HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown the hamburger with the onion. Add the garlic salt, salt and pepper. Drain. Add sauces and oregano. In kettle, cook noodles according to package directions; drain. Then mix in soup. Layer in casserole 1/2 the noodles, 1/2 the meat, remaining noodles and rest of the meat. Cover and bake at 350° for 45 minutes. Remove cover; sprinkle with Mozzarella cheese and bake until cheese melts.
In a heavy skillet, brown meat. Stir in onion. Cook until soft. Stir in beef broth, tomato paste, mustard and garlic powder. Simmer, covered 6 to 8 minutes. Stir in sour cream and paprika. Heat slowly to prevent sour cream from curdling. Do not allow mixture to boil. Serve beef mixture over hot cooked noodles.
Mix the first four items in 30-cup percolator. Place the remaining items in basket of percolator. Perk for about 30 minutes.
Mix the mayonnaise, yogurt, salt and pepper together in a large mixing bowl. Add the remaining ingredients and toss till thoroughly combined. Chill until ready to serve.
Mix first 4 ingredients. Put in 9 x 13-inch pan. Add fruit filling. Bake at 350° for 50 to 60 minutes.
Layer bread, cheese and sausage. Mix eggs, milk, mustard and salt and pepper. Pour mixture over bread, cheese and sausage. Bake in a 350° oven for 30 minutes. May be refrigerated.
Break brownies apart into small pieces. Layer brownie pieces, mousse, Cool Whip and Heath bars in clear bowl. Chill several hours before serving.
Combine onion and green pepper in 1-quart casserole dish. Microwave on High 2 minutes or until tender. Stir in remaining ingredients. Cover; microwave on High 6 to 8 minutes. Makes 4 servings.
Saute onions and stems in butter. Add remaining ingredients. Fill cups of mushrooms with the mixture and top them with melted butter. Place in 375° oven for 15 to 20 minutes. Serve hot.
Mix together and keep in an air tight jar. Use 2 tsp. to a cup of hot water.
Mix all together. Pour into unbaked pie shell. Bake at 325° for 35 to 45 minutes.
Mix together rice, milk and soups. Pour mixture into buttered pan or casserole. Lay chicken breasts on top. Sprinkle with salt and pepper. Bake 2 to 2 1/2 hours at 350°.
Drain fruit cocktail and mandarin oranges; add pineapple, juice and all. Stir in the lemon pudding (dry). Chill 2 hours or more. Makes about 8 servings.
Cook mushrooms in butter about 5 minutes. Blend in flour; stir in cream and add salt and pepper. Cook and stir until mixture becomes thick. Stir in cheese. Cook over very low heat, stirring constantly. Turn mixture into pie plate. Chill, covered, about 1 hour. Cut the firm cheese mixture into 6 or 7 portions; shape into sticks. Make cutlets out of chicken breast by pounding on until it can be rolled. Place a cheese stick on each chicken breast; roll as a jelly roll; tuck in ends. Dust with flour; dip in beaten eggs and roll in breadcrumbs. Chill. Fry in hot oil 5 minutes, then bake in 325° oven for 40 to 45 minutes.
In large skillet, brown meat, which has been rolled in flour, pepper and salt,	in oleo. Add mushrooms, onion and garlic and brown lightly. Stir in beef broth. Cover and cook until meat is tender, stirring now and then. After meat is tender, stir in sour cream and cook over low heat for 5 minutes. Serve over 3 cups cooked noodles.
Cut meat into 1/4-inch strips. Brown in hot shortening. Add onion and garlic; cook until onion is crisp-tender. Combine remaining ingredients, except noodles. Add to meat. Heat through; do not let boil. Serve over noodles. Serves 4.
Preheat oven to 350°. Cream together the cream cheese, butter and sugar. Beat in eggs, one at a time. Add vanilla. Sift together and add alternately, dry ingredients with milk. In a greased 9 x 13-inch pan, spread 1/2 the batter in pan. Cover with preserves; top with more batter. Bake for 45 minutes.
Cook for 2 minutes on pan on stove. Layer cookie sheet with graham crackers broken up, but touching each other. Bake at 400° for 5 minutes. Let cool. Break apart.
