HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the noodles according to package directions. Drain tuna and mix with sour cream, milk, mushroom soup, salt and pepper. Grease casserole dish and layer the mixture with noodles beginning with tuna. Mix the bread crumbs, cheese and melted butter. Sprinkle the mixture over the casserole. Bake uncovered at 350° for 35 to 40 minutes.
Dissolve Jell-O in hot water, then add cold water. Stir in orange sherbet and oranges. Make sure sherbet is dissolved. Refrigerate until set.
Mix all ingredients in a large stock pot and bring to a boil. Continue to cook for 45 minutes. Ladle into hot, sterile quart jars. Seal and process in a hot water bath for about 15 minutes.
Heat pizzelle iron during mixing of ingredients. Mix all ingredients in order given. Add flour slowly. Drop tablespoons onto iron and bake until golden brown. Remove and cool flat on paper towels. Makes about 45 cookies.
Pour some butter into a casserole after mixing. Melt 1/2 stick butter. Mix corn flakes and butter together. Crush corn flakes. Put corn flakes on top of casserole.
Combine ingredients in 2 cup glass measure and place in oven. Cook High 1 1/2 minutes. Stir sauce. Serve immediately with seafood or hot green vegetables.
Mix the cream cheese, mayo and sugar until well creamed. Add whole cranberry sauce, pineapple and nuts. Mix well. Place in a 9 x 13-inch glass container and freeze overnight.
Bring to boil the first 3 ingredients. Add sugar, flour, baking soda and salt. Beat eggs; add to mixture. Stir in buttermilk and vanilla. Bake at 350° for 20 minutes in a large jelly roll pan, greased.
Beat together butter and sugar until light and fluffy. Blend in eggs and vanilla. Gradually add combined flour, soda and salt; mix well. Stir in candies and nuts.
Put above ingredients in blender. Blend 1 minute on medium speed. Bake at 350° for 45 minutes in a well-greased and floured pan.
Cook celery in boiling salted water, just 5 minutes. Drain and put in casserole with rest of ingredients. Bake in uncovered 1 3/4-quart casserole dish for 30 minutes at 350°.
Spread cream cheese in pan. Top with chili, cheese and onion. Microwave for 3 plus minutes. Serve warm with taco chips.
Cream together Crisco and flour in a bowl. Add salt and enough cold water to make ingredients cling together, about 6 to 8 tablespoons. Roll out dough on floured surface until dough is very thin. Cut up oleo and place it in a 12 x 13-inch pan. In a separate bowl, combine sugar, salt and flour and mix well. Add cherries, 1 cup water and food coloring and mix well. Pour mixture over oleo and top with crust. Bake at 350° until crust browns.
Saute meat, breaking it into small particles as it browns. Drain, then add spaghetti sauce, water, 1/4 teaspoon salt and 1/4 teaspoon oregano and simmer 15 minutes. Cook noodles, as directed. Prepare a filling by mixing cheeses, eggs, 1/2 teaspoon salt, pepper and 1/8 teaspoon oregano together. Put a small amount of sauce in bottom of greased 8 x 8-inch pan. Alternate with layers of noodles, cheese filling, noodles, meat sauce, etc. Cover with sauce, sprinkle with Parmesan cheese, if desired. Bake in preheated 350° oven for 40 minutes or until hot and bubbly.
Brown hamburger; drain. Add seasoning. Cut up lettuce, tomatoes for salad on a plate, put chips. Top with lettuce. Add hamburger. Top with tomatoes and cheese. Add hot sauce. Add salad dressing.
Mix all ingredients. Bake in	a lightly greased 8 x 8-inch pan at 350° for 30 minutes.
Brown meats and drain; add remaining ingredients and mix well. Cook noodles until tender; drain. Toss with 2 tablespoons of oil. Add to other ingredients in crock-pot and mix. Cook on high for 1 hour, then on low for 2 hours or cook for 4 hours on low.
Combine beef, spaghetti sauce, chili powder, garlic powder, onion powder and water; boil for 30 minutes. Meanwhile, cook macaroni in boiling water until tender; add peas and corn. Mix both the macaroni combination and beef combination together. Pour into baking dish; spread cheese on top; bake at 425° for 30 minutes.
