HumbleIntelligence/food-ner-1-Million huggingface dataset:
Using a large saucepan or Dutch oven, brown ground beef and drain. Add onion, salt, pepper, water, potatoes and margarine. Bring to a boil. Add the noodles while stirring until the mixture resumes boiling. Reduce heat to simmer. Cook until potatoes and noodles are done, stirring occasionally. Add your choice of carrots and peas 1 to 2 minutes before mixture is done.
Place cabbage, salt, sugar, vinegar and caraway seed in a large saucepan. Cover with water; simmer for 30 minutes, until cabbage is softened. Serve hot. Makes 6 side dish servings. Preparation time: 10 to 15 minutes. Cooking time: 30 minutes.
Mash avocados in a bowl with lemon juice, salt and pepper. Then combine sour cream and mayonnaise in another bowl.
In food processor or blender, crush cookies slightly. Add ice cream in scoops and process until smooth.
Mix cocoa, sugar, margarine and milk. Cook until forms soft ball. Add vanilla and peanut butter. Mix well and pour into buttered pan.
Drain mushrooms. Place all ingredients, except rice, in 1 1/2-quart saucepan. Stir and cook 10 minutes. Serve over hot cooked rice. Easy and delicious!
Mix the first 3 ingredients together well. Add the Cool Whip. Pour into graham cracker crust. Chill 2 to 3 hours.
Drain tomatoes, measuring liquid. Add water to liquid to make 1 1/3 cups. Brown celery, green pepper and onion in butter. Add shrimp; cook until pink. Add liquid, tomatoes, sugar, salt, pepper, bay leaf, parsley and Worcestershire sauce. Cover; simmer for 3 to 5 minutes. Stir in rice. Cover; simmer 5 minutes more. Remove bay leaf and parsley. Serve hot. Very good.
Melt first 2 ingredients together in double boiler. Add 1 cup dry roasted peanuts and 2 cups Cheerios. Mix; drop on wax paper.
Soften cream cheese; add dressing and mix until well mixed. Roll into 2 balls or 1 big ball. Roll in chopped nuts and parsley. Wrap in plastic and refrigerate. Keeps well for several ways. Serve with any kind of crackers.
Warm first 4 ingredients until hot and bubbly. Mix in cereal. Pour in a 13 x 9-inch pan. Press to cover. Cut into squares when cool.
Peel potatoes. Cube into bite size pieces. Boil until almost done. Drain water and put into a casserole dish. Mix remaining ingredients (except onion rings). Pour over potatoes. Bake for 30 minutes at 350°. Sprinkle onion rings on top the last 5 minutes of baking. Makes 8 servings.
Place paper liners in 18 muffin cups; put 1 vanilla wafer in bottom of each. Combine cream cheese, sugar, eggs, lemon juice and vanilla; beat until smooth and creamy. Fill each muffin cup 2/3 full. Bake at 350° for 15 to 20 minutes. Cool thoroughly. Put a teaspoon of pie filling on top of each cheesecake. If desired, top with whipped cream.
Brush chicken with mustard and dredge in bread crumbs. Place in a baking dish. Combine butter, lemon juice and water; drizzle 1 tablespoon over each piece of chicken and pour remainder in dish. Cover and bake at 350° for 30 minutes. Remove cover, sprinkle with paprika and bake an additional 10 minutes. Serves 2 or 4.
Crush vanilla wafers. Pour milk into a large bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes or until well blended. Let stand 5 minutes. Stir in whipped topping. Gradually stir in 1 cup of crushed wafers. Top with remaining crushed wafers. Refrigerate until ready to serve. Decorate just before serving. Put in 8 to 10 plastic cups.
Combine all vegetables. Mix vinegar, sugar and oil and bring to a boil. Cool. Pour over vegetables. Refrigerate overnight.
Preheat oven to 375°. Melt 1 stick butter in 10 x 15-inch baking dish. Make a batter with first four ingredients. Mix well and pour batter back and forth over melted butter. Do not stir. Use fruit of your choice. Use fruit syrup also. Do not stir. Bake for 30 minutes.
Drain fruit and save juice. Mix juice with sugar, salt and flour. Cook together until thickened. Beat eggs and add. Set overnight. In the morning add oranges, pineapple and Cool Whip.
