HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook noodles according to package directions. Add the broth to the water while cooking. Drain noodles. Add the soup, chicken and cheese to hot noodles. Add water, stir to mix. Pour into greased casserole dish. Top with bread crumbs, if desired. Bake at 350° for about 30 minutes or until bubbly. This is my family favorite.
Sprinkle sugar over apples and let stand for 1 hour. This is important. Then stir in remaining ingredients. One half of this can be made in 8 x 8-inch pan or entire recipe in 9 x 13-inch greased and floured pan. Bake at 350° for about 45 to 50 minutes.
Melt oleo in a 1 1/2-quart casserole; add onions and raw rice. Stir constantly over low heat until onion is cooked. Pour in undiluted consomme. Cover and bake at 375° for about 1 hour. (Spray casserole dish with Pam first and rice won't stick.)
Line greased 8 x 8 or 9 x 12-inch pan with diced chicken (pieces about 1-inch square). Top with tortillas, chiles and sauce (made from soup, chicken broth and mushrooms mixed together). Repeat layers. Sprinkle top with black olives and paprika. Bake at 350° for 1/2 hour. Delicious!
Cut chicken into bite size pieces. Slice broccoli thin, crosswise. In large skillet on high heat, heat oil. Sprinkle ginger and pepper over chicken and add to skillet; stir-fry for 3 minutes, or until brown. Push chicken to side and add broccoli and onions. Stir-fry for 3 minutes or until tender-crisp. In small bowl, mix 3/4 cup chicken broth, salt and sugar. Pour into skillet and reduce heat to medium-high. Cover and cook 2 minutes. Mix cornstarch with 2 tablespoons water. Stir until smooth. Stir into skillet and cook 1 minute. Remove from heat; stir in Parmesan cheese and sprinkle with croutons.
Combine ingredients in double boiler with water boiling. Beat 7 minutes with mixer until stiff peaks. Add vanilla and blend.
Mix cornbread according to box. Grease an 8 x 8-inch casserole dish and pour 1/2 cornbread mixture in it. Place ground meat next and then a layer of onions, followed by a layer of cheese. Spread creamed corn, then jalapeno pepper and then another layer of cheese. Pour on another layer of cornbread mixture. Bake at 350° for 45 to 60 minutes.
Combine in pan the pineapple and juice, cornstarch, pie filling, sugar and food coloring. Cook over low heat until thickened; remove from heat. Add dry jello. Cool. Stir in nuts and bananas. Pour into pie shells. Refrigerate. Top with whipped topping.
Brown pork slowly in hot shortening. Add 1 cup water with bouillon cube and 1 teaspoon salt (dissolve cube in water with salt). Cover and simmer 1 hour or until tender.
Mix shortening, sugar and eggs together. Sift remaining ingredients. Blend the two mixtures. Chill dough. Roll into balls the size of a walnut, then roll in mixture of 2 Tbsp. sugar and 2 tsp. cinnamon. Place 2 inches apart on greased cookie sheet. Bake at 375° for 8 to 10 minutes (I bake mine 8 minutes**). These cookies will puff up at first, then flatten with crinkled tops. Yields about 36 cookies. (I double the recipe.)
Thaw spinach; squeeze dry. Stir in soup mix, sour cream and mayo. Stir in spinach. Cover; chill for 2 hours. Hollow out rye bread. Fill with dip and serve with little pieces of rye bread.
Combine the frozen lemonade and orange juice concentrates and the strawberries that have been half-thawed with their juice. Place in punch bowl with ice.
Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120° to 130°). Add liquid to dry ingredients. Stir in remaining flour until dough is stiff. Spoon into two 8 1/2 x 4 1/2-inch loaf pans that have been greased and sprinkled with cornmeal. Cover with a cloth and let rise 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately.
In large bowl, combine all ingredients. Pour into greased 11x7x2 inch baking dish. Bake uncovered at 400 degrees for 25-30 minutes or until top and edges are golden brown.
Soften cream cheese to room temperature. Combine cheese with all other ingredients after softened. Mix well. Chill. Makes about 1 pint.
Put fish in shallow pan. Pour on soup. Mix oleo and crumbs. Sprinkle on fish. Bake at 375° for 30 minutes. Sprinkle with paprika or parsley. Makes 4 to 5 servings.
