HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil noodles; drain. Brown ground beef; drain off grease. Add spaghetti sauce, diced onion, bell pepper and mushrooms. Stir well. Add salt, pepper, garlic salt, oregano, basil and red pepper. Stir. Let simmer for 5 to 10 minutes. Then serve.
Melt oleo in baking dish. Pour rice over this. Cut up fryer and salt and pepper. Lay over rice. Add cream of chicken soup and onion soup. Add water. Pour over mixture. Bake at 350° for 1 1/2 hours, covered the first hour. Uncover the last 30 minutes.
Sift together flour, sugar, baking powder, salt and soda; cut in butter until mixture is mealy. Add egg, milk and raisins; mix until all ingredients are moistened and dough holds together. The dough will be very stiff. Roll on floured board to 1 1/2-inch thickness; cut with a 2-inch cookie cutter. Refrigerate until ready to bake on a griddle.
Add salt to water and bring to a boil. Add carrots and bring back to a boil. Add remaining ingredients and reduce to low heat. Cover and cook until tender.
Tear cake into bite size pieces. Whip topping according to directions on package and set aside. In large bowl, beat cream cheese and sugar. Fold in whipped topping. Add cake pieces. Stir gently to coat cake evenly. Spoon into 13 x 9-inch pan. Top with pie filling and chill.
Dice bacon and onions and brown. Drain and put in a 2 quart baking dish. Add catsup and brown sugar, fold in green beans. Bake, uncovered, for 1 hour at 350°.
Heat the oven to 375°. Lightly grease loaf pan. In medium bowl mix flour and beer. Stir until mixed thoroughly. Scrape into prepared pan. Bake 50 to 55 minutes until top is lightly browned and sides pull away from the pan. Cool on rack. Store in airtight container up to 3 days. Freeze up to 3 months.
Melt butter or margarine in 9 x 13-inch pan. Sprinkle 1 1/2 cups graham cracker crumbs over melted shortening. Add butterscotch chips, then coconut flakes, then nuts. Pour milk over all ingredients in pan. Do not mix. Bake 30 minutes at 350°. Cut into bars when cool.
Crush Oreos in blender. Set aside. Cream butter, cream cheese and powdered sugar together.
Fry salt pork until crisp. Saute onions in fat. Add water and potatoes. Cook until tender. Add turnips, cook until tender. Do not overcook turnips. Very thin corn meal dumplings may be added with the turnips, if desired. Season to taste. Serves 4.
In saucepan, mix sugar, cornstarch, flour and salt. Gradually add hot water, stirring	constantly. Cook and stir over high heat until mixture comes to boiling. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
Melt chocolate and butter. Mix flour with baking powder and salt. Beat eggs well. Gradually beat in sugar. Blend in your chocolate and vanilla. Mix in flour mixture. Add nuts. Spread in greased and floured 8-inch square pan. Bake at 350° for 25 minutes. Cool.
Brown ground beef with onion and all spices. Add all other ingredients, except tortillas, and simmer for 1 hour. About 5 minutes before serving, add tortillas, continuing to simmer. Serve hot with cornbread.
Place beans in soup pot. Add water to cover by 2-inches. Bring to boil; boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and discard liquid. Return beans to pot. Add ham and 2 1/2 quarts water; bring to a boil. Reduce heat, cover and simmer 1 1/2 hours. Add celery and carrots. Cover and simmer for 1 hour or until beans are tender. In a skillet, saute garlic in butter for 1 minute. Stir in flour, salt, pepper and paprika. Add cold water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add to the soup with tomatoes. Simmer another 10 minutes. Yields 14 servings.
Dump un-drained pineapple into 9 X 13 cake pan, spread evenly Dump in pie filling and spread into an even layer. Dump dry cake mix in and spread evenly. Sprinkle pecans over cake mix. Put margarine slices on top. Bake at 350° for 40 to 45 minutes.
Dissolve yeast in water. Pour with remaining ingredients into a bowl and mix. Spoon into a greased muffin pan. Bake at 425° until done. Keep rest of dough in refrigerator and use when you want it.
