HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni in large kettle in boiling salted water until al dente, pliable but not mushy. Drain well and return to pot. Add milk and butter and place over medium-low heat. When butter has melted, add cheese, a little at a time, until all have melted into a smooth sauce. Remove from heat and stir in egg. Season with salt and pepper. Pour into a 9 x 13-inch baking pan. Bake at 350° for 30 to 40 minutes until edges begin to set and casserole is bubbly.
Cook chicken; remove from broth and remove meat from bone. Cook noodles in broth. Cook vegetables separately, save cooking water. Combine meat, vegetables, water and cheeses. Add seasoning to taste. Bake 30 minutes or until bubbly.
*You can use 1 (8 ounce) jar sweet and sour sauce, 1 (10 3/4 ounce) can cream of chicken soup, 1 (10 3/4 ounce) can chicken and rice soup or 1 1/2 cups barbecue sauce in place of the mushroom soup.
If using self-rising flour, omit salt and baking soda. If using plain flour, use those ingredients.
Combine sugar, salt, vanilla, butter, cinnamon and egg. Slowly add scalded milk while stirring. Add bread and raisins. Pour into a well buttered baking dish. Set into a pan of warm water and bake about an hour at 350°. Cool before serving.
Brown chops in a large skillet; drain on paper. Saute onion, green pepper and celery in drippings until tender. Stir in onion soup mix and water. Return chops to pan and cover to simmer for 45 minutes (stirring often) until chops are tender. Serve over brown rice.
Cream margarine and sugar. Add eggs and dry ingredients. Add vanilla and nuts. Bake in a 13 1/2 x 9-inch pan in a 300° oven for 40 to 45 minutes. Take pan out of oven; spread with marshmallows over top. Put back in oven for about 5 minutes to let the marshmallows melt and begin to brown slightly. Remove from oven; let cool while you make icing.
Stir dry ingredients together; cut in shortening until mixture resembles coarse crumbs. Stores up to 6 weeks at room temperature.
Combine zucchini, onions, peppers and salt. Let set overnight, covered. Rinse with cold water and drain extremely well. Press firmly to get water out (very important).
Prepare pasta according to package directions; drain. Keep warm. Heat olive oil in 12-inch skillet on medium heat. Add vegetables. Cook until lightly browned and tender, about 15 minutes, stirring often.
Cut potatoes into small wedges and arrange in baking dish. Melt butter in microwave or pan. Mix garlic powder into butter and pour over potatoes. Stir potatoes to make sure all are coated. Arrange skins down. Sprinkle with salt, pepper and paprika. Add parsley flakes. Bake in 375° oven for one hour.
Heat oven to 350°. Mix ingredients. Pour into shell. Bake about 45 minutes until just lightly set. Serves 8.
Heat oven to 350°. Grind rosemary in a spice or coffee grinder. Combine with remaining ingredients and spread on a baking sheet. Bake for 10 to 12 minutes, or until crisp and brown.
Brown ground beef and season with salt and pepper. Wash chilies and remove seeds and strips. Place 1/2 of the ground beef on bottom of casserole dish. Top with chilies and cheese and then repeat.
Cream butter and sugar. Add eggs. Beat well. Sift dry ingredients. Add alternately buttermilk and flour into the egg mixture. Fold in jam, coconut and vanilla. Grease and flour 3 eight-inch pans. Bake at 350° for 30 minutes.
Preheat oven to 350°. Cut chilies in half. Spread chilies on paper towel and pat dry. Slip a strip of Monterey Jack cheese into each chili and lay them side by side in a greased 9 x 13-inch baking dish. Sprinkle with Cheddar cheese.
Bake crescent rolls 10 minutes at 350°. Mix cream cheese, dressing and mayonnaise; spread over baked rolls. Mix remaining ingredients and spread over rolls and sprinkle with cheese. Refrigerate for 2 to 3 hours, overnight is okay. Cut into squares and serve.
Grease your 9 x 13-inch dish first, then line your dish with bread. Spread your fried sausage on top of your bread, then top with cheese. Beat eggs and pour on top of your cheese. Mix remaining ingredients and pour on top. Refrigerate overnight. Bake at 350° for 40 minutes.
