HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fix broccoli as on package. Heat soup with one can of water and bring to a boil. Take off heat and add Minute rice. Let set 10 minutes. Mix all ingredients together and pinch bread on top. Bake for 30 minutes.
Mix meat and ingredients. Add a little more bread crumbs if sticky. Roll into small, medium or large balls, depending how many you are serving. Set aside until ready to drop into boiling tomato sauce. Cover and simmer 3 hours.
Heat 1 cup of the pear juice to boiling; remove from heat and add gelatin. Add cottage cheese and whip with electric mixer. Mash pears with a fork and add to whipped mixture. Fold in whipped topping. Pour in an 8-inch square dish. Chill until firm. If desired, garnish with blueberries, which I do and makes it better.
Mix all ingredients. Enjoy this unique-tasting tuna salad in a sandwich or as a light meal on lettuce with soup. Or, serve it on your favorite crackers as an appetizer or snack. Serves 4.
Bass, both small mouth and large mouth, crappie and bream are all close in taste and texture, so recipes of these fish are usually interchangeable. Trout is in a class by itself. Salmon is a searun fish, usually caught by sportsmen in fresh water, so its meat is different than any listed here.
Take nice pork chops, remove all fat, wash and pound them; then season with salt and pepper. Roll in beaten eggs and cracker crumbs and fry to a light brown. Fry in a little grease.
Mix dry ingredients, mixing well. Stir in Sourdough Starter and oil. Turn dough out on a floured surface and knead until smooth and elastic (about 8 to 10 minutes). Shape dough into 2-inch balls. Cover and let rise in a warm place (85°) free from drafts for about 30 minutes. Bake at 425° for 15 to 17 minutes. It yields 15 rolls.
Mix first 3 ingredients to make the pie crust. Pat in 9-inch pan and bake at 350° for 10 minutes.
In a 9 x 13-inch casserole dish, pour in rice; pour water over rice. Combine mushroom and celery soups and spoon 1/3 of soup mixture over rice. Sprinkle dry soup mix over chicken and rice. Bake at 350° until casserole is hot and bubbly and chicken is done.
Mix ingredients well. Roll on floured surface; cut into thin strips. Place strips into pot of boiling chicken (cooked and deboned) and broth from chicken. Add additional seasoning and Country Crock to taste.
Pour milk in a bowl and add instant pudding mix. Beat with a wire whisk. Wait 5 minutes; spoon pudding into cones. Freeze 3 hours. Top with prepared whipped cream and candy sprinkles.
Saute onion and pepper in small amount of margarine. Add remaining ingredients. Pour into casserole dish, well-greased, and bake for 30 to 35 minutes at 350°. It's wonderful!
Cook pasta according to package directions. Drain and set aside. Heat oil in a large skillet. Add onion and garlic; saute 1 to 2 minutes.
Add dry ingredients into egg, vanilla and milk plus Crisco oil. Mix well. Spread on greased baking sheet with sides.
Spread chicken breast flat; fold cheese and ham slices to fit on top; fold breast over filling and fasten edges with toothpicks. On wax paper, mix flour and paprika. Use mixture to coat chicken pieces. In 12-inch skillet over medium heat in hot butter, cook chicken until brown on all sides. Add wine and bouillon. Reduce heat to low; cover and simmer 30 minutes or until fork-tender; remove toothpicks.
Cream together the butter, flour and sugar. Add egg yolks; mix well. Add lemon rind and juice. Stir in milk. Beat egg whites until stiff; fold into mixture. Pour into pie shell. Bake for about 25 minutes at 375°. Pie should be lightly browned and set. When pie is cut, you have a creamy filling on the bottom and it is cakelike on top.
Heat oven to 450° for 1 crust (measurements in parentheses are for 2 crust pie). Mix flour and salt. Blend oil with fork. Mix water in well. Roll between 2 pieces of waxed paper.
Combine yogurt, oil, garlic, curry, Tabasco sauce and salt. Place steak in plastic bag. Add marinade. Spread evenly over steak. Tie bag and marinate in the refrigerator for 6 to 8 hours (or overnight). Remove steak from bag and grill.
