HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions and pepper in margarine (may also add chopped mushrooms). Cook vermicelli in leftover broth and drain. Debone chicken in bite size pieces. Add cheese and Ro-Tel to sauteed mix to melt. Mix all together well. Bake, covered, in a 2-quart casserole dish at 375° for 45 minutes. Serves 8.
Dissolve yeast in warm water. Set aside. Mix dry ingredients. Cut in shortening. Add remaining ingredients and yeast. Mix well. Refrigerate until chill. Roll out and cut in rounds. Bake slowly at 200°. Mixture can be stored for 2 weeks.
Brown onion and celery in butter. Drain eggplant and beat with mixer. In large bowl, mix eggplant, eggs, onion and celery. Add crab and 1 cup bread crumbs; put in casserole. Sprinkle with remaining bread crumbs. Bake at 375° for 30 minutes.
Beat butter and shortening at medium speed with an electric mixer; gradually add sugar, beating mixture until light and fluffy. Stir in milk and vanilla. Yields 3 cups.
Beat first three ingredients until creamy. Beat in water, egg and vanilla. Add combined dry ingredients; mix well. Cover. Chill about 2 hours.
Combine ingredients in large slow cooker. Cover and cook on high 8-10 hours. Remove lid after first 4 hours. Stir occasionally.
Cut green pepper, onion and celery into large pieces. Slice mushrooms. Slice carrots into short thin strips. spray Pam on bottom of large soup pot. Saute all vegetables. Add Chili-O mix and stir. Add can of water. Add all beans (undrained), tomato sauce and stewed tomatoes (undrained). Add garlic salt and chili powder. Simmer 30 minutes. Serve as is or over rice.
Dissolve jello in hot water. Let cool. Add ginger ale and sherry. Drain fruit and add to mixture. Stir in pecans. Pour into mold and refrigerate.
Mix together butter and sugar, add eggs one at a time. Add vanilla extract. Mix in a large bowl flour, salt and baking soda. Combine butter mixture along with flour mixture. Spoon in chocolate chips. Bake at 350° for 10 to 12 minutes or until golden brown. Cool on a cookie rack. Yields 4 dozen cookies.
Cook pasta till tender, drain, and cool. Add cucumbers, onion, green pepper and pimentos, in large bowl. In medium bowl mix soup sugar, oil, vinegar. Pour 1 cup of dressing over pasta mixture. Refrigerate overnight. Add rest of dressing and toss before serving.
Mix cake mix, margarine and egg. Press in a 9 x 13-inch pan and bake at 350° for 10 minutes. Place miniature marshmallows on top and return to oven for 3 minutes. Melt peanut butter chips, corn syrup and margarine; add vanilla. Pour over peanuts and Rice Krispies. Put over marshmallows. Refrigerate.
Combine frosting mix, corn syrup, vanilla and boiling water in small bowl. Mix at high speed 5 minutes, or until stiff peaks form. Turn into a large bowl and blend in powdered sugar at low speed. Stir in nuts. Drop by teaspoon onto wax paper. Let stand until surface feels firm. Turn candy over and let stand 12 hours. Store in airtight container.
Drain asparagus and reserve liquid. Add mushroom soup, diluted with 2 tablespoons of asparagus liquid. Brown bread crumbs in butter. Put asparagus mixture in casserole dish and bake in a 300° oven for 15 minutes. Cover with bread crumbs and brown.
Bring sugar and water to a boil. Add spices and boil for 15 minutes. Remove spices from water, add to juices and simmer. Serve warm.
Arrange chicken in a single layer in bottom of a 13 x 9 x 2-inch baking dish. Combine all ingredients in a medium sized bowl. Spoon sauce over chicken. Bake in moderate oven at 375° for 1 hour or until chicken is tender and richly golden brown. Serve with rice or noodles and broccoli, if desired.
Cook rice with vegetable broth and water. Cook peas. Add rice, peas, tuna, celery and parsley in a 2-quart casserole. Blend soup, milk, basil and pepper in a small bowl; pour over tuna mixture; toss lightly to mix. Place egg slices in a layer on top. Add melted butter and crackers on top. Bake in 350° oven for 30 minutes.
