HumbleIntelligence/food-ner-1-Million huggingface dataset:
Arrange tuna in bottom of 1 1/2-quart casserole. Add peas. Combine in a separate bowl the cream of mushroom soup, milk, sherry and seasonings. Pour half over the first mixture. Put noodles over this. Add rest of mixture. Top with bread crumbs. Bake uncovered at 350° for 30 minutes.
Cook spinach and drain. Add all the ingredients. Form into balls. Place on a cookie sheet. Bake at 350° for 20 minutes.
In soup kettle, combine the broth, potatoes, carrots, celery and onion; bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add the peppers; return to a boil. Reduce heat, cover and simmer 10 to 15 minutes or until tender.
Combine 1/2 cup cornflakes, salt, pepper, mustard and milk in large bowl; beat well. Add meat; mix gently. Press evenly on bottom and sides of pan. Beat the eggs. Add potatoes, onion and parsley. Stir; spread on meat mixture. Bake in a 9-inch pie plate at 350° for 35 minutes.
Bring to boil and simmer 30 minutes. Put in jars and seal. Process 15 minutes in boiling water bath.
Sprinkle beef with salt, sugar and pepper. Brown well in oil. Add water and bouillon cubes. Cover. Simmer 1 hour or until meat is almost tender. Stir in 57 sauce and vegetables. Cover. Simmer 1 hour or until vegetables are tender. Thicken with a flour and water mixture.
Combine flour and salt. Work in shortening until mixture is the consistency of cornmeal. Bet egg lightly; add water and stir, then add vinegar. Blend into flour mixture to form a soft dough. Gather into a ball. Cut in half. Chill for 10 to 15 minutes. Flour board well and roll each half into a circle 1-inch larger than pie pan. Fit into pan and flute edges.
Heat oven to 375° to 400° (hot). Heavily grease 6 deep custard cups or 8 muffin cups. Beat eggs slightly. Add milk, flour and salt. Stir with fork just until smooth. (Do not overbeat.) Fill greased custard cups 1/2 full or fill muffin cups 3/4 full. Bake 60 minutes or until deep, golden brown. Remove from cups immediately and serve. Yield: 6 to 8 popovers.
Tip: Aluminum foil can be used to shield the corners of a square dish, if used. Be sure it is folded smoothly over the corners. If used, remove during the High phase of cooking. Check for doneness with a toothpick but be careful not to check in a spot that has a chocolate chunk.
Sift dry ingredients together and add egg and milk. Beat until smooth. Heat oil, at least 1 inch in frying pan. Using a large funnel, fill with small portion of mixture. Let mixture run through spout into hot oil, forming figures of 8 or your own design. Brown, turn, brown other side. Drain on paper towel and sprinkle with powdered sugar.
Melt margarine in nonstick skillet. Mix half and half or creamer with flour. Pour into skillet and stir constantly over medium heat until thickened. Beat eggs and small amount of white sauce from skillet with eggs to temper. Then add eggs to skillet and stir until blended and smooth. Add seafood and heat through. Add wine and lemon juice and sprinkle with paprika. Serve over rice or toast.
Dissolve jello in boiling water. Cool. Add pineapple (undrained) and pie filling. Stir. Refrigerate until set. Mix remaining ingredients (except nuts) and spread over congealed salad. Sprinkle with nuts.
Put yeast, sugar and salt in mixing bowl. Dissolve with 1 cup hot water (about coffee drinking temperature). Let stand for 5 minutes. Add oil and mix in flour 1/2 cup at a time, mixing it well. Knead dough until it is smooth. Put in clean bowl, cover with towel and let it rise until it is double the size it first was. Knead it some more and shape into loaves. Bake at 425° for 5 minutes, then cut back heat to 350° for 35 minutes.
Melt margarine. Add seasoned salt and Worcestershire sauce. Mix well. Pour cereals, nuts and pretzels into zipper bag. Pour margarine mixture over cereal mixture inside bag. Seal bag securely. Shake bag until pieces are evenly coated. Pour into large microwave-safe bowl. Microwave on High 3 to 3 1/2 minutes. Stop and stir every minute. Spread on absorbent paper to cool.
