HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pan-fry ground beef or venison. Drain well when done. Add mushroom soup and mix well. Put in casserole dish. Sprinkle with chips or crackers. Garnish with tomatoes.
Debone chicken; dilute each can of soup with 3/4 cup chicken broth. Mix dressing, butter and onion in a bowl with a fork. Sprinkle layer of dressing mixture over bottom of pan, then layer of chicken, then pour mushroom soup with broth over chicken, another layer of dressing, then chicken and chicken soup with broth.
Mix together cake mix, 1 egg and margarine. Spread into a greased and floured 9 x 13-inch cake pan. Mix with hand mixer the powdered sugar, 3 eggs and cream cheese. Spread over cake and cover with coconut. Bake at 325° for 45 minutes, no less.
Brown sausage and vegetables; drain. Combine soup mix and rice in boiling water. Simmer about 20 minutes. Add sausage mixture to soup and rice mix. Add salt. Stir together. Pour into greased pan. Bake at 375° for 20 minutes.
Spread rolls in pizza pan and line bottom and sides. Cook sausage, then add hash browns and continue cooking until done. Spread over pizza pan. Add cheese. Beat eggs together with salt and pepper and pour over sausage mixture. Bake at 350° for about 15 to 20 minutes until done. Be sure center is done good. Cut and serve.
Stir together and put in baking dish. Bake at 350° for 1 hour.
Mix flour, sugar, baking powder and salt. Cut in shortening. Stir in egg and milk just until ingredients are moistened. Fill 12 greased muffin cups (or use muffin cup liners) halfway. Put 1 teaspoon jelly in the center of each muffin. Then top with remaining muffin mixture until cups are 2/3 full. Bake 20 to 25 minutes at 400°. Let cool before eating, the jelly is hot.
Break noodles into small pieces before opening package. Use razor blade kept hidden under window sill to chop other ingredients into small pieces (be sure to have someone "jigger" for you). Add diced ingredients into whatever container is currently available. Fill to desired level with instant hot water from provided tap. Allow to set for 3 to 5 minutes. Serve with Doritos or crackers.
In a bowl, combine all ingredients, except butter. Mix well. Shape into 6 patties. In a skillet, melt butter. Fry patties over medium heat 3 to 4 minutes on each side.
Cook celery and onion in shortening until tender. Blend in soup and milk. Add remaining ingredients, except bread crumbs. Pour into four 1 1/2-quart casseroles. Sprinkle buttered crumbs on top. Bake at 375° for 30 minutes or until bubbly and lightly browned. Makes 20 servings, 1 cup each.
Combine the grape juice and ginger ale in a pitcher and mix well. Pour over crushed ice in tall slender glasses immediately. Makes 8 servings.
Place the flour, salt and sugar in the bowl of a food processor. All ingredients should be cold. Add the pieces of butter and process for approximately 10 seconds, or just until the mixture resembles coarse meal. To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in the butter until the mixture resembles coarse meal.
Mix together eggs, sugar and lemon juice in a double boiler. Cook until it thickens. Let cool. Cut up grapes, pineapple and marshmallows. Whip 1/2 pint of cream; then mix all of this with eggs, lemon juice and sugar. Chill.
Put pineapple and cherries in the bottom of the cake pan. Mix cake mix as directions read. Pour over fruit. Cut butter into squares and place on top of cake. Bake at 325° for 30 to 35 minutes.
Cream butter. Add sugar, flour, juice and rind of lemon, egg yolks and milk. Lastly, fold in egg whites. Butter baking dish before putting pudding in it and stand dish in a pan of hot water to bake. Bake at 325° for about 1 hour.
Mix together well first 10 ingredients. Form into balls and place in casserole pan. Mix together remaining ingredients and pour over meatballs. Bake at 350° for 50 to 60 minutes.
Combine all ingredients; pour over ice in punch bowl. Lime sherbet may be used instead of ice. Yield: 50 servings.
Mix soups and water together. Cook spaghetti noodles; drain. Put in 9 x 13-inch greased dish. Pour soup mixture over spaghetti and turkey; cover with cheese. Bake at 375° for 25 minutes.
