HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large casserole dish lay 1 layer of dried beef. Wrap turkey cutlets in bacon and lay on dried beef. Mix cream of mushroom soup and sour cream well. Then spread over meat. Refrigerate overnight. Bake at 275° for 3 hours, uncovered, or until very brown and crispy on top. Serve with dried parsley and steamed fresh broccoli. Makes a nice company dinner.
Simmer first 2 ingredients for 30 minutes, with lid on. Simmer next 2 ingredients for 1 hour, with lid on. Cook coffee and sugar mixtures separately. Be sure the coffee mixture has cooled, then drain through a linen napkin 6 times. Combine strained coffee with the sugar-water mixture. Add vanilla. Bottle and let the Kahlua sit 1 month before drinking. This makes a great holiday gift!
Dissolve pudding mix in pineapple. Mix well. Add coconut, marshmallows and fold whipped topping into mixture. Refrigerate overnight and enjoy!
Mix all ingredients except Chinese noodles. Pour into 9 x 13-inch pan. Place Chinese noodles on top. Bake at 350° for 45 minutes to 1 hour.
Cream together shortening, sugars and egg. Add flour, soda and cream of tartar. Mix well. Add vanilla and coconut. Mix. Roll dough in walnut size balls. Dip tops in water and then sugar. Place on cookie sheet, sugar side up. Bake at 350°until golden brown.
Pour half and half into large bowl. Add pie filling mix. Beat with wire whisk until well blended, 1 minute. Let stand 5 minutes. Fold in whipped topping and crushed cookies. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand 10 minutes to soften before serving. Store any leftover pie in freezer.
Combine all ingredients in a 4-quart Dutch oven; bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
Cook and drain sausage; cut celery up fine. Mix all ingredients together. Put in casserole dish and grate cheese over top. Bake at 350° for 1 hour.
Combine all ingredients in a bowl and whisk until thoroughly blended. Pour into a lidded container and refrigerate for up to a week. Shake before serving.
Mix together butter and sugar. Coat pecans well with mix. Bake on cookie sheet at 350° for 10 minutes.
Hollow one loaf of bread to hold dip. Mix remaining ingredients. Make the day before to bring out the flavor. Break bread into pieces for dipping.
Mix together eggs, sugar, oil, zucchini, sour cream and vanilla. Sift together and add dry ingredients. Grease and flour two large loaf pans (or five mini loaf pans). Bake at 350° for 45 minutes to one hour.
Shred tomatoes, peppers, onions, and cabbage together. Soak in salt water 3 hours, then drain.
Cream together first 6 ingredients. Combine flour, cream of tartar and baking soda. Add flour mixture to creamed mixture. Add cereal, nuts and chocolate chips. Form into 1-inch balls. Arrange on cookie sheet. Press with fingers. Bake at 300° for 10 minutes. Aloha from Hawaii.
In a large skillet, cook ground beef, onion and garlic. Drain. Meanwhile in a crock-pot combine remaining ingredients except buns and cheese. Stir in meat mixture; cover and cook on low heat for 10 to 12 hours or on high setting for 3 to 5 hours. Toast buns and spread meat mixture over buns. Sprinkle with cheese.
Combine the first 5 ingredients. Put in a 2-quart casserole. Combine bread crumbs with butter and spread over potatoes. Bake at 350° for 50 to 60 minutes. Add Cheddar cheese.
Bake at 400° for 1 hour, then lower heat to 300° for 1 hour.
Layer cooked chicken and cooked broccoli in a 9 x 13-inch pan. Mix the chicken soup, water and mayonnaise and pour over chicken mixture. Next, add shredded cheese and bread crumbs.
Mix and form into balls. Melt 1/2 block paraffin with a small package of semi-sweet chocolate drops. Use a double boiler. Dip balls in chocolate. Place on rack to cool.
In a medium bowl combine crumbs, 2/3 cup mincemeat, meat, egg, salt and pepper. Mix well. Shape into 1 1/2-inch meatballs. In a large skillet, brown meatballs in oil; remove as browned. In same skillet, cook onion and green pepper until tender. Add remaining mincemeat, curry and ReaLemon. Mix well. Return meatballs to skillet. Cover; simmer 30 minutes, stirring occasionally. Serve with rice.
