HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put hot water on for egg noodles and cook according to package directions. Saute onion and mushrooms in olive oil until tender. Add sour cream, soup and milk. Stir to combine. Continue to cook over medium to low heat. Add cubed meat or tofu and gently cook all until noodles are done, 10 to 15 minutes. Add black pepper and paprika. Serve over noodles. Easy to double.
Heat oven to 375°. Place sweet potatoes, cut sides up, in ungreased square baking dish, 8 x 8 x 2-inch. Spread applesauce over sweet potatoes. Mix brown sugar, nuts and cinnamon. Sprinkle over applesauce. Dot with margarine. Cover with aluminum foil and bake about 30 minutes or until hot. Yields 4 to 6 servings.
Drain and flake salmon. Add all ingredients and mix. Pack into well-greased 8 x 4-inch loaf pan. Bake at 375° for 50 minutes.
Combine ingredients. Press half of crumbs into 8 x 10-inch pan. Spread half of 1/2 gallon vanilla ice cream or frozen yogurt over crumbs. Cover ice cream with 12 ounce jar of apricot jam. Top jam with remaining ice cream and then remaining crumbs. Freeze.
Mix oil, Ranch dressing and lemon pepper. Toss with broken up pieces of pretzels. I use a large plastic bag to toss.
Heat all ingredients, except noodles, to boiling in 4-quart Dutch oven. Reduce heat. Cover and simmer until chicken is done, about 45 minutes. Skim fat, if necessary.
Sift together the flour and cinnamon. Heat oil (1 inch in depth) in large, heavy skillet to medium-high heat (375°). In a medium heavy saucepan, bring water to a boil over high heat. Add butter and salt, allowing butter to melt. Remove from heat. Add dry ingredients, mixing well with a whisk. Add eggs, one at a time, whisking well. Spoon into pastry or piping bag, fitted with star shaped tip. Squeeze batter in a straight line into hot oil, making each Churro about 6 inches in length. Fry until Churros are golden brown, about 3 minutes, turning occasionally. Drain well on paper towels; sift confectioners sugar over Churros. Serve warm. These are also sweet and delicious with a generous sprinkle of cinnamon and sugar. Enjoy!
Mix all ingredients together and cook in saucepan on low heat until boiling (5 minutes).
Cut all vegetables into this mixture and let marinate for about an hour. Add lettuce last just before tossing in all the other vegetables.
Soak beans overnight in water. Drain. Put all ingredients in ovenproof casserole. Cover with water and bring to boil. Bake at 300° for 3 hours. Remove cover last 1/2 hour to brown. Serves 6.
Combine all ingredients except crackers. Toss crackers with liquid mixture. Pour into 10 x 13-inch casserole dish. Bake for 30 minutes at 275°. Allow to cool. Store in a plastic bag.
Place apples in bottom of greased pan. In bowl, mix flour, sugar, baking powder, salt and egg. Mix like a pie crust. Pour over apples, then sprinkle a little cinnamon on top. Drizzle melted butter on top. Bake at 350° for 35 minutes.
Mix margarine, salt, baking soda, egg and vanilla. Add rest of ingredients and mix well. Roll into balls and bake at 350° for 10 minutes.
Brown the hamburger, salt and chopped onions in the 3 tablespoons of Mazola oil. Quarter the 4 potatoes and cook until tender. Put these ingredients in a casserole dish and cover with mushroom soup. Bake in a 300° oven for 25 to 30 minutes. Cheese may be spread on top, if desired.
Preheat oven to 350°. Place half of the eggplant slices in bottom of a buttered 2-quart casserole. Place chard on top of eggplant; cover with the rest of the eggplant and pack down. Next, place on the tomatoes, and on top, the onion slices. Pour white sauce over the vegetables; sprinkle cheese on top. Finally sprinkle on bread crumbs and dot with a little margarine. Bake for 40 minutes or until eggplant is tender.
Beat eggs well and combine all ingredients in a bowl. Pour into 9-inch unbaked pie shell. Bake at 300° for 1 hour.