Mix first 3 ingredients and put into a 13 x 9-inch pan. Bake at 350° for 15 to 20 minutes; cool. Mix confectioners sugar, cream cheese and 1 cup Cool Whip. Spread over crust.
Saute bacon, onion and garlic. Add remaining ingredients and simmer over low heat for approximately 1 hour. (I suggest that corn not be added until mixture is almost ready to serve as it becomes tough, if cooked the entire time. Also, garlic salt may be substituted for the garlic clove and salt.) Serves 4.
Steam the onions 10 to 11 minutes on High in the microwave. Combine with the sage, parsley and cheese; mix well. Stir in eggs. Cut up the butter into the mixture and add the sugar, cinnamon, ginger and currants. Pour into the pie shell.
Roll crescent triangles flat. Place 1 tablespoon of chicken in the middle of each crescent triangle and fold over and seal edges. Place in oblong baking dish. Mix soup and milk until smooth and pour over crescent rolls. Bake at 350° for 20 to 25 minutes or until crescent are slightly brown.
Mix together milk, Cool Whip, cream cheese and pudding until smooth. Next, crush one row of Oreo cookies with a fork into small pieces. Then put the pieces of cookie in the bottom of a deep dish. Pour half of the mixture over the bottom row of crushed cookies. Put another row of crushed cookies in the middle. Pour the other half of mixture on top. Then put last row of crushed cookies on top.
In small bowl, mix cocoa and sugar to taste. Mix a pie dough and roll out into turnover. On turnover, place a slice of margarine, then put 3 teaspoons of cocoa mixture. Pull over dough and press in edges to make turnover. Fry in hot pan with cooking oil, until brown on both sides.
Combine all ingredients in a large kettle. Bring to a boil; boil for 15 minutes. Pack into sterilized jars; seal at once.
Brown meat, add onion, garlic, boiling water, and spices. Simmer until meat is tender. Add vegetables and barley. Simmer until done. If using a crock pot: after browning meat put all ingredients into a crock pot and cook on low 7- 8 hours.
Cook vegetables according to directions. Melt cheese together with milk in saucepan. Put vegetables in casserole dish, pour melted cheese over vegetables. Crush crackers and sprinkle over top of vegetables. Cut tabs of margarine and place over top of casserole. Bake at 350° for 30 to 35 minutes.
Wash seeds from jack-o-lantern. Spread on buttered cookie sheet. Toast at 350° for 10 minutes or until golden. Sprinkle with salt. Enjoy!
Peel; mash avocados. Add salt and lemon juice. Stir in Worcestershire sauce, garlic, pepper and onion. Add Tabasco sauce and onion salt to taste. Serve with crackers.
Drain dill pickles in your gallon jar. Place pickles, sugar and cinnamon sticks with pepper and layer until you use all pickles and sugar. Place lid on jar. Once a day for 7 days, turn jar over. This will mix sugar and pickle chips. On day 7, put pickles in smaller jars; pour juice in jars over chips. Makes 14 (8 ounce) jars.
Heat butter and milk until butter melts. Bake 45 minutes at 325°.
Beat granulated sugar, butter and vanilla in a large mixer bowl until crumbly. Beat in melted chocolate. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in remaining morsels. Cover and chill just until firm. Shape dough in 1 1/2-inch balls and roll in powdered sugar. Place on ungreased cookie sheet. Bake at 350° for 10 to 15 minutes. Cool for 2 minutes.
Heat oven to 350°. Cut thin slice from stem end of each pepper. Remove all the seeds and membrane. Cook peppers in boiling, salted water (1/2 tsp. salt to 1 cup water) 5 minutes. Drain. Cook and stir ground beef and onion in 10 inch skillet until beef is brown and onion is tender, drain off fat. Stir in salt, garlic salt, rice and 1 cup of tomato sauce. Heat until rice is hot. Stuff each pepper lightly with about 1/2 cup of beef mixture. Stand peppers upright in baking dish, 8 x 8 x 2 inch. Pour on remaining tomato sauce. Cover with foil and bake 45 minutes. Remove foil and bake 15 minutes. 6 servings.
