HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and drain noodles. Heat soup, milk and cheese until melted. Drain and add tuna. Stir in 1/2 cup Miracle Whip. Saute in another pan the margarine, diced onion, diced green peppers and diced celery. Mix all together and put into buttered dish and bake at 350° for 25 minutes.
Cook ground beef on stove until browned. Drain fat off. Add taco seasoning mix and follow package directions. Prepare tomatoes, green pepper and cheese, then place ingredients in pizza pan in the following order: a thick layer of nacho chips, the seasoned ground beef, the tomatoes and peppers, the two kinds of cheese. Put pan under broiler and broil until cheese melts. Remove from oven and serve immediately with taco sauce.
Beat eggs and mix together with sugar, nutmeg, salt, flour and cream. Peel and slice apples. Fill unbaked pie crust with apples. Pour mixture over apples. Place strips of crust or another pie crust over the filling. Bake at 350° for 45 minutes.
Preheat oven to 350°. Press the hash browns onto the bottom and up the sides of a greased 9-inch pie plate, forming a shell. Sprinkle with broccoli. In a bowl, beat the eggs, sour cream and salt; stir in cheese. Pour over broccoli. Bake for 55 to 65 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Serves 6.
Warm the oil, then fry the beef. Add to it ginger, salt, and coriander and saut. Then add two cups of water to tenderize the beef.
Slice zucchini into thin slice rounds. In 10-inch skillet, mix together zucchini, oil, onion and tomato. Cook on low heat for 10 minutes. Stir in 1 tablespoon of cheese. Just before serving, sprinkle remainder of cheese.
Mix dry pudding mix and crushed pineapple together on low speed for 2 minutes. Add Cool Whip, then marshmallows and pecans. Pour into a large bowl or 9 x 12-inch pan. Refrigerate until firm.
Mix all except pineapple. Add 2 tablespoons juice to mixture. Heat until thickened and bubbly. Pour over a cut up chicken. Bake at 400° for 30 minutes basting often. Turn chicken, place pineapple on top and baste with juice. Bake 30 minutes longer basting often.
Beat eggs; stir in oil, sugar, zucchini and vanilla. Sift together flour, baking powder, soda, salt and cinnamon. Stir into egg mixture until well blended. Add nuts and raisins; mix again. Pour into 2 greased loaf pans. Bake at 375° for 1 hour. Cool in pans on wire racks for 10 minutes. Cool completely before freezing.
Soak rabbit 2 days in pickling mixture. Reserve 1 cup mixture. Dry rabbit, dip in flour and fry (like a chicken) in oil or fat. Remove rabbit from frying pan.
Keep the rice hot in the rice cooker. Thaw the mixed vegetables; drain and make sure they are diced and ready to use. Scramble eggs and fry in 1/2 tablespoon of olive oil in a nonstick pan. Spread evenly and lightly like a pancake. When done, dice them and set aside. Chop the cooked ham. If raw, precook in the microwave and drain.
Cream sugar, oil and eggs together. Add vanilla, baking powder, baking soda, salt, cinnamon and nutmeg; beat into creamed mixture. Add grated carrots and crushed pineapple (drained);	beat into other mixture. Add flour; mix in by hand, then add chopped walnuts. Preheat oven to 350°. Grease and flour a 9 x 13-inch glass baking dish. Bake for about 40 minutes, or until done. Can make a layer cake. Frost with Cream Cheese Frosting.
Brown turkey in a large skillet. Add remaining ingredients except rice. Cover and simmer for 40 minutes, stirring occasionally. Stir in rice. Makes 4 servings.
Peel and chop apples, oranges, pineapple and bananas. While chopping fruit, sprinkle with Fruit Fresh. Mix al ingredients well.
Peel oranges. Remove white membrane, cut crosswise into 1/8-inch thick slices. Drain pineapple, saving syrup. Combine syrup and orange juice or Cointreau; set aside. Peel bananas. Cut in diagonal 1/8-inch thick slices. In attractive serving bowl, layer 1/2 of orange slices. Sprinkle with 2 tablespoons confectioners sugar. Layer 1/2 of banana slices and 1/2 of pineapple. Sprinkle with coconut. Repeat layers of fruit and sugar. Pour syrup mixture over fruit. Sprinkle with coconut. Refrigerate. Serve cold. Makes 10 servings.
