HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat; add garlic, one tablespoon parsley, basil, 1 teaspoon salt, tomatoes and tomato soup. Simmer 1 hour, stirring occasionally. Cook noodles according to instructions. Combine cottage cheese, eggs, 1 teaspoon salt, pepper, 1 tablespoon parsley and Parmesan cheese. Place layer of noodles in greased casserole; add layer of meat-tomato mixture, layer of cottage cheese mixture and sprinkle with Mozzarella. Repeat layers; sprinkle Mozzarella on top. Bake at 375° for 30 minutes. Makes 10 servings.
Combine all ingredients except shrimp; chill sauce thoroughly. Fill a large bowl with crushed ice and place a dish of sauce in center; arrange shrimp over ice. Serve with picks for dipping shrimp into sauce. Makes 6 servings.
Spread Miracle Whip on top until it covers completely to seal the bowl, as thin as possible to cover. Sprinkle 2 or 3 tablespoons of sugar on top of this. Sprinkle package of Good Seasons Italian dressing on this and add 1/2 to 1 cup Colby cheese, grated. Cover and let set at least 8 hours.
Cut up chicken breast into small pieces and drop into deep pan of boiling water. Continue to boil until chicken floats to top of water. Heat oven to 350°. Remove chicken and place into medium size bowl. Allow to cool and separate with fingers or 2 forks. Mix in carton of sour cream, half of picante sauce and half of cheese. Spray large baking sheet with Pam or lightly butter. Arrange 3 to 4 tortillas on sheet and fill centers generously with filling mixture. Fold sides to center and flip over so that seams are on bottom. Now mix rest of cheese and 1/4 of picante sauce and spoon over top of enchiladas. Bake at 350° for approximately 15 to 20 minutes until cheese on top melts. Remove from pan with a spatula. Enjoy!
Brown sausage; drain. Add cheese, ketchup and other ingredients. Blend well over low heat. Spread on party rye slices. Bake at 350° for 5 to 10 minutes. Serve hot.
Saute vegetables in margarine. Add rest of ingredients except cheese and sour cream. Simmer until mixed and hot, then add cheese. Just before serving, add sour cream. Do not boil. Serves 8; 289 calories per serving.
Thoroughly cream butter, peanut butter, sugars, egg and vanilla together. Sift dry ingredients; blend into creamed mixture. Shape into 1-inch balls; roll in sugar. Place 2-inches apart on ungreased cookie sheet. Crisscross with fork 2 times. Bake at 375° for 10 to 12 minutes. Cool slightly. Remove from pan.
In a large salad bowl, combine broccoli, bacon, onion and cheese. In another small bowl, combine sugar and vinegar, mix well. All mayonnaise until desired consistency. Then pour over salad and mix well.
Combine cream cheese, sour cream and butter. Beat with electric mixer until fluffy. Stir in pimiento, parsley and onion. Cover and chill. Add a little milk, if necessary, to make of dipping consistency. Makes about 1 3/4 cups.
Mix in order written. Dough will be sticky. Make 4 small loaves on a greased cookie sheet. Bake at 350° until loaves are tan. Cut loaves on slant. Put back into oven and bake until golden brown.
Melt margarine in 8 x 12-inch pan. Add crumbs, nuts, chocolate chips and coconut. Do not mix. Pour milk over all. Bake at 325° for 25 minutes. Cut into squares. Also butterscotch or peanut butter chips can be used for variety or even mix them. Also nuts may be left out if wanted.
Bake the potatoes until tender. Cut in half lengthwise. Scoop out pulp and mash. Add mushroom soup, butter, salt and pepper. Whip until light and fluffy while gradually adding milk. Pile back into potato shells. Sprinkle shredded cheese over tops. Return to hot oven (450°) for 10 to 15 minutes until cheese is melted.
Melt margarine. Chop onion and pepper; saute. Cook rice as directed on box. Combine all ingredients.
Mix together first the sugar and flour; add remaining ingredients. Pour into unbaked pie shell. Bake 45 minutes at 350°.
Saute uncooked macaroni, onion and bell pepper in fat. Add ground beef, salt and pepper. Drain. In a greased baking dish, alternately layers of meat mixture, tomatoes, macaroni and cheese. Bake at 425° for 30 minutes.