Brown meat and drain. Dump in crock-pot. Add all other ingredients, except cheese. Cut up cheese in chunks and drop in pot. Cook on low until melted. Serve with large corn chips.
In top of double boiler, melt margarine. Add onion and celery. Saute until tender. Place over boiling water. Add creamy peanut butter and flour; blend well. Stir in beef bouillon and lemon juice. Cook for 20 minutes, stirring occasionally. When serving, garnish with chopped peanuts.
Mix powdered sugar and cream cheese. Add peanut butter. Fold in Cool Whip. Spread on pie crust which has been baked and cooled.
Combine 2 cups white flour and next 7 ingredients in a large bowl. Mix well. Heat water and oil to 120° to 130° and add, blending at low speed until moistened. Beat 3 minutes at medium speed. Stir in remaining flour to make a firm dough. Knead for 5 minutes. Place in a greased bowl. Cover and let rise until doubled. Punch down; sprinkle cornmeal on surface and roll dough to 1/2-inch thickness. Cut into 3-inch circles. Place muffins on ungreased cookie sheet. Cover; let rise to double. Handle carefully. Bake on griddle at 325°, cornmeal side down, for about 8 minutes on each side. Cool on rack. Split with fork, toast and serve.
Mix pudding and pour in greased and floured 9 x 13-inch pan. Take one large can of peaches, drain juice and save. Arrange peaches on top of cake batter. Mix cream cheese, sugar and 5 to 6 tablespoons of peach juice. Spread on top of peaches. Bake at 350° in oven for 50 to 60 minutes. Sprinkle with powdered sugar on top when cool.
Combine caramels and 1/3 cup milk over low heat; stir until melted. Combine cake mix, 1/3 cup milk, margarine and nuts. Press half of mixture into greased 13 x 9-inch pan. Bake 6 minutes at 350°. Remove from oven and sprinkle chocolate pieces on top. Pour on caramel evenly. Crumble remaining cake mixture on top and bake at 350° for 15 to 20 minutes. Cool and cut into bars.
Mix cranberry juice and apple cider or apple juice. Just before serving, add ginger ale.
Pare and slice potatoes; place in a medium-sized casserole dish. Lightly salt and pepper potatoes. Mix soups and milk. Fry pork chops until brown. Drain chops and arrange on top of potatoes. Pour soup mixture on top of chops. Bake at 350° for one hour.
Cook soup according to package directions. Add vegetables and seasonings; cook for 10 minutes. Add ground beef, breaking it up into small pieces. Cook for about 30 minutes until meat and veggies are done.
Mix cake mix according to directions and bake in a 9 x 15-inch pan. See box for baking time. Remove cake from oven when done and immediately poke holes all over the cake with the end of a wooden spoon. Pour the jar of caramel sauce all over the cake and then do the same with the sweetened condensed milk. Let cake cool in refrigerator. Spread Cool Whip on top of cake and top with broken Skor bars.
Combine all ingredients and pour into unbaked pie shell. Bake at 350° for one hour.
Heat oil in pan. Add chicken pieces and brown. Remove from pan. Drain fat from pan. Add butter and sliced onion; cook until tender. Add undrained, chopped, mashed tomatoes, soup mix, soy sauce and 3/4 cup water and heat through. Place chicken in ovenproof dish and pour sauce over. Cover. Bake at 350° for 45 minutes. Remove chicken. Pour sauce in saucepan. Stir in blended cornstarch and 1 tablespoon extra water; stir until sauce boils and thickens. Pour over chicken.
Heat oven to 400°. Combine eggs, sugar, flour, syrup, butter and vanilla. Blend well. Pour into unbaked shell. Arrange pecans on top. Bake in lower part of oven for 15 minutes. Reduce temperature to 350°. Bake 35 to 45 minutes or until center appears set. Cool completely.
