HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 6 ingredients together. Roll or pat out flat on waxed paper to edge. Sprinkle with cheese and mushrooms. Roll up, sealing ends. Put in loaf pans. (Makes two loaves.) Bake at 350°, covered with foil, for approximately 1 1/2 hours. Uncover for last 15 minutes.
Place chuck roast in slow cooker. Combine remaining ingredients in mixing bowl. Pour barbecue sauce mixture over chuck roast. Cover and cook on low eight to ten hours or on high for four or five hours. Remove chuck roast from slow cooker and shred meat. Place shredded meat back in slow cooker. Stir meat to evenly coat with sauce. Spoon meat into sandwich buns and top with additional barbecue sauce if desired.
Pat into 9 x 12-inch pan the crumbs and melted oleo. Beat for 10 minutes the oleo, eggs and powdered sugar. Pour over crust. Cut bananas lengthwise and put on mixture. Drain large can of pineapple and pour over. Cover with Cool Whip. Decorate with cherries cut in half and crushed nuts.
Dissolve jello in hot water. Cut up candies and dissolve in hot water. Drain pineapple and add the liquid to the cold water. Add to first mixture; allow to set partially. Then add whipped Dream Whip and the crushed pineapple. Let set. (You may also use whipped cream or Cool Whip.)
Brown beef, onion and green pepper in skillet. Drain off fat. Stir in next 6 ingredients (let simmer). Cook noodles. In separate bowl, mix the cream cheese, sour cream, cottage cheese and green onion. Use 9 x 13-inch dish. Layer half of noodles (on bottom), half of ground beef mixture and all of cream cheese mixture. Put on rest of noodles, and rest of ground beef (in order listed). Put shredded Monterey Jack cheese on top. Bake in 350° oven for 30 minutes (if cold, bake for 45 minutes). Bake 20 minutes covered with aluminum foil and 10 minutes uncovered.
Roll dough 1/4-inch thick. Cook sausage. When completely cooked, add eggs, cheese, salt and pepper. Spread on dough. Then roll up dough as a jelly roll. Place in a warm place and let rise 1/2 hour. Cook in a 375° oven until crust is golden, about 35 minutes.
Soften cheese to room temperature. Spread cheese on ham slices; roll up from long side. Slice into 1/2 inch thick rounds. Place on serving plate. Sprinkle lightly with paprika and garnish with parsley.
Barely cook broccoli spears. Place in buttered casserole dish. Arrange the chicken on top. Cover with soup, mayonnaise, lemon juice and curry powder, all mixed together. Cover with shredded Cheddar cheese. Top with soft bread crumbs mixed with melted butter. Bake for 30 minutes in 350° oven.
Make layers of peas, soup, eggs, cheese, pepper and cracker crumbs until all are used. Make a sauce of milk, flour and butter. Add remaining ingredients. Pour over layers. Bake at 350° for 30 minutes. Makes 8 to 10 servings.
Cut Cheddar cheese into cubes; set aside. Cook spaghetti in	1-quart of water. Do not drain! Add tomatoes and cheese. Simmer on low heat for 15 minutes. Serve while hot. Serves 6.
Bone chicken breasts and remove skin. Slice horizontally into slices (1/8 inch thick); then cut into squares. Arrange on tray. Slice mushrooms. Cut green parts off onions into 1-inch long pieces; slice white part 1/4 inch thick. Arrange on tray. Pour chicken broth into small pitcher. Mix soy sauce, cornstarch, sugar and salt. Pour into pitcher. Place oil and nuts in container. Arrange ingredients at table with electric frypan. Heat 1 tablespoon oil to 350°. Add cashews, all at once. Cook 1 minute, shaking pan. Remove and set aside. Add remaining oil and chicken. Cook quickly, turning until opaque. Add mushrooms and broth. Cover and simmer 2 minutes. Stir in soy sauce and cook until thickened, stirring constantly. Simmer 1 minute, uncovered. Mix in onions. Sprinkle with cashews. Serve over bed of white rice.
In a large bowl, combine vegetables with salt. Let stand 1 hour. Place remaining ingredients in a saucepan; bring to a boil and boil 1 minute. Cool and drain vegetables; add vinegar mixture. Stir gently. Put into plastic freezer container and freeze. When ready to use, defrost and serve chilled. Yields 1 1/2 to 2 quarts.
