2 pounds.
Mix all ingredients, except butter, thoroughly. Mold into steak shapes about 1 1/4-inch thick. Place in buttered baking dish and brush melted butter on tops. Bake at 450° for 10 minutes. Reduce heat to 325° and bake for about 25 minutes longer. (At this time, turn the steaks over.) Brush with more butter once or twice during this baking.
Mix chopped onion rings and cheese. Wash chicken. Dry with toweling. Dip in garlic butter. Roll in onion ring mixture. Place in appropriate size baking pan so that the chicken is tightly together. Bake at 350° for 45 minutes to 1 hour or until center of chicken is done.
Dissolve sugar in water. Add juice and bananas which have been mashed thoroughly. Mix well. Add soda when ready to serve. This can be frozen in containers. Then just add soda after it thaws. Makes about 60 servings.
Slice tomatoes and onions; let stand overnight with salt sprinkled on them. Drain. Add sugar, water, spice and vinegar. Cook until tender (5 minutes). Pour hot pickles and juice into hot jars and seal. Makes about 6 pints.
Put artichoke hearts in medium casserole. Squeeze spinach dry and arrange evenly over artichoke hearts. Beat cream cheese and butter until smooth. Gradually add milk. Spread over spinach; add pepper. Sprinkle with Parmesan cheese. Cover and refrigerate for 24 hours.
Mix all ingredients and bake at 350° for 45 minutes to 1 hour. Also freezes well.
Cook onion and celery in little butter until limp. Mix all but stuffing. Put in 2 casseroles. Top with stuffing which has been mixed with 1 stick melted butter. Bake at 350° for 45 to 60 minutes. Serves 10.
Brown and drain sausage; reserve. In 9 x 12-inch pan, place croutons; top with Cheddar cheese. Layer sausage evenly on top. Blend eggs, onion, peppers, mushrooms and 2 1/2 cups milk. Pour over sausage and refrigerate overnight.
Blend Eagle Brand milk, sour cream and Tang together. Pour into graham cracker crust and chill. Top with Cool Whip and pecans. Serve.
Mix well. Bake, covered, at 350° for 1 1/2 hours.
Heat oil in heavy skillet or wok. Add broccoli and stir-fry 2 to 3 minutes, until vegetables are bright green. Add broth and soy sauce. Simmer uncovered about 3 minutes. Garnish with almonds or seeds. Great with other fresh vegetables - green beans and celery.
Mix graham cracker crumbs and melted oleo well and press into a 9 x 13-inch pan. Chill 2 hours.
Combine flour, soda, salt, baking powder, cinnamon and nuts (set aside). Beat eggs lightly in a large mixing bowl. Add sugar, oil and vanilla. Beat until creamy. Mix in zucchini and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened. Spoon batter into 2 well-greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for about 50 minutes and test. Cool 10 minutes before removing from pans. Turn onto rack and cool.
Mix juice from peaches with cornstarch or flour to thicken. Add cinnamon. Place peaches in baking dish. Sprinkle with Molly McButter and top with gingersnaps and brown sugar. Bake at 350° for approximately 10 minutes or until sugar has melted.
Combine cider and all of the other ingredients. Boil 10 minutes in a covered pan. Strain. Serve hot.
Saute finely chopped onions and garlic in the olive oil. Add the remaining ingredients and slow cook for approximately 1 hour.
Brown diced onions and garlic in skillet. Add hamburger and cook until completely browned; drain off excess grease. Add garlic salt and black pepper to taste. Wash pinto beans in colander; drain. In large pot, combine beans, tomatoes, tomato sauce and chili powder. Bring to a low boil. Simmer 10 to 15 minutes. Add meat and onion mixture to beans. Simmer 10 to 15 minutes more. Stir well. Serve.
Cook pudding according to directions on package; cool. Combine with other ingredients. Pour mixture into a 9 x 13-inch baking dish and top with chocolate chips and nuts. Bake at 350° for 45 minutes.
Peel and slice onions thin. Saute in margarine until transparent. Add all other ingredients; simmer for 1 to 4 hours. (The longer, the better.) Serve plain or in onion soup crocks with a slice of French bread. Sprinkle with a little Parmesan cheese (optional). Fill crocks with soup; cover with 1 slice of Swiss cheese. Put in hot oven at 400° until cheese melts and bubbles (only takes a few minutes). Bon appetit.