Beat together first five items. Pour into 9-inch deep unbaked pie shell. Bake 1 hour at 250°, then 15 minutes at 275° or until center is set.
Melt stick of butter and add to stuffing mix. Add chicken. In separate bowl, combine soups and broth. Reserve approximately 1 c. soup mixture to pour over top of casserole; add rest of soup to stuffing & chicken. Mix well, put in 9 x 13 pan, pour remaining soup over top and bake at 350 degrees for 30 minutes.
Sift together dry ingredients except baking soda; add the oil. Dissolve soda in a little water and pour into applesauce. Stir until it foams, then pour into batter and stir to mix. Pour into greased and floured 9 x 9 x 2-inch pan. Bake at 350° for 40 to 45 minutes.
Cream butter and sugar, add egg and beat well. Add sour milk alternating with flour sifted with soda and salt. Stir in melted chocolate, cherries (juice included), and nuts. Turn into greased 8 inch square cake pan and bake in a moderate oven 350° for 55 minutes. Frost with a chocolate frosting.
Put celery, parsley, walnuts, onion and green pepper through a food chopper, using coarse blade. Combine remaining ingredients and fold into celery mixture.
Brown sausage and drain. Heat cream cheese and rotel in microwave for 2 minutes. Stir in sausage and heat until cream cheese is melted. Serve warm with chips.
Mix well in gallon glass jar. Sit lid on (do not tighten lid; could explode). Let sit for at least 6 months, stirring occasionally. May return to whiskey bottle if desired. After 6 months, you may tighten lid. I use canning jars or jelly jars.
Cream butter until fluffy. Add egg yolk and cream constantly while adding cheese a tablespoon at a time. Put drained noodles in a large heated serving bowl. Add cheese mixture to noodles and season as desired with salt and pepper. Prepare just before serving as it should be served immediately.
Parboil squash and carrots. Saute onions in the butter. Drain squash and carrots. Combine all ingredients in casserole. Bake at 350° for 30 minutes.
Mix jello, sugar and hot water. Chill slightly, then add cranberries, celery and nuts. Chill until set.
Bring to boil first 3 ingredients. Add cranberries and cook 10 minutes. Cool to room temperature. Put in horseradish and mustard. Stir. Refrigerate. To serve: Pour cranberry mixture over cream cheese. Put crackers on side. Makes enough sauce for 2 batches or 2 packages cream cheese.
Cream the Crisco and sugar. Add eggs, one at a time. Combine flour and salt. Add flour and milk alternately. Mix well. Add the flavorings. Bake at 325° for 1 1/2 hours.
Combine all ingredients except nuts. Cook until a soft ball forms in water (232° to 240° on a candy thermometer). Remove from heat and add pecans. Beat until creamy and drop by spoon onto wax paper.
Heat oven to 475°. Drizzle melted butter onto 17 x 15-inch jelly roll pan. Whisk together milk, eggs, sugar, vanilla and spices. Dip both sides of bread into milk mixture. Place on prepared pan. Pour any remaining mixture over bread. Let stand 20 minutes, turning bread over a couple of times. Bake at 475° for about 15 minutes, turning once, until puffed and golden.
Bring jello, sugar and water to a boil making sure jello and sugar dissolve. Mix ReaLemon, extract and pineapple juice to jello mixture. Freeze in a gallon container. Set out to soften about an hour before serving. Pour ginger ale over frozen mixture prior to serving.
Cut pound cake into 1/2-inch cubes. Arrange in a 2-quart dessert bowl. Prepare pudding mix according to package directions. Pour over pound cake. Spoon pie filling over pudding and spread whipped topping over pie filling. Chill; sprinkle with pecans.
Brown beef with onion, salt and pepper. Put in 2-quart casserole dish. Add rice, soups, water and vegetable; mix together. Put Tater Tots on top. Bake at 325° for 1 1/2 hours, uncovered.
Boil chicken; let cool. Pick chicken off the bone. In a large pot, combine chicken, rice, cream of chicken soup, onion, water, sausage (cut in round pieces) and salt and pepper to taste. Bring to a boil; turn on low. Cook for 15 to 20 minutes. Let stand for 5 minutes.