Melt butter or margarine in a frying pan. Add mushrooms. Pour in wine and dressing. Saute on medium heat for 15 to 20 minutes. Serve with toothpicks to spear.
Mix together melted margarine and crumbs and pat into a 13 x 9-inch pan. Mix margarine, eggs and sugar. Beat 15 minutes with electric mixer. Pour over crust. Layer sliced bananas over filling. Spread pineapple over bananas. Spread Cool Whip over pineapple layer and top with cherries and nuts. Chill at least 12 hours before serving.
Heat the oven to 400°. Line 12 muffin cups or grease bottoms only. In a medium bowl, combine flour, sugar, baking powder, lemon peel and salt; mix well. Stir in the berries.
Combine all ingredients and pour into a greased and floured jelly roll pan. Bake 20 to 25 minutes at 350°.
Cut off tops of tomatoes. Carefully scoop out insides with a spoon and save. Saute onion and zucchini in 1/4 cup butter. Add tomato (mashed) that was saved. Salt and pepper to taste.
Preheat oven to 350°. In 2-quart saucepan, melt butter over low heat. Blend in flour. Add milk, stirring constantly, until thick. Add cheese, salt and pepper. Continue to cook until cheese melts. Spread 1/2 cheese mixture on bottom of 2 1/2-quart baking dish. Arrange potatoes and onions over cheese mixture. Top with remainder of cheese mixture. Bake for 1 hour.
Combine cream cheese and peanut butter. Add sugar and milk. Fold in the Cool Whip. Spoon into crust. Serve with Cool Whip on top of pie.
Brown pork chops in skillet. Transfer to baking dish. Pour rice over pork chops. Mix together tomato sauce, taco seasoning and water. Pour over rice and pork chops. Slice bell pepper into rings and place on top of pork chops. Bake at 350° for 1 1/4 hours. Top with American cheese slices. Allow cheese to melt before serving.
Cook pepper, onion and celery in butter on low until tender. Add hamburger, salt, pepper, garlic salt and mustard. Cook until hamburger is done. Add tomato soup, water and tomato sauce with sugar to taste. Simmer about 1 hour. Serve over cooked noodles. Serves 3 or 4.
Combine butter, sugar, flour and milk. Mix well. Pour into casserole dish. Add peaches. Do not stir. Bake at 350° until golden brown (about 45 minutes). Yields about 8 servings.
Mix soup, lemon juice and curry powder. In baking dish, put broccoli, then chicken. Pour mixture over chicken. Spread cheese on top of mixture. Put bread crumbs that have been mixed with butter over cheese. Bake for 30 minutes in 350° oven.
Stir lemon juice into milk and add all ingredients except Cool Whip. Mix well. Fold in Cool Whip and chill.
Mix together and put in baked or graham cracker pie shell. Refrigerate until ready to serve.
Scald milk, stir in sugar, salt and oleo. Cover. Put warm water in bowl and sprinkle yeast. Stir until dissolved. Add warm milk mixture, egg and half flour. Beat until smooth. Add remaining flour to make soft dough. Knead. Let rise until doubled. Roll out and cut; rise about 1 hour more and fry.
Mix the first 3 ingredients. Bring to a boil, stirring constantly, until peanuts pop and turn to honey color. Add soda, stirring fast, then pour on buttered cookie sheet.
Mix all together. Divide mixture in two and form into 2 rolls, each the length of a cookie sheet. Place the rolls on the sheet and bake until tester is dry. Immediately spread with vanilla icing in the can and sprinkle with nonpareils. Cut on the slant and leave until they are cold.
Place corn in a 9 x 13-inch baking dish. Melt oleo. Add onion and green pepper and cook; add to corn. Combine eggs, Jiffy cornbread mix, 1 cup of the Cheddar cheese and the sour cream. Combine all together. Sprinkle 1 cup Cheddar cheese on top. Bake at 350° for 1 hour.
Pack pickles in jars and add 3 teaspoons dill seed, 1/4 teaspoon alum and 1 clove of garlic. Combine water, vinegar and salt and heat until boiling. Pour boiling mixture over pickles and seal.
