HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain most of liquid off green beans. Put both cans of mushroom soup into baking dish with lid and blend together. Add green beans and stir until mixed with soup. Add about half of onions and mash in with spoon, do not stir. Cover and cook at 350° in preheated oven for 20 minutes. Remove, add rest of onions to top and cook, uncovered, for 15 minutes until onions are golden brown. Serves 6 to 10. Can be reheated.
Select one fresh from the market, not too green, but tender and healthy. Handle gently for they bruise easily. Sweeten with smiles. Blend with patience, humor and a pinch of mischief. Do not beat. Preserve over a steady fire of warmth and affection. Like fine wine they mellow with age. Do not pickle or put in hot water. This makes them bitter. Serve with sugar, spice and tender-loving care.
Heat oven to 350°. Microwave chocolate and margarine in large microwavable bowl on High 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour and pecans. Spread on greased 13 x 9-inch pan. Bake for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Cool in pan.
Melt Creme Drops with water in double boiler or microwave. Add peanut butter and stir well. Spray dish with cooking spray and pour fudge in to cool. Cut in small pieces to serve.
In a pan large enough to hold the chops, put the butter and sage; saute. Add chops. While the chops are getting fried, sprinkle salt on both sides. Then add the flour and the Marsala. Simmer until chops are tender.
Mix dry ingredients together. Cut in shortening (if using butter or margarine, should be chilled, not room temperature). Stir in cold milk. The dough can have a few lumps; this is what gives the biscuits a flaky texture. Roll out on a floured board to about 1/2-inch thickness. Flour the biscuit cutter before cutting each biscuit. Place on a lightly greased cookie sheet and place in a preheated oven. Bake for approximately 20 minutes (or until brown) at 425°.
Mix all ingredients well. Pour into buttered pie plate. Bake at 350° for 35 to 40 minutes until golden brown on top.
Mix shortening, sugar, eggs and vanilla together. Sift together and stir into first mixture the flour, cream of tartar, soda and salt. Chill dough if desired. Roll into small balls; roll balls in a mixture of 4 tablespoons sugar and 4 teaspoons cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake at 400° until lightly brown.
Set aside 1/3 of dried beef. Combine rest of ingredients, mixing well. Roll into ball, roll ball in dried beef. Refrigerate.
Combine flour, sugar, salt, baking soda and cinnamon in large bowl. Add eggs and oil. Stir until moistened; do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Spoon batter into 3 (9-inch) prepared round cake pans. Bake at 350° for 30 minutes or until done. Cool. Remove from pans. Cool completely. Spread frosting between layers and sprinkle with 1/2 cup pecans.
Preheat oven to 350°. Mix all ingredients. Bake until brown.
Mix 1 stick melted margarine and graham cracker crumbs together and put in bottom of 9 x 13-inch pan.
Brown meat with onion. Add chiles and soup. Cover bottom of a 9 x 13-inch pan with Fritos. Pour in meat mixture. Top with Fritos. Bake at 350° until set. Top with cheese. Bake until melted.
Halve and grill (broil) the tomato or dry-fry it. The tortillas should be slightly dry; stale ones are ideal. Cut them into strips about 1/2 x 2-inch, deep-fry them until they are crisp and brown. Set them aside. Pour off all but a tablespoon of lard or oil. Fry the onion and garlic until golden brown; in a blender, puree them with the tomato. Return the mixture to the frying pan with another tablespoon of lard or oil; fry until thick, stirring constantly. Add the broth; simmer for 1/2 hour. Season to taste; pour over the crisp tortillas in individual bowls. Serves four.
Combine milk, sugar, salt and shortening. Let stand until lukewarm. Dissolve yeast in very warm water. Add to milk mixture. Stir in egg. Gradually add enough flour to make soft dough. Cover with a towel; let rise until doubled in bulk. Punch dough down. Turn out and knead lightly. Shape into rolls. Brush with melted butter. Let rise until doubled. Bake at 425° for 15 minutes.
