HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef, onion and garlic. Cool. Stir in cheese. Stir in crumbs, parsley and egg. Season to taste. Cook manicotti shells according to package directions (don't overcook). Stuff shells with meat, handling carefully. Spoon 1/2 of spaghetti sauce over bottom of 9 x 13-inch baking dish. Arrange shells on top of sauce. Pour remaining sauce over shells. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Line cookie sheet with tinfoil, place crackers. Melt butter and sugar; cook until boils. Boil 3 minutes. Stir constantly. Pour over crackers. Bake at 350° for 15 minutes, until dark brown in color. Let stand 5 minutes. Sprinkle 12 ounce package of milk chocolate chips; let stand 5 to 10 minutes. Spread chocolate, then sprinkle with walnuts. Pan size 15 1/4 x 10 1/4-inches.
Combine soup and cheese over low heat. Add remaining ingredients to stir until mixture is hot. Use toast points for dipping.
Dissolve jello in warm cranberry juice. Add cranberry sauce to warm mixture, breaking it into small chunks. Chill mixture for about 45 minutes. Blend in Cool Whip. Pour mixture into a 9 x 13-inch pan and freeze. Cut into squares to serve.
Follow cake mix directions; bake in a 9 x 13-inch pan. While cake is hot, use handle of wooden spoon and poke holes every inch or so. Pour the caramel ice cream topping over; let cool. Top with Cool Whip; sprinkle with crushed Heath bars on top.
Melt butter and add lemon juice. Thinly slice onion and diced green pepper. Place fish in a buttered glass baking dish. Brush with lemon butter and sprinkle with dill. Spread tomatoes over filets and add pinch of sugar. Spread onion and green pepper next. Pour remainder of lemon butter over top. Sprinkle dill over all. Place in 350° oven for 30 minutes or until tender.
In a kettle, cook onion and garlic in oil over medium heat until softened. Add wine and boil mixture for 1 minute. Stir in tomatoes with juice, 1 tablespoon parsley, basil, oregano and salt. Simmer mixture 10 minutes, stirring occasionally, until reduced and thickened somewhat. Add shrimp and cook for 4 to 5 minutes or until shrimp are just firm.
Mix well and shake. Add 2 teaspoonfuls to 1 cup boiling water.
Combine all ingredients and blend well. Cover and refrigerate several hours to blend flavors. Serve with veal, turkey or ham.
Add tapioca to boiling water. Boil 15 minutes. Turn off heat and cover 15 minutes. Then add sugar. Last add jello. Add fruit of any flavor; if grape, add grapes.
In a large bowl, combine flour, sugar, salt, spice, baking soda and baking powder. Add pumpkin, oil, water and eggs. Beat to blend thoroughly. Stir in chocolate chips and nuts. Spoon into greased loaf pan. Level top. Bake at 350° for one hour until loaf is lightly browned and springy to touch. Cool.
Combine Spry and sugar. Add coffee, eggs and raisins. Sift dry ingredients. Combine all ingredients in a large bowl. Makes a stiff dough. Try a sample cookie. Add a little more flour, if needed. Drop by teaspoon on greased cookie sheet. Bake at 350° to 360° until brown.
Combine all ingredients except pecans. Shape into a ball and chill overnight. Roll in pecans before serving.
Combine cranberry juice cocktail and orange, lemon and pineapple juices. Mix well with sugar and water. Pour over ice. Ready to serve.
Sift flour, salt, baking soda, sugar and baking powder. Add coconut, chopped nuts, oatmeal and brown sugar. Work in butter. Add eggs and vanilla.
Melt chocolate chips. Mix all ingredients. Drop onto greased cookie sheet. Bake at 325° for 12 minutes. Do not overcook!
Prepare Jell-O according to directions. Let set overnight. Just before serving prepare Dream Whip. Stir into Jell-O along with your favorite fruit and the marshmallows. My favorite bananas.
In bowl, cream butter and cream cheese. Beat in extract. Combine flour, sugar and salt. Gradually add flour mixture and creamed mixture together. Stir in pecans. Shape into 2-inches logs. Place on ungreased cookie sheet and bake at 375° for 12 to 14 minutes. Roll warm cookies into confectioners sugar. Yield: 2 dozen cookies.
