HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 5 ingredients and pour 1/2 into a casserole dish. Combine cheeses and spread 1/2 on top of ground beef mixture. Pour the remaining meat mixture on top of cheese. Spread the rest of the cheeses of top. Bake for 45 minutes at 350 degrees.
Cut frankfurters lengthwise, being careful not to cut completely through. Arrange cut side up in a 12 x 18-inch baking dish. Combine crumbs, corn, pickle relish and onion. Place corn mixture evenly over frankfurters. Combine soup, water and oregano. Spoon over mixture and franks. Bake in moderately hot oven at 375° until thoroughly heated and lightly browned. Makes 4 to 6 servings.
Combine first 8 ingredients. Separate each biscuit into 3 pizza rounds. Spread with mixture. Put pizzas on cookie sheet and freeze. Remove from cookie sheet and store in plastic bags. Bake frozen pizzas at 425 degrees for 10 minutes. Makes 90 appetizers.
Cook spinach and broccoli as directed; drain well. Combine sour cream and soup mix. Stir into spinach and broccoli. Season with salt. Place in a casserole. Bake in a 325 degree oven for 40 minutes. Remove from oven and top with grated cheese. Serves 8.
Cube pork, sprinkle with salt and pepper and set aside. Cube onion and pepper into chunks. Drain pineapple, reserving juice. Sprinkle garlic over pepper and onion. Beat egg and mix in flour and 1 tablespoon cornstarch. Coat pork with this batter and deep fry in oil until brown. Remove pork and drain. Discard oil. Next make sauce by combining the water, ketchup, vinegar, sugar, soy sauce and pineapple juice. Carefully add in cornstarch, stirring constantly until smooth and thickened over low heat. Saute onion and pepper until tender crisp, drain any oil, add pineapple, add pork, add sauce, stir and simmer 10 minutes. Serve over rice.
Drain canned fruits and reserve juices. Mix 1/3 cup orange juice and 2 tablespoons cornstarch. Add 1/3 cup reserved pineapple juice and 1 tablespoon lemon juice. Stir and boil for 2 minutes. Pour hot mixture over the fruits in a bowl. Let set, uncovered, until cool, then refrigerate.
Preheat oven to 350° and grease pan. Sift all dry ingredients. Add pineapple, oil, vanilla, eggs and bananas. Mix together well (do not beat). Bake for 1 hour and 20 minutes.
Peel and slice the plantains into 1-inch diagonal pieces. Mix the water with the salt and soak the slices in the refrigerator for 30 minutes (optional). Fry on both sides in medium-hot oil until they turn slightly bright yellow color. Remove the slices from the pan and place in paper towels. Press slices with Tostonera or small plate or the bottom of a heavy jar. Fry the pressed slices again until they turn a light golden color and are crispy. Serve immediately.
Break cake into pieces. Set aside; then mix strawberries and glaze together. Set aside.
Cook potatoes and onion in water until tender. Drain and save water. Mash potatoes and return to water they were cooked in. Add milk, margarine, salt and pepper to mixture and heat.
Fry pepperoni; add potatoes and margarine to pan. Cook 10 minutes, uncovered. Beat eggs, milk and seasoning. Pour eggs over potatoes. Slice or grate cheese and put on top of egg/potato mixture. Cover and cook at 200° for 15 minutes. Serves 4 to 6.
Soak beans at least 4 to 6 hours or overnight. Put soaked beans in kettle with 4 cups of water. Bring to boil. Cover and simmer about 1 1/4 hours or until tender. Heat olive oil in medium skillet. Add onion, 1/2 garlic, cumin and carrot. Saute over medium heat until carrot is just tender. Add rest of garlic and bell pepper. Saute until everything is tender (10 to 15 minutes). Add to beans. Stir in orange juice, black pepper and cayenne. Puree all or part of soup in food processor or blender.) This step makes thicker soup and is optional. Simmer on low heat for 10 to 15 minutes. (Better made 12 to 24 hours ahead.) Yields 6 to 8 servings.
Place potatoes on bottom and sides of 8 x 12-inch casserole dish. Bake, uncovered, at 400° for 10 minutes. Brown beef in large chunks; drain. Place beef, broccoli, 1/2 can onions and tomatoes in potato shell. Combine soup, milk, 1/2 cup cheese and seasonings. Pour over beef mixture. Bake, covered, at 400° for 20 minutes. Top with remaining cheese and onions. Bake, uncovered, for 2 or 3 minutes more.