Combine the flour, shortening, baking powder and salt until crumbly. Add the water slowly. Knead 3 minutes. Cover and let rest 15 minutes or until slightly bloated and shiny. Form into 1 1/2 -inch balls. Roll thin and cook on ungreased griddle.
In saucepan, melt chocolate pieces and butter over low heat. Remove from heat; blend in egg. Stir in sugar, nuts and marshmallows, blending well. Shape into 1-inch balls. Roll in coconut. Chill. Makes about 48 pieces.
Crumble hamburger into 3-quart microwave dish. Add carrot, onion and garlic. Cook 4 minutes and stir. Cook 3 to 4 minutes longer and drain. Stir in remaining ingredients, except 1 cup water. Cover and cook. Stir every 6 minutes until vegetables and macaroni are tender.
Mix ingredients in a Tupperware container that can be put in the freezer. Beat ingredients with mixer. Freeze for 3 days.
Brown beef with garlic and onion; drain. In 2-quart casserole dish, combine the meat. Mix salt, chili powder, beans, tomatoes, rice and meat. Bake, covered, at 350° for 30 minutes. Uncover and sprinkle with cheese and olives. Bake 15 minutes more.
Heat soup and milk to boiling; stir in vegetables. Cover; cook over low heat for 20 minutes, or until veggies are tender. Stir in cheese and heat through. Makes 6 servings.
Prepare dinner as directed. Brown hamburger. Add celery, green pepper and onion, cook until tender. Stir in corn, tomato sauce, salt and pepper. Add dinner, mix well. Pour into 2-quart casserole. Bake at 350° for 15 to 20 minutes.
Using your prettiest chafing dish, melt the jelly over medium heat. Add the drained cherries and heat thoroughly. When the cherries are hot, float the brandy on top of them. Don't stir. Give the liqueur a moment to heat through, then set afire. Just before the flames die, ladle the cherries and juice over rich vanilla ice cream and serve immediately.
Heat butter in a skillet to 250°. Saute onions, green pepper and garlic for 2 minutes. Add fish and saute 3 minutes on each side. Season with Cajun seasoning. Cover fish mixture with tomato sauce. Cover skillet and simmer 6 to 8 minutes. Serve with rice, salad and French bread.
Preheat oven to 350°. Brown hamburger, bacon and onion in skillet. In large pot, add all the beans with juice (do not drain beans). Add meat mixture to beans. In bowl, mix together next 6 ingredients; add to meat and bean mixture. Bake 1 hour.
Mix sugar, oleo, eggs and flavoring well. Add dry ingredients; refrigerate 2 hours. May be rolled out and cut into shapes or dropped by teaspoon on greased cookie sheet. Bake about 8 to 10 minutes in 350° oven.
Mix all ingredients together; cook over low heat until thickened. Cool before serving on roll. Yields 6 servings.
Pour milk into mixing bowl. Add pie filling mix. Beat with wire whisk until well blended, one minute. Let stand 5 minutes. Blend in pumpkin, spice, almonds, chips and 2 cups of Cool Whip. Spoon into pie crust. Chill 4 hours. Just before serving, garnish with remaining Cool Whip and chocolate curls.
Bring water to rapid boil. Add garlic, salt, pepper, chickpeas (with juice) and oil. Bring to rolling boil. Add pasta (and onion and bouillon, if desired). Cook until pasta is tender. Do not drain. Serve with grated Parmesan or Romano cheese and a loaf of crisp bread. This soup may be reheated in microwave.
Brown ground beef and onions. Drain. Stir in drained chilies, beans, seasoning mix and water. Spread into 8-inch glass baking dish. Heat oven to 350°.
Place pork chops in single layer in baking pan. Place 1 onion slice topped with 1 lemon slice on center of each chop.
Mix sugar, flour, nutmeg, salt and cinnamon. Make two crusts. Put lower crust in pan. Put half of mixture in crust. Fill in apples. Put balance of mixture. Dot with oleo. Put on top crust. Brush with milk. Sprinkle with sugar. Bake 10 minutes at 400°, then 40 minutes at 350°.
