HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place tuna or chicken into mixing bowl. Blend soup and water; add to tuna. Add frozen green peas (unthawed), 1 cup of the noodles, tomato, celery and green onion. Toss to mix lightly. Turn into buttered 1 1/2 quart casserole dish. Top with remaining noodles. Cover and refrigerate, if desired, for baking later or place into 375° oven and bake for 25 to 30 minutes, or until heated through. Garnish with cashews; serve hot. Good served with fresh spinach salad and fluffy boiled or fried rice.
Crumble and brown sausage in heavy skillet, stirring as needed. Add green beans, tomato sauce, water, onion, bay leaf, salt, garlic salt, pepper, thyme and bell peppers. Cover and simmer 1 hour. Add potatoes and cook with cover 15 minutes or until potatoes are done. Remove bay leaf and serve in bowl.
Pour boiling water over Bran Buds or flakes. Add buttermilk and let cool. Cream together sugar and margarine or butter. Beat eggs and then add to bran mixture. Sift flour, soda and salt. Mix all together. Fill greased muffin pan 2/3 full. Bake 22 minutes at 350°. Batter will keep in refrigerator 2 weeks.
Lay one slice of ham on table. Lay one slice of Swiss cheese over that. Place one asparagus on top of that lengthwise. Roll asparagus in the ham and cheese. Do the same for each asparagus.
Mix all together and store in airtight container. To make, use 2 teaspoons mix to 8 ounces hot water.
Combine all ingredients. Bake in greased 9 x 13 cake pan at 375° for 25 to 35 minutes.
Cook chicken. Dice approximately 3/4 cup chicken, then add corn. Stir flour and seasonings into melted butter. Gradually stir in part of stock. Stir until smooth. Add remaining stock and milk. Cook over low heat about 20 minutes, stirring frequently. Add corn and chicken. Serve hot.
Mix first 5 ingredients. Put in deep baking dish (Corning Ware, etc.). Cut butter in chunks and sprinkle on top. Bake 15 minutes at 350°. Add cheese to top. Bake for 20 to 30 minutes more.
Bring sugar and syrup to a boil. Remove from fire and stir in peanut butter. Pour over 5 cups corn flakes. Drop by tablespoons onto waxed paper or cookie sheet. Allow to cool.
Combine shortening and molasses. Add egg. Stir until well blended. Mix and sift dry ingredients and add alternately with the hot water to the molasses mixture. Bake in a well-greased 9 x 9 x 2-inch pan at 350° for about 45 minutes.
Preheat oven to 500 F. Place asparagus in a single layer in a shallow baking pan. Brush asparagus with olive oil. Roast until tender but crisp. Turn occasionally for even cooking and to avoid browning.
Beat Dream Whip according to the directions. Add cream cheese. Beat until smooth. Take graham cracker crumbs and mix with melted margarine. Press into bottom of pan. Pour cheese mixture over graham cracker crust. Chill overnight. Put can of cherries on and enjoy.
Mix bananas, sugar & eggs. Mix well. Add flour, soda, and salt. Mix well and then add the melted butter. Lastly, add the nuts. Bake in 350° oven 1 hour or until a toothpick inserted in center comes out clean. Cool completely before cutting.
Bring water to boil; add salt, then add pasta. Use wooden spoon to stir pasta until all is under water. Boil rapidly until done. Stir 2 tablespoons of hot pasta water and the cream into the pesto. Drain pasta through a colander, then return to hot pan. Stir in pesto and toss well. Serve immediately.
Bake cake in 13 x 9-inch pan. Simmer sugar and pineapple 10 minutes. Pour over hot cake. Cool. Spread pudding over cake. Spread Cool Whip over pudding. Sprinkle with desired amount of coconut.
Sift flour, baking soda and salt together; set aside. In large mixing bowl, cream bananas, sugar and butter. Add eggs, one at a time, beating well after each one. Mix orange juice, vanilla and allspice. Add sifted mixture all at once. Beat at medium speed 2 minutes, scraping bowl often. Spread batter in greased 9 x 13-inch pan. Bake in preheated oven at 325° for 55 to 60 minutes. Cool on wire rack. Spread with icing and garnish with sweetened banana chips.