Place in a 9 x 13-inch baking dish in the order given and cover with foil. Bake at 350°, covered, for 45 minutes. Uncover and bake 30 minutes.
Put vegetables and meat in heavy skillet, casserole or Dutch oven with tight lid. Sprinkle tapioca and salt over vegetables and meat. Pour V-8 juice over all; cook at 250° for 5 hours. Do not remove lid until 5 hours are up!
Preheat oven to 350°. Wash mushrooms and drain on paper towel. Pull stems from mushrooms and finely chop. Melt butter in a small skillet over medium-low heat. Add chopped mushroom stems and onion. Saute until tender and translucent. Stir in Worcestershire sauce, soft breadcrumbs, cheese and salt and pepper. Salt insides of mushroom caps and fill with sauteed mixture, mounding slightly. Add 2 Tbsp. water to shallow baking dish. Arrange mushroom caps in dish. Bake 20 minutes. Serve hot. Makes 8 to 10 appetizers.
Brown sausage in skillet. Drain grease. Combine with cheeses. Combine marinara and Worcestershire sauce. Cover bottom of 8 x 13-inch pan with 1/2 cup of this sauce. Place about 2 tablespoons of cheese mixture on the end of a lasagna noodles, roll up and place in dish. Continue with remaining noodles. Spoon remaining sauce over each roll-up. Bake for 20 minutes at 350°. (This may also be heated in microwave oven.)
Brown ground beef and onions together, drain In a large kettle, cook rotini following package directions. Drain. Stir tomato soup, bouillon and water in kettle, add beef and canned vegetables. Simmer for ten minutes. Salt and pepper to taste.
In large bowl combine all ingredients; mix well. Place in 4 1/2 x 8-inch loaf pan. Bake at 350° for 1 hour; drain.
Put oranges and pineapple in a strainer; drain well. Add dry jello and stir; then add cottage cheese, stirring well. Add whipped cream and mix well. Refrigerate and enjoy.
Squeeze and mash fruit until it is broken to release juices. Add sugar and mix. Put in large, airtight container, glass, crock or plastic bucket with plastic tubing leading to a gallon jug of water. Allow to ferment in warm place (70° to 90°) for 12 to 20 days, depending on temperature. Strain well and repeat fermenting process with strained juice. Add sugar (12 to 15 days). Pour in wine bottles and cork.
Cook raisins in 2 cups hot water in large saucepan for 15 minutes. Remove from heat; add all other ingredients in same saucepan. Pour in a 13 x 9-inch pan and bake at 350° for 1 hour.
Sift together flour, sugar, cocoa, baking soda, baking powder and salt into mixing bowl.	Add eggs, oil, coffee, sour milk and vanilla. Beat with electric mixer at medium speed 2 minutes. Pour batter into greased 13 x 9 x 2-inch pan. Bake in 350° oven 40	minutes, or until cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting.
Mix soup, milk, chilies, chicken, onion and water. Heat thoroughly. Cut tortillas in 4 pieces. Line casserole pan with tortillas, layer of soup mixture and cheese. Continue until all ingredients are used. End with cheese on top. Heat at 350° until bubbly.
Dissolve jello in 1 cup boiling water. Stir in thawed strawberries, sugar and salt. Cool until the mixture begins to thicken. Fold in "whipped" cream. Cover bottom of Pyrex with torn cake. Spoon half of strawberry and cream mixture over cake. Alternate layers. Refrigerate 4 to 5 hours. Cut in squares.
Spread the rice mix over bottom of a 9 x 13-inch pan. Sprinkle seasoning mix over it. Lay chicken over it and add soups. Mix dry (part) Lipton soup mix with a little water and pour into pan. Pour in rest of water and sprinkle onion mix over it. Cover tightly with foil. Bake at 350° for 2 1/2 hours. No peek.
Place Dutch oven on medium heat. Sprinkle meat with salt and pepper. When pan is hot enough to brown butter, add meat and brown both sides. Place potatoes around meat, turning them in browned fat. Pack carrots and onions between potatoes close to meat. Add peppers. Cover. Use medium heat for 3 minutes or until steam begins to escape. Reduce heat to low and cook for 2 1/2 hours.
Fry the pheasants like chicken. Put in baking dish. Mix other ingredients and pour over the pheasants. Bake a 325° for 1 hour.