Dig out a 12 x 12 foot pit and fill it with logs, which are burned and reduced to a hot ash. Stretch woven fence wire over the pit. Lay whole dressed gar on top. Douse gar occasionally with barbecue sauce, applied with mops.
Combine olive oil, vinegar, bay leaf and garlic in a small bowl. Mix well. Pour over olives. Add lemon and mix. Cover and refrigerate at least one day (2 or 3 are better).
Melt butter and saute vegetables until tender. Wash crayfish and keep stock. Season crayfish with red, white and black peppers. Add flour and cook five minutes. Add stock and cool twenty minutes. Add crawfish and cook 10 minutes. Season and add parsley and green onions. Cool before filling puff pastry.
Brown together first 4 ingredients. Then add stewed tomatoes, tomato sauce, salt and pepper. Cook and drain spaghetti. Mix together and bake 45 minutes, covered. Uncover last 10 minutes.
Melt butter; beat eggs well. Add corn kit and melted butter and mix well. Stir in cottage cheese, broccoli and onion. Pour into greased 9 x 13-inch pan. Bake at 400° for 20 to 25 minutes.
Mix well. Roll out dough and cut with a cutter. Bake at 350° until brown. May glaze with powdered sugar and milk.
Peel, quarter and core apples to make 10 pieces. Do not use any other brand of biscuits, or dumplings will be tough. Stretch a biscuit out; put an apple piece in the center. Pinch the biscuit together around the apple; place in a casserole dish. Continue until all 10 are finished. Sprinkle with cinnamon to taste. Heat the water, sugar and margarine to a boil; pour over dumplings. Bake at 350° for 30 to 40 minutes.
Cut cheeses up into pieces. Brown ground beef and drain. Mix all ingredients together. Cook until cheese melts.
Cook hamburger meat. When done, put spaghetti sauce in it. Then cook noodles. Put a thin layer of sauce on bottom, then put 3 noodles, side by side, then put another layer of meat with a layer of cheese, then put the noodles on top of that and repeat as many times as necessary. Then put in oven at 425° until cheese melts.
Wash and separate 12 large cabbage leaves from the head. Drop in 2-quarts boiling water. Cook, uncovered, 3 minutes or until limp; drain well. Combine beef and remaining ingredients. Place about 1/2 cup meat mixture on each cabbage leaf. Roll leaf tightly and secure with toothpicks.
Cook spinach; drain in sieve. Press out as much moisture as possible. Combine spinach and dressing. Mix Parmesan cheese, eggs, margarine, salt and pepper. Mix thoroughly. Roll into balls about 1 1/2 inches in diameter. Place on cookie sheet and freeze. After balls are completely frozen, remove and store in plastic bags in freezer. To serve, place balls on cookie sheet; bake at 350° for 10 to 15 minutes (7 to 10 minutes for unfrozen) or until lightly browned. Serve hot.
Cream together sugars, butter and eggs. Add dry ingredients and mix thoroughly. Roll into balls and coat with sugar. Bake at 375° for 10 minutes. Remove from oven and place 1 Hershey's Kiss in the center and return to oven for 2 to 5 minutes longer.
Mix all ingredients together, except only use 1/3 c. of tomato sauce. Save the rest for later. Pat meat mixture out on aluminum foil. Roll into long rectangle approximately 3/4 inch deep then add mozzarella cheese on top. Pat cheese down into meat to hold in place. Raising the aluminum foil, start rolling meat, cheese mixture into a roll. Pinch ends together sealing cheese inside and place in loaf pan. Cook at 350° for 45 minutes. Drain, then pour rest of tomato sauce over meat. Cook 15 minutes.
Grease a 9 x 13-inch pan. Place bread cubes in the bottom. Spread grated cheese on top. Next, ham and/or mushrooms. Combine remaining ingredients and pour over. Cover and refrigerate overnight. Preheat oven to 350°. Remove cover from pan and bake 1 hour. Let stand 10 minutes before serving. Enjoy!