Trim and separate cauliflower into flowerets and cook in a large saucepan in boiling, salted water for 5 minutes, or until tender but still crisp. Drain; let cool. Combine in a small bowl the cauliflower, grated cheese and scallions. Toss this mixture with the sauce.
Combine well, then add rhubarb and 1/2 cup nuts. Spread mixture into 2 greased loaf pans. Mix 1/2 cup sugar, 1/2 teaspoon cinnamon and 1 tablespoon melted butter; pour over loaves before baking. Bake 40 minutes at 325°. Can be frozen.
Mix together all dry ingredients. Add remaining ingredients and pour into pie crust. Bake at 375° about 1 hour, or until pie looks done.
Select ham slice about 1-inch thick. Place in a shallow baking dish and sprinkle with sugar mixed with spices Add rest of ingredients and cover. Bake 1 1/2 hours in moderate oven at 350°. Baste.
Crust: Mix flour, margarine, confectioners sugar and salt together. Spread on greased and floured round pizza pan. Pierce with a fork to prevent air pockets. Bake at 375° for 10 to 15 minutes.
Mix lemon juice with beaten egg yolks. Add condensed milk and beat mixture until it thickens. Pour into prepared graham cracker crust. Top with meringue made by beating 2 egg whites until stiff peaks form. Gradually beat in 3 tablespoons of sugar until it is dissolved. Cover pie with plastic wrap and freeze until set.
Mix graham cracker crumbs, sugar and butter. Line bottom of pan and sides of a well-buttered 9 x 3/4-inch spring-form pan.
In a large mixing bowl, beat sugar, oil and eggs for 2 minutes at medium speed. Blend in apples. Combine dry ingredients. Gradually beat into egg mixture. Stir in prunes and nuts. Spoon into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes or until a toothpick inserted near center comes out clean. Cool in pan 15 minutes. Invert onto wire rack to cool.
Dissolve cornstarch in milk in medium bowl. Add corn, salt and sugar. Stir well. Add beaten eggs, then butter. Turn into buttered casserole and bake at 400° for 45 minutes. Serves 6.
Combine cabbage, noodles and onion. Pour whipped dressing over to mix. Mix 2 hours or overnight before serving. Add almonds and sunflower seeds just before serving.
Brown sausage, then drain. Add cheese and melt over sausage. Serve warm with tortilla chips or dip size corn chips.
Beat first three ingredients. Add salt and lemon juice or vinegar. Add grated onion, cabbage, carrot and green pepper. Fruit may be used.
Combine all ingredients. Turn into baking dish. Bake in a preheated 450° oven for 30 minutes, stirring once after 15 minutes.
Heat jello (dry) and pineapple together until jello dissolves. Let stand until jello thickens in refrigerator. Add Cool Whip, buttermilk and pecans.
In bowl with mixer at medium speed, beat first 6 ingredients until fluffy. At low speed, beat in next 4 ingredients. Shape into 1-inch balls; roll in sugar. Place 2-inches apart on ungreased cookie sheets. Bake at 350° for 12 to 15 minutes, until browned. Press a nut or chocolate kiss into cookies or you may press cookie with thumb and fill imprint with jam or jelly. Cool and store in airtight containers. Makes about 6 dozen.
Mix pudding with milk; set aside. Bake cake as directions say in 13 x 9-inch pan; let cool. With a piece of thread divide cake is half, returning 1/2 to cake pan. Support sides of pan to keep cake from sliding. Cool cake. Now layer cake, pudding, candy bars, Cool Whip, pudding, candy bars. Place Cool Whip and candy bars on top. This cake won two baking contests.
Heat 1 cup water. Add bran and let set. Dissolve yeast in 1 cup lukewarm water, set aside. In bowl, beat eggs and oil. Add bran mixture, sugar and salt. Add flour, a little at a time. Add yeast mix. Use mixer until you can't keep adding flour. Knead for 10 minutes on floured board. Let rise. Punch down. Make into 2 loaves. Bake in 2 greased loaf pans (let rise). Bake at 350° for 30 minutes.