Turn oven to 350°. Melt butter in large pan. Blend next ingredients, except 1 cup sugar and cherries, into melted oleo. Pour cherries over top of flour mixture. Sprinkle 1 cup of sugar over cherries. Bake for 1 hour. Can be doubled for larger groups.
Combine garlic, rosemary, thyme, and bouillon in a small bowl. Arrange chicken in 9 inch x 13 inch baking dish. Rub with herb mixture. Drizzle with oil. Pour wine into bottom of pan. Cover. Marinate in refrigerator for 2 hours. Grill or broil on each side until chicken is golden brown. Season with ground black pepper.
Melt chocolate down. Combine all ingredients. Stir well. Add pecans. Pour into pie shell. Bake at 350° for 50 to 55 minutes or until knife inserted comes out clean.
In 4-quart electric crock-pot, stir together potatoes and onion. Mix in bacon. In large mixing bowl combine cream cheese, chicken broth, cream of chicken soup and pepper (add to crock-pot). Cover and cook on low 8 to 10 hours or high 4 to 5 hours.
Preheat oven to 350°. In a 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour sweetened condensed milk over crumbs evenly. Top with remaining ingredients; press down firmly. Bake for 25 to 30 minutes, or until lightly browned. Cool; cut into bars.
Mix flour and butter until the texture is like cornmeal. Add cheese, mixing well. Roll into desired size. Place on lightly greased cookie sheet. Bake at 350° for 15 minutes.
Cook carrots until tender. Drain and cool. Layer vegetables. Make marinade of remaining ingredients. Heat just to boil. Cool slightly; pour over vegies. Cover and refrigerate 2 or 3 days. Stir and serve. Will keep for quite some time.
Use cake pan and first layer is hamburger. Then cover this with sauerkraut. Spread undiluted soup over last layer of Tater Tots. Bake at 350° for about 1 hour, until Tater Tots are golden brown.
Cream the cream cheese and sugar; set aside. Whip the Dream Whip using directions on package. Combine the two. Line bottom of pie shells with bananas. Pour mixture into the two shells. Chill for one hour. Chill can of blueberries. Before serving, top pies with blueberry filling.
Combine all ingredients. Drop by spoonfuls into skillet with the shortening. Fry until brown.
Heat cornmeal and 1 1/4 cups milk over medium heat until thick and dry, stirring frequently, about 3 minutes. Spoon cornmeal mixture into a bowl. Add remaining milk, butter and eggs. Beat until smooth. Stir in salt, baking powder and red chilies, if used. Stir in cheese and bacon. Pour into a casserole dish or cake pan. Bake at 325° for 35 minutes or until cooked through.
Spread corn in bottom of greased baking dish. Combine tomatoes with salt and pepper. Spread over corn. Spread cottage cheese over tomatoes. Mix crumbs and melted butter. Spread evenly over cheese layer. Bake in a 400° oven for about 25 minutes or until bubbling hot and top is browned.
Prepare 8 x 8 x 2-inch pan or one 9-inch round pan by greasing with shortening. Spread brown sugar and oleo. Arrange pineapple slices in bottom of pan. Place cherries in the centers of pineapple. Beat other ingredients 3 minutes at 150 strokes. Pour batter over fruit. Bake at 350° for 35 to 40 minutes.
Mix the two bean dips together and spread onto platter. Top the dip with guacamole. Mix the sour cream, mayonnaise and taco seasoning mix together; spread it on top of the guacamole. Sprinkle chopped onions, tomatoes, olives and jalapeno peppers on top. Cover with shredded cheese. You may serve it at room temperature or you may refrigerate.
Spread the bread or toast with mustard. Combine the cheese and the ham on the bread. Serve with potato chips and dill pickle.
Combine cheese and sour cream. Then combine with other ingredients. Place in microwave pan and cook on High for 3 minutes. Enjoy!
Spray Pam on 9-inch pie pan; set aside. Preheat oven to 350°. In a large bowl, combine all ingredients and stir until blended. Mixture will be stiff. Spoon into pan. Bake for 30 minutes, or until brown and slightly puffed. Top with whipped cream or ice cream, if you desire. Makes 6 to 8 servings.