Mix pudding with 3 1/2 cups milk. Add Cool Whip to pudding mix. Line a 9 x 12-inch pan with a layer of graham crackers. Put half the mixture over crackers. Add another layer of crackers. Put the rest of the pudding mixture over the crackers. Add another layer of crackers. Frost the top layer with chocolate frosting. Refrigerate. Good eating.
Saute onion in butter. Cut steak across grain into strips and add to onion. Cook over low heat until beef is brown. Pour in bouillon and cover with lid. Let simmer for about 1 hour or until tender. Make sure liquid does not boil out. Stir in mushrooms and let cook for about 5 minutes. Add flour to the beef mixture to thicken the sauce for gravy, using water if more gravy is needed. Add sour cream; stir. Serve over hot, cooked noodles or rice.
Place hamburger in a large bowl. Add egg, bread crumbs, parsley, cheese, salt, pepper and garlic salt. Mix with hands thoroughly and form into 1 to 1 1/2-inch balls. In a large Dutch oven with about 3 tablespoons olive oil, lightly brown meatballs and then remove. Leave enough drippings to cover the bottom of the pan and discard the rest. Add the 3 cans of tomatoes and 3/4 can of water from puree. Bring to a boil, gently add meatballs and stir. Add garlic cloves, about 10 small sprigs of parsley, 1 tablespoon cheese, oregano and bay leaves; add the sugar. Stir and simmer about two hours. If the sauce gets too thick, thin with a little water. If you have too many meatballs, put to the side and freeze.
Beat all ingredients together at medium speed for 5 minutes. Pour in greased Bundt pan. Bake at 350° for 50 minutes. Cool in pan, inverted. Enjoy!
Cut chicken into 1/2-inch chunks. Brown in oil. Reduce heat to low. Add onion and garlic. Cover and cook 10 minutes. Add carrots and green pepper. Combine remaining ingredients. Stir into skillet; mix. Cover and simmer 10 minutes longer. Serve over rice. Serves 4.
Shake thoroughly with cracked ice until the shaker frosts. Strain into cocktail glass.
Soak cucumbers for 24 hours in lime water. Drain and soak four hours in salt water. Drain and rinse. Soak 2 hours in clear water. Cover with alum and water and bring to a rapid boil. Drain and rinse. Place in vinegar, sugar and spices. Cook 30 minutes. Pack in jars and pour juice over pickles. Seal.
Thoroughly cream shortening with sugar. Stir in egg, molasses and vinegar. Beat well. Stir together dry ingredients and blend into molasses mixture. Chill about 3 hours. On lightly floured surface, roll dough to 1/8-inch thick. Cut with a cookie cutter. Place 1-inch apart on a greased cookie sheet. Use candy red hots for faces and buttons. Bake in a 375° oven for 5 minutes. Cool slightly, then move to racks for cooling. When cool, you can pipe trim on cookies.
Preheat oven to 325°. Spray a 9-inch square pan with vegetable oil spray. In a mixing bowl, combine oil, brown sugar and vanilla. Add oats, baking powder and cinnamon. Mix until blended. Press mixture evenly and firmly into pan. Bake for 20 to 25 minutes or until edges are golden brown.
Brown hamburger and onion together. Drain off fat and add margarine.	Cut up potatoes into small pieces and add along with salt and pepper. Cook on medium heat in the frying pan on top of the stove for about 30 minutes or until potatoes are done. Top with cheese; put lid back on until the cheese melts.	If you like ketchup, you can add a little after you put it in your plate. If this sticks while cooking, just add a little water.
Beat shortening and sugar. Add eggs and continue beating for 2 minutes. Add pumpkin and milk, alternating with flour and other dry ingredients. Beat on medium speed for 2 minutes. Bake in a Bundt pan at 350°. Cake is done when it pulls away from sides of pan. Decorate with candy corn while still hot.
