HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook shell noodles until done, drain and pour in large bowl. Add tuna, peas, onion, cheese and tomatoes. In separate bowl, mix Miracle Whip, sugar, salt and pepper, and milk to smooth it. Add these ingredients to taste. Should be a little sweet. Pour over other ingredients until creamy.
Boil macaroni as package directs. Mix cream of mushroom and tuna in casserole dish. Mix macaroni and soup and tuna together. Add peas in casserole dish. Warm in 350° (preheated) oven for 15 minutes. Add crumbled crackers to top and top with cheese. Melt cheese and serve.
Dissolve jello in 2 cups hot water (use pineapple juice if desired). Add cranberries. Stir until dissolved. Add raspberry sherbet. Mix well. Fold in pineapple. Pour into 13 x 9-inch pan. Chill until firm. Frost with Dream Whip.
Melt margarine in a 1 quart glass measuring pitcher in a microwave oven (about 30 seconds on High). Add flour and blend to a smooth paste. Add milk gradually, stirring constantly. Cook in microwave uncovered 4 minutes at High or until thickened; stir vigorously after 2 minutes, then every 30 seconds. Stir in salt.
Cook spaghetti 4 minutes; drain, then combine all ingredients and bake uncovered 45 minutes in 350° oven.
Place half of the crackers in a 12 x 8-inch baking dish. Cover with Velveeta slices and onions. Top with remaining crackers. Combine milk, eggs and seasonings. Pour over crackers. Let stand 1 hour and bake in a slow oven at 325° for 40 minutes. Makes 8 to 10 servings.
Cook rice according to package directions; set aside. Brown sausage and ground beef in skillet, stirring until crumbly; drain. Combine rice and meat mixture; add all other ingredients except almonds, and mix thoroughly. Spoon into ungreased 2 or 3 quart casserole; sprinkle with almonds. Bake at 325° for 50 minutes. Yields 6 to 8 servings.
Dissolve jello in boiling water. Add softened cream cheese, mayonnaise, salt, cayenne pepper and horseradish. Blend until smooth. Add lemon juice. Chill until slightly thick. Fold in cucumber and onion. Turn into 6 (1/2 cup) salad molds and chill. Unmold and garnish with cherry tomatoes. A nice summer molded salad. Yields 6 servings.
Mix sugar, flour and cocoa. Add melted butter, egg yolks and milk to the mixture. Put into unbaked shell. Cook at 325° or 350° until set.
Spray large skillet with cooking spray. Add chicken cubes, cook on medium-high for 5 minutes or until cooked through; stirring occasionally. Add milk, water and shells; bring to a boil. Reduce heat to medium low; cover. Simmer 15 minutes or until shells are tender stirring occasionally. Add cheese sauce; stir until well blended.
Mix crumbs, 1/4 cup of the sugar and margarine in 13 x 9-inch pan. Press mixture onto bottom of pan. Beat cream cheese, remaining sugar and 2 tablespoons of the milk until smooth. Stir in 1/2 of the whipped topping. Spread over crust. Pour remaining milk into medium bowl. Add pudding mix. Beat with wire whisk until well blended. Pour over cream cheese layer. Refrigerate 4 hours until set or overnight. Garnish with additional whipped topping before serving, if desired. Makes 18 servings.
Prepare cake by package directions and spoon into 9 x 13-inch pan. Bake in a 350° oven until cake tests done. Remove and punch holes over the cake with toothpick. While cake bakes, mix together pineapple and sugar, heat until sugar dissolves. Spoon over cake. Make up vanilla pudding mix. When it thickens, spoon over cake. Chill. Spread cake with whipped topping. Sprinkle coconut over top and refrigerate.
Preheat oven to 350°. Cook chicken breasts until tender. Remove bones and skin. Cut into bite-sized pieces. Cook broccoli and drain. Mix soup, mayonnaise, curry powder and lemon juice. Place layer of chicken in 9 x 13-inch casserole. Cover with broccoli and pour mixture over top. Cover with cheese and top with buttered bread crumbs. Bake at 350°, uncovered, for 45 minutes to 1 hour.
Wash and thinly slice squash. Bring 1/2 inch of water to a boil in a wide saute pan with salt and shallots. Add squash; cover pan and steam for 2 to 3 minutes or until tender. Pour off water and toss squash with butter and pepper. Serve immediately.
