HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger; drain grease. Add soup and sour cream; mix well. Serve over egg noodles.
Cook soup as directed on can. Set aside. Cook noodles 10 to 12 minutes, or until done. Drain. Mix chunk chicken with noodles. Pour in cream of chicken soup. Mix well.
Cook linguine 9 minutes. Drain and mix with other ingredients. Mix together with hands.
Soften the cream cheese; add the condensed milk and mix well. Add the lemon juice and vanilla; mix until smooth. Fill the pie shell with the filling; cover the top with cherry pie filling. Refrigerate until ready to serve.
Allow cream cheese, sour cream and butter to come to room temperature. In a large mixing bowl, blend together all ingredients except eggs. Beat eggs into mixture, one at a time, mixing well after each addition.
Place 2/3 of crumbs in a 9 x 13-inch baking dish. Melt margarine and pour over crackers. Spread broccoli over crumbs. Pour chicken soup over broccoli. Spread Cheddar cheese next. Spread chestnuts over cheese; top with remaining crumbs. Bake 1 hour in a 350° oven.
Dissolve yeast in water. Stir in oil. Sift flour and salt together and add to oil and water mixture. Knead until smooth. Shape into ball and grease bowl and dough with oil. Let rise 10 to 25 minutes. This makes 2 (12-inch) pizzas. Finish with your favorite toppings.
Cream together Jell-O and cream cheese. Add water; mix well. Refrigerate until almost set. Add carrot, pineapple and Cool Whip. Pour into 9 x 9-inch glass pan. Refrigerate until set.
Cut Jack cheese into strips. Stuff into seeded chilies, folding or tucking cheese inside. Arrange in single layer in shallow greased 1 1/2-quart baking dish.
Roll fruit and nuts in flour and add all other ingredients. Bake very slowly at approximately 250° or 300°.
Sift flour, soda, salt and spices. Beat shortening until creamy. Add sugar gradually and continue mixing until light and fluffy. Add egg and beat well. Add bananas, oatmeal and nuts, mixing thoroughly. Add flour mixture and blend. Drop by teaspoonful onto greased cookie sheet. Bake at 375° for 12 to 15 minutes. Remove cookies from pan at once.
In a large bowl, combine undrained pineapple tidbits, mandarin orange sections (undrained), fruit cocktail (undrained), coconut and lemon juice. Sprinkle the instant pudding mix over fruits and toss lightly to mix. Chill. Just before serving, peel and slice bananas, fold into lemon fruit mixture. Serve in dessert dishes, top with topping, if desired. Makes 10 servings.
Heat oven to 425°. Beat eggs slightly. Add salt, sugar, nutmeg and vanilla. Beat slowly until well mixed. Add scalding hot milk. Stir well. Pour into crust and bake 25 to 30 minutes or until a silver knife inserted (1-inch from side) comes out clean. The center may still look soft, but will set later. Be careful not to bake too long.
Cook broccoli with sauce in pouch according to package directions. In saucepan, combine cooked broccoli with corn and ham. Stir in cream and cook until heated through, stirring occasionally.
Mix water, sugar and yeast lightly. Let set 10 minutes. Beat eggs and oil together. Add to yeast mixture along with salt. Then add 6 cups flour and stir with wooden spoon. Add 6 more cups of flour and stir well. Add more flour to make a workable dough (2 to 4 cups). Knead dough. Let it raise until double in size; punch down. Let it raise again. Dump out and cut with sharp knife into 5 loaves. Work the air out of each and put in greased loaf pans. Cover with a towel. Let them rise. Bake 10 minutes at 400°, then 25 minutes at 350°. Brush hot tops with butter for soft crust.
Blend oil and spices. Add rest of ingredients and blend. Chill several hours before serving. Great with tortilla chips.
In a saucepan, cook tomatoes in 2 cups of water until tender. Set aside. Using an iron skillet, add meat drippings and heat until hot. Add flour, salt and pepper, stirring until it makes a smooth, brown paste. Slowly add tomatoes and sugar. Let boil until it thickens. Delicious served hot over biscuits or rice. You can make this gravy by using canned tomatoes or tomato paste.