In large sauce pan, combine potatoes, onion, Crisco, salt & pepper. Add water to cover about 1-inch over. Cook on med until tender. Mix corn starch with 1/2 c. water, add to boiling potatoes to thicken.
Place peaches in an 8 x 10-inch casserole dish. Set aside. Cream the margarine and gradually add 3/4 cup sugar. Beat well. Add flour to creamed mixture and mix well. Stir in milk and vanilla. Pour batter over peaches. Combine the remaining 3/4 cup sugar and cornstarch. Stir in boiling water, stirring until sugar melts. Pour over batter. Bake at 375° for 45 minutes.
Mix all ingredients together except the reserved oleo and bread crumbs. Put in a well-greased 9 x 13-inch pan; sprinkle top with bread crumbs, then add the oleo and bake at 350° for 1 hour and 15 minutes. This would serve 10 to 12 people.
Combine tomato sauce, stewed tomatoes, onion, bacon crumbles, sugar, bay leaves, garlic, chicken bouillon, V - 8 juice, salt and pepper in a large sauce pan. Mix well. Simmer 1 hour. Serve hot with homemade croutons.
Cut two 15 x 12-inch pieces of heavy-duty foil. Place a chicken breast in center of each. Top with onion and remaining ingredients. Wrap well. Place on baking sheet. Bake at 350° for 1 hour. Yields 2 servings (221 calories per serving).
Combine garlic, butter, salt, marjoram and Tabasco; cream together. Add bread crumbs and sherry and toss until well blended. Add shrimp and toss until shrimp are lightly coated with crumb mixture. Divide shrimp among separate baking dishes and sprinkle with chopped parsley, if desired. Bake at 400° for 20 to 25 minutes. Lightly squeeze lemon wedges over shrimp, if desired, and serve with additional lemon wedges. Garnish with sprigs of fresh parsley. This recipe is also great using sea scallops instead of shrimp!
Prepare meatballs and fry until cooked all the way through. Drain grease from meatballs. Combine sauce and jelly in crock-pot. After jelly has completely dissolved, add meatballs to sauce and cook on low for about 1 hour.
In a deep clear bowl, layer these ingredients from bottom to top (the first 5 ingredients). Then spread on 1/2 cup mayonnaise with 1/2 cup sour cream and sprinkle with the grated cheese.
Beat eggs until light and foamy. Add the next 4 ingredients and blend well. Sift dry ingredients and add to zucchini mixture. Mix until well blended. Bake at 325° for 1 hour. Makes 2 loaves.
Beat butter and both sugars well. Add egg and vanilla, then beat. Add remaining ingredients and mix. Drop by 1/2 teaspoon on greased sheet, about 6 per sheet. Bake for 4 minutes. Let stand 2 to 3 minutes, then remove carefully. Sprinkle some with icing sugar. Grease cookie sheet lightly and bake at 375°.
Marinate chicken in this for 3 to 4 hours, turning every 1/2 to 3/4 of an hour. Drain before placing on the grill. Barbecue 3 to 5 minutes over medium heat or until chicken is browned on all sides.
Add to meat in skillet and cook slowly for 15 minutes. Turn meat occasionally in the sauce during cooking time.
Cook meat until meat is done. Stir in tomato soup and water. Boil noodles in salt water until done. Place half of the noodles in casserole. Next, add layer of meat and then sprinkle with oregano. Continue with another layer of noodles, meat and oregano. Put shredded Cheddar or cheese slices on top. Bake at 350° for about 20 minutes.
Measure dry ingredients and sift together. Dice bananas and measure out 2 cups. Add bananas to dry ingredients, along with oil, pineapple with juice, vanilla and eggs. Stir to blend (do not beat). Pour into a greased 9-inch tube pan and bake at 350° for 1 hour and 20 minutes. Cool in pan.
Cut rolls lengthwise; place 6 slices of ham on rolls, 6 slices of cheese and 6 slices of ham again. Cut rolls. Melt butter in saucepan; add poppy seed, onion flakes, dry mustard and Worcestershire sauce. After ingredients are mixed together and warm, spoon over rolls. Wrap in foil and bake at 350° for about 30 minutes.
