HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 375°. In a stockpot, bring 4 quarts of water to a boil. Partially cook noodles in the boiling water for half the time given in the package direction. Meanwhile, grease a 1 1/2-quart casserole. In a large bowl, combine cream cheese, sour cream and milk until smooth and creamy. Stir in flaked tuna, chopped green onions and chopped bell pepper. Season with salt and pepper. Drain the noodles thoroughly and stir them into the tuna mixture. Place the noodles in the prepared casserole and sprinkle with cheese. Bake until the mixture is bubbly and the top is browned, about 25 minutes and serve.
Arrange peaches in an 8 x 8 x 2-inch pan that has been greased. Crumble other ingredients and sprinkle over peaches. Bake at 375° for 20 to 25 minutes. Serve with cream or half and half.
Gradually add macaroni and 1 tablespoon salt to rapidly boiling water so that water continues to boil. Cook, uncovered, stirring occasionally, until tender. Drain in colander; run cold water through them.
Mix flour, sugar and beer. Place mixture in loaf pan. Bake in preheated 400° oven for 30 minutes. Pour butter over bread and bake 10 more minutes or until done.
In small sauce pan, combine jello, sugar, and water. Bring to a boil. Stir and dissolve well. Remove from heat. Add baby food and pineapple with juice. Stir and set aside for 10 minutes. In a small bowl, mix cream cheese and Cool Whip until smooth. Pour into fruit mixture and mix together. Stir in pecans and refrigerate until firm.
Thoroughly mix beef, crumbs, 1/4 cup soup, onion, egg and seasonings. Shape firmly into 2 loaves; brown on both sides in skillet in shortening. Cover; cook over low heat for 25 minutes. Spoon off fat. Pour remaining soup mixed with water and mustard on loaves; top with cheese. Cook for 10 minutes, uncovered. Makes 4 to 6 servings.
In meat grinder, alternate liver, onions and bacon into bowl. Add to liver mixture salt, pepper, egg, flour and any seasonings you wish to add. Mix together thoroughly. In frying pan, put just enough shortening to wet bottom of pan. Burgers will make their own grease (or just a tiny bit). (This mixture will be a little runny, but flour and egg will help hold it together; sometimes I add a little extra flour.)
Spread 1 cup of Cool Whip on bottom of pie crust. Combine milk and pudding mix; blend at low speed for 1 minute. Fold in 1 1/2 cups of Cool Whip. Spread over layer in crust. Spread remaining Cool Whip over top, leaving a 1-inch border and forming a depression in the center. Spoon in cherry pie filling and chill for at least 3 hours. Garnish with grated chocolate.
Combine first 6 ingredients with 1/2 teaspoon salt in saucepan, mixing well. Cook for 5 minutes, stirring occasionally. Combine ground beef with 1 teaspoon salt, half the tomato sauce mixture and remaining ingredients, mixing well. Shape into loaf in shallow baking pan. Pour remaining tomato sauce mixture over meat loaf. Bake at 350° for 50 minutes.
This recipe is a hearty mixture which includes an important vegetable, namely yams, that should be more frequently used since it is one of the few easily available and inexpensive yellow vegetables in the American diet. When mixed with the most popular vegetable, white potatoes, it becomes an appealing accompaniment to a variety of proteins and salads.
Combine oil, lemon juice, Accent and seasoned salt. Pour over cooked pasta and let sit overnight. Combine pasta with remaining ingredients. Chill before serving.
First layer must be melted margarine (melt margarine and let sit for 15 minutes). Then, add remaining ingredients layer after layer. Final layer must be condensed milk. Bake at 350° for 15 to 20 minutes. Put in refrigerator until chilled.
Brown meat, pepper and onion in a skillet. Cook noodles until done. Mix together with sauce. Place in a lasagna pan. Decorate top with cheese and pepperoni. Bake at 375° for 1/2 hour. May be made ahead of time, but heat long enough to make sure that it is served hot. Can be separated into small portions and frozen. Can add some chopped pepperoni, taco seasoning or oregano, to meat mixture for more flavor.
Mix shortening, brown sugar, flour and 1/2 teaspoon salt. Mix as pie crust and pat into 9 x 13-inch pan. Bake at 350° for 10 minutes.