Sift together the dry ingredients. Add milk to beaten egg. Pour into dry ingredients and stir until smooth. Stir in molasses and fat. Pour batter into greased, shallow pan (about 8-inch square). Bake at 350° for 30 to 40 minutes.
Sift together the flour, soda, baking powder and salt. Put into a large mixing bowl the shortening or butter, sugar, eggs, vanilla and lemon extract or rind. Beat at #8 speed for 2 1/2 minutes. Turn to #3 speed (slow) and add flour mixture alternately with buttermilk; beat only long enough to blend well, about 2 1/2 minutes. Pour into tube or loaf pan (greased and floured). Bake at 350° for approximately 1 hour.
Brown meat, green pepper, onion and garlic. Drain fat. Add cooked macaroni and tomato soup. In casserole dish, alternate meat mixture with slices of cheese. Bake at 350° for 30 to 45 minutes.
Preheat oven to 350°. Blend first 5 ingredients in a small bowl. Arrange bread on baking sheet and brush lightly with oil. Bake until crisp, about 10 minutes. Cool. (Can be made up to 6 hours ahead. Cover mustard mixture and bread separately; let stand at room temperature.) Spread bread slices with goat cheese, then mustard mixture. Top with salmon and garnish with dill if desired.
Beat butter, sugar and eggs until light and fluffy. Work in flour, about a cup at a time to make very stiff dough. Pat into ball; wrap with aluminum foil or plastic wrap and chill overnight. Roll dough, about 1/4 at a time, as thin as possible. Cut into rounds with cookie cutter or fancy shapes. Place on lightly greased cookie sheets. Brush tops with egg yolk glaze. Sprinkle with nuts. Bake in 350° oven 10 to 12 minutes.
Peel and boil potatoes until just soft. Cool. Grate. Mix remaining ingredients with potatoes. Bake in greased casserole 30 minutes at 350°.
Mix ingredients. Don't worry if ginger floats on top; just mix as well as possible. Pour over chicken pieces (with or without skin and cut in strips or not). Marinate 1 hour. Bake at 350° for 1 hour, turning chicken pieces over halfway through baking time.
Mix ingredients, adding nuts and carrots last. Bake in Bundt pan for about 1 hour at 375°.
Cook pasta according to package directions and drain. In a large bowl mix butter, Parmesan, salt, pepper and egg. Add spaghetti and toss to coat well. Spread evenly in 13 x 9-inch pan. Brown ground chuck in large saucepan. Add onion, pepper and garlic just as meat starts to cook. Drain off fat when meat is browned. Stir in spaghetti sauce, sugar and oregano. Spread Ricotta over spaghetti layer; top with meat mixture. Bake at 350° for 30 minutes. Sprinkle with Mozzarella; bake another 10 minutes. Let stand 15 minutes before serving.
Slice onion and place in bottom of crock-pot. Place roast on top of onion. Salt and pepper roast. Pour the soup over the roast. Cook 8 hours on low setting or until roast is tender.
Put a layer of cucumber, alternating with a layer of onion until a gallon jar is packed full. Mix vinegar, salt, sugar and spices. Pour over cucumbers and put in refrigerator. They are ready to eat in 5 days and will keep up to 9 months.
Combine oil, vinegar, sugar and salt. Shred cabbage and slice onions. Brown almonds and sesame seed in small amount of butter. Mix all together.
Heat Jell-O and pineapple until it boils and dissolves. Add 1 1/2 cups buttermilk and 9 ounces Cool Whip. Mix. Chill.
Combine cheese, pineapple, onion, salt and green pepper; mix well. Shape into ball and roll in chopped pecans. Refrigerate.
Fry sausage and cut into bite size pieces. Arrange bread in greased 9 x 13-inch pan; cover with cheese. Beat eggs with milk and mustard; add mushrooms. Pour over top, cover and refrigerate overnight. Let stand at room temperature for 1 hour. Dilute soup with milk; pour over top. Dot with butter. Bake at 325° for 1 hour.
Prepare marinade first in a large bowl, stirring frequently. Cook carrots in salted boiling water until tender-crisp, 5 or 6 minutes. Drain and while carrots are still hot, stir them into marinade mixture. Refrigerate 24 to 48 hours. Toss several times. Serve cold. Serves 8.
