HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place potatoes in pot, cover with water, boil until tender. Drain and place in mixing bowl. Add sour cream, milk, butter salt and pepper. Beat until light and fluffy. Stir in 2 c. cheese, bacon and onions. Put in greased 3 qt. baking dish. Top with remaining cheese. Bake uncovered at 350 degrees for 30 minutes or until heated through and cheese is melted.
Crush Oreo cookies (set aside 1/2 cup for topping). Add 1/4 cup melted butter to crushed Oreos. Take fork and press Oreo mix in 8-inch pie pan. Refrigerate for 1 hour. Mix 8 ounce cream cheese to 1 cup Cool Whip. Add this mixture to pie pan. Chill for 1 hour. Now add prepared chocolate pudding to pie. Chill for another hour. Remove pie from refrigerator, spread 1 cup Cool Whip over pie. Sprinkle 1/2 cup crushed Oreos over and serve.
Combine first 5 ingredients in a greased and floured deep pie plate. In a separate bowl, mix milk, eggs and Bisquick. Pour over zucchini and cheese mixture. Bake at 350° for 45 to 60 minutes, until knife inserted in center comes out clean.
Mix 1st and 2nd ingredients well. Mix lime Jell-O in 1 cup boiling water. When dissolved, add to cottage cheese and pineapple mix. Refrigerate overnight. Use a pretty bowl.
Combine all ingredients and pour into an unbaked 9-inch pie shell. Bake for 45 minutes at 350°.
Preheat oven to 350°. Grease and flour a 15 x 10-inch baking pan. Set aside. In a bowl, mix flour, sugar, baking soda and salt. In a saucepan, mix the margarine, water and cocoa. Bring just to boiling, stirring constantly. Add the chocolate mixture to the dry ingredients. Mix thoroughly. Add eggs, buttermilk and vanilla. Mix completely. Pour into pan and bake for 25 minutes or until inserted toothpick comes out clean.
Brown the ground turkey (beef) and chopped onion. Layer all the above ingredients in baking dish and cover tightly with foil. Bake 1 1/2 hours at 350°. This meal is easy to put together and therefore is good for nights when you can't prepare a big meal. But it is good for hungry appetites.
Mix first 3 ingredients. Add fruits. Cook and stir until mixture thickens. Add tablespoon of butter and lemon juice. Pour into an 8 1/4 x 1 3/4-inch round ovenware dish. Sift dry ingredients. Add milk and butter all at once. Beat smooth. Pour over fruit. Sprinkle 2 tablespoons sugar and 1/4 teaspoon nutmeg over batter. Bake at 350° for 30 minutes. Serve with cream. Serves 6.
Saute bacon slowly and pour off part of fat. Brown chopped onion in hot fat. Wash rice and drain, then add it with 1 1/2 cups to tomato sauce or juice and paprika. Pour into a lightly greased casserole and bake until rice is tender. Gradually add tomato juice as it is absorbed. Bake at 350° about 30 minutes.
Put hamburger in bowl. Add milk, eggs, oatmeal, ketchup and A.1. sauce to hamburger. Mix into hamburger. Add salt and pepper to taste. Pour into baking pan. Cover top with ketchup and bake at 350° for 1 hour.
In medium saucepan, cook onion in margarine until tender but not brown. Add corn, broccoli, carrot and water. Bring to boiling; reduce heat. Cover and simmer 10 minutes or until vegetables are tender. Stir in soup, milk, cheese and pepper. Stir over medium heat until cheese is melted and mixture is heated through. Serves 4.
Use a large heavy pot with a tight fitting lid. Set oven temperature to 350°. Put the beef in the pot with olive oil, onion and finely chopped garlic; stir. Brown in the oven with a cover off the pot for about 3/4 hour or until meat is well browned. Stir several times. Remove pot from the oven; add water, bouillon cubes, parsley and Italian seasoning. Put cover on pot and return to oven for 1 hour. Take pot out of oven and add all ingredients, except zucchini; stir well. Cover and return to oven for 45 minutes. Add sea shell macaroni; stir well. Cover again for 1/2 hour. Lastly, add zucchini for 1/4 hour more. Serve hot with Parmesan cheese sprinkled over the top.