Place roast in a deep casserole dish. Almost cover with water. Add seasonings of your choice to taste. Cover tightly. Bake at 350° for 50 minutes. Remove from oven. Pour off part of the broth. Add barbecue sauce. Return to oven and cook 30 minutes longer. Remove from oven and let set, covered, for 45 minutes before slicing.
In a small skillet over low heat, toast sesame seeds, stirring occasionally, until seeds turn a light golden brown (about 3 minutes). Remove from heat and cool.
Partially freeze beef. Thinly slice across grain into bite-size pieces; set aside.
Place butter in a 2-quart mixing bowl; microwave at High 1 minute, or until butter melts. Stir in sugar and eggs; set aside. Combine flour, salt and cocoa; stir well. Stir dry mixture into egg mixture. Stir in vanilla and pecans. Spread batter in a greased and floured 8-inch square baking dish. Shield corners with triangles of aluminum foil, keeping foil smooth and close to dish. Place baking dish on a microwave-safe cereal bowl inverted in the oven. Microwave at Medium (50% power) 6 to 7 minutes, giving dish a half turn after 3 minutes. Remove shields; microwave at High 2 to 3 minutes, or until top is almost dry. Remove from oven; place directly on countertop to cool.
Beat shortening and sugar. Add eggs, one at a time. Add milk. Combine salt, baking powder and flour; add to sugar mixture. Add flavorings and coconut. Pour into greased tube pan. Bake at 325° for 1 hour and 20 minutes. Place on rack; cool. Cover lightly until cold.
Brown hamburger and onion. Mix with cream of chicken soup. Place in a casserole dish and place Tater Tots on top. Bake at 350° for 30 minutes.
Beat egg yolks; add milk, salt, sugar, flour, corn and butter. Fold in slightly beaten egg whites. Pour into greased casserole dish. Bake at 300° for 40 to 45 minutes or until set.
Mix crab meat and cream cheese. Add garlic powder to taste. Mold into ball shape. Put a hole in the middle of ball and pour cocktail sauce over it. Place Crab Ball on plate surrounded by Club crackers.
Combine all ingredients and store in an airtight container in a cool dry place. Makes 11 cups.
Make brownies according to directions; put in pan. Sprinkle chips on top. Bake for 25 to 30 minutes, or until done.
Pour oil into a 9 x 13-inch baking pan to cover the bottom. Add cake mix, eggs and water. Stir in the pan. Sprinkle chocolate chips on top of cake, as many as will fit. Bake in 350° oven, 30 to 35 minutes. Take cake from oven and let set 10 to 15 minutes.
Mix all ingredients together in a casserole. Bake at 350 degrees for 45 minutes. Remove from oven, put the other half of the French onions around edge of casserole and bake 10 more minutes or longer until French onions have browned.
Preheat oven to 300°. Cream the butter and sugar. Beat in eggs until mixture is light and fluffy. Combine the first 6 ingredients and add to creamed mixture alternately with the mashed bananas. Add nuts. Turn into 2 well-greased and lightly floured loaf pans or muffin tins or a combination of both. Bake loaves about 1 1/2 hours, muffins about 30 minutes.
Melt chocolate in boiling water. Cool. Cream butter and sugar. Add egg yolks, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture. Mix well. Fold in beaten egg whites. Bake in 4 (9-inch) pans at 325° for 30 minutes.
Slice the ahi fillets into 2-inch steaks. Sprinkle with garlic salt and let sit for 10 minutes. Put bacon drippings into a frypan and heat. When pan and drippings are hot, put in the ahi steaks. Allow enough time to cook the fish through, without overcooking. Overcooking will result in dry fish. Serve the fish on a bed of lettuce.
Dissolve lemon jello in 1 c. boiling water. Set aside to cool. Roll out about 30 graham crackers. Mix crumbs with butter. Sprinkle bottom of 8 x 12 in. baking dish with half of the crumb mixture. Reserve the rest for the top of the cake. Cream together cream cheese and sugar. Whip chilled Milnot until thick. Add cheese/sugar and jello and whip together. Pour over crumbs. Add rest of crumbs to top of cheesecake.
