HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook noodles according to package directions (do not overcook). Drain and rinse. Cook meat until done; drain. Return to skillet. Add salt, pepper, garlic and tomato sauce. Simmer about 5 minutes. Combine cottage cheese, sour cream, onions, noodles and meat sauce in 2-quart casserole. Top with grated cheese. Bake at 350° for 30 minutes.
Combine all ingredients, stir until smooth. Cover, chill. Makes 1 1/4 Cups.
Mix vinegar, peppers, sugar and salt. Boil 1 minute and take off heat for 10 minutes. Add coloring and Certo. Let stand 10 more minutes, then skim. Put in sterile jars and seal.
Bring tomato soup, sugar, vinegar, oil and Worcestershire sauce to a boil. Pour boiled mixture over carrots, onion and green pepper. Marinate overnight in refrigerator.
Boil chicken; take off bone and tear pieces apart. Boil noodles in chicken broth (save about 1 cup broth). Mix everything including the extra broth and pour into Pyrex dish.
Mix all together; bake at 375° for 40 to 50 minutes. Serves 8.
Beat cream cheese until fluffy, gradually add sugar. Beat in sour cream and vanilla flavor (medium speed) until smooth. Fold in Cool Whip (do not beat). Pour in crust and chill 2 hours.
Mix milk, egg yolks and lemon juice together. Pour in pie shell. Top with meringue. Bake. Cool. Place in refrigerator until cold before cutting.
Take onion and cut in sections, but not all the way through. Take butter and put between wedges. Sprinkle Cavender's and garlic salt on onion. Put in bowl and put waxed paper over onion. Cook in microwave on High for 5 minutes.
Combine all ingredients, mixing well. Pour mixture into lightly greased 2-quart casserole. Bake at 350° for 1 hour or until slightly firm. Stir twice during cooking.
Cook chicken until tender. Separate from bone in small pieces. Place in	12 x 9 x 2-inch pan. In a saucepan, boil broth and	cream of chicken soup.	Combine margarine, pepper, flour and	buttermilk. Pour broth mixture over chicken, then spoon batter over	top. Bake at 425° for 25 minutes or until brown.
Mix sugar and flour together. Pour in milk; stir until smooth. Melt butter in a 2-quart dish (tall sides) in oven. Pour batter into dish. Pour peaches onto batter. Bake in a 350° oven for 1 hour.
Fry bacon until very crisp, then add onion and saute with a little water. Set aside and cook potatoes in large pan. When potatoes begin to get soft add the bacon, onion, salt and pepper. Cook until the potatoes begin to get soupy. You may add a little milk if desired.
Mix all ingredients together. Pour into cake pan and bake at 350° for 1 hour.
Cook, rinse and drain macaroni. Mix all ingredients in order given, except mayonnaise and sour cream. Mix these in small bowl and pour over all. Refrigerate several hours or overnight before serving.
Melt oleo; add celery and onion. Cook until almost tender. Add seasonings, Cheez Whiz and mushroom soup. Beat slightly. Combine with drained broccoli and rice. Bake in a greased casserole dish at 350° until it bubbles. Add topping of bread crumbs and cheese and brown.
Beat eggs, milk and Bisquick; mix until smooth. Add zucchini, onion, pepper and cheese. Mix well. Pour into greased 15-inch cookie sheet and bake, uncovered, in 350° oven for 45 minutes.
Mix all ingredients well in electric ice cream churn. Churn will cut off when ice cream is made (about 20 to 30 minutes). Simple, easy and tastes just like a "frosty."
Blend together margarine, flour and nuts. Spread into cake pan. Bake at 350° for 15 minutes; cool. Blend cream cheese and powdered sugar together. Fold in 2 cups Cool Whip. Spread on cooled crust. Mix chocolate pudding and milk. Mix according to directions on package. Spread on cream cheese layer. Spread Cool Whip on top. Sprinkle with chocolate curls.
Combine sugar, cocoa, margarine and milk. Heat to boiling point in a large saucepan, stirring constantly. Boil 1 1/2 minutes. Remove from heat. Add oats; beat well. Add vanilla and peanut butter; beat well. Drop by spoonfuls onto wax paper.