Mix all ingredients well and shape into 3 or 4 rolls. Place on foil covered cookie sheet and cover with wax paper. Refrigerate for 3 days. Bake at 350° for 1 hour, turning after 40 minutes of baking time.
Bake pie shell in a 375° oven for 7 minutes, until partially done.
Bake pie crust according to package directions for empty baked crust. Cool. In a small saucepan, combine 1 1/2 cups of peaches and sugar. Bring to a boil, stirring occasionally. Continue to cook 4 to 5 minutes until peaches are soft. Cool.
Combine all ingredients in a pint size jar. Cover jar tightly and shake well. Use immediately or store in refrigerator until it is ready to use. Makes about 1 cup.
Put rhubarb in a 9 x 13-inch greased pan. Sprinkle dry jello over rhubarb, then sprinkle sugar over jello. Next, sprinkle dry cake mix in the pan. Pour melted butter and then boiling water. Bake at 350° for 35 to 45 minutes or until done.
Combine chocolate and hot water; refrigerate while mixing other ingredients. Separate eggs; beat whites until stiff. Set aside egg whites. Mix margarine, salt, vanilla, sugar and baking soda, then add chocolate, flour and buttermilk. Fold in beaten egg whites. Bake in 9 x 13-inch pan lined with waxed paper.
Place ground beef into cold electric skillet; add a layer of thin sliced onion, a layer of thin potatoes, thin layer of carrots, cabbage and celery. Repeat if necessary, then add creamed soup (undiluted), salt and pepper to taste. Place skillet on medium heat with lid on until valve pops (if lid has a valve). If not, when light goes off. Reduce heat to simmer and cook 40 minutes to 1 hour. Can simmer much longer as a casserole.
Cream sugars and margarine. Add oil, eggs and vanilla; mix well. Add sifted together dry ingredients. Chill 2 hours. Shape into 1-inch balls. Place on ungreased cookie sheet. Flatten with glass dipped in sugar. Bake in 350° oven for 5 to 10 minutes. Makes 3 dozen.
Mix ingredients well except brown sugar and pecans or coconut. Put mixture in 9 x 13-inch pan and sprinkle brown sugar and nuts or coconut over top. Bake 40 minutes. Top with cream cheese frosting.
Preheat oven to 350°. Grease and flour two 9-inch large cake pans or one 9 x 13-inch pan. Cream together sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; sift together the flour, baking soda and salt. Add alternately with the buttermilk.
Preheat oven to 350°. In a medium bowl, blend cream cheese, mayonnaise, salad dressing mix and lemon juice until smooth. Stir in jalapeno, tomato, green onions and crabmeat. Spoon mixture into a small casserole dish and bake 15 minutes. Remove and garnish. Serve with fresh bread or crackers.
In a greased 9 x 13-inch pan, layer ingredients in order listed. Bake at 350° for 1 hour.
Put chocolate bits, egg and instant coffee into blender. Blend on low speed. Heat 1 cup of milk until near boiling. Add to blended ingredients and blend until smooth. Pour into individual serving dishes and refrigerate until cold. Top with whipped cream to serve.
Mix together first 5 items; put on cookie sheet on top shelf of oven and bake at 350° for 15 minutes. Let cool and crumble up.
Place egg white, water and vanilla in mixing bowl. Beat with fork. Add confectioners sugar gradually stirring until mixture is very stiff. Add coloring or additional flavoring if desired. Remove from bowl; knead on board lightly dusted with confectioners sugar until smooth. Makes 1 pound.
Preheat oven to 350°. Grease baking sheets. Combine flour, salt and baking soda. Beat together shortening, sugars and vanilla in large bowl until creamy. Add eggs; beat until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop on baking sheets; bake 8 to 10 minutes. Cool on sheets for short time; cool on wire rack for 2 minutes.
Melt butter in 9 x 13 pan. Sprinkle with brown sugar, jello and white sugar. Arrange rhubarb on top. Mix cake mix according to directions and pour over rhubarb. Bake for 45 minutes in a 350° oven. Immediately turn upside-down on foil. Serve with whipped cream.