Mix ingredients in a large bowl. Bake at 350° for 30 minutes, then at 300° for 1 hour.
Saute onion in butter, add soup and sour cream. Grease casserole, layer 1/2 potatoes, 1/2 sour cream mix, 1/2 cheese and 1/2 soup. Repeat. Top with crumbs. Bake 30 to 40 minutes in 350° oven.
Salt and pepper steaks or chops and place in pan with hot butter. Cook 10 minutes, turning once. Remove from pan. Add remaining ingredients to pan and simmer for 10 to 12 minutes. Add wine and cook 5 minutes longer. Return meat to pan, turn to coat with sauce and simmer 5 minutes for rare, 7 minutes for medium. Serves 4.
Mix pineapple, Cool Whip and marshmallows. Sprinkle pudding over mixture. Mix. Add nuts. Serve chilled.
Mix together about 2 minutes with electric mixer at medium speed. Bake in a greased and floured 9 x 13-inch pan at 350° for 40 to 45 minutes.
Re-crimp pie shell in its pan, making high fluted edges, or transfer to 4 cup square baking pan. Crimp edges. Saute margarine over medium heat until tender. Stir in zucchini, oregano, thyme, 1/4 teaspoon of the salt and half pepper. Cook until zucchini is tender, stirring constantly, until most of liquid is evaporated. Remove from heat. Beat eggs and add remaining salt and pepper. Add Parmesan and half and half. Spoon zucchini mixture into pie shell. Sprinkle with Cheddar cheese. Pour egg mixture over zucchini. Bake 20 minutes at 425°. Then bake for 30 to 35 minutes at 325° until center is done. Cover with aluminum foil to prevent overbrowning. Overlap cheese triangles over top of quiche the last 2 minutes of baking. Let quiche stand 20 minutes before serving.
Brown hamburger; drain. Mix in shredded cabbage; cook a few minutes longer until cabbage softens. Salt and pepper to taste. Separate crescent dinner rolls, then stretch or roll out slightly to allow more room for filling. Fill with mixture, roll up and seal edges. Bake at 375° on ungreased cookie sheet 10 to 13 minutes or until golden brown. Serve with ketchup.
Mix well. Pour over slices of different kinds of fruit. This is also good on macaroni salad.
Cream together cheese and margarine. Blend in dressing mix and 1/4 to 1/3 cup walnuts. Roll into a ball in plastic wrap; chill well.
Mix apple juice, cornstarch and Equal in a small saucepan. Heat to boiling and boil, stirring constantly, until thickened, about 1 minute. Remove from heat and add margarine, maple extract and vanilla, stirring until margarine is melted. Serve warm. Great substitute for diabetics to use on pancakes, waffles or even dip fresh apple slices in (as you would a caramel dip) and can be poured over boiled sweet potatoes.
Mix first three ingredients well until sugar is dissolved. Refrigerate until ready to serve. Add ginger ale when ready to serve.
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts. Drop by rounded teaspoons onto ungreased baking sheets, about 2 inches apart. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen.
Combine pudding mix, gelatin and cold water. Cook according to package directions. Cool about 5 minutes, stirring once or twice. Add ice cream, stirring until melted. Arrange cookies in the bottom of a 9 x 5-inch loaf pan. Pour 1/3 pudding over cookies. Place 12 cookies on top of pudding and 4 against long side of pan. Make 3 layers this way. Chill until firm.
Combine cheeses; mix well until well blended. Add remaining ingredients and mix well. Chill, then shape into ball. Roll it in chopped walnuts. Serve with crackers.
Sift together flour and salt. Pour boiling water into the flour and stir until well blended. Place dough on floured board and roll out 1/8-inch thick. Cut into 1-inch squares and drop into boiling broth. Cook until tender, about 15 minutes.
Combine vegetables, seasonings and broth in a large pan and bring to a boil. Reduce heat and simmer 10 minutes. Add chicken and continue cooking 10 more minutes. Remove and discard the bay leaf. Mix together the flour and water and quickly add to the stew, stirring well. Bring to a boil again and pour into a 13 x 9-inch pan or casserole dish. Top with refrigerated biscuits and bake at 375° for 20 to 25 minutes.