Mix together and bake in 9 x 13-inch pan 30 minutes at 350°.
Place first 6 ingredients over low heat until cheese is melted, stirring occasionally. Stir in 1/2 cup Monterey cheese. Spoon a scant 1/3 cup turkey mixture down the center of each of 8 flour tortillas; roll and place seam side down in a lilghtly greased 12x7-inch baking dish. Spoon 3/4 cup picante sauce evenly over the enchiladas; cover with 1 cup cheese. Bake in 350° oven for 15 minutes. Serves 4.
Mix flour, 1 cup sugar and baking powder. Add milk and vanilla and beat well. Melt butter in baking dish; pour batter over butter, then pour peaches over batter. Sprinkle about 1/2 cup sugar over peaches. Bake in oven until batter is done at 350°.
Mix eggs, milk, soda, sugar, vanilla, salt, rum and vanilla until the sugar is dissolved into the egg. Gradually sift flour into the mixture. Stir in butter until it is the consistency of melted ice cream. Add lemon (and orange) zest; stir. Fry crepes in vegetable oil for 30 seconds on each side. Serve with Mascarpone Spread.
Beat eggs with vanilla and salt until light and fluffy. Gradually beat in sugar, then continue beating until mixture is consistency of whipped cream. Prepare whipped topping mix as directed on package; fold into egg mixture. Chill. Serve on warm spice cake, steamed pudding or gingerbread. Makes about 4 cups or about 16 servings.
Spread hot fudge sauce over bottom of crust. Arrange bananas over. Spoon ice cream over. Cover and freeze 4 hours. Can be prepared one day ahead. Spoon pineapple over ice cream, then arrange strawberries over. Top with whipped cream. Sprinkle with walnuts. Serve immediately. Makes 6 to 8 servings.
Mix ingredients. Roll into balls and dip in 10x sugar (use about 1 teaspoon of dough). Bake at 350° to 375° for 8 minutes.
Combine first 5 ingredients. Cook over medium heat until smooth (sauce). Dip tortilla in hot oil to soften. Drain on paper towels. Put a small amount of heated sauce on bottom of long casserole dish. Layer drained tortillas on top. Layer diced chicken next. Spread remaining sauce on top of chicken and top with Mozzarella cheese. Bake at 350° until hot. Serve with salsa.
Salt broccoli to taste and steam-cook. Slice onion and saute in margarine. Cook noodles and add 2 tablespoons margarine; mix until melted.
Mix coconut and pecans together; put in greased pan, 13 x 9-inch. Mix cake mix as on package. Pour over coconut-nut mixture.
Make a paste of the first 4 ingredients. Paint the brisket with the paste; wrap tightly in heavy-duty foil. Seal. Marinate in refrigerator overnight. Sprinkle with pepper and Worcestershire sauce. Rewrap tightly in the same foil. Place in shallow roasting pan and bake at 225° to 250° for 6 to 8 hours. Remove from foil and brown on the grill, if desired. Recipe can be doubled or tripled to accommodate larger briskets.
Combine sugar and milk in 2-quart glass bowl. Microwave on Medium-high (70%) for 4 minutes. Stir well and continue to cook on Medium-high for 3 minutes or until boiling and sugar dissolves. Add chocolate, marshmallows, vanilla, salt and pecan pieces, stirring until chocolate and marshmallows are melted. Pour into lightly buttered 8 or 9-inch square pan. Cool and cut into squares.
In large bowl, mix bran with boiling water. Stir to moisten. Set aside until cool. Then add eggs, buttermilk, oil and fruit. Blend well.
Scrub potatoes. Bake for 1 hour at 425°. Cut a thin, lengthwise slice from the top of each. Leave shell intact and scoop out insides. Beat scooped out potatoes with butter, sour cream, chives, salt and pepper. Spoon back into shells, leaving top surface rough. Sprinkle with Parmesan cheese. Bake at 425° for 15 minutes. Serve with additional butter and sour cream.
Measure water in a 2-cup glass measuring cup. Gradually stir in milk powder until smooth. Microwave on High for 3/4 to 1 minute or until milk is steaming hot. Stir in sugar until dissolved. Cool before using. Use as a substitute in recipes that call for 1 can of commercial sweetened condensed milk.
