HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix tuna, soup, water, soy sauce, onion and celery. Place 1/2 fried noodles on bottom of casserole pan; add tuna mixture. Top with balance of noodles. Sprinkle nuts on top. Bake for 30 minutes in 350° oven. Serves 4.
Combine cream of chicken soup, water and canned chicken in pan on stove. Cook on low heat until ingredients are well mixed. Pour mixture into baking pan. Open cans of biscuits; arrange on top of mixture with edges of biscuits touching each other. Bake at 450° for 8 to 10 minutes or until biscuits are light brown.
Preheat oven to 350°. Into a large bowl, measure 1/2 cup sugar and remaining ingredients. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula.
Brown meat and onion; drain. Add seasoning mix and 1/3 jar picante sauce. Grate Monterey Jack and Cheddar cheeses. In a greased 9 x 13-inch baking dish, layer tortillas, meat mixture, grated cheeses and picante sauce. Top with cheeses and garnish with sliced olives and chopped bell pepper. Bake at 350° for 20 to 30 minutes.
Mix all the ingredients. Place in a 9 inch x 13 inch baking dish. Bake at 350° covered for 20 minutes.
Cream the fat and sugar. Add the egg and vanilla. Sift the dry ingredients together. Add the nuts and combine with the first mixture. Stir until blended. Chill and then form into a roll of the desired size. Roll in wax paper and chill thoroughly.
Brown beef until turns slightly brown. (It's better to leave it a little chunky.) Put in crock-pot along with other ingredients in order listed. Stir once. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours.
Mix sugar, butter, milk, baking powder, salt and flour. Put in greased 8-inch casserole. Put cherries on top of batter; dot with margarine and add 1 cup sugar. Pour boiling water over all. Bake at 350° for about 35 minutes. Cherries will to to bottom and form a sauce. (I usually double this and put in 9 x 13 pan.) Serve with ice cream.
Cream sugar and shortening and add eggs, one at a time. Beat 2 minutes after each. Add extract, buttermilk and flour. Add coconut. Stir well, then beat 2 1/2 minutes with mixer. Bake 1 hour 350°.
Melt butter in dish and coat bottom and sides of a 13 x 9 x 2-inch glass baking dish. Mix eggs, milk, sour cream and salt. Stir in scallions. Pour into prepared baking dish. Bake at 325° for 30 to 35 minutes.
Stir together dry ingredients. In mixing bowl, beat shortening and butter for 30 seconds; add sugars and beat until fluffy. Add egg, milk and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well combined. Stir in oats and walnuts. Chill dough 2 hours. Form 1-inch balls. Dip tops of balls in additional sugar if desired. Place on ungreased cookie sheet. Bake at 375° oven for 10 to 12 minutes.
Peel and dice apples and bananas. Cut grapes in half. Drain cherries and cut in half. Add walnuts; add enough Miracle Whip to hold together.
Mix flour and powdered sugar. Blend butter or margarine into first mixture. Spread into greased 10 x 10-inch pan. Bake for 10 to 15 minutes at 350°. Cool.
Cook chicken livers in boiling water. Cool and put in food processor. Add remaining ingredients, except Miracle Whip. Blend until smooth. Fold in Miracle Whip. Makes approximately 2 cups.
Spread softened cream cheese in bottom of pie plate. Pour chili on top of cream cheese. Top with chopped chili peppers, then sprinkle with Cheddar cheese and olives.
Beat applesauce and brown sugar until blended. Add about 1/2 flour, the sugar, egg, baking powder, cinnamon, baking soda, cloves and vanilla. Beat until combined, scraping sides of bowl. Beat in remaining flour. Stir in oats, carrots and raisins. Drop by rounded teaspoon 2 inches apart on cooking sheet. Bake in a 375° oven for 10 to 12 minutes. Cool on a wire rack. Yields 4 dozen.
Wash and drain broccoli and cauliflower. Cut broccoli flowerets only and cauliflower into small pieces. Mix dressing mix with sour cream and mayonnaise. Add bacon bits and cheese. Toss with vegetables. Refrigerate several hours before serving.
