HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook spaghetti as package directs; drain. Place turkey, pimentos, green pepper and onion in 1 1/2-quart casserole. Pour in mushroom soup and turkey broth; add salt, pepper, 1 1/4 cups of grated cheese and spaghetti. With two forks, lightly toss until all is well mixed and coated with sauce. Sprinkle remaining 1/2 cup grated cheese on top of turkey mixture; refrigerate.
Mix and pour into unbaked crust. Makes two pies. Bake at 350° until crust is brown and done.
Cut off tops of tomatoes; scoop out pulp. Place pulp in sieve; squeeze out juices. Reserve juice; discard pulp. Combine rice, parsley, basil, garlic and salt. Add enough juice to moisten the mixture. Spoon back into the hollow tomatoes. Add remaining juice. Place tomatoes on pan greased with 1/2 of the olive oil. Replace tomato tops; drizzle the tomatoes with remaining oil. Bake in preheated 375° oven for 1/2 hour, then reduce heat to 350° and bake for another 1/2 hour.
Simmer applesauce gently 5 minutes. Add sugar, butter, cocoa and salt. Boil 1 minute. Remove from heat. Immediately add oats, nuts, vanilla and almond. Mix well. Drop by teaspoons on wax paper. When cool, roll into balls and then in pecan meal. Store in airtight container. Yield: 50 to 55 balls.
Mix flour and seasonings together. Melt butter in skillet on medium heat. Coat chicken breasts in flour mixture and cook in butter until brown on both sides. Place in baking dish. Mix sour cream, soup (do not add water) and mushrooms. Spread on top of chicken and bake at 350° for 50 to 55 minutes. Add cheese and put back in oven until melted. Serve over rice if you wish.
Melt chocolate and butter. Cool. Beat eggs and gradually add sugar, about 2 tablespoons at a time. Beat until thick. Blend in chocolate and butter. Sift dry ingredients and blend with other ingredients. Add coconut. Drop by tablespoon on cookie sheet and bake at 350° for 12 minutes. Makes about 40.
Mix all ingredients well and combine with enough 2% milk to fill freezer to the fill line. Freeze as directed in electric ice cream freezer.
Boil the vinegar, water and salt. Pour over cucumbers which have been washed and packed in jars with other ingredients. Don't open for 2 months.
Mix all ingredients together. Bake 30 minutes in 300° oven. Mix 3 Tbsp. brown sugar and 3 Tbsp. ketchup and put on top of meat loaf. Bake another 30 minutes or until done.
Cream shortening, sugar, vanilla and almond extract. Add eggs, 1 at a time; mix well. Stir in flour sifted with baking powder. Spread 3/4 batter on greased cookie sheet. Spread with pie filling. Drop rest of the batter by teaspoonful over cherry pie filling. Dribble frosting while warm. Bake at 350° for about 20 minutes.
Cream butter and shortening. Gradually add sugar, creaming well. Add the eggs, one at a time, beating well after each addition. Add sifted dry ingredients alternately with sour cream; continue beating. Add flavorings. Turn into a greased and floured tube cake pan; bake at 325° for 55 minutes, or until done.
Preheat oven to 350°. Mix all ingredients together, except bacon. Pour into a 2 quart baking dish. Top with bacon strips. Bake uncovered for 1 hour.
Mix jello with 2 cups boiling water. Add partially thawed strawberries. Stir. Let set for 20 minutes. Pour over cream cheese mixture and chill.
Note: Serve with Ortega taco sauce, sour cream and Pace picante sauce. This chicken mixture should fill 6 to 9 tortillas.
Mix all together by hand. Chill 2 hours. Form into balls and roll in additional chopped walnuts.
Mix ingredients. Spread over flour tortillas. Roll and cut into serving pieces. Dip in picante sauce for serving.
Mash sweet potatoes. Beat in egg and salt. Add flour only if potatoes are wet. Mix in raisins. Drop mixture from a tablespoon on heated greased frying pan. Brown slowly on both sides. Makes about 12 patties.
Heat oil in a large pan. Add flour and stir until brown. Add some water gradually with stirring. Add all ingredients, except fish and rice. Cover and simmer until vegetables are tender. Add fish and simmer additional 10 minutes. Serve over rice.