Sift dry ingredients and set aside. Cream butter and sugar; add beaten egg yolks. Add flour mixture alternately with sour cream, vanilla and poppy seed. Fold in stiffly beaten egg whites. Bake in ungreased angel cake pan at 350° for 1 hour. Do not frost.
Place brisket fat side up in baking pan. Mix Coke, chili sauce and soup mix together. Pour over brisket. Cover with foil. Bake 2 1/2 to 3 hours at 350°. Slice across grain of meat and serve!
Mix sugar, sour cream and coconut and leave in refrigerator overnight. Bake cake according to package directions. Let cool. Split layers. Ice between each layer, but don't ice the sides. Keep in refrigerator 3 or 4 days before eating.
Wash chicken thoroughly and put in kettle with water to cover. Add salt to taste and bay leaf; cook. Meanwhile, wash and prepare celery, onion, potatoes, carrots and peas. When chicken is about half done, remove bay leaf and add the cut up vegetables. Cook on low heat until done. Remove chicken; leave in pieces or remove skin and bones and cut up in smaller pieces.
Blend flour, salt and shortening in mixing bowl. Add milk and vinegar; mix well. Roll out dough 1/4-inch thick. Cut into squares. Fill lower right-hand corner with filling (2 to 3 tablespoons). Pull top left over filling; meet edges and pinch. Bake at 425° for 10 minutes. Cool on pan. Can be topped with glaze.
Cook, stirring occasionally. After it boils, reduce heat to low. Top with cheese when served. Add chicken or beef if desired.
Mix ingredients. (Should be enough for 4 layers.) Pour into cake pans. Bake at 375°. Let cool before frosting.
Mix and pour into greased oblong pan. Bake for 40 minutes at 350°.
Make 2 packages of Kool-Aid as per directions. Mix pineapple juice and Jell-O mix. When ready to serve, pour ginger ale over this mixture with softened sherbet.
Combine all ingredients in a bowl. Refrigerate until time to serve. Yield: 6 servings.
Cream butter, shortening and cream cheese. Gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition. Combine flour, soda and salt; add to creamed mixture, stirring just until blended. Stir in remaining ingredients.
Lay breasts on bottom of 9 x 13-inch pan. Place cheese slice on each breast. Mix soup, wine and milk and pour over. Process butter and stuffing to mix (or melt butter and mix by hand). Sprinkle over breasts and bake at 350° for 55 minutes. Serves 4.
Toast sesame seeds and almonds in 350 degree oven for about 10 minutes. Mix sugar, vinegar, oil, pepper, salt and flavor packet and let stand 2 hours. Toss cabbage and onions. Just before serving, add dressing, sesame seeds, almonds and crushed noodles.
Mix all together and set aside. Cook 1 pound hamburger and 1 large onion (diced). Drain well. Grease large iron skillet and heat. Sprinkle thin layer of corn meal in skillet. Brown. Pour 1/2 of batter in skillet. Sprinkle 1/2 pound Cheddar cheese evenly over batter. Add hamburger, onions and 2 or 3 jalapeno chopped peppers over cheese. Pour remaining batter over cheese, hamburger, onions and peppers. Bake at 350° for 45 to 50 minutes.
Preheat oven to 350°. In saucepan, melt margarine. Add chips and stir until melted and smooth. Remove from heat, add sugar and eggs and stir until blended. Add flour, stir until blended. Pour into cupcake pan lined with cups, 24 large cupcakes or 36 mini cupcakes. Bake until tops look cracked. Bake 20 to 25 minutes for mini cups and 25 to 30 minutes for large cups.
Boil, mash and strain potatoes, then measure. Add butter and milk. Separate eggs. Beat yolks with sugar. Add to potatoes. Beat whites stiff and fold into potatoes. Pour into pie crust and bake 30 minutes in moderate oven or until done. Brush over the pastry with cooking oil or melted shortening before putting in the mixture. This prevents the crust from getting soggy.
Saute the onions in a large pan. Add the ground beef and brown. Mix in the remaining ingredients and simmer for 30 minutes. Makes 12 servings.
In large bowl combine first 5 ingredients. In another bowl mix remaining ingredients well. Stir into dry ingredients until moistened. Fill muffin cups 2/3 full. Bake at 400° for 12 to 15 minutes. Cool 10 minutes before removing from tins. Yield: 3 1/2 dozen.