Brown meat; drain and set aside. Brown sausage together with onion and oregano. Pour off fat. Add soups and water; mix well. Chill overnight. Cook and cool noodles. Mix all together. Bake at 375° for about 40 minutes. Top with cheese.
Mix all ingredients and spread on flour tortillas. Roll up tortillas and refrigerate. Slice into pinwheels. These are great served cold or also warmed in the microwave.
Sift sugar, add butter, water and oil of peppermint. Color, if desired. Roll in small balls and cut in pieces, or press through pastry bags with star tips.
Place carrots in saucepan along with remaining ingredients. Cover. Bring to a boil. Simmer for 5 minutes.
Saute onion, celery and bell pepper in margarine. Add soup, water and milk. Mix well. Add all other ingredients and mix well. Fold in cheese last. Place in buttered casserole dish. Sprinkle cracker crumbs on top and garnish as desired. Bake in 350° oven until lightly brown. Add 1 pound raw shrimp and call it a seafood casserole.
Mix all dry ingredients. Add remaining. Use three 1 pound coffee cans. Grease and flour. Cook about 1 1/2 hours at 350° or less.
Place pie crust in pie pan. Prick bottom of crust with fork. In small bowl, lightly beat eggs and half and half. Add salt and pepper. Sprinkle ham, green onions and cheese into pie crust. Pour egg mixture into pie crust until all filling is covered. Bake at 400° for 30 minutes or until the top is nicely browned and filling is set.
Mix dry Jell-O and cottage cheese; add pineapple. Fold in Cool Whip.
Brown hamburger and drain. Melt together flour and butter over low heat in large pan. Add bouillon, Accent, water, Veg-All and tomatoes. Add browned hamburger and simmer for several hours.
Melt caramels. Add cream cheese and milk to desired consistency. Serve warm and dip your fruits.
Put first 3 ingredients in large bowl. Add 1 tablespoon salt. Let stand 2 hours; drain. Mix next 3 ingredients until sugar is dissolved and pour over vegetables. Put in jars and put in refrigerator for 2 hours. Start eating. Will keep indefinitely in refrigerator.
Brown meat and onion; add taco seasoning mix. Crumble chips into oblong pan. Mix all other ingredients with meat. Sprinkle grated cheese over top. Heat oven to 350° or microwave until cheese on top melts.
Mince the garlic. Wash and slice mushrooms. Melt butter and oil in large frying pan over high heat. When the foam subsides, add mushrooms, garlic, salt and pepper. Cook, stirring occasionally, until mushrooms are brown and tender, about 5 minutes. Add salt and pepper if needed; sprinkle with parsley. Perfect with any meat or add to pasta or other vegetables such as green beans or peas.
Saute onion in 2 tablespoons of oil. Set aside. Cook broccoli as directed on package. Drain and set aside. Melt oleo in 9 x 13-inch pan. Mix dry corn bread mix with all 4 eggs. Mix cottage cheese, broccoli, onion and melted oleo with corn bread mix. Stir well and pour into pan that oleo was melted in. Bake in 450° oven or 20 to 30 minutes.
Layer in large pan the hot sauce, uncooked noodles, sauce, Ricotta, Mozzarella, noodles, sauce, Ricotta and Mozzarella until all the noodles are used. Top layer should be Mozzarella, generously sprinkled. Sprinkle with oregano on top. Put in refrigerator to bake later or bake immediately at 350° for 30 to 45 minutes. Let set 15 minutes before serving. The key to making this, is to use lots of sauce to cook the noodles.
In medium sized mixing bowl, using fork, mix cream cheese and peanut butter. Add powdered sugar and mix until blended. Fold in Cool Whip. Pour into crust and freeze for at least 6 hours.
Put cucumbers and onions in a glass bowl. In a medium saucepan, combine other ingredients. Bring to a boil, stirring until sugar is dissolved. Pour vinegar mixture over cucumbers. Cool slightly. Cover. Refrigerate at least 24 hours before serving. Store up to a month in refrigerator. Yields 20 servings.