Saute ground beef and green hot pepper in oil until tender. Now, add pork and beans, bouillon cube, chili powder, brown sugar and catsup. Simmer all this together for about 5 minutes.
Saute onion until transparent. Combine next 8 ingredients (garlic through tomatoes). Add sauteed onion and cook for 10 minutes. Add parsley, basil, rosemary, tomato juice and beef bouillon. Puree 1/2 cup kidney beans in blender and add to soup. Add remaining 1/2 cup whole kidney beans. Bring to a boil. Reduce heat and simmer for 25 minutes. Add macaroni and barley. Cook 15 minutes longer.
Fry hamburger; mash it down and then drain. Salt and pepper it. Boil water with olive oil in water. Put macaroni in and boil for 4 minutes.
Drain juice from cherries and dissolve Jell-O in boiler on stove. Add Coke to Jell-O mixture (it will foam). Chop pecans and cream cheese. Cut up cherries. If pitted, remove pits. Add cream cheese, pecans, cherries and pineapple to Jell-O mixture. Chill.
Cook rice; set aside to cool. Cut out core of cabbages and discard. Parboil cabbage in large pan. Drain water and cool. Saute chopped onion in butter or oleo until golden brown. In large bowl or pan, mix together ground meat, onion, rice and egg. Season with salt and pepper. Core each cabbage leaf vein as you begin to make your rolls. Put about a heaping tablespoonful of mixture on each leaf; roll up and tuck in sides. If you have extra cabbage (which I do, some leaves are too small to roll), chop it up and put in bottom of roaster pan. Arrange cabbage rolls on top of chopped cabbage. Cut sausage into small pieces and put in roaster with rolls. Add sauerkraut, tomatoes, tomato sauce, ketchup, vinegar and brown sugar. Add water until almost covering rolls. Cover pan and cook in oven at 350°. Cook about one hour.
Heat oven to 350°. Mix noodles and nuts together. Mix onion, soups, celery, tuna, milk, soy sauce and 1/2 noodle mixture. Put in buttered casserole dish. Bake for 30 minutes. Sprinkle noodle mixture over top. Bake another 15 minutes.
Combine the marjoram, rosemary, sage, thyme and sweet basil; add parsley, garlic and chopped red peppers; toss all together with the Swiss chard.
Peel the plantains. Make a cut lengthwise, with your thumb and index fingers push away and out the skin. Scrape very lightly with a knife. Cut a one-inch slice, you will get about 8 or 9 slices. Fry them for about 7 minutes or until they feel soft to the touch. Smash them on a brown paper bag with your hand. Put them back in the frying pan and cook, they are ready when golden. Sprinkle with salt, or dip them in melted butter or any sauce of your choice.
Combine cake mix, butter and 1 egg. Mix with fork until moist. Pat into 9 x 13-inch pan; grease pan on bottom only.
Cook grits in salted water. When grits are cooked, add all other ingredients and mix until smooth and all the cheese is melted. Bake at 350° for 15 to 20 minutes.
In a large bowl, beat butter and sugar until well blended. Add peanut butter, vanilla and salt (if desired). Beat well. Add flour, oats and baking soda. Mix well. Chill until firm, 6 hours or overnight.
Cream butter and shortening until fluffy. Add sugar, vanilla and egg yolk. Beat until light. Stir in sifted dry ingredients and half the nuts; mix well. Dough will be stiff. Press evenly into a 15 x 10-inch shallow pan. Brush top with slightly beaten egg white and sprinkle with remaining nuts over the top. Bake at 350° for 25 to 30 minutes. Cut into bars while warm.
Simmer vegetables until juice is gone and pour into casserole dish. Mix onion, celery, mayonnaise and cheese and spread over vegetables. In a saucepan, melt oleo and add crushed crackers. Put on top of casserole and bake in 350° oven for 20 minutes.
Mix cream cheese, marshmallow cream and milk until smooth. Thread fruit on wooden skewers. Serve with dip.