Wash and dry lettuce. Crisp-fry bacon; drain on paper towel and crumble. Combine vinegar, water and sugar. Heat to boiling point. Tear lettuce into pieces in large bowl; add bacon and pour dressing over all. Add salt and pepper to taste. Serves four.
Sift together all dry ingredients. Add strawberries and eggs, along with oil. By hand, mix well. Pour into 2 greased loaf pans and cook at 350° for 1 hour.
You will need 4 c. fresh vegetables cut into bite-sized pieces. Combine all ingredients, except 1/2 cup parsley in a large heavy pot. Add enough water to cover vegetables. Cover tightly and cook over medium heat until vegetables are just tender but still crisp. This will take 10 to 12 minutes. Remove from heat, remove cover and let vegetables cool in the pot. When cool, transfer to serving dish. Cover; chill to allow flavors to blend. Bring to room temperature to serve. Top with remaining parsley. Yield: 6 servings. Carbohydrate 16 g, protein 4 g, fat 24 g, calories 297.
Brown hamburger and onions; drain fat. Add green beans, drained, and the can of soup. Pour into a casserole. Top with mashed potatoes. Bake at 350° for 30 to 45 minutes.
Preheat oven to 325°. Grease a 10-inch tube pan. In large bowl, with mixer at low speed, beat sugar and margarine just until blended. Increase speed to high; beat until light and fluffy. Reduce speed to low; add sour cream, orange juice, vanilla, orange, lemon and rum flavorings; add eggs and beat until blended. Add flour, salt and baking soda; beat until well mixed. Spoon batter into prepared tube pan and bake 1 hour and 10 minutes or until toothpick comes out clean. Cool pan on wire rack. Sprinkle cake with confectioners sugar.
Melt all together, then add flavorings. Chill for 2 hours or until firm. Shape into small balls. Roll in ground nutmeal, coconut, powdered cocoa, powdered sugar, etc.
Preheat oven to 350°. Place margarine in bowl and melt. Melt margarine in 2-quart baking dish. Combine flour, sugar, milk and 1/4 cup syrup from peaches. Pour into baking dish. Top with canned peaches. Do not mix. Bake at 350° for 50 to 55 minutes or until golden brown.
Line 12 muffin tins with muffin cups. Place 1 vanilla wafer (flat side down) in each muffin cup.
Brown beef and pour off fat. Add sugar, salt and tomato sauce. Cook and simmer for 15 minutes. Cook noodles and drain water. Blend onions with sour cream and cream cheese.
Brown burger with salt, pepper, brown sugar and onion. Add tomato soup and set aside. Cook noodles and drain. Stir in chicken soup, adding a dash of milk to help mix. Layer 1/2 each burger mix, noodle mix and cheese. Repeat. Bake at 350° for 30 minutes.
Use well-greased casserole. Put shrimp, bread and cheese in layers in casserole. Pour melted butter over ingredients. Beat eggs and milk with seasonings and pour over other ingredients. Let stand overnight in refrigerator in a covered casserole. Sprinkle potato chips on top and bake in 350° oven for 45 minutes.
Beat eggs and molasses. Dissolve soda in hot water and add to egg mixture. Mix crumb ingredients well with hands and reserve 1/4 cup for topping. Mix remaining crumbs with goo. Bake at 400° for 15 minutes, then 325° for 35 minutes.
Saute onion in margarine. Add drained whole kernel corn, creamed corn, bell pepper, pimentos, rice, sugar and egg. Season to taste. Pour into greased, shallow pan and cover with grated cheese. Bake until bubbly at 350°. Serves 8 to 10.
Melt margarine. Mix all ingredients together (reserving 1/2 cup chocolate chips) until smooth. Spread in a 9 x 12-inch pan and sprinkle top with reserved chocolate chips. Bake at 350° for 30 to 35 minutes.
Drain pears (save 1 cup liquid). Boil liquid; add jello. Stir until dissolved. Let partially set. Blend cream cheese and pears in blender or with a potato masher. Add jello mixture and pecans. Fold Cool Whip into mixture. Place in mold or pan.
Fry hamburger and onions until meat is brown. Add rest of ingredients and simmer. This recipe will yield 20 barbecues.