Mix beef with spices listed, then shape into oblong patties. Brown lightly on both sides in oil in skillet. Remove and place into casserole dish. Top with onion rings. In skillet, add flour and water with drippings. Stir to deglaze. Cook until thickened, stirring constantly. Pour gravy over patties. Bake at 325° for 45 minutes.
Scoop pulp from tomatoes (use pulp and juice another time or another way). Drain and arrange tomatoes in baking dish. Saute onions in butter until tender. Stir in corn, cheese, salt, pepper and parsley all together. Spoon corn mixture into tomatoes. Bake at 350° for 20 minutes until heated through.
Put onion, carrots and celery in chicken broth and bring to boil. Reduce heat and simmer for 10 minutes or until carrots are tender. Add egg noodles, meat and parsley. Cover and simmer for 15 minutes. Add cornstarch to water and blend together. Add this cornstarch mixture to soup and bring back to boil. Soup is ready to serve as soon as it thickens.
Season chicken breasts with lemon pepper, oregano, garlic salt, salt and pepper. Broil until cooked thoroughly; let cool. Slice in thin slices. Toss spinach and lettuce together with onions and cucumbers. Add chicken. Mix olive oil, sugar and balsamic vinegar together. Shake well and pour over salad. Add noodles and enjoy!
Cream together butter and sugar. Add sifted flour and salt, lemon juice and rind. Beat egg yolks until light; add milk. Mix well with flour mixture. Fold in stiffly beaten egg whites into which has been added 1/4 cup sugar. Pour into well oiled 2-quart casserole and bake in moderate oven at 375° for 40 to 45 minutes or until firm. If the top crust browns too quickly, put a cookie sheet or aluminum foil over an oven rack above. Serve hot with Lemon Sauce.
Prepare and bake the cake mix as directed on box. Bake in thin layers. Mix together butter, softened cream cheese and sugar. Spread over cooled cakes. (The cake is not to be stacked if you have several layers. Each is individual.) Cover with drained pineapple. Cover the pineapple with banana slices. Frost with Cool Whip. Refrigerate until chilled. Serve. Keep leftover cake refrigerated.
Saute onion and beef. Mix chilies into soups with about 1/4 cup milk. Season with garlic powder and oregano; heat and add olives. Cut tortillas into quarters. Pour small amount of soup mix in casserole. Alternate layers of tortillas, meat and soup mixture. Add cheese on top. Cover and bake for 30 minutes until bubbly in 350° oven. Serves 12.
Cream together butter, eggs and sugar. Add vanilla; then add all dry ingredients. Mash bananas and add to mixture. Add chopped nuts.
Grind onions and sweet peppers together. Use coarse blade. Add salt. Place in colander to drain; cover with a weight. Leave for 3 hours. Set vinegar, sugar and spices in large vessel. Stir until sugar is dissolved. Cut stems off okra and add to mixed liquid and ground vegetables. Heat to almost boil. Stir to keep from sticking. Put in jar and seal. Should set 3 or 4 months before using.
Cook spinach in water for a few minutes. Drain well. Drain mushrooms. Combine all ingredients, except bread crumbs; turn into greased casserole. Top with crumbs. Bake at 350° for 1/2 hour, or until knife comes clean and crumbs are brown.
Remove bone and skin from salmon. Put onion and juice of 1/4 to 1/2 lemon in blender. Mix all ingredients. Sprinkle crushed pecans on top. Serve with parsley.
Combine cake mix, salad dressing, eggs, water and cinnamon. Mix on medium with mixer until well blended. Stir in carrots and walnuts. Pour into greased 13 x 9-inch pan. Bake at 350° for 35 minutes or until wooden pick comes out clean.
Cream butter, shortening and sugar. Add egg, flour and extract. Blend thoroughly. Press with cookie press and bake in 350° oven for about 10 minutes.
Mix sugar and apples and let stand while measuring other ingredients. Bake in shallow pan 1 hour at 350°.
Melt margarine over low heat. Add chocolate and stir just until melted. Remove from heat and stir in Equal and vanilla. Combine chocolate mix with cream cheese and beat until smooth. Stir in nuts and spread mixture in lightly greased 8-inch square pan. Refrigerate until firm. Cut into 1-inch squares. Store in refrigerator.