Heat margarine in 9 x 9 x 2-inch pan. Sprinkle crumbs over margarine and pat into a crust. Sprinkle in next 3 ingredients. Pour milk evenly over entire pan. Bake at 350° for 30 minutes. Cut into squares while warm. Yields 24.
Combine first 5 ingredients in a mixing bowl; mix 2 minutes on low speed of electric mixer and set aside. Combine flour with remaining ingredients in a large mixing bowl; mix 3 minutes with a heavy-duty electric mixer at medium speed (5). Add yeast mixture and mix 3 minutes at medium speed. Cover and let rise in a warm place (85°), free from drafts, about 3 hours or until the dough has doubled in bulk. Punch dough down. Cover and refrigerate overnight. With lightly floured hands, shape dough into 1 1/2-inch balls. Place in 3 greased 9-inch round pans. Let dough rise in a warm place (85°), free from drafts, about 1 hour or until doubled in bulk. Bake rolls at 400° for 10 to 12 minutes. Yields about 2 1/2 dozen.
Put in oven for about 5 hours or until meat falls apart at 250°. After done, mash with potato masher and serve in buns or over noodles.
Cut all fat from meat, and brown in Dutch oven with the butter. Turn meat to all sides to brown. Remove from pot and saute cut up onions. Remove onions and return lamb to pot. Sprinkle the onions over the meat, add pepper, salt and caraway seed. Cover and simmer until meat can be pierced with fork. This will take about 2 hours on a low flame, or according to weight of meat.
Cook broccoli according to directions on package. Mix all ingredients. Add broccoli and mix well. Bake at 400° for 30 minutes. Makes a large casserole.
In a food processor, mince garlic. Add beans; puree. Add remaining ingredients; process until basil is finely chopped. Serve at room temperature or chilled with Crudites and pita chips.
Line a 9-inch pie plate with plastic wrap and set aside. Combine first 3 ingredients in a small mixing bowl; beat at medium speed of an electric mixer until smooth. Spread into pie plate; sprinkle with chopped pecans.
Dissolve the yeast and sugar in warm water in a medium bowl. Mix in the Bisquick and milk until dough forms. Smooth into a ball on surface dusted with Bisquick. Knead 10 times. Roll 1/2-inch thick. Cut into 2-inch biscuits. Put onto ungreased cookie sheet. Let rise in a warm place 30 minutes or until soft and puffed. Heat oven to 425°. Bake 6 to 8 minutes or until golden brown. Makes 9 to 11 buns.
Combine sugar, oil, vanilla, eggs, lemon juice and salt in a large bowl. Beat well. Mix soda and flour. Add to first mixture. Add apples and nuts. Stir until well blended. Bake in a greased and floured tube pan for 1 1/2 hours at 350°.
Cut slices of bread into quarters. Butter 3 slices on one side and put buttered sides down in a square baking dish. Brown chopped vegetables; add hamburger and cook until red color is gone. Add 2/3 of soup; do not dilute. When mixed, pour mixture over bread in baking dish. Top with remaining quarters of bread. Beat egg and milk together; pour over sandwiches. Spread remaining soup over top and sprinkle with paprika. Bake at 350° for 35 minutes. Serves 6 to 8.
Blend fruit in blender. Beat eggs well. Add sugar and vanilla; mix all well. Pour in 4-quart freezer. Add milk to finish filling.
Heat oven to 350°. Mix dressing, egg yolks, flour, sugar and pepper in a large bowl until smooth. Stir in corn, cheese and onions. Beat egg whites until stiff peaks form; fold into corn mixture.
Melt caramels and milk together over low heat, stirring constantly. Add nuts. Drop on waxed paper and cool. Melt chocolate chips and paraffin together. Dip cooled candy into chocolate and paraffin mixture. Place on waxed paper.
Lightly grease bottom of an oblong pan. Mix eggs, sugar, evaporated milk,	flour and baking powder and put in pan. Top with butter, nuts and sprinkle brown sugar on top. Bake at 375° for 25 minutes.
Drain cherries and pour into pie shell. Mix egg yolks, sugar, flour, salt and sour cream thoroughly. Pour over cherries. Bake for 40 minutes at 350° or until filling is set. Yields 6 servings.
Mix fudge cake mix, 2 eggs and margarine and press into a 9 x 13-inch ungreased pan.
