HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Mix first 5 ingredients together. Spread hamburger halves with mustard. Divide tuna mixture on 4 bun halves. Top with other halves. Wrap in foil and bake in 350° oven for 20 minutes. Serves 4. Also delicious when served cold.
Drain salmon. Break into large pieces. Combine all ingredients except potato chips and paprika. Place in casserole dish. Top with potato chips; sprinkle with paprika. Bake at 400° for 10 to 15 minutes.
Preheat oven to 350°. Beat first 4 ingredients. Slice 1 cookie roll in 1/2-inch slices and place on greased and floured 13 x 9-inch pan. Pour mixture over cookies. Slice remaining cookie roll and place on top. Any extra cookies, fill in spaces. Bake for 45 minutes.
Combine teriyaki sauce with 2 tablespoons oil and brush fillets with mixture. Let stand 15 minutes. Heat remaining oil until very hot in skillet or griddle. Saute fish 2 to 3 minutes per side. Remove from skillet, cool and flake. In large mixing bowl combine vegetables and half the dressing. Divide greens among four salad plates. Top with vegetable mixture and flaked fish. Drizzle remaining dressing over top of serve separately.
Mix all ingredients in a skillet and let simmer for about 45 minutes, stirring often to keep from sticking. Cook and hope it doesn't rain.
Brown ground beef and drain. Pour into taco mix (follow package directions). Saute onion and celery in same frypan. In large saucepan, pour in all remaining ingredients except cheese, sour cream and chips. Simmer 30 minutes. Serve hot with shredded cheese and sour cream on top of soup. Scoop with chips.
Boil chicken until done. Set aside to cool. Boil spaghetti in chicken broth. Saute celery, onion and pepper in butter until tender. Mix cream of mushroom soup, tomatoes, cheese and spaghetti. Add chicken. Pour into baking dish. Sprinkle with cheese and bake at 350° for 20 to 25 minutes.
Butter a 9-inch tube pan. Line with waxed paper; butter again. Sift flour and baking soda. Combine eggs, mincemeat, milk, fruit and nuts. Fold in dry ingredients. Pour in pan. Bake at 300° for 2 hours until center springs back and top is golden. Cool. Turn out and remove paper.
Cook noodles according to directions on package. Mix together sour cream, eggs, cheese and cream. Then toss with noodles. Pour melted butter over all and toss again. Serve immediately.
Combine egg and milk in bowl. Combine Parmesan cheese and bread crumbs in Ziploc bag. Dip chicken in egg mixture, then shake in crumb mixture. Pour 1/3 can tomato sauce in bottom of baking dish. Melt butter and olive oil in skillet. Brown chicken in skillet 2 to 3 minutes each side. Put in baking dish with sauce. Pour remaining sauce over chicken. Bake at 425° for 20 to 30 minutes. Sprinkle Mozzarella cheese over chicken during the last 10 minutes of baking.
In a double boiler or on very low heat, melt chocolate bars and marshmallows in milk. Allow to cool thoroughly. Add half of whipped cream. Add nuts. Pour into crust and top with remaining whipped cream. Refrigerate.
Brown turtle meat in hot oil. Discard excess oil. In same pot, saute chopped vegetables. Add rest of ingredients. Bring to boil. Turn down heat to simmer. Cook for 1 1/2 to 2 hours or until meat is tender. Serve with hot, cooked rice.
Boil all ingredients for 1 hour. Take chicken out of broth. Debone chicken. Put back in broth. Thicken slightly. Serve over mashed potatoes.
Prepare whipped topping mix with 1 cup of the milk and the vanilla as directed on pkg. using large mixer bowl. Add remaining 1 3/4 cups milk and the pie filling mix. Blend on high speed for 2 minutes. Chill 4 hours.
In a large bowl, mix together lettuce and celery. Layer all remaining ingredients over lettuce and celery in the order listed. Cover and refrigerate for 8 hours. Toss together just before serving. Yield: 8 servings.
Put soup in casserole with milk. Mix. Add tuna, drained. Mix. Layer peas, corn and chips, crumbled. Repeat. Bake for 25 minutes at 350°.