Place graham crackers on paper plate. Sprinkle chocolate chips and marshmallows on top. Place in microwave. Heat until chips and marshmallows are melted. Cool a little bit. Mighty good! Mighty messy!
Mix together the first 4 ingredients. Whisk together the next 3 ingredients and add to dry mixture. Stir last 2 ingredients by hand and add to mixture. Bake in greased loaf pan at 350° for one hour. Cool on wire rack.
Combine margarine, mustard, horseradish, salt and pepper. Cream until light and fluffy. Lightly spread over corn. Wrap loosely in foil. Bake at 450° for 20 to 25 minutes. Sprinkle remaining mixture with parsley. Serve with corn.
Stir shortening just to soften. Sift in dry ingredients. Add banana, milk and vanilla; mix until all flour is dampened, then beat vigorously for 2 minutes. Add eggs and beat 2 minutes longer. Stir in finely chopped nuts. Bake in a greased and floured pan (12 1/2 x 7 1/2 x 2-inch baking dish) in a moderate oven (325°) for 30 to 35 minutes or until done.
Sift dry ingredients together.	Mix in shortening until mixture is crumbly. Add	enough	water for dough, just dry enough to work. Knead lightly on a floured surface. Roll 1/2 inch thick and cut. Bake in greased pan (grease tops) for 12 to 15	minutes (until nicely browned) at 450°. Sour milk may be used.
Heat olive oil in a large skillet and saute onion and garlic, tossing occasionally, about 5 minutes. Add zucchini, cut sides down, in a single layer, over the onion and garlic. Cover and reduce heat to low; cook until zucchini is tender, about 30 minutes. Add tomatoes, tomato oil, wine vinegar and salt. Pepper to taste. Toss to combine and remove to a bowl. Serve.
Cream the shortening, peanut butter and sugars together. Add the egg and beat well. Sift the remaining dry ingredients together and add to the first mixture. Add the vanilla and form into small balls. Place on a greased baking sheet and press each ball flat with the prongs of a fork. Bake at 350° for 12 minutes.
Saute celery and onion in oleo, then add broccoli and cook about 15 minutes. While mixture is cooking, cook rice with water. When rice and broccoli are cooked, mix soup with milk and cheese and heat until mixed thoroughly. Then mix all ingredients in a casserole and bake 35 to 40 minutes at 350°.
Mix Hidden Valley dressing with mayonnaise and Tabasco sauce. Spread over top of vegetables and seal with Saran Wrap. Let stand overnight. Before serving, mix.
Sift flour and mix with sugar. Melt oleo, cocoa, water and oil until they boil. Pour hot mixture over sugar and flour. Mix well. Add milk when soda has been dissolved in it. Add eggs, salt and vanilla. Mix well by hand; do not use mixer. Bake in oblong pan at 350° for 30 minutes.
Mix all ingredients. Refrigerate until easy to handle. Shape into berries; decorate with green leaf.
In an electric or heavy iron skillet, melt butter. Add dates, sugar and eggs. (After stirring in the sugar, remove the skillet from the burner to cool slightly, or you may have scrambled eggs in the date balls.) Cook until thick, stirring constantly. Stir in Rice Krispies, vanilla, salt and coconut. Form into balls; roll in crushed cereal, and they are ready to eat. Makes 4 to 5 dozen balls the size of walnuts.
Make pudding according to box directions. Make cake according to box directions, baking in 2 (8-inch or 9-inch) layer pans. Break up 1 layer and put in bowl. Add half of the pudding, half of the Cool Whip and half the Heath bars in layers. Repeat with remaining ingredients. Best if served with a spoon.
Cream butter and sugar. Add eggs, oil and vanilla. Stir dry ingredients together. Add dry ingredients to mixture; mix well. Roll into small balls in sugar. Press down with glass. Place on greased cookie sheet. Bake at 350° for 10 minutes until brown. Makes 7 to 8 dozen.
Stir together in bowl the flour, sugar, baking powder, salt and 2 tablespoons cocoa. Stir in milk, oil and nuts. Spread in square cake pan.
