HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop broccoli and boil until tender. Drain and place in a large bowl. Add other ingredients except crackers and butter; mix well. Pour in a large casserole dish and bake at 400° for 10 minutes. In small bowl, combine butter and cracker crumbs. Top broccoli with crumbs and bake 5 to 10 more minutes.
Brown sausage. Mix rest of ingredients with browned sausage. Bake at 325° for 1 1/2 hours.
Heat the oven to 325°. Grease a round pan, 8 x 1 1/2-inch, with shortening. Mix granulated sugar, margarine, vanilla, salt, eggs, flour and cocoa in a medium bowl with a wooden spoon. Stir in nuts; pour into a pan. Bake until pick inserted half way between center and edge comes off clean, about 25 minutes. Immediately pick holes in the pie with a wooden pick. Spread fudge sauce over top and cool completely.
Combine cream cheese and Cheddar cheese, mixing at medium speed of electric mixer until blended. Add all remaining ingredients, except pecans or nuts, and mix well. Shape into ball. Roll in nuts or pecans.
Beat eggs until light and foamy. Add sugar, zucchini, vanilla and oil. Beat lightly. Add flour, salt, soda, baking powder and cinnamon. Blend well. Bake at 350° for 1 hour in two greased loaf pans.
Line a glass baking dish with split Twinkies, gooey side up. Layer with sliced bananas. Layer with crushed pineapple. Layer with pudding, mixed according to directions on box. Layer with whipped topping. Chill in refrigerator. Cut into squares and serve.
Bring first 3 ingredients to a boil for 4 or 5 minutes so sugar dissolves. Put one teaspoon of salt in each quart jar; also, a full teaspoon of pickling spice in each jar. Pour boiling mixture over cooked beets (salt beets some while cooking) and seal. Makes 2 quarts.
Combine squash, sugar and spices. Add eggs and milk. Pour into pie pans lined with regular pie crust (unbaked). Bake in a 425° oven for 10 minutes. Turn oven down to 325° until done. Test filling.
In a 1 1/2-quart casserole, stir together the peanuts, sugar, syrup and salt. Cook 8 minutes at High, stirring well after 4 minutes. Stir in margarine and vanilla. Cook 2 more minutes on High. Add baking soda and quickly stir until light and foamy. Immediately pour onto lightly greased baking sheet. Spread out thin. When cool, break into small pieces. Makes 1 pound.
Preheat oven to 300°. Cut potatoes into 1/8-inch thick slices and soak in cold water. Drain and dry the potatoes on paper towels. Use 1 tablespoon butter to grease a shallow 2-quart baking dish. Spread half the potatoes in the bottom of the dish. Season to taste with salt, pepper and nutmeg. Sprinkle with half the cheese. Dot with 1 tablespoon butter, cut into small pieces. Arrange remaining potato slices on top. Sprinkle with seasonings and remaining cheese. Pour cream over surface and dot with remaining 1 tablespoon butter. Bake until potatoes are creamy and top is golden brown, about 1 to 1 1/2 hours. Serves 4.
Put chicken in large pot with water, 1 tsp. salt and 1 tsp. pepper; bring to a boil. Cover, reduce heat and simmer for 1 hour or until tender. Cool chicken slightly; skin and debone and cut into bite-size pieces. Combine chicken, soups, sour cream and 1/2 tsp. pepper; stir well. Place 1/2 of crushed crackers in lightly greased 11 x 7 x 1 1/2 inch baking dish. Spoon chicken mixture over crackers. Top with remaining crackers and drizzle with butter. Bake at 325° for 35 minutes or until lightly browned. Yield: 6 to 8 servings.
11 x 15 Cookie Sheet- Greased;350 degree oven - approximately 30 minutes until light brown and the center springs back when you touch it.
Heat oven to 325°. Beat eggs, sugar, salt, butter and corn syrup with hand beater. Mix in pecan halves. Pour into unbaked pie shell. Bake 40 to 50 minutes or until set.
Season chops. Spread with cranberry sauce jelly and top with pineapple wedges. Bake in a slow 325° oven until well done, about 45 minutes.
Melt butter. Mix together flour, milk, eggs and vanilla. Add butter to batter. Pour into tube pan. Bake 25 to 35 minutes at 350°.