Cream oleo and shortening with sugar until light and fluffy. Add eggs; combine flour and baking powder. Add to cream mixture, alternately with milk. Stir in flavorings. Spoon mixture into 10-inch tube pan and bake at 325° for 1 1/2 hours or until tests done. Add glaze and leave in pan 10 minutes.
Chop pork fine and put through grinder. Pare potatoes and parsnips; slice. Put one layer of pork, one layer of potatoes and one layer of parsnip. Repeat until all are used. Cover with cold water; season with pepper and salt. Cook 45 minutes. Note: Cost, including gas heat, = $0.2137 in 1917 terms. From Telegram Conservation Cook Book, page 91.
Brown ground beef in heavy kettle, breaking up with fork, stirring until almost done. Add all spices and dried onions. Mix well and add tomato sauce and water. Cover and simmer for about 2 hours, stirring occasionally. Makes enough for 216 hot dogs.
Grind tomatoes, onions, peppers and celery. Sprinkle 2 tablespoons of the salt over this mixture and let stand 1 hour. Drain well and add the rest of the ingredients. Bring to boil and simmer 15 minutes. Put in sterilized jars and seal. Can use all green peppers.
Blend together well. Form into small balls around a stuffed olive and place on a cookie sheet. Place in freezer until frozen. When ready to serve, bake for 10 minutes in a moderately hot oven (425°). When puffs are frozen, they may be placed in a plastic bag and used as needed. Do not thaw before baking. Makes 30 medium puffs.
Mix all dry ingredients. Add eggs and pineapple. Lastly, add nuts. Pour into an ungreased 13 x 9-inch pan. Bake at 350° for 45 to 50 minutes (until toothpick comes out clean).
Bake cake as directed on box. Pour the pineapple on top. In blender, blend the cream cheese and vanilla instant pudding. Spread on top of cake. Spread Cool Whip on top of cake. Sprinkle coconut on top.
Thaw and squeeze spinach until dry. Mix all ingredients well. Cover; refrigerate at least 2 hours. Stir before serving. Good served with rye or wheat round bread, torn into pieces.
Preheat oven to 375°. Pour pie filling into the unbaked pie shell (deep pie shell works best). Beat together egg and evaporated milk. Add sugar, flour, salt, almond extract and vanilla. Beat until smooth. Stir in coconut. Pour over pie filling. Bake at 375° for 40 to 45 minutes or until puffed and light brown. Cool well before serving.
Place chicken in lightly greased casserole dish. Combine cream of mushroom soup and onion soup mix and spoon over chicken. Cover casserole dish and bake at 350° for 1 hour. Serves 2. Ingredients may be increased when serving more than two.
In a 2-quart saucepan, combine sugar, shortening, molasses and vinegar. Bring to a boil; cook 2 minutes, stirring occasionally. Cool. Sift together the flour, salt, soda, baking powder and spices. In a large mixing bowl, mix together the eggs and cooled molasses mixture. Add dry ingredients, about 2 cups at a time, mixing well after each addition. Divide the dough into thirds; wrap in waxed paper and thoroughly chill (about 2 hours or overnight). On a well floured board, roll out the dough 1/4-inch thick. Cut in shape desired with cutter dipped in flour each time. Place cookies 1 inch apart on lightly greased baking sheet. Bake at 375° for 8 to 10 minutes. Makes a few dozen cookies.
Slice top and bottom off onions. Arrange in 9 inch glass dish. Place 1/2 teaspoon of oleo on each onion. Sprinkle with paprika. Microwave on high, covered for 6-8 minutes.
Press rolls onto large cookie sheet. Bake 10 to 15 minutes at 350°. Cool completely. Combine cream cheese, mayonnaise and dressing mix. Spread onto crust. Layer all raw vegetables and cheese.
Preheat oven to 325°. In a medium bowl, sift the first 4 ingredients together; set aside. Mix the sugars and butter until creamy at medium speed, then high speed. Scrape bowl. Add eggs to the creamed sugar mixture and beat until smooth. Add flour mixture to the creamed mixture. Mix until smooth. Add oats, vanilla, coconut and nuts. Mix until smooth. Drop on ungreased baking sheet. Bake 10 minutes. Yields 5 dozen.