Brown ground beef in small amount of oil. Saute onion, celery and bell pepper. Simmer meat and vegetable mixture. Season with chili powder and salt to taste. Melt cheese and add Ro-Tel tomatoes. Cut lettuce coarsely and dice tomatoes; put in bowl. Add meat and vegetable mixture and mix lightly. Add chips and hot hot cheese. Toss together and serve immediately.
Combine Eagle Brand milk with lemon juice; stir well. Add strawberries. Gently fold Cool Whip into mixture.
Mix all together well by hand. Serve with sliced Granny Smith apples. Yummy!!
Preheat oven to 350°. Cut up margarine in baking dish; place in oven. Mix flour, sugar, salt, milk and flavoring. Pour in dish over margarine (do not stir). Spoon peaches over batter (do not stir). Cook in oven 1 hour or until brown. Sprinkle with sugar and cinnamon.
Beat Crisco, butter and sugar well and add eggs, one at a time, then the vanilla. Next add alternately the flour, baking powder and milk. Do not beat too much. Bake at 325° for 1 hour and 20 minutes in a greased and floured tube pan.
Mix all ingredients and pour into greased and floured pan. Bake at 350° until toothpick comes out clean when inserted, 25 to 35 minutes.
Butter the bottom of 10-inch glass pie pan. Spread with coconut. Place all other ingredients in blender. Blend well on high speed. Carefully pour over coconut. Be sure coconut is moistened. Bake at 350° until firm.
Mix all ingredients well. Chill. Serve with fruit. Yummy on a hot day!
Beat eggs and sugar. Add remaining ingredients and pour into unbaked pie shell. Bake at 350° for about 45 minutes or until filling rests, baked, and pastry is brown.
Preheat oven to 350°. Cream butter and sugar. Add eggs, one at a time, beating well after each. Add dry ingredients alternately with evaporated milk. Add pecans; stir. Add mashed bananas; mix well. Divide equally into two 9-inch loaf pans, which have been greased and floured lightly. Bake at 350° for 35 to 40 minutes.
Beat eggs. Add sugar. Add oil. Sift flour, baking powder, salt and cinnamon. Add to eggs and mix well. Fold in apples. Pour into a greased 9 x 12-inch pan. Bake at 350° for 30 to 45 minutes.
Preheat oven to 350°. Melt margarine in large skillet. (Do not brown.) Add rest of ingredients and mix well. Pour into unbaked pie crust and bake at 350° for 30 minutes.
Cook together in crock pot on high for 1 hour or on low for as long as you please.
Combine all ingredients except lemon in large kettle. Heat to boiling. Reduce heat and simmer for 15 minutes. Remove spices with slotted spoon. If desired, float lemon slice on each cup.
Saut chopped onions until translucent. Add minced garlic and continue cooking until golden. Mix in cannellini beans and thyme leaves. Cook over medium-low heat for 10 minutes. Pour bean mixture into food processor and process until smooth, adding grated Parmigiano and 1 to 2 tablespoons olive oil. Serve on baguette toasts.
Bring first 5 ingredients to a boil. Simmer for 70 minutes or until mixture forms soft ball when dropped in cold water. Remove from heat and add butter and vanilla and a few drops of cake coloring. Beat until creamy. Pour into greased muffin tins.
Scramble hamburg and onion in skillet. Drain and reserve. Cook potatoes and celery until tender. Strain, reserving water. Thicken water with cornstarch to keep veggies moist while baking. Put potatoes and celery in baking pan; add package peas and carrots. Top with hamburg and pour thickened juice over all ingredients. Top with baking powder biscuits (I use Bisquick) and bake until biscuits are done.
Melt butter. Coat uncooked rice with butter. Add onion soup, beef consomme and mushrooms. Bake at 350° for about 1 hour.
Dissolve gelatin in cold water and add to hot bouillon. When partially set remove half the mixture, leaving half in the serving bowl. Arrange sliced olives over the contents and chill until partially set. Stir pineapple, chicken and vegetables into remaining gelatin and pour carefully over gelatin already in mold. Chill. Serve with mayonnaise. Serves six.
Mix all ingredients and pull stems off and stuff mushroom caps. Drop a few spoonfuls of butter on cookie sheet and place mushrooms on it. Bake for about 30 minutes at 350 degrees. Sprinkle with parmesan cheese when done.