Mix together; pat into pie pan (9-inch). Bake at 350° for 35 to 40 minutes. Drain grease. Make enough mashed potatoes for supper. Pile on top of meat loaf. Spread evenly. Sprinkle 1/2 cup Cheddar on top of potatoes. Bake until cheese melts. (I have added shredded cheese inside meat loaf; it is good too.) Makes 6 servings.
Cook and drain spinach. Combine all ingredients. Stir to blend. Chill for 1 hour. Serve.
Mix all ingredients together. Keeps well in the refrigerator. Add more chilies or jalapenos if you like a hotter salsa. Add onions, chopped, if desired. Do not freeze.
Heat margarine in skillet. Saute onion until yellow. Add shredded carrots; stir and saute with onion until carrots soften, about 20 minutes on medium-low heat. (You may add about 1/4 cup water if ingredients get too dry in pan while cooking.) Saute until water evaporates.
Prepare rice according to package directions using chicken broth and water as cooking liquid. Meanwhile in a cold skillet, toast pine nuts over low heat shaking pan to brown nuts evenly. Remove from skillet and save. Add to skillet the oil and sesame oil and saute vegetables. Mix pine nuts and vegetables with cooked rice. Season to taste with soy sauce.
Microwave the chocolate, milk and margarine on High for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in crust. Refrigerate for 30 minutes. Arrange sliced bananas over chocolate. Pour cold milk in large bowl; add pudding mixes. Beat with wire whisk 1 minute. Let stand 5 minutes. Pour over bananas in crust. Spread with topping. Refrigerate 4 hours or until set.
Cream butter; add sugar and 3 egg yolks. Add milk alternately with flour. Fold into egg whites and fruit. Drop by teaspoon on cookie sheet. Cook in very slow oven at 300°.
Combine all ingredients, except chocolate chips and nuts. Beat 2 minutes. Add chocolate chips and nuts. Mix well. Pour in greased and floured tube or Bundt pan. Bake 50 to 60 minutes in a 350° oven. Cool. Sprinkle with powdered sugar.
Sift into large bowl the flour, sugar and cinnamon; set aside. Bring cocoa, butter, water and 1/2 cup Kahlua to boil in medium saucepan. Pour over flour mixture; mix well. In separate bowl beat eggs, soda, buttermilk and 3 tablespoons Kahlua. Add to flour mixture. Mix well. Pour into 9 x 13-inch greased and floured pan. Bake at 350° for 35 to 40 minutes. Don't overbake.
Brush tortillas with oil, salt and bake at 450° for 10 minutes. Mix chili, beans, the two sauces, onion and cheese. Pour over tortillas and bake 30 minutes at 350°. Top with the yogurt and sour cream and then add the chips. Contains 15 grams of fat.
In a large bowl, mix ground beef, eggs, crumbs, water and garlic salt. Mix well; shape into medium size balls. In a large skillet, combine chili sauce, grape jelly and lemon juice; mix well. Add meatballs; cover and cook over low heat 45 minutes until meat is done. Serve with sauce.
Combine dry ingredients; add milk, chocolate and beaten egg yolks. Cook over hot water until thick. Cool. Add vanilla and pour into baked crust. Use egg whites (room temperature) for meringue.
Peel tomatoes and slice in small pieces. Add salt, pepper and mayonnaise to taste. Toast bread and add the tomato spread.
Brown ground beef; chop up and drain excess oil. Saute onions and celery. Combine onions, celery, melted margarine and chicken and mushroom soups together. Add broccoli and mix well. Add rice.
Use a vegetable peeler to remove peel from lemon in small strips, being careful not to include white portion. In a small saucepan, bring lemon peel and vodka to a boil. Remove from heat. Pour into a small glass jar and seal. Allow extract to stand at least 2 weeks before using. Yields about 1/2 cup of extract.
Mix lime jello by directions on box. Pour in large bowl. Let set in refrigerator until jelled. Mix lemon jello with 2 cups boiling water. Add marshmallows. After they are dissolved (let cool), then add pineapple, Cool Whip, cream cheese, mayonnaise and pecans to lemon mixture and pour over lime jello. Let it set until it is jelled. Mix strawberry jello and pour over lemon mixture. Let set in refrigerator until jelled.