Layer hash browns, cheese, onion, sausage and mushrooms in a 9 x 13-inch casserole dish. Mix eggs, salt, pepper and milk. Pour over layers and bake 30 minutes at 350° or until set and brown on top.
Mix together soup mix, eggs, ketchup, water and bread crumbs. Add ground chuck tenderly and form into 2 loaves. Bake at 350° for 1 hour. Use one loaf for a meal and the other for cold or hot sandwiches for another meal. Good with mashed or baked potatoes, gravy, salad and applesauce.
Cream butter and sugar. Add grated cheese and flour. Place sliced apples in a buttered 2-quart casserole. Spread creamed mixture on top of apples. Bake at 350° for 30 to 40 minutes uncovered.
Thaw vegetables. Butter dish. Mix rice, onion, soup, milk and Cheez Whiz. Add vegetables. Bake at 350° for 1 hour, uncovered.
Sprinkle salt over cabbage; let stand for 1 hour. Squeeze out liquid. Mix cabbage, pepper, carrot and celery. Mix vinegar, salt, sugar, celery and mustard seed. Bring to boil for 1 minute. Cool. Pour over cabbage mixture; package to freeze. When defrosting, do it in refrigerator.
Blend cream cheese and sugar well. Mix pineapple, strawberries (with juice), bananas, nuts and Cool Whip. Add to cream cheese. Spread in 9 x 13-inch pan. Freeze.
Mix rice well with sugar. Add pineapple, egg and half and half. Put in lightly greased baking dish. Add milk until soupy. Stir well. Bake at 350° approximately 45 minutes or until set and lightly browned.
Mix Cheez Whiz with 1/2 stick butter. Pour over Veg-All. Add cracker crumbs. Pour 1 stick melted butter over this. Bake 20 to 25 minutes at 350°. Let set 10 minutes.
Mix all ingredients together. Roll in balls one-half the size of walnuts. Roll in sugar and place on greased cookie sheet 2 inches apart. Bake 15 to 18 minutes at 375°.
Bring water and butter to a boil, making sure all the butter is melted. Add to flour and salt mixture and mix well. Add one egg at a time, beating until smooth. Spread on a jelly roll pan (15 x 10-inch). Bake for 45 minutes at 400°. Let cool. Burst bubbles after coming out of the oven.
In small bowl, stir salad oil and milk all at once into flour and salt mixture. Mix thoroughly, but gently (the less handling the better). Roll half of the dough between two sheets of waxed paper. Place in a 9-inch pie pan. Roll other half for top crust. Makes enough for a 9-inch double crust.
In saucepan melt butter; remove from heat and blend in flour, salt and mustard.	Add milk; heat, stirring constantly until sauce thickens a little and is smooth. Add 1 1/2 cups cheese; heat until melted, stirring occasionally.
Blend corn syrup, butter and salt. Add sugar. Mix with spoon and hands until smooth. Divide into thirds. Knead red food color into 1/3 mixture, green food color into 1/3 mixture and leave 1/3 mixture white. Shape into 1-inch balls. Flatten with fork on wax paper. Let dry several hours.
In frying pan, fry the onions and mushrooms together until cooked. In a separate bowl, add together the cooked spinach (ensure the spinach is well drained before adding other ingredients), almonds, eggs, bread crumbs, dill, nutmeg and Feta cheese. Add the mushroom and onion mixture. Set aside.
Mix all ingredients together. Gradually add 1 cup sugar. Pour into pie pan and bake at 325° for 30 minutes. When cooled completely, put a topping of Cool Whip and shaved chocolate over it; refrigerate.
Melt chocolate in pan, set aside. Mix margarine, vanilla and sugar until fluffy. Add eggs, mix well. Add flour and salt. Pour into a greased and floured 9x12-inch Pyrex. Pour chocolate over top of brownies and swirl into batter. Bake at 350° for 40-45 min.
After draining oysters, add the salt, pepper and baking powder to the oysters. Mix well. Add flour and stir thoroughly until mixture has a smooth appearance. Spoon oyster mixture into a frying pan of hot Crisco. Makes about 8 fritters.