Mix all ingredients except carrots, walnuts, coconut and pineapple for 3 to 4 minutes. Add remaining ingredients. Bake at 350° in greased pan for 55 to 60 minutes. (This is a large cake.)
Heat oven to 375°. Thoroughly butter a 12 cup Bundt pan. Mix flour, salt and baking soda in a large bowl. In another bowl beat butter and sugar with electric mixer 5 to 8 minutes, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, rum and lemon. With mixer at low speed add flour, about 1/4 cup at a time, alternating with the sour cream and apricot brandy. Scrape into prepared pan and smooth the batter. Bake 1 hour and 15 minutes. Place pan on wire rack to cool completely. Slice thin to serve. Should have 26 slices.
Sift dry ingredients; add grated carrots and mix well. Bake in 2 round (9-inch) cake pans at 350° for 35 minutes.
Saute vegetables in butter until a little tender. Add flour, milk and chicken broth. Stir until mixed slightly. Simmer for 10 minutes or more. Stir in cheese. Simmer until cheese is melted.
Lightly brown onion and ground venison. Place 1/2 of meat into a Pyrex dish. Add 1/2 of tomatoes or paste, then 2 cups potatoes. Add a layer of cheese. Repeat. Beat eggs and pour on top of cheese for a crust. Bake at 350° until crust is formed.
Brown pork chops in a lightly oiled skillet; sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir in potatoes, 1/2 cup cheese and 1/2 cup fried onion rings. Spoon mixture in a 9 x 13-inch baking dish. Arrange pork chops over mixture. Bake, covered, at 350° for 40 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer.
In large bowl, combine cream cheese and powdered sugar. Fold ingredients in Cool Whip and spread over cooked, cooled crust. Chill. Top with cherry pie filling. Cut in 15 squares. Excellent and easy!
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs. Mix until well blended. Pour into crust. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with fresh fruit; drizzle with 2 tablespoons melted Kraft strawberry jelly, if desired.
Melt oleo; add flour and nuts.	Spread in a 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool completely.
Combine flour and sugar; add oleo, mixing well. Pat dough out in a 14-inch pizza pan. Bake at 350° for 10 minutes or until lightly browned.
Put croutons on bottom of 9 x 13-inch pan. Sprinkle cheese on top. Brown sausage. Cut and place on cheese. Beat eggs and milk together. Pour over casserole and refrigerate.
Mix together the shortening, yeast, sugar, warm water and salt in a large mixing bowl. Add 3 cups of flour and stir together. Add 1 cup flour and then turn onto floured bread board or pastry cloth. Knead for about 5 minutes, adding flour until it is no longer sticky.
Preheat oven to 500°. Rub roast well with black pepper. Let stand 5 minutes. Then sprinkle with Worcestershire sauce and rub in well. Place a 2 inch layer of salt in pan and sprinkle lightly with cold water. Place roast in pan. Pyramid salt on roast until covered with thick layer of salt. Sprinkle with cold water so that salt will stick. Cook 12 minutes per pound. When done, remove and let cool 20 minutes. Break salt crust from roast with hammer. Slice and serve with vegetables.
Cream butter and sugar until creamy. Add cream cheese, continue beating. Add eggs, one at a time, beating after each. Fold in flour with spoon until moist. Beat with mixer for about 2 minutes. Bake approximately one hour and 20 minutes at 300° to 325° in a greased and floured tube pan.
Cook carrots in boiling salted water until crisp-tender. Saute onion in butter. Combine with carrots, soup, salt, pepper and cheese. Put in baking dish. Top with croutons, tossed in butter. Bake at 350° until thoroughly heated through.
Mix well and add more flour to roll dough. Pinch off small amount and roll to size of coffee lid. Can use coffee can to cut dough. Put cooked, dried fruit in center and use fork to press dough together. Drop in hot shortening and fry.
Dissolve jello in hot water and put in refrigerator until it begins to jell. Mix together remaining ingredients. When mixture is cool, mix with jello and place in dish that has been cooled in refrigerator.
