HumbleIntelligence/food-ner-1-Million huggingface dataset:
To Make Noodles: Mix eggs and flour together and roll out on a floured board. Roll thin and let noodles dry out (about 4 to 5 hours). Cut into bite size pieces. Cover chicken with water and use 1 large can of chicken broth. Boil chicken, celery, onions and salt. Cook until chicken is done. When chicken is cooled, debone and put back in broth. Use a large kettle. After the noodles are dry, cut up. When broth is hot, add noodles to broth and cook until they are done. If you want thicker broth, add a little water and flour mixed. Do not cover.
Spray one side of each tortilla with Pam. Stack tortillas on top of each other and wrap with plastic wrap. Place tortillas in microwave approximately 1 minute on High. Heat beans until warm. On the center of tortilla, spread beans, lettuce, tomato, salsa, onion and cheese in a line about 1/4-inch from one end. Fold side of tortilla, then end, then the other side. Place in preheated oven at 345° for 5 to 10 minutes or until cheese melts.
Mix the biscuit mix with the grated Parmesan cheese. Add a dash of pepper and the beaten eggs. Fold in the zucchini. Melt butter or margarine in skillet over medium heat. Use 2 tablespoons of batter for each patty and fry the patties, 4 at a time, until golden brown. Makes 12 patties.
Dry pickles on paper towels. Spread cream cheese (softened with a little milk) around each pickle. Hold pickle on fork to facilitate spreading. Wrap beef slices (one or two per pickle) around each pickle. A little cream cheese on edges of beef will make it stick together. Chill in refrigerator for at least two hours, then slice in rounds. Can be made a day ahead.
Mix and blend all ingredients together in large mixing bowl. Add grated carrots last. Makes three 8-inch layers. Bake at 350° for about 30 minutes or until done.
Cook onion with cube of margarine until onion is soft. Add soup, sour cream, salt and cheese. Mix together with cooked potatoes. Put in baking dish. Melt 4 tablespoons margarine and add to crushed cornflakes. Sprinkle on top. Bake at 350° about 30 minutes or until hot and bubbly. May be microwaved for 5 to 8 minutes.
Rinse and drain lentils. In a large saucepan, combine lentils, chicken broth, undrained tomatoes, potatoes, carrots, celery, onion, parsley, basil, garlic and pepper. Bring to boil; reduce heat. Cover and simmer for 45 to 50 minutes, or until lentils and vegetables are tender, stirring occasionally.
Combine all ingredients. Let simmer on low for several hours in advance of serving time. Continue simmering and serve hot on demand.
Combine ingredients and mix thoroughly. Pour into oiled 6 x 10-inch baking dish. Bake at 350° for 40 to 45 minutes. Cut into squares to serve. Serves 6 to 8.
Beat eggs with a fork, stir in milk and oleo. Combine the flour, sugar, salt and baking powder. Add to the liquid mixture. Stir just until the dry ingredients are moistened. Add blueberries. Fill muffin cups 2/3 full. Bake at 350° for 20 to 25 minutes.
Brown sesame seed to a dark brown color, but do not burn. Prepare Romano cheese in slivers or coarse grated (slivers are best). Break lettuce by hand. Combine lettuce, sesame seed and Romano cheese, mixing well. Add dressing just before serving (Wish-Bone Italian seems to be the best for this salad). Leftovers do not keep well. Amount of sesame seed and Romano cheese can be varied to taste.
Mix sugar and cocoa. Add Pet milk. Cook on slow fire until boiling. Check for soft ball stage. After it forms a ball, add remaining ingredients. Pour into greased 8 x 8-inch pan.
Drain juice from pineapple and fruit cocktail; mix with pudding mix in microwave-safe dish. Cook until thickened, stirring frequently to prevent lumps. Cool. Mix canned fruits and fresh fruits (those listed or anything you like except strawberries). Stir in pudding and refrigerate.
Combine tomatoes, cucumber, bell pepper, olives, red onion and parsley in a large bowl. Whisk oil, vinegar and oregano in a small bowl. Pour over vegetables. Toss to coat. Gently stir in cheese. Season to taste with salt and pepper.