Preheat oven to 400°. Mix Bisquick, milk, cheese and 1/2 teaspoon garlic powder until soft dough. Beat for 30 seconds. Drop by spoonfuls onto cookie sheet. Sprinkle with a little garlic powder. Bake for 8 to 10 minutes, until golden brown. Mix margarine and 1/4 teaspoon garlic powder; brush over warm biscuits. Makes 10 to 12 biscuits.
Mix together all ingredients. Put in microwave dish or pan. May spread 2 tablespoons catsup, steak, barbecue or chili sauce on top. Cook on High power 12 to 18 minutes for a round shape, 8 to 13 minutes ring shape, 13 to 18 minutes loaf shape or 10 to 13 minutes for 6 (6-ounce) individual custard cups (arrange in a ring in the oven). Rotate after 1/2 the cooking time. Let stand 5 to 10 minutes to complete cooking and become firm.
Combine flour, sugar and egg; cut in 1/2 cup margarine until crumbly. Stir in walnuts. Reserve 2 cups crumbs and press the rest into 13 x 9-inch pan. Bake 15 minutes. Melt caramels with milk and 1/4 cup margarine. Pour over crust. Bake at 350° for 20 minutes until bubbly. Cool and cut into bars. Store at room temperature. Makes 24 to 36 bars.
Put 1/2 of apples in micro-dish. Sprinkle 1/2 dry ingredients. Add remaining apples and rest of dry ingredients. Put 2 tablespoons brown sugar over top and dot with butter. Microwave on High for 6 minutes. Push apples down in syrup and microwave for 6 more minutes. Dot with marshmallows. Cover and let melt.
Cut pepper into slices and then small pieces. Slice and cut onion. Saute gently for 5 minutes in pan.
Melt butter in a large skillet. Saute onions over medium heat until soft, about 5 minutes. Add spinach and continue to cook, stirring often, until no liquid is left in skillet. Add salt, pepper and nutmeg. Stir well and allow to cool slightly, about 5 minutes.
Mix cornmeal, salt, onion, cheese, peppers, milk and egg. Add corn; mix well. Pour half batter into large iron skillet; add cooked beef, then pour remaining batter over beef. Bake in 350° oven for 45 minutes.
Cook bacon until crisp; drain and crumble. Blend flour, paprika, salt and sugar into bacon grease. Add onion, water and vinegar. Cook until thickened, stirring constantly. Arrange spinach in bowl; top with bacon and egg. Add sauce and toss.
Layer twice the hamburger, macaroni, sauce, pepperoni and cheese. Bake at 350° for 25 to 30 minutes.
Preheat oven to 325°. In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating after each addition. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.
Cook rice in broth and cool. Combine reserved marinade with curry, mayonnaise, salt and pepper. Pour over rice mixture and mix in other ingredients. Refrigerate.
Soften gelatin in cold water. Scald milk over boiling water. Add softened gelatin and stir until dissolved. Chill. In the meantime, brown pecans in margarine and cool. Beat milk very stiff, fold in nuts, vanilla and sugar. Freeze until firm.
Mix first 6 ingredients. Blend milk and lemon juice. Combine with bran mixture. Chill 1 hour. Roll into balls and roll in 10x sugar.
Place bread slices in greased baking dish. Beat together eggs, milk, 1/3 cup sugar, lemon peel, vanilla, and salt. Pour over bread; let stand for 5 minutes. Turn over bread, cover and chill 5 hours to overnight. Combine 1 tablespoon sugar and 2 teaspoons cinnamon. Sprinkle over bread. Bake at 325° uncovered for 40 to 45 minutes.
Bring sugar and vinegar to a boil and set aside. Place cucumbers in a plastic bowl. Stir in salt. Let set 2 hours. Drain off water. Add sugar and vinegar mixture. Stir for 15 minutes occasionally. Put in plastic boxes. Freeze.
Brown sausage and drain. Melt cheese in crock-pot or heavy saucepan. When cheese is melted, add drained sausage and Ro-Tel tomatoes; mix well. Serve with tortillas chips and/or dip size corn chips.