Pour boiling water over gelatin in medium bowl; stir until dissolved. Stir in thawed berries and the syrup. Stir in sour cream until well blended. Pour into 4 dessert dishes. Chill.
Simmer ground beef, water and salt until meat is cooked. Then add all other ingredients and simmer over low heat for 45 minutes. Makes about 2 quarts. Can be canned or frozen. Makes 2 large pies.
Drain asparagus and peas. Mix asparagus, peas and soup in a baking dish. Sprinkle cheese and cracker mix. Top with crackers, dotted with butter. Bake at 350° for about 30 minutes.
Brown ground beef in skillet and drain. Combine and mix with all the other ingredients except cheese. Place in greased 2 qt. casserole dish. Bake at 350° until almost done or about 30 min. Sprinkle grated cheese on top, continue cooking for 5 min. more. Serves 10 to 12.
Mix the first 3 ingredients together. Pour into the pie crusts. Let set up in refrigerator.
Place salmon in a buttered baking pan and sprinkle with lemon juice, salt and 1 tablespoon of the butter. Melt remaining butter in saucepan and add flour and rest of seasonings and blend. Slowly add milk and cook until thickened, stirring constantly. Stir in peas and carrots and pour sauce over salmon and bake for 30 minutes or until fish flakes easily. Garnish with parsley and lemon wedges.
Preheat oven to 350°. In large saucepan, melt butter and chocolate. Remove from heat and stir in sugar. Beat in eggs, one at a time. Add vanilla and apricots. Add salt. Fold in flour and spread batter in greased 9 x 13-inch pan. Top with chocolate chips. Bake 25 to 30 minutes. Remove from oven and spread chips as icing with spatula.
Place roast in crock pot and sprinkle mix on top. Cover and cook on medium high until tender, approximately 4 - 5 hours. A small amount of water may be added to make it juicier.
Mix cake. Mix 1 egg and oil. Mixture will be crumbly. (Reserve 1 cup.) Press the remaining into 13 x 9-inch ungreased pan. Bake 15 minutes at 350°.
Put blueberries (drained if canned) in pie crust. Mix flour, sugar and spices; sprinkle over blueberries. Dot with butter and top with second crust. Bake at 450° for 10 minutes, then reduce heat to 350° and bake 25 to 30 minutes or longer until done.
Pour milk in saucepan; add chocolate pudding and stir on medium heat. Stir frequently. As soon as the pudding starts boiling, remove from heat and set aside for 5 minutes. Then stir once more and pour into your crust. Cool in refrigerator for approximately 2 hours. Then cover with Cool Whip and serve.
Peel and cut sweet potatoes in two. Cook until tender; drain. In a medium skillet, melt margarine. Add brown sugar. When blended together, add sweet potatoes and simmer slowly until sugar mixture is absorbed and potatoes are brown.
Place shrimp in bowl and crush with fork. Add Italian dressing mix, sour cream and lemon juice. Mix well. Refrigerate for 30 minutes. Serve with chips. Great with crackers or vegetables.
Put in blender for a few seconds. Refrigerate for at least 6 hours or more. Take out of refrigerator 30 minutes before putting on salad.
Mix all ingredients together. Put in greased round 8 or 9-inch baking pans. Sprinkle with flour, then brown sugar and cinnamon. With finger, make holes all around flop. Dot with butter and bake in oven at 350° until lightly browned.
Cube or dice potatoes. Cut up cabbage. Cook until tender. While potatoes and cabbage are cooking (last 5 minutes) saute onions in 1/3 stick butter. As this cooks down, add another 1/3 stick. Repeat until stick is used.
Mix all ingredients, except tomato sauce and potatoes. Make round balls. Put potatoes, meatballs and sauce in pressure cooker or big pan with a cover. Cook for 45 minutes or until it smells real good!
In large bowl sift together sugar and flour; set aside. Mix in saucepan the margarine, oil, cocoa and Coca-Cola. Bring to a boil and pour over dry mixture. Then add buttermilk with soda dissolved in milk, eggs, vanilla and marshmallows. Mix all together with spoon and not mixer. Pour into well-greased 9 x 13-inch pan. Bake at 350° for about 45 minutes.