Cut meat into serving size pieces. If using top sirloin or round steak, pound well with meat mallet. Sprinkle meat with unseasoned meat tenderizer. Mix a batch of flour, salt and pepper in a square pan. Mix eggs and 2 to 3 cups milk in a bowl. Heat oil, about 1-inch, in a heavy skillet until very hot. Dip steak in flour, coating both sides, then in beaten egg/milk and again in flour mixture. Place pieces in hot oil, adding only enough meat (about 3 pieces) to allow easy turning. Brown meat on each side adjusting heat so as not to burn, turning often. Drain on paper towels. Serve with Country Style Gravy. Serves 4 to 6 depending on appetites.
Place onions and chilies into heavy skillet. Cover and cook over high heat until onions are browned and chilies' skins are charred on all sides (8 to 10 minutes). Remove chilies; peel, discard skins and seeds. Chop and return to pan. Stir in tomatoes and chili. Cook over medium heat, stirring occasionally, 15 to 20 minutes.
Place first five ingredients in casserole. Add salt if desired. Cover with tater tots. Bake 25 minutes at 350°. Serves 6.
Beat together oil and margarine. Add milk, eggs and vanilla. Beat well. Combine all dry ingredients and blend into liquids. Roll out to 1/8-inch thickness and cut into 2-inch rounds. Place on baking sheet sprayed with Pam. Bake at 375° for 7 minutes. Makes 3 dozen.
Be careful in your selection; do not choose one too young, and take only such varieties as have been raised in a good and moral atmosphere. When once decided upon and is selected, let that question remain forever settled, and give your time and thought to domestic use. Some insist on keeping them in hot water. But even poor varieties may be made sweet and tender and good by garnishing with patience well sweetened with smiles; then wrap them in the mantle of charity. Keep warm with a steady fire of domestic devotion and serve with peaches and cream. When thus prepared they will keep for years.
1st Layer: Dissolve jello in hot water; add cold water. Stir in drained pineapple. Slice bananas and place in layer on top of jello mixture. Place marshmallows on top of bananas. Let jell.
Mix pineapple, milk, juice and nuts. Fold in whipped cream. Pour into graham cracker crust.
Cook mostaccioli according to package directions. Cook beef, onion and garlic, drain. Add tomatoes, tomato sauce, tomato paste, drained mushrooms, salt, sugar, basil, pepper, bay leaf and water. Cover and simmer 30 minutes. Remove bay leaf, stir in mostaccioli. Turn into 13 x 9 x 2-inch baking pan. Sprinkle Parmesan over top. Cover with foil, bake at 350° for 35 minutes. Put thinly sliced or grated Mozzarella on top; bake, uncovered, 5 minutes or until cheese melts.
Mix all ingredients together. Cover tightly and put in refrigerator. It tastes better if made ahead of time. It will keep several days.
Melt over medium heat caramels and set aside. Mix together cake mix, butter, milk and nuts and pat 1/2 of mixture into 10 x 13-inch pan. Pat out, bake for 6 minutes at 350°. Take out of oven and sprinkle chocolate chips over the top, then pour melted caramels over that. Crumble the rest of the cake mixture over the caramel, then bake another 15 to 20 minutes.
In pot, put cabbage, onion, bay leaves, catsup and kielbasa. Fill with water about 1-inch over ingredients. Cook until cabbage is done (not soft). Serve as is or over boiled cut up potatoes.
Butter a casserole dish and put in apples. Mix water and cinnamon and pour over apples. Mix sugar, flour and butter until crumbly. Sprinkle on top and bake at 400° for 30 to 40 minutes.
Mix Parmesan cheese, margarine and pasta together and place in bottom of 13 x 9-inch glass dish. Pour 1/2 jar spaghetti sauce over pasta. Layer pepperoni and mushrooms over sauce. Cover with remaining sauce. Top with Mozzarella cheese. Bake at 350° for 30 minutes.
Cook potatoes, carrots, celery and onion in boiling water for 10 minutes. While vegetables are cooking, melt butter, stir in flour and cook for 1 minute. Gradually stir in milk, stirring constantly, until thickened. Add cheese, stirring until melted. Stir in corn, heat thoroughly, but do not boil. Add cooked vegetables with liquid; stir and serve.