Put 2 cups of sifted bread flour in a bowl with yeast, sugar and salt. Pour warm milk, warm water and margarine into bowl. Mix with electric mixer 2 minutes, gradually add other flour until dough is kneadable. Put in another bowl and let rest 10 to 15 minutes. Punch down now and make into rolls. Place on a biscuit pan and let rise again, about 30 minutes. Now bake at 400° for about 15 minutes. Butter tops and eat. You'll need some jelly.
Combine flour, salt, sugar and yeast in large mixing bowl. Gradually stir in very warm water until mixture resembles a smooth paste. Cover with clean cloth and let stand in a warm place (85°) to sour and bubble for 2 to 3 days, stirring several times a day. At the end of souring period, pour in large jar or plastic container partially covered to allow gases to escape. Store in refrigerator.
Place broccoli in greased 13 x 9-inch pan. Mix turkey, soup, dressing and cheese. Spoon over broccoli. Top with combined stuffing mix and margarine. Bake for 25 to 30 minutes at 350° until thoroughly heated. Serves 4 to 6.
Combine sugar, pecans and egg. Spread onto a cookie sheet that has been lined with foil and greased. Bake at 350° for 15 minutes or until brown. Cool and crumble. Mix pudding mix, sour cream and milk. Fold in whipped topping. Place half of pecan mixture in bottom of 9 x 13-inch pan, then sliced bananas. Pour pudding mixture over bananas and top with remaining pecan crunch mix. Cover and refrigerate until ready to serve. Serves 8 to 10.
Mix and pour in 9 x 9-inch pan. Use Pam or oil and flour pan. Bake 35 minutes at 350°.
Dissolve Jell-O with 1 1/2 cups hot water and chill until firm (done individually). Dissolve unflavored gelatin in 1/4 cup water and add hot pineapple juice; cool. Whip cream; add sugar and vanilla. Add pineapple juice mixture. Cut jello into small squares and fold into cream mixture. Spread over graham cracker crust. Chill for 6 to 12 hours before serving.
Dissolve jello in hot water in a quart saucepan. Add ice cream by spoonfuls, stirring until melted. Chill until thickened, but not set (15 to 25 minutes). Fold in strawberries. Turn into the pie shell. Chill until firm, about 20 to 30 minutes.
Quarter tomatoes and remove stems. Add peppers, seeds removed, and slice in strips. Add chopped onions. Place 1/3 in blender or food processor; mix until smooth. Repeat until all tomatoes are blended. Add vinegar, salt, sugar and spices, tied loosely in muslin bag. Simmer, uncovered, until mixture is reduced to 1/2. Pour into hot jars and cover loosely with lids. Process at 212° for 10 minutes. Remove and tighten lids. Makes 5 pints.
Cook eggplant for 10 minutes. Strain and squeeze. Mix rest of ingredients together and form into small balls. Fry in oil or bake in a 350° oven. Good luck!
Mix Eagle Brand milk, water and pudding together. Fold in whipping cream. Layer vanilla wafers on bottom of dish. Top with pudding mix. Repeat layers.
1. Fill large pot with water and put in unopened cans. Make sure the water covers them.
Cook undrained pineapple and jello in saucepan and bring to a boil for 1 minute. Cool. Add buttermilk and whipped topping and mix together. Spread in 8 x 12-inch pan and sprinkle nuts. Refrigerate until firm and serve.
These are elongated tubers, part of a hardy sunflower, in no way related to the globe artichoke. They have beige skins and crisp white flesh. Select firm unblemished tubers with no soft spots. Will keep in a plastic bag in refrigerator up to 1 week. Scrub well.
In a mixing bowl mix stuffing mix with milk and mayonnaise. Set aside 1/2 cup of stuffing mixture. Then add remaining ingredients and mix well. Pour the mixture into baking dish and top with stuffing, that you set aside. Bake at 350° for one half hour.
Cream butter and sugar. Continue to use mixer, adding dry ingredients and vanilla. Use a spoon to mix in pecans and Rice Krispies. Drop by spoonfuls on ungreased cookie sheet. Bake at 325° for 20 to 25 minutes in regular oven. Makes about 70 cookies.
Mix first four ingredients. Sift flour, soda and spices. Combine flour mixture with applesauce mixture; stir in raisins and nuts. Bake in greased and floured tube pan at 350° for 45 minutes or until cake tester comes out clean. May be baked in two layer pans and frost with caramel icing.