Cover baking sheet with foil and lightly coat with nonstick cooking spray. Combine all ingredients except chicken and buttermilk. Skin, bone and pat dry the chicken. Dip chicken in buttermilk. Then roll in dry mixture and place on baking sheet. Bake at 400° for 35 minutes until golden brown. Makes 4 servings.
Prepare cake mixes according to directions. Prepare pudding and chill until ready to use. Crumble cookies. Set aside all but about 1/4 cup. To the 1/4 cup of cookie crumbs, add a few drops of green food coloring and mix with a fork. When cakes are cooled crumble in a large bowl. Toss with half of remaining cookie crumbs and chilled puddling. (Use only enough pudding to moisten.)
Soften cheese; blend in mayonnaise and sugar. Add fruit and nuts. Fold in whipped cream. Pour into 8 x 8-inch pan. Freeze at least 6 hours or overnight. Take from freezer 15 minutes before serving. Cut into squares.
Dip each cutlet in egg first, then in bread crumbs. Fry each cutlet in hot olive oil.
Cook green pepper and onion in butter until tender but not brown. Blend in flour and salt. Add tomatoes and cook, stirring constantly, until thick. Add cheese; stir until melted. Add shrimp and peas. Pour into greased 2-quart casserole. Top with Pinwheel Biscuits. Bake at 450° for 15 to 20 minutes or until biscuits are done and golden brown. Makes 6 servings.
Place all juices in punch bowl. Add rum, wine, champagne and club soda. Stir lightly with ladle. Makes 35 to 40 punch cup servings.
Skim fat from the turkey broth and measure, putting it back into the roasting pan. For each cup of gravy, measure 2 tablespoons flour; blend and cook until frothy. Add 1 cup broth for each cup of gravy. Add seasonings and cook until thick. Add the gizzards that have been chopped and 3 chopped eggs. Serve hot over dressing.
In deep skillet brown and drain sausage. Add pepper, onion, soup mix, water and rice. Simmer for about 5 minutes. Pour into 2-quart casserole bowl. Top with almonds. Sprinkle with paprika and black pepper. Bake in oven at 325° for 25 to 30 minutes. Almonds will be toasted.
Bring water to boil; add bouillon cubes and dissolve. Add tomato juice, cabbage, celery, green beans and onion flakes. Cook until done, then let simmer. Eat any time.
My children did not like to eat hard-boiled eggs until I made it a little more fun. I kept a couple of pointed permanent markers in the kitchen. After I had boiled the eggs, I would draw a happy face or flower on it, or write Good Morning, Have a nice day or whatever. I put a bowl of water on the table and let them peel it, wash it off, then eat it.
Mix together. Bake at 350° for 45 minutes to 1 hour.
Mix all ingredients together. Spray 13 x 9-inch Pyrex with Pam and spread in pan. Bake at 425° for 40 to 45 minutes or until knife comes out of center clean.
Cook noodles in boiling water according to package directions; drain well. Cook onion and green pepper in margarine until tender. Stir in soup, mushrooms, pimiento, skim milk and basil. Lay half the noodles in a 13 x 9 x 2-inch baking dish. Top with half each of the soup mixture, cottage cheese, chicken, American cheese and Parmesan cheese; repeat layers of noodles, sauce, cottage cheese and chicken. Bake at 350° for 45 minutes. Top with remaining American cheese and Parmesan cheese. Bake for 2 minutes more or until cheese melts. Makes 10 servings.
Melt marshmallows, peanut butter, margarine and salt in heavy saucepan over low heat, stirring occasionally, until smooth. Pour over combined cereal and candies, tossing lightly until thoroughly coated. With greased fingers, gently shape into 1 1/2-inch balls. Place on waxed paper; cool at room temperature until set.
Mix all ingredients in a large bowl. Spray bread pan with cooking spray and pour mixture into pan. Bake at 425° until center springs back when touched and top is brown.