Fry bacon lightly. Add onion and green pepper; cook until soft. Add remaining ingredients; heat through. Serve at once. Serves 4 to 6.
Place the first 6 ingredients in a large skillet. Cook until beef is brown and vegetables are tender. Drain off excess fat. Add remaining ingredients, except macaroni and cook on low heat for 20 minutes. Add macaroni and cook 10 minutes longer. If desired, serve with grated cheese and a dollop of sour cream. Serves 4 to 6.
Combine grits and water. Mix with remaining ingredients and pour into a 9 x 13-inch baking dish. Bake at 325° for 1 hour.
Preheat oven to 375°. Lightly butter bottom of 9 x 13-inch baking pan. Place flounder in buttered baking pan; drizzle butter or margarine over surface. Season with salt and pepper. Spread onion over fish. Scatter basil over onion. Top with sliced tomatoes. In a small bowl, combine mustard, cayenne and wine; pour into baking pan.
Rinse beans in cold water. In 5-quart Dutch oven, put beans and 6 cups water. Bring to a boil and boil 3 minutes. Remove from heat; cover and let sit 1 hour. Drain and rinse beans, then put back into Dutch oven with 6 more cups water; bring to a boil. Reduce heat and simmer for 30 minutes. Drain. Mix all ingredients together with beans; toss to coat. Refrigerate for at least 2 hours. Serve with tortilla chips or crackers.
Split chicken breasts into 2 halves. Hammer or "pound" breasts until thin. Place in dish and cover with Italian dressing. Soak for 1 to 2 hours (refrigerate while soaking). Cook on grill or bake in oven at 350° for 30 to 35 minutes. Top with green onions. This is good with rice.
Heat margarine in small saucepan until melted. Stir in flour, salt, sugar, pepper and onions. Add sour cream; stir until smooth. Cook, stirring constantly, until mixture comes to just boiling point. Fold in broccoli. Pour into greased 1 1/2-quart baking dish. Toss together the cereal and cheese; sprinkle over broccoli. Bake in preheated 350° oven for about 20 minutes, or until bubbly.
Get noodles and tomato stuff in a can. Get some lettus and get you some tomatoes and get some salad dressing on it. Then you wind the winder up what goes ding. When it goes ding, tick, tick, tick when it goes ding it's ready.
Brown roast on both sides. Season to taste, then add ketchup and water. Add potatoes and onion. Cook on medium until roast is tender. Add extra water during cooking as needed to thin gravy.
Whip cream until stiff peaks form. Fold in seasoned salt, Tabasco and very well drained horseradish. Yields 1 cup.
Preheat oven to 400°. Cream shortening and sugars. Add eggs, pineapple and vanilla. Sift together flour, salt, soda and baking powder. Add to creamed mixture. Mix well. Drop by teaspoonful onto lightly greased cookie sheet. Bake at 400° for 10 minutes. Remove to cooling rack. When cooled, frost with powdered sugar frosting.
Dissolve jello in boiling water. Refrigerate until slightly thick. Cream cheese, sugar and vanilla. Add jello and mix well. Whip Milnot in bowl until real stiff. Fold into jello and cream cheese mixture. Pour on graham cracker crust. Chill.
Heat milk and cook cabbage in it for 2 minutes. Add blended flour, butter and salt. Cook for 3 to 4 minutes, stirring constantly. The cabbage retains its crispness and is delicate in flavor and color.
Brown meat, onion and celery; cook slowly for 20 minutes. Cook rice is salted water; drain with cool water. Combine all ingredients; bake in casserole for 1 hour at 350°.
Mix in saucepan. Heat and taste. If not enough, add Worcestershire sauce and red pepper. If too hot, add ketchup.
Work mixture into crumbs with clean hands. Reserve 1 1/2 cups for topping. Press remaining crumbs into bottom of 13 x 9 x 2-inch baking pan. Bake at 350° for 12 minutes. Spoon over hot crust 1 can of cherry pie filling. Top with reserved crumbs. Return to oven and bake 30 to 35 minutes.