Preheat oven to 350°. Spray two 8-inch pans or 1 large pan. Mix the flour, sugar, cocoa, baking soda and salt in a bowl. Pour in the water, oil, vanilla and vinegar and stir until well combined. Add chocolate chips. Pour into the prepared pans and bake 30 minutes or until done. Cake can be iced or sprinkled with powdered sugar.
Mix the sugar, Swiss cheese and eggs in a bowl. Pour into graham cracker pie crust. Bake at 325° for 30 minutes. Chill for 1 hour. Top with your favorite topping.
Combine sugar, pumpkin, spice and salt. Beat cream until stiff and fold into pumpkin mixture until no streaks of white show. Spoon 1 1/2 pints ice cream into cooled 9-inch pie pan. Top with pumpkin cream mixture. Refreeze until firm. As you serve, use the remaining 1/2 pint ice cream for top of pie.
Combine meats and shape into 1-inch balls. Cook in large skillet over medium heat for 8 to 10 minutes. Discard drippings. Add spaghetti sauce and garlic to skillet and cook 12 to 15 minutes. Cut bread in half, top with meatballs and shredded cheese.
Combine and cook until onions are tender and sauce is thick. When cooking chicken, cook over low heat, turning and mopping chickens with the sauce about every 15 minutes. Cook approximately 3 hours, or until wings and legs are ready to twist from the body. Watch your heat and try not to burn the chickens. This recipe makes enough sauce for 6 chickens.
Combine sugar and milk. Boil for exactly 5 minutes. Remove from heat. Add last 4 ingredients; stir until stiff. Pour into 9 x 9-inch or 8 x 8-inch buttered pan.
Cream sugar and margarine. Add egg and pulp. Next add flour, spice and remaining ingredients. Mix well. Bake in 9 x 13-inch greased pan for 30 to 35 minutes at 350°. Cool. Pour glaze over cooled bars.
Mix water, oil, honey and yeast. Let stand, covered, 15 minutes. Add egg and mix well. Add all flour and 1 1/4 cups bread flour; blend well. Place remaining flour on waxed paper; knead 5 minutes. Shape into rolls; place on cookie sheet. Let rise 10 minutes. Bake at 325° for 15 minutes. Brush with melted butter.
Melt 3/4 stick margarine in 8 x 8-inch pan. Mix flour, 3/4 cup sugar and milk. Put this in pan with melted margarine. Do not stir. Then mix fruit, water and the other 1/2 cup sugar. Add spice to taste. Pour in pan with batter. Do not stir. Bake 45 minutes at 375°.
Cut Mozzarella cheese into eight 3 x 1/2 x 1/2-inch sticks. Set aside.
Scald milk and melt marshmallows in the hot milk, mix remaining ingredients and add to the milk and marshmallows. Pack firmly in pan and put in cool place to age, 2 to 4 weeks. Several times a week sprinkle with brandy or orange juices. Other nuts may be used. Keep cool forever.
Boil chicken in large pot, covered with water, along with salt to taste and the dried chiles. When done, remove the chicken and use for another dish. Remove chiles. In skillet, saute tomatoes, garlic, onions and salt. When tender, mash or place in blender and blend a little. Add to chicken broth. Cut the corn tortillas into very thin strips with scissors. Fry until crisp and drain well.
Brown chopped onion and chopped green peppers. Mix all ingredients. Bake at 350° for 3 hours.
Drain pineapple. Save 1/4 cup juice. Combine pineapple juice, beans and the rest of ingredients, except bacon and sausage. Place in baking dish. Fry sausage and bacon halfway through. Place in with beans and bake at 375° for 50 to 60 minutes.
Sift together flour and sugar. Cut in shortening. Mix yeast with warm water until dissolved. Add buttermilk to yeast. Add mixture to flour. Mix lightly until moistened. Roll out to 1/2-inch thickness. Cut with biscuit cutter. Bake at 450° for about 10 to 15 minutes.
Combine potatoes, carrots and onions. Cover with water and boil until tender. Rub through a coarse sieve, saving the stock. Prepare a thin white sauce with the butter, flour and milk; add to the vegetable stock. Reheat and season; beat with a rotary beater. Serve hot. Serves 6 to 8.
Brown meat and onion; drain. Melt cheese; mix with sour cream. Add taco seasoning to meat mix. Add tomatoes. Mix well.