In 9 x 13-inch casserole, layer beans, cooked hamburger seasoned with taco seasoning and cheese. Bake 45 minutes at 350°, covered. Spread sour cream over dish and cover with layer of onions, tomatoes and avocado. Serve with tortilla chips.
Put altogether in Crock-Pot. It will never fail and it is a great dip.
Mix cherry pie filling and crushed pineapple; spread into a 9 x 13 pan. Mix cake mix, coconut and pecans; sprinkle over pie filling mixture. Slice oleo and place on the top. Bake at 350° for 1 hour.
Bring water, margarine and cocoa to a boil. Sift sugar and flour together. Stir into water mixture. Stir baking soda into buttermilk. Add buttermilk, vanilla and eggs (slightly beaten) to mixture. Bake 20 minutes in 350° oven.
Mix Jell-O with hot water, vinegar and onion. Cool until thickens. Beat and add mayonnaise, cucumbers and cottage cheese. Pour into mold and congeal.
Mix soups with sherry and onion soup mix and pour over meat. Bake 3 hours in 300° oven in a covered casserole. Serve over rice, noodles or potatoes. Serves 6.
Follow directions for hot roll mix. Let rise. Roll out dough into 4 sections. Mix ground shelled walnuts, sugar and milk with mixer. Spread thinly over 4 sections of dough. Roll dough like jelly roll. Pinch sides. Place on greased cookie sheet. Bake at 350° for 30 minutes.
Pull angel food cake in pieces and place one layer in bottom of 9 x 13-inch pan. Then mix Cool Whip and jello powder together and place one layer of Cool Whip mixture on top of angel food cake. Then place another layer of cake, then layer of Cool Whip mixture. Refrigerate for 2 hours.
Mix flour, sugar and beaten eggs. Add rest of ingredients. Mix and pour into unbaked 9-inch pie shell. Bake at 325° for 45 minutes.
Mix and pat in 9 x 13-inch pan. Bake for 15 minutes at 350°. Cool.
Melt butter in large, heavy skillet or saucepan. Remove from heat; add remaining ingredients, except pecans, stirring well. Add pecans, stirring to coat well.
Brown meat and drain. Add Chili-O mix, stewed tomatoes and beans. Add water until all covered. Cook on medium heat for 1 hour. Serve over rice.
Combine first 4 ingredients in a large bowl with electric mixer and beat until smooth. Dissolve baking soda in water and add with remaining ingredients. Stir with wooden spoon until just combined. Drop dough by rounded teaspoonfuls onto cookie sheet. Bake at 375° for 7 to 10 minutes.
Combine all ingredients in shallow 3-quart baking dish. Bake, uncovered, at 350° for 1 1/2 hours.
Cook noodles as directed on package. Drain noodles and set aside. Combine soups, milk, tuna and peas in saucepan and bring to a boil. In casserole dish, layer 1/2 of the tuna mixture, 1/2 noodles, 1/2 tuna and 1/2 noodles. Add crackers to top layer. Bake at 350° for 40 to 50 minutes or until sides start to bubble.
Brown hamburger in oil. Add onion; cook until tender. Add tomato sauce, tomato paste, kidney beans, chili powder and hot pepper sauce. Mix in 3/4 cup water. Cover; simmer for 2 1/2 hours or more, until meat is tender. Add more water as needed. Makes 6 to 8 servings. (May omit oil.)
Cream shortening, sugars, egg and vanilla until light and fluffy. Sift together dry ingredients, stir into creamed mixture and blend well. Add chocolate chips. Drop from teaspoon 2 inches apart on a greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes approximately 3 dozen.
Bring to a boil the water, vinegar and salt. Pour over cucumbers packed in jars with dill and alum. Seal.
Put chicken in lightly greased pan. Top with Swiss cheese. Cover with mushroom soup. Sprinkle stuffing over top. Drizzle melted butter over top. Bake at 350° for 1 hour or until done.
Mix eggs, salt, dates, sugar and butter and simmer until thick, about 10 minutes. Add remaining ingredients. Cool slightly. Roll into balls, then roll in powdered sugar.
