HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat and onions. Drain well. Combine all ingredients in a large pot. Simmer, covered, for at least 2 hours or longer. Serves 10.
In a large bowl, combine sour cream, light cream, onion, chilies, salt and pepper. Stir in potatoes, chicken and 2 cups of the cheese. Pour into a greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350° for 1 hour and 15 minutes, or until golden brown. Sprinkle with remaining cheese before serving. Yields 6 to 8 servings.
Brown hamburger and drain. Spread in bottom of oblong baking dish. Layer onion, peas, potatoes, salt, pepper and mushroom soup. In saucepan, melt oleo. Add 1 cup water; bring to a boil. Break up bread and spread on top. Bake at 350° for 1 hour.
Mix all ingredients well. Pour in a buttered casserole dish and bake at 325° for 1 hour.
Mix all ingredients together. Place on rounds of party rye bread on cookie sheet. Pop into oven. Watch until brown and tops are "bubbly". Serve immediately. Good with cocktails.
Put the marshmallows in a saucepan with the butter. Melt over low heat, stirring constantly, until completely melted. Remove from heat. Add the Rice Krispies. Stir until they are coated. Put in a 9 x 13-inch baking pan that has been sprayed with cooking oil. Cut into squares when cooled. You may also roll into balls.
Place rolls in well-greased Bundt pan. Pour melted butter over frozen rolls. Combine pudding mix and brown sugar. Sprinkle over rolls and butter. Sprinkle nuts over top. Leave out overnight. Bake at 350° for 30 minutes.
Beat cream cheese, sugar, egg yolk and vanilla until smooth. Save 2 rectangles of crescent dough and arrange the other 12 triangles (on 13 or 15-inch round pan) with points in center. Leave points loose and push dough together to form circle.
Melt margarine in oblong pan. Mix sugar, baking powder, salt, flour, milk and vanilla. Mix and pour over the melted margarine and put the peaches which have been cooked on top of the dough mix. Bake at 325° until dough comes to top and browns nicely. Very nice with ice cream on top.
Mix and freeze in ice cream freezer. Makes 1 gallon. You can make strawberry by using strawberry soda and substituting 2 cups frozen strawberries for pineapple.
Butter sides and bottom of 9 x 13-inch dish. Boil chicken until completely done. Let cool, then remove skin and bones and cut chicken into small pieces. Layer broccoli, then chicken in dish. Mix soup, mayonnaise and lemon juice. Spread over chicken. Grate cheese over top, then sprinkle bread crumbs or crackers over cheese. Bake at 350° for 30 to 40 minutes.
Combine first 6 ingredients. Dip chicken in melted butter then coat in crumb mix and place skin side up in ungreased 9 x 9-inch dish. Bake 50 to 60 minutes to tender in 375° oven. Combine other ingredients to leftover butter and when chicken is golden brown, pour butter mix over and continue to bake 5 minutes. Serve and spoon sauce over meat. Serves 4.
Mix together cheese and margarine. Add flour and paprika. Work together with hands. Take 1 tablespoon of dough and wrap around the olives or links. Bake 20 minutes at 400° on ungreased baking sheet. May make ahead and freeze.
Mix all ingredients. Pour in uncooked pie shell. Bake 10 minutes at 375°. Bake 30 minutes at 350°.
In a 1 1/2-quart casserole, micro-cook zucchini and 2 tablespoons water, covered, on 100% power (HIGH) for 4 to 6 minutes or until tender, stirring once. Drain in a colander. Set aside.
Boil water, rice, salt and onions until water is gone. Add oleo, then soup, chicken and milk. Pour into pan. Top with crumbs. Bake at 350° for 1 hour.
Combine sausage, cheese and Bisquick thoroughly to make dough. Make into bite-size balls and bake on a cookie sheet for 20 minutes in a 375° oven. Serve piping hot.
Mix crushed graham crackers, butter and 1/4 cup sugar. Spread in 9-inch pie plate. Beat cream cheese, 1/4 cup sugar and eggs. Pour over graham cracker mixture. Bake at 350° for 20 minutes; cool. Pour can of pie filling over cooked mixture and chill. Serve with whipped cream. Serves nine.