Preheat oven to 325°. Grease and flour a 9 x 5-inch loaf pan. With	mixer on low speed, cream butter until soft. Slowly add the sugar while mixer is running. Once all sugar has been added, beat until mixture is fluffy. Slowly add eggs (one at a time), mixing each well	into the butter-sugar mixture. Add flour and	salt, mixing until smooth. Add vanilla and milk, mixing until smooth. Pour into the loaf pan and bake 75 to 90 minutes at 325° or until done.
Cook the grits in the water until done. Add the milk, butter and cheese. Mix well until all of the cheese is melted. Fold in well beaten eggs. Put a layer of sausage in a lightly greased casserole. Fold remaining sausage into mixture. Pour in casserole. Bake at 375° for 45 minutes.
Combine all dry ingredients. Dip chicken pieces in milk. Coat with meal mixture. Place chicken, skin side up, in large baking dish. Drizzle butter over chicken. Bake in 375° oven 50 to 55 minutes or until done. Serves 4.
Cook raisins in water until soft and then drain. Blend all ingredients together and bake at 350 degrees for 45 minutes in a 9 x 13 inch pan.
Pan-fry chicken and onion. Combine soup, broth and salsa to make sauce. In a 9 x 13-inch pan, layer half of Doritos in bottom of pan. Layer chicken on top of Doritos, then top with sauce. Mix cheese and other 1/2 of Doritos and put on top of other layers. Bake at 375° for 30 minutes.
In large bowl of electric mixer, combine yeast and warm water, stirring to blend; let soften about 5 minutes, then stir in milk, sugar, salt and olive oil. Add 3 cups of the flour and beat at medium speed for 5 minutes. Remove beaters and with a heavy spoon, work in 2 1/2 cups more flour. Spread the remaining 1/2 cup flour on a board; turn dough onto it. Knead for about 5 minutes or until smooth and elastic feeling. (If you want to make the dough by hand, stir in 5 1/2 cups flour; knead dough into remaining 1/2 cup flour for about 10 minutes or until smooth.)
Prepare cake mix according to directions. Pour into a 9 x 13-inch pan. Beat the following until smooth: Ricotta cheese, eggs, sugar and vanilla. Pour these ingredients over the cake mix very slowly, making sure it is evenly covered. Bake as directed. Remove from oven and cool. Then refrigerate overnight.
Break spaghetti into pieces. Mix together all ingredients and bake for 1 hour at 350°, covered. Reserve some cheese and put on top last 10 minutes. Can use four large or 5 small chicken breasts, cooked in water with 2 chicken bouillon cubes, added for seasoning.
Sift sugar, flour and salt. Work in butter and vanilla. Add nuts and water. Shape into balls (1 teaspoon). Grease cookie sheet. Bake at 350° for 5 to 7 minutes. Roll in powdered sugar when you take them out of the oven.
Mix sugar, shortening, eggs and vanilla well. Stir in 3 tablespoons buttermilk and sapote pulp. Sift together flour, baking powder, soda and salt. Mix in raisins and nuts. Pour into waxed paper lined pans. Let stand 20 minutes before baking. Bake for 50 to 60 minutes at 350°.
Prepare cake mix according to package directions using a loaf pan. Cool and slice into 12 slices. Cut each slice into 6 small cubes. Meanwhile, combine pudding with milk according to package directions. In a 2-quart glass bowl, layer cake cubes. Sprinkle with 1 1/2 teaspoons sherry, 1 cup fruit and 1 cup pudding. Repeat. Garnish top with fresh berries. Chill at least 30 minutes before serving. Calories 191, cholesterol less than 1 mg; fat 2 g; sodium 311 mg.
Put roast in slow cooker with soy sauce and Worcestershire sauce in pot. Cook on low setting overnight. Drain off liquid in the morning and separate roast into pieces. Pour barbecue sauce over meat and warm. Serve on buns.
Sift together the flour, baking powder and ginger, and then add the sugar and oatmeal. Heat the butter and molasses to boiling point, add to the dry ingredients with the egg and milk. Add the soda dissolved in a tablespoon of hot water. Beat well; turn into a well-greased, shallow pan and bake slowly about one and one-half hours.