Place bread slices on bottom of 9 x 13 x 2-inch pan (spray with Pam first). Cover bread with cooked pork sausage. Sprinkle sausage layer with grated Swiss cheese. Beat eggs, milk, half and half, mustard and Worcestershire sauce together and pour over top of cheese. Bake at 325° for 1 hour (tinfoil on top).
Mix chicken pieces with sour cream, soup and 1/2 can of water. Place in bottom of casserole dish. Combine the melted butter and 1 cup of water with the stuffing mix; top the chicken mixture with this (add only half of the butter if you use homemade stuffing and do not add water). Bake in a 350° oven for 1 hour.
Dissolve soda in buttermilk. Cream sugar and margarine. Add remaining ingredients. Pour into tube pan. Bake at 350° for 45 minutes or until done.
Preheat oven to 400°. In large bowl combine margarine and shortening. Add sugar, egg and vanilla; beat until fluffy. Stir in flour and baking soda. Stir in cereal, mix well. Drop by level tablespoonfuls onto ungreased cookie sheet 2 inches apart. Bake 9 to 11 minutes or until golden brown. Let cool 1 minute before removing from cookie sheet. Nuts are optional. Makes 6 dozen.
Simmer chicken in salt and celery with enough boiling water to half cover chicken. Add onion the last 1/2 hour of cooking. Bone chicken, leaving fairly large pieces. Arrange in a 2-quart casserole dish; set aside.
Preheat oven to 425°. Bake pastry shell 8 minutes; remove from oven. Reduce oven temperature to 350°. Meanwhile in a medium bowl, toss cheese with flour and bouillon; add remaining ingredients. Mix well. Pour into prepared pastry shell. Bake 40 to 45 minutes or until set. Let stand 10 minutes before serving. Refrigerate leftovers.
Mix all ingredients together. Bake 1 hour in 9 x 13-inch casserole dish. Be sure to grate cheese well. This can be refrigerated and used when wanted.
Mix eggs, sugar, strawberries, oil and vanilla. Sift together rest of ingredients, then mix all together. Mix well. Divide into 3 small loaf pans, lightly floured. Bake 1 hour at 350°.
Cook steak at 350° until almost done. Add all the cans of soup. Let cook until steak is tender on low oven, 300°. Serve hot with whipped potatoes and rolls.
In skillet, brown ground beef; drain off excess fat. Add 1/2 cup of the tomato sauce and the taco seasoning mix, stirring to mix well. Line bottom of 12 x 7 1/2 x 2-inch baking dish with 2 cups crushed shells. Spoon meat mixture over shells. Combine remaining tomato sauce and refried beans; spread over meat mixture. Bake at 375° for 25 minutes. Sprinkle cheese and remaining crushed shells over the casserole. Return to oven and melt the cheese. Serve with shredded lettuce, chopped tomatoes, sour cream and taco sauce.
Heat oven to 425°. Rub Cajun seasoning into pork. Place in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inches. Insert meat thermometer horizontally into center of thickest part of pork. Cut sweet potatoes and zucchini lengthwise into halves. Place sweet potatoes, zucchini and onions around pork. Drizzle margarine over vegetables. Sprinkle with thyme and salt. Roast uncovered about 35 minutes or until thermometer reads 160°. Loosely cover pan with aluminum foil and let stand 10 minutes. Cut pork into thin slices. Serve with vegetables.
Place beans in a deep baking dish, not quite filled. Put thinly sliced onion and sweet pepper on top of beans. Put biscuits on top of this in a circle and bake until hot and bubbly and until bread is done, about 25 minutes.
Soften gelatin in 1/2 cup cold water; dissolve over boiling water in double boiler. Cool. When cool, add both cremes. Beat egg whites until stiff; add salt and sugar and continue beating until the egg whites are very stiff. Lightly fold in the gelatin mixture, then the whipped cream. Turn into the chilled pie shell. If pie shell will not hold all the filling, chill the pie 1/2 hour, then add remainder of filling. Chill until firm; garnish with chocolate curls.
