HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute peppers, celery, onions and ground meat and pork in butter; season, then reduce heat. Cook for 5 minutes. Drain. Add olives, mushrooms, soup and sauce; cook 5 minutes longer. Cook noodles according to package instructions; drain. Gently add noodles to meat mixture. Place into small or one large casserole dish. Top with cheese and bake at 350° for 45 minutes.
Combine all ingredients in casserole; sprinkle with Rice Krispies. Suggest that the sliced almonds be toasted before adding to the casserole. Can be made ahead of time. Keeps in refrigerator overnight or several days in freezer. Cook at 375° for 30 minutes.
Mix all ingredients. Simmer in a crock pot for 1 1/2 hours.
Combine all the ingredients in a bowl and mix well. Shape into patties. Fry, broil or grill.
Melt margarine in casserole dish. Mix flour, sugar and milk and pour into casserole dish. Add peaches. Bake at 350° for approximately 30 to 45 minutes until brown.
Dissolve yeast in 1 cup lukewarm water. Bring to boil 1 cup water, the shortening, salt and sugar; let boil 1 minute. Add 1 cup water; let stand until room temperature. Add yeast mixture. Pour into flour; mix until firm enough to handle. Put into large container. Cover; let stand in refrigerator overnight or 8 hours. Roll out; cut into shape you want. Bake at 350° until lightly browned.
Cook potatoes until done. Boil eggs. Mix everything together. Salt and pepper to taste.
Melt margarine and saute onion and mushrooms in frying pan. Add seasoned stuffing and stir to mix. Mix together sour cream, mayonnaise, cream of chicken soup and shredded cheese in small bowl. Cook chicken breast on medium temperature, covered, in microwave for 3 minutes. Turn and continue cooking at 2 minute intervals until done. Do not overcook, then cut chicken into 1-inch pieces. Wash broccoli and cut off top 2 inches.
Pack beets and onions in jars. Combine rest of ingredients with 1 1/2 c. beet liquid. Bring to a boil and simmer 5 minutes. Pour over beets. Cool. Store in refrigerator.
Mix ingredients into casserole dish. Cover with foil and bake at 350° for 40 to 45 minutes.
Layer ingredients as listed in a large bowl. Tightly seal and refrigerate overnight. Toss before serving.
Mix brown sugar, water and chocolate. Boil 2 minutes and add butter, vanilla and powdered sugar.
Make syrup of sugar, water and spices. Pare and core apples. Cut into fourths. Make pastry. Roll 1/4-inch thick. Cut in 6 (I cut 8) parts. Arrange 4 pieces of apples; dot with butter. Fold corners to center and pinch edges together. Place on greased baking pan. Pour syrup over and bake at 375° for 35 minutes.
Dissolve yeast and sugar in water. Then beat in eggs. Mix everything together except flour. Then mix 1 cup flour at a time. Mixture quite gooey, best to put in refrigerator and chill if you have time. Work with 1/2 amount of dough, knead slightly using just small amount of flour to keep from sticking. Roll out to about an 8 or 9-inch circle about 1/4-inch thick. Then cut into 8 wedges pie shaped. Roll big end first to point. Put into oblong pan or cookie sheets and let rise for 1 1/2 or 2 hours. Before dough is worked it can be stored in refrigerator up to two weeks, covered with damp cloth and plate, and kneaded down occasionally. Bake at 400° for 10 minutes.
Brown chopped ground beef in frying pan with paprika, garlic powder and pepper. Stir in the soups and milk. Simmer for 15 minutes. Pour over cooked egg noodles and fold in sour cream.
Brown beef; place in 5-quart crock-pot. Brown bacon and onions; drain off fat, then add to crock-pot. Add pork and beans, kidney beans, lima beans, tomatoes, picante sauce, liquid smoke, vinegar and sugar and cook on low for 8 hours. Enough for a crowd.
Cream together sugar, oleo and shortening. Add eggs, one at a time, beating well. Add flour and salt alternately with 7-Up. Beat well. Add flavoring. Pour into greased and floured tube pan. Bake for 1 hour at 350°.