Grate cheese. Bring water, wine, margarine and seasonings to boil. Add cheese and set in double boiler (use stainless steel or ceramic pot). Stir thoroughly with wooden spoon until cheese melts into heavy sauce. Add more wine if too thick. Add more cheese if too thin. Dice bread in 2-inch squares and toast lightly in oven.
Mix in order given. Bake in loaf pan at 350 degrees for 45 min. Bake longer for darkness.
Wipe meat with cold, damp cloth. Mix flour, salt and pepper together. Pound into steak. Cut meat into 2-inch squares. Brown meat and onion in fat in heavy pan. Add green peppers, tomatoes and tomato paste. Cover and simmer until meat is tender, 2 to 2 1/2 hours. Add more liquid if needed during cooking.
Mix ingredients together. Makes a medium stiff dough. Break off enough to make a 3-inch ball. Roll out into round shape, 1/8-inch thick. Cook on dry grill or in iron skillet until browned on both sides. Serve hot.
Cream oleo and sugar; add vanilla, pecans and flour. Roll in small balls a little larger than marbles. Bake on greased cookie sheet 30 minutes in 300° oven. Roll in powdered sugar, cool. Roll in sugar again.
Pare and cut potatoes into eighths. In saucepan, cover with water; add salt and boil until slightly tender. Drain. Stir butter into potatoes until melted. Add green pepper, if desired. Pour potatoes into greased baking dish. Cut sausage links into individual serving pieces and place on top of potatoes. Bake in 375° oven until sausage is browned and sizzling.
Melt margarine. Add nuts, sugar, milk and coconut. Roll in balls about size of walnut. Chill. In double boiler, melt paraffin and chocolate. Dip balls in warm paraffin and chocolate mixture, using toothpicks. Put on wax paper to harden.
Melt margarine and sugar; add eggs and remaining ingredients. Cook in unbaked pie crust for 20 to 30 minutes at 350°.
Cream the shortening and sugars. Add egg and vanilla. Blend. Sift in flour and mix well. Spread in an 8 x 8-inch greased pan lined with wax paper.
Mix sugar, celery seed, dry mustard, salt, vinegar and vegetable oil in saucepan. Bring to boil. Pour over cabbage, pepper and onion.
Mix all ingredients together. Pour into 2 graham cracker crusts. Top with chopped peanuts. Keep in refrigerator. Can be frozen.
Place layer of coarsely chopped chicken in a 9 x 13-inch baking dish. Mix undiluted soup with sour cream and pour over chicken. Top with crushed cracker crumbs mixed with poppy seed. Pour the melted margarine over top. Bake at 350° for about 35 minutes. Can use 4 chicken breasts. Serves 12.
Combine cake mix, water and eggs. Add 2 cups rhubarb. Pour into a 13 x 9 pan. Sprinkle the rest of the rhubarb on top. Sprinkle the sugar on. Pour the whipping cream on top. Bake at 350° for 60 to 70 minutes. Cool completely. Refrigerate.
Heat pineapple and pour Jell-O in it; cool. Add cottage cheese and Cool Whip. Can add chopped nuts to give it crunch. Mix well and cool.
In bowl, mix flour and buttermilk to a sticky consistency. Pour oil into 9 x 13-inch pan. Scoop out with hands the amount of finger length size. Drop onto oiled pan. Roll over biscuit in oil. Push to side of pan. Continue until all dough is used up to make sure a little oil is in pan. Still bake at 400° until golden brown.
Let dinner rolls thaw out. Cut each roll in half. Smash roll out and wrap the pepperoni chunk and Mozzarella cheese inside it. Roll each pepperoni roll into melted margarine. Place on cookie sheet and bake in oven at 350° for 7 to 10 minutes. Make sure you turn them over halfway into baking time.
Beat butter and sugar until creamy and well blended. Add eggs and beat well. Add pineapple and bread cubes. Gently blend all together. Bake, uncovered, in a buttered 2-quart casserole dish for 1 hour at 350°. Serve hot.
Mix all ingredients together, adding flour until dough is almost as stiff as pie crust. Fry in deep fat, very hot.
Cut ribs into serving-size pieces. Place ribs meat side up in a roasting pan. Bake, uncovered, for 2 hours at 325 degrees: drain.