Brown sausage. Cube up bread and put in bottom of pan. Sprinkle sausage and cheese on top of it. Mix eggs, milk and mustard and pour over it. Let set overnight. Bake at 350° for 30 minutes.
Take a large long cake pan and put a layer of wafers, then a layer of bananas, then a layer of pineapple. Keep on doing this until you make the cake as thick as you like. Then put Cool Whip on top. Crush nuts and sprinkle on top of Cool Whip and add cherries.
Brown ground beef, drain and rinse. Combine with rice, tomato juice and chopped raw cabbage. Cover and cook until cabbage is tender. Add cinnamon to flavor while cooking.
Preheat oven to 400 degrees. Combine all ingredients and mix well. Bake in a greased black skillet for 20 to 30 minutes.
Beat margarine in large bowl on high speed until light. Add both sugars and vanilla and beat 2 minutes. Stop mixer and add flour, baking powder and salt. Mix just until combined. Turn onto board and knead a few times to form a ball. Place dough in refrigerator for 20 minutes. Heat oven to 325°. Lightly butter baking sheets. Shape dough into 1-inch balls and place on baking sheets. Dip a fork into powdered sugar and flatten each cookie slightly. Bake until cookies are set, 12 to 15 minutes. Leave on cookie sheets for 1 minute, then transfer to wire racks and cool completely. Store in container with tight lid.
Combine all the ingredients. Chill for at least 3 hours. Makes 4 cups.
Mix ingredients and beat well. Pour into greased and floured 13 x 9-inch pan and bake at 450° until golden brown. Cut into squares and serve hot.
Cook chicken breasts, cool and cut or tear into pieces. Grease 9 x 13-inch pan. Place corn chips (thin and crispy are best), then chicken in pan. Mix onions, green chiles and tomatoes; salt and pepper as desired and pour over chicken. Spoon sour cream over all, then shredded cheese on top. Bake in oven at 350° until very hot.
Bake the potatoes at 375 for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash the pulp with the butter. Stir in milk, bacon, 1 c. cheese, chives, salt and pepper. Spoon into the potato shells.
Put crescent rolls flat into a 9 x 13-inch ungreased pan. Blend cream cheese with remaining ingredients. Beat together and pour over the rolls. Bake for 30 to 35 minutes at 375° (doesn't brown). When it starts to crack, pull out. When cool, sprinkle with cinnamon or top with favorite fruit.
Place turnips and onion in saucepan; cover with water. Add 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Cover and reduce heat. Simmer 15 minutes or until turnips are tender; drain and mash.
In medium bowl, combine soup, honey, mustard and onion powder. Arrange chicken, bone side up, on rack in broiler pan. Brush chicken with soup mixture. Broil 6-inches from heat for 30 minutes or until tender and juices run clear, turning once and brushing often with soup mixture during cooking.
Oil a 13 x 9-inch pan. Place 1 1/2 cups uncooked rice on the bottom. Heat the soups with the milk. Pour over rice. Arrange chicken on top. Sprinkle the dry soup mix over the chicken. Seal with foil. Bake at 325° for 2 hours.
Cream butter, sugar and cocoa. Add remaining ingredients and blend. Butter an 8 or 9-inch square pan. Pour mixture in. Bake for 25 minutes at 350°. Easy and quick.
Preheat oven to 350°. Heat oil in a large skillet over medium-high heat; add onions and garlic. Saute 10 minutes or until onions are tender. Stir in tomatoes and their juice, beans, and chilies. Boil 5 minutes, stirring occasionally, until juices begin to thicken. Remove from heat. Spread half the sauce in a 10x10x2 inch or comparable casserole. Top with half the tortilla strips, half the sour cream and half the cheese. Repeat second layer with remaining ingredients in same order. Bake 35 minutes or until hot and bubbly.
Crust: Mix together melted margarine, flour and pecans and spread into a 12 x 8-inch pan. Bake for about 15 minutes.
Grease a shallow baking dish and place the chicken pieces in it. Sprinkle the onion soup mix over the chicken. Mix mushroom soup and water and pour over chicken. Add tomatoes. Cover and bake for 1 hour at 375°. I omit the tomatoes, but some like the tomatoes.