Cook fryer until tender. Cool and remove skin and meat from bones. Save broth. Melt butter in a saucepan and add flour. Stir over heat until golden brown and add broth. Cook until medium; add chicken and pepper. Slice eggs and add to chicken mixture. Cook 3 to 5 minutes. Pour into pastry crust and put on a top crust. Bake at 425° for 35 to 40 minutes.
Spread ice cream on crust. Freeze until firm, about 2 hours. Spread fudge sauce over ice cream, thin layer. Freeze for about an hour. Cover with Cool Whip; freeze for about 4 hours. Garnish with strawberries or fudge or sprinkles, etc.
Mix all ingredients and bake at 300° for 45 minutes in 11 x 16-inch pan.
In a 2 1/2-quart punch bowl, combine tea and water; set aside. In blender, combine strawberries, lemonade concentrate and sugar. Process on high speed for about 15 seconds, or until smooth. Pour into tea mixture; mix well. Add lemon slices. Serves 15.
To make crust, press graham crackers, brown sugar and butter into bottom of 9 x 13-inch pan and chill.
Mix butter, mustard, onion and poppy seeds together. Split each package of rolls horizontally and spread with mixture. Place slice of ham and Swiss cheese on rolls. Put top on and cut in pan they come in. Separate rolls. Cover with foil and refrigerate 24 hours. Heat before serving.
Beat egg. In mixing bowl, combine milk, egg and melted margarine. Add the orange juice, orange rind, chopped apples (can leave peel on if desired) and vanilla. Sift together flour, salt and baking powder. Stir into milk mixture with a spoon until blended. Do not overmix.
Brown pork sausage with onion. Drain, add all ingredients. Bake 30 minutes in 350° oven.
Cut up peeled squash. Cook until almost tender. Cube cheese, chop chilies and combine with eggs, milk, flour, baking powder and squash. Butter dish and line with 3 pieces of crumbled toast. Pour in mixture and rest of crumbs. Dot with butter and bake at 350° for 20 to 30 minutes.
Preheat oven to 350°. Cook noodles according to package directions until tender. Drain. Cook broccoli until tender. Drain. Meanwhile, in saucepan melt butter and stir in flour, salt, mustard, pepper and milk. Stir until thick. Remove from heat, add cheese and stir until melted. In a greased, shallow, 8-inch square casserole, arrange noodles, broccoli and turkey. Pour cheese sauce over all. Sprinkle with almonds. Bake, covered, for 15 minutes.
Cook macaroni until tender. Cook onion in fat until tender. Add flour and blend. Add milk and cook over low heat until thick. Stir in chicken soup. Add remaining ingredients. Pour into greased casserole. Bake in oven for 30 minutes at 350°. May substitute 6 1/2 or 7 ounce can tuna for the jar of canned salmon.
Wash and trim chicken of fat. Cut into 2 1/2-inch chunks. Chop onion, celery, garlic and parsley; cook with oil until soft. Add chicken and cook until brown. Add water; puree and paste. Cook 1/2 hour over medium heat. Add salt, pepper, Italian seasoning and lima beans. Cook 1 hour. Stir frequently. Boil elbows; drain and add chicken and lima beans.
Cut up cauliflower in bite sized pieces. Add onions, chopped celery, green pepper and olives. Mix dressing with sugar, pepper and salt. (Shake well in covered jar.) Pour over cauliflower mixture. Cover in sealed bowl. Refrigerate. This recipe is better after sitting overnight, so makes a great menu item to prepare ahead.
Prepare cake mix as directed. Bake in a 9 x 13-inch pan. Remove from oven and immediately poke small holes 1 inch apart over entire cake. Pour Eagle Brand milk over cake. Pour Coco Casa coconut cream over entire cake. Cake should be hot. When cool, spread with Cool Whip and sprinkle with coconut.
Heat pineapple to boiling point. Remove from heat and add jello; stir until dissolved. Refrigerate until cool. Fold in buttermilk and Cool Whip. Refrigerate until congealed. Serve on lettuce leaf or as a dessert.
Melt almond bark and chocolate chips together. Add peanut butter and peanuts. Drop onto wax paper-lined cookie sheets. Refrigerate 10 minutes. Remove and store in refrigerator until ready to use. "My kids love these."