Brown beef and onion. Add salt and pepper. Put half of ground beef mixture in casserole. Add all sauerkraut, then rest of ground beef. Then add cooked noodles and soups over top. Bake at 350° for 1/2 hour. Put cheese on top and bake 20 minutes more. Serve with your favorite breads.
In a small bowl, dissolve yeast in water: let stand for 5 minutes. Meanwhile, in a large bowl combine the dry ingredients. Beat eggs, buttermilk and oil; stir into dry ingredients just until moistened. Stir in yeast mixture. Cover and refrigerate for 8 hours or overnight. To make pancakes, pour batter by 1/4 cupfuls onto a greased HOT griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: about 2 1/2 dozen. Keeps for weeks in refrigerator.
Heat oven to 350°. Line muffin pans with paper baking cups. In medium saucepan, melt corn oil spread. Remove from heat; stir in sugar. Combine flour, cocoa, baking soda and salt. Add alternately with buttermilk and add vanilla to mixture in saucepan. Beat with a whisk until well blended. Spoon into baking cups. Bake 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool completely. Sift powdered sugar over cupcakes.
Boil pork. Marinate the pork in mixture of soy sauce, sugar and sherry. Dredge the marinated pork in cornstarch and fry. Stir-fry vegetables in oil. Mix pork, vegetables and Sweet and Sour Sauce together; serve hot with rice.
Mix dates, soda and boiling water; let stand. Mix together other ingredients except nuts. Add date-water mixture 1/3 at a time, mixing well. Fold nuts in by hand. Bake in 3 loaf pans for 1 hour at 325°.
Thaw pastry for 20 minutes at room temperature or overnight in the refrigerator. Unfold pastry. Cut on the 3 fold lines. Then cut each piece crosswise into 7 rectangles (21 total). Arrange pastry rectangles on an ungreased baking sheet. Prick several times with a fork. Bake in a 425° oven for 15 to 20 minutes or until light brown. Transfer to a wire rack. Stir 3 to 4 teaspoons water into chocolate frosting. Spoon frosting over tops of warm pastries. Immediately sprinkle with nuts. Cool thoroughly. Makes 21 pastries.
Place one set of biscuit halves in bottom of baking dish. Saute' ground beef, onion and green pepper. Add chili powder, garlic salt, shredded cheese (save 3/4 c. for top), sour cream, egg and tomato sauce. Stir together and pour over biscuits. Place remaining biscuits on top and sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes.
Grind tomatoes, apples and orange together.	Add the sugar and cook until it thickens. Add 1 package orange jello for flavor. Stir and put in sterilized jars. Seal.
Combine cranberries, marshmallows and sugar. Cover and chill overnight. Add apples, grapes, walnuts and salt. Fold in whipped cream. Chill. Turn into serving bowl or spoon into individual lettuce cups. Makes 8 to 10 servings.
Combine celery, carrots, onion, 2 cups water and bouillon cubes. Bring to boil, then simmer 10 minutes. Add black pepper, hot pepper sauce, additional cup of water and Bush's Best Great Northern beans. Bring to boil again; simmer 5 minutes longer. Makes 6 to 8 servings.
Sift flour, salt and baking powder. Mix together walnuts and dates. Add egg yolks and dry ingredients. Add egg whites last. Bake in loaf pans at 325° for one hour.
Mix boiling water and Jell-O until dissolved. Add strawberries, marshmallows and pineapple. Pour into 9 x 13-inch pan and chill before adding the topping.
Mix cake according to directions on box. Bake 1/2 the mix in greased and floured 13 x 9-inch pan at 350° for 15 minutes. In top of double boiler, melt together, butter, caramels and condensed milk. Remove from heat and cool slightly. Pour over baked 1/2 of cake. Pour remaining 1/2 of cake batter on top. Sprinkle with pecans and chocolate chips. Bake additional 25 minutes at 350°.
Mix together and bake at 350° for 20 minutes. Serve with Ritz crackers or other snack crackers.