Sift flour, baking powder and salt together. Sprinkle a little over the raisins and currants. Cut in butter with a pastry blender, then add eggs (beaten) and milk. Turn onto floured board and mold into round loaf. Place in greased skillet and bake 1 hour in a 350° oven. Keeps for several days and is good for tea sandwiches.
Preheat oven to 400°. Brown beef in a skillet and drain. Stir in taco seasoning, water, corn, pepper and tomato sauce. Pour into a 7 x 12 glass dish or 2-quart casserole dish.
Poach livers on medium-low flame in salted water with celery leaves (all the leaves from one bunch of celery) for 1 hour.
Beat eggs. Add sugar and remaining ingredients. Pour into freezer can. Add enough milk to fill as desired. Freeze and enjoy. THIS IS NOT LOW CALORIE!!
Roll chicken livers in flour and salt. Heat oil and add livers; cook until brown on all sides. Add onion rings, stirring, until browned. Drain off excess oil and add lemon pepper, parsley and hot water. Simmer, uncovered, for 5 minutes. Add sour cream and heat through. Serve over toast points, white rice or noodles.
Cook sausage, drain and crumble. Mix with cream cheese until spreadable. Cut each slice of bread in half (24 rectangles). Spread sausage-cheese mixture on each rectangle. Roll bread up and wrap one piece bacon around each. Secure with wooden pick. Bake 35 minutes at 350° on ungreased cookie sheet. Makes 24 snacks.
Combine ingredients and heat until dough-like. Cook over medium fire. Remove from heat; cool slightly. Knead until completely cooled. Roll until 1/8-inch thickness; cut into desired shapes. (Can roll out with a rolling pin and use cookie cutters.) Let dry on cookie sheets, covered with wax paper. (Waxed paper keeps "dough" cookies from sticking.) If hole is necessary for hanging, place hole when cut into desired shapes.
Combine flour, brown sugar, margarine and pecans in bowl; mix well. Press into 9-inch square baking dish. Bake at 325° for 10 minutes. Chill in refrigerator. Beat cream cheese, sugar and vanilla in mixer bowl until light and fluffy. Prepare whipped topping using package directions. Fold into cream cheese mixture. Spread in chilled crust. Chill until serving time. Spread with pie filling. Garnish with additional whipped topping. May substitute cherry or strawberry pie filling for blueberry. Yield: 12 servings.
Mix cake mix, 1 egg and oil together until crumbly (save 1 cup). Put mixture into 13 x 9 x 2-inch pan; press lightly. Bake at 350° for 30 minutes. Beat the cream cheese, 1 egg and 1/3 cup sugar until smooth. Spread over baked layer; sprinkle the 1 cup of crumbs over top. Bake 15 minutes longer. Cool, then cut into bars.
Place in a shallow dish, 6 x 10-inch, the apples. Sprinkle with water, cinnamon and salt. Work together until crumbly the flour, sugar and oleo. Spread mixture over apples. Bake uncovered about 40 minutes, until brown. Serves 6 to 8.
Cook ground beef and drain off grease. Combine ingredients into a oblong baking dish. Bake for 30 minutes at 400°. Take out and cool for 15 minutes. Serves 6 to 8.
Lightly fry bacon in a heavy 3-quart saucepan. Add onion; cook until transparent. Stir in remaining ingredients. Cook over medium heat for 45 minutes or until lentils are tender, stirring once or twice. Remove bay leaf before serving. Serves 8 to 10.
Saute mushrooms in lemon juice and half of margarine. Remove from pan; reserve. Combine cornstarch, salt and pepper. Cut veal into 1-inch thick strips; coat evenly with cornstarch mixture. Heat remaining margarine; brown veal in small batches. Remove from pan; reserve. Combine beef bouillon and water; add to pan. Add wine and garlic. Cook, stirring for 1 minute. Add mushrooms and veal; heat until hot. Top with parsley. Serves 4.
Cook fruit in juice; add all other ingredients. Pour into a 10-inch pie shell and cover with top crust. Bake at 350° until browned very well. Serve ar room temperature for best sweetness.