Combine cream cheese, egg, sugar, 1 teaspoon vanilla and salt until smooth and creamy. Spread in pie shell. Sprinkle with pecans on top. Mix pie filling, 3 eggs, sugar, Karo syrup and the last 1 teaspoon vanilla. Pour over cream cheese mixture. Bake at 350° for about 40 minutes.
Preheat oven to 350° and grease muffin pan well. Sift together the first 6 ingredients. Combine pumpkin, sugar, milk and eggs in mixing bowl. Add dry ingredients and butter, mixing well. Blend in nuts. Fill each greased muffin pan cup 2/3 full and bake for 45 to 55 minutes. Do not overbake. Very moist.
Mix ingredients in order listed. After mixing, place in serving dish and refrigerate. Garnish with additional coconut or chopped pecans.
In a well buttered 2-quart casserole pan, lay potatoes, onion and salt. In a small saucepan, heat soup, milk and Worcestershire sauce. Pour over potatoes. Cover and cook at 375° for 45 minutes.
Drain beans, peas and corn. Add carrots, onion, pepper and pimento. Set aside and make dressing.
Combine ham and Cheddar cheese; then add remaining ingredients. Spread on sliced hot dog or hamburger buns. Wrap in foil and bake for 10 minutes at 400°.
Melt butter or margarine in a casserole dish in 375° oven. Blend eggs 1 minute. Add milk and blend 1 minute. Add flour and blend 1 minute. Pour egg mixture into hot melted butter or margarine and bake until done. Sprinkle with sugar and cinnamon.
Empty cans into bowl. Cut long noodles into short noodles. Add eggs. Grate cheese and add to mixture. Reserve some cheese for top of casserole. Bake at 375° for 45 minutes until brown on top.
Mix all together and pour into unbaked pie shell. Bake 10 minutes at 410°. Reduce heat to 350° and cook 35 to 40 minutes.
Mix oil and milk together. Add other ingredients and mix until well blended. Put into a pie plate and pat along edges and bottom of a 9-inch pan.
Place squash rings in a single layer in a 13 x 9 x 2-inch baking pan. Add water; cover with foil. Bake in a 350° oven for 60 minutes. To serve, season with salt and pepper; dot with butter. Makes 8 servings.
Blend oil and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla, flour, salt, baking soda, nutmeg and cinnamon after sifting. Add apples and nuts. Bake in well-greased and floured 10-inch tube pan at 325° for about 1 hour and 45 minutes. (Check cake after 1 1/2 hours.)
Heat condensed milk and chips until melted over medium-low heat. Stir in salt and vanilla. Pour into 8-inch square buttered pan lined with wax paper.
Check pie filling can and follow directions with first five ingredients. Pour into greased 13 x 9-inch pan. Sprinkle with cake mix. Do not mix. Sprinkle on 1 cup chopped walnuts. Drizzle with melted butter. Bake at 350° for 1 hour.
In a blender combine Eagle Brand milk and other remaining ingredients. Blend until smooth. Serve immediately.
To make starter dough, mix yeast, 1/4 cup milk, 1/4 cup flour, sugar and melted margarine. Let stand 1/2 hour.
Bring following ingredients to a boil:	soup, vinegar, oil and sugar, add Tabasco (a few shakes). Pour over drained carrots and cover.	Refrigerate overnight.	Keeps indefinitely. Serves 8-10.
In medium pan melt 1 Tbsp. butter. Mix flour slowly adding milk - stir constantly to keep mixture smooth. Cook stirring over medium heat until mixture comes to a boil and thickens. Mix onion, Worcestershire Sauce, and bread cubes. Cool. Fold mayonnaise, lemon juice, salt and pepper. In another pan heat 2 Tbsp butter until lightly browned. Add crab-meat and toss lightly. Combine with sauce mixture. Put mixture in greased casserole dish. Sprinkle paprika over top. Bake 450° until hot and bubbly and lightly browned. 10 - 15 min. Makes 4 servings.
Cream oleo and sugar. Add eggs, one at a time. Add vanilla. Mix dry ingredients together and add to creamed mixture alternately with sour cream. Add bananas and pecans. Mix well. Pour into a large loaf pan or 2 small loaf pans. Bake at 350° for 1 hour or until done. (Pans must be greased or sprayed with Pam.)
