HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix beans, chilies, soup and cheese together. Pour into lightly greased 2-quart casserole. Top with French fried onions. Place in a 375° oven and bake until bubbly and brown.
Heat oven to 450°. Cook and stir ground beef and onion in 10-inch skillet until beef is light brown and drain. Stir in noodles, sauce mix, water, sour cream and mushrooms (with liquid). Heat to boiling and pour into ungreased 2-quart casserole. Cover and bake 15 minutes. Sprinkle with parsley. Makes about 5 servings.
Your broth should contain the celery and onions from the cooking of the chicken or turkey. If not, add seasonings to taste. Stir flour in 3/4 cup of water. Let broth come to boil; stir flour into broth. Stir continuously until smooth with a wire whip or stirrer. Put a couple of drops of yellow food coloring in. Chop the gizzards and boiled eggs; add to the gravy. Salt and pepper to taste.
Spray a 8 x 8 inch baking dish and place cubed bread in bottom. Spread cooked and drained sausage over bread. Stir together salt and ground mustard to blend, then add eggs and milk, beating well. Add cheese, pour over bread and sausage. Bake about 40 minutes at 350° until center is cooked.
Arrange in casserole 4 times: 1/4 cabbage, 1/4 cream of mushroom soup, 1/4 bacon and grease and 1/4 cheese. Let set all day or overnight. Bake at 400° for 20 to 30 minutes.
Boil whole soup chicken slow for 1 hour. Then remove to a bowl to cool. Add vegetables and boil for 1/2 hour with spices. Add frozen spinach the last 10 minutes, if desired. After chicken has cooled, clean away from bone and add back to the pot.
Brown rice and onion in 3 tablespoons of margarine. Bake, covered, for 45 minutes at 350°.
Combine all. Pour into a 1 1/2-quart casserole. Bake at 350° for 50 to 55 minutes.
Bake brownies as instructed on box. As soon as you remove from oven, put marshmallows on top; cover for 10 minutes with foil. Take foil off and spread marshmallows evenly over brownies. Let cool completely, then ice. Decorate with pecan halves or cherries.
Beat cream cheese until light and fluffy. Stir in next 5 ingredients. Chill at least 1 hour. Scoop out center portion of bread, leaving crust intact. Tear removed portion into bite sized pieces; set aside. Pour dip into cavity of bread. Garnish with parsley sprigs and cherry tomatoes. Serve with reserved pieces of bread. Also good with Wheat Thins.
Mix half of pepper in meat and brown in nonstick skillet. Remove hamburger from skillet and put in colander and run it under hot water to rinse off extra fat. In skillet, brown onions, green peppers, mushrooms and garlic. Put brown hamburger on top of onion mixture in skillet. Add tomatoes and remaining pepper. Top with noodles which have been scalded with boiling water. Cover and cook 30 minutes or until noodles are done. Turn off heat and allow to stand, covered, 5 to 10 minutes to blend flavors. Makes 4 to 6 servings.
Mix all ingredients. Melt 1-inch cube of butter in 9 x 13-inch pan. Pour ingredients into pan. Bake at 350° for 40 minutes or until done. Serves 6 to 10 people. Perfect for brunch or supper!
Preheat oven to 375°. In a 9 x 13-inch pan, put the margarine and melt in the preheating oven. When melted, add the graham cracker crumbs and press in the pan. Sprinkle on top the coconut, chocolate and butterscotch chips and nuts. Pour the sweetened condensed milk over all. Bake 25 to 28 minutes until golden brown. Cut into squares when cool.
Cook broccoli and rice according to package directions. Saute onion in butter. Add soup and milk to onion. Heat until smooth. Drain broccoli and add to mixture. Drain rice and add to mixture. Cut cheese up into mixture and stir until melted. Pour into greased baking dish. Bake at 350° for 30 minutes.
Put all ingredients except candy canes and ginger ale into blender container. Cover and process until candies are liquified. Divide evenly between four tall glasses. Fill with ginger ale. Stir gently. Serve with peppermint candy canes as stirrers.
In an 8 x 12-inch dish or 9 x 13 x 2-inch pan, smooth the pie filling. Add the pineapple and juice over cherries. Sprinkle sugar over pineapple. Smooth dry cake mix over sugar. Pour melted margarine over cake mix. Top with pecans. Bake at 350° for 45 minutes or until golden brown.