Sift flour, baking powder, cinnamon and salt. Melt margarine over low heat in saucepan. Remove from heat and stir in sugar. Cool slightly, then beat in egg thoroughly. Add vanilla. Fold in flour mixture. Stir in chopped apple and nuts, if desired.
Combine the sugars, pudding mix, milk and butter in a saucepan and cook to soft ball stage (234°). Remove from heat, add nuts. Beat until creamy and mixture begins to hold shape. Drop quickly in small mounds onto waxed paper from teaspoon. Yields 18 praline patties.
Drain most of juice from pineapple (leave some). Place in a small casserole dish. Mix sugar, flour and cheese. Pour on top of pineapple. Spread crushed crackers on top of mixture. Pour melted margarine over everything. Bake at 350° for 30 minutes. If serving 4 or more, recipe may be tripled, using a larger casserole dish.
Cover cabbage, onion, green peppers and celery with 1 cup sugar and set aside. Bring remaining ingredients to a rolling boil; pour over vegetables. Pour into a covered container and marinate for 24 hours. Should be stirred once or twice. Keeps in refrigerator 4 to 6 weeks.
Put Ragu sauce into pot and bring to a boil. Cut heat back. Put meatballs on broiler pan and bake in oven for 3 to 4 minutes. Turn and repeat. Place into sauce.
Cook rice with salt until tender. Chop bacon, fry until crisp and then put to side. Chop celery, onion, green pepper and mushrooms to medium-small size. Saute in butter until tender.
Put cut up rhubarb in unbaked pie shell. Pour remaining ingredients over rhubarb. Bake at 400° for 10 minutes. Finish at 375° for 40 minutes.
Combine corn meal, flour, salt, chili powder, oregano and pepper. Dip chicken pieces in milk. Coat with corn meal mixture. Place chicken, skin side up, in a large shallow baking pan. Drizzle butter over chicken. Bake in preheated moderate oven at 375° about 50 to 55 minutes or until done. Makes 4 servings.
Layer all vegetables in a bowl. Cover vegetables with Miracle Whip. Sprinkle cheese over Miracle Whip. Can sprinkle bacon bits over cheese. Cool for 24 hours.
Okay. Now you put them in a pan and then you just put it in the microwave. And then you just take them out and then you just eat them. And if you don't want them you can save them.
Break up angel food cake in chunk size pieces. Put close together in a 9 x 13-inch glass dish. In a mixing bowl, add the pudding, milk and ice cream. Mix all of this with mixer about 2 minutes. Pour over the cake. Put in the icebox. Put the Jell-O and 4 cups water in a bowl. Let stand until thick, then fold in the strawberry slices. Pour over the pudding mix. Refrigerate.
Cook rice and broccoli according to directions on package. Mix all ingredients together and microwave on High for 10 minutes. (Stir and turn after 5 minutes.)
Mix the cream cheese and 2 tablespoons butter. Add other ingredients. Place mixture in 2 crescent rolls (still attached). Dip in melted butter and dip in crunched chips. Bake at 350° for 20 to 25 minutes, until golden brown. Serves 8.
Saute onion in margarine. Add sausage. When onion is tender, add potatoes. May need to add a little water so potatoes don't stick to bottom of skillet. Cover and cook on low to medium heat. Stir frequently, adding a little water if necessary. Add salt, black pepper and cayenne pepper to taste. Add a dash of garlic powder. Usually takes 30 to 35 minutes to cook. Potatoes will turn soft and mash easily. Serve as main dish or side dish. Also great for breakfast served with scrambled eggs.
Combine all the ingredients and refrigerate. Serve on a bed of lettuce. (Men love this salad.)
Preheat oven to 450°. Blend sugar, cornstarch and cinnamon in large saucepan; add water. Boil, stirring constantly. Remove from heat; add butter and peaches to mixture. Pour into shallow baking dish. Combine Bisquick, sugar and cream. Put dough mixture into 6 mounds on outside of baking dish, remaining sugar on top. Bake for 25 minutes or until golden brown. Serve plain or with cream.