Wrap each Little Smokie in 1/4 slice of bacon (seam side down). Place in baking dish in rows. Spread brown sugar on top. Cover with foil and refrigerate overnight. Bake in 375° oven for 30 minutes or until brown and bubbly. Serve with toothpicks.
Prepare 5 cups cubed, pared eggplant by washing and paring it, then cutting into 1/2 inch cubes. Prepare 2 cups zucchini by washing and cutting into 1/2 inch cubes also. Do not pare zucchini. Cook and stir all ingredients until heated through. Cover; cook over medium heat, stirring occasionally, about 10 minutes or until vegetables are crisp-tender.
Combine marshmallows, cereal and peanuts in bowl; mix well. Melt white chocolate in saucepan over low heat, stirring constantly. Pour over cereal mixture; mix well. Drop by spoonfuls onto waxed paper. Let stand until cool.
Combine dried split peas, water and bay leaf and lite salt in large kettle. Bring to a boil and then reduce heat and simmer for 2 hours. Stir and make sure peas do not stick. Add more water if it becomes too dry. Add carrots, celery, onion and herbs. Continue to simmer 30 minutes or more. Overcooking does not hurt this soup, as long as it does not stick and scorch. Just before serving, add vinegar or lemon juice and pepper. Makes 12 cups. Calories 106. Contains fat 1 g, fiber 5 g and sodium 91 mg.
Mix and sift the flour, baking powder, baking soda and cinnamon. Combine eggs, sugar and oil; mix well. Add zucchini and nuts. Add flour mixture; blend lightly. Pour batter into 2 greased loaf pans. Bake for 1 hour at 350°.
Mix together; form into log and chill. Wrap in tinfoil. Roll in chopped nuts. Keep refrigerated. Serve sliced on Ritz crackers.
Use a long glass pan. Start with a layer of sauce, then layer of noodles, then all cheeses until all is used. Cover. Bake at 350° for 35 to 40 minutes.
Cut chicken in half. Melt butter. Add garlic salt. Add other ingredients. Coat chicken with black pepper and seasoned salt or garlic powder. Sear chicken on hot grill. Baste with butter mixture. Cook approximately 25 to 30 minutes.
Mix 1 1/3 cups milk and vinegar; reserve (rest of milk is for frosting). Beat vinegar mixture and remaining ingredients in large bowl at slow speed, scraping bowl constantly for about 30 seconds. Beat on high for 3 minutes. Pour into 9 x 13-inch pan sprayed with light coat of Mazola spray oil. Bake at 350° for 45 minutes.
Cream together first 2 ingredients. Stir in the rest. Bake 10 minutes at 350°.
Cook tomatoes and tomato sauce with spices for 1/2 hour, then set aside. Slice eggplant in 1/4-inch slices. Dip each slice in slightly beaten eggs, then in bread crumbs. Fry on each side until slightly brown. Cover cookie sheet or small baking pan with sauce. Put a layer of eggplant. Top again with sauce. Sprinkle Parmesan cheese, then Mozzarella cheese and bake in 350° oven until cheese melts together. Serves 4, approximately.
Cream butter, Crisco, sugar and eggs one at a time. Add baking powder to flour, then add flour mixture alternating with buttermilk to creamed mixture. Add flavoring and bake at 300 degrees for one and a half hours. DO NOT PREHEAT OVEN.
In large bowl, add sugar and eggs and beat well. Add oil and beat well. Mix flour, salt, cinnamon, nutmeg and soda. Add to mixture and mix well. Add pumpkin, water and nuts and blend well. Pour into well buttered pans. Makes two large loaves or 3 smaller loaves. Bake at 350° for approximately 1 hour.
Place chicken, water, leeks, bay leaf, parsley, salt and peppercorns in large pot and bring to a boil. Lower heat; cover and simmer 1 1/4 hours or until chicken is tender. Remove chicken and let cool. Strain and reserve broth. Remove skin from chicken and slice meat into strips. Bring 3 cups of reserved broth to a boil. Add rice and stir once with a fork. Lower heat; cover and cook rice about 25 minutes or until liquid is absorbed. Heat oil in a large, heavy casserole and saute onions and garlic until golden brown. Add rice and cook until lightly browned, stirring frequently. Add chicken, shrimp, crabmeat, ham, coriander, cumin, chili powder, mace and about 1/4 cup broth and combine thoroughly. Cook over low heat about 10 minutes or until ingredients are heated through. Stir frequently. Stir in peanuts and serve immediately. Serves 6 to 8.