Boil chicken breasts and chop into bite-size pieces. In saucepan, saute finely chopped onion in butter or margarine. Add mushroom soup, cream of chicken soup, evaporated milk, mushrooms, pimento, cheese, salt and pepper and soy sauce. Place deboned chicken in 9 x 13-inch casserole dish. Top with 2 cans drained asparagus spears. Pour sauce over chicken and asparagus. Sprinkle with parsley, chopped fine. Bake 45 minutes at 350° or until bubbly. Serve over rice.
Blend shortening and sugars in large bowl. Beat in vanilla and eggs. Sift remaining dry ingredients and mix together well with sugar mixture. Stir in candies.
Cream shortening and sugar together, then add flour and cream together. Add nuts. Roll in balls. Bake at 350° for 10 minutes. Sprinkle with powdered sugar. Great at Christmastime!
Put all ingredients into blender; blend until smooth. Pour into a sprayed 9 or 10-inch pie plate. Bake at 350° for 45 to 50 minutes.
In an enameled or stainless steel sauce pan, combine vinegar, cloves, water, peppercorns, bay lef, salt and garlic. Bring to a boil over high heat, drop in the mushrooms, and reduce the heat to low. Simmer uncovered, for l0 minutes, stirring mushrooms occasionally, then cool to room temperature. Remove the garlic and pour the entire contents of pan into a quart jar. Slowly pour the vegetable oil on top; secure top with plastic wrap and cover the jar tightly. Marinate in refrigerator for at least a week.
Combine first 5 ingredients, mix until crumbly. Press half of mixture into bottom of ungreased 8 or 9 inch square pan. Combine remaining ingredients. Beat until smooth and creamy. Pour over crust. Top with remaining crumb mixture. Bake at 350° for 30 to 35 minutes. Cool, cut into bars. These freeze well.
Cream the butter, cream cheese and sugar until light and fluffy. Add salt and flavorings; beat well. Add eggs, one at a time, beating well after each. Stir in flour; beat well. Pour into well-greased and floured tube pan. Bake in a preheated 325° oven for 1 1/2 hours.
Beat eggs, sugar, and oil in mixing bowl until light and fluffy. Add flour, salt, cinnamon and baking soda, beating until smooth. Stir in pineapple with juice, bananas and nuts. Pour into greased tube pan. Bake for 350° for 1 hour. Cool in pan for several minutes, turn upside on wire rack to cool completely.
Mix flour and salt; cut shortening into flour. Add cold water. Mix well, roll out and place in pan. Bake at 450° for 10 minutes.
In small bowl, combine 1/2 tomato sauce, brown sugar and mustard. Set aside. In large bowl, combine the remaining ingredients.
In previous recipe, substitute 2 tablespoons molasses for the milk and cinnamon for nutmeg.
Soak bread slices in clam juice. Mix together all ingredients. Put into a large loaf pan. Bake in 375° oven for 46 to 60 minutes.
Bake cake in a glass oblong dish, following directions on box. When cooled, punch holes every 1/2 inch through out cake. Pour into holes of cake 1 can condensed milk, followed by 1 can of creme of coconut. Follow this with 1 can crushed pineapple and top with one tub of whipped cream, sprinkle with shredded coconut and refrigerate immediately. Best served after cake has set for 24-28 hours.
Roll biscuits thin. Wrap around 1/4 large apple. Place upside down in a 9 x 13-inch baking pan.
Arrange pork chops in single layer in a large shallow baking dish; set aside. In a small bowl, using fork, beat sugar, Worcestershire sauce, Creole seasoning, oil and vinegar to blend well. Pour mixture over chops in baking dish, turning chops to coat both sides, rubbing marinade in well. Let stand at room temperature 30 minutes or in refrigerator up to 12 hours. Heat broiler; position rack about 6-inches from heat. Arrange chops on rack in broiler pan; broil 6 minutes on each side until lightly browned. Also great on grill.
Mix all ingredients in mixing bowl.	Pour in greased baking dish. Sprinkle with paprika and bread crumbs (optional).	Bake at 350° for 15 to 20 minutes.