Mix all ingredients by hand. Do not use an electric mixer. Drop on an ungreased sheet by tablespoon. Flatten a bit with knife dipped in water. Bake at 350° for 12 minutes. Remove from baking sheet while still warm.
Beat the sugar and butter well. Add the eggs, one at a time. Sift together the flour, cocoa and salt. Add to butter mixture and beat well. Add the vanilla and pecans. Spread in pan. Bake at 350° for 25 to 30 minutes.
Place chicken in sauce in casserole pan, covered. Bake 1 hour at 350°.
Soften cream cheese and beat until smooth. Add powdered sugar, egg and Cool Whip; mix together. Spread over the cooled pretzel layer.
Mix all together and put in greased muffin tins. Bake at 400° for 15 minutes. Makes 12 large or about 30 small good for breakfast muffins.
Use nice young cucumbers, cut	either	round or small whole. Wash cucumbers. Place a head of dill in bottom of jar. Fill jar with cucumbers and add another piece of dill on top of cucumbers.	Drain all water from jars. Mix all other ingredients and bring to a full boil. Pour over cucumbers and seal airtight. No processing required.
Put all ingredients in double boiler; stir until melted. Cool slightly and add 2 cups small marshmallows. Place graham crackers in bottom of a cake pan. Spread mixture on graham crackers. Cut into squares after cooled.
Clean shrimp. Melt enough butter in pan to cover the bottom. Add garlic and saut. Add celery, green pepper and onion. When these are half cooked, add tomato puree and water. Add pinch of sugar, thyme, salt and pepper. Cook about 15 minutes. It should be a nice thick consistency. Serve over steamed rice.
Stir together and pour into buttered 9 x 13-inch cake pan. Chill and cut into bars.
Brown onion and pepper in fat. Add ground chuck, tomato paste, salt, black pepper, Worcestershire sauce and flour. Cook over low heat for 15 minutes; serve on hamburger buns.
Mix all ingredients by hand; form small balls. Bake for 10 to 15 minutes at 375°. Roll in powdered sugar while warm and once after cool. Double recipe to make 9 dozen to 120 cookies.
Fill the large bag half full of ice. Add the salt. Seal the bag. Put milk, vanilla and sugar into the small bag. Seal it. Place the small bag inside the large one and seal again carefully. Shake until mixture is ice cream, about 5 minutes. Wipe off top of small bag. Then open carefully and enjoy!
Combine milk and eggs. Dip buttermilk biscuit quarters in egg and milk mixture, then dip quarters in cinnamon and sugar mixture. Plop in Bundt pan. Bake at 425°. Check in 20 minutes.
Preheat oven to 350 degrees. Beat eggs lightly in large bowl. Add remaining ingredients and blend well. Roll into walnut size balls. Transfer to baking sheet. Bake until golden, about 20 minutes. Make about 6-8 dozen. Serve hot.
Line 13 x 9-inch pan with pie crust. Cover and refrigerate. In a 12-inch skillet, melt 2 tablespoons margarine. Saute mushrooms and onion until tender, about 10 minutes. Remove from heat; stir in spinach and set aside. Preheat oven to 425°. In small saucepan, melt 1/4 cup margarine. In medium bowl with wire whisk, beat eggs with cream, milk, flour, salt, pepper, nutmeg and melted butter. Spoon spinach mixture evenly into crust. Sprinkle with Swiss cheese; pour egg mixture over cheese. Bake 15 minutes. Turn oven to 325°. Bake for 40 minutes.
Mix Jell-O in boiling water; stir in juice. Add oranges and pineapple; pour into 13 x 11 1/2-inch pan. Let jell. Whip pudding, milk and Dream Whip. Pour on top of jelled mixture. Garnish with nuts if desired.
Drain cooked macaroni. Toss with Parmesan Dressing. Add remaining ingredients. Cover. Chill. Sprinkle 2 tablespoons grated Parmesan over each serving (optional).
Pick through crab to remove all shell. Mix ingredients and put into lightly greased 2-quart baking dish. Bake in 350° oven for 35 or 40 minutes or until bubbly. Makes 6 to 8 servings.
Cook potatoes. Drain and whip with mixer well. Mix butter, sugar, salt, eggs, vanilla and milk well. Blend well with potatoes. Add drained pineapple. Pour into slightly greased casserole.