Brown the ground beef, add the salsa and simmer. Gradually add beef/salsa mixture into a pot of tomatoes. Stir in some chili powder and cinnamon, then draw something (like the letter R or the letter G) on top with the chocolate syrup and mix it in. Add the remainder of the beef/salsa, more chili powder and cinnamon, and another chocolate drawing. (If you do it in three stages, you could use the letters U, S and T or perhaps L, A and W.)
Dissolve yeast in warm water. Beat 1 cup flour into cooled milk. Beat margarine and sugar until light and fluffy. Add egg and salt. Beat well. Add the milk-flour combination and the yeast. Gradually add 3 1/2 cups of flour until it forms a soft, not stiff dough. Knead until smooth and elastic. Place in greased bowl. Cover and let rise until doubled. Turn out on floured pastry cloth. Press into 8 x 16-inch rectangle. Cut in strips 2/3-inch wide by 8-inch. Makes 24.
Cook all ingredients until thick. Cool. It thickens as it cools. Add sliced, partially thawed 16 ounce package unsweetened frozen strawberries. Pour into baked deep dish pie crust. Refrigerate at least 3 hours.
Boil chicken. Cool. Tear chicken into several pieces. Add cream of chicken, cream of celery soup and Veg-All to chicken in casserole dish (salt and pepper to taste). Mix egg, flour, milk and mayonnaise in bowl. Pour onto casserole mixture. Bake at 350° for 30 to 45 minutes.
Cut sausage in 1/2 pieces. Brown in pot with oil and water. Takes approx. 25 mins. After browned, add potatoes, onion, crushed tomatoes, cheese and another cup of water to simmer. Add vegetables and cook till tender.
In saucepan, boil chopped peppers, vinegar, sugar and salt for 5 minutes. Remove from heat. Add the Certo, bring to a boil, then add red or green food coloring. Pour into jars.
Cream shortening and sugar. Add eggs and blend well. Add remaining ingredients and mix well. Drop by teaspoonful on lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Cook butter, flour and milk until thick. Pour over fruit, pecans and marshmallows. Chill.
Heat oven to 400°. Grease a pie plate, 10 x 1 1/2-inch. Cook and stir beef and onion in a 10-inch skillet until beef is brown; drain. Stir in salt and pepper; spread in plate. Combine Bisquick, milk and eggs with a wire whisk or handbeater until almost smooth, about 1 minute. Pour into plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until a knife inserted in center comes out clean, 5 to 8 minutes. Garnish with lettuce. Serves 8.
Combine the cherries, pineapple, dates, raisins and pecans. Pour 1/2 cup flour over all this and set aside.
Mix Jell-O with boiling water. Let cool, then add crushed pineapple with juice. Stir in nuts and cottage cheese. Fold in Cool Whip. Chill. Cut into slices when jelled.
Put kumquats in a heavy pan with the sugar. Stir until sugar is dissolved and boil 3 minutes. Cool. Add beaten eggs and oil. Sift together the flour, salt, baking powder, soda and spices. Stir in nuts. Stir gently into kumquat mixture. Cut a piece of wax paper to bottom of each of 2 loaf pans. Grease and add batter. Bake in a 350° oven until done, about 45 minutes.
In medium bowl combine cream cheese, horseradish, mustard, salt and pepper. On a work surface, overlap 2 slices of roast beef to form a rectangle, about 8 x 4-inches. Spread about 2 tablespoons of horseradish mixture over beef. Beginning with long side, roll tightly. Cover in plastic wrap. Refrigerate at least 3 hours. To serve, slice crosswise on the diagonal.
Mix together flour, 2 cups of sugar, eggs and fruit cocktail. Bake at 350 degrees for 40 minutes.
Combine flour and salt in bowl of food processor fitted with steel blade. Pulse 2 or 3 times just to aerate. Add the shortening. Pulse rapidly until the mixture resembles coarse meal. Stop the processor. Add the water, starting with 2 tablespoons and adding more as needed until mixture forms a ball. Form the dough into a disk about 4 or 5 inches in diameter. Wrap in plastic wrap and refrigerate for at least 30 minutes.