Combine mushrooms and onions in 1-quart casserole dish. Cover. Microwave at High 3 to 4 minutes or until mushrooms are tender. Drain well. Place margarine in glass 4 cup measuring cup. Microwave at High 30 seconds to 1 1/2 minutes or until melted. Blend in flour. Add sherry, water, yogurt, salt, pepper and bouillon. Stir in mushrooms and onions. Arrange chicken in an 8 x 8-inch microwave-safe dish. Pour sauce over chicken. Cover with wax paper. Microwave at Medium for 14 to 20 minutes or until sauce thickens and chicken is tender and no longer pink. Turn and rearrange chicken and stir sauce every 5 minutes during cooking.
Preheat the oven to 350°. Combine beef, bread crumbs, onion, eggs, catsup, mustard, Worcestershire sauce, garlic, thyme, salt and pepper in a large bowl. Shape into a 10 x 4-inch loaf pan. Bake at 350° for 1 1/4 hours.
Mix flour, baking powder and salt. Cut in shortening until like fine meal. Add water slowly until dough is easy to roll.
Drain oysters. Remove any remaining pieces of shell particles. Combine cracker crumbs, butter, salt and pepper. Sprinkle 1/3 of crumb mixture in bottom of well-greased 1-quart casserole dish. Cover with a layer of oysters. Repeat layers. Add Worcestershire sauce to milk and pour over contents of dish. Sprinkle remaining crumb mixture on top. Bake in a 350° oven for 30 minutes or until brown. Serves 6.
Crumble sausage in skillet and brown. Add onion, garlic, green pepper and cumin seed. Cook until onions are soft. Add Ro-Tel to sausage, then salt and pepper to taste. Stir well. With large spoon, make a well in sausage mixture and break egg into well. Repeat with remaining eggs. Cover with tight lid and cook until eggs are firm. Remove lid and sprinkle mixture with cheese. Continue to cook until cheese is melted.
Combine all dry ingredients; add all other ingredients except boiling water. Beat at medium speed for 2 minutes; fold in boiling water. Pour into 13 x 9-inch pan. Bake at 350° for 35 minutes.
Sift together flour, sugar, soda, salt, nutmeg and cinnamon into mixing bowl. Cut in butter. Add egg, bananas, rolled oats and nutmeats and beat until thoroughly blended. Drop by teaspoonfuls, about 1 1/2-inches apart, onto lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes. Remove from pan immediately. Makes about 3 1/2 dozen cookies.
Cook noodles, drain and rinse well with cold water. Add Salad Supreme and Parmesan cheese to taste. Add tomatoes, cucumbers and green pepper. Add onion to taste. Mix well with Italian dressing. Use enough to coat vermicelli well.
Mix all ingredients in a bowl. Spoon into a baking dish. Bake at 350° for 20 minutes. Serve with crackers or French bread.
Cream together margarine, sugar and flour. Add eggs, vanilla and buttermilk. Pour into 2 (9-inch) unbaked pie crusts. Bake at 325° for 45 minutes. Cover edges of pie crust with aluminum foil to prevent browning too fast.
Crumble ingredients and put on top of potatoes. Bake 30 minutes at 350°.
Cook apricots until tender. Add rhubarb, cook until done. Measure cooked fruit. Add 1 c. sugar to each cup of fruit. Cook until thick. Pour into sterilized containers. Seal.
Mix and bake in tube pan at 325° for 1 1/2 hours.
Combine all ingredients in a 2 1/2-quart casserole dish, except potato chips. Top with crushed potato chips and bake at 350° for 30 to 40 minutes or until hot and bubbly.
Combine muffin mix and 1/2 cup flaked coconut. Drain crushed pineapple, reserving 1 tablespoon syrup. Add pineapple, beaten egg and 2/3 cup milk to dry ingredients. Blend only until dry ingredients are moistened. Fill greased muffin pans 2/3 full. Bake in hot oven (400°) for 15 to 20 minutes, or until done. Beat cream cheese until fluffy. Add reserved pineapple syrup; beat well. Serve with hot muffins. Makes 12 to 16 muffins.
Combine all ingredients, except broccoli, in 2-quart microproof bowl. Stir until cornstarch is dissolved. Add broccoli. Cover with plastic wrap. Cook on 70 for 13 to 14 minutes or until broccoli is fork-tender. Stir once during cooking time. Let stand 3 minutes before serving. Garnish with small raw broccoli florets. Makes 4 to 6 servings. Cooking Time: 13 to 14 minutes.