Preheat oven to 350°. Grease 8 x 12-inch glass dish. Mix all ingredients and pour into dish. Bake 30 minutes or until toothpick inserted comes out clean.
Soak yeast in water for 5 minutes. Add salt, oregano, oil and cheese. Stir to mix well. Add flour. Stir with fork until dough leaves sides of bowl. Turn out on lightly floured board. Knead until elastic. Cover with warmed pan for 10 minutes.
Open the top of the can of milk, but leave the lid closed. Place the full can in a water bath; boil gently until the milk caramelizes (about 2 hours). Watch it carefully. Let the caramel cool in the can.
Peel broccoli stems; cut into 3/4-inch slices. Break flowerets into small pieces. Set aside. In a 10-inch fry pan, heat 4 tablespoons oil. Add 1/4 cup parsley and garlic. Cook 1 to 2 minutes without browning. Add tomatoes. Salt and pepper to taste. Add all herbs. Lower heat to simmer for 30 minutes, partially covered. In a small skillet, brown pinenuts in 2 tablespoons oil until it browns. Set aside.
Beat oil, eggs, sugar and buttermilk together. Add spices, soda and vanilla. Mix well. Add flour and apples; mix well. Add nuts. Use 2 loaf pans, lightly greased, and bake for 1 hour at 350°.
Mix sugar, eggs, oil and vanilla in large bowl. Fold in pineapple, zucchini and remaining ingredients. Bake at 325° for 50 minutes.
Cook potatoes in skins; do not cook too soft. Cool; peel and shred coarsely. In saucepan, over low heat, combine cheese and butter. Stir occasionally until cheese is almost melted. Remove from heat and blend in sour cream, onion and seasonings. Fold in potatoes and turn into a greased 2-quart casserole dish. Sprinkle with paprika. Bake at 350° for 30 minutes.
Combine all ingredients in a saucepan. Bring to a full boil over medium heat. Cook for 5 minutes, stirring frequently and watching to make sure candy does not burn. Reduce heat if necessary. Remove from heat and let cool for 5 to 10 minutes. Stir until candy starts to set. Pour into buttered dish. Cool in refrigerator until completely set. Cut into squares.
Mix together the shortening, butter, water and molasses. Sift together the remaining ingredients and add to first mixture. Chill well. Roll out or make into balls and press with glass. Bake at 350° for 10 to 12 minutes.
Cut cookie dough in 1/2-inch slices. Line pizza pan overlapping slightly. Bake at 375° for 12 minutes.	Cool.
Combine cabbage, bell pepper and onion. Pour vegetable oil and sugar mixed together over cabbage mixture.
Mix dry ingredients. Beat eggs; add milk. Mix together. Heat in double boiler until thick. Cool. Put filling in pie crust; top with whipped topping.
Brown onion and beef in hot oil. Add soup, water, salt, noodles, corn and olives; mix thoroughly. Sprinkle cheese over top. Cover; cook over low heat for 15 to 20 minutes, or until noodles are tender.
In saucepot, prepare spaghetti as label directs; drain. Return spaghetti to saucepot. In a 12-inch skillet, over medium-high heat, cook hamburger and onion, stirring occasionally until all pan juices evaporate and meat is browned. Add corn, tomato sauce, water, salt, pepper, sugar and cinnamon; heat through. Toss spaghetti with Parmesan cheese and butter. Arrange spaghetti on warm platter. Spoon meat mixture over spaghetti. Serves 6.
Melt oleo. Beat eggs. Add remaining ingredients. Bake in 325° oven until set (20 to 25 minutes). This can be baked in a crust and topped with Cool Whip.
Soak all bran in milk.	Cream butter, brown sugar, eggs and salt. Add	flour,	molasses and baking soda in hot water. Add all bran mixture and dates or raisins. Bake at 350° for 20 minutes. Makes about 40 medium muffins. Dough can be put in icebox a few days to bake later. Muffins can also	be frozen.
Mix all ingredients in a large bowl; then transfer into rice cooker. After bell rings, wait 10 minutes and then serve.