Place one slice ham on each flattened chicken breast and fold cheese to lay in center of ham. Roll breast and fasten with toothpicks. In small saucepan mix all sauce ingredients and heat until cheese is melted. Place chicken rolls in baking dish and cover with sauce. Bake covered at 375° for 1 hour, until chicken is fork-tender. Delicious!
Combine ground beef, bread crumbs, egg and onion. Roll into balls about 1 1/4-inches in diameter. Brown in skillet on medium heat. Drain excess grease. Add soup, beans, corn, water, mustard and salt. Simmer on low heat 20 to 25 minutes. Serves 6 to 8.
Brown chicken lightly in oil. Remove chicken. Add onion and garlic; cook until tender. Add tomatoes, tomato paste, drained mushrooms, salt, basil, oregano, pepper and bay leaf; mix well. Return chicken to skillet. Cover pieces with sauce. Simmer, covered, for 45 minutes. Add wine; simmer, uncovered, 15 minutes longer. Remove bay leaf.
Pour frozen orange juice and milk into blender. Scoop in ice cream. Cover and blend on high for a few seconds. Makes 3 to 4 shakes.
Pour boiling water over dates and soda. Let stand until cool. Cream sugar and butter. Add egg and date mixture. Add walnuts and flour. Bake in a 350° oven about 45 minutes.
Mix pudding with milk; beat with mixer until it begins to thicken like custard. Add sugar and Carnation. Add fruit, if desired.
Boil ziti (pasta) 10 minutes. Drain. In large pot fry onions in olive oil until golden. Add tomatoes, Italian seasoning and shredded cheeses. When cheese melts, add ziti. Then place in greased 9 x 13-inch pan. Put more cheese (preferably Mozzarella) on top and bake at 350° for 45 minutes or until top gets brown.
Mix in enough flour to be stiff enough to roll in small balls. Place on greased cookie sheet and crisscross with fork. Bake at 350°. Take out of oven while soft in the middle.
Mix all ingredients well. Bake in a 1 1/2-quart casserole dish at 350° for 30 minutes.
Mix ingredients; grease another bowl. Put dough in, cover with foil and let stand overnight (do not refrigerate). Next morning, knead a little. Divide into 3 equal parts. Put into greased pans and brush with oil. Let rise 4 to 5 hours. Keep covered with waxed paper. Bake at 350° for 30 to 40 minutes. Remove from pans, brush with butter. Cool on rack. Wrap well and store. Bread may be frozen.
Brown ground beef in a large saucepan; drain grease. Add remaining ingredients (except spaghetti). Cook until onion and celery are tender. Cook spaghetti according to package directions. Drain and mix with sauce. Serves 6.
Take a plastic container with a lid. You will have to decide what size you need. Each day as you have leftover food, put it in the container and store in freezer. Keep adding leftovers until you have enough to make soup. Add onion, bell peppers and celery to taste (saute first). If you need extra liquid, put water or tomato juice in the amount you need to make it as thick as you like. A small amount of chili or meat sauce added makes it real good. Also, macaroni and cheese adds to the taste. If the soup is in the sweet side, add a little vinegar; or if it's too sour, add a little sugar. Cook until the flavors have blended together.
Prepare cake according to directions and bake in a 9 x 13 inch pan. let cake cook for 15 minutes. Pierce top of cake with a toothpick all over.
In large skillet, heat margarine. Saute onion and pepper for three minutes. Add eggplant and mushrooms. Saute 3 minutes. Add tomatoes and seasonings. Cook 1 minute. Spread stuffing mix over bottom of casserole. Layer half the vegetable mix, one cup cheese and the remaining half of the vegetable mix. Cook 30 minutes at 350°. Sprinkle with remaining cheese and bake 10 minutes longer.
Drain pineapple and mandarin oranges. Mix liquid with one package of vanilla instant pudding. Pour over fruit.
Drain the beans and add all ingredients except sugar and vinegar. Heat the sugar and vinegar. Add to bean mixture. Let marinate in refrigerator for 24 hours.