Cook onion over low heat in butter until clear and golden. Add curry powder and milk. Dissolve bouillon cube in hot water; add bananas. Cook 10 minutes longer, stirring occasionally. Serve over hot fluffy rice and hot shrimp. Accompany with flaked coconut, chutney and chopped peanuts. Serves 4 to 6.
Trim crusts from day-old bread and cut bread into narrow strips. Place strips and crusts on a cookie sheet in a 200° oven for 45 minutes to 1 hour or until bread is crisp. Remove and cool.
Sprinkle chopped pecans evenly in the bottom of a well-greased 10-inch Bundt pan. Set aside. Combine sugar and cinnamon. Cut biscuits in quarters; roll each piece in sugar mixture and layer in pan.
Combine all ingredients in a large bowl. Will stuff up to a 20 pound turkey or bake in casserole dish, covered, for 30 to 40 minutes at 350°.
Chop corned beef very small. Mix with soft cream cheese. Lay out dough and spread on cream mixture. Roll up like jelly roll. Cut into even slices and put on cookie sheet. Bake 8 to 10 minutes at 350°.
Scald milk and let it cool until lukewarm. Soak yeast in warm water and 1 teaspoon sugar. Let set 5 minutes. Add yeast to cooled milk. Add 3 cups flour and beat until smooth. Let stand 30 minutes, then add eggs, sugar, salt and oil. Mix all together and add 5 to 5 1/2 cups more flour. Knead dough until smooth. Keep adding a little oil in bottom of pan to dough from pan. Let rise until doubled in bulk.
Remove skin from chicken. Lay flat (1 layer) in baking dish. Put 1 slice of butter on each piece. Sprinkle with garlic salt and Season-All salt. Cover with foil and bake at 375° for about 45 minutes to 1 hour. Remove foil and bake about 15 minutes, until golden brown.
Mix together in baking dish. Crumble Ritz crackers over top and spread melted butter over crackers. Bake at 350° for 30 minutes. Serves 8.
Brown hamburger, then add all other ingredients and cook for 15 or 20 minutes.
Mix the last two ingredients together. Pour into prepared shells and refrigerate for 1 day. Cool and refreshing dessert for a hot summer day.
Put oil in skillet. Over low heat, saute in order the squash, zucchini, onion, pepper, celery and eggplant. Stir over low heat until partially cooked. Add tomato sauce and cook for 15 minutes. Place in casserole or individual casserole dishes. Top with grated cheese and bread crumbs. Heat in a 400° oven for 20 to 30 minutes. May be frozen for future use. Defrost and heat as previous. Excellent hot or cold. Serves 6.
Prepare the day before and mix up kool-aid using sugar and water. Mix well and store in refrigerator, and put some in ice trays. When ready to use mix pineapple juice & ginger ale together with kool-aid and serve.
Store in a covered container and refrigerate. Bake for 20 minutes at 400° in a greased muffin pan.
Wrap chicken in foil and bake in oven at 400° for 1 hour. Cool and bone; cut in large pieces. Put 3/4 cup of the broth from the chicken in bottom of casserole. Add salt to taste.
Cook rice. Fry and drain bacon. Saute onion in bacon drippings. Drain peas, saving juice for later. Add peas to sauteed onion. Heat thoroughly. Stir in cooked rice. Add 2 tablespoons of vinegar with 1/2 teaspoon of sugar in it. Add juice from can of peas to moisten. Garnish with chopped bacon.
Chop onions and celery. Brown with hamburger. Add rest of the ingredients and bake, uncovered, 1 hour at 350°. Put hard noodles on top and bake 15 minutes. Serve hot.
In heavy skillet, melt margarine. Add Worcestershire sauce, garlic, peppers, salt, thyme, basil and oregano. Cook 1 minute. Add shrimp. Cook 2 to 3 minutes, stirring to coat shrimp evenly. Add beer. Cover and cook 1 minute.
Combine all ingredients. Mix well. Spread in a greased 8 x 11-inch baking dish. Bake 20 minutes at 350°. Spread on topping and bake 10 more minutes.
Preheat oven to 350°. In a large bowl, beat together the cream cheese, eggs, sugar and vanilla until well mixed. Set aside.