Place a layer of chopped cabbage in the bottom of a casserole dish. Then add diced potatoes, chopped onions, green beans, mushrooms, hamburger or bulk sausage (uncooked), tomato sauce and Parmesan cheese or other shaker-type cheese in successive layers. Bake at 400° for 1 hour.
Mix cake as directed on back of cake box, omitting water. Mix in soup, raisins and nuts. Bake at 350° for 35 to 40 minutes. Cool.
Mix cottage cheese, egg, Parmesan cheese and sauce. Make layers in this order: noodles, sauce, 1/3 noodles, cottage cheese mix (1/2), Swiss cheese, sauce (1/3), noodles, cottage cheese mix, noodles, sauce (1/3) and Mozzarella cheese.
Combine juices and water; chill. Just prior to serving, add 2 quarts cold ginger ale. Pour over ice cubes or ice ring and serve. Makes 60 cups.
Blend mayonnaise, sour cream and seasonings. Toss with first 5 ingredients. Chill and serve on crisp lettuce.
Mix with fork. Let stand in refrigerator for at least 30 minutes. Serve with any fresh vegetables, snack crackers or chips.
Add cream of tartar to egg whites. Beat at high speed until peaks form. Add sugar gradually, beating continuously. When stiff peaks form, add vanilla. Spread over pies or banana pudding and bake at 425° until brown (approximately 5 to 6 minutes).
Wash beans and place in a large kettle. Cover with water; add salt. Soak overnight.
*Fresh black-eyed peas are often available in supermarkets in the produce section. If desired, substitute 1 pound dried black-eyed peas, cooked, for the fresh.
Boil together first 3 ingredients. Wash and pack pickles in quart jars. Put in alum the size of 2 peas, 3 or 4 pieces of garlic, dill to taste and 3 red hot candies in each jar. You may also add 2 red hot peppers or crushed red peppers. This will cover 6 quarts. After the water boils, let it set about 5 minutes, then pour over the pickles in jars and seal. Boil your lids also. Sometimes the jars don't seal, but they don't spoil. Ready to eat in about 3 weeks.
Mix oil with dry ingredients. Heat and mix well. Pour over oyster crackers. Toss with spatula every hour or so.
Scald milk, add margarine, sugar and salt. In a large bowl, beat eggs. Add yeast to milk mixture. Then add milk mixture to beaten eggs. Mix well. Add flour, knead. Place in greased bowl, or spray with cooking spray, cover with wax paper and then tea towel. Let rise in warm place 3-4 hours. Roll on floured surface. Divide into 3 equal sections. Roll each section out to a round 1/8-inch thick. Spread with soft margarine. Cut with a pizza cutter into 8 triangle pieces. Roll each up going from wide end to sharp point. Place on greased cookie sheet, shaping each one into a crescent. Let rise 2 hours. Bake 400 F 8-12 minutes. Freezes beautifully.
Mix yeast and water and set aside. Mix potatoes and oleo while potatoes are hot. Add eggs, salt and sugar. Blend very well. Blend in flour and yeast water. Mix well. Place dough in a large bowl. Cover with a wet towel and refrigerate until ready to be used. Roll out thin. Cut, brush with melted butter and place in a greased pan. Let rise about 2 to 3 hours. Bake in 450° oven about 10 to 20 minutes. This dough will keep in the refrigerator for about a week (keep towel wet). These are better if you use a bean can for a cutter. Cut and butter tops and then fold half over and let rise.
Preheat oven to 375 degrees. Butter a square pan. Place the apple slices in pan. Mix remaining ingredients and sprinkle over apples. Bake 30 minutes or until apples are tender and topping is golden brown. Serves 6
Combine ingredients and mix well. Chill for at least an hour. Serve with chips. Something a little different for salsa.
Put everything in a roasting pan. Cut 1 1/2 pounds stewing beef in cubes. Bake at 275° for 3 1/2 hours. Makes 4 servings.
Place 1 orange slice in each of 8 glasses. Combine club soda and orange juice; mix well. Pour over orange slice and serve. For added coolness, use crushed ice.
Mix the cheese and cream together with a wooden spoon, then beat vigorously. Stir in the Worcestershire sauce and seasoning to taste. Spoon into a serving bowl and chill before serving.