Cream together margarine with sugar. Add eggs and sour cream until smooth. In a separate bowl, sift together flour, baking soda and baking powder. Beat the flour mixture into the sour cream mixture until smooth.
Mix ingredients together and place into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Let cool.
Cook mixture. Spread on small pieces bread or crackers, then put in broiler until brown.
Combine liquids. Add sherbet, a scoop at a time. Add lots of ice cubes.
Cook vegetables in salted water for 10 minutes. Do not drain. Add corn and set aside. Melt butter and blend flour in until smooth. Add vegetable mix and cheese. Heat until very hot, but do not boil. Serves 6 to 8.
Mix all ingredients together, except chocolate chips and zucchini. After blended, add zucchini and pour into greased and floured 9 x 13-inch pan. Then sprinkle chocolate chips over top of batter and bake at 325° about 40 minutes.
Preheat oven to 350°. Mix soda in the water; set aside. Mix together thoroughly the flour, sugar and cocoa. To dry ingredients, add oil, vinegar and the soda-water mixture. Bake approximately 45 minutes in a 9 x 14-inch pan. An easy, moist cake!
Chop and fry bacon. Cut onions into rings and saute with bacon. Add pork and beans, kidney beans and lima beans. Keep warm.
Brown hamburger and onion (chopped). Drain grease. Add 1 can of mushrooms and cream of mushroom soup. Cover and simmer for 15 minutes. Remove from heat; add 8 ounces sour cream. Serve over rice or noodles. Salt and pepper to taste. Serves 4.
Preheat the oven to 450°. Bake the pie shell for 7 minutes or until golden. Remove from the oven and let cool. Lower the oven temperature to 325°. Cut the Snickers bars in half lengthwise. Now cut each length into 1/4-inch pieces. Distribute the pieces over the bottom of the crust.
Barely melt butter in pan. Mix all other ingredients and put in pan. Bake at 350°.
Mix together oil, dressing mix, dill weed, lemon pepper and garlic powder. Add pretzels; pour into cookie sheet. Bake for 10 minutes at 300°. Stir the pretzels and bake for 10 minutes more.
Bring jello and crushed pineapple to a boil, let cool. Add other ingredients, mix well and refrigerate until firm.
Grease and flour a 13 x 9-inch pan. Combine milk and pudding into a medium saucepan. Stir over medium heat until pudding comes to a full boil. Remove from heat and stir in dry cake mix. Do not overstir. Spread evenly in cake pan. Sprinkle on chocolate chips. Bake at 350° for 30 to 45 minutes.
Cream shortening, butter and sugar. Add eggs, one at a time, beating thoroughly after each addition. Sift flour with baking powder. Add to creamed mixture, one spoonful at a time alternately with milk. Add vanilla; stir in crushed pineapple and juice and blend well. Pour into well-greased 10-inch tube pan. Place in cold oven. Bake at 325° for 1 1/2 hours. Let stand in pan 10 minutes and run knife around edge to remove to rack. Combine butter, powdered sugar and 1 cup drained pineapple. Pour over cake while hot.
In 3-quart saucepan, heat oil and saute garlic. When garlic is brown, stir in basil, parsley and tomatoes. Add salt and pepper and simmer for 20 minutes. Serve with warm pasta and grated Parmesan cheese.
Heat oven to 350°. Clean chicken and place in a 9 x 13-inch baking pan. In a mixing bowl, blend together soup and wine. Then spoon mixture over chicken entirely. Place Swiss cheese on top of sauce. Then melt your butter; stir in herb stuffing mix. Once moistly blended, sprinkle over top of Swiss cheese. Bake one hour (45 minutes and it may be done). This dish is easily made ahead of time and refrigerate. Serve with a fresh vegetable and rice pilaf. Enjoy!
Sift the first 6 ingredients together. Add remaining ingredients except prunes and pecans. Beat until smooth. Add prunes and pecans. Bake in a greased 13 x 9-inch pan at 350° for 45 minutes.