Mix cream cheese, dressing mix and mayonnaise. Spread out crescent rolls on cookie sheet and bake; cool. Spread mix over crescent sheet. Sprinkle with diced vegetables. Serve immediately.
Cook noodles. Cook meat in skillet (drain off fat). Add salt, pepper, butter, garlic salt and tomato sauce. Simmer about 5 minutes; alternate layers of noodles and meat. Top with cheese. Bake at 350° for 30 minutes.
Heat oven to 250°. Place popped corn in a large baking pan. Bring to a boil the sugar, syrup and oleo in a saucepan. Cook 5 minutes. Remove from heat and add soda and extracts. Pour over popcorn. Stir. Place in oven and bake for 1 hour, stirring every 15 minutes.
Cut the cabbage and mix with the salt. Let stand for 1 hour, then add cut up celery and pepper.
Mix pudding as directed. Mix pudding, milk and Cool Whip. Layer: pudding mix, bananas and wafers, ending with wafers. Refrigerate.
Cook macaroni; brown chicken in 2 tablespoons oil. Remove and add peppers and onions. Remove and add remaining oil. Stir in flour. Stir until dark brown; add tomato to make thick sauce. Add chicken, onion and pepper to sauce. Serve over macaroni.
Combine first 5 ingredients; mix well. Combine eggs, oil and strawberries. Add to dry ingredients, mixing well. Pour batter into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour. Makes 2 loaves.
Combine all ingredients, except buttered crumbs. Place in greased shells and sprinkle with buttered crumbs. Bake in moderate oven at 350° until crumbs are golden brown. Serves 8.
Cut buttered bread into finger-width pieces. Arrange in layers in buttered baking dish. Beat eggs slightly. Add sugar, salt, vanilla and milk. Sprinkle with cinnamon (optional) and 1/4 cup cooked, drained raisins (optional). Bake at 325° for 1 hour. Serves 6.
Place bread in baking dish. Beat eggs, milk, sugar and salt together. Pour over bread. Add vanilla and mix in raisins. Place dish in a pan of hot water. Bake at 350° for 40 minutes. Center of pudding should be firm. Insert knife in middle, knife should come out clean, if not, cook longer. Serves 4.
Saute zucchini in butter 5 minutes; add remaining ingredients, stirring gently. Cover and simmer 5 to 7 minutes. Yields 2 servings.
For each egg, add next 4 ingredients. Mix well. Add enough flour to make stiff dough. Roll dough out flat, then cover with thin layer of flour; roll like jelly roll. Cut 1/2 way through lengthwise, then make thin slices across. Drop into boiling chicken or beef broth, then simmer 30 minutes.
Place potatoes and ham in 2-quart casserole. Mix together soup, milk and cheese, heating until cheese is melted. Pour over potatoes and ham in dish. Place covered dish in 350° oven for 50 to 60 minutes or until potatoes are tender.
In a large nonstick skillet, saute onion and ground beef. Add mushrooms and seasoning. Cook a few minutes. Add broth and tomato juice, then add beans. Simmer in skillet or put in a 2-quart casserole dish and bake at 350° for 20 to 30 minutes.
Preheat oven to 400°. Add sour cream, celery soup and crumbled onion rings to drained hamburger; mix well. Flatten crescent rolls out on flat surface 1 at a time. Place large spoonful of meat mixture in center of roll. Bring edges up over meat mixture. Place on greased cookie sheet. Bake until brown; don't overcook.
Saute in oil, celery, onion, cumin and garlic. Add water and lentils; cook 20 minutes. Add tomatoes, barley, salt, pepper and herbs. Simmer 30 minutes. Add carrots and simmer another 20 to 30 minutes.
Combine butter, coffee, cocoa and cinnamon. Gradually add sugar, beating to spreading consistency. Makes 1 1/2 cups icing or enough for an 8 or 9-inch layer cake.
Combine yeast and water; let stand 5 minutes or until bubbly. Add buttermilk to yeast mixture and set aside. Combine dry ingredients in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk mixture, mixing with fork until dry ingredients are moistened. Turn dough out on a floured surface and knead lightly about 3 or 4 times. Roll dough in 1/2-inch thickness; cut into rounds with a 2-inch cutter and place on lightly greased baking sheets. Bake at 400° for 10 to 12 minutes. Yield: About 3 dozen.