Dice and boil potatoes. Brown and crumble hamburger meat. Pour 1/2 water off cooked potatoes. Pour in green beans, hamburger and soup. Cook until soup is hot.
Sprinkle flattened chicken breasts with salt, black and cayenne pepper and parsley flakes. Place 1 slice of dried beef or ham on top of each breast, trimming to fit. Roll breasts and place seam side down in buttered casserole dish. Mix soups together and pour over chicken. Bake in 350° oven for 45 minutes. Remove breasts to heated platter. Stir sour cream into sauce. To serve, pour sauce over chicken and rice or pasta.
Mix all ingredients (except ginger ale) in large container. Just before serving, add ice ring of your choice. Pour chilled ginger ale over all. Loaded with vitamins A and C. Makes approximately 100 (4 ounce) servings.
Mix all ingredients together. Bake for 1 hour in a 350° oven. This can be made and refrigerated until ready to bake.
Beat eggs on high speed for 3 minutes. Gradually add dry ingredients; stir in pumpkin. Grease jelly roll pan. Pour batter into pan. Top with crushed nuts. Bake 12 to 15 minutes at 375°. Turn out on cloth covered with confectioners sugar. Roll up in cloth (dish towel works well). Let set until cool. Unroll; spread with cream cheese mixture. Roll and chill.
Arrange tomato slices in serving dish. Mix remaining ingredients and pour over tomatoes. Let stand at room temperature at least 1 hour before serving. Makes 3 to 4 servings.
Crumble sausage in a medium skillet; cover over medium heat until brown, stirring occasionally. Drain well. Line bottom of buttered 13 x 9 x 2-inch baking dish with crescent rolls, pressing firmly perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients; beat well and pour over sausage. Bake at 350° for 30 minutes.
*First, toast 1 cup of pecans in oven at 350° for approximately 8 minutes; stir once.
Beat eggs slightly in shallow bowl. Add salt and milk. Dip each piece of bread into egg mixture. Melt butter in skillet over low heat. Place slices of egg-coated bread in butter and cook until golden brown, turning once. Serve immediately with syrup or lightly dusted with powdered sugar.
Grease bottom of 9 x 5 x 3-inch loaf pan. Cream butter; gradually add sugar. Beat until fluffy. Blend in eggs and beat well. At low speed, add dry ingredients alternately with pumpkin, beginning and ending with dry ingredients. Stir in chips and nuts. Pour into greased pan (may sprinkle with 1/4 cup nuts on top). Bake at 350° for 65 to 75 minutes until toothpick test; cool. Let stand 6 hours before slicing. Eat rest of the bag of chocolate chips.
Combine meat, egg, cracker crumbs, onion and the 1/3 cup tomato sauce, salt oregano and pepper. Shape into a 10 x 12-inch rectangle on waxed paper. Sprinkle with the cheese. Roll up and press ends to seal. (Seal very carefully.) Place in a shallow pan and bake 1 hour at 350°. Pour the 2/3 cup of sauce over the top and bake another 15 minutes.
Combine all ingredients except bacon. Strip bacon across top of beans and bake until desired thickness at 325° or until onion is done.
Wipe mushroom caps clean. Melt 4 tablespoons oleo; let cool a bit. Use hands and coat caps well with oleo. Put in buttered baking dish. Mix crumbs, parsley, onion, salt, pepper and egg together. Fill each cap with mixture. Melt remaining oleo. Sprinkle caps with Parmesan and drizzle with oleo. Bake in preheated oven at 350° for 15 to 20 minutes. Serves 4. Very good.
Preheat oven to 425°. Mix the dry ingredients in large bowl. Mix milk, bananas, egg whites and oil together. Add the dry ingredients to liquid and mix. Line muffin pans with paper baking cups or spray with Pam baking spray. Fill each cup with batter. Bake for 17 minutes. Makes 12 muffins.
Melt butter. Add flour. Cook until well blended. Add next 5 ingredients. Heat until cheese melts. Beat yolks. Add to cheese mixture. Stir in the crab mixture. Bake in moderate oven until brown.