Mix Jell-O per box instructions and allow to partially jell. Add drained pineapple, bananas, and nuts. Allow to completely jell. Mix 1/2 cup of pineapple juice, 1 1/2 cups sugar, 1 teaspoon butter, 1 beaten egg, and 2 tablespoons flour. Cook slowly until slightly thickened. Add softened cream cheese while mixture is still warm. When cool, add 8 ounces of Cool Whip and spread over Jell-O. You may also add miniature marshmallows to the Jell-O if you like, and sprinkle coconut over top to make pretty.
Heat fruit and sugar. Melt oleo in baking dish (9 x 13-inch). Mix dry ingredients with milk and pour batter over melted oleo; do not mix oleo and batter. Pour fruit over batter and bake for 45 minutes at 350°.
Mix all ingredients together. Drop by teaspoons onto lightly greased foil-lined cookie sheets. Bake at 350° for 15 to 17 minutes. Very healthy!
Mix jello with boiling water until dissolved. Add cranberry sauce (after breaking it up with a fork). Add pineapple (juice and fruit) and the lemon juice. Chill until the consistency of egg whites. Add apples and place in a 9-inch square dish. Chill until set. Chopped nuts may be sprinkled on top, if desired.
In a skillet, over medium heat, in 1 tablespoon hot margarine, cook chicken 10 minutes or until browned. Remove chicken. Add 1 tablespoon margarine and cook broccoli and mushrooms until tender. Add soup, milk and chicken. Heat to boiling. Cover and cook over low heat 5 minutes until chicken is no longer pink. Stir occasionally. Serve over noodles.
Mix all ingredients except crackers and butter. Place in casserole dish. Melt butter and pour over crumbled crackers. Stir until cracker crumbs are coated. Spread on top of casserole and bake 40 minutes at 350°.
Brown onion in butter; add potatoes and 1 pint of boiling water. Simmer 10 minutes. Add fish and simmer 20 minutes. Add milk, salt and pepper. Heat to boiling. Serves 6.
Cook hamburger; drain. Warm beans. Cut tomatoes, lettuce and cheese. Heat shells as directed. Pile on the goodies.
Melt peanut butter and honey in microwave for 20 seconds. Stir in cereal. Pat in 9-inch pie plate. Refrigerate for 20 minutes. Slice banana over crust. Mix milk and pudding according to package. Pour over banana and chill until firm.
Dissolve Jell-O in boiling water. Add crushed pineapple, juice and pie filling. Mix well. Place in refrigerator to jell. When firmly set, mix cream cheese, sour cream, sugar, vanilla and nuts. Top congealed salad with mixture and return to refrigerator.
Cook cornbread and green chilies as per directions; cool. Mix tomatoes, onion and green pepper in small bowl. Mix sour cream, mayonnaise and salad dressing mix in small bowl. In a large casserole dish, crumble half of the cornbread and layer as follows: tomato mixture, bacon, cheese, corn and sour cream mix. Beginning with cornbread, layer again. Refrigerate for several hours or overnight and serve cold.
Mix cream cheese, cream of coconut, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Pour into crust. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut before serving.
Wash spinach and remove any bruised leaves or thick stems. Shake excess water off leaves. Use a 2-quart casserole. Place spinach. Tightly cover and heat on Full power 5 minutes. Stir after 2 minutes. Drain excess water and season to taste. Serves 2 to 3.
Thoroughly mix cauliflower, onions, olives, crumbled bacon, cheese and bell pepper. Combine mayonnaise and Green Goddess salad dressing and pour over the salad ingredients. Refrigerate overnight.
Add cooked rice and cooked broccoli in a buttered baking dish, each in layers. Put melted cheese on each layer and add cream of celery soup on each layer. The top should have some of the cheese and celery soup. Bake, uncovered, in a 350° oven until top browns, about 1/2 hour or more.
Heat oven to 375°. Grease 12 muffin cups. In a small skillet, over medium heat, saute onions in 1 teaspoon oil until crisp-tender; set aside.
Boil a fryer or a hen with seasoning of your choice. When cooked, deboned the chicken or hen and keep the broth. Cut chicken into small, diced, pieces. Cook two boxes of Jiffy cornbread mix and cool.