Mix and spread the first 3 ingredients in bottom of sheet cake pan. Bake at 350° for 8 minutes. Cool. Mix the Cool Whip, cream cheese and sugar; put on top of pretzel layer and refrigerate.
Wash chicken parts thoroughly; drain. Combine other ingredients in large bowl. Place chicken in bowl; let sit for at least 1 to 2 hours in refrigerator. Spread oil in casserole dish; place chicken in dish. Bake for 1 hour at 350° to 375°, until done.
Put cabbage and water in large pot. Add salt and pepper. Bring to a boil. Add sausage wheels; simmer. Add carrots. Scrub or peel potatoes; cut in chunks and add to simmering pot. Cover tightly; cook for 35 minutes after adding potatoes. Serve. A good, one-pot dish for 4!
Cut bread lengthwise into 2 pieces; spread mushroom soup on bread with knife. Roll each one inside 1/2 piece of bacon and secure with toothpick. Bake at 350° until bacon is done. (You can also use the broiler.)
Break spaghetti in 2-inch lengths and cook in salted water until tender. Cut chicken into small pieces and mix with drained spaghetti. Add remaining ingredients reserving 1 cup of cheese. Spread the 1 cup of cheese over the entire mixture and bake about 30 to 45 minutes at 325°.
Boil cucumbers and onions until tender. Drain. Then add vinegar, sugar, flour, salt, celery seed and turmeric. Mix all together. Boil 5 minutes. Jar and seal.
In bowl mix, Crisco and boiling water with fork until Crisco is thoroughly mixed. Add salt and flour. Work dough into a ball. Roll out dough for your pie.
Mix all ingredients. Spread evenly on 1 medium loaf (split like a sandwich) French bread or use sub rolls. Cover edges completely otherwise they tend to burn. Broil about 4 inches from heat about 12 minutes. Top with tomatoes and cheese. Broil until cheese melts.
Heat grease in skillet. Add apples, sugar and water. Cover and fry over low heat until tender.
Combine the ingredients (not bread). Cut crusts from bread slices. Flatten them by rolling each slice with a rolling pin. Spread with cheese mixture and roll each slice from corner to corner and secure with a toothpick. Bake in a 400° oven on baking sheet until cheese is melted and rolls are brown, 15 to 20 minutes. Um m m m.
Take the stick of butter and 2 jars of cheese and place in a microwavable pan. Melt the butter and cheese. Take an egg beater (whisk) and beat until smooth. Add a dash of garlic powder (if you like a real garlic taste, you can add fresh garlic); add crabmeat and mix well. Spread on English muffins. Put on cookie sheets and refrigerate for at least 45 minutes. Preheat oven for 15 minutes or until light brown around the edges. I then turn my oven on broil and cook a few minutes. Eat and enjoy!
Beat eggs first; add sugar, then other ingredients. Mix well. Bake 1 hour at 350°.
Put all of the ingredients except the cream in a blender and mix well. Add the heavy cream slowly and blend well. Put in a bottle with a tight top and refrigerate. Shake well before serving.
Combine flour, yeast and baking soda; set aside. Heat milk, shortening, sugar and salt until warm, stirring constantly. Add dry ingredients. Add egg. Beat at low 1/2 minute. Scrape bowl and beat 3 minutes at high speed. Stir in 1 1/4 to 1 1/2 flour, enough to make dough moderately stiff. Turn on to floured board. Knead 5 times. Cover and let rest 10 minutes. Halve dough. Roll out 14 x 6-inch rectangle. Spread 1 tablespoon butter and sprinkle 2 tablespoons red sugar crystals on dough. Fold in half long ways. Cut into 14 (1-inch) strips. Twist. Put on greased baking sheet. Bake at 375° for 15 minutes. Make up other half of dough with green sugar crystals. Ice with powdered sugar icing after they are cooled.
Mix cream cheese. Fry bacon until crisp. When cool crumble and add to cream cheese. Chop Jalapeno fine then add to cream cheese and bacon. Serve with nachos.