Skin and bone chicken. Combine crumbs, Parmesan and salt. Beat egg and oil in bowl. Dip chicken in egg, then crumbs. Bake at 350° for 30 to 35 minutes.
Mix first 7 ingredients together and pour into a greased 9 x 13 in. pan.
Cook macaroni and prepare to direction on box (adding cheese from box as well). In small bowl mix tuna (and liquid from tuna), mushroom soup, milk, and salt and pepper to taste. Lastly, add peas, but don't squish them. Add the tuna mixture to mac and cheese; mix together but not too much because you can overmix and make it mushy.
Sift flour, baking powder, salt, sugar and cream of tartar in a bowl. Add the shortening, butter or margarine to the flour mixture and blend together until of corn meal consistency. Pour milk into flour mixture slowly. Add the egg. Stir to a stiff dough. Knead 5 times. Roll into 1/2-inch thickness. Cut with 1 1/2-inch biscuit or round cookie cutter. Bake on aluminum cookie sheet 10 to 15 minutes at 450°.
In a large bowl, mix together the beaten eggs, oil, sugar and sour cream. In a separate bowl, sift together the flour, soda, baking powder and salt. Add to the first mixture, mixing well. Flour the blueberries with the 1 tablespoon flour and fold into the batter. Place in muffin tins which have been greased or paper lined. Bake at 375° for 25 minutes. Yield: 2 doz. muffins.
Mix all ingredients except chocolate and press into a 13 x 9 x 2-inch pan.
In a medium-size bowl, stir together the flour, soda, salt and cinnamon. In large bowl of electric mixer at medium speed beat together sugar, mayonnaise, eggs and vanilla until smooth. Add flour mixture and at low speed beat until smooth. Stir in the apples, walnuts and celery. Drop by level tablespoons, 2 inches apart on ungreased cookie sheet. Bake in preheated 350° oven until lightly brown, 10 to 12 minutes. Remove to wire rack to cool. Makes about 4 dozen.
Mix softened cream cheese, sour cream and taco seasoning until well blended. Place cream cheese mixture in the bottom of a glass 13 x 9-inch pan. Pour taco sauce over cream cheese mixture. Place a layer of lettuce on top of sauce; continue with a layer of tomatoes, a layer of celery and finally spread Mozzarella cheese over the top.
Place roast in 9 x 13 or larger pan. Pour dry soup mix over roast. Pour can of soup over dry mix. Pour 1 can of water around roast. Place onion in pan. Cover with foil and bake at 350° for 2 hours. Remove and add vegetables. Cover and bake 1 more hour.
Cream the margarine and sugar. Add other ingredients. Roll into 58 balls. Make design with fork on each rolled ball. Bake at 250° for almost an hour. While warm, roll in powdered sugar. Store in airtight container. Serves 58.
Wipe meat with a paper towel and brown in the olive oil in Dutch oven. Add remaining ingredients. Cook on top of stove, covered, over medium heat for 1 to 1 1/2 hours or until very tender. Add more broth or water as needed. When meat is done, shred into chunks and spoon out on hard rolls (hoagies) for delicious sandwiches.
Cook noodles according to package directions. Shred FriChick and add to drained noodles. Toss vegetables with noodle mixture. Add dressings, garlic salt and cheese; mix well. Chill and serve.
Cook macaroni according to directions, omitting salt and fat. Drain well. Set aside. Cut sausage into 1/4-inch thick slices.
Fry hamburger; drain. Mix in soup and flour; simmer 5 minutes. Serve on buns.
Cut a deep slit horizontally in the steak to form a pocket. Cook the onion and mushrooms in butter or margarine until tender. Stir in ham, bread crumbs, parsley, oil and dash of pepper. Cook 2 minutes more. Spoon mixture into pocket in meat; place cheese in pocket. Secure pocket with skewers. Place steak on unheated rack of broiler pan. Broil 4 inches from the heat about 8 minutes per side for medium-rare or until of desired doneness. To serve, slice meat crosswise. Makes 2 servings.
Pour yeast into tepid water. Add 1 teaspoon sugar. Stir and let stand 5 minutes. (Place this in a 1-cup measuring cup as it will foam considerably.) Scald the milk; add salt, remaining sugar and margarine. Cool until tepid.