Sift dry ingredients together. Cut in shortening until mixed thoroughly. Add milk and dissolved yeast. Work together with a large spoon until all flour is moist. Cover bowl and refrigerate until needed. This dough will keep for several days in the refrigerator. Roll out on floured board and cut with biscuit cutter. Let double in size and bake for 8 to 10 minutes at 475°.
Preheat oven to 375°. Combine flour, baking soda and salt. Combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate bits when everything else is well beat. Drop by teaspoons onto cookie sheet.
Brown beef in a 10-inch skillet; add the remaining ingredients. Cover and cook for 25 minutes or until macaroni is tender. Makes 6 servings. Recipe can be doubled.
Cut potatoes into quarters. Combine potatoes, flour, cheese, salt and pepper. Shake in a bag. Melt butter in a long baking dish. Place potatoes in dish and bake at 375° for 1 hour. Turn potatoes after 30 minutes. When golden brown, sprinkle with parsley.
Cook sugar, butter and cream until it forms a soft ball in cool water. Add vanilla and dates and beat until lukewarm. Add pecans and roll into a loaf and store in refrigerator until the next day. Slice.
Arrange drained fruit in layers in a 13 x 9-inch dish. Cream oleo, sugar, cornstarch and curry powder. Crumble mixture on top of fruit. Cook, uncovered, for 1 hour at 350°. Place green or red cherries on top when the casserole is nearly done.
Peel and cut potatoes into cubes. Boil potatoes until tender. Mix together next 5 ingredients and set aside. Drain potatoes and pour into a greased 9 x 13-inch casserole dish. Pour the soup mixture over potatoes. Bake at 350° for 30 to 35 minutes. Remove from oven and place crushed potato chips on top.
Peel, cook and mash potatoes. Add sour cream, sugar, margarine, salt, pepper and onion. Thaw spinach and drain well. Add to potato mixture. Place in 2 baking dishes. Sprinkle Cheddar over top. Bake, uncovered, 20 to 25 minutes at 400°. One dish can be frozen and baked later after thawing.
Stir together cornstarch, ginger, broth and soy sauce until smooth; set aside. In skillet in 2 tablespoons hot oil, stir-fry the turkey until browned. Remove; set aside. In skillet in 1 tablespoon hot oil, stir-fry vegetables with garlic until tender-crisp. Reduce heat to medium; stir in the turkey and the broth mixture. Cook until mixture boils and thickens, stirring constantly. Serve over rice. Makes 4 servings.
Mix all ingredients in a saucepan; cook until soft ball stage (234°). Remove from heat and cool until lukewarm. Beat to spreading consistency, then frost cake.
Brown meat in skillet; add onion and celery. Cook until onion is transparent. Stir in kraut, noodles, soup and mushrooms; season with salt and pepper. Spoon into 2-quart casserole. Cover and bake at 350° for 1 1/2 hours. Meat will be tender. Different and good.
The cod is available in Latin American grocery stores and should have been desalted by slightly cooking it in water several times (using fresh water each time). However, regular cod can also be used, in which case you'd add at least a teaspoon of salt. Once the sofrito is cooked, you add the cooked garbanzos, the toasted almonds and the sliced cod. Cook over low heat until flaky. Place on serving tray over slices of toasted or fried bread slices. Decorate with red pimentos.
Boil noodles according to package directions. Drain. While noodles are still hot, mix in remaining ingredients, except Cheddar and paprika. Place in shallow baking dish. Top with cheese and sprinkle paprika. Bake at 350°, uncovered, for 40 minutes or until hot and cheese is melted.
Heat oven to 400°. Mix flour, baking powder and baking soda in a large bowl. Cut in margarine until mixture resembles coarse crumbs. Make a well in center of mixture. Beat eggs in small bowl; add sour cream and milk. Stir in lemon juice, sugar and lemon zest. Add to flour mixture, mixing just until moistened. Spoon into greased muffin pan, filling each cup 2/3 full. Bake for 15 minutes, or until lightly browned.
Bake yellow cake on an 11 x 15-inch sheet cake pan. Mix together cheese, instant pudding and milk; spread on cooled cake. Mix crushed pineapple and Cool Whip. Spread on top of pudding mix and top with coconut.