Roll out the dough into 12 x 8-inch rectangle on a surface coated with flour. Place the pepperoni over the dough and top with grated cheese. Roll up the bread jelly roll fashion. Place the roll on a pan, seam side down. Let the dough rise for 1/2 hour, then bake in 350° oven for 25 minutes. Cool and slice. Good if dipped in pizza sauce while still warm.
Salt chicken and put in baking pan. Melt butter and mix with water and pour over chicken. Bake until tender.
Brown ground beef and drain off grease. Mix remaining ingredients together in a bowl and pour over beef and simmer for 20 min over low heat.
Cream together the first 3 ingredients. Then combine and sift together flour and all dry ingredients. Add flour mixture alternately with pumpkin to cream mixture. Add chocolate chips. Drop by the teaspoonful onto a lightly greased cookie sheet. Bake at 350° for 10 to 15 minutes.
Stir; do not shake. Store in a plastic container. The longer you store it, the better it gets.
Cut each biscuit into four pieces and roll in 1/2 cup sugar and cinnamon. Layer in Bundt pan sprayed with Pam. Melt oleo and other 1/2 cup sugar. Pour over biscuits in pan. Bake at 350° for 30 minutes.
Saute mushrooms in oil. In heavy saucepan, melt 3 tablespoons butter. Add flour; stir until smooth. Gradually add broth. Stir; bring to a boil. Simmer for 5 minutes. Stir occasionally. Add pepper. Beat yolks in small bowl; add some of hot mixture, whisking constantly. Return yolk mixture to hot mixture, blending well. Add mushrooms and ham, salt and pepper. Set aside; cool 10 minutes. Cook noodles al dente; drain. Toss with 2 tablespoons melted butter.
Partially thaw bread dough; cut each loaf into 6 pieces. Flatten into 5-inch circles. Combine browned ground beef with sauce.
Put into food processor or mash Redi-burger and tofu; blend until it is mixed together. Place in mixing bowl with the other ingredients. Mix well with fork or spoon. Bake in baking dish 40 minutes at 350°. Serves 8.
Mix together Russian dressing, soup mix and preserves. Place chicken in single layer, skin side up, in large shallow baking pan; pour preserves mix on chicken. Bake at 350° for 1 hour or until done, basting occasionally with the pan drippings. Serve hot with plain rice and the sweet and sour sauce. Serves 8.
Boil chicken breasts for 30 minutes, then tear chicken into pieces and layer in bottom of casserole dish. Add sour cream and cream of chicken over chicken breasts, then sprinkle crumbled crackers on top. Melt margarine and pour over the crackers. Bake at 350° for 30 minutes.
Beat eggs 5 minutes at high speed of electric mixer. Gradually add sugar, beating well. Stir in pumpkin and lemon juice.
Combine first six ingredients. Process in blender on low speed for 30 seconds. Stir in poppy seed. Cover and chill. Stir before serving. Yields 1 1/2 cups.
Melt chocolate pieces in water over low heat. Top chews with melted chocolate mixture. Chill until firm. Makes about 30 cookies.
Cream shortening, sugars and pineapple. Add eggs, sifted dry ingredients, vanilla, coconut and nuts. Drop from a teaspoon onto a greased cookie sheet. Bake at 350° for 10 to 12 minutes. Mix by hand. Makes about 4 dozen.
Prepare cookie mix as directed on box. Bake on round pizza pan. Let cool and remove from pan. Cream the cream cheese and sugar together and spread on baked sugar cookie. Layer by layer, add fruit: bananas, pineapple, oranges and strawberries. Fresh peaches can also be used in place of strawberries. Mix glaze as directed per box and drizzle over top layer of fruit. Garnish with kiwi fruit. Chill for approximately 2 hours before serving.
Mix all ingredients. Pour into a 1 1/2-quart greased casserole. Cover and bake at 350° for 1 hour. Remove cover and continue baking 15 minutes longer.
Mix the first 4 ingredients together. Leave out enough Cool Whip for top. Add the vanilla wafers and bananas. Mix together and pour into a large bowl. Top with remaining Cool Whip. Chill.
Mix pecans, coconut and Eagle Brand milk. (This is very hard to mix, may want to use your hands.) Chill for 2 hours. Roll in very loose balls (if rolled too hard, they get too hard and are not good.) These should be about the size of a quarter. Chill another 2 hours.