Dissolve jello and sugar in boiling water. Chill until mixture starts to thicken. Fold in remaining ingredients and mix well. Pour into 13 x 9 x 2-inch glass dish. Chill until firm. This is good anytime, but I always make it at Christmas.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Sift together the dry ingredients. In a bowl, combine the melted butter and sugar. Add eggs, one at a time. beaten well after each. Add the dry ingredients, nuts and chips. Mix well and put in pan. Bake for 20 to 25 minutes until toothpick comes out clean from center. (Makes 32 squares.)
Saute the mushrooms, green pepper and onion in the margarine. Blend in the tomato sauce and paste, Cheddar cheese, spices and tuna. Cook noodles.
Mix oil, sugar, eggs and vanilla together. Sift flour with salt, soda and spices. Add alternately with buttermilk to first mixture. Mix well. Add prunes and nuts. Pour into greased and floured tube pan. Bake at 325° for 1 hour until cake tests done. Cool in pan.
Cream sugar and margarine. Mix in other ingredients. Bake at 325° to 350° for 30 minutes. Use a sheet cake pan or baking dish.
If you can't get at it with sandpaper, old glue can be softened up with ordinary household vinegar. All traces of vinegar should be rinsed away with fresh water and the wood allowed to become dry before fresh glue is applied.
Mix soups and water. Layer service size pieces of meat and soup in the crock-pot. Cook on high for a couple of hours. Reduce heat to low and cook for the rest of the day. Makes its own gravy.
In large bowl, combine cereal, pretzels and nuts. In saucepan, melt butter (over low heat); add honey and cinnamon and flavorings. Pour over cereal mixture and toss. Spread on 15 x 10-inch pan. Bake at 350° for 12 minutes. Stir occasionally; cool. Store in airtight container.
Cook potatoes with skins on. Peel and dice potatoes. Mix Miracle Whip, chopped eggs, relish, onion, celery seed, sugar and shredded carrots. Add potatoes and mix well. Serves 50 to 75 people generously.
Mix all together. Spoon onto cookie sheet, patting down a little. Cook at 325°. Makes 2 dozen cookies.
Brown ground beef, stirring until completely done; drain well. Add remaining ingredients and cook slowly until meat absorbs most of liquid. Place a generous serving on a hamburger bun. Recipe may be doubled or tripled for large groups. Keeps well in refrigerator for several days. Serves 4 to 6.
Lightly brown beef. Add onion and celery; saute. Combine remaining ingredients in bowl and pour over meat mixture. Cover pan. Simmer for 30 minutes.
Stir boiling water into dry mustard. Add salt and salad oil. Serve on egg roll, fried shrimp, etc.
Melt butter in large skillet. Saute onion and sausage until onion is transparent. Add cabbage and saute 5 minutes or until tender but still crisp. Stir in caraway seed, salt and pepper.
Sprinkle coconut in pie shell. Melt butter; add sugar. Beat eggs with sugar. Add vanilla. Pour over coconut. Bake at 300° for 10 minutes; turn oven down to 275°. Bake 1 1/2 hours until top is golden brown. Let cool.
With a meat mallet, pound chicken to 1/4-inch thickness. Place in large baking pan. Add oil-vinegar dressing and turn to coat. Cover and refrigerate 30 minutes. Remove chicken pieces and drain. Cut each piece in half crosswise. Place cheese, tomato slices and a pinch of basil on each of 4 pieces of chicken. Top each with remaining half of breast. Pound edges together to seal.
Combine all ingredients. Let stand 10 minutes. Drop by tablespoonful into hot oil and brown on each side over medium heat. Place in casserole dish; cover with 1 (10 ounce) can of cream of celery or mushroom soup (This is a second can). Add 1/2 cup water or liquid from canned mushrooms and 1 1/2 tablespoons soy sauce. Bake at 350° for 30 minutes.
Mix all ingredients thoroughly using an electric mixer. grease two 9 X 5 X 3 inch loaf pans. pour batter into pans and bake at 350 for 1 hour. Cool on wire racks.
Combine first 5 ingredients. Beat until smooth. Squeeze excess moisture from cucumbers and add to cream cheese mixture. Spread on bread shapes and garnish.