Soften cream cheese. Add rest of ingredients and mix well with mixer. Refrigerate overnight. Divide into 3 balls. Roll in chopped nuts. Serve with Ritz crackers.
Soak beans overnight; drain. Put in clean water; boil 5 minutes with 1 tablespoon baking soda. (Watch - don't boil over.) Drain. Rinse in clear water; drain. Place in large casserole. Add the rest of the ingredients. Mix thoroughly. Cover. Bake at 350° for 2 hours. Stir 3 times while baking.
Thaw fish enough to separate. Arrange in a buttered Pyrex baking dish, sprinkle fish with pepper and dot with the butter. Mix the shrimp in the cheese sauce. Spread over fish; sprinkle with Parmesan cheese and paprika. Bake at 400° for 25 minutes in a preheated oven. Serve with lemon wedges and parsley sprigs. Makes 4 servings.
In a medium mixing bowl, beat cream cheese and the milk until fluffy. Set aside. In a large mixing bowl cut margarine into flour until mixture resembles coarse crumbs. Stir in half the cream cheese mixture until well combined. Shape into ball in bowl.
Put together in a pressure cooker; cook 15 minutes. Serve with fat-free crackers.
Mix and bake for 1 hour in 350° oven. Stir every 15 minutes.
Cook broccoli	according to package directions. Drain thoroughly. Saute	onion in butter until tender. Stir onions into broccoli.
Mix all ingredients in blender and pour into 10-inch buttered pan. Bake 1 hour at 350°.
Boil chicken in water until done. Cool. Remove from bones and return meat to broth. Reheat to boiling. Mix margarine, salt, pepper and baking powder in mixing bowl. Add hot water. Stir until margarine is melted and other ingredients dissolve. Add flour until dough is stiff. Roll out thin on floured board. Cut into strips and add to boiling chicken broth. After dumplings cook, add milk.
Brown roast in large skillet. Be sure to mix mayonnaise with soup, then add water to soup mixture. Mix well. Pepper roast and	put chopped onion and pepper over roast. Then pour soup mixture over roast. Cook over low heat until tender and gravy is thick. Add more water, if needed.
Blend sugar and cornstarch together. In a medium saucepan, add sugar and cornstarch mixture. Add beaten eggs and slowly add lemon juice until blended. Add lemon rind. Add milk; blend. Cook over medium heat, stirring constantly, until smooth and thickened like a thick pudding. Be careful and don't scorch bottom.
Soak peas overnight. Cover with water and boil with salt pork for 1 to 1 1/2 hours.
Combine flour, salt, pepper and mustard and sprinkle over steak; pound in meat. In heavy skillet, brown in oil. Add water and Worcestershire sauce and simmer 1 1/2 to 2 hours in covered skillet. Pour mushroom soup over meat and cook 10 minutes longer. Serves 6 to 8.
In a medium bowl, stir together the first 4 ingredients until smooth. Add apples and celery; toss to coat well. Cover; chill. Just before serving, sprinkle with walnuts. Makes 6 servings.
Cook spinach; drain well. Combine all ingredients, mixing well. Roll into balls the size of walnuts. Freeze. Before serving, place on cookie sheet still frozen. Bake 10 to 15 minutes at 350°. Makes about 60 balls.
Combine sour cream, sweetened condensed milk and Tang powder in a bowl. Mix well. Put into pie shell. Spread with whipped topping and garnish. Chill for 4 hours.
Place all ingredients in a mixing bowl and beat with electric mixer for two minutes. Bake in a 9 x 13-inch pan or two 8-inch round pans, according to package directions.
Brown ground beef. Drain. Add the packet of taco seasoning and mix well. Pour in the chili tomatoes and stir together. In a 9 x 13-inch pan, layer 1/2 of the hamburger/tomato mixture, 1/2 bag of the Fritos, 1/2 of the Velveeta cheese slices, 1/2 of the shredded cheese. Now put another layer of remaining hamburger/tomato mixture and the rest of the cheese. (Reserve the 1/2 bag of Fritos for after casserole is baked.) Bake for about 30 minutes in a 350° oven. Remove from oven and put the remaining Fritos on casserole. Serve hot.