Cook rice in broth according to directions. Cool. Add next 4 ingredients. Mix well. Add salt and pepper to taste. In small bowl, mix mayonnaise and curry powder well. Stir mayonnaise into salad, mixing well. Chill overnight. Serves 6 to 8.
Cream sugar, shortening and eggs, add sifted dry ingredients. Add vanilla and oatmeal, one cup at a time and mix well. Chill several hours. Form dough into small balls and roll in powdered sugar. Do not flatten balls. Bake 10 minutes at 375°. Cookies will not look done, but they will be.
Season pork chops with paprika, salt and pepper. In skillet, brown chops on both sides in hot shortening. Drain off excess fat. Add 1 cup water, celery and soup mix. Cover and cook over low heat for 40 to 45 minutes or until chops are tender. Remove chops from skillet. Combine the flour, parsley and 1/4 cup cold water. Blend into pan juices. Add milk and mushrooms. Cook and stir over low heat until thickened and bubbly. Spoon gravy over chops.
You will also need a large (20 x 14-inch) oven cooking bag with nylon tie.
Combine cream, milk and 3/4 cup sugar in medium saucepan. Cook and stir over medium heat until sugar dissolves and mixture is hot. Gradually add 1 cup cream mixture to beaten egg yolks, whisking constantly. When mixture is smooth, strain into double boiler. Gradually add flour in remaining cream mixture, whisking constantly. Cook over simmering water, stirring until mixture thickens and coats spoon, about 8 minutes. Stir in extracts. Cool. Meanwhile, melt butter and remaining 2 tablespoons sugar in small saucepan. Cook and stir over medium heat until sugar begins to bubble (30 seconds). Add almonds, cook and stir over medium heat until golden and well coated, cool. Stir almonds into cream mixture. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Makes 1 quart.
Prick pie shell on sides and bottom. Refrigerate until ready to use. Combine egg substitute and flour with whisk until completely blended. Add remaining ingredients except pecans. Whisk to combine. Stir in pecans. Place shell on baking sheet. Pour pecan mix into shell. Bake at 350° for 30 minutes; reduce heat to 300° and bake 30 to 40 minutes more. Cool.
Mix all ingredients together. Put into a 9 x 13-inch pan. Crush 2 cups corn flakes and pour evenly over potatoes. Drizzle with 1/4 cup melted butter. Bake at 350° for 1 hour. Serves 6 to 8.
Mix together and sift first 3 ingredients. Add sugar, then salad dressing, water and vanilla. Mix and beat well. Pour into two layer pans, greased and floured. Bake 30 to 35 minutes at 350°.
Shred lettuce and dice tomatoes. Drain and rinse Ranch Style beans. Mix all the ingredients together, adding the chips and dressing right before serving. Great with barbecue.
Select a young tender turkey (the older they get, the tougher they are) and stuff him with all the ham you can get into him. Baste in syrupy ego. Add a pinch of humor and a pound of smiles.
Boil chicken in water, bouillon cubes, 1 stick butter, salt and pepper. When chicken is ready, remove from broth. Cut tortillas into long strips. Add to broth. Debone chicken and add to broth. Lower heat and add 2 sticks of butter and half and half. Cook until thickens. Cover with pie crust and brown in oven. Serve over rice.
Heat oven to 450°. Mix yogurt, mustard and lemon juice. Dip dish into mixture, coat with chips and place in buttered baking dish. Bake, uncovered, for 10 to 12 minutes or until fish flakes easily with fork. Serves 4.
Boil on medium heat to 290°. Quickly add baking soda. Stir very fast, when it foams, pour on buttered cookie sheet. When cool, break into pieces and dip in chocolate. Makes a large batch. Be sure you use a large pan, it expands a lot!
Combine all ingredients except oil, vinegar and garlic salt; gently toss until well mixed. Combine remaining ingredients until well blended. Toss with salad. Chill in refrigerator 1 hour.
Melt butter and add rice. Brown. Add mushrooms that have been drained and chopped fine. Stir until almost brown. Add 1 can of onion soup and 1/2 can of water. Pour into casserole. Cover and bake about 30 minutes at 350° until most of the moisture is gone.