Cream the sugar and butter in a mixing bowl until soft and fluffy. Beat in vanilla, then flour and pulverized nuts. Roll into bite size balls. Place on a greased baking sheet and make a cavity in each ball with forefinger. Bake in 300° oven for 35 minutes. Remove from oven and fill cavities with 1/2 teaspoon of jam. Return to oven for 10 minutes.
Melt over hot water, cocoa and Crisco. Beat eggs and sugar. Sift and stir in flour, baking powder and salt. Mix in chopped nuts. Spread in greased pan (Pam). Bake until firm at 350° for 35 minutes.
Throw everything into a blender and pulse a few times. Put in jars and get your favorite chips! Enjoy! Will keep in your refrigerator for 2 to 3 weeks.
Chop onion and green pepper. Saute with ground beef. Generously grease a 10 x 14-inch baking dish. Place a layer of corn tortillas on bottom. Add a layer of meat mixture, then a layer of chili beans, undrained. Follow with a generous layer of grated cheese, then a layer of sliced black olives. Repeat layers until all ingredients are used. Spread cream of chicken soup on top, then pour Ro-Tel tomatoes over, cutting tomatoes in small pieces. Cover and bake at 350° until thoroughly heated, 45 minutes to 1 hour.
Brown ground beef in skillet; drain off excess fat. Put beef in crock-pot. Brown bacon and onion; drain off fat. Add bacon, onion and remaining ingredients to crock-pot. Stir together well. Cover and cook on low 4 to 6 hours.
Peel and coarsely chop cooking apple. Heavily grease deep 2 1/2-quart heat safe bowl. Cut foil 1 inch larger than top of bowl to use as cover. Grease 1 side of foil well; set aside. In blender at medium speed, blend dates and cranberry juice cocktail until smooth; set aside. In large bowl, with mixer at low speed, beat sugar and butter just until blended. Increase speed to high and beat until light and fluffy. Add eggs and next 5 ingredients, and date mixture; beat at low speed until well blended. Increase speed to medium and beat 1 minute, scraping bowl. With rubber spatula gently fold in chopped apple and walnuts. Spoon mixture into prepared bowl and cover with foil, greased side down, tie tightly with string.
Combine vinegar, water, spices and pepper flakes. Bring to boiling, lower heat and simmer 1 minute.
Prepare jello, using the hot and then the cold water. Add other ingredients; refrigerate until set up.
Cook crumbled sausage until brown; drain. Mix sausage with all other ingredients and pour into 9-inch unbaked pie shell. Bake at 400° for 25 to 30 minutes.
Spray pan with Pam. Put blueberries in pan. Beat together remaining ingredients. Pour sugar, milk, eggs, Bisquick and butter over the blueberries.
Combine first 7 ingredients; mix well and cook until transparent, then about 3 minutes more, stirring often. Remove from stove. Add butter and red and yellow coloring. Let cool while slicing basket of cleaned strawberries. Mix into cooled glaze mixture. Pour into cooled pie shell and refrigerate.
Cut steak into 1/8-inch thick slices. Combine remaining ingredients in small bowl. Place meat in crock-pot. Pour sauce mixture over meat. Cover. Cook on low, 6 to 8 hours. Serve with rice. Makes 5 to 6 servings.
Melt chocolate chips in oleo. Add the rest of the ingredients. Bake at 325° in unbaked pie shell until set.
Blend eggs, sugar, oil and vanilla in mixer. Add zucchini and blend. Mix together in bowl flour, soda, baking powder, salt, cinnamon, raisins and nuts and add slowly to mixture in mixer. Bake in greased and floured pans at 325° for 1 hour. Makes 2 loaves. Serve plain or with cream cheese.