Pour boiling water over oats. Let stand 20 minutes. Mix shortening, brown sugar and white sugar; then add eggs. Add oatmeal mixture. Add flour, cinnamon, soda and salt. Stir well and pour into greased cake pans. Bake at 350°.
Beat eggs and flour until smooth. Stir in remaining ingredients. Mix well. Pour into a greased 1-quart casserole dish. Bake at 350° for 1 hour.
Melt margarine	and blend in flour; cook until mixture turns golden brown. Add onion, celery and white of shallots and cook until seasonings soften. Add mushroom soup and fat and simmer about 15 minutes.	Add green onions, salt, pepper and crayfish tails. Keep cover on pot and simmer 10 to 15 minutes until done. Add	parsley; serve on rice. Crayfish toughen if overcooked.
Place flour in a large bowl. Add baking powder and salt, making well in center of flour mixture. Put in shortening and add warm water. Work with hands and then knead until smooth. Form into small ball, about golf ball size. Roll out until thin. Cook on hot grill until lightly brown.
Mix all together. Put in canning jars. Add 1 heaping tablespoon pickling salt per quart jar of mix. Leaving 1 inch at top of jar, cover mix with boiling water to 1/2 inch over mix. Put on canning top, not tight. It will pickle in 1 week. Check; may need more water to have mix well covered. Tighten tops. If you want, put in canning kettle with water, boiling water bath for 5 to 10 minutes to seal.
Cook and drain squash. Combine first 6 ingredients. Pour into a greased casserole. Sprinkle with bread crumbs. Bake at 350° until hot and bubbly.
Combine the yeast and water. Let stand for several minutes. Combine the other ingredients and mix well. Cover the bowl with wax paper and wet towel and refrigerate at least 8 hours. Dough will keep several days. Make out rolls in muffin tins, allow 1 1/2 to 2 hours to rise. Use plenty of margarine when making out rolls.
Preheat oven to 350°. Prepare brownie mix as package directs. Spread into well-greased 13 x 9-inch baking pan. In small mixer bowl, beat cheese, margarine and cornstarch until fluffy. Gradually beat in sweetened condensed milk, then egg and vanilla until smooth. Pour evenly over brownie batter. Bake 45 minutes or until top is lightly browned. Cool. Cut into bars. Store, covered, in refrigerator.
Brown and drain ground beef. Stir in tomato paste, onion and seasoning mixture. Will be thick. Cook over low heat for 5 minutes, stirring frequently. Place biscuits in greased muffin tin, pressing to cover the bottom and sides. Spoon 1/4 cup of mixture into biscuit lined cups. Sprinkle with cheese. Bake at 400° for 12 minutes.
Cream cheese and butter. Add other ingredients. Mix to form firm dough. Fill cookie shooter and press out onto ungreased cookie sheets. Bake at 350° for 10 minutes or until slightly brown on edges. Cool slightly. Cut with knife into 2-inch straws.
String, break and cook beans. Pack lightly in crock. Mix vinegar, salt and water. Stir and let dissolve well. Pour over beans and let stand for 9 days.
Butter buns; spread filling. Wrap in foil. Heat 15 minutes at 350°. Makes 12 to 15 small buns. Good for quick snacks or "after the game" crowd.
Butter 8-inch square pan. In medium saucepan, combine butter, milk, sugar and salt. Bring to a boil over medium heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, morsels, vanilla and nuts. Stir for 1 minute or until marshmallows melt completely. Pour in pan. Cool and cut squares. For thicker fudge, use smaller pan.
Mix cheese, sugar and vanilla with mixer on medium speed until blended. Add eggs and mix. Pour into crust. Bake at 350° for 40 minutes.
Cook cranberries in water slowly. Strain and put through colander. Add sugar and lemon juice. Freeze in ice cream freezer when cooled. Serve in place of cranberry jell.
Mix flour, margarine and pecans together. Press in a 13 x 9 x 2-inch pan with back of hot big spoon. Bake at 350° until brown.
Put in refrigerator overnight.	Slice and dip in sugar. Bake at 350°.