Cover apples and ham with water and simmer 2 hours. Add brown sugar and simmer 1 more hour. Mix flour, baking powder and salt; mix egg, butter and milk in separate bowl. Add to flour mixture; drop by tablespoon into simmering ham and apples. Cover tightly and cook 15 minutes without lifting lid. Makes 8 to 10 servings.
Mix together cornmeal, soda and salt. Add eggs, oil and buttermilk. Beat until smooth. Heat cast iron skillet on the stove until hot. Pour in batter and bake at 400° for 30 to 35 minutes.
Cook first 4 ingredients together until tender. Cover bread crumbs with hot broth until dissolved. Add chicken, eggs and soup. Pour into a greased 9 x 13-inch greased casserole. Let set overnight in refrigerator. When ready to bake, cover with topping and melted butter. Sprinkle with almonds. Bake at 350° for 45 minutes. Makes 10 servings.
Remove casings from sausage and crumble. Brown sausage with onion and garlic in a deep saucepan. Pour off excess fat. Add tomato paste and tomato sauce, water (wine), oregano, basil and rosemary. Cover and boil gently for 20 minutes.
Brown ground chuck with onion, garlic and pepper to taste; set aside. Brown rice in margarine. When brown, add water, packages from rice mix, 1/2 cheese, salsa sauce and ground chuck. Mix together; bring to boil, then lower and cover. Simmer until done. Stuff parboiled peppers and arrange in a 9 x 13-inch pan with any extra stuffing. Sprinkle top with the rest of the cheese. Bake at 350° for 30 minutes.
Cut large green tomatoes into 1/2-inch slices. Coat slices in flour, sugar, salt and pepper mixed together. Fry in hot oil until golden brown.
Pack okra tight in 6 or 7 pint jars. Bring to a boil all ingredients. Pour over okra you have packed into jars. Seal jars.
Mix together sugar, oil, vinegar, salt and pepper and pour over lettuce and onions.
Combine first 6 ingredients in small bowl. Beat at medium speed until smooth. Stir in vinegar, catsup and paprika. Makes 1 cup.
In a large bowl, mix first 6 ingredients. Shape into golf ball size. Brown in oil over medium heat. Turn frequently until completely browned. Remove from frypan. Drain oil. Prepare soup per can instructions. Place meatballs in frypan. Cover with soup mixture. Heat over low flame 15 minutes. Serve atop noodles or over rice.
Cube into blocks the tofu and line a 9 x 13-inch pan with the tofu. Saute hamburger; add onion and saute until onion is soft and hamburger is done. Drain off all oil. Stir in water chestnuts and minced green onions. Add shoyu, sugar and garlic and simmer until liquid is absorbed. Pour meat over the tofu. Beat the eggs and pour over entire meat surface. Bake in 350° oven for 30 to 45 minutes until eggs are cooked.
Put first 3 ingredients into boiler on top of stove and allow to come to a full boil (stirring all the time). Remove from stove. Sift sugar, flour and salt. Put the flour mixture and vanilla into chocolate mixture, stirring. Add eggs. Add buttermilk with soda, mixed. Beat all in mixer. Grease and flour two long pans (9 x 13 x 2-inch) and bake at 400° for 15 minutes.
Mix flour, sugar, baking powder, salt and nutmeg in large bowl. Add blueberries. Stir to coat evenly. In small bowl, beat eggs. Blend in milk and butter. Add to blueberry mixture. Stir just until blended.
Blend shortening, sugar and eggs and add 4 cups flour. In a separate bowl, put the raisins and coat with the 1/2 cup of flour. Add raisins, lemon and baking powder to dough and mix well. Cook at 225° for 2 hours and 25 minutes.
Sift together the flour, baking soda and sugar. In a large bowl, lightly beat the eggs. Mix in oil and rind. Stir in the sifted flour mixture until just blended. Fold in the strawberries and nuts. Do not overblend or the bread will be tough.
Cut potatoes, onion, green pepper and red pepper into chunks. Mix all ingredients in shallow baking pan, arrange in single layer. Bake until potatoes are tender and golden brown, stirring occasionally. Bake at 400° for 45 minutes. Makes 4 to 6 servings.