Pour salt on tomatoes, onions, green pepper and celery. Refrigerate overnight. Drain but don't press. Put in large kettle and add pepper, sugars and vinegar. Cook until thick. Boil and stir another 35-40 minutes. Don't let it stick to pan. Put in hot jars and seal. Great with chips and meats as a relish. For a milder salsa taste, decrease black pepper usage.
Heat soup. Add dissolved gelatin (do not add gelatin until soup is heated). Cool slightly. Add other ingredients and put in mold; chill overnight. Unmold 1/2 hour before serving. Serve with Wheat Thins.
Have ingredients at room temperature; mix together. Optional is coarsely ground black pepper on top. Food processor works well. May be frozen. When thawed, put in processor again to restore creamy texture.
With mixer, beat shortenings together until fluffy. Add both sugars; beat until well blended. Beat in eggs and vanilla. Set aside. In separate bowl, mix together flour, soda, salt and pudding mix. Gradually add to beaten mixture, stirring well. Stir in chocolate chips. Drop by heaping tablespoonfuls onto ungreased cookie sheet. Bake at 350° for 14 to 18 minutes. (Longer baking time yields a crunchier cookie; less time a chewy one.) Yield: 4 dozen cookies.
Preheat oven to 350°. Coarsely chop ham, broccoli and onion. Finely snip parsley. Grate Swiss cheese. Mix all ingredients together except rolls and set aside. Arrange crescent triangles in a circle on a round baking pan or pizza stone with bases overlapping in center and points to the outside. There should be a 3-inch diameter circle in center. Evenly spoon filling over crescent rolls. Fold points of triangles over filling and tuck under base at center. Filling will not be completely covered. Bake 25 to 30 minutes or until golden brown. Makes 8 servings.
Wash chicken and place on broiler pan that has been sprayed with Pam cooking spray. Bake in a 400° oven for about 40 minutes. While chicken is baking, mix together the other 5 ingredients. Brush on chicken and broil 2 to 3 minutes on each side.
Crush Oreo cookies. Place 1/2 of the cookie crumbs in the bottom of the cake pan. Press firmly. Beat milk, vanilla, sugar and cream cheese in a bowl until creamy. Add dry pudding mix and mix well. Pour mixture over cookies in pan. Add other layer of cookie crumbs. Top with Cool Whip. Garnish with sprinkles of crumbs. Refrigerate until ready to serve.
Beat egg yolk with sugar and whip cream until light; combine with sugar mixture. Beat egg white. Add vanilla and fold into cream mixture. Delicious with sponge cake.
Mix first 3 ingredients, add mixed dry ingredients. Add cereal. Mix altogether and place in greased muffin tins. Bake at 400° for 15 to 25 minutes. Batter stores in refrigerator up to 6 weeks. Excellent fiber food source. Eat one muffin daily.
Beat eggs. Add buttermilk, salad oil, cream and yeast. Stir, then add flour, baking powder, soda, sugar and salt, which has been sifted all together. Stir thoroughly. Set in refrigerator overnight. Bake on hot griddle.
Mix boiling water, Jell-O, pineapple with juice and blueberry pie filling. Pour in a large dish and let congeal. Mix cream cheese, sour cream, sugar and vanilla. Add pecans. Spread over congealed Jell-O.
Cream butter well and blend in sugars. Beat eggs and add vanilla. Sift together flour, baking powder and baking soda; stir into creamed mixture. Stir in coconut, oatmeal and Rice Krispies. Drop by spoonful onto greased baking sheet. Bake at 350° for 10 to 12 minutes or until brown.
Mix shortening and sugar. Mix hot water and all-bran. Let cool. After it has cooled, add eggs and salt. Dissolve yeast cakes in warm water and add to mixture, then add flour. Make into rolls. Let rise 2 hours or until light. These need to rise only once and may be kept in refrigerator or may be frozen before rising.
Mix the brown sugar, cornstarch and egg yolks well, then add milk. Cook until thick. Add 3 teaspoons vanilla. Add peanut butter. Cool. Pour into baked pie shell and top with meringue or Cool Whip. Makes 2 big pies.