Beat the white sugar and eggs together until creamy. Add the vanilla, coconut and potato chips. Drop by teaspoon on greased cookie sheet. Bake at 375° until light brown around the edge. Cool on sheet. Yields 60 cookies.
Cook macaroni according to package label directions; drain. Prepare seasoning mix, according to package directions. Mix with the ground beef, tomato paste and tomato sauce. Add 1 1/4 cups water. Preheat oven to 350°. In a 2 1/2-quart casserole dish, layer half the macaroni, half the cottage cheese and half the meat sauce; repeat. Top with Cheddar cheese. Bake, uncovered, for 40 to 50 minutes, or until bubbling. Serves 6.
In a large mixing bowl, sift together the dry ingredients. Add the remaining ingredients and mix until blended. Do not beat. Pour into a greased round tube pan and bake at 350° for 1 hour and 20 minutes. Cake will crack a little on top. Place the pan on a rack to cool.
Line bottom of greased pan with bread slices. Whip eggs and milk. Place meat over bread. Pour egg mixture over top. Place shredded cheese on top. Bake for 1 hour at 350°. Twenty minutes before done, make white sauce. Melt 1/2 cup butter in saucepan over medium heat. Add enough flour to make paste. Add 4 cups milk slowly, stirring constantly. Cook until thick. Add 1/2 cup shredded Cheddar cheese. Stir until melted. Pour sauce over casserole when serving.
Combine all ingredients. Shape into 8 patties. Heat frypan. Add patties and brown on both sides. Makes 4 servings.
Brown hamburger; drain grease. Mix in chipped ham, cheese and other items. Spread on hamburger rolls and put under broiler for 10 minutes. Makes enough for 24 hamburger rolls.
In saucepan, prepare noodles as label directs. Drain and return noodles to pan. Over medium-low heat, heat noodles, cream, margarine, salt, pepper and 1/3 cup Parmesan cheese until creamy. Toss well. Use the remaining cheese to sprinkle each serving to taste.
Heat oven to 350°. Lightly grease cookie sheets. Mix all ingredients together well. Shape into balls. Place about 2-inches apart in pan. Bake 20 to 25 minutes or until brown. Remove immediately from pan. Makes about 10 dozen, depending on size.
Mix all ingredients together. Bake in a greased baking dish at 350° until brown, approximately 30 minutes. Serves 6.
Sift flour, baking powder, salt and sugar. With pastry blender, blend oleo. Add by hand egg and milk. Put layer of mix on bottom of loaf pan. Cover with raisins and seed. Poke raisins into dough. Cover with remaining dough. Bake at 375° for 50 minutes.
Mix together the melted butter, sugar, egg, salt, flour, soda and vanilla. Place into lightly greased cookie sheet. Bake at 320° for 20 to 30 minutes. Put small package of chocolate chips over when removed from oven. When melted, spread over top. Chopped nuts can be added on top. Kids love them.
Preheat oven to 375°. Blend shortening and sugars. Beat in vanilla and eggs. Sift remaining dry ingredients together; add to sugar and egg mixture. Add M&M's candies. Drop from teaspoon onto floured cookie sheet. Bake 10 to 12 minutes.
Mix flour, sugar, salt and shortening. Beat water, egg and vinegar, mixing well. Add to flour mixture. Refrigerate 1/2 hour. Bake at 450° for 12 minutes. Makes 5 (9-inch) crusts.
Slice potatoes and onions. Put a layer of potatoes in pan, then a layer of onions; alternate until gone. Pour on soup and rinse can with water, pouring water in pan also. Bake at 400° for 45 minutes.
Mix 3 tablespoons of Ranch dressing into cream cheese. Spread evenly over taco shells. Layer meat, cheese and spinach leaves, no stems (one layer only). Roll up shell (like burrito). Use cheese mixture on opposite side of shell while rolling to help hold together. Slice 1-inch circles from end to end. Use toothpicks to hold together if needed. Can use dressing as dip.