Heat over low heat one quart milk. Stir in until dissolved sugar and salt. Next add already beaten eggs. Beat with beater while cooking over low heat until mixture is thick and smooth. Do not boil. Cool and then add vanilla and remaining quart of cold milk. Pour into ice cream freezer and crank away. You can add 2 cups of fresh fruit for variety. If you want richer, add 1 pint whipped cream.
Crush crackers coarsely into a large bowl. Add tuna, onion, salt, pepper, green peppers, egg and milk. Blend well and form into four individual loaves. Place loaves in greased, shallow baking dish. Brush with melted butter. Bake in oven for 30 minutes at 375°. Heat soup and sliced eggs. Pour over loaves placed on a platter. Can be made into one large loaf.
Microwave peanut butter, chips and margarine one minute on High. Place cereal in plastic bag; mix with first mixture and add 2 cups powdered sugar. Toss to coat.
Cook sugar, milk and butter for 1 1/2 minutes. Start counting when mixture reaches full boil (234° on candy thermometer). Remove from heat and add oats, nuts, vanilla and peanut butter. Stir until well blended. Spoon onto wax paper and let cool.
Cream the first 5 ingredients together and set aside. Take your frozen shrimp and boil as directed on package. Rinse thoroughly in cold water and the cut into small pieces. You can also use canned shrimp. For best results, chill for at least 1 hour before serving.
Remove the rind and snip around the edges at 1/4-inch intervals to prevent the steak from curling. Put on a dish or plate and cover with waxed paper. Microwave on High 2 minutes. Brush with honey and mustard and cook for a further 30 seconds or until just cooked. Let stand for 3 minutes, during which time the ham will finish cooking. (Ham steaks tend to "pop" when cooking.) Transfer to a warm plate and garnish with pineapple, peaches, mandarin oranges or apple rings.
Melt margarine in large pan over low heat. Add marshmallows; cook, stirring constantly, until marshmallows are melted. Mixture is very syrupy. Remove from heat. Add Rice Krispies; stir until well coated. Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 9 x 13 x 2-inch pan. Cut into squares when cool. Yields 24 (2 x 2-inch) squares.
Beat eggs at high speed for 5 minutes. Gradually add sugar. Stir in flour, baking powder, cinnamon and salt. Stir in pumpkin and lemon juice. Spoon into greased and floured 15 x 10 x 1-inch pan. Top with nuts. Bake at 375° for 15 minutes. Turn out on towel; sprinkle with powdered sugar. Starting at narrow end, roll towel and cake together. Cool. Unroll for filling.
In a large pot over medium heat, cook beef until all red disappears, keeping beef in small chunks. Pour off fat. Add onion, green pepper, garlic, chili powder, oregano, basil and cumin and mix well. Cook, stirring until onion and green pepper are tender, about 5 minutes. Stir in sugar, salt, tomatoes, tomato sauce and tomato paste. Mix well. Bring to a boil, breaking up tomatoes with a fork. Simmer slowly, covered, stirring occasionally until thickened and all flavors are blended, about 1 hour. Add kidney beans, simmer covered, for about 15 minutes, or until hot. Makes 12 to 16 servings.
Mix milk with flour. Let stand, uncovered, in a warm (preferably sunny) place. When mixture begins to bubble and has a sour odor, it is ready.
Cream sugar, oleo until light and fluffy. Add vanilla and yolks, one at a time, beating until fluffy. Sift flour, corn meal and soda. Add alternating with sour cream. Beat egg whites and salt together until peaks form. Fold gently into batter. Bake in well greased and floured 10-inch tube pan. Bake at 350° for 1 hour.
Saute the onion and carrots in the oil until tender. Add the water and chicken bouillon; cook 10 to 15 minutes. Cook and drain the noodles, then add the noodles and thawed broccoli to the water. Bring to a slow boil, then add the garlic salt, milk and Velveeta cheese. Heat slowly until cheese melts.
Toss all ingredients except Fritos and dressing, which should be added at serving time to each salad. This will keep leftovers fresher.
Cream butter and sugar. Add eggs and beat well. Add dry ingredients. Drop onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix apples with 1/2 cup sugar and lemon juice. Place in graham cracker pie shell.