Blend cream cheese and 2 tablespoons margarine until smooth. Add salt, pepper, milk, onion, pimento and chicken. Mix well.
Add milk to vanilla pudding mix and bring to a boil. Remove from heat and add pineapple juice. Cool. Add Cool Whip and whatever fruit you would like. Dressing keeps well in refrigerator.
Dissolve yeast in water with 1 teaspoon of sugar; set aside. Heat milk. Add cold water to cool. Set aside. Mix all ingredients together and let set for 10 to 15 minutes. This is important.
Thaw apple juice; mix 2 tablespoons juice with cornstarch in a small pan. Heat remaining juice and blend in concentrate mix. Stir constantly until thick and smooth. Stir in oleo and cinnamon. Pour over sliced apples; toss gently to coat. Pour into crust; cover with top crust. Bake 50 minutes at 400°.
Grease a 9-inch baking dish. Mix sour cream and soup; pour into dish. Take chicken off bone and cut up. Put on top of soup and sour cream mixture. Mix stuffing by directions on package; put on top of chicken. Bake at 350° for 25 minutes.
Cream butter and shortening. Gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition. Combine flour, baking powder and salt; add to creamed mixture alternating with milk, beginning and ending with flour mixture. Mix until blended after each addition. Stir in rum and coconut extracts.
Mix flour, baking powder and salt. Cream butter and sugar until light and fluffy. Beat yolks until thick. Blend well with creamed mixture. Add flour mixture alternately with lemon juice. Beat egg whites until stiff. Fold whites and lemon rind into batter. Fill muffin pans 2/3 full. Combine 2 tablespoons sugar and cinnamon and sprinkle on top of muffins. Bake at 375° for 15 to 20 minutes.
Beat eggs. Add sugar, salt and soda, dissolved in water. Add butter and Crisco to flour and mix. Add to other mixture. Roll 1/4-inch thick and cut cookies. Bake at 350° for 8 to 10 minutes.
Mix all fruit with Cool Whip. Mix with Eagle Brand milk and lemon juice. Pour into pie crust and cool about 3 or 4 hours.
Cream together cream cheese and sugar. Mix in all other ingredients and put in 9 x 13-inch pan and freeze. Take out 1 hour before serving.
Combine onion and bell pepper in butter and cook on High for 5 minutes. Add broccoli and cook for 5 minutes. Add all other ingredients and cook 10 minutes (including rice). Stir once. (If reheat, this may help, as cheese would rise to top if reheated in stove oven.)
Place cubed beef in deep pan. Add seasonings to taste. Place in 400° oven. Stir every 15 minutes. Leave about 1 hour or until brown. Reduce heat to 250° and leave until meat is tender. Meat juice may be thickened for gravy; stated oven time is for large amount, smaller amounts require less time.
Mix together peanut butter, margarine, corn syrup, sugar, milk and vanilla. Make into small balls and roll in graham cracker crumbs. Chill in refrigerator.
Bake crust 10 minutes at 350°. Mix all ingredients together. Add salt and pepper to taste. Pour into pie shell. Bake 30 to 40 minutes at 350°. Let stand 10 minutes, then serve.
Cut venison into strips and put in crock pot with pepper and salt. Stir well to coat meat. Add remaining ingredients, cover and cook on low setting 8 hours or high setting for 4 hours. Serve over rice.
Mix sugar, syrup and water together and cook until mixture threads. Add peanuts and stir continuously, cooking until syrup mixture turns light brown in color and peanuts are done. Remove from heat and add soda, salt and butter. Stir until thoroughly mixed and pour into a buttered cookie sheet. Spread as thinly as possible.
Crush enough cookies finely to cover bottom of square or oblong pan. Cover cookies with soft ice cream carefully. Freeze. Mix evaporated milk, butter or margarine, unsweetened chocolate and sugar. Cook and stir until thick. Cool thoroughly. Pour over top of refrozen ice cream. Freeze again until firm.
Mix the ingredients together (except crackers). Crush crackers and mix	with 1 stick of melted margarine. Spread half of cracker mixture in bottom of baking dish. Add vegetables and chicken mix.