Mix the Karo syrup and sugar with 2 cups cream. Heat to soft ball stage. Add 2 cups cream slowly and continue to cook to soft ball stage. Add last 2 cups of cream and cook to hard ball stage. Pour immediately onto a greased cookie pan. One end of pan can be covered with walnuts, which will help loosen caramels from pan. When cool, cut into squares.
Combine all ingredients, except bourbon, in a large bowl. Cover with plastic wrap. Microwave on High for 12 to 15 minutes or until desired serving temperature is reached, stirring every 5 minutes. Garnish with orange or lemon slices, if desired.
Cube bread and put in greased 9 x 13-inch pan. Sprinkle grated cheese over bread cubes; cover with remaining bread. Combine cooled scalded milk and beaten eggs. Add seasonings and meat; pour over bread. Pour melted butter over top (optional). Bake at 400° in a water for 45 minutes.
Cook squash with onion until soft. Add cheese, margarine and salt and pepper to taste. Top with bread crumbs. Cook in casserole dish 1/2 hour at 350°.
Saute celery, onion and bell pepper; add sausage and brown. Drain excess liquid. Add rice and noodle soup mix and boiling water. Put in large casserole dish. Cook 1 hour at 350°.
Mix together until well blended. Pour into 1 or more baking dishes. Sprinkle top with crumbs. Bake at 325° until top is slightly browned and mixture is bubbling. Spread on crackers. Excellent party dip.
Cook beef and onion in small amount of oil. Brown and drain. Add remaining ingredients. Mix well. Put into a casserole dish and bake at 350° for 30 minutes.
Wash potatoes. Slice thin to medium. Spray 8 x 10-inch glass dish with Pam. Layer potatoes in dish. Dot with butter. Sprinkle parsley and paprika. Bake at 350° for 45 minutes.
Combine soups and water. Put meat in large casserole pan; cover with liquid. Cover tightly. Bake at 325° for 3 hours, no peeking. Serve over rice or noodles with vegetables as desired.
Take each chicken breast and dip in beaten egg and bread in bread crumbs. Brown breaded chicken in a skillet over medium heat until golden brown. Remove from pan onto paper towels. Place chicken in a 9 x 13-inch pan (glass is better). Spread sliced mushrooms over the chicken. Sprinkle cheese on top of mushrooms. Pour chicken broth over everything. Wrap foil over top. Bake at 350° for 1/2 hour with foil on and an additional 1/2 hour with foil off. Serve with rice or potatoes.
Blend soup, milk, salt and pepper. In buttered 1 1/2 quart casserole, arrange alternate layers of potatoes and sauce.	Dot top with butter; sprinkle with paprika. Cover; bake at 375° for 1 hour. Uncover; bake 15 minutes more or until potatoes are done. Makes 3 1/2 cups.
Sift together all dry ingredients. Combine juice, orange rind and shortening; stir in egg. Pour into dry mixture. Mix enough to combine. Fold in cranberries and nuts. Bake at 350° for 1 hour and 15 minutes.
Mix all ingredients. Preheat oven to 350 degrees, and bake for 30 minutes, or until toothpick comes out clean when inserted in the center of the cake.
Have cream cheese and butter at room temperature. Mix thoroughly. Add spices and garlic. Serve with crackers, French bread or raw vegetables.
Cook flour and milk until thick. Add vanilla. Let cool completely. Set aside. Cream together the granulated sugar, Crisco and butter. Cream until it looks white and very creamy. Add flour mixture. Beat until it's creamy.
Heat water and dissolve gelatin in water. Add salt; chill until it starts to thicken. Add the apple butter and pour into a greased mold. Serve on a bed of lettuce with a spoonful of mayonnaise on top.
Fry 4 c. raw cubed potatoes in 3 Tbsp butter or oil. Cook 1/2 medium onion, chopped with potatoes. Add 1/2 ring cubed, smoked sausage. Salt and pepper to taste. Cook until done. Melt 1/2 c. cheddar cheese over top. Can be served with fries, eggs or anything desired.