Saute onion in margarine. Add corned beef and heat. Stir in flour and egg. Blend. Add chopped kraut and seasonings. Cook over low heat until thick. Cover and chill overnight. The next day, form mixture into small balls. Dip first into flour, then into beaten egg, and then into fine cracker crumbs. Fry in hot deep fat until golden brown. If desired, cook in advance and reheat at serving time, 10 to 12 minutes in a 400° oven.
Mix all ingredients and pour in greased muffin tins. Bake at 350° until brown.
Combine the cereals, pretzels and nuts. Pour into an ungreased 15 x 10 x 1-inch baking pan. Mix remaining ingredients; pour over cereal mixture and stir to coat. Bake at 250° for 40 to 60 minutes, stirring every 15 minutes. Store in airtight container. Yields 8 cups.
Mix together ingredients. Store in airtight container. Use 2 teaspoons per cup of boiling water. Also a great cold weather drink.
Over medium heat, steam broccoli until partially cooked, about 3 minutes. Turn off heat, cool and press dry. In large mixing bowl, beat eggs and milk until frothy. In separate bowl, thoroughly mix flour, baking powder and salt. Stir into egg mixture, mixing well. Fold in broccoli, cheese and onion; spoon into greased 9 x 13 x 2-inch baking dish, spreading evenly. Bake in preheated 350° oven for 35 minutes or until lightly browned. Let stand 5 minutes and cut into bite-sized pieces. Yield: 4 dozen 1 1/4-inch squares.
Combine ingredients and refrigerate. Serve over spinach salad made of spinach leaves, chopped eggs, crumbled, cooked bacon and sliced fresh mushrooms.
In saucepan, brown both meats and drain. Mix in spaghetti sauce and spices. Cook lasagna noodles according to package directions. In 11 x 7 x 2-inch baking pan, spread 1/4 of the meat sauce. Layer noodles, meat sauce, cottage cheese and Parmesan cheese (alternating layers). Bake at 350° for 30 minutes or until brown and bubbly. Let stand 10 minutes before serving. Yields 6 to 8 servings.
Bring water and 1 teaspoon salt to boil. Add green beans and cook 2 minutes. Add snow peas and cook 30 seconds. Drain and rinse with cold water. Whisk vinegar, 1 teaspoon salt and 1/2 teaspoon pepper in bowl. Add oil and whisk thoroughly. Add beans, peas and onion/pepper. Toss, coating all ingredients. Serve at room temperature. May be prepared ahead and refrigerated.
Place ground beef in 4-quart saucepan; brown in oil. Add garlic and oregano. Place frozen spinach on top of beef on medium heat until spinach thaws. Pour in mushrooms (drained). Pour in cheese. Mix all together. Turn off heat. Mix sour cream and soup together. Add to mixture and stir. Place in casserole dish. Sprinkle cheese on top. Bake at 400° for 25 minutes.
Preheat oven to 450°. In a 1-quart saucepan, at medium heat, add butter, honey and salt. In greased 13 x 9-inch baking dish, arrange onion slices, pour honey mixture over onions. Bake for 45 minutes until onions are fork tender and golden brown. Vidalia onions are best.
Drain fruit, saving 3 tablespoons juice. Mix fruit and cheese. Combine flour and sugar; mix with fruit mixture. Pour into buttered 1-quart casserole dish. Mix butter and crackers until crumbly; spread over top. Pour remaining juice over top. Bake at 350° for 20 to 25 minutes.
Brush mayonnaise on each piece of chicken, then roll in bread crumbs. Place in foiled 9 x 13-inch pan and cover with foil. Bake approximately 45 minutes at 350° or until done.
In a large mixing bowl, beat butter, eggs and sugar until smooth. Add evaporated milk, whole milk and vanilla. Cut French bread into small pieces and place in a 9 x 13-inch pan. Sprinkle lightly with tap water (avoid soaking). With large spoon, stir into bread pieces the egg and milk mixture. Bake for 1 hour at 350° or until nicely browned. Delicious hot or cold, alone or with someone.