Mix eggs, milk, sugar, nutmeg, and vanilla together in baking dish. Break bread into mixture. Mix. Sprinkle cinnamon on top. Bake at 375° for 20-25 minutes.
Brown hamburger, onion and celery. Drain. Stir together in a 9 x 13-inch pan the soups, sprouts and rice. Add meat mixture. Add soy sauce and mix well. Sprinkle chow mein noodles over top. Bake at 350° for 45 minutes.
Brown ground beef and onion. Add sauce, beans and other ingredients, except egg and mashed potatoes. Put meat mixture in a casserole. Mix egg with mashed potatoes. Place potato mixture in a ring around top of casserole. Bake at 350° for 1/2 hour.
Cook broccoli and then chop. Mix Cheez Whiz with rice while rice is hot. Add soup and broccoli. Pour in buttered baking dish. Sprinkle with crumbs. Bake at 350° for 45 minutes.
Heat oven to 375 degrees. Spray 24 miniature muffin cups with nonstick cooking spray. Brush mushrooms or wipe clean with damp cloth, finely chop. In small skillet, combine mushrooms, margarine and garlic. Cook over medium heat for 5 to 6 minutes until mushrooms are tender, stirring occasionally. Stir in green onions and mustard.
Cream shortening with sugar. Add eggs, vanilla and buttermilk. Sift flour, salt and baking powder together. Mix flour mixture a little at a time into liquid. Stir to mix well. Turn dough out on floured board. Roll out and cut with a glass or a cookie cutter. Bake at 375° until done.
Mix 1 cup berries and 1/4 cup flour. In medium bowl, stir together 1 3/4 cups flour, sugar, baking powder and salt. Add 1/3 cup shortening, milk and egg; beat until smooth. Stir in floured berries. Pour into 9-inch baking pan. Sprinkle 1 cup blueberries over the top.
Cook and stir celery and onion in margarine in 10-inch skillet until tender. Stir in 1/3 of the bread cubes. Pour into deep bowl. Add remaining ingredients; toss. Place in greased 13 x 9 x 2-inch baking pan or 3-quart casserole. Cover and cook at 350° for 15 minutes. Uncover and cook until hot and slightly crisp (about 15 minutes longer).
Combine vinegar, sugar, oil and paprika. Mix until sugar is dissolved. Combine vegetables. Pour liquid mixture over vegetables and marinate approximately 24 hours. (May reserve liquid and use another time.) Drain and serve salad.
Preheat oven to 350°. Debone and cut turkey into chunks. Spread turkey over bottom of pie shell. Add Veg-All vegetables and cream of chicken soup. Pour 1/4 cup milk and broth over pie. Spread melted margarine over mixture. Add top crust. Bake at 350° for 1 hour or until crust is brown.
Heat oven to 400°. Grease pie plate, 9 x 1 1/4-inch. Mix chicken, zucchini, tomato, onion and cheese. Spoon evenly into pie plate.
Combine softened margarine, mustard, Worcestershire sauce, onion and cheese. Spread on the dinner rolls. Put ham on top. Heat in oven for 10 minutes at 350° or microwave to heat.
Boil roast covered with water, seasoning and soup mix until tender. Shred and add bouillon cubes. Stir. Simmer 15 minutes. Serve on Italian bread with peppers.
Combine spices, salt and water; boil 5 minutes and cool. Place beef and garlic in a crock. Pour brine over the top and weight meat down to keep it submerged. Tie cheesecloth over the top of crock and cover with a plate. Pickle for 12 days in the fridge, rinse and use as any corned beef.
Grease and flour 2 cookie sheets. Beat the eggs for 5 minutes, gradually adding the remaining ingredients in order listed. Spread mixture on cookie sheets and sprinkle finely chopped pecans on the rolls. Bake at 350° for 12 to 15 minutes. Take a cloth and sprinkle with powdered sugar; dump cakes on this and roll up. Cool 15 minutes. Unroll cakes and spread icing on them and roll back up; wrap in aluminum foil. Freeze and unthaw 20 minutes before serving. Enjoy.
Cream sugar and crisco, add eggs and milk and mix well. Stir in juice from the orange. Add baking soda, powder, salt and flour and mix well. Bake at 350 on a greased cookie sheet for 8 to 10 minutes.