Place bread cubes in greased oblong baking dish; sprinkle grated cheese over bread. Sprinkle sausage over cheese and pour margarine over sausage. Beat eggs with mustard, salt and milk and pour over casserole. Cover and chill overnight. Bake, uncovered, in 350° oven for 1 hour or until firm. (Bacon or ham may be used in combination with sausage.)
Butter good-sized shallow casserole. Spread beef over bottom of dish. Arrange chicken breasts neatly on beef. Top each piece chicken with bacon. Pour cream and soup mixture over all. Cover dish with foil. Bake in preheated 300° oven for 2 hours. Remove foil and bake another hour until nicely browned on top. This is good served with rice.
Stir all ingredients together, except the chocolate chips. Press into a 10 x 15-inch jelly roll pan. Melt chocolate chips and spread on top. (It is easiest to cut into squares while chocolate is still soft.)
Grease 2 cookie sheets. Heat oven to 350°. Beat egg whites until stiff, add sugar. Beat until very stiff. Fold in vanilla, chocolate chips, and nuts. Drop by spoon on cookie sheets. Turn oven off. Put cookies in oven for at least 3 hours or better if overnight. Do not open oven until ready to take out.
Crumb Oreos and set aside. Cream margarine, cream cheese and confectioners sugar and set aside. Mix milk and vanilla pudding together and fold into Cool Whip and add to cream cheese mixture.
Combine all ingredients. Cook, uncovered, in a roaster for 3 hours at 325°. Can use crock-pot. Check and stir a few times.
Wash apples and celery. Dice celery. Remove cores from apples and dice (do not peel apples). Mix apples, celery, nuts and mayonnaise together in a large bowl.
Drain vegetables and corn; add onion and mayonnaise. Pour into casserole bowl and cover with cheese; then crumble crackers over top. Melt margarine and pour over top. Bake in oven at 350° for 45 minutes.
Put pickles in large container so they can be stirred often. Pour sugar over pickles with garlic and Tabasco sauce. Stir often and let set at least overnight.
Blend margarine. Add cheese, a little at a time. Add flour, a little at a time. Add 1 teaspoon water. Add pepper. Put in cookie press. Use star disk. Bake at 300° for 20 minutes.
Cream shortening and sugars together; add vanilla and eggs. In a separate bowl, sift flour, soda, salt and baking powder. Add flour and oats alternately to sugar mixture, then add nuts and chocolate morsels. Drop by teaspoon on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix sugar and butter; add egg and flavoring. Mix thoroughly. Measure flour by dipping method or sifting. Stir in dry ingredients and blend. Refrigerate 2 to 3 hours. Heat oven to 375°. Roll dough to 3/16-inch thick on lightly floured pastry cloth and cut with cookie cutter. Sprinkle with sugar and place on lightly greased baking sheet. Bake 7 to 8 minutes or until delicately golden.
In skillet, combine water, soy sauce and oil. Add the zucchini and onion, stir fry for 4-5 minutes or until vegetables are crisp-tender. Add the rice, tomato and carrot. Stir fry for 2-3 minutes or until heated through. sprinkle with almonds. Yield: 4 servings.
Beat eggs and add milk. Mix cream cheese with one can water until smooth. Add to egg mixture. Then add vanilla and mix well. Set aside. Put sugar in saucepan and cook on high until sugar caramelizes to brown color. Pour into center of 9 x 5-inch glass baking dish and shift dish from side to side until sugar covers it completely. Let sugar cool and harden. Pour flan mixture into dish. Put dish into a 13 x 9-inch pan and fill with water until it reaches about halfway up flan dish. Bake at 250° for 2 hours. Cool and refrigerate. When ready to serve, invert dish onto larger platter and cut into pieces.
Saute onions and mushrooms in margarine. Spoon the bacon, mushrooms and onion onto bottom of shell. Sprinkle cheese next. Beat eggs. Add the light cream and spices. Pour mixture over all. Bake at 325° for 50 to 60 minutes. Knife inserted in middle should come out clean.