Cook apricots in 1 1/2 cups water until very soft, using juice and adding water if necessary. Stir apricots until almost a pulp. Dissolve gelatin in hot water or juice. Add remaining ingredients and stir until well mixed. Pour into greased mold and congeal. Serves 12.
Chop chicken breasts into small bite size pieces. Add lite Miracle Whip, sour cream, grapes, celery seed and pickle relish. Put on bed of lettuce. Add your choice of fruits. Makes an attractive fruit plate.
Make white sauce of butter, flour and milk; then add next six ingredients. Remove from heat. Add sherry. Add little hot sauce to egg; then add egg to rest of sauce. Add hot sauce, salt, pepper and crabmeat. Put in 1 1/2-quart casserole; sprinkle top with bread crumbs, mixed with 1 tablespoon melted butter. Bake in 350° oven for 15 to 20 minutes. Serves 6 to 8.
Boil butter and water in saucepan. Add flour and salt. Keep stirring fast as it thickens. Remove from heat. Beat in eggs, one at a time. Drop by teaspoonful on cookie sheet. Bake at 400° for 30 minutes.
Brown pepperoni, onion and mushrooms. Add spaghetti sauce, tomato paste, water and oil and blend well. Bring to boil; reduce heat and simmer, uncovered, 10 minutes. Add cooked mostaccioli; blend well. Pour into 12 x 8 x 2-inch casserole; top with Mozzarella cheese. Bake uncovered in 350° oven for 15 minutes or until cheese is melted.
Beat well. Bake in an 11 x 13-inch pan for 25 to 30 minutes at 350°. Spread a large jar of marshmallow cream over cake while hot.
Combine beans and onion in a bowl. Stir in soup, milk and seasonings. Spoon into 2-quart baking dish. Bake at 350° for 30 minutes. Makes 4 servings.
Mix first 3 ingredients and set aside. Combine rest of ingredients in saucepan and heat until marshmallows are melted. Mix all ingredients together. Pour in 8 x 8 x 2-inch pan, greased and floured, and bake at 350° until done. The cake is rich enough without frosting, but you may add frosting if you wish to.
Cut beef into thin strips, 2 to 3-inches long. Toss with 1/4 to 1/2 cup soy sauce and the meat tenderizer. Cover with foil and refrigerate at least 2 hours or until ready to use. Fry over medium heat until done. Cut green pepper and onion into rings. Saute in 2 tablespoons butter and 1/4 cup soy sauce until tender. Saute rice in 2 tablespoons butter and 1/4 cup soy sauce until coated well. Place rice on platter; layer onion and beef on top, then cover with beef tips.
Heat oven to 425°. Grease 12 muffin cups (or muffin pan with 12). Mix all dry ingredients together. Add margarine. Mix (if using oil instead of margarine). Add oil to buttermilk and egg. Add corn. Stir in dry ingredients. Mix until moist. Spoon into muffin pans and bake 20 to 25 minutes until golden brown.
Cook chicken breasts until done. Tear meat off bone in bite size pieces. Cook broccoli until half done, drain and put into square 8-inch baking dish. In small saucepan, melt margarine, add bouillon cube and flour. Cook 1 minute, then add milk, salt and pepper. Stir over medium heat until thickened. Add chicken pieces and mushrooms to this and spread over broccoli. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Prepare Ramen noodles as directed except before adding noodles, break an egg into boiling water. Cook, stirring for 1 minute. Add noodles. When noodles are done, add both slices American cheese. When melted, add flavor packet (good with any flavor). Add soy sauce to taste. Very good.
Dump undrained pineapple in greased 9 x 13-inch pan. Spread evenly. Dump pie filling evenly over pineapple. Dump dry cake mix over cherry pie filling. Spread evenly. Sprinkle pecans over cake. Slice butter into thin slices and lay on top. Bake at 350° for 48 to 53 minutes.
Grate 1 teaspoon of orange rind and set aside. Remove remaining peel from orange; chop fruit in blender or food processor adding enough water to make 1 cup. Set aside. In medium bowl, combine Shredded Wheat cereal, baking powder and salt; set aside. In another bowl, with electric mixer at medium speed, beat margarine, sugar and eggs until blended. Stir in reserved orange and orange rind. Stir in flour mixture until well blended. Fold in dates or raisins. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 minutes. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.