Mix honey and peanut butter. Add nonfat dry milk. Add more milk as needed to hold shape of a ball form. Spread on cookie sheet and refrigerate. Cut into squares. A snack a child can make!!
Scald the barley and put in pan with meat, peas and water. Bring to a boil and simmer 1 to 1 1/2 hours. Add diced vegetables except cabbage and parsley. Season and cook slowly for 1/2 hour or until vegetables are tender. Add cabbage and boil for 10 minutes. Add parsley and serve.
Dissolve jello in boiling water; fold in strawberries. Mix pineapple, bananas and nuts. Add to gelatin. Pour 1/2 of mixture into a 9 x 13-inch dish. Chill until firm. Spread sour cream on top of chilled mixture. Pour rest of mixture over sour cream. Chill.
Spray skillet with vegetable cooking spray and heat over medium-high heat 1 minute. Cool chicken 10 minutes or until browned. Set aside. Add soup, water, parsley, lemon juice, paprika and pepper. Return chicken to pan. Cover and cook over low heat 5 minutes or until chicken is done.
Preheat oven to 350°. Brown, crumble and drain sausage well. Grease and 8 x 12-inch baking dish. Place bread in dish bottom as a liner. Sprinkle the cheese over bread, add sausage. Mix together eggs, milk, salt, pepper and mustard. Pour mixture over sausage and cheese. Bake at 350° for 30 to 35 minutes until eggs are set.
Boil chestnuts for 10 minutes. While chestnuts are hot, remove shell and brown skin. Drop again in boiling water for 20 to 25 minutes. Drain.
Brown ground beef and onions. Drain grease. Pour into casserole dish. Add beans, bacon, brown sugar, ketchup and molasses. Bake at 325° for 1 hour.
In a large skillet over medium heat, saute the onion, green bell pepper and garlic in the oil for 5 minutes or until tender. Transfer these ingredients to a slow cooker. Then to the slow cooker, add the ground beef, tomato-vegetable juice, soup, chili, beans, cayenne pepper, chili powder, soy sauce and water. Cover slow cooker and cook on low setting for 2 hours. Prep time: approx. 10 minutes. Cook time: approx. 2 hours.
Put in large bowl. Add wet ingredients to dry and mix thoroughly. This will keep up to 6 weeks in refrigerator in a covered bowl. Fill muffin tins 2/3 full and bake at 400° for 15 to 20 minutes.
Combine last 3 ingredients and bring to a boil. Pour over vegetables. Let stand overnight or at least 6 hours.
Melt coon cheese in double boiler. Mix sausage with cheese. Add the biscuit mix. Roll into about 60 small balls. Bake at 350° until brown. (These can be frozen. Put on a cookie sheet. Freeze and then put into a bag to cook later.)
Lightly flour the liver, then salt and pepper to taste. Place liver in frypan over medium heat. Brown both sides. Do not overcook. Serve liver that is topped with cooked onions that are sauteed in the Wesson oil.
In a large saucepan, combine all of the ingredients and cook, stirring occasionally, until butter melts and sugar dissolves. Pour the mixture into a greased casserole dish. Bake at 375° for 40 minutes or until apples are tender.
Halve each squash and hollow out the centers. Mix the removed squash portions with the hamburger, rice, tomatoes, onion, green pepper and parsley. Mix well, then stuff the squash with the mixture. Place 1 layer into a baking dish and pour a portion of the sour cream, which has been diluted with the milk, over the first layer. Make another layer of squash and pour remaining sour cream over it. Bake 2 hours at 300° and serve hot. Sprinkle with chopped parsley.
Boil potatoes in jackets until tender; cut lengthwise in thick slices and arrange in baking dish. Mix sugar and water and bring to boil. Pour over potatoes and dot with butter. Bake at 400° for 20 to 25 minutes, basting occasionally with syrup in dish. Top with marshmallows and serve.
Mix all ingredients, except bread. Fill sandwiches. Cut in half. Wrap and freeze.
Saute onion in butter. Cook broccoli. Place broccoli, onion, soup, cheese and mushrooms in a large pan. Heat until bubbly. Serve with large corn chips.