Dissolve jello, sugar and lemon juice in hot water. Add cottage cheese, salad dressing, onion, cucumber and ground nuts. Thoroughly mix all ingredients and place in mold. Chill several hours. Unmold before serving.
Sift flour and pepper together. Soften margarine and combine with cheese; stir in flour and pepper. Mix until dough is smooth. Roll by hand into 35 to 36 small balls. Cut each ball in half to add pecan; shape dough around pecans. Put on ungreased cookie sheet and chill in refrigerator 15 minutes. Bake at 375° for 20 minutes or until golden brown.
Mix all ingredients, using 3/4 dressing mix. Pour into greased casserole dish. Sprinkle remaining dressing mix on top. Bake at 375° for 25 minutes.
Combine margarine, water and chocolate in saucepan; bring to a boil. Remove from heat. Stir in flour, sugar, soda and salt. Add eggs and sour cream; mix well. Pour into greased 15 x 10-inch jelly roll pan.
Cut steak into strips and roll in flour; brown all sides. Add onion and green pepper. Salt and pepper. Add water and simmer on medium heat until tender, about 1 hour. Take 2 to 3 tablespoons of cornstarch and water and make slightly thick paste. Add to steak to make gravy. Add water if necessary.
Add grated rind of oranges to sugar. Melt butter and add to orange juice. Spray inside of Bundt pan with vegetable spray. Separate biscuits and dip in melted butter. Mix and then add sugar and rind mix. Place in pan in layers, pouring any remaining juice and sugar over buns. Bake at 385° for 35 minutes. Turn upside-down on serving dish. Be careful to avoid splashing of hot syrup.
Preheat oven to 450 degrees. Line a 9 inch deep dish pie plate with pastry. Prick bottom & sides several times with fork. Bake 7 to 8 minutes until it begins to brown; set aside. Decrease oven temperature to 400 degrees.
Heat milk and butter. Pour over sugar. Stir and add lemon juice. Pour on cake while hot.
Cut stems from green peppers and remove seeds. Cook in boiling water for 5 minutes. Mix ground meat with bread crumbs, onions, milk, salt, pepper and Worcestershire sauce. Fill peppers and bake, covered, for 45 minutes, uncovered for 15 minutes.
Mix butter, cream cheese and water. Add sugar oil and eggs. Mix well with electric mixer. Add cake mix and mix thoroughly. Pour in bundt pan and bake at 350 degrees for 45 minutes.
Mix flour, baking powder, soda and salt. Add sugar to shortening; mix well. Blend in eggs and vanilla. Add flour mixture gradually. Mix well. Spread in 13 x 9 pan. Sprinkle with chips and nuts. Bake at 350° for 30 minutes. Cool in pan. Cut into bars. Makes 48.
Mix above together as first layer. Press into a 9 x 13-inch pan. Bake at 400° for 8 minutes and cool.
Brown the ground beef, add onions and bell pepeer, pour off the excess grease. Add the cooked rice, one can of the tomato soup. Cut the cabbage into about 4 inch pieces. Butter the bottom and sides of the pan, cover the bottom with a layer of cabbage, then rice and ground beef mixture, then top with remaining cabbage and spread the second can of soup over the cabbage.
Pour boiling water over shortening, sugar and salt. Blend by cutting up shortening. Dissolve yeast in cup of warm water. Add to eggs and mixture. Add flour and blend well. Cover with foil and place in refrigerator at least 4 hours before rolling. Roll out as needed; cut rolls with biscuit cutter, then fold in half. Let rise in pan 2 hours before baking. Bake at 350° until brown.
Thaw broccoli. Heat butter, onion, mushroom soup and cheese until bubbly. Add rice and broccoli and mix well. Pour into greased 1 1/2-quart casserole dish and bake for 30 to 40 minutes at 325°.
Crush Oreo cookies. Mix together cream cheese, butter and confectioners sugar. Combine milk, pudding mix and vanilla until thick. Mix together pudding and cream cheese mixture, then mix in Cool Whip. Layer Cool Whip mixture alternately with crushed Oreo cookies, beginning with Cool Whip mixture. Chill.