After boiling chicken, remove and set aside. Add carrots, celery, peas and onion to broth. Add bouillon cubes. Cook until vegetables are tender. Add seasoning, chicken and noodles; continue cooking until noodles are done. More water may be added along with additional bouillon cubes, if desired.
Combine all in a saucepan. Heat to boiling. Reduce heat. Simmer 30 to 45 minutes or until sauce is slightly thickened. Refrigerate.
Mix together eggs, flour, cocoa, butter, sugar, vanilla and pecans and pour in unbaked pie shell. Bake at 300° for 30 minutes.
In a large bowl, beat first 4 ingredients with mixer on medium speed until combined. Add the egg, milk and vanilla. Beat well. Combine flour and baking soda. Add to egg mixture, beating well. Shape dough into 1-inch balls. Roll in the 1/4 cup sugar. Place 2-inches apart on ungreased cookie sheets. Bake in a 350° oven for 10 minutes or until lightly browned. Remove from oven. Immediately press half of a peanut butter cup, cut side down, into each cookie, about 1/2-inch from bottom edge. Cool for 1 minute. Transfer cookies to rack. Cool.
Heat the wine in a large Dutch oven over medium-high heat to boiling. Add the mussels, cover the pan and cook until the shells open, about 5 minutes. Remove the mussels from the shells and set aside. Discard the shells. Strain the cooking liquid and reserve.
Melt bacon drippings in large skillet. Add rice and brown. When the rice is a golden brown, reduce heat and add onion, bell pepper, tomatoes, garlic and pepper. Mix well and add 1 1/2 cups of warm water or enough to just cover rice. Add salt. Cover and let simmer until almost dry. Add remaining water, cold a little at a time, cooking over low heat until fluffy. This is the secret to fluffy rice.
Work flour and butter together with pastry cutter. Moisten with cream. Roll out to 1/2-inch thick and cut into 1/2 x 2 to 3-inch strips. Make small slits along one side and sprinkle with sugar. Bake in hot oven at 375° to 400° for 20 minutes.
Mix meat with bread that has been soaked in milk, wrung dry and broken into small bits. Add milk and eggs. Saute onions in oil until tender. Add with seasoning to meat mixture. Stir in cheese. Form into small balls and roll in flour. Saute in oil in which onions were sauteed. Fry until slightly browned and drop in Oregon Sauce. Cook 1/2 hour or until done.
Mix together and form patties. Bake at 375° for 15 minutes, if unsalted crackers are used, add 1/2 teaspoon salt.
Place ground beef in shallow 3 quart microproof casserole; break up with fork. Cook on High 5 to 7 minutes; drain. Add remaining ingredients, except cheese; mix well.	Cover. Cook on High 9 minutes. Stir; cover. Cook on High 12 to 14 minutes or until noodles are cooked. Sprinkle with cheese. Cover and let stand 10 minutes before serving.
Fill juice glasses 3/4 full of grape juice; add a small scoop of vanilla ice cream.
Brown sausage and drain. Layer bread cubes, sausage and cheese in a 9 x 13-inch pan. Mix eggs, milk, salt and dry mustard together. Pour egg mixture over sausage, bread and cheese. Cover and refrigerate overnight. Bake, uncovered, for 45 minutes at 350°. Delicious served with fruit cup.
Grind garlic and ginger into a paste. In a saucepan, heat the butter over medium heat and saute the onion, cinnamon, cloves, bay leaves, mint and hot green peppers. When onion turns light brown, add 4 cups of water. When the mixture boils, add rice and salt. When rice is half cooked, add the vegetables and mix it well for 1 minute. Then pour the mixture in a baking tray and bake it in a preheated oven for 20 minutes at 350°. Saute cashews in one tablespoon of butter in a frying pan over medium heat until golden brown and mix it with vegetable rice. Serve it hot. Serves 6 to 8 people.
Cook rice; add sugar, egg yolks and vanilla, then add butter and cream until soupy. Pour into Corning Ware skillet. Beat egg whites, then add vanilla and slowly add 1/2 cup sugar. Pour on top of pudding mixture and cook at 350° until egg whites are golden brown.
Place ice cream on serving plate. Pipe frozen whipped topping over ice cream in a pretty design. Place cherry pie filling on top.