Beat sugar and eggs until light colored, then add shortening and 1/2 cup of the buttermilk. Place 1 teaspoon of baking soda in the other 1/2 cup of buttermilk. It will foam, then add to mixture and beat again. Add vanilla and 2 cups of flour and baking powder. Beat again. Add other flour, mixing well.
Heat oven to 350°. Beat butter, sugar, brown sugar, vanilla and eggs; mix well. Stir together the flour, cocoa, baking soda and salt and add gradually to butter mixture. Stir in M&M's. Shape dough into small balls. Place on ungreased baking sheet. Bake 10 minutes. Cool 1 minute. Remove to cooling racks. Yields 4 dozen cookies.
Drain pineapple and fruit cocktail. Stir into dry pudding mix. Add Cool Whip, nuts, coconut and marshmallows. Mix well; chill.
In a large saucepan, melt chocolate chips over low heat, stirring constantly. Add cream cheese and vanilla. Stir until smooth. Stir in pecans and cookie crumbs. Shape into 1-inch balls. Roll in powdered sugar. Cover and refrigerate until firm (about 2 hours). Roll in powdered sugar again. Store in airtight container in the refrigerator or freezer. Yields about 6 dozen snowballs.
In a large bowl, with mixer, mash potatoes, when lumps are gone, add cream cheese and butter in small pieces, beat well until completely mixed. Add sour cream, milk, eggs and onions together then add to potato mixture, beat until fluffy. Place in a greased 9-inch round casserole, refrigerate several hours, or overnight if not using them immediately. Bake in preheated 350° oven for 45 minutes or until slightly brown on top. Serves 8 - 12. Great do ahead.
Melt margarine in a large skillet. Add ground chuck with salt and pepper; brown while stirring. Add chili con carne with beans, tomatoes and onion. Cook until done or simmer until ready to eat. Eat with soda crackers.
You will also need 10 to 12 skewers. Combine all ingredients in a large bowl and cover. Refrigerate for 2 to 3 hours.
Dissolve jello in water; add remaining ingredients. Let congeal. Serves about 15.
Beat cream cheese and Miracle Whip until light and fluffy. Stir in next 5 ingredients, mixing well. Shape mixture into 1-inch balls. Roll in coconut. Chill several hours. Yields 4 1/2 dozen.
Bake at 350°. Makes 1 large and 1 small loaf.
Place the chicken in a 13 x 9-inch baking pan. Melt the margarine in boiling water. Add the stuffing mix. Spoon the stuffing mixture over the chicken. Mix the soup and water and pour over the stuffing. Bake at 350° for 35 to 40 minutes.
Heat oven to 375°. In a Dutch oven or large roasting pan, fry bacon until crisp; set aside. Drain fat from pan.
Mix like shortbread and spread in ungreased 9 x 9-inch pan.
Butter casserole (2 1/2-quart). Mix all ingredients together. Let stand 24 hours in the refrigerator. Bake at 325° for 1 to 1 1/2 hours. Serve with taco sauce. Serves 8 to 10.
Cook chopped broccoli and onion in water for 20 minutes or until soft. Make sauce with remaining ingredients; slowly add to mixture. Cook until thick. Add a lot of seasoned salt to taste. Simmer until ready to serve. Do not boil!
Place onions and butter in a large casserole dish. Cook on power 9 for 7 to 8 minutes, until onions are tender. Add beef broth, water and Worcestershire sauce. Cook on power 9, covered, for 5 1/2 to 6 1/2 minutes, until mixture boils. Place toasted French bread on a paper towel; sprinkle on Parmesan cheese and top with Mozzarella slice. Heat on power 9 for 1 minute, just enough to soften cheese. Put a slice of toast in each serving dish and pour hot soup over toast. Quite tasty.
Combine pudding, sugar and water in a saucepan, blending well. Place over low heat and cook until all the sugar is dissolved, stirring constantly. Continue cooking until the mixture comes to a full boil. Remove from heat and mix in the butter. Serve immediately over ice cream.
Combine all ingredients and mix well. To use on meat or chicken, marinate	for 3 to 4 hours. Marinate fish for 2 hours. Cook on barbecue grill or under boiler, basting with leftover sauce frequently.