Place dry ice in punch bowl; pour on ingredients in order: pineapple juice, lemonade, ginger ale, sparkling water, limeade and strawberries. Dry ice gives off smoke vapor. When ice is exhausted, add more. Serves 25.
Roll in small balls on cookie sheet. Bake at 350° until done (15 minutes). Simmer meatballs in sauce.
Debone and simmer the chicken breasts for 1 hour. Add salt while cooking. Butter a casserole dish. Cook the broccoli (less time than directions). Mix the soup with the mayonnaise, curry powder and lemon juice. Layer as follows:
Roll sliced tomatoes in flour. In frying pan, put the vegetable oil and butter; place individual slices in pan and cook until tender.	Cook at medium heat.
Wash turkey breast. Place in a large pot and cover with water. Bring to a boil and cook until tender. Remove from broth and cool. Dice. You may not need all of turkey meat. Add to broth the bouillon cubes, carrots, celery and soup. Add more water if needed to make more broth. Cook until tender. Add diced turkey and cooked rice a little at a time so as not to get it too thick. You may not need all rice.
Brown onion and garlic in 1 tablespoon olive oil. Add all ingredients to saucepan; add 1 quart of water. Bring to a boil. Slowly drop in meatballs; lower heat to simmer and cover for 3 hours. Serve on your favorite pasta.
In skillet, cook sausage and onion until meat is brown. Drain. Snip sauerkraut. Mix with 2 tablespoons bread crumbs. Combine cream cheese, parsley, mustard, garlic salt and pepper and stir into sauerkraut mixture. Chill.
Heat oven to 350°. Blend sour cream and brown sugar. Set aside. Beat baking mix, egg and milk with rotary beater until smooth. Spoon 2 tablespoons batter into hot lightly greased 6 or 7-inch skillet. Rotate pan until batter covers bottom. Bake until bubbles appear. Gently loosen edge. Turn and bake the other side. Spoon 1 tablespoon sour cream mixture onto 1/2 of each crepe. Roll up. Place crepes, seam side down, on ovenproof platter. Bake about 5 minutes.
Bring to boil 6 cups of the water. Add tea bags and turn off stove. Let tea brew 25 minutes. In 1 gallon container, mix sugar and lemon juice. Add tea and mix. Add remaining water.
Grease mold. Soften cream cheese and boil tomato soup. Mix in gelatin. Add cream cheese, mayonnaise, celery and onion. Mix thoroughly. Finely chop shrimp and add to mixture. Pour into mold and chill. Yields approximately 4 cups. (Fills Tupperware Gel and Serve mold.) Serve with crackers or party breads.
Mix all cereal together in a large paper sack. Mix together nuts, margarine, Worcestershire sauce and seasoning salt. Add to cereal and mix well. Spread on cookie sheets and heat in oven at low temperature for 40 minutes.
Stir 2 cups boiling water into red gelatin in medium bowl for 2 minutes or until completely dissolved. Stir in half the cold water. Pour into 6-cup mold. Refrigerate for 1 1/4 hours or until slightly thickened. Spoon over marshmallows. Refrigerate for 3 hours or until firm. Unmold. Garnish with whipped topping.
Mix cream cheese, brown sugar and vanilla together; blend well. Serve warm or cold with fresh fruit.
Cream shortening and sugars. Add eggs, vanilla, dry ingredients, nuts, chips and oatmeal. Bake on greased cookie sheet at 350° for 12 to 14 minutes. Remove from cookie sheet immediately. When cool, place in glass gallon jar. Will stay crisp. Makes 4 dozen.
Mix the first 4 ingredients in bowl and set aside. Make Bisquick. Roll out on floured board about 1/4-inch thick. Spread hamburger mixture and roll up like a cinnamon roll. Cut into 2-inch lengths and put in pan with meat upright; bake at 350° for 1 hour. While baking make a cheese sauce.
Mix all ingredients together in a large jar. Place ice in glasses and fill with mixture. Garnish with orange slices and cherries. Be careful of the second drink.
Heat oven to 350°. Saute onion and garlic in hot margarine until yellowish. Add meat and brown. Pour off any excess fat. Add vegetables and seasonings. Bring to a boil. Pour mixture into square baking dish (9 x 9 x 1 3/4-inch). Press olives into mixture. Combine corn meal, milk and eggs. Spoon over filling. Sprinkle with cheese. Bake 1 hour. Yields 6 to 8 servings.