In a 5-quart Dutch oven, combine cabbage, garlic and oil; cook over low heat for 3 to 4 minutes, tossing lightly. Cover and cook for 4 to 5 minutes or until cabbage is crisp-tender. Add onion. Combine cornstarch, water, soy sauce and salt; mix well. Pour over cabbage; toss lightly. Cook and stir for 2 to 3 minutes or until mixture thickens. Place in a serving bowl. Top with almonds. Serve warm. Yield: 12 to 16 servings.
On a lettuce	leaf place 1 slice of pineapple. Stand 1/2 banana in	hole in pineapple slice. Top with red cherry. Drip salad dressing down banana to resemble melting candle. A strip of pepper or a date may be the handle.
Mix together and place in a buttered crock-pot all day on low or 4 hours on high. Stir once.
Beat sugar, oil and egg; add salt and vanilla. Mix soda into sour milk and add to first mixture. Mix well. Add flour, then rhubarb and nuts last. Pour into 2 greased loaf pans and top with crumbs made of 1/2 cup brown sugar, 1 tablespoon butter and 1/4 cup nuts. Bake about 1 hour at 350°.
Pop the corn, using no salt or fat. Combine popcorn, cereal and pretzels in a large Ziploc bag.
Combine oats, sugar, oil, walnuts, egg, orange peel and salt in large bowl until blended. Cover; refrigerate overnight.
Cook sliced carrots in salt water with a little sugar. Place in bowl with green pepper and onion. Heat rest of the ingredients and pour over; marinate overnight in refrigerator. Serve at room temperature.
With flour, dip pieces of chicken into egg mixture, then into cracker crumbs. Bake at 350° until chicken is golden brown on both sides.
Mix first 9 ingredients. Mix mayonnaise and water until smooth. Pour over mixture. Add chopped eggs. Put in greased 2 quart baking dish (shallow pan). Put in refrigerator 8 hours or overnight. Bake at 450° until bubbly hot. Sprinkle with potato chips and cheese. Bake 5 more minutes. Makes 8 servings.
Mix sugar, water and cornstarch in saucepan. Cook until thick and add 3 tablespoons dry strawberry Jell-O. Let cool, then add 2 cups fresh strawberries. Pour in baked pie shell and top with Cool Whip.
In 2-quart round glass casserole, place broccoli, onion and butter; cover. Microwave on High 2 to 3 minutes, or until broccoli is thawed. Stir in flour and seasonings. Gradually add broth and nondairy creamer, stirring until smooth. Cover and microwave on medium 8 to 9 minutes, stirring occasionally. Let stand, covered, about 3 minutes before serving.
Beat together oil and eggs. Add sugar, salt, soda, and cinnamon. Add apples, flour, and vanilla.	Beat well. Add pecans. Bake in greased and floured tube pan at 350° for 45 minutes or until cake pulls away from side of pan.
Mix until soupy. Other seasoning (sage, thyme, etc.) may be added. Better if mixed about 1 to 2 hours before cooking. Pour in a 9 x 13-inch pan (second pan may be needed). Cook at 375° until firm, but moist.
Cook ground beef and drain. Add vegetables and extra liquid. Add remaining ingredients. Cool on low heat. Serve hot.
Mix together pudding and milk until thick. Add Cool Whip and sour cream. Mix until smooth. Pour over layers of vanilla wafers and bananas.
Combine all ingredients except milk and flour in a large saucepan. Mix well. Bring to a boil, then simmer until potatoes are fork-tender. Set aside. In small bowl gradually add milk to flour, stirring constantly. Add this mixture to soup, stirring constantly. Heat, but do not boil, until thickened.
Fry pork chops, cut away fat and grease a deep casserole dish. Place a layer of potatoes, soups, cheeses and pork chops into dish; repeat with another layer of potatoes, soups and cheeses. Dot with butter on top. Bake at 350° for 1 hour. Add onion, if you desire.
Crumble sausage in frying pan. Cook over medium heat, stirring until sausage is done; drain. Split bread horizontally lengthwise, but do not cut all the way through. Spoon sauce over cut surface of bread. Top with sausage. Sprinkle with cheese evenly. Close bread sandwich-style. Wrap in foil. Bake at 350° for 15 to 20 minutes. To serve, unwrap. Cut into thick slices. May use spaghetti sauce in place of tomato sauce.