Bring to a boil the margarine, water, eggs, cocoa, buttermilk and vanilla. Pour boiled mixture over sugar, flour and soda. Mix well with a spoon or low speed on mixer. Pour into a well-greased pan. Bake at 350° for 25 minutes, or until done.
Mix together eggs and milk. Add cheese, sausage, mustard, bread and salt. Put in casserole dish. Refrigerate overnight. Bake the next day at 350° for 45 minutes.
Melt 1 stick butter; roll chicken in butter, then in crumb mixture. Arrange in pan, one layer only. Bake for 1 hour at 350°. Crumb mixture will coat a medium fryer (3 to 4 pounds).
Prepare cake mix. Bake in sheet pan. While cake bakes, boil pineapple and sugar. Puncture cake with fork and pour pineapple over it while hot. Let cool. Prepare pudding according to directions and spread on cake. After cake has been cooled completely, spread with Cool Whip. Then decorate with coconut and nuts. Refrigerate until ready to serve.
Combine all ingredients; mix well. Bake at 350° for 45 to 50 minutes. Any flavor fruit is good. Nuts or raisins may be added. Makes 1 large loaf or 3 cans.
Pour 1 bag of Fritos in a 9 x 9-inch dish, greased. Heat both cans of the chili and beans in microwave for 5 minutes. Pour over Fritos evenly. Spread both cans of cheese sauce evenly over chili and beans. Spread sour cream evenly over top of mixture. Crush the remaining bag of Fritos and sprinkle on top of sour cream.
Combine first 4 ingredients in a large bowl. Just before serving, pour dressing over salad and toss. Yield: 4 to 6 servings.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Melt caramels with 1/3 cup milk in top of double boiler over barely simmering water. Stir frequently. Combine cake mix with melted butter and remaining 1/3 cup milk. Spread 1/2 of the cake mixture into pan. Bake 6 to 8 minutes. Remove from oven and sprinkle with chocolate chips and pecans. Drizzle melted caramels over top; cover with remaining cake batter. Continue baking for 15 minutes until brownies are firm to touch.
Preheat oven to 425°. Prepare beef according to directions on taco seasoning packet. Add taco seasoning, water, etc. When finished, combine the can of refried beans with taco seasoned beef. Place desired amount of bean/beef mixture in the tortillas and roll. Place the filled tortillas in a 13 x 9 x 2-inch pan.
Mix together in medium bowl the cottage cheese and orange gelatin. When well blended add pineapple and Cool Whip. Mix well and refrigerate in mold or bowl.
Bring to a boil the margarine, water and cocoa. Cool slightly. Mix the remaining ingredients; add cocoa mixture slowly and beat. Pour thin batter into greased and floured jelly roll pan. Bake 25 minutes in a 350° oven.
Toss first two ingredients and set aside. Combine next 4 ingredients. Combine next 5 ingredients with 1 tablespoon orange rind. Fold into blueberry mixture. Pour into greased loaf pan; top with last two ingredients. Bake in 350° oven for 1 hour.
Boil and debone chicken. Mix chicken, soups, onion, cheese and peppers. Cook over low fire until mixture starts to bubble. Fry tortillas quickly on both sides until soft. Layer tortillas and chicken mixture in casserole. Bake at 350° for 45 minutes.
Blend the ingredients with a mixer. Store in a plastic container and refrigerate. Brush on pans, even Teflon ones, before pouring the batter. Can be used for breads or cakes.
Wash rice 2 to 3 times over running water, draining milky water as much as possible. Heat oil in skillet and add rice turning over with spatula as it turns whiter and then tan. Add vegetables and saute along with rice for about 4 to 5 minutes. Add tomato sauce and enough water or broth to cover rice. Bring to a boil then back down to simmer and cover but watch occasionally as you may need to add liquid. When rice has absorbed all broth and is cooked, serve.
*Beef bouillon cubes dissolved in 1 1/2 cups water may be used for beef broth.
Cut first five ingredients into small pieces. Add to remaining ingredients. Mix well and chill. Serves 8 to 10.
Mix all ingredients together, except corn flake crumbs, and pour in buttered casserole. Sprinkle corn flakes on top. Bake at 350° for 25 to 30 minutes.