Combine butter, sugars, peanut butter and eggs. Blend well. Mix remaining ingredients and add to peanut butter mixture. Drop and bake or shape in rolls, chill and slice to bake. Bake at 400° for 8 to 10 minutes. Makes 5 to 6 dozen.
Cut each biscuit in fourths. Shake in sugar and cinnamon mixture and put in greased Bundt or angel cake pan. Pour leftover sugar mixture on top. Heat margarine and brown sugar to boiling. Let boil about 2 to 3 minutes. Pour over rolls in pan. Bake at 350° for 35 to 45 minutes.
Cook sugar, water, crushed berries and cornstarch until thick. Stir in jello. Cool. Line bottom of pie shell with softened cheese. Place whole berries on cheese. Pour cooled mixture on top of berries. Chill. Serve with Cool Whip.
Mix all ingredients (save enough cheese to sprinkle over top). Pour in greased 9 x 13-inch pan and bake in 350° oven for 30 to 40 minutes.
Parboil zucchini and onion, about 5 minutes. Mix soup and sour cream. Mix margarine and dressing. Layer in casserole dish, dressing on top. Bake at 350° for 1/2 hour.
Wash beans, cover with water. Cook until tender. In skillet, heat oil and saute beef, onion and garlic powder till brown. Drain grease. Add all ingredients to pinto beans. Simmer 2 hours. Serves 8-10.
Heat oven to 375°. Separate dough into 4 long rectangles; place crosswise on large cookie sheet. Press perforations firmly to seal. Bake 10 minutes or until brown. Cool. In small bowl, combine cream cheese, dip mix and mayonnaise. Spread evenly on crescent strips. Cut into finger-size pieces (1 x 2-inch). Top with vegetable pieces. Sprinkle with cheese. Refrigerate.
In frying pan, add butter. Melt on medium. Place lefse in pan. Add grated cheese. Cook until cheese is melted and lefse is crisp.
Dissolve gelatin in cold tomato juice. Simmer garlic and parsley in some of the juice. Pour through strainer into rest of the juice. Cool and add other ingredients. Refrigerate until set.
Cook macaroni; rinse in cool water. Chop celery, onion, pimento, eggs, bell pepper, tomatoes and shrimp. Mix all together.
Place cut up apples in pie plate. Sprinkle with sugar and cinnamon. Mix butter, flour and sugar in bowl; stir in raisins and nuts. Pour and pat over apples. Bake at 350° for 45 minutes.
Blend together and spread in pan. Top with topping. Bake at 425° for 25 to 30 minutes.
Cook first three ingredients in pan on top of stove until soft and sticky. Arrange slices of pineapple in bottom of greased pan. Fill pineapple centers with pecans and cherries. Pour caramel mixture on top of pineapple. Cover all with yellow cake batter (follows).
Cream the butter and sugar until fluffy. Add eggs, one at a time. Beat well after each egg. Stir in sour cream. Blend well. Combine soda and flour together. Add flour to the sour cream mixture. Beat at lowest speed until well mixed. Beat in vanilla. Smooth batter into greased and floured loaf pan. Bake at 325° for 1 hour and 30 minutes. Remove from oven and let stand in pan for 10 minutes. Remove from pan. Makes 24 servings.
Spread out the rolls into squares (try not to flatten too much). Spread with the melted margarine. Sprinkle with the sugar and cinnamon mixture. Roll up and cut into slices. Bake at 350° until lightly browned.
Peel potatoes if desired. Slice each potato crosswise at 1/4-inch intervals, cutting to but not through, opposite side. Carefully insert onion slices into cuts. Sprinkle each potato with seasoned salt and pepper; dot with 1 tablespoon butter or margarine. Wrap each potato in aluminum foil. Bake potatoes at 400° for 1 hour. Yields 6 servings.
Cream sugar, butter and spices. Add raisins, nuts and soda last. Beat in flour. Bake in a slow oven at 350° for 35 minutes. Ice when cool, or is very good uniced.
Cream sugar, brown sugar, Crisco and butter. Add and beat eggs, salt, milk and vanilla. Blend in remaining ingredients. Bake at 350° for 8 to 10 minutes.