Slice and cook potatoes until just about done. Then take cream of celery soup and 1/2 soup can milk and put in saucepan. Add cheese, let it melt on stove. Put potatoes in greased baking dish. Pour soup mixture over potatoes. Add bread crumbs. Pour melted butter over top. Bake at 375° for 20 or 30 minutes.
Measure all ingredients together in a bowl. Mix by hand. Roll out on a well-floured surface, as thin as possible. Let dry 1 to 2 hours. Cut in 4 sections. Roll up 1 section like a scroll. Thinly slice all sections and fluff with flour. Spread out noodles and let dry 1 hour. Drop in boiling water and stir. Boil 15 to 20 minutes. Drain well. Run under warm water to rinse all flour off.
Brown ground beef in a large skillet. Drain off fat. Add remaining ingredients to browned beef. Simmer, uncovered, for 30 minutes. Serve on hamburger buns. This recipe freezes well.
Mix in 1 1/2 quart casserole dish with lid. Bake in oven for 45 to 50 minutes or until liquid is absorbed at 350°.
Have water just warm enough to melt yeast. Add salt, sugar and oil to yeast. Add to flour. Make biscuits. Let rise 20 minutes. Cook.
In a 13 x 9 pan, melt butter. Remove and sprinkle crumbs over batter. Pour milk evenly over crumbs. Top with chocolate chips, coconut and nuts. Press down. Bake at 350° for 25 minutes.
Mix corn bread, bread crumbs, stuffing mix, onion and half of chopped eggs. Pour broth over mixture and mix thoroughly. Place in baking dish. Spread chicken and rest of eggs over bread mixture. Pour chicken soup over and bake 20 minutes at 425°.
Mix together peanut butter and sugar until crumbly. Reserve 2 tablespoons. Put in bottom of a baked pie shell. Prepare pudding with milk. Pour into shell. Top with Cool Whip. Sprinkle with reserved peanut butter mixture. Chill well.
In medium bowl combine eggs, Ricotta, Mozzarella, 3/4 cup Parmesan cheese, parsley, salt and pepper. Spoon about 2 tablespoons mixture into each shell. Arrange in 13 x 9-inch baking dish; top with spaghetti sauce. Sprinkle with remaining Parmesan. Bake in 350° oven for 30 minutes or until heated through. Makes 8 servings.
Crush cookies in blender; put aside. Mix cream cheese and oleo until smooth. Mix in powdered sugar; fold in Cool Whip. In a second bowl, mix pudding, milk and vanilla. Stir pudding mixture into cream cheese mixture.
Fry hamburg and drain off any grease. Cook hamburg, juice, onion and carrots until vegetables are tender. Add cheese. Serve after cheese has melted.
Preheat oven to 350°. Mix sugar and flour; add whole eggs and beat until fluffy. Add buttermilk, butter and vanilla; mix well. Pour into unbaked pie crust. Bake for approximately 1 hour or until pie is slightly set. Makes 6 servings.
Unroll crescent dough; press perforations together between triangles to form 8 rectangles. Mix remaining ingredients; spoon filling down along side of each rectangle. Roll up jelly roll fashion, starting with long side. Cut in half; place, seam side down, on greased baking sheet. Bake at 375° until golden, about 15 minutes. Makes 16.
Mix ingredients. Put into buttered casserole. Add crushed corn flakes for topping. Bake at 350° for 30 minutes.
Heat butterscotch chips and milk chocolate chips in double boiler until melted. Add dry roasted peanuts and potato chips. Mix well and drop by spoonfuls onto waxed paper.
Mix shortening, cornmeal, water and salt in a large saucepan and cook 5 minutes or until thickened. Stir constantly. Remove from heat. Add milk and blend well. Add sugar and eggs. Bake at 425° until browned on top. May double recipe and use a 9 x 13-inch sheet cake pan.
Combine sugar, cracker crumbs and 1 stick melted margarine. Press mixture into a 9 x 13-inch pan. Chill 1 hour. Mix powdered sugar, eggs, 2 sticks melted margarine and vanilla on medium speed of mixer for 10 minutes. Spread mixture over crust. Over this, layer bananas, pineapple chunks and Cool Whip. Garnish with cherries and chopped nuts.