Wipe mushrooms with a damp paper towel. Carefully twist off stems from mushroom caps, leaving caps intact. Chop stems very fine. Place in a small mixing bowl with onion and butter. Cook, uncovered, at High for 3 to 4 minutes or until onion is tender. Combine mushroom mixture with bread crumbs, hot pepper sauce and sherry; mix well. Fill mushroom caps with this stuffing. Place filled mushrooms in an 8-inch baking dish. Cook, covered, on Bake for 4 minutes or until mushrooms are piping hot.
Mix all and store in an airtight container. Use for seasoning anytime chicken-like flavoring is needed (dressing, loaves, soups, etc.).
Line small tart pans with pastry. Sprinkle raisins in bottom. Cream butter and sugar. Beat in egg yolks, corn syrup, vanilla and salt. Beat egg whites until stiff and fold into mixture. Spoon into tart pans, filling 3/4 full. Bake at 375° for 15 minutes. Place rack below center of oven. Makes 24 tarts.
Cream in large mixer bowl the butter, Crisco and sugar. Add eggs, one at a time, and lemon extract. Beat in slowly the flour. Fold in 7-Up. Bake in well-greased and floured Bundt pan. Bake at 325° for 1 hour and 15 minutes or until done. Let cool 10 minutes before removing from pan.
Preheat oven to 350°. Combine all ingredients and place in a buttered 2-quart ovenproof casserole with a tight-fitting lid. Bake 1 hour and 5 minutes or until liquid is absorbed and rice is cooked through. (Baking time may vary depending on the type of casserole used.) Makes 6 servings.
Mix ingredients well. Put in hot dog buns or deli rolls. Wrap in aluminum foil and refrigerate. Bake at 400° for 8 to 10 minutes.
Preheat oven to 500°. In a small bowl, combine cranberry orange sauce, brown sugar, pecans and brandy. Mix well and set aside. Cutting to within 1/4-inch of the outside edge, remove the rind from the top of the cheese. Place the cheese on an ovenproof platter or glass pie plate. Spread cranberry mixture over top of cheese. Bake 5 to 8 minutes or until cheese is heated through, but not melted. Serve with crackers or French bread slices.
Combine all ingredients. Shape into small balls and bake at 325° for 20 to 25 minutes.
Combine flour, cocoa, baking powder, soda and salt. Cream butter and sugar until fluffy. Add egg and vanilla, beating until smooth. Gradually add dry ingredients to creamed mixture, beating until smooth. Shape dough into 1-inch balls; place on ungreased baking sheet and press thumb into center of each. Place cherry in center of each cookie. Combine chocolate chips and milk in small saucepan. Heat until chocolate is melted. Stir in 4 teaspoons reserved cherry juice. Spoon about 1 teaspoon frosting over each cherry, spreading to cover. Bake at 350° for about 10 minutes. Cool on wire rack. Yield: 4 dozen. These are delicious!
Simmer beef and onions in dry skillet. Add remaining ingredients; cover and cook slowly until vegetables are done. Serves 6.
Cut peeled eggs lengthwise in half.	Slip out yolks; mash with fork. Mix in seasonings and salad dressing.	Fill whites with egg yolk mixture, heaping it up lightly. Sprinkle lightly with paprika.
Brown pork chops over medium heat. Arrange 2 cups potatoes in 2-quart casserole. Season with salt and pepper. Place 1/2 onion slices on top of potatoes. Pour 1/2 can mushroom soup over this. Repeat procedure. Place pork chops on top. Cover and bake 1 hour at 350° or until tender all the way through. May double recipe for extra servings.
Drain strawberries and use enough cold water with it to make 1 cup cold liquid and 2 cups hot water. Add liquid to Jell-O and let jell partially. Add strawberries to Jell-O and spoon over preceding cooled mixture.
Mix all ingredients. Refrigerate several hours or overnight. Serve with vegetable dippers. Makes 3 cups.
Cut fish in bite size chunks. Saute bacon; brown until crisp. Remove and save for garnish. Remove all fat except 2 teaspoons. In a large pan or Dutch oven, saute onion until tender. Add potatoes, carrot and water; simmer until almost done (10 to 15 minutes). Add fish and simmer 5 minutes more. Add flour and water mixture and cook until thickened. Add rest of ingredients and heat, but do not boil. Serve hot, garnished with bacon bits.