Add yeast to water. Let stand a few minutes. Stir to dissolve. Combine milk, butter and sugar. Cool to lukewarm. Add eggs, salt and 2 cups flour; beat thoroughly. Stir in yeast mixture. Blend in remaining flour; beat 5 minutes. Do not knead. Brush with melted shortening (1 or 2 tablespoons). Cover and let rise until double in bulk (approximately 1 hour). Turn out on lightly floured surface. Knead 1 minute. Shape into various shapes. Makes approximately 2 dozen rolls.
Melt butter in a large saucepan and saute the garlic for about 2 minutes. Add the tiny florets, garlic and cook for about 5 minutes, stirring occasionally until tender. Stir pastina into the florets mixture. Cook for 1 to 2 minutes, then add the vegetable broth and season with salt and pepper, cover and bring to a boil. Simmer for about 10 minutes, until pastina is cooked and the florets have softened. Serve with warm fresh bread. Serves 4 to 6.
In large pot add oil, beef and onion. Cook on medium heat until beef is brown. Drain off oil. Add other ingredients and bring to a boil. Reduce heat and simmer for 1 hour, stirring frequently.
Let cook for 5 minutes on medium heat the crushed pineapple with juice and jello. Let cool. When it begins to congeal, add cottage cheese and Cool Whip. Mix and refrigerate.
Mix all ingredients together. Bake at 350° for about 20 minutes or until melted through.
Drain fruit. Mix dry Jell-O into Cool Whip. Fold in cottage cheese, then fruit. Refrigerate several hours or overnight.
Trim fat from pot roast. Combine roast and 3/4 bottle of barbecue sauce in crock-pot on low heat for 8 hours. Add one cup of barbecue sauce to beef mixture and stir until blended.
Preheat oven to 350°. In a large saucepan, cook squash until just tender; drain. Add remaining ingredients, using half the cheese. Put in 1 1/2-quart buttered casserole dish. Bake about 25 minutes. Top with remaining cheese and bake 20 minutes more.
Lightly brown meat in fat; remove from pan. Cook onion and garlic in fat until tender. Add remaining ingredients, except beans. In 1 1/2-quart casserole, alternate layers of beans. Top with meat, then catsup mix. Bake at 350° for 30 minutes.
Saute onions in margarine until onions are soft. Mix mashed potatoes (instant) according to directions on box. Add soft onions and cheese. Bake uncovered at 350° for 15 minutes.
Cut bacon in 1-inch strips and fry in 10-inch Dutch oven until almost done. Drain most of the grease, leaving enough to	brown potatoes. Add potatoes to bacon and brown. Scramble eggs on the lid of the oven, using some bacon grease. Add to potatoes and bacon. Mix and serve.
Mix ingredients in ovenproof baking dish. Bake at 350° about 1 hour or until light brown on top.
In top of double boiler over hot water, melt chocolate and butter or margarine. In a bowl, beat eggs and sugar together until smooth. Pour hot chocolate and butter mixture into beaten eggs and sugar, stirring well to keep mixture from curdling. Pour mixture back into double boiler top. Cook over heat until thickened. Remove from heat; stir in flour and nuts dredged in flour. Stir well into chocolate mixture.
Thaw fish, if frozen. Cut into 1-inch cubes. Combine onion, green pepper, garlic and 2 tablespoons water. Cook, covered, until tender. Add undrained tomatoes, parsley, bouillon, hot pepper sauce and 1/2 cup water. Simmer, covered, 10 minutes. Blend cornstarch and 3 tablespoons cold water; stir into tomato mixture. Cook and stir until thickened. Stir in fish. Simmer, covered, 5 to 7 minutes. Serve over rice. Makes 6 servings.
Brown meat and onions. Season with salt, pepper, chili powder, and chilies. Add soups and heat thoroughly. Line casserole pan with broken tortillas. Put 1/2 meat mixture over tortillas and 1/2 of cheese. Repeat. Bake at 350°F for 30 min.
Wash cucumbers and place in churn or crock. Cover with brine water (1 cup salt/1 gallon water). Cover with plate and brick to push all cucumbers beneath brine water. Let soak 14 days. Wash, slice and place cucumbers back in churn with alum and water to cover. Let soak 24 hours.
Beat the cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip; blend well. Spoon into crust and chill for 4 hours.