Dump cherry pie filling in bottom of pan. Add pineapple (do not drain). Sprinkle cake mix over pineapple; pour butter on top of cake. Mix coconut and nuts; sprinkle on top of butter. Bake for 1 hour at 325° in a 9 x 13-inch pan.
Preheat oven to 350°. Cook noodles; drain. In large bowl mix together sour cream, Miracle Whip, cheese, milk and mustard. Salt and pepper to taste. Add hot noodles, tuna, broccoli and green onion. Stir and blend evenly. Place in a 2-quart baking dish. Cover and bake 40 to 45 minutes or until hot and bubbly. Serves 6.
Place all ingredients in a skillet or large saucepan. Cook over medium heat, stirring constantly, for 5 minutes. Cook until nuts are coated with sugar and it appears the water has cooked out. Spread in a large, shallow pan and bake at 250° for about an hour. Do not overcook!
Preheat oven to 350°. Blend oil and sugar. Stir in unbeaten egg. Sift flour and baking powder together and combine. Add vanilla and nuts.
Place meat in a 9 x 13-inch baking pan. Brown Rice-A-Roni as described on box. Pour over and around meat. Mix flavor packet in water. Pour over meat. Cover with foil and punch holes in top. Bake at 350° for 1 hour.
Requires no cooking! Cream margarine with electric mixer, adding sugar gradually. Add cooled chocolate, vanilla and extract. Mix well. Add eggs one at a time, beating 5 minutes after each. Pour mixture into pie shell. Chill at least 2 hours.
Prepare cake mix as directed on box. Let cool and cut into 4 layers. Stack layers, spreading about 1 cup of Coffee Cream Frosting between each layer and remaining Coffee Cream Frosting and Coffee Crisp on top. Chill until ready to serve, but not longer than 3 hours, or Crisp will begin to melt.
Soften yeast in 1 tablespoon water and 1 tablespoon sugar. Add butter (that is melted and cooled), sugar, salt, beaten eggs, warm water and flour. Stir together well. Let stand 1 hour. Cover and place in refrigerator overnight after brushing the top with melted butter.
In medium saucepan, saute celery and onion in butter. Blend in flour, then add milk. Add seasonings and remove from heat. Gradually add egg yolks, stirring constantly. Cook 5 minutes over low heat. Remove from heat and add crab meat, stirring carefully. Pour into greased casserole dish or baking pan. Top with grated cheese. Bake at 375° for 20 minutes.
Mix sugar, vinegar, salt and spices together and pour over cucumbers and onions in a gallon jar. Set in refrigerator. Eat anytime. Very good.
Melt margarine, peanut butter and chocolate chips. Then pour over box of Crispix cereal, Mix well. Then put powdered sugar in a bag and pour cereal mixture in the bag and shake well until coated well.
Put refried beans on the bottom of Pyrex pie plate. Add salsa to taste. Put guacamole on top of the beans. Spread sour cream in middle. Cut medium ripe olives in two. Put around sour cream in the middle. Serve with tortilla chips/veggies.
Using an electric blender, mix together Marshmallow Fluff, cream cheese and milk. Chill. Serve as a dip for fresh fruit.
Place pineapple in greased dish. Mix sugar and flour together. Cover pineapple with flour mixture. Drizzle melted butter over pineapple. Mix crackers and cheese together. Cover pineapple with cracker mixture. Bake at 350 degrees for about 20 minutes until bubbly. I use a little more cheese than this calls for and sometimes I use Townhouse crackers instead of Ritz. This is great with ham.
Mix green beans and soups together. Top with onions. Bake at 325° for 30 minutes.
Preheat oven to 325°. In small bowl, combine all three ingredients; beat at least 2 minutes until fluffy. Pour into 8-inch graham cracker pie crust. Bake 25 to 30 minutes. Cool. Spread fruit on top (canned pie filling or fresh fruit). Chill 2 to 3 hours. Garnish with whipped cream.