Put all ingredients except broth, in a heavy skillet and cook oven medium heat for about 20 minutes or until the almonds are slightly brown. Stir often. Heat oven to 325°. When almonds are brown, add the chicken broth to the rice mixture. Pour into 1 1/2-quart baking dish. Cover tightly and bake 1 1/2 hours. Makes 6 to 8 servings.
Combine soup and milk in a large saucepan; heat slowly, stirring constantly, to prevent burning. As the mixture becomes hot, add the sliced cheese, again stirring to smooth out lumps. Add garlic, oregano, parsley flakes and sherry. Add fish to mixture and stir to blend all ingredients. Transfer this mixture to an ovenproof casserole dish. Sprinkle bread crumbs on top to coat. Sprinkle bread crumbs with melted butter and place casserole in broiler long enough to lightly brown the bread crumbs. Remove and serve. Can be also served over rice bed, toast, noodles or just plain.
Cream eggs, sugar and oil together until fluffy. Stir in buttermilk and vanilla. Mix dry ingredients and add to the sugar mixture. Drop by tablespoons on an ungreased cookie sheet, only 6 cookies to a sheet. Bake at 400° for 7 to 8 minutes. Yields 70 cookies.
Melt butter/margarine and marshmallows together. Blend in vanilla and food coloring. Fold in corn flakes. Form into wreaths and trees on wax paper. Decorate with red hots.
Preheat oven to 325°. Drain syrup from all fruits. Turn fruit into a 2 1/2-quart casserole. Melt butter, sugar and curry powder in a pan with juices. Pour mixture over fruit. Bake 1 hour. Serves 12.
Core and peel apples; cut into 1/2-inch thick rings and set aside. In a mixing bowl, thoroughly stir together flour, sugar, baking powder and salt. Combine egg, milk and oil. Add all at once to flour mixture, stirring just until combined.
Mix cream cheese, garlic and chopped nuts until smooth. Spread on ham slice. Roll up like jelly roll. Place roll in refrigerator until firm. Slice and serve with crackers.
Combine juices in a large saucepan. Tie spices in a cheesecloth bag; add to juice. Simmer mixture over medium heat for 30 minutes. Remove spice bag. Add bourbon, if desired. Serve hot. Yields 2 1/2 quarts.
Place ham on large piece of aluminum foil and place in large baking pan. Trim all fat from ham. Spread a layer of mustard over entire ham. Follow with a heavy layer of brown sugar. Secure pineapple slices on ham with toothpicks. Pack crushed pineapple around slices; secure cherries with toothpicks in center of pineapple slices. Wrap up ham with foil. Bake at 325° for 4 to 5 hours. Bake every 1 hour or so. Enjoy!!
Mix sugar, oil and eggs. Add zucchini. Sift all dry ingredients together and add to zucchini mixture. Add nuts and vanilla. Bake at 350° for 1 hour. Makes 2 loaves.
In medium bowl, combine soup, green onion, pimento and hot sauce. Fold in crab meat. Spread soup mixture evenly over 12 muffin halves and place on baking sheets. Broil 6-inches from heat for 5 to 6 minutes or until hot and lightly browned. Quarter each muffin half for 48 appetizers or serve as 12 open-faced sandwiches.
Mix crumbs, sugar and butter with fork. Line a 9 x 13-inch pan with mixture. Bake for 10 minutes at 350°.
Put all ingredients in blender; blend. Put in unbaked pie shell. Bake at 425° for 20 to 25 minutes.
Combine cream cheese, juice and rind. Mix well. Add sour cream and sugar. Chill layered fruit in a large bowl. (Layer fruit so that the colors are pretty.) Spoon cream cheese mixture over the top of the fruit. Sprinkle with nuts and chill.
Cream butter and sugar. Add remaining ingredients. Shape into balls. Bake at 350° until lightly browned. Roll in powdered sugar while warm.
Combine ingredients and pour into greased 1 1/2-quart casserole. Set in shallow pan. Fill pan to 1 inch with hot water. Bake at 350° for 40 to 45 minutes. Let stand 10 minutes at room temperature. Serves 6.
Mix together the pumpkin and eggs. Mix all dry ingredients and add to pumpkin and egg mixture. Add the butter, Carnation milk and vanilla. Mix well and pour into unbaked pie shells. Bake at 400° for 50 to 60 minutes. Yields three 9-inch pies.