Beat soft margarine. Add sugars and beat well. Add eggs, one at a time, then oil and flavorings. Mix dry ingredients and mix together real well. Cover and leave in refrigerator overnight.
Top each piece of fish with 1 slice of ham and 1 slice of cheese. Roll up tightly together. Dip each roll first in egg wash, then in cracker crumbs. Saute in butter until golden. Bake 10 minutes in a 375° oven.
Brown chicken tenders in oil. Add bell pepper and onion. Cook until tender. Add soup, water and soy sauce. Bring to a boil. Cover and simmer 5 minutes. Serve over rice.
Dissolve sugar and vinegar together and add to cabbage, carrot and pineapple. Add enough mayonnaise to moisten slaw. I chop cabbage and carrot in the blender (cabbage on chop; carrot on grind).
Brown ground beef and drain fat. Add spaghetti sauce, water, seasoning, salt and sugar (optional). Cover and simmer 10 minutes.
Cream sugar and butter together. Then, add eggs and other ingredients. Bake at 350° until it doesn't shake (approximately 30 minutes).
Simmer garlic until tender in the beef broth. Stir in the cooked rice and let broth come to a boil. Combine the eggs and juice from the lemon in a large heatproof bowl. Pour the boiling stock over the mixture; stir and add salt and pepper to taste. If desired, garnish each serving with a wafer thin slice of lemon and minced parsley. Makes 4 servings. Preparation time: 30 minutes.
Mix ingredients in a bowl. Form into patties or Kofte shaped balls. Fry in olive oil.
Combine all ingredients, except flour, in a food processor or blender. Form into walnut sized balls. Flatten balls slightly and dredge in flour. Brown in butter for about 4 minutes on each side. Serve hot as a side dish and cold as a canape. Makes 6 side dish servings.
Preheat oven to 375°. In 9 x 13-inch glass pan, layer:
Brown ground beef and drain. Add remaining ingredients. Simmer on medium to low heat 15 to 20 minutes. Spread over buns. Enjoy.
Layer ingredients in a 9 x 13-inch dish in order listed. Spread salad dressing like icing, then sprinkle sugar on salad dressing. Top with cheese. Make night before for better flavor. Tuna or ham can be used instead of bacon for main dish in summer.
Beat at high speed with mixer 10 to 15 minutes. Keep cold after you frost angel food cake.
Soak onion in red wine vinegar for about 1/2 hour. Mix together the rest of the ingredients. Toss in the sliced onion with vinegar and garnish as you will. Serve chilled or at room temperature.
Mix oil and sugar well, then add eggs, one at a time. Add all remaining ingredients; blend well. Pour into greased and floured tube pan. Bake at 350° for 40 minutes to 1 hour.
Mix soups, water and margarine in saucepan. Heat until margarine melts. Reserve 1 cup sauce. Stir rice into remaining sauce and pour into 9 x 13-inch pan. Place chicken on top and pour reserved sauce over chicken. Bake at 275° for 3 hours.
Beat oleo and Crisco until creamy; gradually add sugars and pudding; mix well. Add eggs and vanilla; mix well. Combine flour and soda; gradually add to oleo mixture. Stir in chips and nuts. Drop by rounded teaspoon onto cookie sheet. Bake at 375° for 8 to 10 minutes.
Mix together the butter, sugar, eggs, corn syrup, salt and vanilla; beat until fluffy. Put pecans into a 9-inch pie shell. Pour the mixture over the pecans. Bake at 375° for 40 to 45 minutes.
Dissolve gelatin in boiling water. Add cold water. Add vanilla pudding, apples, celery and nuts. Chill until set.
Cream butter, sugar and vanilla until light and fluffy. Add eggs; beat well. Combine flour, baking soda, cocoa and salt. Gradually beat into creamed mixture. Stir in chocolate chunks and nuts. Mix well. Refrigerate overnight. Drop by teaspoonful onto ungreased cookie sheet. Bake at 325° for 10 to 13 minutes.