In large skillet, heat corn oil over medium-high heat. Add broccoli which has been cleaned, trimmed and cut into florets and slice stalks. Cut carrots into matchstick strips and cut the onion into wedges. Stir-fry for 6 minutes or until vegetables are tender-crisp. Add water chestnuts that have been drained and sliced. In a small mixing bowl, mix cornstarch and Karo syrup until smooth. Stir in cider vinegar, soy sauce and ginger. Add to skillet, stirring constantly. Bring to a boil over medium heat and boil 1 minute. Sprinkle with cashews. Serves 4.
In a large saucepan, cook the pasta according to package directions, omitting the salt. Drain. Rinse under cold, running water to stop the cooking and drain again.
Saute onion and add the soup and cheese. Heat until the cheese melts. Add broccoli and water chestnuts. Simmer until the broccoli thaws. Add the rice and pour into a buttered casserole. Bake at 350° for 30 to 40 minutes. Serves 4 to 6.
Mix all ingredients together in bowl and form into balls. "Will be sticky." Roll balls in either powdered sugar or Dutch cocoa. Refrigerate. Makes about 2 dozen.
Combine ingredients in sauce pan. Add 1 tbsp cornstarch or flour to thicken.
Cook bacon until crisp. Drain; crumble and set aside. Place oil in skillet; heat over med. heat until warm, add pepper and onion, saute until they are tender. Cut biscuits in fourths and place in large mixing bowl. Add sauteed vegetables, crisp bacon, margarine and cheese; toss until thoroughly mixed. Place in a 10 inch tube pan coated with a vegetable cooking spray. Bake 350° for 30 minutes, Immediately invert onto large serving plate. Serve warm.
Cook peas according to package directions and drain. Fry bacon until very crisp. Wash and dry lettuce. Put lettuce in large bowl torn into pieces. Next, place the chopped bell pepper and onions, spreading them out over the lettuce. Pour the cooked, drained green peas over the top, then put mayonnaise over the top of the peas, spreading it out and then sprinkle sugar over. Put grated cheese on next, covering the top and then garnish with small pieces of the cooked bacon. Refrigerate overnight before serving or at least 6 to 8 hours.
Melt chocolate in water; cool. Cream butter and sugar with electric mixer until lightly fluffy. Add egg yolks, one at a time, beating well after each addition. Add chocolate and vanilla; mix well. Add sifted dry ingredients alternately with buttermilk to butter mixture, beating after each addition, until batter is smooth. Beat egg whites until soft peaks form. Fold into cake batter. Bake in 3 waxed paper lined 9-inch pans in a 350° oven for 30 to 40 minutes. Cool and frost with Coconut-Pecan Frosting.
Mix all ingredients and heat (but do not boil) to blend flavors. Use as a basting sauce for meat or as a dipping sauce. Will taste best if refrigerated for a few days to blend flavors. Keep unused portion refrigerated. Will keep for quite awhile.
Mix all ingredients. Drop into lightly greased pan by tablespoonfuls. Bake at 400° for 10 minutes or until browned.
Remove fat or gristle from chicken. Split each piece into 2 thin layers, then cut layers into strips about 2-inches long, 1/4-inch wide. Cook rice according to package directions (omit margarine). Heat oil in skillet or wok, add chicken. Stir constantly until chicken turns white and is slightly brown (approximately 2 minutes). Turn heat to medium and add peppers, celery, onion, bouillon cube, water chestnuts, salt, ginger and water. Make a smooth paste of arrowroot and soy sauce and stir in chicken mixture until smooth. Cook gently 6 to 7 minutes, tightly covered. Add bean sprouts to cooked vegetables; cover and cook gently another 2 minutes. Each serving consists of 1/2 cup cooked rice with 1 cup chicken mixture.
Combine first 8 ingredients and 1/4 tsp. cinnamon. Mix well. Pour into a well greased casserole dish. Combine the remaining 1/2 teaspoon of cinnamon with the remaining ingredients for topping. Spread over potato mixture. Bake at 350° for 35 minutes.
Combine all ingredients. Make into cakes. Fry in oil until golden brown. Serve with Corn Tomato Relish.