In small saucepan, combine brandy, brown sugar and cinnamon stick; mix well. Bring to a boil, stirring constantly. In large bowl combine peaches, apples and oranges; mix well. Pour hot brandy mixture over fruit, mix gently. Cover, store in refrigerator 8 to 10 hours or overnight, stirring occasionally. Just before serving, remove cinnamon stick. Add strawberries and kiwi fruit, toss lightly. Spoon into a bowl. Yields 16 servings (1/2 cup).
Place all ingredients in a large bowl. Mix well. Spread in a greased 9 x 9-inch baking dish. Bake in a preheated 325° oven 40 to 45 minutes. Cool, then cut into squares.
Cover bottom of pan with olive oil for frying. Brown meat, onion, salt and pepper, celery and spices together in frying pan. When browned, put in roasting pan-no need to drain-put in tomato sauce, tomato paste, carrots and garlic. Stir until well blended together. Then stir in the wine. Put in 350 degree oven for 2 hours. Stir frequently-may need to add a little water or wine to taste throughout cooking.
Grind vanilla wafers and pecans together. Add cocoa, corn syrup and rum. Shape into small balls and roll in powdered sugar. Store in refrigerator in a tight container.
Combine cream cheese and mayonnaise, mixing until well blended. Add remaining ingredients; mix well. Chill. Place drinking glass in center of serving platter. Drop by rounded tablespoonfuls of mixture to form ring around glass, just touching outer edge of glass; smooth with spatula. Remove glass. Garnish with chopped parsley and pimento just before serving, if desired. Serve with crackers.
Dissolve yeast in warm water and sprinkle in 3 tablespoons sugar. Set aside. In another bowl, combine milk and rest of sugar, salt and shortening. Add this mixture to the yeast mixture. Add the eggs and 1/2 of the flour; stir until smooth. Then add the rest of the flour until it is pliable.
Mix all ingredients well. Can be used after a few hours as is or can be simmered in crock-pot until soft, then cool and use.
Toast 1 slice of bread. With butter knife, cut 1 slice of cheese into a ghostly shape. Use straw to cut out eyes. Place cheesy ghost on top of toast. Then enjoy.
Preheat oven to 375°. Toast almonds in margarine. Remove 1/2 of almonds from margarine; set aside. Combine cereal, brown sugar, coconut and salt with remaining almonds and margarine. Pat into a 9 x 13-inch pan. Bake at 375° for 5 minutes. Cool. Spread softened ice cream over top of crust. Sprinkle with remaining almonds over top of ice cream. Place in freezer until ready to serve.
Drain pineapple, reserving syrup. Melt butter in 13 x 9-inch pan. Add brown sugar and 2 tablespoons of syrup reserved from pineapple. Add water to remaining syrup to make 1 cup. Arrange pineapple in bottom of pan. Place a cherry in each slice of pineapple. Add 1 cup pineapple juice to mixture. Put cake mix on top. Bake at 350° for 40 to 45 minutes; invert on plate when done.
Brown ground beef with onion salt, salt and pepper. Mix in can of tomato soup. Gently fold in green beans (juice and all). Pour into casserole dish. Spread mashed potatoes over the top. Bake at 350° for 45 minutes.
Mix dry ingredients and cut in shortening. Add buttermilk. Add sufficient flour to work dough. Roll out and cut. Bake until light brown, 10 to 12 minutes at 450°.
Combine flour, sugar, baking powder and salt in mixing bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Add eggs, orange juice and peel; stir just until blended. Set batter aside. Combine powdered sugar, nuts and cocoa in a small bowl.	Stir in melted butter to form	a crumb mixture. Spread 3/4 cup reserved batter evenly on bottom of	a greased 8-inch pan. Sprinkle half of crumb mixture over batter. Spread with one cup batter and sprinkle with remaining crumb mixture. Cover with remaining batter. Bake at 350° for 35 to 40 minutes or until cake tester	inserted in center comes out clean. Cool slightly; spread with Orange Glaze. serve warm.
Preheat oven to 350°. Combine ground beef, oatmeal, salt, onions, pepper, egg, and milk; mixing well. Shape into loaf and place in medium baking dish. Bake 30 minutes. Mix catsup, brown sugar, and mustard. Remove loaf from oven and spread catsup mixture evenly over top and bake an additional 15 minutes.