Melt oleo and mix with potatoes. Add sugar, salt, milk and flavoring. Beat eggs and fold in. Pour into greased souffle baking dish. Mix brown sugar and flour together well. Sprinkle over souffle mix. Pour 1/3 cup melted oleo over this and sprinkle with chopped pecans. Bake at 350° for 30 to 35 minutes.
Dip biscuit in melted oleo, roll in sugar and cinnamon. Give a quick twist. Bake as directed on can.
Mix pineapple and pistachio pudding. Add nuts; fold in Cool Whip and marshmallows. Cover and let stand overnight in refrigerator.
Microwave corn for 3 minutes per ear on High. Cool for 3 minutes. Using gloves, peel off shucks and silk. Butter each ear; pop back in microwave for 30 seconds per ear.
Sift flour with baking powder and salt. Add sugar, egg, butter and vanilla. Beat smooth. Stir in 1/2 cup walnuts, turn into greased 9-inch square pan. Bake at 350° for 15 minutes. Take from oven. Arrange marshmallows, walnuts and chocolate over top. Return pan for 2 minutes or until chocolate is soft. Swirl chocolate over marshmallows and walnuts. Cool.
Steam carrots 15 to 20 minutes, leaving them slightly crunchy. Set aside.
Cook according to directions (omit butter, brown in oil instead); cool. Add green olives, artichoke hearts, green onions, green pepper, curry powder and mayonnaise.
Place each ingredient in order as listed in an oblong casserole, layer on layer (8 x 10 or 9 x 13). Bake at 350° for 30 minutes or until brown.
In pretty glass bowl (2-quart), cover bottom and sides with 5 slices of cake. Layer half of the strawberries. Drizzle 2 tablespoons orange juice. Add half of the vanilla pudding, then a layer of topping. Repeat layer with remaining cake, strawberries, orange juice and pudding, ending with topping. Garnish with whole berries with stems on. Chill 2 hours before serving.
Layer 1/2 chips, onion, half of cheese and chili in 1 1/2 quart casserole. Top with remaining chips and bake in preheated oven at 375° about 25 minutes.	Top with remaining cheese and bake until cheese melts. Serves 4 to 5.
Boil green beans, potatoes, onion and corn until tender; drain. Add milk to cover vegetables. Add butter, salt and pepper. Heat until butter melts. Do not boil.
Wash and grind cranberries. Pour sugar over cranberries, pineapple, orange peel and pecans. Set this aside.
Stir together flour, baking soda and salt. Stir in sugar and nuts. Beat eggs and oil until well blended. Add strawberries and beat until berries are partly broken up. Add flour mixture and beat until batter is smooth. Bake in a greased 9 x 15-inch loaf pan at 350° for 1 hour or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Loosen edges and turn out on racks.
Use a 9 x 13-inch pan. Tear angel food cake into bite size pieces. Mix with less than half of the container of Cool Whip. Layer in bottom of cake pan and press down.
Mash artichokes somewhat; separate leaves. Mix all ingredients. Microwave 2 minutes. Rotate and microwave 2 more minutes. Put under broiler to brown. Serve with Wheat Thins or your favorite crunchy!
Sift together flour, cinnamon, baking soda and salt. Mix sugar and oil. Add carrots, pineapple, vanilla and eggs plus egg whites. Mix well. Pour into 2 greased 8 1/2 x 4 1/2 x 2-inch loaf pans. Bake at 325° for 50 to 60 minutes. (This recipe is from Washington State Heart Association.)
Boil chicken until tender. Boil spaghetti and drain. Melt Velveeta cheese, rotel tomatoes and mushroom soup in a saucepan on low heat. When melted, add chopped chicken breast and simmer on low about 10 minutes. Pour over spaghetti and stir to mix. Simmer on low an additional 15 minutes.
If using frozen broccoli, do not boil. Mix all ingredients and pour into baking dish. Bake at 400° about 30 to 40 minutes.
Put sugar, syrup and cream in saucepan. Boil to soft-ball stage (234°). Let stand until cool. Add pecans. Beat with wooden spoon. Drop onto buttered pan or waxed paper from spoon.