Cream sugar and shortening. Beat in eggs. Stir in milk, mashed bananas and pineapple. In separate bowl, mix flour, bran, baking powder and salt. Add to banana mix. Stir in nuts. Bake in 2 greased loaf pans at 350° for 1 hour.
Cream shortening, sugar and vanilla. Add well beaten egg. Mix with sifted flour, baking powder and salt. Add alternately with milk and first mixture. Turn into greased cake pan. Bake in a slow oven at 350° for 45 minutes.
Combine soup, sour cream and chiles to make sauce. Dip tortilla in hot oil. Remove and place some chicken, onion and cheese in tortilla. Roll and place in baking dish. Pour sauce over tortillas and sprinkle with cheese. Bake at 325° for 30 to 40 minutes or until bubbling. Serves 6 to 8.
Mix together all ingredients, except almonds and hazelnuts. Add almonds and hazelnuts.
Combine contents of rice and seasoning packets, water and butter in medium saucepan. Bring to a boil. Cover tightly and simmer 20 minutes. Stir in ham. Cover and remove from heat. Let stand 5 minutes or until desired consistency. While rice cooks, cut green pepper in half lengthwise. Remove seeds and membranes. Cook in salted boiling water about 5 minutes; drain well. Fill pepper halves with hot rice mixture. Makes 4 servings.
Do not use a mixer. Combine first 3 ingredients, then add the rest. Pour into greased tube pan and bake at 350° for 1 hour and 15 minutes.
Preheat oven to 350°. In large bowl beat margarine and sugar until fluffy. Add eggs and vanilla. Mix well. Combine dry ingredients, stir into margarine mixture (dough will become stiff). Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheet. Press cherry half into center of each cookie. Bake 8 to 10 minutes. Cool.
In a large bowl, toss bananas in lime juice. Add melon balls, pineapple, grapes, strawberries and coconut. Layer marshmallows on top. Cover and chill for 4 hours. In a 6 1/2-cup service bowl, stir together the yogurt, 1/4 cup lime juice and the honey. Cover and chill for 4 hours. Just before serving, drain fruit. Stir in yogurt mixture. Toss to coat well. Serve immediately.
Toast English muffins. Mix ketchup, oregano and garlic powder. Spread on muffins. Sprinkle cheese on top.
Combine ground chuck, sausage, onions, garlic and jalapeno peppers in large pan. Brown, then drain well. Add remaining ingredients and mix well. Cook over low heat 1 1/2 to 2 hours. Serve with grated sharp Cheddar cheese on top.
Cream eggs, sour cream, butter and sugar until fluffy. Mix soda with flour and stir or beat into creamed mixture, gradually, until it is a good consistency to roll out. Cut out cookies with a cookie cutter. Sprinkle with sugar on the cookie sheet. Bake at 350° for 10 minutes. Test baking time according to your oven.
Cook noodles, saute onion, beef and pepper. Mix in tomato sauce. Butter casserole. layer noodles on bottom (1/2 of noodles); mix cheeses and sour cream together. Place on top of noodles. Put beef mixture next and remaining noodles on top. Bake at 350° for 1 hour with cover or with aluminum foil. This makes enough for 2 meals. Can be prepared ahead and baked for company. Freezes well.
Cook and drain noodles. Meanwhile, combine tuna, mushroom or celery soup, water and sweet peas. In ungreased 1 1/2-quart casserole, layer noodles, soup mixture and crushed package of salt-free potato chips. End with the chips on top. Bake in 350° oven for 30 minutes. Serve with green salad and rolls.
In bowl, mix flour, salt and sugar. Add butter and work mixture till it is coarse. Add beaten eggs and water to make pliable dough. Gently, by hand, blend ingredients. Form into two balls; one for bottom and sides of baking dish and one to cover filling. Wrap balls in plastic wrap and refrigerate for 30 minutes.
Combine the first 5 ingredients. Cut up the spareribs into small pieces; soak overnight in sauce. Bake in a shallow pan at 275° for about 3 hours, spooning the sauce over the meat occasionally. You can also cook quickly at 350° for 1 hour, if necessary.