Mix dry ingredients, then add liquid. Mix. Add salad oil very little at a time. Pour over apples, bananas, canned pineapple, grapes, oranges, peaches and strawberries.
Mix sugar, flour and salt. Scald milk. Add to sugar mixture a little at a time. Beat egg yolks, stir in some of the hot mixture then add both mixtures together. Cook on low heat until real thick. Remove from heat and add butter and vanilla. Add coconut. Beat egg whites until fluffy. Add 6 tablespoons sugar and 1 teaspoon vanilla. Fold in 1/4 egg white mixture into pie and pour into baked pie shell. Top with remaining egg whites and bake until brown.
Combine all ingredients except carrots. Beat until smooth, then add carrots. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350° for 40 to 45 minutes or until toothpick comes out clean. Cool in pans 10 minutes, then remove from pans and let cool before icing.
Boil the brown sugar and water for 3 minutes. Pour into a 9 x 13 pan. Mix together the sugar and oleo, then add milk, flour, baking powder, chopped nuts and diced dates. Spoon batter mixture by spoonfuls into water/brown sugar mixture. Bake at 350° until brown on top.
Put all in casserole dish and bake covered at 350° for 30 minutes. Stir. Continue baking covered for 30 more minutes.
Do not peel young, tender squash. Combine with water, sugar and vinegar. Cook until tender (do not overcook). Add pineapple and bring back to a boil. Spoon into sterilized jars and seal. Makes 3 or 4 pints. Serve chilled. (Something different.)
Mix dry ingredients. Melt butter. Add remaining ingredients. Mix well. Pour into pie shell. Bake at 350° for 45 to 60 minutes. Serve as soon as removed from oven, preferably with ice cream or Cool Whip.
Beat eggs well. Add oil and prunes. Add dry ingredients and mix well. Add nuts. Bake in greased and floured tube pan at 350° for 50 to 60 minutes. Cool in pan. When cold, turn out and sift powdered sugar over top.
Prepare grits as directed on the package. Add cheese and margarine, stirring until melted. Beat eggs in a small bowl. Stir a small amount of the hot mixture into eggs, then combine eggs with hot mixture, mixing well. Fold in thawed mixed vegetables. Pour mixture into a lightly greased 2-quart casserole. Microwave on High power for 12 to 15 minutes or until thoroughly heated, turning dish twice during cooking if not using a rotation table. Let stand for 5 minutes before serving.
Saute onion, bell pepper, celery and garlic in large pot. Add parsley and shrimp; cook 10 minutes. Add flour, half and half cream and cheese, stirring until cheese is melted, over medium-low heat. Cover and simmer 30 minutes, stirring occasionally. Boil, drain and rinse noodles. Stir into shrimp mixture. Pour into buttered 13 x 9-inch glass casserole dish; top with remaining cheese. Bake at 350° for 20 minutes or until cheese is melted. (Crawfish can be used.)
In top of double boiler heat milk, mace and lemon peel. Let simmer 7 minutes. Add crab, butter and cream. Heat over boiling water. Remove peel. Add cracker crumbs and seasonings and let stand. Add sherry and crumbled egg yolks to bottom of soup cup before serving. Serves 6.
Cook onion, garlic and bell peppers in oil. Add meat, salt and pepper. Cook until done. Drain. Add tomato sauce, tomatoes, worcestershire. Simmer about 1 hour. Cook elbow macaroni. Mix with meat sauce. Cover, turn heat off and let set. It if gets to dry just add a little water. Sprinkle cheese on each serving. Serve with salad and garlic toast.
Brown hamburger. Grease casserole pan (9 x 13-inch). Sliver onion on bottom of pan. Press hamburger over onion. Salt and pepper. Pour mushroom soup over hamburger. Add tomato soup over mushroom soup. Layer frozen Tater Tots over top. Sprinkle salt on top. Bake at 350° for 1 hour.
Whip softened cream cheese. Add sugar and beat until smooth. Add Cool Whip and flavorings. Mix well until fluffy but do not overbeat. Will be runny if overbeaten. Put in graham cracker shell and add cherry pie filling ring for decoration. Makes 2 pies.