Thaw berries (reserve some for garnish, wrap in foil and return to freezer). Soften gelatin in cold water. Combine raspberries, gelatin, 2 tablespoons sugar and lemon juice. Heat to dissolve gelatin. Add almond extract and cool this until consistency of egg whites. Beat egg whites and salt until soft peaks form. Gradually add 1/4 cup sugar until stiff. Whip cream; reserve 1/4 cup. Fold egg whites and whipped cream into raspberries. Pour into 1-quart souffle dish which may be extended with a wax paper collar. Refrigerate until serving time. Garnish with whipped cream and reserved berries.
Place bread on baking sheet and spray bread with cooking oil and sprinkle with Italian seasoning. Bake as directed. Let cool. Slice bread open and pour Italian dressing on both sides of bread, then layer ham, cheese, roast beef, lettuce and tomato. Sprinkle with salt and pepper. Cut into 4 pieces. Makes about 16 subs. May also use your favorite meats.
Cook tortillas in hot oil (about 15 seconds on each side). Place 2 tablespoons cheese and 1 tablespoon onion on each and roll. Place in flat 9 x 13-inch baking dish. Saute 1/4 cup onion in oil or oleo. Add flour and stir in broth. Cook until thick. Add sour cream and chiles. Continue cooking until this is heated. Pour mixture over rolled tortillas. Bake at 425° for 20 minutes.
Combine all ingredients except chips into a casserole dish. Top with chips. Cook at 350° to 375° for 30 to 35 minutes until bubbly and done!
Brown hamburger meat and drain. Add onion soup and simmer for 10 to 15 minutes. Stir until thickened. Spoon over hamburger buns.
Mix. Put in pie plate. Bake at 425° for 15 to 20 minutes.
Mix all by hand, not a mixer. Bake 1 hour at 350°.
Cut deveined livers in half and cook in oil over medium heat until no longer red. Remove skillet. Add soy sauce, lemon juice and garlic. Let cool. Combine one piece of liver with a water chestnut half; roll bacon round the two and secure with toothpick. Broil when ready to serve until bacon is crisp.
Mix cracker crumbs, margarine and sugar; save 3/4 cup for topping and put rest in a 9 x 13-inch pan.
Mix all ingredients together and cook over medium heat until thickened. Remove from heat and pour in 1 baked pie shell.
Cook macaroni in boiling salted water until almost tender, about 12 minutes; drain. Place 1/3 of macaroni on bottom of 2-quart lightly greased casserole. Top with 1/2 the chicken pieces; dot chicken with 1/2 the butter, salt, pepper and 1/2 the chicken broth. Repeat layers ending with remaining 1/3 of macaroni on top. Pour cream over all. Bake at 350° for 20 to 30 minutes or until bubbly.
Make a paste of margarine, onion, poppy seeds, mustard and Worcestershire sauce. Spread the paste on the cut surfaces of both halves of each bun. Stack ham and cheese equally on the 10 buns. Wrap each sandwich in completely in a square of aluminum foil and place on a cookie sheet. At this point, the sandwiches may be kept in the refrigerator for up to 24 hours. Bake sandwiches for 20 minutes at 275°. May be doubled. Serves 10.
Grate cheeses. Mix in flour and slightly beaten eggs. Add milk and butter. Mix. Pour into loaf pan. Bake at 350° for 45 minutes.
I was walking down life's highway a long time ago. One day, I saw a sign that read "Heaven's Grocery Store." As I got a little closer the door came open wide and when I came to myself, I was standing inside. I saw a host of angels. They were standing everywhere. Everything a Christian needed was in that grocery store and all you couldn't carry you could come back the next day for more. First I got some patience. Love was in the same row; further down was understanding - you need that everywhere you go. I got a box or two of wisdom and a bag or two of faith. I just couldn't miss the Holy Spirit for He was all over the place. I stopped to get some strength and courage to help me run the race. By then, my basket was getting full, but I remembered I needed some grace. I didn't forget salvation, for salvation was free, so I tried to get enough of that to save both you and me. Then I started up to the counter to pay my grocery bill, for I thought I had everything to do my Master's will. As I went up the aisle, I saw a prayer and I just had to put it in, for I knew when I stepped outside, I would run into sin. Peace and joy were plentiful, they were on the last shelf. Song and praise were hanging near, so I just helped myself. Then I said to the angel, "How much do I owe?" He just smiled and said, "Just take them everywhere you go." Again, I smiled at him and said, "How much do I really owe?" He smiled again and said, "My child, Jesus paid your bill a long time ago."