Line bottom of 8 1/2 x 11-inch casserole dish with ice cream sandwiches. (Should take about 9 1/2 sandwiches.) Sprinkle 1/3 of the Heath Bar pieces on top of the sandwiches. Add a second layer of ice cream sandwiches. Poke holes in the sandwiches with a fork. Drizzle the Kahlua over the sandwiches. Sprinkle more of the Heath Bar pieces, saving a few for the top. Spread whipped topping on top and garnish with the remaining Heath Bar pieces. Keep frozen until serving. It is easiest to serve when frozen overnight. Serve on a dessert plate and drizzle with caramel sauce.
Mix well; do not heat. Pour over cucumbers and store in airtight container for 5 days. Do not open for 5 days.
Saute onion, add hamburger meat and cook until no longer pink. Remove from heat. Add rice, Worcestershire sauce and tomato sauce. Set aside. Remove tops, membrane and seeds from bell peppers. Drop the peppers into salted boiling water for five minutes. Remove and cool in cold water. Drain and then fill with meat mixture. Place into a deep casserole and cover with tomato juice. Bake for 1 hour in 350° oven.
Remove skin and fat from each piece of chicken; pat dry with paper towels. Cut each piece across thickness of breasts, 2 to 3 cuts. Brush medium coat of mustard on both sides of chicken. Salt liberally with both seasoned salt and lemon pepper. Place chicken in deep baking dish, bone side down. Bake at 350° until tender and brown (do not cover). Turn once to brown both sides. Cooking time is 45 minutes to 1 hour.
Cover hash browns with 1 quart of hot water and let stand 10 minutes; drain. Beat eggs. Add potatoes and remaining ingredients. Pour into well-greased pie plate. Cover and refrigerate at least 8 hours. Place cold pie plate (uncovered) in cold oven. Turn heat to 350° and bake 35 minutes or until potatoes are tender and eggs are set. Excellent idea for a brunch. Bagels go very well with this dish.
Cook rice in large saucepan according to directions, using chicken broth instead of water. Add mushrooms before last 5 minutes. Stir in chicken, dressing and sour cream; spoon into lightly greased 2-quart baking dish. Bake at 325° in oven for 30 minutes. Let stand 10 minutes before serving. Serves 6.
Cream butter, sugar and vanilla; add flour, chips and nuts. Form into balls about 1-inch in diameter. Place on ungreased cookie sheet. Press down with lightly floured bottom of small glass. Bake in 350° oven for 12 to 14 minutes or until edges are golden. Makes 2 1/2 dozen.
Cook onions, peppers and hamburger in a frypan. Pour off grease and put into a crock-pot. Add catsup, water, salt, pepper, garlic salt, chili powder, sugar and mustard. Simmer. Place over hamburger bun with coleslaw.
Dissolve Jell-O in boiling water. Add sherbet and orange juice; beat slowly with hand mixer. Increase mixer speed as sherbet melts. Add pineapple and oranges. Can be poured into a large greased mold or a very large bowl. Refrigerate until firm. Run knife around edge of mold to loosen. Serve topped with Cool Whip if you like. This recipe can be halved.
For the filling, in a bowl, combine Mozzarella cheese, pepperoni and pizza sauce. Set aside. Then separate biscuits. Flatten biscuits to 3-inch circles. Place about 1 rounded tablespoon of filling in the center of each circle. Bring the edges of the dough together; pinch to seal. Place, seam sides down, on greased baking sheets. Brush with milk. Sprinkle with Parmesan cheese. Bake at 350° for 12 minutes until brown. Serve warm. Makes 20.
Mix all ingredients and put in casserole. Bake 30 to 35 minutes in 325° oven. Last 10 minutes, sprinkle with Cheddar cheese.
Melt margarine in baking dish. Mix sugar, flour and baking powder with milk. Do not overmix. Pour into hot melted margarine. Scatter fruit over top of batter. Do not mix. Bake at 375° for 35 minutes.