Roll slices of bread as thin as possible with a rolling pin. Lay trimmed bread slices on counter and cover with a damp towel for 10 minutes. Meanwhile, saute chopped peppers until quite tender. Liberally spread bread slices with cream cheese. Place a generous helping of green pepper on each slice and roll up. Place seam side down on a buttered baking sheet. Brush rolls with melted butter. Bake in the oven at 450° for 10 minutes or until golden brown, being careful not to burn the underside. Serve immediately.
Mix all ingredients. Pour into an 8 x 8-inch pan or casserole dish. Put bell pepper or green chilies on top. Bake at 300° until brown.
Mix sugar, flour, allspice and cinnamon good. In another bowl, whip butter. Add sugar mixture, blending well. Then add eggs, mixing well after each. Stir in raisins, nuts and coconut. Pour into two pie crusts and bake at 350° for 35 to 45 minutes.
Combine first 6 ingredients. Sprinkle crushed corn flakes and 1/2 stick butter on top. Bake at 350° for about 30 minutes.
Mix rhubarb, strawberries and egg and set aside. Mix sugar, flour and salt; add to fruit and put into pie crust. Cover with second pie crust. Sprinkle confectioners sugar on top of crust. Bake at 450° for 10 minutes, then at 350° for 30 to 45 minutes.
Soak oats in boiling water and let cool. Cream shortening, brown sugar and white sugar. Add eggs and vanilla to creamed mixture. Sift flour, soda, cinnamon, salt and nutmeg together. Alternate the adding of oats mixture, shortening and sugar. Baked in an 11 x 13-inch greased pan at 350° for 25 minutes.
Cut carrots 1/2-inch thick. Cook until tender. Cool. Add onions and pepper. Mix together soup, oil, sugar, salt and pepper. Pour over carrots, onion and pepper. Let stand overnight. Will keep 2 weeks.
Mix together well in a large bowl. Place in loaf pan lined with aluminum foil and chill for several hours.
Arrange 3/4 of cake slices on bottom and sides of an 8 cup souffle dish overlapping or cutting pieces to fit and cover completely. Set aside.
Line the bottom of a buttered, large glass casserole dish with the rolls, firmly pressing the perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients; beat well and pour over sausage and cheese. Bake at 400° for 15 to 20 minutes or until set. Let stand 5 minutes. Cut into squares and serve immediately.
Cut fillets into 2-inch squares. Rinse and pat dry. Heat oil in 12-inch Dutch oven over medium heat. Add onion and garlic and cook until soft. Add fish, stewed tomatoes, wine, salt, pepper, carrots, mushrooms, green	pepper, celery and potatoes. Cover and cook for 25 minutes.
Combine hamburger, sausage, onion and cooked rice with salt, pepper and egg. Mix and set aside. Put can of tomato juice in large kettle and heat. Boil cabbage in water until leaves are easy to separate. Peel each leaf and fill with meat mixture. Place into tomato juice and boil 45 to 60 minutes. (Toothpicks keep the cabbage around the meat mixture.)
Cook spaghetti and drain. Place in 9 x 13-inch baking dish. Stir in margarine, Parmesan cheese, salt, pepper and beaten egg until thoroughly combined. Spread evenly. Brown ground chuck with onion and green pepper. Stir in spaghetti sauce. Spread cottage cheese over spaghetti layer. Top with meat mixture. Bake at 350° for 30 minutes. Sprinkle Mozzarella cheese over top and bake until cheese is melted, approximately 10 minutes. Let stand 10 to 15 minutes before cutting.
Heat oven to 375°. Unroll dough into 4 long rectangles. Place crosswise in ungreased 15 x 10 x 1-inch baking pan; press over bottom and 1-inch up sides to form crust. Firmly press perforations to seal. Bake at 375° for 14 to 19 minutes or until golden brown. Cool completely.
Heat fruit cocktail until almost boiling. Add sugar and stir until dissolved. Pour over Jello and stir until dissolved. Add pineapple, juice and all. Add white grape drink last. Refrigerate until completely set.
Mix in large bowl. Bake in loaf pan at 300° for 1 hour.