In large saucepan, combine potatoes, water, carrots, onion, broccoli, parsley, bouillon and seasonings. Mix well. Cover. Simmer 20 to 25 minutes or until veggies are tender. Gradually add milk to mixture. Add cornstarch to small amount of milk, then pour in. Cook until thickened. Add cheese and stir until melted.
Combine milk, rice, vanilla, sugar and raisins in a deep ovenproof dish. Sprinkle on nutmeg, dot with butter. Bake at 250° for 2 to 3 hours. Stir once or twice in the first hour, once at the last 2 hours.
Melt butter; add soup and cheese. Stir until melted. Add onion and broccoli. Stir in 1/2 cup crumbs. Place in a greased casserole. Top with remaining crumbs and dot with butter. Bake at 350° until lightly browned.
Simmer tips in margarine and water until tender. Add salt and pepper. Saute peppers, onions and garlic in margarine until tender. Drain tips and add to sauteed ingredients. Add gravy mix to juice from tips and cook until desired thickness.Add to tips. Serve over rice if desired.
Cut apples and snicker bars into bite size pieces. Add drained pineapple and Cool Whip. Stir all together.
Brown hamburger and onion. Drain meat and add mushroom soup. Simmer meat mixture. Boil potato cubes until tender. In large bowl, cream potatoes, margarine and milk. Add salt to taste. In 9-inch casserole bowl, layer meat mixture, potatoes, then shredded cheese. Preheat oven to 375°. Bake until cheese is slightly melted.
Brown meat and onion in butter. Mix other ingredients and add to meat. Simmer over low heat for 20 minutes. Salt and pepper to taste. Serve on buns.
Grease a large pie pan. Combine softened cream cheese, eggs and 1 cup of sugar. Beat until very smooth. Bake at 300° for 50 to 60 minutes. Remove and let set until it falls a little. Mix sour cream, 1/4 cup sugar and vanilla. Spread on top and place back in oven for 5 minutes. Chill before serving. May serve with berries.
Place a layer of cabbage in a casserole and season with salt, pepper and butter. Cover with a layer of cracker crumbs. Continue until casserole is full. Finish with a layer of crumbs. Cover with milk which has been preheated. Bake 1 1/2 hours in oven at 300°.
Mix shortening, oats, All-Bran, salt, molasses and sugar together and pour the boiling water over this mixture. Cool until lukewarm, then sprinkle yeast on it and allow to set until tiny beads appear. Add 3 1/2 cups flour and mix well. Put 1/2 cup flour on board and knead until smooth. Let rise until double in bulk and punch down and put in pans. Let rise about 1 hour. Bake at 350° for 30 to 45 minutes.
Cream together the Ricotta and cream cheese. Add sugar. Add eggs one at a time; beat after each addition. Add remaining ingredients. Pour into a 10-inch spring-form pan. Bake at 350° for 1 hour. Turn oven off and leave cake in to cool for another hour. Do not open oven door until the whole 2 hours are finished!
Cook the rhubarb, 1 cup sugar and water together until the rhubarb is tender. Keep hot.
Break up sausage meat into small pieces. Allow to stand at room temperature until softened. Mix in cheese and Bisquick with hands and thoroughly blend mixture until it can be formed into a large ball. Pinch off small pieces and roll to form balls, about the size of large marbles. Place on baking sheet not touching and bake at 350° for 20 minutes or until balls are puffed and golden brown (bake on lowest rack in oven).
Mix and chill. Serve with cut up broccoli, cauliflower, carrots, peppers or your choice of veggies.
Brown ground beef. Stir in flour and garlic and then gradually stir in beef broth, stirring until mixture thickens. Cook egg noodles; drain. Slowly blend sour cream into meat mixture, heating thoroughly (don't boil). Serve stroganoff over hot noodles. Serves 4.
*Put two boxes of cooked vanilla pudding if you use one cake and four if you use two in layers.
Heat milk, sugar and salt to boiling; cook 5 minutes. Remove from heat and add diced marshmallows, chocolate chips, vanilla and nuts. Pour into pan.
Using large shallow pan, mix sugar and cornstarch well. Add vinegar, cloves, ketchup, oil, salt and vanilla and mix well. Add beets and beet juice. Preheat burner.