Cut chicken in half. Sprinkle with salt and pepper. Place in pan with enough hot water to just cover bottom of the pan. Slice one large onion for each chicken and put under the wings and legs. Bake for 30 minutes at 350°; turn and bake for 30 minutes more. Then pour about three-quarters of the sauce over the chicken and bake for 1 hour longer, skin sides up. Pour the remaining sauce over the chicken just before serving.
Combine flour, sugar, soda, baking powder and salt. Combine egg, buttermilk and butter; slowly stir into dry ingredients. Batter will be very thick. For each pancake, spoon about 1/4 cup batter onto a hot, lightly greased griddle. Turn pancakes when tops are covered with bubbles and edges are brown.
Brown meat and drain grease, then add onion and beans. In a bowl, make paste with chili powder, salt, flour and enough water to make a thin paste. Put paste and ketchup in meat and add 1/2 cup water. Simmer for 1/2 hour.
Soak tortillas in chicken broth and place in bottom of 3-quart casserole. Saut green peppers and onions in oil until tender. Put over chicken. Add 3/4 cheese; sprinkle with chili powder, garlic and salt. Spoon undiluted soups over and top with crushed tomatoes and chilies. Add rest of cheese. Bake at 375° for 30 minutes.
Mix brown sugar, water and 2 tablespoons butter. Bring to a boil. Set aside. Mix sugar, flour, baking powder, butter, milk and cinnamon together. Put this mixture in the bottom of a 9 x 12-inch pan. Pour first mixture on top. Sprinkle 3/4 cup chopped nuts on top. Bake at 350° for 35 to 45 minutes. Serve with whipping cream.
Sift together the flour, sugar, salt and cream of tartar. Blend in oleo. Work as for pie dough. Take out 3/4 cup crumbs for topping. Add eggs (beaten slightly) and 1 cup buttermilk alternately to first mixture. Blend until smooth. Dissolve baking soda in 1/4 cup buttermilk and add to mixture. Add vanilla and mix well. Divide batter into three 7-inch pie pans, greased and floured. Top with crumbs. Sprinkle with cinnamon. Bake at 400° for 30 to 35 minutes.
Mix all the ingredients and roll in pecans. Keep in refrigerator until time to serve. Serve with your favorite crackers.
Over medium heat, saute onion in 2 tablespoons oil until onion is tender. Add ground beef; cook until meat is brown. Add the chili powder, Tabasco sauce and salt. Simmer over low heat for a few minutes. Taste; if not hot enough, add more chili powder and Tabasco sauce. Add tomato sauce, tomato soup and cream of mushroom soup. Cook over low heat for 2 hours. Stir often; sauce is bad to stick. Cook noodles. Alternate noodles, meat and cheese in a baking pan. Cook at 350° for 30 to 45 minutes.
Cook spaghetti to desired doneness as directed on package. Drain. Rinse with cold water. Allow to drain well. Brown ground beef and season to taste with oregano and black pepper. Drain in colander to get all grease out. In a large bowl, combine spaghetti, beef and all vegetables. Sprinkle Salad Supreme over this mixture and add dressing last, tossing to cover all ingredients well. Cover and refrigerate to blend flavors. Makes 8 servings.
Combine vegetables and cheese in bowl.	Mix mayonnaise, vinegar, Equal and celery seed; stir into cabbage mixture.	Season to taste with salt and pepper. Spoon mixture onto lettuce lined plates, if desired. Serves 8.
Mix all the ingredients together and beat for four minutes. Pour into well greased and floured bundt pan. Bake at 350° for 45 to 50 minutes. Turn onto plate and sprinkle with powdered sugar.
Cut off tops of peppers and remove seeds. Boil peppers for 4 minutes in rapidly boiling water or in microwave on High for 4 minutes. Drain.
Preheat oven to 350°. In a small saucepan, melt butter; stir in onion soup mix and cornstarch, then reserved pineapple juice and lime or lemon juice. Arrange chicken and pineapple chunks in oblong baking dish; pour onion mixture over and bake 45 minutes or until chicken is tender. Makes 6 servings. (I usually bake about 1 hour.)
Wash the can syrup comes in and use this for your measuring cup. Mix syrup, eggs, sugar and shortening together. Add remaining ingredients. Grease and flour pan. Bake 1 hour at 325°.
For filling, in a small skillet, cook ground beef until brown. Drain off fat. Stir in taco sauce, chili powder, onion powder and garlic powder. Set aside.