Melt margarine in a 9 x 13-inch baking pan (glass not recommended). Combine corn muffin mix, onion, cottage cheese and broccoli, drained. Add melted margarine. Mix thoroughly. Bake in pan used for melting margarine. Bake at 350° for 35 to 45 minutes, until top is lightly browned.
Marinate meat overnight in Italian dressing, salt, red pepper, garlic powder and meat tenderizer. Add flour to oil to make a roux and cook until brown.
Mix carrots and raisins. Add sugar to mayonnaise and mix well. Add to carrots and raisins and refrigerate. Serves 4 to 6.
Peel and slice potatoes. Boil water, sugar, butter and nutmeg. Add potatoes. Cut heat back and boil very lightly. If you boil hard, they come all to pieces. Boil about 45 minutes to 1 hour. Stick toothpick in and see if they are soft; they are done. If potatoes get done before your juice thickens, take potatoes out and thicken juice. If too thick before potatoes are done, add a little water.
Drain vegetables and mix. Mix vinegar, sugar and salad oil together. Boil until clear, about 1 minute. Pour hot over the vegetables. Salt and pepper to taste. Cool. Cover and refrigerate overnight.
Combine cream cheese, celery, garlic, soy sauce and pepper sauce. Stir in shrimp. Shape mixture into ball. Chill 4 to 24 hours. Before serving, coat with parsley.
Steam rice in 2 cups water. Chop onion and saute in margarine. When rice and onion have cooled, mix all ingredients. Put in greased 8-inch square baking pan and top with bread crumbs and Parmesan cheese. Bake at 350° for 45 minutes. Cool slightly before cutting.
Crush Oreos and mix with margarine. Spread in 9 x 13-inch pan. Freeze for approximately 2 hours. Put softened ice cream layered on top; freeze for 10 minutes. Put syrup on top; freeze for 10 minutes. Spread Cool Whip on top and freeze.
Mix all dry ingredients. Add milk and shortening. Bring to a hard boil. Boil 1 minute, then set aside to cool. Add vanilla and beat until smooth.
Mix oil, egg and 1 cup milk. Sift dry ingredients and add to the mixture. Then add 2 tablespoons more milk. Fry on hot griddle.
In a medium saucepan, melt margarine over medium heat. Add onion; cook 2 minutes. Stir in flour, salt and pepper. Stir in broth and milk. Cook, stirring constantly, until bubbly and thickened. Add chicken and vegetables. Remove from heat and spoon into crust. Bake at 425° for 30 to 40 minutes.
Combine in saucepan first 4 ingredients. Stir until butter melts and cook over medium heat, let boil for 2 minutes. Remove from heat. Add vanilla, peanut butter and oats. Mix well. Drop by teaspoon onto waxed paper or buttered cookie sheet.
Heat oil. Mix all ingredients. Pour in oil. Stir. Pour in pan and bake at 450° until brown or done.
In a large see through compote type bowl, crumble half of the chocolate sheet cake. Next, layer half of the chocolate mousse, then sprinkle half of the smashed up Heath bars, then cover with half of the fluffy, thawed Cool Whip. Repeat the entire layering, finishing with any leftover smashed up Heath bars. Chill to set. Enjoy!
Mix all ingredients except ribs. Brush mixture on both sides of ribs. Place ribs in crock-pot. Pour remaining sauce over ribs. Place cover on crock-pot and cook on low for 8 to 10 hours.
Lightly grease sides and bottom of 9-inch pie pan. Crush flakes with rolling pin. In a bowl, stir sugar into flakes. Melt butter and slowly add to cereal, mixing thoroughly. Press mixture firmly into bottom and sides of pie pan. Chill. Make chocolate pudding with milk, using package directions. Chill 10 minutes. Fold in bananas and nuts; fill pie shell. Top with cream or other topping. Serves 8.
Melt all ingredients (except nuts) until smooth. Add nuts. Put in 9 x 9-inch waxed papered pan. Refrigerate 2 hours and cut.