Brown the chuck; drain. Add chili powder, salt and pepper. Add onion and optional pepper. Cook until onion is tender. Add tomato sauce; simmer. Add 1/2 can water, if necessary. Separate biscuits. Pull apart to make 20 pieces. Place 10 pieces on bottom of lightly greased pan or casserole dish. Press together to form a crust. Remove hamburger mixture from heat. Mix together sour cream, egg and 3/4 cup grated cheese. Stir hamburger mixture. Pour mixture over biscuits in pan. Top with remaining biscuits, then top with remaining cheese. Bake at 375° until golden brown. You may use a large can of tomato sauce and extra cheese to make this recipe even tastier. You may easily double recipe by using a sheet cake pan (13 x 9 x 2-inch).
Sift the flour, baking powder, soda, salt and nutmeg together and set aside. In a large mixer bowl thoroughly beat 3 eggs. Gradually add sugar while beating. Add lemon or vanilla and oil. Add the sifted dry ingredients alternately with buttermilk, a third at a time until well blended and smooth. Turn out on floured board. Knead dough lightly for 30 seconds, then roll to 1/2-inch thickness. Cut with doughnut cutter. Fry holes if you wish or put together and reroll to make more doughnuts. Don't reroll a third time. They get tough. Heat oil to 360° to 370° or if your fryer is automatic fry when it's hot. Fry until golden brown, turning once. Drain on paper towels. While still hot, roll or shake in granulated or powdered sugar.
Note: This recipe is still delicious using sugar-free pudding and light whipped topping to save a few calories.
Mix flour, margarine and nuts; press into 9 x 13-inch baking pan and bake at 300° for 15 minutes. Cool.
In a large skillet brown ground beef, onions, garlic, salt and pepper; drain off excess fat. Return to heat and add curry powder, paprika, cayenne pepper and chili powder; stir well, blending seasonings with meat. Add tomatoes and tomato sauce; rinse cans of tomato sauce with 1/2 can of water and pour into mixture. If you like add additional seasonings to taste at this time. Prepare rice according to package directions. Simmer curry mixture for 30 minutes; if mixture seems a little thick, add small amounts of water until desired consistency. Serve over rice with crackers.
Cook broccoli and drain. Mix all ingredients and put into casserole. Sprinkle with cracker crumbs. Cook at 350° until bubbly.
Blend all ingredients thoroughly; chill. Serve on lettuce and garnish with tomatoes and ripe olives.
Cream butter and Crisco until soft. Mix in the sugars, using heavy beater. Add eggs and vanilla. Beat until light and fluffy. Add flour, soda and salt; continue beating until well mixed. Stir in the chocolate chips.
Cook cabbage and drain. Saute ground beef and add salt and pepper. Bake at 350° in covered casserole dish for 45 minutes. Take out of oven and top with Cheddar cheese. Return to oven until cheese melts.
Mix first four ingredients together, then add the rest. Pour into baked pie crust and bake 35 to 40 minutes at 350°.
Mix flour, margarine and peanuts. Press in 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool. Combine cream cheese, peanut butter and whipped topping. Spread on crust. Mix puddings and milk. Spread on mixture. Top with whipped topping and peanuts.
Place dates and baking soda in a large bowl. Pour boiling water over. Let stand until cool. Sift flour with salt and baking powder; set aside. Cream the eggs, brown sugar and vanilla. Add alternately, with flour, to date mixture. Add nuts. Bake at 350° for 1 hour and 15 minutes. Makes 2 loaves.
Grease a 9 x 13-inch pan. Bake Jiffy cake mix for 15 minutes. Combine second, third and fourth ingredients and put over baked first layer. Let it sit for a while. Spoon drained pineapple over Layer 2. Last, spoon on Cool Whip so it covers the pineapple.
Mix with wooden spoon in medium mixing bowl. Place in greased or paper-lined muffin pan. Bake at 400° until golden brown (12 to 15 minutes).
Drain Veg-All and water chestnuts. Add mayonnaise, grated cheese and chopped onions. Add salt and pepper to taste. Put in greased casserole dish and cover with crushed Ritz crackers. Bake, uncovered, until cheese has melted, about 25 minutes, at 350°.