Cook milk, sugar and cocoa in a large saucepan until it reaches 250° and stir occasionally. Take off stove. Add peanut butter and vanilla. Stir until well blended. Pour onto butter platters. Cool and cut into bite size pieces.
Dissolve jello with 1 cup water. Partially thaw berries with 1 cup water. Mix everything together and mold.
Combine tuna, condensed soup, peas, celery, onion, milk and Worcestershire sauce in a bowl, mixing thoroughly. Spoon half of tuna into a 1-quart glass casserole. Sprinkle with half of crushed potato chips. Spoon remaining tuna mixture into casserole and sprinkle with remaining potato chips.
Mix flour and shortening. Add all other ingredients. Salt and pepper to taste. Cook thoroughly and let cool thoroughly before placing in dough.
Melt chocolate in double boiler; add peanuts and pretzels. Stir together until well coated. Drop by teaspoon on wax paper and let cool. Pick up and store in cookie tin until ready to eat. Very good; easy to make.
Mix together and use 3 to 4 teaspoons in a cup of hot water. Store in airtight container.
Sift flour, sugar, soda and salt; stir together in cake pan. Sprinkle brown sugar and walnuts on top. Bake in a 350° oven until cake is done. Take cake out of oven and pour icing over cake. While it is still hot, poke holes in the cake with fork so icing will soak down into the cake.
Put cauliflower and water in a 1 1/2-quart glass casserole with plastic wrap or glass lid. Microwave for 9 minutes on High. Drain the liquid. Combine the mayonnaise, onion, mustard and salt in a small bowl. Mix well and spoon on top of the cauliflower. Sprinkle with cheese and paprika. Microwave for 1 1/2 to 2 minutes on Roast power to heat topping and melt the cheese. Let stand for 2 minutes before serving.
Brown ground beef and onion. Drain grease. In 13 x 9-inch baking pan add rice, then cooked ground beef and onion. Spread evenly into pan. Pour beef broth and water into pan. Cut margarine in small pieces and place on top of beef. Salt and pepper to taste. Bake in preheated oven at 350° for about 1 hour.
Separate eggs and beat yolks until slightly foamy. Stir in 1 cup sugar gradually, beating constantly. Now, stir in flour and salt until smooth, then pour in lemon juice and mix thoroughly. Add boiling water last. Cook over boiling water, stirring constantly, until the filling is smooth and thick as mayonnaise (takes about 20 minutes). Cool before pouring into pie shell. Start oven at 325° and beat up meringue, adding remaining 1/2 cup sugar when egg whites stand in peaks. Pile meringue over pie filling and bake about 20 to 25 minutes.
Mix together the corn flakes crumbs, Parmesan cheese, basil, oregano, garlic powder and the salt. Dip chicken in melted margarine; coat in crumb mixture. Bake at 350° for 30 minutes. Pour wine, onions and parsley on top; bake 10 more minutes.
Add all ingredients and mix well. Shape into loaf pan. Bake in 350° oven for 50 to 60 minutes. In the meantime, heat the sweet and sour sauce. Spoon off excess fat. Pour some sweet and sour sauce over loaf. Return to oven for about 15 minutes. Use remaining sauce for passing.
Cream the butter and sugar until fluffy. Beat in eggs one at a time. Add water and mashed bananas. Thoroughly mix in flour, soda and nuts. Pour into greased and floured bread pan. Bake at 350° for 1 hour.
Mix Crisco and sugar well. Add milk. Beat until well mixed. Add eggs, one at a time, and cake flour slowly. Beat well. Bake at 300° for 2 1/2 hours.
Preheat oven to 350°. Cook pasta according to directions; drain. In a large bowl combine pasta, sauce, sausage (cooked) and 2 cups cheese. Turn into greased 13 x 9-inch baking dish; cover. Bake 45 minutes until hot and bubbly. Uncover; top with remaining cheese and parsley. Bake 10 minutes longer or until cheese melts. Serves 12 to 15. Super buffet item.
Mix all ingredients together well. Let stand in refrigerator overnight. Use as dip for vegetables or specialty breads or spread on bagels.