Pour sorghum molasses into skillet. Bring to a boil. Stir continuously. Boil until molasses strings from spoon. Stir in soda. Pour over popcorn and stir together. Use ice or butter to prevent popcorn from sticking to your hands. Form popcorn into balls and wrap with wax paper.
Mix thoroughly and pour in baked pie crust or graham cracker crust. Refrigerate. Makes 2 pies.
In frying pan, brown ground beef, onions and green pepper. Stir in tomato sauce, chili powder and garlic salt. Simmer while preparing dough. Separate biscuits; pull apart into 2 layers. Press 10 biscuits, layer over bottom of ungreased 8 or 9-inch square baking pan. Combine 1/2 cup cheese (reserve remaining cheese for topping), sour cream and egg. Mix well. Remove meat mixture from heat; stir in sour cream mixture and spoon over dough. Arrange remaining biscuits on top; sprinkle remaining cheese on top. Bake at 375° for 20 to 30 minutes.
Combine crumbs, milk, eggs, sugar, salt and fat. Mix well. Add vanilla. Turn in greased baking pan. Bake at 350° for 30 to 40 minutes or until firm. Serves 6.
Mix eggs and butter; add cocoa and mix well. Add sugar, flour, salt, vanilla and nuts. Bake at 350° for 20 minutes.
Combine first 3 ingredients. Gradually add next 3 ingredients. Cook slowly until mixture slightly thickens. Beat egg white until stiff with 1 tablespoon sugar. Fold into custard. Add nutmeg or cinnamon, if desired. Pour into tall glasses. Drink or eat with iced teaspoon.
Mix sugar, jello and hot water. Stir until dissolved. Cool, then add strawberries, pineapple and banana. Chill until jelly-like. Fold in sour cream. Pour into mold rinsed with cold water. Chill until firm. Garnish with whole strawberries.
Mix together margarine, flour and 1 cup ground peanuts together like pie crust. Then put into 13 x 9-inch greased pan and bake at 300° for 20 minutes. Let cool.
In a 9 x 13-inch pan, place filling on bottom, spreading fruit. Put crushed pineapple on next layer. Do not mix. Put cake mix as next layer. Put spats of margarine all across cake mix. Put a layer of walnuts next and top with coconut. Bake at 350° for 20 to 30 minutes.
To cook sweet potato, boil in water to cover for 30 to 40 minutes or bake in 350° oven for 40 minutes or until tender. Cool, peel and mash. In a large mixing bowl, combine mashed sweet potato, brown sugar, butter, eggs, orange rind and orange juice. Sift together flour, baking powder, baking soda, salt, cinnamon and mace. Blend into sweet potato mixture. Stir in cranberries and nuts.
Mix the milk with the pudding mix; when pudding thickens, add the Cool Whip and fold in. Frost cake and refrigerate.
Mix hard-boiled egg, finely chopped, with mayonnaise dressing and spread on buttered bread, preferably graham. Chopped olives may be added to the egg mixture, if desired.
Cream oleo, oil and sugar. Add and mix eggs, vanilla and sour milk. Add flour, salt, cocoa, baking powder and cinnamon. Mix all dry ingredients. Add zucchini (add last). Top with chocolate chips and nuts. Bake at 350° for 35 minutes in 9 x 13-inch pan.
Preheat oven to 450°. Mix all ingredients together. Roll dough to 1/2-inch on flour dusted surface. Cut 2-inch circles. Bake on ungreased cookie sheet for 8 to 10 minutes (475° for high altitude).
Cook in Bundt pan, greased and floured. Beat until well blended butter and cream cheese. Add sugar and cream until light and fluffy. Add 1 egg at a time, beating well each time. Blend in vanilla. Sift flour and salt together and blend into creamed mixture. Pour or spoon into pan. Bake in oven at 325° for 1 hour and 15 minutes. Dust with powdered sugar if you like, but great without.
Melt first 4 ingredients in microwave. Add popcorn and pecans to mixture. Add M&M's after the mixture has cooled. Put in angel food or Bundt pan. Firmly press mixture into pan. Mixture will harden and slide out of pan. Freezes well.