Wash pea hulls thoroughly. Boil in water until juice is purple-red. Strain juice; measure juice into 8 to 10-quart saucepan. Add Sure-Jell. Bring to a boil. Add all of sugar at one time; stir until sugar dissolves. Return to a rolling boil. Cook, stirring constantly, for 2 minutes. Remove from heat; skim off foam. Pour into sterilized jars.
Place Doritos in plate. Put pepperoni on top of each Dorito. Put cheese on top of pepperoni. Microwave for a few seconds on High. Great snack!
Combine all ingredients together and form into a ball. Refrigerate for at least 1 hour. Serve with assorted crackers.
Heat oven to 400°. Spoon apple filling into 8 to 10 custard cups. In large bowl, beat pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt. Spoon over apple filling. Combine crumbs and margarine. Sprinkle over pumpkin. Place cups on 15 x 10-inch jelly roll pan. Bake 10 minutes. Reduce heat to 350°. Bake 15 minutes or until set. Cool. Refrigerate leftovers.
In a big kettle, fry bacon until crispy. Remove from pan. Cook onions in grease from bacon. Parboil potatoes in a smaller pan. After onions are clear, add milk, corn and cooked potatoes. Warm on low temperature until hot. Stir frequently since corn and potatoes tend to stick. Add bacon when hot or if you have vegetarian friends, serve the bacon in a bowl as a condiment. Eat and enjoy!
In a 9 x 13 x 2-inch baking pan, melt butter in 300° oven. In a bowl, beat eggs; add flour, milk, salt and baking powder. Mix well. Bake 35 minutes. Remove from oven. Cool 45 minutes. To serve, cut into bite-size pieces.
Mix all ingredients. Form in small balls. Fry in deep fryer at 375° until golden brown.
Mix all ingredients. Pour into a 2 1/2 or 3-quart casserole. Bake at 350° for 25 to 30 minutes. Serves 16.
Mix sour cream, soup and pepper until well blended. Then mix with potatoes, onion and cheese. Press into large casserole dish or 9 x 13-inch pan and top with mixed butter and crackers. Bake 45 minutes to 1 hour at 350°.
Mix all ingredients, adding chocolate chips last. Bake in greased bundt pan at 325° for 1 hour. Cool 10-15 mins. before turning out.
Fix taco seasoning and beef as directed on package. Combine all ingredients in desired amounts in a Ziploc bag and shake. Pour out into a large bowl and serve. Taco sauce is optional.
Boil chicken until done, approximately 30 minutes. Drain and cut into chunks. In large pan combine soup, water, mustard and salt. Heat to boiling, add chicken, broccoli and mushrooms. Let simmer for 15 to 20 minutes. Add more water if too thick. Pour mixture over biscuits or rolls. Makes 3 to 4 servings.
Mix all ingredients except brown sugar and cinnamon. Pour one-half of batter in pan. Mix brown sugar and cinnamon and sprinkle over batter. Pour rest of batter in pan. Bake 1 hour at 350°.
Bake yellow cake mix per directions on box in a 9 x 13 cake pan. After it is cooled poke holes all over it with a toothpick or fork. Mix all three milks together and pour over cake. Let soak in well. Top with Cool Whip and chill.
Cook rice and set aside. Mix sugar, pineapple, milk, cornstarch, salt, butter, vanilla and egg yolks and cook until thickened. If too thick add a little milk or butter. Add rice and mix well. Pour into dish and sprinkle with nutmeg. Use the egg whites to make meringue for topping. Brown.
Cook sugars and water until dissolved. Add butter and cook until melted. Add sliced berries and stir until berries are coated, but not cooked.
Mix all ingredients together at one time (no need to sift). Use either 13 x 9-inch oblong pan or two 8-inch round pans. Grease and flour. Bake at 350° for 30 minutes or until done.
Cook rice as directed on package. Cook chicken and cut into pieces. Stir-fry veggies (Japanese Birds Eye). Add 3/4 cup water and bouillon. Add chicken. Can be thickened, if you wish. Serve over rice.
Cook spinach and drain. Squeeze out liquid. Saute onion in butter until transparent. Stir in spinach, salt, nutmeg and pepper. In a large bowl, combine Ricotta cheese, half and half, Parmesan and eggs. Mix thoroughly. Stir in spinach mixture. Pour into pastry shell. Bake in oven at 350° for 50 minutes, or until custard is set and top is lightly browned.