First, dissolve gelatin completely in boiling water. Combine cold water and ice cubes to make 1 1/4 cups ice and water. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. If mixture is still thin, refrigerate until slightly thickened.
Mix strawberries and jello; set aside. Mix pudding with milk. After it thickens, add sour cream and Cool Whip. Layer vanilla wafers, strawberries and pudding mix in a deep dish.
In saucepan, put butter, milk, sugar and cocoa. Heat to rolling boil. Cook 4 minutes. Add peanut butter and oatmeal; mix in vanilla. Drop by spoonfuls onto wax paper. Let cool. Eat.
Mix butter and bread crumbs. Sprinkle half on bottom of pan. Cook sliced squash 5 to 10 minutes. Mix soup, carrots and sour cream. Place layer of squash over buttered bread crumbs and then the soup mixture. Alternate layers. Sprinkle top with remaining bread crumb mixture. Bake at 350° for about 30 minutes.
Cook carrots in water and bouillon cube until soft. Melt oleo and add onions, cubed cheese, milk and sour cream. Stir until cheese melts. Pour over carrots. Place in greased casserole. Sprinkle with bread crumbs and parsley flakes. Bake at 350° for 20 minutes.
Do not use fewer chops as the moisture from the chops is required for the stuffing and to sufficiently cover the stuffing when cooking to hold in the moisture.
Mix ingredients in order given and pour into baking dish. Bake at 325° for 20 to 25 minutes. To make individual servings, bake in muffin pans.
Cream the sugar and oil together. Add eggs and pumpkin. Mix well. Sift dry ingredients. Add alternately with water. Pour into 2 well-greased 9 x 5-inch loaf pans. Bake at 350° about 1 hour until tests done with a toothpick. Let stand 10 minutes. Turn from pan to cool.
Combine butter and dressing mix. Stir in nuts, pretzel and cereal. Microwave on high for 2 min. (heat through). Serve warm.
Boil zucchini about 5 minutes. Saute carrots and onions in 4 tablespoons butter. Mix zucchini, carrots, cream of chicken soup, sour cream and 1 1/2 cups stuffing mix and pour into a baking dish. Saute 1 cup stuffing mix with 2 tablespoons butter and sprinkle on top. Bake at 350° about 30 minutes.
Sift flour, baking powder, salt and sugar together. Cut in shortening. Add enough milk to make a soft dough. Turn out on a lightly floured board. Knead together 1/2 minute. Roll oblong to 1/4-inch thick. Spread with soft margarine. Stir cinnamon, sugar and nuts together. Sprinkle over dough. Roll up tightly like a jelly roll. Cut in 3/4-inch slices. Arrange cut side down on greased baking sheet. Bake at 450° for 12 to 15 minutes. (While still hot, frost with thin powdered sugar icing.) Best served warm.
Place nuts in shallow baking dish. Toast in preheated 325° oven for 10 minutes. Beat egg whites until soft peaks form. Add sugar and salt. Continue beating until stiff peaks form. Fold in nuts. Melt butter in jelly roll pan; spread nut mixture over butter. Bake 30 minutes at 325°, stirring every 10 minutes. Makes about 4 cups.
Combine pineapple, sugar and flour and cook 10 minutes, stirring constantly. Remove from heat. Dissolve jello and gelatin in 1/4 cup hot water. Add to pineapple mixture and cool. Add cherries, nuts, bananas and coconut. Put into 3 baked pie shells and put in refrigerator to set for 1 hour or more. Serve with whipped cream!
Pour cottage cheese into a mixing bowl, add dry jello and fruit. This makes enough salad to refill the containers.
Cook carrots until crisp, drain. Place in 1-quart casserole. Combine mayonnaise, onion, horseradish sauce and pepper. Mix with carrots. Mix cracker crumbs with oleo. Sprinkle on top. Bake, uncovered, at 350° for 30 minutes.
Heat crushed pineapple. Add jello and mix well. Let cool to room temperature. Add cream cheese, softened and blended with the milk. Fold in Cool Whip or prepared Dream Whip.