Melt margarine in a 9 x 13-inch pan. Add next 3 ingredients (toss). Toast for 30 minutes at 300°. After toasting, add brown sugar. Divide in half. Put bottom half in pan. Spread 1/2 gallon ice cream. Put other 1/2 toasted mixture on top. Put in freezer.
Cook rice according to package directions. Break sausage into bits and brown in a skillet. Drain well. Then mix rice, mushrooms, soup, Worcestershire sauce, sausage and chicken. Spoon into greased 12-inch baking dish. Combine crumbs and melted margarine and sprinkle on top. Bake 35 to 45 minutes at 375°.
Cut hard-boiled eggs in two. Put yolks in bowl and mash with vinegar, sugar, pepper, salt and dry mustard. Pack mixture back into eggs and sprinkle with paprika.
Lindy's, a famous New York restaurant no longer in business, was famous for it's cheesecake. The cake is an old-fashioned one with a browned top. It is slightly sunken, but good and solid.
Cook sugar, cocoa, Karo, salt and milk. Bring to a boil, then cook for 5 minutes. beat in pecans and vanilla until stiff. Pour into a buttered dish. Cool and cut.
Bring cream cheese to room temperature. Add curry to taste. Add chopped spinach. Lay out ham slices. Place a Swiss cheese slice onto each slice of ham. Spread cream cheese mixture thinly onto the Swiss cheese. Roll up as tightly as possible. Place in refrigerator overnight. Slice each bundle into pieces. Serves 12 (2 per person).
Combine chocolate (melted), butter, egg, confectioners sugar and milk. Beat until of spreading consistency. If not thick enough, add more sugar.
Sift together flour and sugar 6 to 7 times. Fold this into beaten egg whites a little at a time, very gently. Add vanilla. Pour gently into angel food cake pan. Bake in slow oven for 1 hour, making sure everyone stays out of kitchen until cake is done. When done, put over 3 cups upside down to cool.
Mix. Put in greased and floured pan. Bake at 350°. Bake until done.
Pour over beans. When ready to serve, not before, shake dressing and pour over greens. Slightly beat one whole egg and pour over everything. Toss until all greens are coated and no raw egg shows.
Prepare the vegetables according to package; drain. Put bread in blender. Blend into coarse crumbs and set aside. Put milk, cheese, flour and salt in blender; blend until smooth. Combine broccoli and eggs. Pour into 1-quart casserole. Combine butter and crumbs. Sprinkle over top of casserole. Bake at 350° for 35 to 40 minutes.
Cook spaghetti according to package directions. Drain and place in large bowl. Toss with soy sauce. In large frying pan or wok, heat 1 tablespoon peanut oil. Add ginger, garlic and meat. Stir-fry until cooked. Remove and add to spaghetti. Add remaining tablespoon of oil to pan and add vegetables. Stir-fry until tender-crisp. Toss meat and vegetables with spaghetti. Serve a bit warm or at room temperature. Serves 6 hungry people.
Cream the butter and sugar. Add flour and beaten eggs. Add salt and syrup. Add vanilla and pecans. Blend well. Makes enough for 3 ready made pie crusts.
Brown and crumble sausage; drain and set aside. In a saucepan over low heat, melt Velveeta cheese. Add enough milk to thin down. Mix sausage and place in crock-pot to keep warm. Serve with Fritos.
Combine blackberry jello and 2 cups hot water. Chill for 30 minutes. Add the pineapple and blueberry pie filling. Mix all ingredients together. Let jell. Beat together the sour cream, cream cheese and sugar. Stir in the Cool Whip, pecans and vanilla. Spread on top of jello. Store in refrigerator until serving.
Dissolve salt in hot water. Pour over cucumbers. Soak 24 hours.
Melt oleo in a 1-quart casserole in microwave. Mix other ingredients well and add to oleo. Cook, covered, for 8 minutes or until pudding is slightly soft in the center, stirring 1 time. Let stand for 3 to 5 minutes before serving. Yields 6 servings.
Saute pepper, onion and celery in butter. When almost done, add broccoli and mushrooms. Cook rice about 1/2 done. Mix all together with mushroom soup and pour in a dish. Bake at 350° for 1/2 hour.