Brown ground beef, sausage, chopped onion, chopped bell pepper and garlic powder. Drain and rinse with hot water. Simmer Ragu spaghetti sauce with meat mixture, mushrooms, salt, oregano, bay leaves, cottage cheese and Parmesan cheese. Cook lasagna noodles; drain noodles. Layer dish with noodles, meat and Mozzarella cheese. Add grated Mozzarella cheese on top. Bake at 350° for 30 minutes.
Heat first four ingredients together. Do not boil. Place shrimp in casserole dish. Pour sauce on top. Bake, covered, for 30 minutes at 350°. Serve over rice or toast.
Heat butter or oil in skillet. Add ground beef and brown lightly. Add water, celery, onion, green pepper and salt and simmer until vegetables are just tender. Add mushrooms, bean sprouts and soy sauce, heat through. Thicken with cornstarch. Serve with rice.
Boil chicken and set meat aside to cool. Place all ingredients into broth. Debone chicken and place in pot; also add noodles. Finish cooking. Salt and pepper to taste.
Drain pineapple chunks and chunky fruit. Reserve juice. Mix instant pudding with fruit juices. Add drained fruit to this mixture. Drain cherries. Slice cherries and bananas and add to fruit mixture. Refrigerate before serving.
Parboil celery until tender; drain. Combine with soup, milk and pecans; mix. Pour into greased 1 1/2-quart casserole. Sprinkle with crumbs and dot with margarine. Bake at 350° for 30 minutes.
Cook red beets and put in cold water to peel. Slice. Mix vinegar, sugar, salt and pepper. Heat and add beets. Heat slowly until thoroughly heated. Put in jars and fill with liquid. Open kettle method. Makes 7 pints.
Cook macaroni according to package directions. Drain and rinse with cold water. Drizzle with oil. Toss to coat. Place the lettuce in a 2 1/2-quart glass serving bowl. Top with macaroni and eggs. Sprinkle with salt and pepper. Layer with ham, then salami and then peas.
Combine vinegar, sugar, celery seed and turmeric. Heat to boiling, stirring constantly. Cool. Pour over cucumbers. Store in 1 gallon pickle jar in the refrigerator. Keeps indefinitely . New cucumbers may be added to mixture as long as liquid lasts.
Combine all ingredients. Add broth until very wet. Cook at 350° in a large 9 x 12-inch Pyrex baking dish.
Mix together Grape-Nuts and sour or buttermilk; let stand 1/2 hour. Beat together sugar and egg. Mix together flour, soda, baking powder and salt. Add sugar and egg to Grape-Nuts and milk, then add flour mixture. Add 1 tablespoon cooking oil. Grease and flour bread pan. Bake 1 hour at 350° and test for doneness. Center will crack. Very good when toasted.
Brown meat. Mix enchilada sauce and meat. Mix soup, 1 can of water and green chilies. Line a 13 x 9 x 2-inch pan with foil. Lay by layers the tortillas, meat sauce and cheese, etc. Cover with foil and bake 30 minutes in a 375° oven.
Mix and enjoy. Makes 3/4 gallon or 3 close friends. Good in fridge for 2 weeks.
In skillet, saute chicken 10 to 15 minutes or until nearly done. Reduce heat.
Crumble bread; pour milk over and set aside to soak. Add beaten eggs, the sugar and spices. Put mixture in a baking pan, well-greased with oil. Melt butter or oleo and pour mixture. Bake for 30 or 35 minutes at 350°. Let come to a golden brown, but don't overcook. Yield: 6 servings.
Soften cream cheese. Cut meat into small pieces. Chop onion. Mix all ingredients together; shape into a ball. Can be rolled in leftover meat or nuts. Serve with tortilla chips or crackers.
Cream butter and sugar together. Add eggs yolks. Combine sifted flour, salt and baking powder together. Gradually add flour mixture and lemon extract alternately to butter mixture until all flour and extract is used up. Add raisins and nuts. Beat eggs white until stiff.	Fold into batter. Bake in large angel food pan or 2 loaf pans. Bake 1 hour and 15-30 minutes at 300°.