Cook squash, onions and bell pepper with salt and pepper in small amount of water until tender; drain. Mix soup, milk, egg, cheese and cracker crumbs. Layer with squash mixture in a casserole. Top with bacon and more cheese. Bake at 375° until done.
Bake cake in 2 layers as directed on box; let cool. Mix vanilla pudding as directed and set aside. Crumble 1 layer of cake in bottom of punch bowl, then layer 1/2 pineapple, 1/2 pudding mix, 1/2 strawberries, 1/2 nuts, 1/2 coconut, 1/2 Cool Whip and 1/2 of cherries. Repeat layers, leaving enough Cool Whip, nuts and cherries to sprinkle on top.
Brown 1 cups sugar until golden and add enough hot water to make a syrup. Then add to warm milk. Then add these ingredients mixed together in a small bowl. 1/3 cup sugar, 1/4 tsp. salt, 4 eggs separated, (save the whites for the meringue), 1/2 cup or 6 Tbsp. cornstarch, and 1/3 cup milk. Mix well and add to milk and cook until thickened. Pour into pie shells. Cover with meringue and brown in oven.
Preheat oven to 350°. Mix together thoroughly hamburger, crackers and tomato sauce in a large bowl. Combine and mix together well egg, salt, pepper and onion or onion salt. Add egg mixture to hamburger mixture and mix together thoroughly. Shape in 8 x 8-inch pan. Bake for 1 hour. Serves 8 to 10.
Mix. Cut steak into 1-inch cubes. Clean fresh mushrooms. Soak meat and mushrooms for 2 hours. Saute meat and mushrooms. Serve warm.
Lay 1 pie crust flat. In center, place 3/4 cup diced potatoes. Layer about 1/2 cup diced meat on top, followed by 1/4 cup diced onions. Sprinkle with about 1 teaspoon salt and 1/2 teaspoon pepper (more or less, to taste). Bring edges of dough up over filling. Moisten with water and crimp to seal tightly. Poke 2 holes on each side of crimp to vent steam. Carefully pour 1/4 cup water into one of the holes. Place on cookie sheet and bake 50 minutes at 350°.
Combine water, oil, sugar and salt in a large mixing bowl. Sprinkle yeast over water mixture until dissolved. Add flour gradually. Mix well after each addition.
Preheat oven to 325°. Spread pineapple in bottom of a 9 x 13-inch pan. Add cherry pie filling. Spread dry cake mix over top. Melt butter and pour over this. Place in oven for 30 minutes. Take out and sprinkle nuts over top. Put back in oven for 30 minutes longer.
Put 1 stick or 1/2 cup margarine in a deep baking dish and set in oven to melt.
Wash fish; salt inside and out. Let stand for 1 hour. Fry fish in olive oil. Set in platter. Remove heads from fried fish and boil in 2 cups water on medium heat about 1/2 hour. Strain liquid. Brown onions until golden brown in fish residue, adding more olive oil if needed. Add rice, cumin, salt and pepper. Saute rice with onions for a few minutes. Add strained liquid to measure 4 cups. Add water if additional liquid is needed. Cover and cook over medium heat for 20 minutes. Then simmer for 10 additional minutes until rice is done. Place rice on platter. Debone fish and put over rice. Garnish with lemon wedges.
Combine ingredients in bowl; beat with rotary beater until smooth. Use 1/4 cup or 1/2 cup measuring cup of batter. Pour on hot griddle. Quickly smooth out batter in thin circle, using the bottom of the measuring cup. If a hole appears, just drop more batter in, then smooth out. Bake until done.
Peel and slice plantain. Using large frying pan, fry plantain until brown. (Be careful not to have frying pan too hot). Serve hot or warm. Can be served with rice and any type of meat.
Mix all ingredients. Place in greased dish. Bake 45 minutes at 350°. Top with slightly crumbled potato chips and shredded cheese. Bake 15 minutes longer.
Brown ground beef and onion together and drain excess fat (if onion salt is used, add after draining). Add salt (unless onion salt is used) and pepper to taste. Combine ground beef mixture, tomato sauce, oregano, garlic salt, Italian seasoning. Cook in slow cooker on low heat for 3 to 5 hours.