Boil chicken. When done, debone. In boiler of chicken stock, add Velveeta cheese. Start with 1/2 pound and add more to your taste. When melted, add noodles. When done, serve. Can be refrigerated and warmed up.
Melt margarine, peanut butter and chocolate chips. Then, in a large bag, place powdered sugar. Pour melted mixture over cereal. Cool. Put cereal in bag. Shake to coat the chocolate covered Rice Chex. Serves best when it has cooled.
Chop pepper and onion. Add to other ingredients. Serve hot or cold. Serves 6. Use cooked fresh or canned carrots.
Melt margarine in bottom of a 9 x 13-inch Pyrex baking dish. Sprinkle crumbs over margarine and stir. Add layers of chocolate chips, pecans, butterscotch chips and coconut. Pour the milk over top and bake at 325° for 30 minutes. Cool in pan and cut into bars.
Melt oleo; mix with crumbs. Beat Dream Whip with milk until stiff. Add sugar and cream cheese; mix well. Pour one half of the crumbs into dish. Add one half of the Dream Whip mixture. Then add pie filling. Add remaining Dream Whip mixture. Top with remaining crumbs.
Boil chicken with bay leaves until done. Save chicken broth. Take out chicken and let cool. Cut into bite size pieces. Cook spaghetti in chicken broth; drain and set aside. Saute vegetables in butter; do not overcook. Mix all canned items together. Add vegetables and spaghetti. Pour mixture into a baking pan, then top with grated Cheddar cheese. Place in oven or microwave to heat for a few minutes. Makes about 6 servings. Serve with green salad and garlic bread.
Put the chicken in a bag with flour and seasonings and shake well. Heat the butter and oil in a heavy skillet until quite hot, and brown the chicken thighs well on both sides. Transfer to a piece of foil or absorbent paper. Add the onions to the skillet and brown very well, using additional butter and oil if needed. Return the chicken thighs to the pan with the broth and	the additional paprika and simmer, covered, until the chicken is just tender, about 20 minutes. If the broth is absorbed, add more. Transfer the chicken to a hot serving dish. Add the sour cream to the pan off the heat and stir into the pan juices. Heat 1 minute. Pour over the chicken thighs. Sprinkle the lemon rind on top.
Melt the butter in a saucepan. Blend in the flour until smooth. Gradually add the milk, stirring constantly, to the boiling point. Mix in 1/4 cup of the cheese and cook over low heat for 5 minutes. Beat the egg in a bowl. Gradually add the hot sauce, beating constantly, to prevent curdling. Taste for seasoning.
Crush garlic clove and saute with olive oil. Add tomato paste and simmer 15 minutes. Add crushed tomatoes, basil, parsley, applesauce, salt and pepper. Simmer for 40 minutes. Add Romano cheese.
Crumble ground beef in greased casserole dish. Spoon part of soup over meat. Top with mixed vegetables and spoon rest of soup over. Bake at 350° for 1 hour.
Scrub potatoes under cold water. Dry with a paper towel. Pierce each potato twice with a fork. Place 1-inch apart on a paper towel in the microwave oven. Microwave at High (100%) until center is slightly firm, 10 to 12 minutes. Let stand 5 minutes. Cut potatoes in half lengthwise. Scoop out inside, leaving small amount next to outer skin. Add margarine, parsley, cheese, sour cream, salt and pepper. Mash well with a potato masher or electric mixer. Spoon mixture into potato shells. Place stuffed shells in a 2-quart oblong baking dish (microwave-safe). Top with chopped green onions. Sprinkle with paprika; just a few sprinkles on each. Cover with wax paper. Microwave at Medium heat (70%) until heated through, 4 to 5 minutes. Makes 6 servings.
Mix sugars and melted oleo; put in eggs, soda, vanilla and flour. Then cream in Crisco. You may need to add a little more flour. Roll in small balls and place between wax paper; press with bottom of a glass. Bake on an ungreased cookie sheet at 350° until light brown.