Combine the first 7 ingredients until smooth. Line an 11 x 14-inch jelly roll pan with wax paper and grease sides of pan. Pour batter into pan. Bake at 350° for 15 minutes. Remove immediately and place on linen towel that has been sprinkled with confectioners sugar; remove wax paper and roll cake in towel. Refrigerate for 1 hour.
Combine first 5 ingredients. Stir well. Add mayonnaise mixture to the next four vegetables. Chill overnight. Line serving bowl with lettuce leaves and fill with salad before serving.
Preheat oven to 350°. In medium bowl, lightly mix together meat with soup mix, eggs, catsup, bread crumbs and water. Shape into a loaf. Place in shallow baking pan and gently pack. Bake 1 hour. Makes 6 to 8 servings.
Cook noodles until almost done and drain. In a large bowl, mix all your cans of soup as directed. Add the sour cream, salt and pepper and mix good. Add the mixed vegetables and tuna and mix again. In a large roasting pan, pour your noodles and spread good to cover bottom of pan. Pour soup and vegetable mixture over the noodles and bake about 30 minutes in a 400° oven. Take out and sprinkle crushed Ritz cracker crumbs over the top. Return to oven about 5 minutes. Serve with salad crackers for complete meal.
Cook in a saucepan on low heat the butter, eggs, vanilla, flour and milk until it starts to thicken. Brown sugar in iron skillet; pour into milk mixture. Pour into baked 9-inch pie shell. Be sure to separate eggs if you like a meringue top.
Combine dry ingredients. Add buttermilk, egg and onion, stirring well. Carefully drop batter by tablespoons into deep hot oil (370°). Cook only a few at a time, turning once. Fry until hush puppies are golden brown, 3 to 5 minutes. Drain well on absorbent towels.
Beat cream cheese, sugar and peanut butter until combined. Dissolve gelatin in boiling water; combine with cream cheese mixture. Add milk and stir until smooth. Gently stir in Cool Whip until thoroughly mixed. Pour into 2 pie crusts. Freeze until shortly before serving time.
Heat the oil in a skillet; saute the bean sprouts for 1 minute, stirring steadily. Mix in the ginger and salt. Cover and cook 2 minutes. Stir in the green onions and soy sauce; cook 3 minutes. Serves 3 to 4.
Microwave vegetables according to package instructions. Mix together meat, egg and bread crumbs. Place meat mixture between 2 sheets of Saran Wrap and flatten with rolling pin. Remove top sheet after flattening. Sprinkle on cheese, then mushrooms and vegetables. Roll the meat into a jelly roll shape, using bottom sheet of Saran Wrap to help. Lift onto a cookie sheet, seam side down. Discard second sheet of Saran Wrap. Bake at 375° for 1/2 hour or until done.
Cut meat into 6 serving size pieces; pound to 1/8-inch thickness. Cut small slits in fat edges to prevent curling. Combine eggs and the water. Stir together dry potatoes, cheese and salt. Dip each piece of veal in egg mixture, then in potato mixture; repeat dipping to give each a second coating. In skillet, brown veal in hot Crisco for 3 minutes. Turn carefully and brown second side about 3 minutes. Serve with lemon wedges, if desired. Makes 6 servings.
Bake shell. Remove from oven and cool. In a medium bowl, beat the egg yolks until thick. Blend in the condensed milk using a whisk for this and the following step. Gradually add the lime juice. Spoon the mixture into the cooled shell. Preheat the oven to 350°.
Cook green beans according to package directions. Drain well and place in casserole dish. Combine butter, salt, pepper, onion, sugar and sour cream. Heat thoroughly. Pour over beans. Top with Swiss cheese and cracker crumbs on top. Bake at 350° for 25 to 30 minutes. Serves 6 to 8.
Add oil to large heated skillet and saute onions, peppers and jalapeno. Mix in all spices and cook until onion is translucent. Add milk, Ro-Tel and broth; bring to a simmer. Remove from heat; stir in beef and cheese. Cut tortillas into quarters and place half into a greased 2 1/2-quart casserole dish. Top with half of the beef mixture. Repeat layers, ending with beef mixture. Bake at 350° for 30 minutes. Serves 8.