Boil sugar, water and corn syrup to 242°, or until syrup spins a 6 to 8-inch thread. Add butter and peanuts; cook slowly to 300°, stirring occasionally.
Place potatoes in greased baking dish with 1 tablespoon onion. Sprinkle with 1 teaspoon salt and parsley flakes.	Mix remaining ingredients and	spread	evenly	over potatoes. Decorate top with more ketchup. Bake at 350° for 1 hour or until potatoes are tender.
Mix pretzels, melted butter and sugar well. Place in a 13 x 9 x 2-inch glass pan. Bake at 375° for 10 minutes.
Bring to a boil the Coca-Cola and cherry juice. Dissolve jello and cream cheese in this. Cool and add cherries and nuts. Put into mold and chill until firm.
Grind cabbage, onions, tomatoes and peppers. Sprinkle salt over and let stand overnight. Rinse and drain. Combine sugar, vinegar, water, celery seed, mustard seed and turmeric. Bring to a boil. Pour over mixture. Let simmer for 20 minutes. Put in jars and seal.
Combine all ingredients except pepperoni in slow cooker. Top with pepperoni. Cover. Cook on low 2 hours. Stir well before bringing to buffet. Serve with snack crackers or pour over steamed cauliflower and broccoli.
Prepare pudding as directed on box. Fold in yogurt. Cover and refrigerate 1 hour. Slice cake into 3 layers. Spread filling between layers. Frost with whipped topping made with skim milk.
Melt butter in 2 quart saucepan over medium heat, about 2 minutes. Add mushrooms, onion and green pepper; saute 5 minutes or until tender.	Remove from heat. Stir in chicken soup, milk, pimientos and basil. Arrange 4 noodles in greased 13 x 9-inch glass baking dish. Top with layers of	1/2 of sauce, 1/2 cottage cheese, 1/2 chicken, 1/2 Cheddar cheese and 1/2 Parmesan cheese. Add remaining noodles and repeat layers. Bake in 350° oven for 45 minutes or until hot and bubbly. Let stand 10 minutes before serving.
Pour boiling water over raisins. Cream sugar and butter. Add eggs. Combine flour, baking soda, salt and cinnamon and add to sugar mixture. Add raisins and nuts. Fill bread pans 1/2 full. Bake for 45 minutes at 350°. Yield: 3 large or 4 small loaves.
Add all in electric mixer bowl. Beat until well mixed. Batter will be thick. Pour into a 10-inch tube pan that has been greased and floured. Bake at 350° for an hour or until when tested toothpick comes out clean. Top will crack. Let cool before removing from pan. Serve with ice cream or just plain.
Mix in mixer jar. Add blue cheese after mixing. Cheese stays chunky. Refrigerate. Makes 1 quart.
Chop up dried beef. Stir all ingredients together. (Add optional ingredients now.) Put in greased casserole dish. Bake at 350° for 1 hour. Quick, easy and good!
In a large bowl, combine mayonnaise, Tabasco and salt. Add remaining ingredients. Mix well. Refrigerate. Serve on bread, in a sandwich or on crackers.
Melt the butter in a saucepan, add the mashed potato and cream, and heat thoroughly. Next, put in the meat, parsley and seasoning, and lastly, the beaten egg. Spread the mixture on a plate and when cool shape into croquettes, either in the form of large corks or a cone; coat with beaten egg and bread crumbs, and fry golden brown in smoking-hot oil or Crisco.
Do not mix! Layer in glass 9 x 13-inch dish in order given. Bake at 325° for 1 hour.
Beat egg, water and vinegar. Add salt and shortening to flour and mix. Then add egg mixture to flour mixture. Makes two double-crust pies.
Mix with pastry blender and press into a sprayed 9 x 13-inch dish. Bake at 350° for 15 minutes or until golden brown.
Melt margarine. Add bread crumbs. Mix. Save juice from 1 can of clams. Drain the other 2. Mix clams, onion, pepper, Tabasco sauce and bread crumbs together in casserole dish. Sprinkle top with Parmesan cheese. Cover. Bake in 350° oven for 50 minutes. Serve hot on crackers.
Mix the first 4 ingredients together. Spread in a 9 x 13-inch pan and bake 15 to 20 minutes.