Plump currants by soaking in	1/4 cup hot water for 5 minutes. Drain well.
Cream butter and sugars. Add buttermilk and eggs. Sift dry ingredients together and add to first ingredients. Add apples. Place in greased 9 x 13-inch pan. Sprinkle topping on batter and gently press into dough.
Cream shortening and sugar. Add eggs; beat until smooth. Add mincemeat. Stir; add dry ingredients and mix well. Drop by tablespoon. Bake 10 to 12 minutes at 400°.
Place pecans in 13 x 9 x 2-inch baking pan. Heat in oven at 300° for 10 minutes.
Drain beans. Fry 7 to 8 pieces of bacon. Take bacon out and leave grease. Saute onion until transparent in grease. Then add beans, brown sugar, crumbled bacon, ketchup and mustard. Bake at 350° for 45 minutes. Let stand 10 to 15 minutes.
Heat 1 tablespoon oil in wok or skillet. Add celery and mushrooms; stir-fry 1 minute. Add bean sprouts and green onions; stir-fry 1 minute. Add shrimp or crab, soy sauce, sesame oil and cornstarch. Cook, stirring, until sauce thickens. Cool to room temperature. Fill each egg roll wrap with 2 tablespoons mixture. Add white pepper to mixture. Fold in wrap; deep fry a few at a time for about 4 minutes. Drain on paper towel.
Mix the 3 cans of juice together and chill. When ready to serve, put in punch bowl and add ginger ale.
Preheat oven to 350°. Grease and flour 2 loaf pans.
Coat veal with a mixture of flour, 1 teaspoon salt and 1/8 teaspoon pepper. Heat garlic and oil in a large heavy skillet until garlic is slightly browned. Add meat to oil and garlic in skillet, brown slowly on both sides.
Mix orange drink, crushed pineapple and condensed milk and pour into churn and fill the rest of the way up with regular milk. Churn as usual. Enjoy!
Cook meat in water until brown. Add remaining ingredients. Cook on low 3 hours, stirring often. Serve over spaghetti with grated Cheddar cheese and chopped onion.
Mix the first 2 ingredients; put in bottom of a 9 x 13-inch pan. Prepare cake according to directions; pour into pan. Place margarine and cream cheese in a saucepan; heat until warm and melted. Stir in sugar. Spoon over the cake batter. Bake for 40 minutes in a 350° oven. After cooling, cut into squares to serve.
Preheat oven to 350°. Mix well and make loaf. Place 1 ounce barbecue sauce in bottom of casserole dish. Add loaf. Top with 1 ounce more of barbecue sauce. Bake 45 minutes. Makes 4 servings.
Heat oil in large skillet over medium high heat. Add garlic, diced bell pepper and crushed red pepper. Saute until bell pepper softens about 5 minutes. Add roasted peppers, linguine, Parmesan cheese and parsley. Toss until coated. Season with salt and pepper.
Cream together the eggs, vanilla and butter. Fluff sugars together. Sift flour, soda and salt together and add to the sugars. In large (very large) bowl, combine all together. Fold in 3 large bags of chocolate chips. Drop by teaspoon on ungreased cookie sheets. Bake at 350° for 10 minutes. Do not bake until brown, just 10 minutes. Makes 12 to 13 dozen.
Cook chicken with 6 to 8 cups of water and salt to taste. Cook onion and celery in margarine until tender. Mix bread crumbs with seasonings. Add cooked onion and celery and enough broth from cooked chicken to make a batter about as thick as cornbread batter. Pour 1/2 batter in buttered baking pan. Place deboned chicken on top of dressing. Top with remaining batter. Bake in 350° oven for 40 minutes or until brown on top.
Filling: In a 12-inch skillet, combine the beef, sausage and onion. Fry until onion is tender and meat is no longer pink. Stir in the tomato sauce, olives, tomato paste, seasoning mix and garlic powder.
Take some morning sunshine, add a smile, some kind words, too. Add a little thoughtfulness, stir just enough to blend. Serve it warm with loving hands. It's the making of a friend!
Combine sugar, gelatin and cornstarch. Stir in boiling water; let cool. Arrange strawberries in pie shell. Pour mixture over berries and refrigerate. Serve with whipped cream.