Remove the core from the cabbage by cutting around it with a sharp knife. Cover cabbage with water and boil until leaves fall apart. Take the leaves out of water as they fall apart. Cool. Fry salt pork slowly. After melted, add onion and fry until done. Combine meat, rice, onion mixture, parsley, green pepper and tomato sauce and mix thoroughly. Place a spoonful of filling on each leaf and roll lightly. Cover the bottom of Dutch oven or roasting pan with some of the cabbage leaves. Arrange the cabbage rolls in layers in pan. Pour the tomato juice over the cabbage rolls and bake in moderate oven (350°) for 1 1/2 to 2 hours.
Cook meat and onions; season with spices. Pour salsa in a shallow dish. Dip a tortilla in salsa, coating both sides. Lay in a plate and add your meat in the center. Sprinkle with cheese if you'd like. Roll and place in a 9 x 13 baking dish, seam side down. Repeat until all tortillas are used. Pour leftover salsa on top of enchiladas and sprinkle with more cheese. If you have any meat leftover, you can mix it with the sauce and pour over tortillas. Bake at 350° until heated thoroughly and cheese is melted.
Rinse, drain and dry spinach. Tear enough spinach into pieces to yield 2 quarts. Pour French dressing over julienne beets; chill. When ready to serve, add marinated beets and herb croutons to spinach. Gently turn and toss until greens are evenly coated with dressing. Garnish with hard-cooked egg slices. Serves 6 to 8.
Mix the pineapple, sugar, flour and pineapple juice. Add the cheese. Place in buttered Pyrex dish. Melt the margarine. Crumble the crackers in the melted margarine and sprinkle on top of the pineapple mixture. Bake at 350° until brown (about 20 minutes).
Saute onion until lightly browned. Stir in chili powder, salt and pepper. Add tomatoes. Simmer for about 20 minutes, stirring often. Layer spaghetti and cheese in casserole, saving 1/2 cup cheese. Pour sauce over top and sprinkle olives over sauce. Top with remaining cheese. Bake at 350° until cheese melts.
Preheat oven to 350°. Combine cream cheese, bacon, onions and pepper in bowl. Separate crescent rolls into 2 triangles. Pinch seams together. Spread cheese mixture on each triangle. Roll up, starting at longest side, and seal. Cut each roll into 16 slices. Place slices, cut side down, on flat cookie sheet, greased. Bake 15 minutes or until golden brown. Serve warm. Yields 32 appetizers.
Pick chicken from bones. Boil the egg noodles in chicken broth from chicken. Mix all other ingredients with chicken and egg noodles.
In a large shallow roasting pan, stir together the broth, soy sauce, oil, oregano and ginger. Add drumsticks in a single layer. Bake in a preheated oven at 425°, basting occasionally, for 40 minutes, or until well browned and tender. Serve hot or cold. Makes 20 servings (2 drumsticks each).
Stir all ingredients together well. Pour into greased 9 x 12-inch pan, and bake at 350° until done (about 40 minutes). When cool frost with icing.
Drain juice from fruit and retain only pineapple juice. Add orange powder and instant pudding	to pineapple juice. Stir until smooth. Fold in fruit and chill.
Mix together all ingredients. Let stand for 1 to 2 hours. Put in jars and seal. These are good to use the next day, and will keep in the refrigerator for months. Yields 3 pints.
Melt butter over medium heat. Add onion and celery. Saute until soft. Add flour and stir 2 minutes. Mix in broth. Bring to boil. Reduce heat and simmer until thickened. (Stir occasionally.) Mix in peanut butter and cream. Transfer to blender and puree in small batches until smooth. Heat to desired temperature and garnish with chives.
Boil beef roast and pork roast about 3 hours with salt to taste. Shred meat into small pieces. Pour chili sauce, as much as needed to mix meat together. In separate bowls, cut up lettuce, tomatoes, onion and Cheddar cheese. Heat soft shells in microwave oven; fill with previous ingredients and taco sauce.