In skillet, melt butter and cook chicken 5 minutes on each side or until browned. Remove from skillet. Spoon off fat. If you are doubling or tripling the recipe, be sure and add more butter.
Empty pineapple into large mixing bowl; add coconut, marshmallows, cherries, juice and nuts. Fold in sour cream, cover and refrigerate for 2 hours. Serve over sliced angel food cake, pound cake or in parfait dish. Top with whole cherries.
Melt butter in casserole, dip chicken in milk roll in flakes crumbs. Arrange in casserole, skin side down. Cover chicken with remaining ingredients bake 20 minutes at 400 turn and bake 20 minutes more.
In blender at medium speed, blend carrots and water about 1 minute. Strain; return liquid to blender. Add remaining ingredients. Blend at low speed until smooth. Pour into 2 glasses. Makes 2 servings.
Place beans and 1 cup of water in small saucepan; bring to a boil, cover and turn off heat. Allow to sit 1 hour, then drain. Brown the oxtail well in lard or oil. Place the oxtails in a 6-quart stove-top casserole. Add the garlic, onion, tomato and enough water to just cover contents of pot. Add allspice, salt and pepper. Cover and simmer 3 1/2 hours, adding the beans after 1 1/2 hours. Stir occasionally. Remove lid last hour for a thicker sauce. Season with salt, pepper and Tabasco. Serve with white cooked rice.
Pack okra in hot jars. Add dill, salt, garlic and hot pepper. Heat vinegar and water to boiling. Pour over okra; seal. Process 15 minutes in boiling water bath. Makes 1 pint.
Cook cabbage in a small amount of salted water in saucepan for 5 minutes; drain. Place in greased 9 x 13-inch casserole. Chop water chestnuts. Add to cabbage; mix well. Add soup; mix well. Spread salad dressing over mixture. Sprinkle with cheese and stuffing mix. Bake, covered with foil, at 350° until mixture is hot and bubbly. Yield: 6 servings.
Grate the cabbage, cucumber, green pepper and carrot; mix well. Add the vinegar, mayonnaise, sugar and caraway seed. Mix and refrigerate.
Mix flour, sugar, salt and butter; reserve 1 cup of slightly packed mix for crumbs. Beat the remaining ingredients until smooth. Bake at 350° for 35 minutes. Makes 2 cakes.
Mix all ingredients together well. Roll in balls and press down with a fork on a cookie sheet. Bake in a 350° oven until golden brown, approximately 15 minutes.
Stir salt into sour cream. Combine other ingredients. Fold into sour cream and chill overnight. This salad will keep nicely for several days.
Brown meat, onion and celery. Combine all ingredients in casserole. Bake 2 hours at 325°.
Roast garlic by removing root, sprinkling with olive oil and roasting at 475° until tender. Steam potatoes, then process in a food processor. In large pan saute leeks until tender. Add potatoes and garlic, then gradually add stock to form correct consistancy. Finish with heavy cream and heat through. Season with salt and pepper to taste. This soup is very good as the potatoes add a lot of body and the garlic is not overpowering. Serves 100.
Coat a shallow 2-quart casserole with melted margarine. Sprinkle chops with salt and pepper; arrange in casserole. Top with soup mix, green pepper and rice. Combine catsup and Worcestershire sauce; spread over rice. Gently pour in boiling water. Cover and bake at 350° for 55 or 60 minutes, until done. (Additional 1/2 cup of water may be added if casserole becomes too dry.) Remove from oven; top with cheese. Cover and allow to stand 10 minutes. Serves 6.
Melt butter in large skillet. Add onion and saute until transparent. Add cabbage and saute 5 minutes. Stir in caraway seed, salt and pepper. Cook noodles; drain. Stir noodles into cabbage. Add sour cream. Cook 5 minutes.
Combine zucchini, onion, oil, 1/2 cup Parmesan cheese, biscuit mix, eggs and garlic to taste. Place in 11 x 7-inch or 9-inch square greased baking dish. Top with sprinkling of Parmesan cheese. Bake at 350° for 30 minutes. Makes 4 to 6 servings.
In blender, blend eggs, cottage cheese, flour and milk. Season with dill weed, salt and pepper. Stir in the grated Jack cheese. Add chilies if desired. Melt butter in a 7 x 12-inch pan. Stir half into egg batter, then pour batter into pan. Bake at 375° for 30 minutes.