In medium saucepan, melt margarine. Stir in flour and salt. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir half of the hot mixture into the beaten egg. Return all to saucepan. Cook and stir mixture until thickened, but do not boil. Stir in lobster, dry sherry, red pepper and white or black pepper. Heat through. Serve over English muffin halves. Makes 4 servings.
Chop onion and green pepper until fine. Brown onion, pepper and hamburger. Let cool, then dip off grease. Stir in 1 egg. Layer in baking dish as follows: corn, meat mixture and tomatoes. Cover with crumbled Ritz crackers. Salt to taste. Dot small amount of butter on top, if desired. Cook at 350° for 35 to 45 minutes or until bubbly and brown on top.
Dissolve flour in melted butter. Add sugar and stir well. Slowly add evaporated milk. Stir in eggs and baking powder. Add corn; blend thoroughly. Pour into 2-quart casserole. Bake at 350° for 45 minutes. Sprinkle top of casserole with mixture of cinnamon and sugar when baking is complete. Yields 6 to 8 servings.
Drain cherries on paper towels. Melt margarine, corn syrup and salt. Stir in powdered sugar. Knead until smooth. Cool if too soft.
Beat egg yolks, 1 egg and sugar for 8 to 10 minutes until very firm. Fold in grappa. Add Tia Maria to sweetened Espresso. Dip ladyfingers (1 or 2 at a time) very fast in hot Espresso mixture. In pan, make layers: 1/2 ladyfingers, 1/2 custard (marscapone mixture), 1/2 ladyfingers, 1/2 custard. Right before serving, sprinkle with unsweetened cocoa.
Pour lemonade concentrate into blender. Add melon balls and blend at high speed for 30 seconds. Pour into tall glasses and top with sparkling water. Serves 4.
Mix chicken, jalapenos, soup and milk together real good, then stir in cheese. Pour into baking dish. Bake at 350° for 1 hour.
Sift together the flour, soda, baking powder and salt. Add sugar and shortening, then eggs, then nuts and lemon juice, then mashed bananas.
Bring water to boil. Combine corn meal, sugar, salt and cold water. Stir combined mixture into boiling water, stirring constantly. Cover and cook over low heat 15 minutes. Pour into loaf pan and chill. Take out of pan and slice it.
Wash and drain spinach and lettuce well. Spread spinach in 13 x 9 x 2-inch pan. Sprinkle with salt, pepper and sugar. Add layer of eggs. Scatter peas on top. Spread onion rings over that. Mix mayonnaise and sour cream and spread over top (like frosting on cake). Arrange Swiss cheese on top. Refrigerate overnight. Do not toss. Add bacon over top before serving. Cut portions in squares all the way through and serve to plate with spatula. Tuna, shrimp, turkey, crab or lobster may be added. Serves 8 to 9.
Mix together the first 4 ingredients. Fold in fruit and nuts. Refrigerate at least 1 to 2 hours before serving.
Mix all ingredients. Pour into quart size jar. Shake thoroughly. Chill. Excellent served with white and purple cabbage slaw with diced celery. Refrigerate remaining dressing.
Mix sugar, shortening, peanut butter and egg. Stir in flour, baking soda and salt. Cover and refrigerate at least 3 hours.
Mix all ingredients together except ginger ale and raspberries and freeze. To serve, soften frozen mixture and pour in ginger ale and add mashed raspberries. Serves 50.
Saute onions and beef until browned. Add salt and pepper. Add soup; pour into greased 1 1/2-quart casserole. Mash potatoes; add milk, egg, salt and pepper. Spoon in mounds over meat. Bake at 350° for 30 minutes. Serves 6. May be topped with cheese. Add cheese during last few minutes of baking.
Soak bread crumbs in milk. Add meat, eggs, onions, salt, sage, and pepper. Place in greased loaf pan. Combine brown sugar, catsup, nutmeg, and dry mustard; pour over loaf. Bake in 350° oven for 1 hour.
Pour flour into bowl. Make a well. Add remaining ingredients and knead well. Roll out into strips the size of a pencil. Cut into 1-inch pieces. Press down with index finger. Place in pan of boiling water with salt for about 20 minutes or until tender. Drain and serve with your favorite sauce.