Preheat broiler. Cube chicken breasts. Dip into egg. Combine bread crumbs and Parmesan cheese. Coat chicken in bread crumb combination. Melt 2 tablespoons butter in a frying pan; lightly brown chicken cubes. Remove from frying pan and put into broiler-safe pan. Cube remaining butter, put in with chicken and sprinkle with Parmesan cheese. Broil for 2 to 5 minutes, until lightly brown. Serve with favorite pasta or baked potato.
Combine the first 6 ingredients and simmer in bottom of 3-quart casserole. Boil noodles and drain. Combine cream cheese, sour cream and onions. Place on top of meat mixture and top with Cheddar cheese. Bake 30 to 40 minutes at 350° in a covered baking dish.
Mix oatmeal, coconut, nuts,	wheat germ, sunflower seeds, cinnamon and salt.	In separate bowl mix honey, vegetable oil and vanilla. Pour over first mixture and mix well. Put in cake pans and bake at 300° for 25 minutes or lightly browned, stirring every 10 to 15 minutes.	When cooled, you can add raisins or dates if desired.
Cream shortening and sugar; add eggs and beat. Add milk and vanilla; mix well. Sift in dry ingredients; mix well. Roll out on floured board (very thin). Bake on greased cookie sheet at 400° until brown, about 8 or 10 minutes. Lemon or almond flavoring may be added instead of vanilla (1 teaspoon).
Heat oven to 350°. Mix all ingredients, except 1/2 cup of the cheese and croutons. Spoon into 1 1/2-quart casserole. Sprinkle with remaining 1/2 cup cheese and croutons. Bake 30 minutes or until thoroughly heated.
Sift dry ingredients and add liquids in order given. Flavor with vanilla. Bake at 350° in a 9 x 13-inch pan for approximately 30 minutes or until toothpick comes out clean.
Brown meat; add all remaining ingredients. Bake, uncovered, for 45 minutes. Stir every 15 minutes. Bake, uncovered, for last 15 minutes. Entire baking time is 1 hour at 350°.
Mix together first 6 ingredients. Add egg gradually. With floured hands and surface, work into meatballs (about 12 to 16). Pour about 3 tablespoons oil into a large frying pan, over high heat. When oil is hot, fry meatballs about 5 to 10 minutes, or until brown, turning frequently. Remove meatballs and let drain on paper towels. Place in ovenproof dish and pour over the taco sauce. Heat in a preheated 350° oven for 10 minutes. Sprinkle with chopped onions and serve.
Mix cereal and buttermilk; let stand until buttermilk is absorbed, about 3 minutes. Beat in eggs and oil. Add remaining ingredients; mix until flour is moistened. Cover tightly and refrigerate up to 3 days. (When you want hot muffins, bake as many as you need.)
Thaw and drain vegetables (if still frozen, just cook longer in oven). Mix vegetables, soup, sour cream, 1/2 can French fried onions and 3 ounces Swiss cheese. Bake at 350°, covered, for 1/2 hour or until bubbly hot. Put remainder of Swiss cheese and French fried onions on top. Put back in oven, uncovered, for 5 minutes to melt cheese and brown onions. Serves 6.
Mix ingredients and pour over chicken or pork. Bake at 350° for 1 to 1 1/2 hours.
Beat butter in bowl until creamy. Gradually mix in powdered sugar. Beat in eggs, one at a time. Add flour gradually. Mix each item one at a time. Grease pan lightly and place batter in tube pan as evenly as possible with spoon. Bake for 1 hour and 45 minutes; use toothpick to determine if cake is done.
Crumble sausage; brown and drain. With an electric mixer, whip eggs, cream and margarine together. Add sausage and 1 1/2 cups cheese. Pour mixture into nonstick 9 x 13-inch pan. Sprinkle remaining cheese on top. Cover loosely with foil and bake at 325° for 30 minutes.
Cream butter and sugar. Add syrup, oats, vanilla and salt. Press into a 13 x 9-inch pan. Bake at 375° for 12 to 14 minutes. Melt chocolate chips and peanut butter together. Spread over slightly cooled baked mixture.
Measure the cake flour and 1 1/4 cups sugar into a sifter. Measure the Crisco into mixer. Measure the milk and vanilla or almond extract into a cup. Have ready the 5 egg whites, beaten into meringue with 1/2 cup sugar. (Beat egg whites until foamy. Add 1/2 cup sugar gradually until soft peaks are formed.) Stir shortening just to soften. Sift dry ingredients. Add milk; mix until flour is dampened. Beat 2 minutes.