Heat oven to 350°. Mix meat, 1 1/3 cups of instant potatoes (dry), egg, salt, pepper, onion, catsup and milk. Spread in ungreased pie pan (9 x 1 1/2-inch). Bake, uncovered, for 35 to 40 minutes. Prepare remaining instant potatoes as directed on package for 4 servings. Top baked meat loaf with mashed potatoes; sprinkle with cheese. Bake 3 to 4 minutes longer, or until cheese melts. Makes 4 or 5 servings.
Cook spinach per package directions. Drain. Combine with drained artichoke hearts. Saute chopped onion in chopped oleo. Add sour cream, artichoke hearts and spinach. Season with celery seed. Put in casserole; cover with grated Parmesan cheese. Sprinkle with paprika. Heat in 325° oven for about 20 minutes. (I sometimes make in advance and refrigerate until ready to heat 25 or 30 minutes.)
Mix ingredients. Bake in greased pan at 350° for 25 minutes. Serves 9 to 10.
Cream butter, sugar and eggs; add flour, baking powder, salt, milk and vanilla. Mix well and reserve 1 cup of batter. Melt candy bars; add to reserved batter. Mix with other batter and pour into greased and floured pan. Bake at 350° for 45 minutes or until done. Frost with Fudge Icing.
Mix pineapple, flour and sugar. Add cheese and put into casserole dish. Mix cracker crumbs and melted margarine. Spread on top. Bake at 325° for about 30 minutes or until bubbly.
The night before you plan to prepare this dessert, punch two holes in the top of the can of milk and place in a pan of boiling water. Let simmer for 10 minutes. Leave in can and place in refrigerator overnight.
Combine cake mix, egg and 1/3 cup butter or margarine. Press into a 9 x 13-inch pan. Bake at 350° for 12 to 18 minutes. Spread marshmallows over crust while still hot. In double boiler, place corn syrup, peanut butter chips, 1/4 cup butter or margarine. Cook until smooth. Add Rice Krispies and peanuts. Immediately spread over marshmallows using back of spoon. Cool; cut into squares.
In a mixing bowl combine oil, vinegar, sugar, 1/4 teaspoon salt, dash of pepper and seasoning packet from noodles. Stir to dissolve seasonings. Stir in broken noodles, cabbage, chicken, onion and sesame seed. Cover and refrigerate for at least 3 hours. Before serving, stir in almonds and garnish with green pepper rings. Serves 8 to 10.
Spread rolls in pie pan. Press seams together to form flat crust. Bake until light brown. Brown hamburger and drain. Add taco seasoning. On baked crust, layer crushed taco chips, hamburger, cottage cheese, hamburger, chips and cheese. Bake until cheeses are melted. Bake at 350°.
Mix together all ingredients, except butter and chicken. Dip chicken in butter and then into crumb mixture. Bake for 1 hour at 300°.
Combine beef, egg, salt, pepper, bread crumbs and milk. Shape into tiny meatballs. Brown in butter, shaking pan occasionally to brown evenly. Mix water, vinegar, catsup, brown sugar, peppercorns, bay leaf, salt, raisins and gingersnap crumbs. When meat is browned, add sauce mixture. Bring to a boil. Cover skillet; lower heat and simmer 25 to 30 minutes. Stir gently several times while meat is simmering. Keep hot in a chafing dish and serve with toothpicks.
Mix all ingredients together and make out into small balls. Melt semi-sweet chocolate bits and a small piece of paraffin in a double boiler. Dip balls into chocolate mixture and place pecan half on top of each. Yields approximately 6 dozen.
Beat fruit cocktail in large bowl. Pour in 1 cup coconut, eggs and cake mix. Blend. Pour in 9 x 13-inch greased and floured pan. Top with brown sugar over batter. Bake at 325° for 45 minutes or until toothpick comes out dry. While cake is still hot, mix in small pan the butter, sugar and cream. Boil until margarine is melted. Add rest of coconut. Pour over hot cake. Cool and serve.
Preheat oven to 350°. Prepare a well-greased Bundt pan. Remove biscuits from tube, separate and cut into quarters; set aside. Mix together white sugar and cinnamon. Roll biscuit quarters into sugar mixture and then place into Bundt pan. Sprinkle nutmeats over all. Melt oleo and brown sugar in saucepan. Bring to a boil just enough to dissolve sugar. Pour sauce over biscuits and bake for 35 minutes. Remove and let stand 10 minutes. Turn out onto a large plate.