Heat oil in large stockpot. Add pork, onion, garlic, salt and pepper. Saute until pork is browned. Drain juice from tomatoes into stockpot. Chop tomatoes and add to pork with chiles and 2 cups water. Stir well and simmer, covered, for 45 minutes.
Drain Veg-All and corn; mix with mayonnaise, soup, onion and 3/4 cup of cheese. Pour in dish. Top with remaining cheese. Bake at 350° for 30 minutes.
Mix well the first 3 ingredients. Add egg and cream well. Add boiling water, then cold water. Sift dry ingredients together and add all at once, beating well with electric mixer. Add vanilla. Bake in a 350° oven for 30 minutes. Can be made into cupcakes or small cake pans. Batter is thin.
Combine dry ingredients; mix well. Combine oil, egg and milk together; mix well. Stir into dry ingredients until just blended. Pour into well buttered 8-inch square pan. Bake at 400° for 25 minutes. May be doubled; use 13 x 9-inch pan.
Combine dry ingredients in nonstick pan. Add food coloring to water and oil. Stir into dry ingredients. Cook over low heat, stirring continuously until thick. Play dough is done when you can stick your finger in and it comes out clean. Store in Ziploc bag in refrigerator.
Cover bottom of a greased 9 x 13-inch pan with 5 cups diced rhubarb. Spread 3 cups mini marshmallows over rhubarb. Sprinkle with 3 ounce package of strawberry jello. Next, prepare cake mix according to directions on box. Spread over mixture in pan. Sprinkle with the brown sugar. Bake according to directions for cake. Serve with whipped cream. Best if eaten fresh.
Combine flour, salt and pepper in a bag. Rinse chicken pieces, coat with the ingredients in the bag. Heat oil in a skillet and brown chicken well on all sides. Add garlic, onion, tomatoes, oregano and sherry. Cover and simmer 30 minutes. Add mushrooms, salt and pepper to taste. Simmer 10 minutes. Serve over egg noodles.
Mix all ingredients. Grease and flour tube pan. Bake at 325° for 1 1/2 hours.
Combine dry yeast and warm water; mix and set aside. Meanwhile, combine olive oil, basil, oregano and garlic powder in a saucepan; heat until warm. Combine flour and sugar; mix with yeast mixture and olive oil mixture. Stir well to create dough. Place on lightly floured surface and knead for several minutes. Allow to sit for 30 minutes to rise. Place on a greased baking sheet; brush with olive oil and bake for 25 minutes at 375°.
Mix all cans together in large oven container. Do not drain. Add bacon, brown sugar, cider vinegar, onion and garlic salt. Bake uncovered at 350° for 2 1/2 to 3 hours.
Cut up onion and with oil, saute in a medium size pot until onion is browned. Remove onion. (Leave onion in pot.) Put in sauce and oregano. Stir and cook on medium flame.
Heat oven to 350°. Grease and flour 9 x 13 x 2-inch pan. Mix sugar, oil and eggs until blended; beat 1 minute. Stir in remaining ingredients except carrots. Beat 1 minute. Stir in carrots. Pour into pan. Bake until wooden pick inserted in center comes out clean, 35 to 45 minutes.
Heat oven to 375°. Arrange apples in lightly buttered 8 x 8 x 2-inch square pan. Mix remaining ingredients and sprinkle over apples. Bake until topping is golden brown and apples are tender, about 30 minutes. Serve with warm milk or whipped topping.
Place chicken pieces in Pyrex dish and baste with sauce. Bake at 325° for 1 1/2 hours. Continue to baste and turn chicken midway.
Brown beef; add onion, garlic, salt and pepper. Drain excess oil. Add cinnamon and raisins. Set aside to cool. In a mixing bowl, mix Bisquick and milk. Form into a ball. Roll out into floured surface and roll out into a thin rectangle. Cut into squares. Fill each square with a tablespoon of meat mixture and close to form a half moon, sealing in meat mixture tightly. Fry these little half moons until brown. Drain and serve.
Cut chicken into bite size pieces and place in bottom of casserole dish. Mix cream of chicken soup and sour cream together. Pour over chicken. Melt margarine and mix with Ritz crackers. Sprinkle over top of casserole. Bake at 350 degrees for 30-40 minutes or microwave for 20-30 minutes.