Mix together soups, 1 teaspoon onion and water in heavy saucepan. Use biscuits, roll each between wax paper to make 4 to 5 inch circles. Meanwhile, mix the remaining ingredients together. Add 1/4 cup of the mixture to each of the biscuits. Fold biscuits up and seal. Drop into the soup mixture and cook 20 to 30 minutes.
Preheat oven to 350°. Grease 9 x 13-inch cake pan. Mix cake mix, eggs, butter and nuts. Pat into 9 x 13-inch greased cake pan. Mix eggs, cream cheese, vanilla and powdered sugar. Pour over chocolate mixture. Bake at 350° for 35 minutes only. Enjoy!
Combine first 3 ingredients in a 2-quart dish. Microwave on High, covered, for 15 minutes. Stir 3 times. Add Mozzarella cheese and sprinkle with Parmesan cheese. Microwave on High, uncovered, 1 to 1 1/2 minutes or until cheese is melted.
Mix the shortening and sugar together. Add well beaten eggs and vanilla. Add dry ingredients and peanuts. Roll into balls; press down with fork. Bake in a 375° oven until lightly browned.
Layer first four ingredients in order given. Mix next four; pour over first layer. Sprinkle with onion rings. Top with one cup buttered crumbs. Bake in 9 x 13-inch pan at 350° for 1 hour.
Beat eggs well; add other ingredients. Bake in 8 or 9-inch baking pan for about 45 minutes at 350°.
Drain pineapple, reserving 1/4 cup juice. Add chicken slices and flour to coat. Heat oil in a 10-inch skillet over medium heat. Add chicken and saute until tender. Remove from pan. To pan, add honey, teriyaki, chives, pepper and reserved pineapple juice. Over high heat, heat to boiling. Boil 30 seconds. Return chicken and pineapple to pan. Heat through. Serve with rice. Makes 4 servings.
Beat eggs and sugar together. Add pudding and Cool Whip. Pour into freezer; add milk to fill line. Crank until done.
Mix flour and Crisco together. Then add milk. Stir together and then add hot water. Butter the griddle. Heat griddle to 400°. Spoon about 2 tablespoons onto griddle. Brown until light golden. Butter each piece.
Mix all in a large bowl. Spoon into well-greased 9 x 13 x 2-inch pan. Bake at 350° for 40 minutes. Cool and cut and roll in powdered sugar.
Mix all ingredients. Grease a pan. Fold in mix. Bake at 350° until center is done. (Depending on how many boxes you use, delete or add creamed corn and chilies.)
Dice onion and bell pepper. Melt oleo in saucepan. Add onion and bell pepper. Cook until tender. Add soup, cream cheese and sour cream; pour over potatoes. Mix well. Sprinkle with cheese. Top with stuffing mix which is tossed with margarine. Bake 1 hour at 350° or less if potatoes are thawed.
In a large bowl, mash potatoes and blend in remaining ingredients. Pour into unbaked shell. Bake at 400° for about 35 minutes or until knife inserted in center comes out clean. Cool. Serve with whipped cream or Cool Whip on top.
Steam clams open. Place clam meats in blender on "chop". Save clam broth from clams. Save all shells. Cut onions and green peppers in small pieces. Saute until tender. Cook bacon crisp and break into bits.
Slice mangoes; boil and steam rice. Serve mango slices next to balls of rice; pour syrup over rice.
Steam cabbage and broccoli until tender. Brown ground beef and onion; drain fat. Stir soups into meat mixture. Add salt and pepper to taste. Layer broccoli in bottom of casserole dish. Top with 1 cup of cheese. Layer meat on top of broccoli and cover with cabbage. Add remaining cheese and cover with buttered cracker crumbs. Bake 20 minutes at 350°.
Drain vegetables. Mix well all raw vegetables in bowl. Mix sugar, vinegar, salt and pepper. Pour over vegetables. Marinate in refrigerator overnight in covered dish or bowl.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. Make pudding according to directions. Remove pudding from burner. Pour cake mix in pudding and stir until blended. Pour batter in a 9 x 13-inch pan. Sprinkle chips and nuts evenly over top of batter. Bake for 30 minutes or until cake tester comes out clean.