Cut Spam/Treet into ten slices, then cut in halves. Then cut halves diagonally across to make triangles. Place in 1 1/2-quart casserole and heat in 425° oven while preparing other ingredients. Cook noodles 5 minutes and drain. Blend mixed vegetables, soup, milk and onion with noodles. Line casserole dish with Spam/Treet, reserving 8 slices for top. Then pour mixture over Spam, placing 8 slices on top. Bake, uncovered, in 350° oven for 30 minutes. It's very good.
Cook rice following label directions; spoon into a greased refrigerator-to-oven 13 x 9 x 2-inch baking dish. Cook broccoli following label directions; drain well. Place in a single layer over the rice in baking dish. Melt butter or margarine in large frying pan; measure out 2 tablespoons and sprinkle over bread crumbs in a small bowl; set aside.
Combine all ingredients. Pour into buttered 8 x 8 x 2-inch baking pan. Bake at 325° for 30 minutes or until lightly golden on top. Cool; cut into squares. Place a dollop of whipped cream or topping on each individual serving. Dust with confectioners sugar. Serves 6 to 8.
Beat eggs thoroughly. Sift flour; measure and sift again with salt. Add flour and salt to eggs in 4 additions, beating after each until mixture is smooth. Add milk in 2 additions, beating slightly after each. Beat in the melted butter (lightly). Butter bottom and sides of heavy 8 or 9-inch frypan or pie pan. Fill with mixture and bake in a 400° oven for 18 to 20 minutes. Reduce temperature to 350° and continue baking for 8 to 10 minutes until golden brown.
Put all together in skillet or pot and bring to a boil. Boil 5 minutes. Cool, then put in bags and freeze. When ready to cook, place in pan with small amount of milk or butter or water. Salt to taste. Heat thoroughly and serve.
Sift all dry ingredients together. Cream sugar and Wesson oil. Add eggs, one at a time. Add pumpkin and beat well. Add dry ingredients. Pour in greased and floured 9 x 13-inch pan. Before baking, let set 30 minutes. Bake at 325° for 1 hour.
In a large pan or skillet, saute onion in butter. Add salt, oregano, cream of mushroom soup and 2 cans of water. Add broccoli; mix in Minute rice. Blend together and bake in a 9 x 13-inch pan at 350° for 45 minutes.
Stir cake mix and cocoa; add remaining ingredients. Beat at medium speed until blended. Pour into greased and floured 9 x 13-inch pan or 2 round cake pans. Bake in 350° oven for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool and frost with favorite icing.
Beat egg whites; set aside. Mix butter until smooth. Add sugar; mix well. Add eggs, one at a time, beating well after each addition. Combine flour, salt and soda. Alternate mixing in the flour and sour cream. Add flavorings and mix thoroughly. By hand with wooden spoon, mix in the egg whites. Pour mixture into a greased and floured large tube pan. Put in cold oven and turn to 300°. Bake 1 hour and 45 minutes.
Cook and bone	chicken. Cook	broccoli according to package directions. In casserole	dish, place broccoli and then chicken. Cover with cream of chicken soup, curry powder and mayonnaise (mixed together). Top with bread crumbs (5 to 6 slices) and Cheez Whiz. Bake at 350° for 40 to 45 minutes.
Combine cucumbers and onions. Sprinkle with salt overnight. Drain and let stand in cold water for 10 minutes. Drain. Dissolve sugar in vinegar and boil for five minutes, add to onions and cucumbers. Add remaining ingredients to boiling vinegar and let cook. Bottle.
Cover cucumbers with ice water; soak for 30 minutes in refrigerator. Drain and cover with rest of ingredients, beaten together. Chill until served.
Let cheese reach room temperature. Drain pineapple and mix with cheese. Heat lemon juice and sugar together until dissolved. Now dissolve gelatin in 1/2 cup boiling water and mix with lemon juice and sugar. Bring this mixture to a boil. Let cool and add whipped cream. Fold this mixture into the cheese and pineapple and mix well. Refrigerate overnight. Serves 4.
Combine all ingredients and cook slowly until mixture attains the desired thickness. If applesauce is made of very bland apples, add up to 1 tablespoon lemon juice to taste. Yield: 1 to 1 1/2 cups.