Place peppers on a greased cookie sheet under a preheated broiler. Allow all sides of pepper to get slightly blackened. Remove from broiler and place in a brown paper bag for 10 minutes to steam. Remove peppers and peel away the blackened skin. Remove all seeds. Slice peppers lengthwise, very thin. Place in a bowl. Add salt, olive oil, garlic and parsley or basil (but not both). Toss. Serve on sliced Italian bread or toasted white bread. Remove crust and cut into triangles. Toast may be made 1 hour before.
Beat egg and oil together in a small bowl. Add 1/2 cup water. Dissolve yeast in 1 cup water. Add 1/2 cup water to egg and oil mixture. Add to flour and mix with enough water to make dough. Let rise in a warm place until dough doubles in size. Punch down dough and knead until no longer sticky. Let rise again (about 1 hour). Shape into loaves and bake for 20 to 30 minutes.
Cream butter and sugar. Add eggs, syrup, salt, vanilla and chopped pecans. Pour into pie shell. Place pecan halves on top. Bake at 375° for 30 minutes.
Melt margarine in an 11 1/2 x 8-inch baking pan. Mix in a bowl sugar, flour, milk, salt and baking powder. Add to pan; pour peaches on top. Bake at 350° about 40 to 45 minutes. Check in about 30 minutes.
Split chilies and remove seeds; put in bottom of baking dish, 9 x 13-inch. Sprinkle on grated cheese. Beat eggs; add salt, flour and milk. Pour over other ingredients and bake 45 minutes at 350°.
Wash and boil potatoes until done. Let cool and peel off skin. Dice potatoes. Slice eggs twice with egg slicer and add. Cut up bacon into small pieces and fry in pan until crisp; drain off fat, except for 2 tablespoons, and add. Dice onion and also add salt and pepper. Mix Miracle Whip and mustard until smooth and fold under. Mix well. Cover and refrigerate. Feeds about 6 people.
Combine sherbet, ice cream and milk in blender. Blend at low speed until smooth. Add lemon-lime soda and blend at high speed until frothy. Garnish with orange slices. Makes 2 servings.
Cream cheese, sugar and butter. Mix milk, pudding and Cool Whip, then mix both mixtures together. Place Cool Whip lid on bottom of 10-inch diameter plastic flowerpot. Layer cookies and pudding mix, repeating and ending with cookies on top. Refrigerate overnight. Garnish with artificial flowers and use small dirt scoop to serve.
Sift flour and salt into mixing bowl. Make a well in the center and add the milk and water gradually, beating with wooden spoon.
Stir all ingredients together. Pour into a well greased loaf pan. Bake at 370° for 40 minutes.
Mix sugar, lemon juice and cold water. Stir until dissolved. Put in large chink of ice and let stand 30 to 40 minutes before serving.
Cook vegetables until tender. Alternate vegetables and chicken in greased baking dish. Blend milk and soup. Pour over vegetables and chicken. Melt butter and mix with bread crumbs. Sprinkle pieces of cheese over vegetables and chicken soup mixture. Sprinkle bread crumbs over top. Bake at 450° until lightly browned, 15 to 20 minutes.
Preheat oven to 375°. Butter a 12 x 8-inch jelly roll pan. Cream butter and sugar; when light and fluffy, beat in eggs, one at a time. Beat in flour and vanilla well. Spread batter evenly in the pan; sprinkle almonds and currants on top of batter (not in the batter). Bake 20 to 25 minutes until surface is light gold. Cool in the pan. With a sharp knife, cut into 2-inch squares or diamonds. Can be frozen or kept up to 2 weeks in an airtight container.
Melt butter and add milk and cream cheese to make a sauce. Add seasonings, chilies and corn. Bake, uncovered, at 350° for 30 minutes.
Saute noodles in oleo; add rice. Add broth. Cover and cook for approximately 40 minutes. Can add chopped onions and green peppers, if desired.
Butter both pieces of bread. Cook bacon in frying pan until crunchy. Place bacon on opposite side of butter. Place cheese on top of the bacon, cook sandwich in frying pan on high until slightly dark, not black. Enjoy!
Boil and mash potatoes. Add margarine, eggs, sugar and milk. When lukewarm, add yeast and mix well. Add flour and salt. Put in greased bowl, let rise until doubled, then punch down. Let rise again, roll out and cut. Let rise until light. Deep fry in hot oil until golden. Drain and glaze while still warm.