Cream oil and sugar; add eggs, vanilla, soda and salt. Mix well. Combine flour and oatmeal and stir into sugar mixture. Spoon onto ungreased cookie sheet and bake 6 to 8 minutes at 400°.
Mix cornstarch or flour, sugar, cinnamon, nutmeg and salt together and toss with pears until well coated. Place in uncooked pastry. Dot with oleo or butter. Over the top, add top lattice or strip crust. Cook about 45 minutes at 350° or until crust is browned.
Mix Accent, celery salt, garlic salt, parsley and onion salt. Combine butter, cereals, pretzel sticks and nuts. Pour spices over cereal mixture. (Use roaster lid to combine and bake ingredients.) Bake at 200° for 1 hour. Stir about every 20 minutes.
Mix all ingredients, except pastry shell. Pour into unbaked pastry shell. Bake at 325° for 45 to 50 minutes.
Your first step is to make medium sized balls with your ground beef. Then you mix all the ingredients in the pot, but make sure that the tomato sauce is the very last thing. Put the lid on the pot and bring to a boil, then turn heat to medium and let it cook for 2 hours.
Mix dry ingredients together; add egg yolks and 1 egg. Mix well. Add milk and mix. Put into	pie crust and top with meringue.
Cook broccoli according to package directions. Drain. Spoon rice into 13 x 9-inch pan. Place broccoli on rice. Melt butter or margarine, sprinkle 2 tablespoon over bread crumbs and set aside. Saute onion in remaining butter or margarine. Add flour, salt and pepper; stirring constantly; stir in milk. Cook until thickened. Cook and stir 1 minute longer. Add ham and heat through. Pour over rice and broccoli in casserole. Sprinkle crumbs on top. Bake at 350° for 30 minutes or until heated through. Sprinkle on cheese and let stand for 5 minutes. Makes 8 servings.
Mix pudding and milk until thick. Mix Cool Whip and sour cream with pudding. Slice strawberries and mix with glaze. Layer strawberries, pudding and vanilla wafers.
Wash, trim and dry spinach. Refrigerate. Heat 1/2 cup sugar in small skillet over medium heat until sugar melts. Add almonds and heat, stirring constantly, until almonds become caramelized. Cool on foil or waxed paper. Chop into bite size pieces. Tear spinach into bite size pieces. Toss with almonds, oranges, celery and onions. Combine salt, 2 tablespoons sugar, vinegar, oil, Tabasco sauce and pepper. To serve, pour over salad and toss.
Mix ingredients with eggbeater or electric mixer for 2 minutes. Fold in 1 cup pecans. Line two pie tins with unbaked pastry and pour in mixture. Bake in a 375° oven for 35 minutes. Let stand in tins until cool.
Grease 11 x 7-inch glass baking dish. In 4-quart saucepan over low heat, heat marshmallows and butter until melted, stirring frequently. Remove from heat. Stir in popped corn, cereal, pretzels and 1/2 cup candies until blended. Spoon into dish. Sprinkle 1/2 cup M&M's. Press with lightly greased hands. Cool. Do not refrigerate. Cut into 20 bars.
Hand mix the first 4 ingredients. Roll into small balls and freeze. Dip in mixture of 1/2 paraffin and chocolate.
Mix all ingredients. Divide dough into 8 parts; cover with plastic wrap. Chill overnight. Roll each part into a circle on surface dusted with powdered sugar; roll to about less than 1/4-inch thick. Cut circle as in cutting a pie. Spread thinly with filling and roll up starting with wide end. Brush horns with egg white; sprinkle with cinnamon and sugar. Bake at 350° for 10 to 12 minutes.
Empty Crystal-Lite lemonade mix into large punch bowl. Add club soda and lemonade concentrate; stir until completely dissolved. Spoon 6 scoops (1-quart tub) raspberry sherbet into punch just before serving. Makes 18 servings, 1 cup each.
Mix together in a large bowl the first 5 ingredients and set aside. Mix in a larger bowl the next 5 ingredients, then add the first bowl to the second bowl, then add the last three ingredients. Drop 1-inch ball on ungreased cookie sheet. Bake at 375° for 6 to 8 minutes. (Do not bake longer than 8 minutes. Will be hard. May not look done but will after cooling.)