Cream the egg and sugar. Add peanut butter. Mix well. Roll into marble size balls. Press with fork. Bake on ungreased cookie sheet 10 to 12 minutes in a 350° oven.
Cook raisins and prunes in 2 cups water until water is gone. Cool. (Chgs. prunes.)	Beat eggs and applesauce together. Mix in other ingredients.	Mix well. Bake at 350° for 35 minutes in 13 x 9 x 2-inch greased pan. Cool. Keep in refrigerator.
Mix tomatoes and salt. Let stand 12 hours. Drain. Heat vinegar, sugars and spices to a boil. Add onions; boil gently for 5 minutes. Add tomatoes and peppers; bring slowly to a boil. Simmer 5 minutes, stirring occasionally with a wooden spoon. Pack in hot jars. Be sure to cover vegetables with syrup. Process in boiling water bath for 5 minutes.
Mix the first 3 ingredients together and add remaining ingredients. Mix together and let stand 24 hours. (This keeps 6 weeks in refrigerator.) Bake at 425° for 15 to 20 minutes.
Mix sugar, salt, flour and cocoa. Add milk gradually and cook until thick on low (can cook in microwave). Stir every 2 minutes. When slightly thick, add egg yolks and cook until thick. Add butter and vanilla. Pour in baked pie shells. Add meringue. Cook at 375° until brown.
Cut melon in chunks; remove seeds and process in blender until chunks are broken but not pureed. Run through food mill to remove fiber. Add lemon juice and sugar. Serve with ice. Garnish with melon balls and lemon slices. Do not keep longer than a day or two.
Cream sugar and butter. Add beaten egg and mashed beans. Sift all dry ingredients together; add sugar mixture. Add apples, raisins, chopped nuts and vanilla. Pour into well-greased 10-inch tube pan. Bake at 375° for 45 minutes. Glaze and decorate with maraschino cherries and walnuts.
In a mixing bowl, put in order given (except cheese and 2 cups flour). Beat at medium speed for 3 minutes. Stir in cheese and 2 cups flour to make a firm dough. Cover; let rest 15 minutes. Toss on a well floured surface until no longer sticky. Divide into 12 to 16 parts. Shape into flat buns. Place on greased cookie sheet. Cover and let rise in warm place until very light or doubled, about 1 hour. Bake at 375° for 12 to 15 minutes or until golden brown.
Place carrots and 2 tablespoons of water in a 2-quart microwave-safe utensil. Cover with Glad wrap and microwave at Full power for 10 minutes or until carrots are tender, but crisp. Let stand covered for 10 to 15 minutes. Drain and cool. Add onion rings and green pepper strips.
Mix sugar, flour, nutmeg and salt. Add to the beaten eggs. Mix until smooth. Stir in the rhubarb. Put in 9-inch pastry shell and dot with butter. Put top pastry shell on. Bake at 400° for 50 minutes.
Combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt and pepper; mix well. Dip chicken breasts in sour cream mixture and dredge in stuffing mix. Place chicken in a lightly greased 13 x 9 x 2-inch baking dish. Drizzle with margarine and bake, uncovered, at 350° for 1 hour. Makes 8 servings.
Combine sugar and orange rind. Separate biscuits; dip each in butter and coat with sugar mixture. Stand biscuits on sides, overlapping edges, in a 9-inch tube pan. Bake at 350° for 30 minutes or until golden brown. Remove ring from pan and invert on serving platter.
Brown meats and drain. Add onion and cook until tender. Add remaining ingredients except beans. Mix well. Add beans. Pour into 3-quart casserole. Bake at 350° for 1 hour.
Allow dough to thaw at room temperature, about 1 hour. Pull dough lengthwise. Stretch each loaf to form a rectangle about 6 x 12-inches. Down center of rectangle, layer 1/2 the ham, salami, cheeses, onions and mushrooms, if desired. Be sure to overlap ingredients among layers. Sprinkle with oregano and basil. Fold both sides of dough to meet at middle. Pinch seams together. Repeat with 2nd rectangle and remaining ingredients. Place on ungreased baking sheet. Bake at 375° for 25 to 30 minutes. Slice and serve immediately. Build your own for your family's taste.
Toss apple, celery and nuts with mayonnaise. Add a little sugar and lemon juice.