Cook sausage; break into small pieces. Preheat oven to 350°. Slice bread into 1/2-inch thick slices. Line bottom of greased 13 x 9-inch baking dish with bread, overlapping slices if necessary. Put 1/2 of the sausage on top of bread. Mix milk and eggs together. Pour on top of sausage and bread. Top with Swiss cheese. With pancake turner, press down on bread to absorb egg mixture. Sprinkle the other 1/2 of sausage on top. Bake 30 to 35 minutes until knife inserted in middle comes out clean.
Brown onion in margarine. Add water and bouillon cubes; boil until cubes are dissolved. Add noodles and boil 3 minutes. Stir in broccoli and garlic. Boil 4 minutes. Add cubed cheese and stir until melted. Add milk and heat until hot. (Don't let this boil.) It will taste okay but can curdle.
Simmer seasonings together in butter on low heat until tender and onions are slightly brown. Add chicken and cover with water. Cover pot and simmer slow for approximately 1 1/2 hours or until chicken is tender.
Preheat oven to 450°. Cut each red potato into quarters. Place potatoes in large roasting pan with olive or salad oil and remaining ingredients. Toss to coat. Roast potatoes 20 minutes or until fork-tender and golden brown, stirring potatoes halfway through cooking.
Fry beef with salt, pepper and seasonings; drain. Stir in pizza sauce; set aside. Chop mushrooms; set aside. Add shredded cheeses in bowl; set aside. Cut English muffins in half and place bottoms down on cookie sheet. Spoon on pizza sauce and toppings in order. Bake at 350° for 20 minutes or until cheese is melted. Enjoy. Perfect for family night.
In skillet, cook onion in oil until tender; drain peas, saving liquid. Add liquid, tomatoes, potatoes, green pepper and herb seasoning to skillet. Cover and cook until potatoes are tender. Reduce heat; add peas and simmer until peas are hot.
Mix all ingredients together. Pour in 9 x 13 pan. Place in oven and bake at 350 for 35-45 minutes.
Trim bread. Butter it and cut in cubes. Spread a layer of bread and layer of cheese until all is used. Mix milk with eggs. Pour over bread and cheese layers. Sprinkle with paprika. Let set 1 hour before baking or it can be made night before and put in refrigerator. Bake at 350° for about 1 hour.
Have 1 quart of boiling water with one tablespoon of salt in a frying pan. Break the eggs one at a time on a saucer and slide carefully into the salted water. Dash with a spoon a little water over the egg to keep the top white.
Crumble 1/2 package of Oreos into bottom of 9 x 13-inch pan. Soften ice cream and smooth over top of crushed Oreos. "Re-freeze." Spread softened Cool Whip over ice cream. Crumble rest of Oreos over Cool Whip. Drizzle with Hershey's syrup and freeze until serving time. Cut in sections and serve.
Melt caramels with margarine and 2 tablespoons water in saucepan over low heat. Stir occasionally until sauce is smooth. Add noodles and peanuts; toss until well coated. Drop by rounded teaspoonfuls onto greased cookie sheet.
Mix flour and oil. Add milk, enough to make a soft dough. I pour this into a 6 x 6-inch baking dish sprayed with Pam. You can pour a little melted oleo over. Spread evenly. Bake at 400° until brown. You can also drop by spoonful in pan. Wet spoon with milk and mash flat.
Blend all ingredients until well mixed. If desired, top with Cool Whip and/or nutmeg. Yield: 4 to 6 servings.
Wash okra. Remove tops and tails. Pour water into medium saucepan. Add salt. Bring to a boil. Add okra to blanch. Drain. Refrigerate. Place lettuce in salad bowl. Add okra, scallions and vinaigrette. Toss.
Mix first 3 ingredients. Drop on ungreased baking sheet. Bake at 450° until done. Melt 1/4 cup butter, garlic and parsley (optional). Brush on biscuits. Serve hot.
Brown emu cubes on all sides in hot oil in large skillet. Add onion, tomatoes, tapioca, beef broth, garlic, parsley, salt, pepper and bay leaf. Bring mixture to a boil. Turn into 3-quart casserole. Cover. Bake in 350° oven for 1 hour and 30 minutes or until meat is tender. Add carrots, potatoes and celery. Continue baking covered for 1 hour or until vegetables are tender.