Mix sugar, cocoa, milk and margarine together and bring to a boil. Let boil 2 minutes. Remove from heat and add peanut butter and oatmeal. Mix thoroughly and quickly drop on waxed paper. (This mixture cools very fast so work quickly).
Melt margarine in a large skillet. Add celery and onion. Saut until tender. Stir in thyme, sage, salt (if using) and pepper. Set aside. Mix dried broken bread and parsley into the vegetable mixture. In medium saucepan, heat broth to a simmer. Place dressing mixture in a large mixing bowl. Starting with about 2 cups of hot broth, pour over top of bread mixture, stirring until evenly moistened, adding more broth for a moist consistency. Transfer mixture to a shallow casserole. Cover and bake in a preheated 325° oven for 30 minutes. Uncover and continue to bake until lightly browned, about another 15 to 20 minutes.
Spread beans on pizza pan; mix sour cream, mayo and taco seasoning together and spread over beans on pan. Top with chopped green onions, then olives, then cheese. Spread on crackers or use chips.
Brown meat and onion. Drain and spoon into pie shell. Combine eggs, milk, cheese and seasonings. Mix and pour on meat. Bake at 375° for 25 to 30 minutes. Spread pizza sauce over pie and top with remaining cheese. Bake 5 to 8 minutes longer. Cut into wedges. Makes 6 servings.
Combine 1 egg, onion, Parmesan cheese and potatoes. Mix well. Transfer to 9-inch pie plate or 10-inch quiche dish. Pat in bottom and up sides. Bake, uncovered, at 400° for 35 minutes. Reduce heat to 350°. Remove and cool on rack.
Brown pork sausage in a skillet and drain. Stir in Velveeta cheese (cut into thin slices or chunks). Add only about 1/8 cup ketchup and 1 teaspoon Worcestershire sauce.
Grease a 9 x 13-inch pan. Put 1/2 wafers in pan. Melt chocolate and margarine. Remove from heat and add 10x sugar, salt, vanilla and egg yolks. Mix well. Beat egg whites until stiff; fold into chocolate mixture. Pour mixture over crumbs. Chop peanuts and spread over chocolate mixture. Cut ice cream into 5 slices lengthwise. Put over chocolate mixture. Put other half of wafers over ice cream. Top with whipped topping. Freeze.
Mix all ingredients, except butter and vanilla. Microwave on High until thickened. Remove from heat. Stir in butter and vanilla.
Beat cheese with a fork until smooth. Add 1/2 cup nuts, pepper, pineapple, onion, and salt. Shape into a ball. Roll in remaining nuts. Chill 5 hours or overnight.
Grease a 1 1/2-quart oblong baking dish. Brown pork chops in lard or drippings seasoned with pepper. Cook spinach according to package directions, but reduce cooking time to 5 minutes. Drain spinach. Fold in soup and pour into baking dish.
Tear spinach and lettuce into bite sized pieces into a large bowl. In a skillet, fry the bacon until crisp, then drain the fat. Combine with spinach and lettuce. Chop eggs and add to mixture. Pour in dressing and toss lightly. Serves 4 to 6.
Cook macaroni as directed; drain. Fry hamburger, onions and peppers together until brown. Drain hamburger. Add tomato sauce and simmer. Into large baking dish, add a layer of macaroni, then strips of American cheese, then sauce. Repeat. Top with layer of cheese. Bake in oven at 350° for 20 minutes, or cook in microwave for 5 minutes.
Preheat oven to 350°. Place fish in a shallow baking pan that has been sprayed with a nonstick spray. Spread mixture evenly over fillets. Sprinkle with Parmesan cheese. Bake, uncovered, 30 minutes.
Beat sugar, eggs and oil until light colored. Add flour, baking powder, cinnamon, salt and vanilla. Fold in apples and chopped nuts. Bake in 9 x 13-inch greased and floured pan at 350° for 40 minutes.
Pour light cream over diced white bread. Allow to soak in. Stir until smooth. Beat together butter and egg yolks until foamy. Add cottage cheese and salt. Fold in white bread soaked in cream.
Mix sugar, peanuts, and syrup in skillet and cook until tan, stirring constantly. Remove from heat; add butter and baking soda. Pour on buttered foil. Cool and break into pieces.