Drain oranges and pineapple; mix all ingredients in a large bowl. Hand stir until well mixed. Refrigerate about 1 hour.
Melt butter and chocolate. Beat eggs with a fork and add sugar, vanilla and salt. Mix flour with nuts. Combine mixtures and pour into oiled pie pan. Bake at 300° for 30 minutes. Cut into pie wedges and serve plain or with whipped cream, Cool Whip or ice cream. Can be served warm or cold. It will sink down after you remove it from the oven but that's what makes it good!
Wrap brisket in foil and add all ingredients; marinate overnight. Cook fat side up in oven for 3 hours at 325°. For a 7 pound brisket, double ingredients and cook for 5 hours.
Mix meat and salt; divide into halves. Pat one half into bottom of an ungreased 9-inch pie plate. Mix remaining ingredients; spread within 1 inch of edge of the beef mixture. In a pie plate shape remaining half into a 9-inch circle. Place on top of cheese mixture. Pinch edges together to seal. Bake, uncovered, at 350° for 40 to 50 minutes. Remove and cut into wedges.
Mix all ingredients together well. For pie shell, bake at 450° for 10 minutes, then reduce heat to 375° until golden brown, about 1 to 3 minutes. For pie with top crust, bake at 450° for 15 minutes, then reduce heat to 375° or 400° until golden brown.
Combine sugar and water. Boil and then add strawberry jello. Stir until dissolved. Next add strawberries to jello. Cool mixture until almost set. While this is cooling, break up angel food cake into pieces and place in a 9 x 13-inch oblong pan. Combine the whipped cream, marshmallows and pecans. Fold into jello mixture and pour over angel food cake. Chill and serve.
Combine all beans, onion and green pepper in a large bowl. Combine everything else in a jar with a tight lid and mix well. Pour dressing over beans; toss well. Refrigerate overnight in a covered bowl.
Mix in	large mixing bowl, Marshmallow Creme and chocolate chips. Cook in large saucepan the sugar, milk and margarine.	Bring to a boil and cook for 9 minutes, stirring occasionally. Pour cooked mixture over other ingredients and beat until stiff. Add vanilla and nuts and stir. Pour into greased 9 x 13-inch pan. Makes 5 pounds of candy.
In a large bowl, layer the salad, ending with mayonnaise and cheese. Sprinkle each layer of mayonnaise with sugar. Fried bacon may be crumbled on top before serving.
Combine soy sauce and ginger; place all other ingredients in large bowl. Pour sauce over and marinate for 4 to 6 hours. Place onto skewers, alternating items. Cook on grill over charcoal.
Heat oven to 325°. In small bowl with electric mixer, beat egg whites, vanilla and salt on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating at high speed until stiff glossy peaks form. With small strainer, sift cocoa and espresso powder over meringue mixture; add chocolate chips. Gently fold into meringue. Drop by slightly rounded teaspoonfuls 1 inch apart onto ungreased cookie sheet. Bake for 18 to 20 minutes. Immediately remove from cookie sheet; cool on wire rack. Makes about 20 cookies.
Place butter, peppers and garlic in heavy cookware and saute over medium-high heat until tender but crisp.	Add tomatoes and parsley and cook 3 minutes after returning to boil. Add shrimp, scallops, wine and Tabasco sauce and cook until all shrimp are a nice pink, stirring frequently. Taste the sauce and add more	salt, white pepper and Tabasco to taste. I add Tabasco until it can barely be detected but is not hot. Serve over a bed of rice.
Cut each bread slice into assorted shapes. In a small bowl, combine dressing, eggs, spinach and mushrooms. Spread evenly on bread. Top, if desired, with sliced hard-cooked eggs or sliced mushrooms. Place on damp cloth and refrigerate (covered) until serving time.
Cook vegetables with water for 5 to 10 minutes. Drain. Save 2 cups of the vegetable water. Melt butter, stir in flour. Add onions and salt. Cook over medium heat 3 minutes, stirring constantly. Stir in 2 cups hot vegetable water, milk and bouillon cubes. Add vegetables and heat 20 to 30 minutes. Before serving, pour in beaten egg in a steady stream, stirring constantly. Garnish with cheese. Serves 4.