Chop celery, onion and green pepper. In small skillet, melt butter and saute celery, onion and green pepper. Mix into skillet the cashews, tuna, milk, water, soup, pepper and 1 cup noodles. Pour mixture into buttered 1 1/2-quart baking dish. Spread remaining noodles on top. Bake at 350° for 30 minutes.
Drain fruit and mix all ingredients together. Dot with butter and bake in shallow dish at 350°, uncovered, for 30 to 35 minutes.
Halve potatoes. Scrape out potato; reserve skins. Whip butter, milk, salt, pepper, onion and cheese with electric mixer. Add potato prep and mix thoroughly. Fold in crab meat. Refill skins and sprinkle with paprika. Reheat at 450° for 15 minutes.
Mix shortening, sugar, egg and vanilla. Sift together flour, salt, soda and cocoa and blend alternately with milk. Stir in nuts. Bake 7 minutes at 375°. Remove from oven and press marshmallow in half, cut side down, on each cookie. Return to oven 4 minutes; cool and spread with icing.
Melt the butter to approximately 165° so that it separates and leaves the whey on the bottom of the pan. Beat the egg yolks with the white wine and place over the double boiler. Use only the clarified butter, not any of the sediment type. Add slowly the butter until you find the liaison of butter and egg yolks. If you find the butter and egg yolks are too thick, add a little iced water to thin. When you find the liaison is of a creamy consistency, serve!
Prepare gelatin according to package. Add pineapple and pie filling. Refrigerate.
Cook bacon crisp; drain and crumble. Reserve bacon drippings and saute onions, then mushrooms. In large mixing bowl, combine bacon, onions, mushrooms, seasonings, cheese, eggs and milk. Pour into greased 2-quart casserole. Bake, uncovered, at 350° for 45 to 50 minutes. Serves 8.
Mix ingredients with mixer. Grease and flour tube pan. Bake at 325° for 1 hour.
Mix all ingredients, except walnuts.	Pour and spread batter onto a greased cookie sheet. Sprinkle the walnuts on top of the batter. Bake	at 375° for 15 minutes. After baking, immediately flip sheet cake over onto a towel or waxed paper that is sprinkled with confectioners sugar. Slowly, roll the cake with the towel from one end to the other while it is warm.	Let cool.
Beat well the eggs, oil, sugar, vanilla, flour, soda, salt, cinnamon and walnuts. Add carrots and pineapple. Mix all ingredients well and bake in 2 large loaf pans at 350° for 1 hour.
Slice carrots diagonally after you have cleaned and peeled (about 5 or 6 cups) and cook until tender, about 5 minutes. Cool and drain. Blend soup, oil, vinegar and sugar well. Add rest of ingredients, pour over carrots. Refrigerate at least 12 hours.
Bring juice to a boil. Add apples and cook 5 minutes. Mix cornstarch with a little water. Add to apples; cool. Put into unbaked pie shell. Dot with margarine and sprinkle with cinnamon and nutmeg. Bake at 450° for 10 minutes, then reduce heat to 400° for 30 minutes.
Remove seeds from peppers, parboil 5 minutes and drain. Brown meat and onions in fat. Add tomatoes, corn and seasoning and top with butter and bread crumbs. Stand up in a greased 11 x7-inch pan. Add small amount of water to cover. Bake 1 hour at 350° or 375°.
Preheat oven to 375°. In a large bowl, cream together the butter and sugars. Mix in the eggs and vanilla extract. Mix in the flour, oats, baking soda, baking powder and salt. Add remaining ingredients and mix together. Roll dough into small balls (no larger than ping pong ball size). Place about 2 inches apart on lightly greased cookie sheets. Bake for 6 to 7 minutes.
Place asparagus in casserole. Mix soup, juice, salt and pepper and pour over asparagus. Sprinkle with cheese. Melt butter and mix with bread crumbs. Sprinkle over cheese. Bake at 300° for about 45 minutes.
Mix ingredients together. Bake in a greased casserole at 350° for 1 hour or until browned.
Mix melted butter, pecans and flour and press in pan. Bake at 350° for 20 to 30 minutes. Cool. Mix pudding according to directions and layer over cream cheese. Top with Cool Whip and pecans.
Add first 3 ingredients and boil 5 minutes. Continue to heat (low) while filling hot jars. Seal.