Mix all ingredients except pecans in blender. Stir them in last, then pour into pie shells and cook 50 minutes at 350°.
Cream peanut butter and 10x sugar together well. Sprinkle 3/4 cup of mixture into a graham cracker crust pie shell. Mix vanilla pudding mix and milk well and pour into pie shell. Sprinkle with the remaining peanut butter mixture. Top with Cool Whip topping.
Mix altogether and bake in oven at 350°. Stir several times. Makes 24 sandwiches.
Cream 1/3 cup sugar, 1 cup margarine and 1/4 teaspoon vanilla. Blend flour in. Spread dough onto greased pan and set up the sides. Combine softened cheese and 1/4 cup sugar. Mix well. Add 1 egg and 1/2 teaspoon vanilla. Pour on top of pastry and combine 1/2 cup sugar with cinnamon. Mix with apples. Spoon apple mixture over cream cheese. Sprinkle with nuts. Bake at 450° for 10 minutes. Reduce heat to 400° and bake for 25 minutes.
Preheat oven to 350°. Cook noodles in boiling water for 20 minutes. Blend soup and milk into a smooth sauce. Add onion and mushrooms. Drain noodles. Layer 1 1/2 cups noodles, 1/3 cup tuna and 1 cup broccoli in a 2-quart casserole. Pour in 1 cup of sauce. Repeat layers. Bake for 20 minutes, then add cheese and bake 15 more minutes.
Mix cake mix, butter and egg together and pat into 9 x 13-inch pan. Then mix together cream cheese, powdered sugar and 2	eggs. Pour over crust mixture. Sprinkle with pecans. Bake in 350° oven for 35 minutes or until golden brown. Cool, then cut into squares.
In top of double boiler over simmering water, melt chocolate. Remove from heat and stir in marshmallows and nuts. Line 8 x 8 x 2-inch baking dish with aluminum foil. Spread chocolate mixture in baking dish; cover and refrigerate at least 1 hour or until set. Makes 16 servings.
Blend cheese and sour cream until smooth, then add other ingredients. Mix and chill. Makes 2 cups or 8 (1/2 cup) servings. Four tablespoons per serving has 100 calories.
Layer in buttered 13 x 9-inch dish in following order: chicken, onion and chopped eggs. Mix other ingredients and pour over chicken, onion and egg layers.
Saute onion in butter. Drain mushrooms. Add water to liquid to measure 2 3/4 cups. Add to onion and boil. Add wild rice and salt. Simmer, covered, 20 minutes. Add white rice. Cover and simmer 20 minutes or until done. Add remaining ingredients.
Heat oven to 375°. Brown meat and drain. Add pork and beans, barbecue sauce, onion and salt. Simmer 5 minutes. Stir in 1/4 lb. Velveeta cubes. Pour into a baking dish. Cut biscuits in half, forming half circles. Place cut side down around edge of casserole. Bake at 375° for 20 minutes. Top with additional Velveeta slices. Return to oven until cheese melts.
Combine butter and sugar with a beater. Add eggs. Add pineapple, nuts and whipped topping. Refrigerate. Cut apples into small pieces and add just before serving.
Mix eggs, sugar, Wesson oil and spices. Add pumpkin and flour. Mix completely.
Mix celery soup, milk	and rice. Pour into 11 x 7 x 2-inch baking dish. Lightly salt and pepper chicken and place in mixture. Sprinkle with dry onion soup mix. Cover and bake at 325° for 2 hours.
Peel carrots and cut into strips 4-inches long and 1/4-inch thick. Put spices into bag. Mix water, sugar, salt and spice. Bring to a boil. Simmer for 5 minutes. Add carrots. Cook for 3 minutes. Carrots will be crisp. Take out spice bag and store carrots in refrigerator for 2 or 3 days before serving.
In a small saucepan, melt 2 Tbsp. of butter. Add the lemon juice, chives, parsley, garlic salt, tarragon and pepper; stir well. Place scallops and mushrooms in a greased 1 quart baking dish. Pour butter mixture over scallops. Melt remaining butter and toss with bread crumbs; sprinkle over scallops. Bake at 350 degrees for 20 to 25 minutes or until scallops are opaque and topping is lightly browned.