Put all ingredients except chicken into medium saucepan and heat over low heat until butter is melted and sugar dissolved. Arrange wings in single layer in large shallow baking pan. Pour sauce over wings and roast in 350° oven for 2 hours, turning wings after 1 hour. Serve hot. Can be made and heated up in oven next day or in crock-pot.
Brown hamburger and put into stew pot. In oil, saute onion, pepper and celery. Add	vegetables to pot. Add all other ingredients to the pot with the cabbage on top. Bring to a boil and simmer for 1 hour.
Trim fat from ham. Heat fat in pan to render. Remove rendered pieces and saute onion in drippings until soft. Stir in potato slices, sauce mix, boiling water and milk. Cut ham into bite size pieces and add to potatoes. Bring to a boil, stirring frequently. Lower heat and cover; simmer for 30 minutes or until potatoes are tender. Garnish with parsley, if desired.
Cut Hostess ham in half long ways. Mix in a bowl 2 cups Coca-Cola and 1 cup brown sugar. Pour over ham and bake 1 hour at 350°. Turn over every fifteen minutes.
Beat eggs. Add flour and sugar; beat again. Blend in butter. Stir in chips and nuts. Pour into pie shell. Bake at 325° for 1 hour. Serve warm with whipped cream or ice cream.
Rinse apples and dry them off. Slice the apples and leave the skins on. Put apples in a baking pan. Put sugar, a little bit of flour and cinnamon on the apples. Get a spoon and circle it around so it will all get mixed together. Put in oven.
Mix Ricotta, milk, eggs, salt, pepper and some tomato sauce together. Cook shells and drain; put in pan. Add cheese mixture. Mix together. Cover with sauce. Sprinkle with extra grated cheese. Bake at 350° for 20 to 30 minutes.
Pierce the casing on the Brats with a fork a couple of times on each side. Toss in a large pot, add all ingredients, make sure the beer covers everything and bring to a slow boil. Boil at least an hour if not longer. (I like Polish sausage too, and make lots, they are better the next day!)
Dredge steaks in a combination of flour, black pepper and seasoning salt. Brown in oil; place in 13 x 9-inch baking dish. Make gravy by adding mushroom soup mix, onion flakes, onion soup mix and black pepper to pan drippings. Stir until thoroughly mixed. Add milk and heat until boiling. Pour gravy over steaks. Bake at 325° for 2 hours. Serve over hot mashed potatoes, cooked noodles or rice.
Heat oven to 375°. Grease 12x8x2 inch baking dish. Sift first 4 ingredients together. Set aside. Mix shortening with sugars until very light and fluffy. Add egg yolk, water, vanilla; mix well. Thoroughly mix in flour mixture. Pat into baking dish; top with chocolate bits.
Combine 1 cup of flour, yeast, dry milk and salt in a large Ziploc bag. Shake to blend ingredients. Add hot water and oil to dry ingredients. Reseal and blend by working bag with fingers. Add whole wheat flour and mix thoroughly by working fingers over bag. Add remaining flour to make a stiff dough; knead in bag with hands for 2 to 4 minutes. Rest 10 minutes. Take out of bag and form into a loaf. Place in an oiled 8 1/2 x 4 1/2 x 2 1/4-inch pan. Cover dough; let dough rise 20 minutes or until doubled in size. Bake at 375° for 25 minutes.
Remove fat and skin from chicken. Rub olive oil into chicken. Mix cinnamon, cumin, ginger, garlic, salt and pepper. Sprinkle herb mixture onto skin side of chicken and allow to sit for 15 minutes. Preheat oven to 325°. Bake 30 to 45 minutes or until done.
In pan, melt butter. Coat beef with mixture of flour, salt, pepper, paprika and chili powder. Cook in butter until browned. Pour into crock-pot and add remaining ingredients. Cook on high for 6 to 8 hours, until meat and vegetables are tender.
Mix sugar and flour. Melt margarine and add beaten eggs to sugar and flour, then add Karo, vanilla and pecans. Bake at 350° for 15 minutes. Turn oven down to 300° and cook 30 to 35 more minutes. Makes 3 small pies or 2 large pies.