Mix all ingredients, except nuts. Roll into ball and then spread nuts on waxed paper and roll ball.
Cook noodles in salted water until tender. Drain. Combine noodles and next 6 ingredients and 1/2 teaspoon salt. Blend soup and mix; heat through. Add cheese; heat and stir until cheese melts. Add to noodle mixture. Put into 2-quart casserole dish. Top with almonds. Bake, uncovered, in hot oven (425°) for about 20 minutes. Serves 6.
Add salt to sliced cucumbers and cover with boiling water. Let stand 4 days. Drain off salt water and add alum to boiling water. Let stand 24 hours. Drain. Rinse in cold water. Drain well. Make syrup of vinegar, sugar (8 pints) and pickling spices. Bring to a boil. Pour over cukes. Let stand overnight. Do this for 3 mornings. On the fourth day, boil syrup and add the 2 cups sugar. Pack cukes in jar. Add syrup and seal.
Cook rice according to directions on package. Cook zucchini in small amount of water until crisp, but tender; set aside. In a greased 9 x 13-inch baking pan, spread cooked rice in a layer and cover with chopped chilies. Sprinkle half of cheese over chilies, then arrange zucchini slices over cheese. Add tomato slices and sprinkle with salt.
Dip chicken in egg/water mixture and brown in shortening. Pour off grease, then pour soy sauce mixture over wings. Bake at 375° for 1/2 hour. Turn and baste, then bake 1/2 hour more. Great for party snacks or make lots for dinner!
Place hen in kettle. Cover with water. Add celery, onion, salt, pepper, carrots, rosemary and bay leaf and simmer for 3 hours, until tender. Remove chicken and strain stock. Remove chicken from bones and cut up for serving with dumplings.
Cut the ingredients together; spread in a 9 x 13-inch baking dish. Bake at 350° for 15 minutes. Cool.
In large saucepan, stir together the cream cheese, Parmesan cheese, margarine and milk over low heat until smooth. Prepare noodles as directed on box; drain. Add noodles to sauce; toss lightly. Serves 4.
Stir yogurt. Spoon onto layers of heavy-duty paper towels and spread to 1/2-inch thickness. Cover with paper towels; let stand 5 minutes. Scrap into a bowl using a rubber spatula. Stir in mayonnaise and lemon juice.
Combine all ingredients except peas and mayonnaise. Stir gently, then add peas and mayonnaise. Stir gently. Refrigerate until thoroughly chilled. Serves 8.
Place bacon in 3-quart casserole. Cover and microwave on High 3 minutes. Drain all but 2 tablespoons fat. Add potatoes, onion, celery and reserved clam liquid. Cover and microwave on High 7 to 9 minutes or until potatoes are tender, stirring once. Combine flour and 1/4 cup milk. Add flour mixture, remaining milk, salt and pepper to casserole. Do not cover. Microwave on High 2 to 4 minutes or until heated through.
Blend sugar, oleo, egg, oil and vanilla. Mix well. By hand, add dry ingredients; mix well. Chill dough 1 hour or overnight. Shape dough into small balls. Place on greased cookie sheet. Flatten with glass dipped in sugar. Bake at 350° for 12 to 15 minutes.
Blend Crisco, sugar, salt, flaovring and eggs; add alternately sifted dry ingredients and milk. Pour into 2 greased 8-inch cake pans. Bake 30 to 35 minutes in 375° oven; cool and put layers together with Pineapple Filling.
Bring vinegar to a boil. Add 4 packages of gelatin. Reduce heat to low and stir until gelatin is dissolved. Add peppermint extract. Brush solution on the back side of pictures from magazines, drawings, etc. Let dry. Trim to desired shape and size. Lick and stick. Store remainder in an airtight jar. Keeps months. Mixture will solidify. To use again, warm in a pan of hot water.
In a 2-quart covered saucepan, melt butter. Add remaining ingredients and stir lightly. Cover and cook for 10 to 15 minutes, or until cabbage is just tender.
Cook milk and flour until thick; let cool. Cream margarine, shortening, sugar and vanilla. Beat together, the more you beat, the better it is.