Rinse rice and cook in 6 cups of milk. Add salt. At low boil, simmer 20 minutes. Add sugar. Simmer until mixture thickens. Blend eggs in 1/2 cup milk. Add egg/milk mixture and vanilla to rice. Bring to a boil. Add cream. Return to boil. Remove from heat. Stir in raisins. Add spice to taste. Cool and refrigerate.
Beat first 3 ingredients together. Add milk and flour. Mix together. Should look like thick cream. Fry spoonfuls and fill with dry cottage cheese mix of remaining ingredients. Fill palachinki/crepes. Roll and place in buttered baking dish. Dot with butter. Bake at 350° for about 45 minutes. Serve with sour cream, honey, jelly, syrup.
Dissolve flavored and unflavored gelatin in boiling water. Chill until firm. Cut into cubes.
Soak cranberries in 1/4 cup sugar and water. Peel and cut up apples. Stew apples in brown sugar and butter until tender. Add cranberries, stirring until tender. Pour apples and cranberry mixture with juice into pie crust. Put other pie crust on top. Trim off excess crust. Cut vent in center and brush with butter. Bake at 350° until golden brown.
Chop cabbage and onion with salt. Add Miracle Whip and some sugar to taste.
In medium bowl, combine brown sugar, eggs, milk, lemon juice and liqueur or flavoring. Beat well until smooth and well mixed. Add margarine slowly, beating until thoroughly mixed. Pour into unbaked shell. To keep edges of crust from burning, put strips of aluminum foil around edges until last few minutes of baking. Bake in preheated oven at 325° for 45 to 50 minutes. Cool before cutting. Serve warm or cold, plain or with ice cream (vanilla, pecan, pralines and cream) or whipped cream.
Cook rice according to box directions. Place approximately 2 ounces of ham and a slice of tomato on toasted muffin. Put 1/4 cup of rice on tomato and cover with slice of cheese. Heat and melt cheese in toaster-broiler. Makes 8 muffins.
Sprinkle crumbs in bottom of 7-inch spring-form pan. Position knife blade in food processor. Process cream cheese and next 6 ingredients until smooth; add egg. Blend well. Fold chocolate chips in. Pour into cake pan. Bake at 300° for 65 to 70 minutes. Let cool on rack. Cover and chill for 6 to 8 hours. Remove sides of pan and transfer to serving platter.
Cream together margarine and sugar. Add cinnamon, cloves, cocoa, walnuts and baking powder. Then add hot applesauce with dissolved baking soda. Bake in a loaf pan at 350° for 1 hour.
Mix jello as directed on package. Boil in saucepan pineapple and sugar for 1 minute. Add to jello; add pecans. Let cool in refrigerator. When almost set, add 1 can Eagle Brand milk; mix and serve.
Mix first 7 ingredients well. Put half of this oatmeal mixture in oblong greased pan, pat it down. Mix sugar and flour well. Add juice, water, cinnamon and raisins in saucepan. Cook until thick. Spread a thin amount of raisin mixture between layers of oatmeal mixture. Bake at 400° for 20 minutes. Cool, cut in squares.
In a saucepan, cook Brussels sprouts in salted water until crisp and tender, about 8 to 10 minutes; drain. Place in an ungreased shallow 1 1/2-quart baking dish. Drizzle with 2 tablespoons butter. Combine breadcrumbs, Parmesan cheese and remaining butter; sprinkle over Brussels sprouts. Cover and bake at 325° for 10 minutes; uncover and bake for 10 minutes more.
Spread butter on both sides of your slices of bread (preferably not real fresh). Cut the slices into cubes. Shake garlic salt, onion and celery salt on them (or any combination of seasonings you prefer). Put on baking sheet in 250° oven and bake for approximately 1 hour.
Combine okra, milk, salt and pepper in a shallow dish. Let stand one hour, or until most of milk is absorbed. Dredge okra in cornmeal. Fry okra in hot oil (375°) until golden. Drain on paper towels. Transfer okra to serving platter.
Mix all ingredients together. Bake at 250° until warm (can make ahead and freeze).
Saute leeks, onions and garlic until soft. Cook potatoes with all ingredients. When soft, blend in blender. Add milk until thin. Heat and serve.