Grease and flour a 9 x 13-inch cake pan. Mix cinnamon and brown sugar together and set aside. Combine cake mix, oil, eggs and sour cream in large bowl. Pour half of cake batter into pan. Sprinkle on half of cinnamon mixture. Swirl into batter. Pour rest of batter into pan. Sprinkle on rest of cinnamon mixture. Swirl into batter. Bake at 325° for 45 minutes.
Mix flour and salt, then pound into steak with meat mallet. Brown on both sides in shortening. Mix tomatoes and remaining ingredients. Pour on beef. Cook. Cover and simmer 1 hour.
Mix all ingredients except for crackers together. Place 1/2 of the crushed crackers in bottom of baking dish. Pour chicken mixture over crackers. Cover with remaining crackers. Will be very runny before you bake. Bake at 350° for 45 minutes or until nicely browned.
Put peanut butter between 2 crackers and tap together lightly. Makes 50 sandwich cookies.
Beat together oil, milk and egg. Add dry ingredients which have been sifted together. Blend well. Add an extra tablespoon milk. To make fluffier, beat egg whites separately and fold in last. Fry on hot lightly oiled griddle. Makes 8 pancakes.
Melt 1 tablespoon of butter or margarine in skillet and add sliced apples with peelings on to 3/4 cup of water. Cover and cook until apples are tender. Add sugar and sprinkle with cinnamon. Cook until sugar is dissolved thoroughly. Cooking time is about 20 minutes. Be sure and use a slow fire.
Brown beef; add onion and pepper. Drain fat. Add tomatoes and seasonings. Bring to a boil and stir rice. Cover and simmer for 30 to 35 minutes. Makes 4 to 6 servings.
Melt butterscotch. Pour over dry mixture and drop by spoonfuls on waxed paper.
Dredge steak in flour and brown with onion in 6 tablespoons butter. Add water and seasonings. Cover and simmer until almost tender, 45 to 60 minutes. Stir occasionally. Add soup and mushrooms; stir to mix. Cook gently until beef is tender, about 30 minutes. Meanwhile, cook noodles as directed on package; drain. Lightly brown 1/4 cup butter in skillet; add poppy seeds and almonds; mix well. Add noodles and toss lightly to mix. Before serving, remove meat from heat and stir in sour cream. Serve over noodles.
Saute chopped	onion and bell pepper in stick of oleo. Mix and bake 40 minutes at about 350° and after taking out of oven, top with grated cheese.
Thoroughly combine all ingredients except catsup. Pack lightly into ring-shaped microwave pan or 9-inch glass dish, with juice glass placed open-side-up, in center of dish. Microwave (High) 6 minutes, rotating 1/4 turn halfway through cooking. Drizzle catsup over top. Microwave (High) 5 minutes longer, rotating 1/4 turn halfway through cooking. Rest 5 minutes. Remove glass. Place paper towel in center to absorb drippings; remove. Makes 5 to 6 servings.
Heat until butter melts 1 cup canned milk and butter. Set aside. Mix in a heavy 2-quart saucepan sugar and corn syrup; cook until it forms a firm ball in cold water. Cook over medium heat, stirring often. Then add the hot milk mixture so that the sugar mix does not stop boiling. Cook and stir until candy reaches a firm ball stage again (in water). Remove from heat and stir in vanilla and nuts. Pour into buttered 8-inch square pan. Cut in squares (can be wrapped in wax paper).
Boil sugar, evaporated milk and butter to soft ball stage (235°). Put marshmallow cream, chocolate chips and Hershey bars in large bowl. Pour hot mixture over and beat until it is ready to pour into pan. This makes a lot so get a buttered 15 x 12 x 1-inch pan ready.
Toss together tofu, onion and parsley. Mix last 4 ingredients (shoyu, oils and sugar) to make a dressing and pour over tofu mixture. Arrange greens on a large plate, place tofu mixture in the center. Sprinkle tuna over tofu. Serve with sliced tomatoes and whole wheat bread, rolls or crackers for lunch or a light dinner.
Place all ingredients except noodles in a kettle or Dutch oven. Bring to a boil. Simmer 1 hour or until chicken is tender. Remove chicken. Cool and discard skin. Remove meat from bones and chop. Return chicken to stock and bring to a boil. Stir in noodles. Simmer 20 to 30 minutes or until noodles are done.