Combine all ingredients, tossing well. Yields 6 to 8 servings.
Cut meat into 4 pieces. Trim fat. Pound and brown in skillet. Transfer meat to an 8 x 8 x 2-inch baking dish. In same skillet, combine undrained tomatoes, onion, celery, carrot and thyme. Bring to boiling, scraping up any browned bits in pan. Pour over meat. Cover and bake at 350° 1 hour or until tender. Serve over hot rice or noodles. Serves 4.
Melt margarine in dish. Mix flour, sugar and milk and pour into margarine. Put apples on top. Do not mix. Bake at 350° for 30 to 45 minutes.
Line large cookie sheet with foil. Pour vegetable oil into (cookie sheet) pan. Coat each side of chicken in the oil. Mix remaining ingredients. Coat chicken with flour mixture on both sides and place back into lined cookie sheet. Bake at 375° for 1 hour or until done. Can increase all ingredients according to amount of chicken.
Mix the first 4 ingredients. Bring to boil and boil 1 minute, stirring constantly. Remove from heat and add peanut butter and vanilla. Mix until peanut butter blends and add oatmeal. Roll in balls and allow to dry. Makes about 30 cookies. Do not bake.
Preheat oven to 450°. With fingertips, crumble flour, brown sugar and butter into a coarse meal. Peel and slice apples; mound into unbaked pie crust. Sprinkle topping over apples. Bake 45 minutes to 1 hour until brown and bubbly.
Combine sugar, milk, baking chocolate, corn syrup and salt in a heavy 2-quart saucepan. Cook over medium heat, stirring constantly until mixture boils. Cook, stirring occasionally to 234° (or until forms a soft ball). Remove from heat. Add butter, vanilla and marshmallow, do not stir. Allow to cool at room temperature without stirring until it reaches 110° or until fudge thickens and loses some of its gloss. Quickly pour fudge into lightly buttered 8-inch square pan. Makes about 1 1/2 pounds.
Use on green peppers, cauliflower, sweet potatoes, mushrooms and onions.
Cream the shortening and sugars. Add eggs and beat. Add soda dissolved in warm water. Add flour in two siftings with salt. Add nuts and vanilla. Stir well. Stir in pineapple last, stirring carefully so as not to dissolve pineapple. Drop by teaspoonful onto greased baking sheet. Bake 10 to 12 minutes in oven at 350°, placing 1 piece of cut cherry on each cookie as it is placed on baking sheet.
Cook noodles until al dente. Cool in cold water; dry and set aside. Saute onion in 2 tablespoons butter until tender. Combine spinach, onion, Mozzarella cheese, sour cream and egg; set aside.
Preheat oven to 350°. In a large bowl, sift together the dry ingredients. In a small bowl, mix together the wet ingredients. Pour the wet mixture into the dry mixture, and combine with a fork. Add the raisins. Cut the dough in half and place each into 2 greased round cake pans. Bake for 30 to 35 minutes.
Sift dry ingredients together and beat eggs until fluffy. Add dry ingredients and beat until almost smooth. Stir in milk and butter. Beat only until mixture is smooth and free of lumps.
Wash potatoes and rub skins with vegetable oil. Bake at 400° for 1 hour or until done. Allow potatoes to cool to touch. Cut in half lengthwise. Carefully scoop out pulp, leaving shells intact. Coarsely chop pulp.
Prepare cake mix as directed on package, baking in 9 x 13-inch pan. Remove from oven and poke holes at once down through the cake to the pan with round handle of wooden spoon. Holes should be at 1-inch intervals. After poking holes, combine pudding mix, sugar and eggs in saucepan. Gradually stir in water; add butter. Cook and stir over medium heat until mixture comes to full boil.
Drain pineapple and pour into casserole dish. Mix sugar and flour. Sprinkle over pineapple. Sprinkle 2 cups grated cheese over that. Pour a little of the juice over that. Crush 1 stick of Ritz crackers over that. Slice 1 stick of butter over crackers. Bake 20 to 25 minutes at 350°.
Cream butter and shortening together; add vanilla. Cream half of powdered sugar. Add the water, then cream rest of powdered sugar together.