Soak bread in a little water and squeeze out good or use bread crumbs soaked in 1/4 cup milk. Mix ground meat, pepper, salt, bread or bread crumbs, beaten egg, onion and Lea & Perrins together well. Form into small balls and roll in flour twice. Brown in greased skillet, then pour water over all; stir. Place mixture in casserole and bake in oven for 30 minutes at 375°. Remove from oven and add mushrooms. Can use mushroom juice if needed. Return to oven and bake 15 minutes more.
In medium saucepan, combine first 4 ingredients. Cook over medium heat, stirring constantly, just until mixture begins to bubble, then cool and set aside.
Mix salad dressing, soup and preserves together. Put chicken breasts in large baking dish skin side up. Cover with mixture. Bake 1 hour at 350°.
Put soda into flour. Cream together sugars and lard. Add beaten eggs, milk, flour and baking powder. Add enough flour to make a dough that can be rolled out and cut. (Sometimes I add a tablespoon of vanilla.) Sprinkle sugar on cookies and some nuts, if you have them.
Season the 8 steaks with salt and pepper. Clean mushrooms. Chop fine. Saute in 2 tablespoons of oil for a few minutes. Remove from heat. Mince parsley, slice onions and add cheese. Add to mushrooms and mix. Evenly divide mix over 8 steaks and spread out. Roll steaks and tie with string. Brown on all sides in oil. Drain off the excess oil. Pour tomatoes over rolls. Cover and simmer for 30 minutes or until meat is tender. Put meat on platter (heated). Blend cornstarch with water. Add to tomato mix. Cook until thickened. Pour over meat. Serve with pasta or rice.
Combine sugar, flour, cocoa, eggs and milk. Cook until thick. Take off stove; stir in vanilla and butter. Pour in baked pie shell. Makes 1 pie.
Dissolve jello in boiling water. Add thawed strawberries and stir to mix berries. Place wide end of cake down on serving plate. Cut 1-inch layer from top and set aside. Dig center out 1-inch from sides and bottom. Remove cake sections, tearing to small pieces. Fold pieces into strawberry mixture. Pour into cake shell. Place cake layer on top. Whip cream until thick and stir in sugar or use Cool Whip and sugar. Spread over top and sides of cake. Decorate with whole strawberries. Refrigerate 1 hour before serving.
Mix at room temperature by hand. Roll into ball. Reserve enough chipped beef to cover outside of ball. Serve on a platter surrounded by Ritz crackers.
Coat chicken with flour and arrange in single layer, skin down, in melted butter in 9 x 13 x 2-inch baking dish. Bake, uncovered,	in 425° oven for 30 minutes.	Turn chicken and bake until brown, 15 to 20 minutes longer, until tender. Remove from oven and reduce temperature to 325°. Pour off excess fat.
Saute zucchini and chopped onions in oil. Whip cottage cheese with basil and oregano in blender. Place alternating layers of zucchini, cottage cheese and tomato in a 1 1/2-quart casserole dish. Top with Parmesan cheese. Bake at 350°, uncovered, for 25 to 30 minutes. Yields 6 servings. Approximate cal/serving: 130.
Mix rice, soup, broccoli and Cheez Whiz. Pour into greased casserole (I use flat-like casserole to bake in). Bake for 45 minutes at 350°. Stir when halfway done.
Boil chicken and when cool, debone. In a skillet, melt 1 stick butter. Add diced onion; then add jalapenos, evaporated milk and 3/4 of the Velveeta cheese. In a 13 x 9-inch baking dish, layer chips, chicken and sauce. Repeat until all are used up. Then add remaining Velveeta cheese that has been grated. Bake at 350° until cheese is melted.
In a large skillet, heat the olive oil over high heat. Add the onion, red pepper, garlic, jalapeno peppers, chili powder, salt, oregano and cumin. Cover, reduce heat to low and cook, stirring once or twice, until the vegetables are soft, about 10 minutes. Add the tomatoes and cook, covered, stirring once or twice, for 10 minutes longer. Remove from the heat and let cool to room temperature.