Cook and drain sausage. Butter the 9 x 13-inch cake pan. Spread hash browns and onion in pan. Put sausage on top of hash browns. Put mushrooms on the sausage. Beat the eggs and pour on top of the hash browns, sausage, etc. Spread cheese on top of the eggs. Let set overnight. Bake at 350° for 1 hour.
Mix all ingredients together. Store in airtight container. Add 2 heaping teaspoonfuls to 1 cup hot water.
Cook the first 4 ingredients 15 minutes, then add the rest of ingredients. Bake 30 minutes in 350° oven.
Beat eggs well. Blend flour and sugar. Add eggs, milk, melted butter and coconut. Pour into 1 unbaked pie shell. Bake at 325° for 50 to 60 minutes.
Place the brisket in a 3-quart slow cooker. In a bowl, combine the remaining ingredients. Pour over brisket. Cover and cook on low for 6 hours or until tender. Remove the beef; set aside. Pour the sauce into a saucepan; cook, uncovered, over low heat for 13 to 15 minutes or until reduced and thickened, stirring occasionally. Slice the meat across the grain; serve with sauce. Yield: 6 to 8 servings.
Fry, using 1 tablespoon butter or margarine and 1/4 cup Worcestershire sauce and chicken until done. Serve with seasoned long grain and wild rice and tossed salad. Whole meal takes less than 20 minutes.
Brown beef in skillet. Drain off fat. Add all ingredients to beef and simmer for 2 hours.
Cook spaghetti, drain, toss with egg, margarine & parmesan cheese. Press in and up the sides of pie dish. Spread cottage cheese over and into noodles. In pan, cook beef, onion, and green peppers until meat is brown. Drain; stir in spaghetti sauce and basil. Heat on low for 10 minutes. Spread over noodles and bake at 350 for 20 minutes.
Cook broccoli according to package directions; drain. In large saucepan, combine soup, milk and onion. Add cream cheese, celery, carrot and Parmesan cheese. Cook and stir until mixture is hot and cream cheese is melted. Stir in chicken and broccoli. Heat through. Pour into an ungreased 2-quart casserole.
Combine first 4 ingredients. Blend and divide into two loafs and garnish or roll in pecans. Serve with gingersnaps.
Mix together and bake in greased 9 x 12-inch pan. Bake at 350° for 30 minutes.
Brown ground meat and onion; add remaining ingredients and simmer for about 30 to 45 minutes.
Sift flour with baking powder and salt. Add mixture of eggs and milk. Stir until smooth. Add okra and stir until well coated. Spoon into hot fat and fry.
Boil carrots for 10 minutes. Drain. Arrange in greased 8 x 8-inch baking dish. Sprinkle with brown sugar. Combine oleo and cheese. (I put oleo and Velveeta in measuring cup and melt on Medium in microwave.) Pour over carrots. Sprinkle cracker crumbs on top. Bake 30 minutes at 350°.
Combine all ingredients in a small bowl, stirring until smooth. Cover and refrigerate 8 hours. Let cheese mixture stand at room temperature 30 minutes before serving. Serve with unsalted crackers, sliced apples or sliced pears
Slowly blend all ingredients except eggs. Simmer 10 minutes, cool. Then pour over eggs. Place in refrigerator for 12 hours.
Take a taco shell, spread with butter on 1/2. Cover 1/2 with cheese, onion and peppers, if you desire. Zap on High in microwave for 1 minute or fry on grill until cheese is melted. Fold in half and cut in fourths. Serve immediately. Great served before a meal.
Measure Rice Krispies and set aside. Measure and stir together in 6-quart boiler, the sugar and Karo. Stir and place over low heat, stirring constantly, until good boil. (Do not overcook.) Remove from fire. Add peanut butter and margarine. Return to low heat and stir vigorously until smooth. Remove from heat. Drop by spoon onto waxed paper.
Stew chicken and remove meat from bone. Place a layer of tortilla chips on bottom of large casserole. Pour broth over chips. Spread pieces of chicken, followed by onion. Repeat, layering ingredients again. Sprinkle cheese over this.