Mix sugar, salt, eggs, flour and cocoa. Beat. Add milk. Put in double boiler and boil until thick. Add butter and vanilla. Beat thoroughly with electric mixer. Cool. Place in a baked pie shell. Cover with meringue. Bake in oven at 300° for about 20 minutes or until meringue is golden brown.
Drain pears. Arrange lettuce on plates. Place pear half on lettuce bed. Place two cloves for eyes. Using toothpick, spear on toothpick for nose. Make carrot curls using peeler; attach carrot curl onto mouse with toothpick for tail. Cut marshmallows into slices. Spear them with toothpicks for ears.
Mix all ingredients together. Pour in an ungreased 10 x 8 x 2-inch pan. Bake at 350°.
Mix first 4 ingredients together, reserving 1/3 cup for topping. Using a 9 x 13-inch pan, press 1/2 mixture in bottom firmly. Add 1 quart ice cream. Put in freezer to refirm. When firm, coat with 10 ounces of apricot jam. Repeat layers and top with crumb mixture that was set aside. Put in freezer. Cut in squares and serve in sherbet glasses. Top with a cherry. Serves 12.
Cook noodles as directed on box; drain. In blender, mix vinegar, salt and pepper, sugar, parsley flakes, mustard, onion, garlic powder and cucumber; liquify. Add Crisco oil. Pour over drained noodles and mix. Refrigerate overnight. Serve at room temperature.
Mix flour, baking powder, salt and brown sugar in a bowl. In a larger bowl, mix the All-Bran and the milk. Let stand a minute and grease muffin pans. Add egg, vegetable oil and molasses. Beat well. Add raisins and flour mixture to the second mixture and mix until flour is absorbed. Place in muffin pans and bake at 400° for 25 minutes. Makes 12 muffins.
Mix sugar and shortening. Add eggs and remaining ingredients. Bake at 325° for 1 hour and 10 minutes.
Add boiling water to Jell-O. Cool. Add other ingredients. Chill.
Mix together yeast, 1/2 teaspoon flour, 1 teaspoon sugar and 1/4 cup warm milk and let rise to top of cup. Beat eggs and add 2 teaspoons sugar and 1 cup warm milk. Combine with yeast mixture. Mix 4 cups flour, 1 teaspoon salt and butter to make like a pie crust. Combine to the other mixture. Cover and refrigerate overnight. Cut dough into 4 or 5 parts. Roll out like pie crust. Spread with melted butter. Sprinkle cinnamon, brown sugar and nuts on it. Roll up like a jelly roll and cut half way through. Bake at 350° for 1/2 hour.
Peel and slice potatoes as if for scalloped potatoes. Add chopped onion, celery and sliced mushrooms; place in center of two large sheets of heavy duty aluminum foil. Dot with butter. Sprinkle on bacon bits and season with pepper. Fold corners of foil to the center and build the sides up to make a small dish. Pour in beer and close the foil package. Place on hot grill for about 1 hour or until potatoes are done. Makes 3 to 4 servings.
Wash, dry and cut mushrooms. Saute mushrooms and onions in melted butter. Stir in flour and cook 2 minutes. Add chicken broth gradually until it comes to a boil. Add other ingredients and cool about 30 minutes or until carrots and potatoes are done.
Cook until honey color. Do not stir. Pour into long pan. Let cool. Break into pieces.
Mix refried beans and taco seasoning together. Spread out in bottom of 9 X 13-inch pan. Soften cream cheese and mix with sour cream. Spread on top layer of beans. Sprinkle shredded taco cheese on top. Serve with tortilla chips.
Sift together above 5 ingredients in the pan you are baking in. Use 8 x 8-inch size. Make three wells in the mixture. In one part, put 1 teaspoon vanilla. In 2nd well, put 1 teaspoon vinegar and in the 3rd, put 1/4 pound of melted oleo. On top of all this, pour 1 cup cold water. Stir until well blended and smooth. Bake in 350° oven 25 to 30 minutes. When cool, ice with favorite icing.
Put rice in roaster. Put chicken over rice and season to taste. Mix soup, water and cream cheese together. Pour soup mixture over chicken and rice. Bake, covered, at 275° for 3 hours. Uncover for the last 1/2 hour.