Preheat oven to 350°. In a large bowl, combine rice, salt, egg and 1 cup cheese. Press over bottom of 12-inch pizza pan, making outer edge slightly higher. Top with pizza sauce and favorite pizza ingredients. Bake 25 minutes. Sprinkle with remaining cheese. Bake 5 minutes more or until cheese melts.
Cream margarine and sugar. Add eggs, one at a time. Add lemon extract, 2 cups flour with baking powder sifted into it. Cut fruit and dredge with the remaining 2 cups flour. Add dredged fruit and nuts to batter. Turn into a prepared tube pan (line with wax paper) and bake at 275° for 2 1/2 to 3 hours. Put a pan of water under the cake while baking.
Add rice to rapidly boiling water; add salt and butter. Cook and simmer for 15 minutes. Add milk and vanilla. Simmer 15 minutes longer. Thoroughly blend eggs, sugar and vanilla. Add a small amount of the hot mixture to egg mixture blend. Add to hot mix; cook 5 minutes longer, stirring constantly. Pour into heated serving dish. Sprinkle with nutmeg. Serve while still warm.
Beat sugar and eggs together. Add flour and baking powder, beating well. Bring milk and butter to a boil. Beat in preceding mixture and add vanilla. Bake at 350° for 40 minutes in a tube pan.
Brown hamburger and onions. Peel and slice potatoes. Add 1/3 can water to vegetable soup and add to hamburger. Fix potatoes and hamburger-soup mixture in layers and repeat until all is used. Add 1/3 can water to mushroom soup and pour over top of casserole. Bake 1 hour.
Pour strawberry jello, hot water and ice cream in 11 x 13-inch glass pan. Make a lemon jello with 1 cup hot water and 1/2 pint of ice cream. Same as last with orange jello. With lime jello, make as other. Pour each jello as first. Makes ribbon jello.
Add water to a large boiling pot. Chop potatoes and onions. Put baby carrots in whole. Mix all vegetables with water. Stir in tomato paste. Add salt and pepper to taste. Cook at medium heat for two hours.
Mix with mixer. Add a little water at a time to make a smooth-like dough. Roll into balls. Make little patties or mold. Dip into chocolate.
Make stuffing according to directions; cool. Mix meat and milk together. Pat into 12 (6-inch) circles. Spoon 1/4 cup stuffing on each circle. Draw edges up and seal into a ball. Place in a 9 x 13-inch pan. Heat soups, sauce and catsup until bubbly. Pour over bundles. Very good. Bake, uncovered, at 350° for 50 to 60 minutes.
Cream shortening and sugar. Add eggs and vanilla. Mix in flour, salt and soda water. Set aside. In saucepan, cook dates, sugar and water until mixture is paste-like. Drop dough onto greased cookie sheet. Indent center with spoon and fill with date paste. Bake at 350° for 10 minutes.
Stir batter, pour over apples. Bake at 375° for 30 to 40 minutes. Serve immediately.
Combine softened cream cheese, sugar and vanilla, mixing until well blended. Blend in egg. Spread onto bottom of pastry shell uneven.
Saute chopped onions in butter with garlic until yellow. Add salt, curry powder and shrimp. Heat until shrimp are completely done. Add soup and raisins. Add sour cream 15 minutes before serving. Serve Shrimp Curry over rice. Have sauce and rice very hot.
Melt butter in baking dish. Cream flour, sugar, baking soda, milk and vanilla together and pour into melted butter. Pour peaches on top and bake at 375° until cake is done.
Stir chicken, green pepper, 1/2 cup salsa and cream cheese in saucepan over low heat until smooth. Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in lightly greased 12 x 8-inch baking dish. Stir cheese spread and milk in saucepan over low heat until smooth. Pour sauce over tortillas; cover with foil. Bake at 350° for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas. Makes 4 to 6 servings.
Slice unpeeled cucumbers and dice other vegetables. Place in large canning pot and cover with salt and water. Soak 12 hours. When time has passed, heat vinegar, sugar and spices. Drain water off vegetables and add hot vinegar mixture. Bring to a boil, approximately 10 minutes or until mixture is well heated. Transfer to hot canning jars and seal with hot disks and rings.