Mix the first 5 ingredients with an electric mixer. Let this rest for 15 minutes. Add oil and salt. Add enough flour to make dough easy to handle. Knead for at least 5 minutes. Let rise in a warm place for about 1 hour, covered. After rising, punch down; knead a little and divide into 1-inch balls (have greased hands and pan ready). Use a 7 x 11-inch size metal pan. Let rise to double bulk, about 1 hour. Bake about 15 minutes at 375°.
Mix cracker crumbs, sugar, butter and peanut butter. Press into a 9 x 13 pan. Melt chocolate chips and spread over top. Chill at least 30 minutes and cut into squares.
Combine baking mix, milk and cheese, mixing lightly but thoroughly. On floured surface, roll dough to 1/2-inch thickness. Cut with biscuit cutter and place on baking sheet. Bake at 475° for 10 to 12 minutes or until golden brown. Blend butter or margarine with garlic powder and brush on hot biscuits before removing from baking sheet. Yields 1 dozen.
Saute onions in oleo. Grate carrots and saute. Add squash and saute. Cook about 25 minutes. Add dressing mix and sour cream. Pour into a casserole dish. Top with cheese. Bake at 350° for 20 to 30 minutes.
Put 1 scoop of ice cream in a cup. Pour grape juice over ice cream. Ice cream will foam up to a very delicious drink! Yum!
Combine first five ingredients. Add milk gradually, stirring until smooth; add cheese. Cook over low heat until cheese melts and mixture is thick and smooth (about five minutes). Put two tablespoons of mixture in the bottom of six custard cups. Break an egg into each cup. Add another two tablespoons of mixture on top of each. Place in shallow pan containing one inch of hot water. Bake at 350° for 25 minutes. A delicious recipe from Wilma Green.
Bring to a boil in 2-quart saucepan all ingredients except flour. Pour this boiling mixture into flour. Stir and roll. Makes 10 large rounds.
Melt margarine in shallow baking dish. Stir in pecans to coat with margarine. Roast in oven at 300° for 30 to 45 minutes, stirring every 10 minutes. Taste test after 20 to 25 minutes. Roast to the toastiness that you desire. When done, drain on paper towels. Salt to taste while warm.
Combine the mincemeat, bread crumbs, plums, salt and spices in a mixing bowl. In another bowl, beat eggs until foamy. Add milk. Add this to the dry mixture and stir well. Add brandy and mix well. Pour into a buttered 2-quart pudding mold. Cover with a lid. Place mold on a rack in a large pan, then add boiling water halfway up the side of the mold. Cover the large pan with foil or a lid and steam over low heat for 4 hours. Occasionally check water level to see if more needs to be added. Cool, turning pudding out of mold. Soak with brandy.
Dissolve Jell-O in hot water; let cool. Add sugar into cold water. Stir until dissolved. Add juices, ginger ale, sugar water and Jell-O mixture. Freeze and serve slushy.
Heat the sugar and water until sugar is dissolved. Mix the remaining items and freeze until almost time to serve. Can leave frozen up to 3 months. Remove 1 hour before serving; thaw and add ginger ale or club soda. Can use Rocky Top's lemon/lime soda. This recipe serves 100. I freeze in gallon Ziploc baggies so they will lay flat in freezer. I use 2-liter bottles to 1 gallon bag, or to your personal taste.
Brown beef, onion and celery in butter. Put cooked noodles and meat mixture in a casserole. Stir lightly. Bake for 1 hour. Add olives the last 10 minutes (optional). I 4 times the recipe for 35 people.
Mix all ingredients together well, except Ritz. Sprinkle Ritz cracker crumbs all over top. Bake at 425° for about 30 minutes or until broccoli is done.
Combine flour, salt and pepper. Sprinkle on meat on both sides. Brown meat well on both sides in Dutch oven. Add rest of the ingredients. Stir well. Simmer, covered, for 2 to 2 1/2 hours or until meat is good and tender. Serve over rice or noodles.
Mix all ingredients together; mold into small balls and freeze. To cook, place frozen balls on cookie sheet. Bake 10 minutes at 350°. Do not crowd cookie sheet, it will lengthen cooking time. Makes 3 to 4 dozen.