Saute mushrooms in butter. Add flour and blend. Add milk or chicken stock, mushroom stock, salt, pepper, Worcestershire and Accent. Stir and simmer 5 minutes. Makes 3 cups sauce.
Pour scalded milk over butter or margarine, salt and sugar; cool. Dissolve yeast according to package instructions. Add yeast and eggs to cooled milk mixture in large mixing bowl. Add flour gradually mixing well. Use only as much flour as necessary for a light, tender dough. Turn onto floured surface and knead until smooth and elastic. Place in greased bowl; cover and let rise until double, about 1 1/2 hours. Punch down; turn onto floured surface. Shape into 3 loaves. Place in 8-inch loaf pans. Cover and let rise until dough tops pans. Bake at 425° for 10 minutes; lower heat to 350° and bake for 40 minutes.
Dissolve jello in 1 1/2 cups of boiling water, adding 2 cups of cold water. Add crushed pineapple and pour into shallow pan or dish (8 x 12 inch). Add bananas to jello and top with miniature marshmallows. Refrigerate until set.
Mix sugar, corn meal and flour. Cream together sugar mixture and butter. Add milk to egg yolks; beat together. Mix in vanilla. Combine all ingredients. Pour into pie shells. Bake at 350° until solid (25 to 35 minutes).
Shred cabbage and cut nuts fine. Cube apples. Salt and sweeten to taste. Mix with salad dressing.
Soak rice in water 1 hour. Add beef. Mix rice, onion, egg, cracker crumbs, salt and pepper and add to rice/beef mixture. Put in covered casserole and bake at 350° for 1 hour. Serves 8 to 10 people.
In a covered pot boil potatoes, carrots and onions in water for 20 minutes. Add bacon and boil 10 more minutes. Add peppers and boil 10 more minutes. Add salmon and reduce heat to low. Cook 20 minutes. Add corn, butter, and salt and continue to simmer until well-blended and heated through. Do not boil.
Bring frozen peas to a boil; drain. In a large bowl, place lettuce, pepper, celery and peas. (You may add anything you want, such as onions, cauliflower or broccoli.) Spread mayonnaise evenly on top of peas. Sprinkle on Parmesan cheese. Top with bacon bits just before serving.
Cut potatoes while hot. Don't worry if they become somewhat mashed. Blend all ingredients with mayonnaise as desired.
Grease 1 Bundt or tube pan. Mix brown sugar and cinnamon. Break off pieces of dough about the size of a walnut. Roll into balls, dip in melted margarine, then sugar mixture and nuts. Place balls in pan around the circle. Cover with wax paper and put in warming oven until it raises to the top. Mix remaining melted margarine and sugar mixture and pour over raised dough. Bake 15 minutes at 350°. Take from oven and place upside down on dinner plate.
Wash and slice eggplant 1/4 inch thick (unpeeled). Make sandwich style a slice of eggplant, meat mixture patty and another slice of eggplant. Patties made of beef, onion, Parmesan cheese, pepper, m.s.g., oregano, salt and eggs. Brown both sides of your eggplant "sandwich" in small amount of fat, placing browned eggplant sandwiches into casserole dish, fitting as close together as you can. Mix tomato sauce and 1 can water, salt, pepper, oregano (to taste) and pour over "sandwiches." Place Swiss or Mozzarella cheese slices on top and bake 1 hour at 325°.
Boil beet until done. Cool and peel. Set aside. Bring all other ingredients to a boil. Add beats and boil for about 10 minutes. Pack in sterilized jar and seal.
Brown hamburger. Mix with rest of ingredients. Put in casserole dish. Bake 1 1/2 hours at 350°.
Place cake slices on ungreased baking sheet. Place 4 sections of candy on each slice. Arrange marshmallows on candy. Bake at 350° until candy melts and marshmallows are puffed and brown.
Take cupcake cups and cut down to 1 1/2-inches tall. Melt chocolate and 1/2 cup peanut butter in double broiler. Take 1 cup peanut butter and put in Pyrex cup in pan of water until peanut butter is pourable.
Whip the cream cheese, Add all other ingredients. Bake in a greased dish 30 minutes at 350°