Put vegeburger in bowl. In a separate bowl, put bread crumbs with ketchup and slightly beaten egg. Mix well. Add to vegeburger. Then add cheese, pepper, onion, lemon juice and salt. Mix well. Shape into 12 balls. Sprinkle with baco chips. Place in shallow baking pan. Bake at 350° for about 40 minutes. Turn once during baking.
Cook eggplant until mushy; drain. Add all ingredients, reserving 1/2 cup cheese, 1/2 cup cracker crumbs and a small amount of butter. Mix well. Pour into greased baking dish. Sprinkle with reserved cheese, cracker crumbs and melted margarine. Bake at 325° for 25 to 30 minutes.
Blend flour and salt in a medium bowl. With pastry blender or 2 knives, cut butter into flour until mixture resembles cornmeal. Sprinkle with ice water and quickly mix with a fork until dough lumps together. Press together and divide in half. Shape each half into a ball; pat out on a floured surface. Roll out to a 7 inch circle. Fit each circle into a 4 inch tart pan. Trim pastry 1/2 inch from rim. Moisten underside of overhanging pastry and fold under to make double thickness. Crimp edge of crust with fork tines or fingers.
Saute onion in olive oil until transparent (do not brown). Add remaining ingredients. Cover and cook over medium heat for 45 minutes, stirring occasionally. Add some water if needed. For serving, you can top this with ripe olives, sliced crumbled bacon, or grated Parmesan. Delicious hot, but also good cold.
Dissolve yeast in warm water in a large bowl. Stir in sugar, salt, eggs, 1/4 cup oil and 3 cups flour. Beat until smooth. Mix in enough flour to make dough easy to handle. Cover and let rise in a warm place until double in size (about 1 hour). Punch down and divide in half. Roll each half into an 18 x 9-inch rectangle. Roll each half up tightly. Place loaves seam side down into 9 x 5 x 2-inch greased baking pans. Brush with oil. Let rise (about 1 hour). Heat oven to 375°. Bake until loaves are golden brown, about 30 to 35 minutes. Makes 2 large loaves.
Cook macaroni; drain. Brown hamburger; drain. Mix all ingredients, except cheese and onion rings. Place half the mixture in a greased 2-quart casserole. Sprinkle 1/2 the cheese and onion rings. Repeat. Bake at 350° for 30 minutes.
Mix cookies and hot water; spoon over crust. Beat cream cheese until smooth; gradually add sugar, milk and peppermint extract. Fold in whipped topping. Divide mixture in half. Add green food coloring to half. Fill pie crust, alternating dollops of white and green whip. Smooth with spatula. Chill for 3 hours. Top with spearmint leaves and candies.
Cook meat, peppers and onion until veggies are tender. Drain grease. Add canned tomatoes (do not drain). Add uncooked rice, water, Worcestershire sauce and pepper. Bring to a boil. Reduce heat and simmer 15 minutes. Keep pan covered with a lid. Shut heat off. Cut Velveeta up into cubes. Add cheese to mixture. Cover and let sit for approximately 10 minutes; stir.
Combine tuna, salad dressing and dill pickle relish. Top 2 toasted English muffin halves with a tomato slice, half the tuna mix and a slice of cheese. Broil or microwave until cheese begins to melt.
Melt chocolate and butter over hot water. Remove from heat. Add sugar and beaten egg and mix well. Add vanilla, flour and salt. Pour into greased pan and bake about 45 minutes at 350°.
Heat water and oil until hot to touch (125° - 150°). Add sugar and yeast. Set aside for 5 minutes. Set aside 1 cup flour. Mix remaining flour and salt into yeast mixture. Stir in remaining flour to make a soft dough. Knead until smooth and elastic (8 to 10 minutes). Cover, let rise for 10 minutes. Divide dough into 12 smooth balls. Let rise 30 minutes. On a lightly floured surface roll each ball into a 5 inch circle. Place 6 circles on a large cooling rack. Set rack on bottom level of oven rack; bake at 500° for 5 minutes or until puffed and the top begins to brown. Cool. Repeat with remaining circles.