Stir together all ingredients except chocolate chips. Put in an oblong 13 x 9-inch pan. Melt chocolate chips and pour on top of mixture. Let cool.
Saute beef, onion, garlic, oregano, salt and pepper until brown. Pour off fat. Stir in undrained mushrooms and spaghetti sauce. Simmer, uncovered, for 10 minutes. Coat 8-inch deep casserole dish with nonstick vegetable coating spray. Place half of cooked spaghetti in bottom of dish. Layer half of meat mixture on spaghetti.
Cook bacon until crisp. Remove from skillet. Add onion and green pepper to all drippings; cook until tender. Blend in flour, sugar, salt and pepper. Add tomatoes; cook until thickened. Add beans. Top with bacon. Heat at 350° for 30 minutes. Makes 6 to 8 servings.
In mixing bowl with an electric mixer, beat potatoes, milk and butter until smooth. Blend in salt and pepper. Pour into greased casserole dish. Cover with whipped cream and sprinkle with cheese and paprika. Bake at 350° until lightly browned.
In mixing bowl, beat sugar and butter; add eggs and mix well. Add flour, cocoa and salt. Stir in vanilla and nuts. Bake 25 to 30 minutes at 350° until set. Sprinkle top with powdered sugar.
Put peanuts, sugar, Karo and salt in microwavable bowl and microwave for 10 to 11 minutes on High. Remove bowl and add vanilla and butter until melted. Add soda; stir vigorously until it turns golden color. Pour on greased cookie sheet and cool. Break into pieces.
Combine vegetables, soup, sour cream, 1/2 cup cheese, pepper and 1/2 can onion rings. Pour into a 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 to 10 minutes longer.
Brown hamburger in skillet. Add salt and pepper. Add soups and water, enough for cooking. Cook over medium heat until thickened. Spoon over toasted bread or buns. Makes 3 to 4 servings.
Mix cheeses and margarine until blended. Add remaining ingredients; mix and mold into ball.
In fish fryer or deep boiler, bring to a boil enough oil to freely float fish. Roll fish portions in corn meal until well covered. Place into oil along with salt pork. Cook until fish floats to top and can easily be forked. Do not remove the bacon until all fish portions are done. Serve crisp bacon slices with the fish.
Dissolve gelatin in hot tomato juice. Add other ingredients and pour into molds. Chill several hours until set. Serve with a bit of Miracle Whip and an olive or two to decorate.
Trim all fat from meat; cut into very thin strips. Mix and soak overnight. Arrange strips on cookie sheet. Set oven at 200°. Leave oven door cracked to let moisture escape (put a spoon in the door). Bake 4 to 7 hours.
Brown ground beef, salt to taste and drain. Add all ingredients except the corn bread, simmer 15 to 20 minutes. Make cornbread according to package directions. Pour meat mixture into square pan. Dollop cornbread mixture on top of meat. Bake at 425° for 20 to 30 minutes or until brown. Makes 6 servings.
Mix all ingredients. Pour in two unbaked pie shells. Bake at 325° for 25 or 30 minutes.
Saute onion in butter. Mix rest of ingredients with onions and simmer on low for 10 minutes.
Using mallet, pound chicken pieces to about 1/4-inch thickness and set aside. Put some sauce in bottom of 6 x 10-inch baking pan. Spoon Ricotta onto centers of breasts and roll jellyroll fashion. Arrange chicken rolls, seam side down. Pour remaining sauce over chicken. Top with Mozzarella and bake at 350° for about 45 minutes or until tender.
Dip each cookie in the bowl of milk; arrange cookies in a single layer in a serving dish. Spread a layer of Cool Whip over cookies; alternate layers, ending with Cool Whip on top. Sprinkle with nuts. Refrigerate overnight.
Thoroughly clean 2 medium sized glass bottles (preferably made of brown glass). Combine coffee, sugar and water. Heat until sugar is combined with other ingredients. Pour in whiskey and stir. Put 1/2 of the vanilla bean in each bottle. Add the cooled Kahlua and seal. Let stand in a cool, dark place for at least 30 days.
Make cornbread according to directions. Add chopped broccoli and grated cheese. Bake until done. Almost a meal in itself.