Preheat oven to 350 degrees. Prepare dry bread mix according to package directions. Let cool, then crumble. Grease one 9 x 13 inch baking dish. In a large skillet over medium heat, melt butter and saute celery and onion until soft. In a large bowl, combine celery, onions, 3 c crumbled cornbread, eggs, chicken stock, sage salt and pepper to taste, mix well. Place into prepared dish and bake in 350 oven for 30 minutes.
Cut cake into 1-inch cubes; place in large bowl. Combine butterscotch pudding, milk and evaporated milk in large saucepan. Cook, following label directions for pudding. Fold hot pudding into cake until all pieces are evenly coated. Spoon half the pudding mixture into a pan, 13 x 9 x 2-inch. Add sliced bananas in a single layer. Top with remaining pudding mixture, spreading evenly. Place a layer of waxed paper directly on pudding. Chill at least 3 hours. To serve, peel off waxed paper. Cut dessert into squares. Whipped cream is optional.
Mix shortening, butter, brown sugar, egg yolk and vanilla. Add flour, salt and nuts. Roll in balls, then roll in egg white and extra finely chopped nuts. Bake 5 minutes at 375°. Remove from oven and press in center of cookie. Return to oven and bake 8 minutes longer. To decorate, frost and top with cherry.
Boil vinegar, sugar and water until clear liquid. Pour drained beets into this. Serve hot or chilled.
This can be used for cream pies by omitting the chocolate chips and adding bananas, coconut, pineapple, etc.
Heat oven to 350°. Wrap tortillas in foil. Heat in a 350° oven for 10 to 15 minutes, or until softened.
Heat oven to 350°. Cook noodles according to package directions. Add peas last two minutes, drain, return to pan. Stir in tuna, sour cream, milk, soup, water chestnuts, French fried onions, salt & pepper. Pour into ungreased casserole. Bake uncovered for 40 minutes. Sprinkle with 1/2 c. French fried onions, 1/4 c. Parmesan cheese, bake until bubbly and onions brown. 6 to 8 servings.
Combine shortening and sugar. Add eggs and mix well. Add fruit cocktail juice. Sift together dry ingredients and add to batter. Mix well. Add fruit cocktail and mix.
Cream sugar and butter. Beat eggs by hand. Add syrup, vanilla and salt. Stir and add pecans. Pour into unbaked crust and bake for 10 minutes at 425°. Reduce heat to 325° and bake until firm (about 40 minutes).
Soak bread crumbs in milk. Add to meat and mix well. Add remaining ingredients and mix thoroughly. Pack in a greased loaf pan. Bake in a 350° oven for 1 1/2 hours. Serves 6.
Use a 9 x 13-inch Tupperware pan. Grease lightly with vegetable spray.
Preheat oven to 400°. Cook ziti. Drain; return to pot and cover. Melt butter in a large heavy saucepan over medium heat. Stir in cream and 6 tablespoons of the Parmesan cheese. Add about 1/4 of the Mozzarella cheese. Stir until the cheese melts. Add ziti, stirring well to coat. Stir in 6 tablespoons parsley, 1 3/4 cups marinara sauce and pepper. Transfer mixture to a shallow baking dish and top with remaining Mozzarella cheese. Bake 10 minutes. Top with remaining sauce, Parmesan cheese and parsley.
Combine all ingredients in small saucepan. Heat until warmed through. Serve over poached or broiled fillets. One serving equals 2 tablespoons over fish.
Mix all ingredients together and put in spring-form pan or Bundt pan. Bake at 325° for 15 minutes, then bake at 375° for 45 minutes more until edges of cheese cake brown. Then shut off oven and let the cake stay in oven for one hour.
Mix and spread Hellmann's mayonnaise evenly to seal. Make sure it is sealed.	Chill for 3 hours.
Cook cubed potatoes, celery, onion and water for 20 minutes in covered pan. Add mixed vegetables. Cook for 20 minutes. Add soup undiluted and stir until blended. Add cheese. Stir until melted. This soup freezes well.
*STUFFING- Bring 1/3 c of cider and butter to a boil, remove, and stir in stuffing mix. Add the apples, onion, and celery; then set aside.