Add boiling water to All-Bran, Crisco, sugar and salt. Cool. Then add eggs, yeast (dissolved in warm water) and flour. Mix well in large bowl and cover. Place in refrigerator overnight. Next day while chilled, knead, roll out 1/2-inch thick, cut with biscuit cutter, butter lightly, fold and place in pan to rise until double. Bake at 400° until brown. Store in fridge or freezer. Warm, uncovered, 7 minutes at 350°.
Line the bottom of a large rectangular baking dish with tortilla chips. Flatten chips with palm of hand. Put cooked ground beef on top of chips. Mix soups and Ro-Tel and pour over meat layer. Slice cheese and use as top layer. Heat at 350 until hot and cheese is melted.
Boil chickpeas for 15 minutes and mash like potatoes. Mash and add garlic cloves and other ingredients, mixing together well. Serve in a flat dish; decorate with parsley.
Saute onion in margarine in a large saucepan until tender. Stir in next 10 ingredients, mixing well. Spoon about 1/2 cup of the chicken mixture in the center of each tortilla; roll up and place, seam side down, in a lightly greased 13 x 9 x 2-inch baking dish. Combine remaining ingredients; spoon over tortillas. Bake in a 350° oven for 35 minutes.
Mix together ground beef, rice, egg, onion, 1/2 cup tomato sauce, catsup, Worcestershire sauce, salt and pepper. Arrange peppers in baking dish. Fill with mixture. Mix remaining tomato sauce, water and sugar. Pour over peppers. Cover with a tight fitting lid or plastic wrap. Microwave on Medium-high (70%) for 20 to 25 minutes. Allow to stand 5 minutes.
Arrange chicken, skin side up, in single layer in a 9 x 13-inch baking dish. Combine remaining ingredients in shaker. Mix well and sprinkle over chicken. Bake at 325° for 1 hour or until tender.
Combine flour, soda, cocoa, sugar and 1/2 teaspoon of salt. Then add oil, water, vanilla and vinegar. Beat until smooth. Fill paper cups in muffin pans 1/2 full. Add a heaping teaspoon of filling. Bake at 350° for 25 to 30 minutes.
Boil chicken, carrots and onion in water until done, approximately 50 minutes. Take chicken out of pan. Add noodles and cream of chicken soup to carrots and onions. Cook and stir often until noodles are soft. Cut chicken into small pieces and add to noodles, soup, carrots and onions. Cook over low heat 5 minutes longer, stirring often.
Mix butter, sugar and eggs. Beat until smooth. Add remaining ingredients and pour into unbaked 9-inch pastry shell. Bake at 350° for about 1 hour. Makes 2 pies.
Dissolve Jell-O in hot water. Add pie filling and pineapple. Refrigerate and allow to congeal. Mix cream cheese, sour cream, sugar, vanilla and pecans. Put on top of congealed mixture.
Saute onion in butter. Add broccoli, Cheez Whiz, rice and soup; mix well. Pour into a greased casserole and bake at 350° for 30 to 35 minutes.
In a large mixing bowl, combine eggs, mushrooms, flour, bread crumbs, onion, parsley and pepper; mix well. In a 10-inch skillet, heat oil over medium-high heat. Using 1/2 cup of mixture for each patty, shape mixture into 3 1/2-inch patties. Using a spatula, place 4 patties at a time into hot oil; cook 3 to 4 minutes per side until brown. Remove from skillet, drain on paper towels and keep warm in oven. Yield: 8 patties. Each pattie: 139 calories and 8 gm fat.
Preheat oven to 350°. Grease 2 loaf pans (9 x 5-inch). Cream sugar and butter until fluffy. Add the bananas, eggs, juice and orange rind. Sift the dry ingredients together and fold into the banana mixture.
Cook frozen vegetables separately and drain well. Arrange all of the vegetables in a greased 2-quart casserole. Sprinkle with salt and pepper to taste. Mix together the whipped cream and mayonnaise and spoon over the vegetables. Sprinkle top with the grated cheese. Bake casserole at 300° for 30 to 40 minutes or until thoroughly heated and brown on top. Serves 8 to 10.