Heat margarine; stir in seasoning packet from noodles. Break block of noodles into bite size over skillet. Cook and stir 2 minutes. Add sesame seed. Cook and stir 2 minutes longer, until noodles are golden brown. Mix sugar, vinegar, oil and pepper in a large bowl. Add noodle mixture and remaining ingredients. Toss. Serves 6.
Separate cauliflower into flowerets; slice thin crosswise. Add tomatoes, lettuce and cheese. Pour Italian dressing over top; toss lightly.
Preheat oven to 425°. Combine egg whites, cream of tartar, vanilla and salt. Place in 9 x 13-inch pan. Put in oven. Turn oven off. Leave overnight (no peeking).
In 2-quart casserole, combine macaroni, flour, onion and salt. Stir in milk and water. Cook on High, covered, 10 to 12 minutes or until almost tender. Stir in cheese. Cook 2 minutes. Let stand 3 minutes to finish cooking. Use at least a 2-quart casserole or it will boil over.
Place butter into small saucepan and allow to melt over medium-low heat. Add flour and stir until combined. Slowly add milk, constantly stirring, until all milk is added and mixture becomes thick. Slowly add canned pasta sauce and continue cooking until thick and bubbly. Remove from heat and pour (or spoon) over prepared pasta. Makes a great side dish.
Mix Crisco, Dream Whip and vanilla on high speed for 5 minutes. Add powdered sugar, milk and flour. Mix for an additional 2 to 3 minutes. This can be cut in half if desired.
Place potatoes in a Dutch oven or kettle, cover with water and cook until tender. Drain. Add remaining ingredients; bring to a boil. Reduce heat and simmer for 15 minutes or until the onion is soft. Yields 4 to 6 servings.
In medium bowl, with fork, beat cream cheese until smooth. Add pineapple, 1 cup pecans, green pepper, onion and salt. Mix thoroughly and shape into ball. Roll in remaining nuts. Wrap in plastic film or foil. Chill overnight. Serve with crackers. Can be rewrapped and frozen.
Mix all ingredients together. Bake in loaf pan for about 30 to 40 minutes in a 350° oven. When done, drain excess fat off.
In 9 x 13-inch pan, melt oleo. Cook and drain broccoli. Add remaining ingredients. Pour in pan and mix with oleo. Bake 45 minutes at 375°. Refrigerate leftover portion. Very good.
Beat egg whites until stiff. Mix nuts, crackers, sugar and vanilla. Then add to egg whites; pour into greased pie pan. Bake 30 minutes at 350°. The longer this pie sets, the better it gets.
Make ice cubes and freeze solid. Combine the juices. Pour over apple juice ice cubes in tall glasses, filling 1/3 full. Fill to top with carbonated beverage. Stir gently to mix. Makes 12 servings.
Melt margarine over low heat. Stir in seasoned salt and Worcestershire sauce. Add to cereal, peanuts and pretzel sticks. Mix until coated. Bake at 250° for 45 minutes, stirring every 15 minutes.
Combine sugar, corn syrup and milk in saucepan and cook until mixture reaches soft ball stage. Remove from heat. Add peanut butter, butter and vanilla. Beat until cool. Pour into buttered pan or dish. When cold, cut into squares.
Mix first 5 ingredients well. Add the rest at once. Put rounded teaspoonfuls 2 inches apart on ungreased pan. Bake at 350° for 10 to 12 minutes.
Mash liver sausage with a fork. Blend in lemon juice, onion and mayonnaise. Pack into a small bowl. Cover with foil. Chill at least 2 hours or until firm. Soften cream cheese. Slowly blend in milk until mixture is easy to spread. Frost with cream cheese.
Sift all dry ingredients together. Beat eggs and buttermilk well. Mix with dry ingredients. Add hot shortening. Bake at 400° for 50 minutes.
Sift dry ingredients; beat egg until light. Add fruit cocktail. Mix and pour into 13 x 9 x 2-inch pan. Before baking, mix nuts and brown sugar and sprinkle over top of cake mixture. Bake at 325° for 30 minutes. Cool. Cut into squares.
Mix together like cake; add mashed bananas, orange peel and nuts. Bake at 375° for 15 minutes, then lower to 225° for 45 minutes.