Combine flour, sugar, baking powder and salt. Mix. Add combined milk, margarine and egg. Fold in 2 teaspoons sugar and berries. Spoon in greased muffin pan 2/3 full. Bake at 400° for 20 to 25 minutes.
Cut up the tough end of the broccoli and cook along with the rice in the bouillon. When half done, add the rest of the broccoli pieces and finish cooking.
Heat oil in skillet, saute shrimp, garlic and green peppers 5 minutes. Stir in ginger, salt, pepper, chicken broth and beans. Cover and simmer 6 to 8 minutes. Combine cornstarch with cold water, stir into shrimp mixture and simmer 1 minute longer. Serve on bed of steaming hot rice.
In a large bowl, mash enough berries to equal 3 cups. In a saucepan, combine the sugar and cornstarch. Stir in the mashed berries and water; mix well. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; add food coloring if desired. Pour into a large bowl. Chill for 20 minutes, stirring occasionally, until mixture is just slightly warm. Fold in the remaining berries. Pile into pie shell. Chill for 2 to 3 hours. In a small mixing bowl, whip the cream until soft peaks form; sprinkle pudding mix over cream and whip until stiff. Pipe around edge of pie or dollop on individual slices. Makes 8 to 10 servings.
Melt cheese in top of double boiler over boiling water. Combine the horseradish, mayonnaise, Tabasco sauce and chopped chives. Stir into melted cheese. Pour into jar. Cool. Cover and let stand in refrigerator 24 hours. Makes a generous pound of cheese spread.
Chop pears, onions and peppers. Soak in water. Heat sugar and vinegar. Pour over mixture. Seal jars. Heat lids and rings.
Melt chocolate and butter. Beat egg yolks. Add sugar, milk and vanilla. Add chocolate mixture. Beat again. Add coconut and nuts. Bake in an unbaked pie shell at 350° for 35 to 40 minutes. Top with meringue.
Cook in saucepan on low heat until thick and tender. This is do your own thing recipe.
Melt margarine in 3-quart saucepan over low heat. Add marshmallow cream and chocolate chips. Stir until smooth. Add corn flakes and peanuts; toss until well coated. Drop rounded tablespoonfuls of mixture onto waxed paper or cookie sheet and cool. Makes 2 1/2 dozen.
In a medium saucepan, over very low heat, melt chocolate and shortening. Remove from heat and add sugar, egg, flour, salt and vanilla. Stir well. Pour into a greased 8 x 8 x 2-inch baking pan and sprinkle with chopped nuts, if desired. Bake in a preheated 400° oven for 12 minutes or until cookies test done. Remove from oven; cool in pan and then cut into 2-inch squares. Makes approximately 16 squares.
Mix all ingredients together and pour into pan. It will be very sticky. Bake at 350° for 15 to 20 minutes.
Cook until thick. Add red food coloring. Add strawberries and pour into baked pie shell.
Place bananas in baking dish. Roast 15 minutes. Cool. Process bananas, sugar and rum. Puree. Add cream. Process until fluffy (approximately 2 minutes). Can be made up to 4 hours ahead. Cover. Chill.
Mix together all ingredients and pour into uncooked shell. Bake at 375° for 45 minutes or until done.
Saute onions and green pepper in melted shortening until onions are yellow. Add ground beef; fry until mixture falls apart. Stir in remaining ingredients. Pour into greased 2-quart baking dish. Cover and bake at 350° for 1 hour. Remove cover the last 15 minutes. Serve hot with cornmeal muffins and salad.
Dissolve gelatin in boiling water. Add crushed pineapple, strawberries, bananas and walnuts. Pour half of mixture in a pan and refrigerate until firm. Spread with sour cream and pour remaining mixture over sour cream. Chill until firm.
Put drained peas in 9 x 12-inch casserole. Saute onions, celery and pepper in butter. Add to peas. Add rest of ingredients. Top with bread crumbs. Cook at 350° for 20 to 30 minutes.