Brown meat and drain; add onion, garlic salt and other seasoning salts. In large pot, start soup with cans of tomato sauce (equal amounts of water), vegetables and meat. Bring to a boil and add macaroni. Cook for 15 to 20 minutes or until the macaroni is done. It's good with Jiffy cornbread.
Heat potatoes until hot, then pour off liquid. Combine potatoes with sugar, eggs, oleo, milk, cinnamon and nutmeg. Whip with mixer until smooth. Pour into a greased 2-quart casserole and bake for 20 minutes at 375°. Make topping.
Mix all ingredients, only adding enough milk for a thick batter. Put into hot fat by dropping a teaspoonful at a time. Fry until golden brown.
Brown soup bones and chuck cubes in Dutch oven for 2 hours with water, onion and seasonings. Add vegetables, tomato paste, cabbage and water. Simmer 5 hours.
In a large saucepan, melt butter. Stir in flour until combined. Add cream and chicken broth all at once; stir until smooth. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; add the cheese and stir until melted. Stir in macaroni, chicken, pimientos, salt and pepper. Add additional broth if needed. Pour into a 3-quart baking dish. Bake, uncovered, at 350° for 40 minutes or until heated through. Serves 6 to 8.
Combine all ingredients in a casserole dish, mixing well. Bake at 375° 45 minutes to 1 hour until golden brown and set in center.
Mix together like pie dough the butter, flour and chopped nuts, will be stiff. Place in 13 x 9-inch pan and bake for 15 to 20 minutes at 350°.
Preheat oven to 350°. Combine eggs, milk and butter. Stir in nuts and chips. Pour into pie crust. Bake 35 to 40 minutes or until a knife inserted near center comes out clean. Cool. Best if served at room temperature with caramel topping. Refrigerate leftovers. Servings: 8.
Mix all ingredients together and bake at 300° for 25 minutes. If you desire, halfway through baking, top with 1 1/2 ounces of sliced pepperoni and 1/2 cup sliced ripe olives. Continue to bake the remainder of time. Serve hot with Tostitos chips. Great! (I add the pepperoni and olives.)
Put roast in baking dish. Add pepper, mushrooms and onion soup. Cover and bake at 350° until roast is tender. Add potatoes and carrots and bake 30 more minutes.
Mix all ingredients except 1 tablespoon butter, crouton crumbs and dinner rolls to make filling. Spread out dinner rolls and add 1/4 mixture to center of four rolls. Top with another dinner roll. Pinch edges together. Brush with reserved melted butter and dip in crouton crumbs. Bake at 350° for 20 to 25 minutes on an ungreased cookie sheet. Makes 4.
Mix all ingredients together. Pour into greased baking dish. Bake at 350° for 45 minutes to 1 hour.
Mix all ingredients in a saucepan and boil until it spins a thread. Pour over pecans in a large bowl or put pecans in pan and coat real good. Spread out on wax paper to cool.
Put oil in large skillet on high temperature of stove. Add cabbage, sugar, salt and pepper. Stir continuously until cabbage is limp. Don't overcook.
Combine eggs and oil together. Mix flour with seasonings. Dip chicken pieces in eggs; roll in flour and then roll in corn flakes. Line baking pan with heavy aluminum foil. Place chicken in pan, stacking boney side down. Bake at 350° for 2 1/2 hours.
Brown chicken in oil. Add pineapple and saute. Mix pineapple juice, brown sugar, Worcestershire sauce and mustard together. Pour over sauteed mixture; simmer for 30 minutes. Tastes great over rice.
Preheat oven to 300°. Mix first five dry ingredients. Set aside. Combine brown sugar, water, oil, honey, molasses, cinnamon and vanilla in saucepan. Heat until sugar dissolves. Do not boil. Pour syrup over dry ingredients. Stir until well coated. Spread onto cookie sheet. Bake 30 to 45 minutes. Cool and add dry fruit. Keep stored in airtight container.
Combine pudding mix and milk in medium saucepan. Blend well. Cook and stir over medium heat until mixture comes to a full boil. Cover with plastic wrap. Chill. Split cake layers horizontally to make 4 thin layers. Beat pudding until creamy. Spread about 2/3 cup on each layer and stack.