Bring sugar, butter and evaporated milk to rolling boil; boil for 5 minutes. Melt together in double boiler the chocolate bits, Baker's chocolate and milk chocolate bar. Add melted chocolate to boiled sugar mixture, then add marshmallow, vanilla and nuts. Mix until smooth. Pour into buttered pan. Makes 6 pounds of fudge.
Sift dry ingredients. Beat egg and water. Add dry ingredients and mix well. For thin lacy batter, add 2 tablespoons more water. Dip shrimp in batter and fry in hot oil.
In a blender, mix some of the milk with the sugar and chocolate syrup. Pour into freezer container. Use some more of the milk in the blender to mix Cool Whip and pudding mix. Pour into freezer container. Use remainder of milk to fill freezer container to fill line. Freeze in electric or hand-turned freezer.
Combine all ingredients, mixing well. Drop from teaspoon 1 inch apart on well-greased cookie sheet. Bake at 350° for 10 to 12 minutes, or until golden brown. Remove at once from baking sheet. Makes about 4 dozen.
Preheat oven to 375°. Wipe mushrooms with damp paper towels. Remove stems; set caps aside.
Blend together beef, eggs, 1 teaspoon cornstarch, onion, pepper, nutmeg, salt and garlic. Form into 1-inch balls. Heat oil in skillet and brown meatballs on all sides.
Place fish in a single layer on a well-greased bake and serve platter 15 x 10-inches. Brush fish with lemon juice; let stand 10 minutes. Combine remaining ingredients and set aside. Broil fish about 4 inches from source of heat for 6 to 8 minutes or until fish flakes easily when tested with a fork. Remove from heat; spread with cheese mixture. Broil 2 to 3 minutes longer or until cheese mixture is lightly browned. Makes 6 servings.
Remove dark skin and bones from salmon. Mix all the above ingredients together thoroughly. Shape into patties. Shape into patties and brown on each side. Served topped with creamed peas and a lemon wedge.
Mix all ingredients, except pie filling. Pour into casserole dish. Add pie filling, pouring it into the middle. Do not stir! Bake at 350° for 50 to 60 minutes. Preparation time: 10 minutes.
Mix together the first 9 ingredients and bake for 25 to 30 minutes at 350° in a greased and floured jelly roll pan (with sides). When cake is almost cool, mix together the last 5 ingredients and spread over the banana bar cake. Great!
Cut meat into strips. Add soy sauce, toss and set aside, while preparing vegetables. Heat oil in a large frying pan or wok. Add beef and toss until browned. Cover and simmer for 30 to 40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are crisp. Mix cornstarch with water and add to pan, cooking until thickened. Serve over rice. Makes 2 servings.
Combine hot water and sugar in saucepan. Bring to a boil. Cook rapidly to soft ball stage. Combine egg whites and cream of tartar. Beat egg whites until stiff but not dry. Pour syrup slowly into egg whites, beating at high speed. Add vanilla. Continue beating until frosting reaches spreading consistency.
Saute onion in margarine approximately 2 to 3 minutes on High power (cover with lid or plastic wrap). Mix cream of chicken soup, onion, margarine, salt and pepper with potatoes. Place in casserole dish and cook on High power for 4 to 5 minutes. Spread sour cream over top. Sprinkle cheese next and then corn flake crumbs. Cook at 70% power for 18 to 20 minutes (1/2 recipe, cook for 10 to 12 minutes). Do not cover. Make large casserole (10 to 12 servings).
Pare eggplant, cut in 1/4-inch slices. Cook in salted water until tender, drain. Into 1-quart baking dish put a layer of eggplant, then a layer of white sauce, then a layer of buttered bread crumbs. Do this until ingredients are used up. Sprinkle grated cheese on top. Bake at 350° for 20 minutes. Serve hot.