Spray 9 x 13-inch pan with Pam. Put crushed pineapple in pan. Add cherry pie filling. Sprinkle cake mix over fruit. Add nuts over this. Slice oleo over cake in thin slices. Bake at 350° for 1 hour or until nuts are brown.
Pour packet of rice and packet of seasoning into baking pan. Cut chicken into pieces, skin side up, on top of rice. Combine soup and water and pour over chicken. Bake, uncovered, in 375° oven for 1 hour. Serves 4.
Cut stem and top from each pepper and remove core and seeds. Saute in skillet. Add onions and cook until slightly brown. Add ham and brown. Stir in salt, paprika and rice. Fill peppers with mixture.
Preheat oven to 375°. Lay chicken breasts flat; place 1 slice ham and Swiss cheese on top of chicken. Fold in half and secure with a toothpick.
Let rise and then make into rolls. Can be refrigerated for 1 week. Butter tops before baking; start in warm oven. Gradually turn to higher degree. Bake slowly.
Mash the bananas. Add the pineapple juice. Add the lemon juice. Add the orange juice. Mix all together and freeze. Scoop what ice desired in drinks.
Fry bacon, onions and garlic. Add meat and brown. Stir in seasonings and tomato sauce with water. Cover; simmer for 35 minutes. Break 1/4 pound raw spaghetti into greased casserole. Cover with half of sauce and 1/2 cup grated cheese. Repeat with 1/4 pound raw spaghetti, rest of sauce and rest of cheese. Top with black olives. Bake for 20 minutes at 375° until cheese melts golden brown. Let stand 5 or 10 minutes before serving. Makes a large casserole.
Melt butter; stir in dry ingredients and cook until it bubbles. Add milk; cook on low heat about 10 minutes.
Melt Crisco and cool. Add sugar, molasses and egg. Beat well with spoon. Sift dry ingredients. Add to molasses mixture. Chill. Form into 1-inch balls and roll in sugar. Bake at 375° for 8 to 10 minutes on ungreased baking sheet.
Melt butter in saucepan. Add carrots, sugar, salt and wine. Cover and cook over medium heat for 6 to 8 minutes. Lower heat and cook for an additional 10 minutes. Remove lid. Sprinkle with tarragon and parsley. Makes 6 servings. Delicious!
Preheat oven to 350°. In medium bowl with fork, beat eggs slightly. Add sugar, corn syrup, butter and vanilla; stir until well blended. Stir in pecans. Pour into pie crust. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Makes 8 servings.
Combine milk, potatoes, shortening, sugar and salt in mixing bowl; let stand until lukewarm. Add yeast softened in warm water and eggs. Add 1 1/2 cups flour and beat well. Cover and let stand in warm place until bubbly. Add remaining flour and knead until smooth. Place in greased bowl and put in refrigerator.
In large pot, cook hen and beef with water to cover until well done. Remove meats. Skin and debone hen. Grind meats or use food processor. Set meats aside.
Soak deer overnight in cold salty water. Lay a long strip of foil in an iron skillet and lay 3 strips of bacon on foil. Place roast on bacon. Cut deep slits across roast. Place a slice of onion in each slit. Salt and pepper to taste. Wrap foil over roast and cook in a 350° oven for 3 hours or until tender.
Wash chicken breast; remove excess skin. Season with salt, pepper, garlic powder, and onion powder, to taste. (Tony's Chachere's Creole seasoning may be used.) Wrap strips of bacon around each breast, closing with a toothpick. Let set in refrigerator several hours for better flavor. Cook on grill until done. Chicken breasts tend to dry out so do not overcook. Enjoy!
Mix ground beef, bread, milk and salt; form into 24 patties. Brown quickly on both sides. Arrange in large pan. Make sauce of catsup, vinegar, Worcestershire sauce, sugar and onions. Pour over patties. Cover with foil. Bake at 350° for 1 1/2 hours.
Cream butter and sugar. Sift next 4 ingredients together, add remaining ingredients to creamed mixture. Mix well, spread in 9 x 9-inch pan. Bake at 350° for 40 minutes.
Cook cabbage leaves for 4 minutes in boiling salted water; drain. Brown ground chuck; drain. Mix meat with cooked brown rice, minced onion, salt, pepper and tomato sauce. Divide meat into 12 portions, each portion placed in center of each cabbage leaf. Roll and fold, seam side down in large baking dish.