Mix ingredients and make into small balls. Place on baking sheet. Press with fork and bake in 350° oven.
All ingredients depends on the amount of beef you are marinating. Get round steak. Freeze for about 1 hour; this will help you cut very thin slices. Marinate about 24 hours. If you have dehydrator, put on the screens and cook about 36 hours. If you use a conventional oven, put on rack that fits over a pan and cook at 200° until thin strips are very dry. Good for camping, ball games, etc. Does not require refrigeration.
Melt bouillon cubes in small amount of water. Mix all ingredients together. Chill.
Melt margarine and chocolate chips over low heat in heavy pan. Cool. Add marshmallows and nuts. Divide into two parts. Roll each part in coconut, forming into a log shape. Refrigerate overnight. Slice horizontally.
Mix first 6 ingredients, shape into balls. Put on cookie sheet in 325° oven for 20 minutes. Keep warm
Cut thin slice of round steak (boneless) in long strips and pound a little Adolph's meat tenderizer into it. Cut up cooked bacon in small pieces; also chop onions in small pieces. Put some bacon and onions on each piece of meat. Salt and roll up; fasten with toothpicks. Roll in flour and brown. Then cover all roll-ups with hot water and let simmer until tender.
Mix together crushed pretzels, 5 tablespoons sugar and butter (melted). Pat in 9 x 12-inch pan. Bake for 8 minutes at 400°. Cream together 1 cup sugar and cream cheese. Fold in Cool Whip; spread over pretzel bottom. Prepare package of strawberry Jell-O, using 1 3/4 cups boiling water. Stir in one box of sliced strawberries. Chill until thick; spread over cream cheese and refrigerate.
Mix pumpkin, sugar, milk and spices, along with eggs. Pour into a 13 x 9-inch baking pan. Sprinkle the cake mix over this, then sprinkle the nuts over the top. Drizzle the melted butter over all. Bake at 350° for 45 minutes, or until brown. Serve with whipped topping.
With electric mixer, mix margarine, flour and powdered sugar. Pat in bottom of 8-inch square pan. Bake 15 minutes at 350°. Let cool.
Line baking dish with crushed Oreo cookies. Cream the cream cheese and margarine. Fold powdered sugar in Cool Whip. Mix Cool Whip mixture with cream cheese mixture. Spread over Oreo cookies. Whip instant pudding with milk for pudding. Add vanilla. Spread over second layer. Save small amount of Cool Whip and spread over top. Use Oreo cookie crumbs or chocolate shavings to sprinkle on top.
Mix milk and soup until blended in a 2-quart microwave bowl. Add all ingredients, cover and refrigerate overnight or at least 12 hours. Cover with vented plastic wrap. Microwave on High 15 to 17 minutes. Sprinkle with reserved cheese. Let stand, uncovered, until cheese melts.
Cut tomatoes into 48 (1/2-inch) slices; reserve. Combine Montrachet and cream cheese. Add cream, chives and basil. Spread 2 tablespoons cheese mixture on 24 reserved tomato slices. Top with remaining slices to make "sandwiches". Dip sandwiches in eggs; coat with crumbs. Cover. Refrigerate 30 minutes or until cheese is firm.
In a large bowl, make a stiff batter of all ingredients. Grease another bowl. Put dough in and turn over (oily side on top). Cover and let stand overnight. Do not refrigerate.
In a large mixing bowl, combine dry ingredients, then add the rest and mix well with mixer. Flour an 8 1/2 x 11-inch cake pan and pour in cake mix. Bake at 350° for 30 minutes or until toothpick comes out of the center clean.
Beat eggs. Add oleo, sugar and cocoa. After well blended, add flour and nuts. Bake in a loaf pan, well greased and floured, at 350°. When almost done, remove and cover with marshmallows evenly. Return to oven until marshmallows are melted and golden brown. Cool.
Drain peas, beans and corn. Mix all ingredients and refrigerate. Better if prepared day before serving.
Wash freshly picked cucumbers and cut in 1-inch chunks or quarters, enough to fill 4 sterilized quart jars. To each jar add 3 or 4 slices onion , 2 pieces celery and 2 heads of dill. Dissolve sugar and salt in vinegar and water. Bring to boil. Pour while still hot over cucumbers in each jar to cover; seal at once. For best flavor, do not use for 30 days. Makes 4 quarts.