Sift flour, salt and baking powder. Cream shortening with sugar until fluffy. Add beaten egg yolks and beat thoroughly. Add sifted dry ingredients with milk and vanilla. Beat well. Fold in stiffly beaten egg whites. Pour into cake pans that have been greased and floured. Bake at 350° for 25 minutes or until done. Cool and frost with your favorite frosting.
Mix sour cream and sugar until sugar is no longer grainy. (This is very important.) Add Cool Whip and stir coconut in well. Ice between layers, sides and top of cake. Wrap in Saran Wrap and let stand in refrigerator 1 to 3 days for best taste. This cake also freezes well.
Preheat oven to 350°. Mix dry ingredients well. Add eggs and oil; stir to mix. Bake in a 9 x 13-inch pan for 20 to 25 minutes, until center sinks.
Mix all ingredients together. Drop on cookie sheet. Bake 8 to 10 minutes at 375°.
Saute liver and onion for 20 minutes; cool. Place liver mixture and eggs in blender, a little at a time. Add lemon juice, salt and pepper. Blend until smooth. Remove and garnish with parsley. Yields 1 pint.
Pour water over corn meal. Add butter and salt. Stir until smooth. Add milk, egg yolks and baking powder, then fold in the stiffly beaten whites of 3 eggs. Pour into a greased Pyrex baking dish and bake 50 minutes in a 350° oven.
In a large round crockpot, layer ingredients as listed. Do not mix or stir. Cook on low heat for two hours. Do not lift lid. After two hours, stir well; drop by teaspoonful on to waxed paper. Let cool until firm before removing.
Mix together Rice Krispies, syrup (any kind) and peanut butter. Spread into a casserole dish or a pie pan. Add ice cream on top of mixture. Top with bananas, chocolate syrup and whatever you desire. (You need to eat this soon after you fix it, because Rice Krispies get a little tough.) Easy and delicious.
Sift flour, add baking powder, salt and sugar. Sift again. Beat eggs and add to milk. Combine liquid with dry ingredients, fold in nuts. Let stand in loaf pan for 20 minutes.
Grease a 9 x 12-inch pan. Sprinkle coconut and nuts in bottom. Mix cake mix as directed. Pour over coconut and nuts. Bake 45 minutes at 350°. Cool 10 minutes. Turn out. The bottom makes the icing. Mix first 3 ingredients and spread over cake.
Slice meat thin into strips; brown slightly. Add onion, mushrooms, tomatoes, gravy package and water. Stir; cover and simmer 1 hour. Serve over noodles or rice.
On floured pastry sheet roll pastry to 12-inch circle; place in pie pan. Fold under extra pastry; flute edges. Line unpricked pastry with 2 layers heavy-duty foil. Bake at 450° for 5 minutes. Remove foil. Bake 5 to 7 minutes more or until nearly done. Keep warm.
Mix cornstarch, sugar and salt together. Add boiling water, juice and grated rind. Cook over medium heat, stirring constantly, until thickened. Pour into baked pie shells and chill.
Combine undrained fruit in a bowl. Add marshmallows, stir in pudding mix; add whipped topping and mix. Refrigerate one hour before serving.
Heat oil until hot in an iron skillet. Add rice and stir constantly until it is nice and brown. Remove from heat and drain off all the oil. Add spices and stir briefly. Add onion, tomatoes, pepper and water. Stir well and bring to a boil. Cover pot, lower heat and allow to simmer. Do not stir. Cook until it has absorbed all the liquid, being careful not to allow it to burn. Serves 4.
Slice cabbage and onion thinly or shred them. Toss with 1/3 cup sugar. Mix remaining ingredients; bring to a boil. Pour boiling mixture over cabbage. Let set and, in 5 minutes, mix. Chill in refrigerator and serve on leaves of romaine. Serves 4.
Coat a large saucepan with cooking spray. Saute garlic and onion until soft. Add remaining ingredients, and bring to a boil. Using a potato masher, mash squash and potato until soup is very thick. Add more liquid as desired and simmer for 20 minutes. If desired, add coarsely chopped turkey kielbasa sausage while simmering. Remove bay leaf and serve.