Prepare and boil whole yams or sweet potatoes. Drain. Let cool. Peel and cut into 1/4-inch slices. Arrange slices, overlapping, in a greased (Pam) casserole dish. Dot with butter. Sprinkle lightly with salt. Sprinkle evenly with brown sugar. Place small amount of low-sugar orange marmalade on top of slices.
Mix pudding, milk, sour cream and 1/2 the the Cool Whip. Break cookies into pieces, crush candy bars. Layer in punch bowl the cookies, pudding, candy-at least 2 layers. Cover with Cool Whip and sprinkle top with candy pieces and cherries.
Put cooked noodles into greased casserole. Add chicken. Make paste of flour and butter. Add broth and milk; thicken. Add onion and soup. Cook until blended. Pour over noodles. Sprinkle corn flakes and chips on top. Bake at 350° for 45 minutes.
Cook cauliflower according to package directions or cook until tender if using fresh cauliflower. Drain; place in baking dish. Grate American cheese over top of cauliflower, then add White Sauce. Grate more cheese on top. Bake at 350° for 15 minutes.
Mix together soup, water/wine and flour until smooth. Combine with remaining ingredients in covered roaster. Bake at 275° for 4 to 5 hours. When ready to serve, adjust seasoning, if desired. Serve with crunchy French bread.
Pat hamburger in bottom of 9 x 13-inch baking dish. Salt and pepper and cover with remaining ingredients. Cook until cheese bubbles. Bake at 350° for 40 to 45 minutes.
Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into a large bowl. Sprinkle or crumble in yeast; stir until dissolved. Add lukewarm milk mixture and 3 cups flour; beat until smooth. Add enough additional flour to make a soft dough. Turn out onto lightly floured board. Knead until smooth and elastic. Form into a smooth ball. Place in a greased bowl turning to grease top. Cover; let rise in a warm place free from draft, until doubled in bulk, about 1 hour.
Combine sausage and onion in skillet. Cook until meat it is brown and drain. Add sauerkraut and 2 teaspoons bread crumbs. Combine cream cheese, parsley, mustard, dash of garlic salt and pepper. Stir into sauerkraut mixture. Chill and shape into balls and coat with flour. Add milk to beaten egg. Dip balls into egg mixture and roll into bread crumbs. Fry in deep fat to brown, and then bake in 375 degree oven for 15-20 minutes. Can be frozen after deep frying and bake when needed.
Combine potatoes, coconut, sugar and almond extract; mix well. Roll into 1-inch balls. Refrigerate for 30 to 60 minutes. If mixture is too soft to form balls, refrigerate first. Mix chocolate chips, chocolate squares and wax; melt over hot water in double boiler. Dip balls into chocolate coating. Place in refrigerator to harden. Makes 5 dozen.
Brown sausage. Drain fat. Mix sausage with cheese sauce; heat mix on medium heat until hot and serve with nachos.
Drop by teaspoon on ungreased pan. Dip a glass in cinnamon sugar and press cookie. Bake at 350° for 10 to 12 minutes.
In 3-quart saucepan, cook bacon over medium heat for 5 minutes. Add potatoes and onion. Continue cooking, stirring occasionally, until potatoes are tender (15 to 20 minutes). Add remaining ingredients. Continue cooking, stirring occasionally, until heated through (10 to 12 minutes).
Partially fry chicken in oil until a light golden color. Remove from heat. Prepare sauce, combining tomato sauce, paste, sugar and mushrooms. Fry onion and pepper, sliced, until onion loses its color. Add to sauce, along with oregano, garlic and Parmesan cheese. Simmer 1/2 hour, seasoning to taste. Place chicken in roasting pan. Add sauce, covering chicken. Add can of onions. Cook 20 minutes at 375°. Sprinkle Mozzarella cheese on chicken and bake 10 more minutes. Remove from oven; garnish with parsley.
Mix all ingredients except bread together. Slice bread 1-inch thick. Dip in batter. Brown and spread with 1 teaspoon strawberry or pineapple cream cheese. Keep warm in oven until ready to serve. Yields 20 pieces.