Cut broccoli into tiny florets. Cook in salted water until tender. Drain. Melt butter; add onion and saute until tender. Blend in flour and gradually add chicken broth, stirring all the while. Heat slowly until mixture boils. Add the Worcestershire sauce, Tabasco sauce, salt, broccoli and milk. Sprinkle in grated cheese. Stir until melted. Serve garnished with fresh parsley.
Cook dumplings according to directions in large pot. Drain and put aside. Open large can and small can of chicken broth and pour into large pot. Add onion, celery and parsley. Stir and add dumplings. Let simmer- you might have to open second small can of broth.
Cook in double boiler; melt butter in pan and saute onion and green pepper for 5 minutes. Add remaining ingredients. Heat to boiling. Can be made in morning and reheated before serving. Serves 16.
In a large soup pot, soak beans overnight in water to cover or use quick soak method*. Drain and add cold water, bacon, celery, onion and carrot. Simmer, covered, for 2 1/2 to 3 hours or until beans are tender. Add salt and pepper and serve. Yields 1 1/2 quarts.
Put corned beef in a large pot covered completely with water. Place on low boil for about 4 to 5 hours. During last 1/2 hour, put in the potatoes, carrots and cabbage. Serve with fresh buns, sliced tomatoes and pickles. Yummy!
Slice bananas in cooled pie shell. Combine sour cream and milk; blend well. Add pudding and beat until thickened. Pour over banana slices and chill well. Cover top with banana slices and put whipped cream (Cool Whip) over all. Store in refrigerator.
Mix all ingredients and pour into a 9 x 13-inch container that has been sprayed with Pam. Place in freezer overnight. Dice and serve.
Preheat oven to 325°. Grease and flour 9 x 13-inch pan. Reserve 2 tablespoons cake mix (dry). In a large bowl, combine remaining cake mix, sour cream, water and eggs. Beat at low speed until moistened, then beat 2 minutes at highest speed.
Grease a cold, large cast-iron skillet. Mix all ingredients, except water. If batter will not run off spoon, add water until it does. Pour in skillet. Bake at 450° until brown.
1st Layer: Bake cake mix in round layer pans. Cool. Tear one layer in chunks and put in punch bowl.
Sift flour and measure; sift all dry ingredients. Cut in shortening with pastry blender and finish working it in with the tips of the fingers. Add milk and mix to a soft dough. Knead lightly, cut in half, shape each piece into a round, roll out and try to keep in nice shape. Cut in four. Bake on a moderate griddle until evenly browned. Makes 16 triangular scones.
Combine honey and sour cream; add poppy seed, if desired. Just before serving fresh fruit, drizzle over individual fruit cups. Yields 1 1/4 cups.
Arrange potatoes in 3-quart glass casserole dish. Sprinkle on flour, salt and onion. Pour milk over all. Dot with margarine. Cover with lid or plastic wrap. Microwave on High for 10 minutes. Stir, recover and continue cooking on High for 8 to 10 minutes or until potatoes are tender. Let stand. Top with shredded cheese if desired.
Cut each biscuit into quarters. Put biscuit pieces in a large Ziploc baggie with sugar and cinnamon; shake until all the pieces are evenly coated. Put biscuit pieces into well oiled Bundt pan. Melt the margarine over low heat; add brown sugar. Pour over biscuit pieces. Bake at 350° for 30 minutes. Cool 10 minutes. Invert on plate and serve.
Combine cracker crumbs and margarine. Line a 9 x 13 inch dish with half the mixture. Blend cream cheese, sugar and vanilla, fold in Cool Whip. Spread half of this mixture over crumbs. Top with pie filling then rest of cheese mixture. Sprinkle with rest of crumbs and refrigerate.
Mix margarine and sugar. Add milk, flour and baking powder together. Grease pan. Pour in batter and pour berries on top of batter. Sprinkle 1/4 cup sugar on top of berries. Sprinkle lemon juice on top. Cook in oven until brown at 375°.