Brown hamburger and add tomato sauce. Stir in spaghetti sauce mix and let simmer while lasagna noodles are cooking. Drain noodles. Grease 9 x 13-inch dish. Put just enough sauce in bottom of pan to cover. Put a layer of noodles, layer of meat sauce and layer of cheeses. Repeat until all is used, ending with cheeses on top. Bake at 350° for about 30 minutes. Serve hot. Sprinkle more Parmesan as desired on each serving. Add a salad and French rolls for a great meal.
Thaw wings. Melt margarine. Mix remaining ingredients. Dip wings in melted margarine, then into bread crumb/cheese mixture to coat. Place on greased baking sheet and bake at 375° for 45 minutes. Makes 3 servings.
In 2-quart casserole dish, spread 1 box of stuffing and seasoning. Spread vegetables over stuffing. Next, spread chicken. Mix milk and soup. Pour over chicken. Top with other box of stuffing and seasoning. Drizzle with melted oleo. Bake at 350° until lightly browned and bubbly.
Drain pineapple and save 1 cup juice (add water to make 1 cup if needed). Heat juice in microwave and add lemon juice; let cool. Stir pineapple and cream cheese together and add Cool Whip. Fold cooled jello mixture into cream cheese mixture and chill several hours.
Marinate turkey several hours in ingredients listed. Grill turkey 8 to 10 minutes per side.
Cream cheese, margarine, sugar and powdered sugar. Beat together in mixer. In another bowl mix remaining ingredients. Pour in with the other ingredients and toss. Pour in 2 graham cracker shells. Decorate with nuts and cherries. Cool 6 hours.
Mix all ingredients together. Pour in greased 9 x 13-inch baking dish. Bake in 350° oven for 1 hour.
Oil a 1 1/2-quart fish mold. In a large bowl, sprinkle gelatine over 1/4 cup of water and let stand until softened. Add chicken stock and stir until dissolved. Stir in dill and let cool for 10 minutes. Add mayonnaise, lemon juice, green onions, paprika and salt. Whisk well and refrigerate 20 to 30 minutes until it starts to thicken. Add salmon; mix well and taste for seasoning.
Cut out some of center of onion and add one pad of margarine to center. Cook for 5 to 10 minutes until done. They are sweet and delicious.
Mix well in order given and pour into 8 x 10 x 2 inch dish and refrigerate until well chilled before serving. Serves 10 - 12.
Mix all ingredients thoroughly. Place in covered casserole. Bake at 325° for 3 hours. Stir after 1 hour.
Mix sugar, cornstarch, salt and cold water. Add boiling water and stir over medium heat 10 to 12 minutes until thick. Take off heat and add small amount to beaten egg yolks. Then add back to mixture and add lemon juice; cook 2 minutes. Add butter and grated zest. Cool and pour into baked shell. Make meringue and put on top. Bake until brown at 325°.
Scrub potatoes. Prick several times with a fork. Place potatoes 1-inch apart on a microwave-safe rack or paper towels. Microwave at High 10 minutes, turning and rearranging once. Let cool to touch. Cut crosswise into 1/4-inch slices. Place on baking sheet coated with cooking spray and sprinkle with butter flavored sprinkles. Bake at 400° for 25 minutes or until crisp. Yields 4 servings (204 calories, 0% from fat).
Cut cucumbers, tomatoes, and onions as desired. Mix all ingredients. Refrigerate for 1 hour. Serve.
Toss oil over oysters. Combine Hidden Valley (can use low-fat Hidden Valley), dill seed, garlic salt and lemon pepper. Toss with oiled crackers until evenly coated.
Beat all ingredients until smooth. Pour into pie shell and refrigerate. Good with graham cracker or oreo cookie crust.
Melt caramels with 1/3 cup evaporated milk. Combine cake mix, 1/3 cup evaporated milk and margarine with mixer until dough holds together. Stir in nuts. Press half of mixture in greased 13 x 9 x 2-inch pan. Bake at 350° for 6 minutes. Sprinkle chips over crust. Pour caramels over chips, spreading evenly. Crumble remaining cake mixture over caramel mixture. Bake 15 to 18 minutes longer.
Combine sugar, oil and eggs; mix well. Add rest of ingredients. Bake 45 to 50 minutes at 300° in ungreased cake pan.