Put chicken and water in roaster (no cover). Bake at 350° for 30 minutes. Add both cans of soup and wine. (Mix soups together before adding to roaster.) Put soups and wine in roaster. Cook another 30 to 40 minutes. Serve chicken and sauce over bed of rice. Sauce also tastes great over green beans.
Beat eggs lightly; add to meat, oatmeal and chopped onion. Combine white horseradish, salt, dry mustard, milk and ketchup. Add to meat mixture and shape into loaf. Place on flat baking pan and spread 1/2 cup ketchup on top. Bake in 350° oven for 40 minutes.
Cream Crisco and sugar. Add one egg and mix well. Stir in molasses. Stir soda into hot water and mix with molasses mixture. Add flour gradually to make a stiff enough dough to roll. Roll on floured board and cut out shapes with a cookie cutter. Put on greased cookie sheet and bake in a 350° oven for 12 minutes.
Melt the first 3 ingredients together in the microwave or in the top of a double boiler. Pour over the cereal in a large bowl. Mix well. Put the powdered sugar and cereal in a grocery bag and shake well.
In a 9 x 13-inch pan, combine honey, water, mustard, melted oleo, Cajun seasoning, curry powder, lemon juice and garlic; mix well. Add chicken, turning to coat. Arrange in single layer. Bake, uncovered, in a 350° oven for 30 minutes, or until chicken is tender and no longer pink.
Mix all together. Bake in 300° oven about 2 1/2 hours.
Boil chicken in water (salted). Pick off bone. Mix Parkay, pimentos, peppers, onions and mushrooms; cook tender. Add English peas and chicken. Cook noodles (curly noodles are best) in chicken broth. Mix all together. Add both sauces last. Simmer until well seasoned.
Brown and drain hamburger; place in large casserole dish for first layer. Layer 1 can drained corn, then 1 can mushrooms and onions. Then layer drained green beans. Next place frozen Tater Tots side by side, covering top of casserole. Bake in 350° oven for 25 to 30 minutes. Serve with hot bread and butter.
Saute bacon, cut into 1-inch pieces, in a large skillet until partially cooked, then add onion and continue to cook until onion is tender. Remove bacon and onion and brown chicken breasts in drippings (there will be hardly any if you use turkey bacon). Sprinkle lightly with salt and pepper. Drain any fat from pan and combine cooked bacon and onion with tomatoes, Heinz 57 sauce and sugar and add to chicken. Cover and simmer 45 minutes, basting occasionally. Great with hot rice.
Preheat oven to 350°. Grease and flour 10-inch tube or Bundt pan. Cream butter and shortening. Gradually add sugar until light and fluffy.	Add eggs one at a time, beating well after each addition. Combine flour and baking powder. Add to creamed mixture alternately with milk and extracts. Beat well after each addition. Pour into prepared pan and bake 1 1/2 hours or until cake tests done. Cool in pan 5 minutes before removing to rack to cool completely. Freezes well. Yields 16 servings.
In a large bowl, combine 3 cups flour, yeast, sugar, salt and soda. Set aside.
Add cornmeal to water in saucepan. Cook over medium heat until thick and bubbly. Sift together flour, sugar, salt and baking powder. Add to cornmeal mixture alternating sifted dry ingredients and milk; stir with large spoon. Stir in oil, then add eggs. Stir well and fry like you would pancakes. I use a ladle to dip batter out. Serve with butter and your favorite syrup.
Beat egg whites until stiff. Slowly add sugar and salt. Fold in cookie crumbs. Add nuts and vanilla. Pour into buttered 9-inch pie plate. Bake at 325° for 35 minutes. Cool. Cover with Cool Whip and few cookie crumbs or grated chocolate.
Chop artichokes. Add other ingredients. Bake in pie plate or small casserole 1/2 hour at 350°.
Beat eggs, sugar and milk. Add melted butter, flour, salt and baking powder. Flour 2 cups blueberries and fold into batter. Pour into 2 greased loaf pans, 9 x 5 x 3-inches. Bake at 350° for 40 to 50 minutes.
Combine sugar, syrup, peanuts and water in heavy saucepan. Cook until peanuts turn brown and quits popping. Add soda and pour onto buttered platter, spreading thin; allow to cool. Remove from dish and break. Yields 8 to 10 servings.