Melt butter and marshmallows in a large pan. Remove from heat and stir in vanilla and food coloring. Fold in Cheerios. Cool. Butter hands and shape 2/3 cup mixture into tree on wax paper. Add gumdrop slices and a star on a toothpick.
Chop cooked broccoli and add the eggs, soup, onions, mayonnaise, salt and pepper. Pour mixture into a well buttered baking dish and top with grated cheese. Then top with cracker crumbs and dot with butter or margarine. Bake in 350° oven for about 25 or 30 minutes.
Bake cake in 3 separate pans. In a glass bowl, put layer of cake, then layer of crushed pineapple, then layer of strawberries, then layer of Cool Whip. Repeat until 3 layers thick. Top with some whole strawberries. Moist and makes pretty dish.
Put all ingredients in crock-pot (slow cooker). Cover with water. Cook over low heat for 12 hours. Take bones out and break up roast meat. Cook another 12 hours. Serve over Fritos with lettuce, tomatoes, cheese, olives, sour cream and salsa.
Skin, clean and cut up the 2 squirrels. Put them in a pot and pour in enough water to completely cover them. Cook until tender. Take the squirrels out and save the broth to make the gravy. Roll the squirrels in flour and fry in a skillet in Crisco until brown like chicken. Take the broth you saved and get it ready to boil; pour in a mixture of 3/4 cup of milk and 2 tablespoons of flour. Stir until it thickens.
Mix all ingredients together (except coconut) and shape into small balls. Roll in coconut. Keep in refrigerator or freezer.
Mix dry pudding and pineapple. Add Cool Whip and marshmallows. Mix and refrigerate.
Preheat oven to 400°. Prepare tube pan. In mixing bowl, beat eggs until lemon colored. Add 1 cup sugar; blend. Add 1/2 cup flour; blend. Add 1/2 cup flour and baking powder mixture; blend. Add water gradually. Blend. Add flavoring. Bake 20 minutes.
Mix all together using a hand mixer, then spread on English muffins. Place muffins on cookie sheet and put in a 350° oven until toasted. Cut muffin slices into 4, then serve.
In a medium bowl, combine powdered sugar and cream cheese until mixed well. In a separate bowl, mix together warm water and gelatin and then add mixture to cream cheese mixture. Quickly add peanut butter and Cool Whip to the mixture. Pour into the graham cracker crust. Chill for 1 hour. Will keep in the refrigerator for 2-3 days.
Cream butter and sugar and add lemon rind and nutmeg. Add beaten eggs gradually. Sift flour, spice, soda and salt together and add fruit also. Add crumbs and brandy and mix well. Tie securely in well floured pudding cloth, allowing room to swell. (May use calico or muslin.) Keep boiling in large saucepan (adding boiling water as needed) for 6 to 8 hours and hang to dry. Alternately it may be cooked in a steamer. Reheat when ready to serve by boiling for 1 hour. Serve with custard and/or brandy butter.
Melt morsels in double boiler. Stir in noodles and nuts with rubber spatula. Spoon onto waxed paper. Let cool. Place in tightly covered container.
Heat vegetable mixture as directed on package. Add tuna and stir lightly. Microwave on High, uncovered, 45 to 60 seconds or until heated through. Makes about 1 serving, 240 calories.
Place potatoes in medium saucepan. Add water to cover. Bring to a boil. Cover. Reduce heat and simmer 12 minutes. Drain well. Cut each potato in half. Clean the mushrooms with damp paper towels. Remove stems, reserving stems for another use. Thread potatoes, mushrooms, tomatoes and peppers alternately onto six 12-inch wooden skewers. Place kabobs in a large, shallow dish. Combine Italian dressing and next 4 ingredients in a small bowl; stir well. Brush over kabobs. Cover and marinate in refrigerator 4 hours. Coat grill rack with cooking spray. Place on grill over medium-hot coals. Place kabobs on rack and cook 12 to 13 minutes or until vegetables are tender.
Combine and mix all ingredients, except cheese. Pour into a greased skillet and bake 1 hour at 350°. Add cheese the last 30 minutes of baking.
Mix pudding as instructed on box. Add the Cool Whip and marshmallows. Not too long before serving, add the bananas and Grape-Nuts.