Line cookie sheet with foil, grease lightly. Oil large soup spoon. Mix sugars, syrup and water in 2-quart glass measuring cup. Microwave uncovered on High 6 to 8 minutes. Do not stir until microwave candy thermometer reads 234° to 240°. Stir in butter and vanilla, then nuts. Let stand 2 minutes. Stir vigorously 2 minutes until mixture thickens and turns opaque. Drop by tablespoon onto foil (If mixture sets, pop bake in microwave 30 to 45 seconds.) Let stand 1 hour until cool. Store in airtight container. Easy and great!
Dissolve baking soda in a little milk; add remaining ingredients and enough flour to roll. Bake at 325° for 5 to 6 minutes or until golden brown.
Beat oil and sugar until mixture is smooth. Beat in eggs until mixture is smooth. Add soda and salt. Mix well. Add flour a little at a time and mix well. Mix in bananas and add walnuts. Pour into an oiled and floured loaf pan. Bake at 325° for 45 minutes or more (until a knife or straw inserted into the center comes out clean).
Boil whole chicken until tender. Cover with water and 1 teaspoon salt. When done, take chicken out of broth and save broth. Debone chicken and set aside.
Thoroughly mix shortening, sugar, egg and molasses. Sift dry ingredients together. Add to shortening mixture; mix well. Chill dough. When dough is chilled, shape into balls the size of large nuts. Dip tops in sugar. Place cookies, sugared side up, on greased cookie sheet. Sprinkle cookies with 2 to 3 drops of water. Bake at 375° for 10 to 12 minutes.
Place cubed bread in a 13 x 9-inch baking dish coated with nonstick spray. Beat cream cheese with mixer until smooth; add eggs, one at a time. Add milk, half and half, vanilla and 1/2 cup syrup until smooth. Pour mixture over cubed bread; refrigerate overnight. Preheat oven to 375°. Remove bread mixture from refrigerator. Let stand 30 minutes. Uncover; bake at 375° for 50 minutes or until set. Sprinkle with powdered sugar and serve with 3/4 cup syrup.
Cream together margarine and sugar. Blend in eggs, salt, soda and vanilla. Mix in flour, then chips. Drop by rounded teaspoonfuls 2-inches apart onto ungreased cookie sheet. Bake at 350° for 10 minutes.
Bake a single layer chocolate cake in a spring-form pan. Cool and top with blender mousse. Combine all listed ingredients, but cream, in blender. Heat cream, but do not let boil. Through blender cap, gradually add hot cream, blending until smooth. Pour on top of cooled cake in pan. Chill overnight. Run spatula around sides and release.
Mix cucumbers, onion and salt; let stand 1 hour. Drain. Bring remaining ingredients to a boil; pour over drained cucumbers and simmer for 20 minutes. Pack in sterilized jars; seal.
Place pepperoni slices on a microwavable dish. Top with cheese and microwave for 30 seconds. Place on bread of your choice. Add sauce. You may also add tomatoes, mushrooms, onion and green peppers. Kids love them and can do it themselves.
Mix all ingredients well with hands. Roll into balls, the size of walnuts. Place on ungreased cookie sheet and press with tines of fork in crisscross. Bake at 350° for 12 to 15 minutes or until lightly browned. Cool on cake rack. Serve at room temperature. They freeze very well.
Gradually add sugar to butter in large mixing bowl, cream at medium speed until light and fluffy. Add eggs, one at a time, beating well after each at low speed. Add flour and lemon juice. Pour batter into well greased 15 x 10 x 1-inch jelly roll pan; mark 20 squares off. Place 1 tablespoon pie filling in center of each square. Bake at 350° for 45 to 50 minutes. While warm, sift confectioners sugar over. Cool and cut into 20 squares.
Cook the first two ingredients until soft ball forms in cold water. Remove from heat and add remaining three ingredients. Stir until mixture sugars, pour onto buttered pan and separate each pecan.
Mix 1 beaten egg, flour and sugar with 2 cups peaches. Pour into unbaked pie shell and cover with crumbs made of teaspoon butter, 1/2 cup brown sugar and 2 teaspoons flour. Bake 15 minutes at 425°. Reduce heat to 350° and bake 30 minutes longer.
Place 3 crackers in waxed paper-lined loaf pan. Combine applesauce and nutmeg. Spread over crackers. Repeat, making 7 layers. Chill several hours. Cover with topping; garnish with citron. Serves 6.