Mix broccoli, ham, onion powder, salt, pepper, soups and 1 cup milk into ungreased 9 x 13-inch baking dish. Mix Bisquick and 1 1/2 cups milk and pour over mixture in pan. Sprinkle parsley (optional). Bake for 25 to 30 minutes or until light golden brown at 450°. Let stand 5 to 10 minutes.
Grease 13 x 9-inch baking dish. Place chicken in dish. Top with cheese. Combine soup and wine; pour over chicken. Sprinkle with dry stuffing mix. Drizzle with butter. Bake, uncovered, at 350° for 50 minutes.
Sift together dry ingredients. Add oil, milk and coffee. Mix for 2 minutes on medium speed. Add eggs and vanilla. Beat 2 minutes. Batter will be thin. Pour into greased and floured pans. Bake at 325° for 25 to 30 minutes.
Sprinkle half of the cheese in the pie shell. Top cheese with other fillings. Beat together eggs, half and half and seasonings. Pour over filling and top with remaining cheese. Bake in a 375° oven for 30 to 35 minutes.
Boil sugar, oleo and milk; turn off. Add vanilla and peanut butter. Pour mixture over oats. Mix well. Put on wax paper by spoonfuls.
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the peas, red pepper, carrots and garlic in 2 tablespoons oil until crisp-tender; remove and keep warm. Add remaining oil to skillet. Saute shrimp in oil until shrimp turn pink. Return vegetables to pan; mix well. Drain pasta. Place pasta on six dinner plates. Drizzle with Alfredo sauce and top with shrimp mixture.
Boil potatoes and eggs. Cool, then in large bowl, mix all together. Chill for 3 hours before serving.
Preheat oven to 350°. In mixer bowl, beat eggs until frothy; beat in sugar and beat 2 minutes. Beat in oil and pumpkin. Sift dry ingredients over raisins or nuts and fold dry mixture into egg mixture. Do not overmix. Pour into greased and floured 13 x 9-inch pan. Bake 35 to 40 minutes. Cool and cut into 4 squares.
Mix all ingredients. Form into balls, 1 teaspoon dough in each. Place on ungreased cookie sheet. Press flat with small glass dipped in sugar. Bake 16 to 18 minutes or until slightly brown, in preheated 350° oven. Makes about 3 1/2 dozen cookies.
Mix together and shape into 1-inch balls. Roll in powdered or granulated sugar. Good to eat right away or later! Store in light container. Makes about 40.
Peel and cut sweet potatoes in 1-inch chunks. Core and cut unpeeled apples in 6 to 8 pieces. Put sweet potatoes and apples in a large casserole dish with lid. Dot with several pats of oleo. Add desired amount of sugar. Sprinkle with red hots and cinnamon. Bake at 325° until done, about 1 hour.
Thaw strawberries and mash. Using tube pan or cake taker, place broken pieces of cake and ingredients as follows: Divide cake in 3 parts; mix dry gelatins with cake pieces into 3 bowls. Then mix strawberries with strawberry gelatin and cake mixture; oranges with orange gelatin and cake mixture; lime gelatin and crushed pineapple together. Put in layers (pack down) and top each layer with ice cream. Should be frozen overnight before cutting. Turn onto cake plate and serve immediately. Keep frozen.
Brown meat in skillet over medium heat; drain fat and set aside. Blend mayo, milk, eggs and cornstarch until smooth. Stir in meat, cheese, onion and pepper. Pour into pastry shell. Bake at 350° for 35 to 40 minutes, until golden brown on top, or until knife inserted in center comes out clean.
Combine potatoes, sour cream, onions, 3/4 cup cheese, salt and pepper. Turn mixture into a buttered 2-quart casserole dish. Sprinkle with remaining cheese and paprika. Bake, uncovered, at 350° for 40 to 50 minutes.
Combine ingredients. Roll thin on board. Let stand 20 minutes. Roll up loosely; spread out, let dry. Cut in strips and slice thin noodles. Serves 4.