Arrange squash and zucchini in steamer over 3/4-inch boiling salted water; partially cover and steam for 12 minutes or until tender. Melt butter and saute onions just until crisp-tender. Do not brown. Add squash and zucchini and toss with salt and pepper.
Barely cook broccoli. Layer it in 12 x 8-inch dish. Spread turkey on top. Combine milk and soup and mix until smooth. Pour over chicken; sprinkle grated cheese on top and bake 30 minutes at 375°.
Brown beef in hot Crisco. Add apple, carrot, onion, water, wine, salt, garlic, bouillon, bay leaf and thyme. Combine cornstarch and cold water. Add to beef mixture. Cook and stir until thickened. Stir in Kitchen Bouquet. Serve over the egg noodles. Delicious served with a salad.
Combine all ingredients except pecans. Form into a ball. Refrigerate to chill. Roll in chopped pecans. Serve with crackers.
Preheat oven to 350°; mix all ingredients except meat. Mix well, then add ground chuck. Mix well, then pour into 8 x 4-inch loaf pan. Bake 1 hour, then top with ketchup and broil until brown.
Brown chops in a little butter. Slice onion and add to chops after they are turned. Remove to a greased casserole. Slice cabbage thinly and pack tightly around chops, filling to top (it will shrink). Pour milk over to barely cover. Add seasoned salt, pepper and paprika. Bake 1 1/2 hours at 350°. Serve with baked potatoes, spooning milk mixture over the potatoes.
Beat eggs slightly; add other ingredients. Mix well. Pour in 9-inch pie shell. Bake in low oven at 350° for 50 minutes. Garnish with pecan halves before baking.
Cook squash and onion together. Drain and add oleo, egg, salt, pepper, soup and bread crumbs. Put in casserole dish and top with cheese. Bake 30 minutes at 350°.
Combine 2 1/2 cups of water and salt in saucepan. Bring to boil and add rice. Cover. Reduce heat. Simmer 20 minutes. Pour 1/2 cup of water over raisins. Let stand 1 minute. Drain raisins; set aside. Combine butter and curry powder. Stir curry mixture, raisins and walnuts into rice. Serves 4 to 6.
Slice dinner rolls in order to have top and bottom. Combine butter, sugar, mustard, onion and poppy seed in bowl. Heat in microwave for 1 minute. Spread mixture on bottom half of bread. Top with ham and cheese; place top of bread and spread with remaining butter mixture. Bake at 325° for 20 minutes or until cheese is melted.
Brown ground beef and onion together. Drain and mix remaining ingredients, including all liquids. Let simmer in a large pot until flavors blend together, about 30 minutes. Makes 12 servings (approximately 1 cup each). Each serving equals 2 meats, 1 bread and 1/2 vegetable.
Fix rice in pan according to box instructions. In medium skillet, combine sausage, onion, pepper and corn. Cook over low heat until onion is tender. Add cooked rice. Stir in pizza sauce. Add salt and pepper to taste. Simmer on low heat for approximately 15 minutes. Serves 6 to 9.
Slice French bread (but not all the way through). Put Monterey Jack cheese slices between each piece of bread. Melt butter and drizzle between and on top of bread slices. Sprinkle with poppy seed between and on top of bread slices. Wrap in tinfoil and bake for 30 minutes or until cheese is melted at 350°.
Mix eggs, sugar, nuts, dates, coconut, vanilla and salt. Bake at 350° for 30 minutes. Cool and shape around cherries. Roll in powdered sugar.
Spread softened cream cheese in the bottom of a pie pan. Add the Hormel Chili and top with cheddar cheese. Heat in microwave for 5 minutes.
In a large bowl, combine mayo, tuna, pecans, celery, pepper and water chestnuts, mixing well to evenly distribute and coat with mayo. Adjust seasoning to taste. If salad is dry, add a bit more mayo. Serve as a sandwich filling or as a salad on a bed of lettuce.
Mix the soup mix, beaten eggs, catsup and warm water. Add bread crumbs, meat and chopped eggs and mix well. Bake at 375° for 1 hour or until done.