Grease Bundt pan generously. Place marmalade in bottom. Sprinkle nuts. Combine brown sugar and cinnamon. Separate biscuits; dip in melted margarine then in sugar cinnamon mixture. Stand biscuits on edge in pan, spacing evenly. Sprinkle any remaining sugar and drizzle any remaining margarine. Bake in center of oven at 350° for 35 minutes. Cool 5 minutes, then invert on serving plate.
Mix berries with sugar. Mix batter until smooth. Blend. Bake at 350° for 15 minutes.
Dissolve gelatin in boiling pear juice (1 1/2 cups liquid). Add water to pear juice if you do not have enough juice. Let stand until syrupy. Beat cream cheese and pears together until well blended (use blender). Whip the cream. Add pears and cheese to gelatin mixture. Fold in whipped cream. Pour into mold or oblong glass pan. Refrigerate several hours before serving.
Heat oven to 350°. Grease 9-inch springform pan. Combine first 4 ingredients. Press onto bottom and sides of pan. Bake 15 minutes; cool. Beat cream cheese, granulated sugar and vanilla at medium speed of electric mixer until fluffy. Add eggs, one at a time, beating well after each. Stir in chocolate and cream. Pour into crust. Bake 1 hour or until center is almost set; cool completely. Remove rim. Chill. Spread pie filling over top. Serve with whipped cream. Makes 16 servings.
Combine prepared chicken, sour cream, soups and almonds. Put in casserole dish. Top with 1 stack crushed Ritz crackers, 1 stick melted margarine and 3 tsp. poppy seed. Bake 350° until bubbly (about 30-35 minutes).
Cream eggs, sugar and flour. Melt butter. Put in orange juice, raisins and nuts. Cook at 300° for 1 hour and 25 minutes.
Place tomatoes in large bowl, add salt, oregano, parsley, garlic, onions, capers, peppers, 2 tbsp. of lemon juice, pepper, and 4 tbsp. oil. Stir gently, set aside for 1 hour. Cook linguini. Toss hot drained pasta w/ 2 tbsp. lemon juice and again w/ 2 tbsp. oil. Top each serving with fresh tomato sauce.
Combine all ingredients and bake in a large casserole dish at 350° for 1 hour.
Mix all ingredients and pour into pie shell. Preheat oven to 375°. Bake about 25 minutes.
Cream butter. Add sugar. Beat well. Add eggs, one at a time, beating after each addition. Stir in bananas.
Cook chicken; cut in small chunks. Cook broccoli; drain. Place layer of chicken in 9 x 13 dish. Place layer of broccoli on top of chicken. Mix sour cream and mushroom soup. Spread over broccoli. Top with shredded Cheddar cheese. Bake at 325° for 25 minutes.
Put oatmeal, sugars, cinnamon, soda, salt, and flour in mixer bowl. Add eggs, butter, and boiling water. Beat well. Dough will be thin. Pour into a greased and floured 9 X 13-inch pan.
Combine cooked penne, sausage, 2 c. cheese, pasta sauce and olives. Put in a greased 13 x 9 pan. Bake at 350 degrees for 45 minutes until bubbly. Uncover and top with remaining 2 c. cheese. Bake 10 minutes.
Saute onion and celery together. Mix remaining ingredients. Sprinkle with paprika. Bake at 350° for 1/2 hour.
Mix cheese and sugar together. Prepare Dream Whip by box directions. Blend Dream Whip with cheese mixture. In bottom of 13 x 9-inch baking dish, layer half of the cake crumbs, half of the Dream Whip mixture and half the cherries. Repeat layering. Refrigerate at least 4 hours before serving.
Arrange chicken, skin side down, in nonmetal bowl. Stir salad dressing mix into water and pour over chicken. Cover and refrigerate overnight. Shake excess marinade from chicken, then coat as directed on package. Bake at 400° for 40 to 50 minutes, or until tender.
Dissolve yeast in 1/4 cup warm water; set aside. Mix dry ingredients in order given, cutting in shortening as you normally do for biscuits. Stir in buttermilk, also water with yeast in it. Blend well. Refrigerate in a large covered bowl. When you are ready to work the dough, turn out on floured bread board and knead lightly as for regular biscuits. Roll out and cut biscuits. Place in a greased pan. Let the biscuits rise slightly. Bake in a 400° oven until brown. The dough can be made the night before.