Mix the soup, sour cream, sherry and mushrooms (don't use juice) together. Layer chicken in pan. Pour sauce over chicken; sprinkle with paprika. Bake for 1 hour at 400°.
Combine ingredients. Simmer for about 4 minutes; place in jars. Keep for several days in refrigerator to allow juice to permeate before serving as hors d'oeuvre.
Cream together the sugar, vanilla and eggs. Sift together the flour, cocoa and salt. Add flour mixture to sugar mixture, alternating with buttermilk. Mix baking soda with boiling water and add to mixture (makes a very thin batter). Bake in a 9 x 13-inch pan for 45 minutes to 1 hour at 350°.
Put all ingredients in crock-pot. Stir together well. Cover and cook on low for 7 to 10 hours or on High 4 to 5 hours. Goes great with cornbread.
Cut potatoes into 1/4-inch slices. Place on a greased baking sheet in a single layer. Mix butter, onion, salt, pepper and paprika. Brush on one side of potatoes, then turn and brush other side. Bake at 425° for 15 to 20 minutes or until potatoes are tender and golden. Sprinkle with Parmesan cheese. Serve immediately. Yields 4 to 6 servings.
Preheat oven to 325°. Place butter on a 15 1/2 x 10 1/2-inch jelly roll pan and place in oven to melt, about 7 minutes. Meanwhile, beat egg whites with salt until frothy; gradually add sugar and beat to stiff peaks. Gently fold in almonds and cinnamon. Pour mixture onto jelly roll pan, toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp.
Blend all ingredients well. Spoon into a greased 8-inch ovenproof dish. Cover and bake at 375° for 15 minutes. Serve with favorite crackers.
Cook noodles in salted water until done. Rinse and drain well. Grate cabbage, salt, let stand for a few moments and squeeze out well. Brown cabbage in oil. Pour melted butter over noodles, and add cabbage and serve hot.
Combine all ingredients in large saucepan. Bring to a boil. Reduce heat; simmer 20 to 25 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Serve warm. Makes 6 (1/2 cup) servings.
Combine softened cream cheese, drained pineapple, green pepper, onion and 1 cup of nuts. Mix well. Form a ball and roll in other cup of nuts.
Put butter or margarine and brown sugar in saucepan on low heat. Bring to boil, stirring occasionally. Cool. Add eggs, one at a time; stir. Add vanilla. Add flour, combined with baking powder. Stir well. Add nuts. Stir. Pour in 9 x 13-inch greased pan. Bake 30 minutes at 350°.
Preheat oven to 375°. Unroll dough and pat dough evenly onto 12-inch greased pizza pan, sealing perforations. Bake for 11 to 13 minutes or until crust is light golden brown. Remove pan from oven. Cool completely on a wire rack.
Split chicken in halves. Brown in shortening (do not use flour). Place chicken in roasting pan. Blend remaining ingredients and pour over chicken. Bake in 350° oven about 1 hour or until tender.
Break cauliflower into bite-size pieces. Run cold water over peas in a colander to thaw. Drain well. Mix Hidden Valley with mayonnaise. Toss dressing with vegetables and marinate. Chill.
Put chicken in bowl. Pour vinegar over it. Crush garlic with salt and pepper and rub over all chicken pieces. Let marinate in covered bowl with onion slices mixed in. Preheat broiler. Place onion slices in bottom of broiler pan. Put chicken pieces on top and dot with butter. Broil until done. Mix evaporated milk and sugar with juices in the bowl and pour over chicken in pan. Broil for a few additional minutes. Serve with rice, green peas and shredded carrot salad.
In large bowl, combine vegetables, soup, 1/2 cup cheese, the sour cream, pepper, pimiento and 1/2 can of onion rings. Pour into shallow 1-quart casserole. Bake, covered, at 350° for 30 minutes or until vegetables are done. Sprinkle remaining cheese and onions in diagonal rows across top; bake, uncovered, 5 minutes or until onions are golden.
Cream butter and sugar. Add milk, eggs, vanilla and then baking powder. Add 1 cup of flour at a time. Chill for 2 hours. Roll out thin and cut into fun shapes. Bake at 325° for 10 to 12 minutes.
Mix all ingredients together. Put into a 9 x 13-inch pan. Bake at 350° for 1 hour or until golden brown.
Boil peeled 1-inch pieces of carrots for 10 to 20 minutes until soft, not soggy. Put oil, sugar, vinegar, pepper, salt and soup in blender; mix for 5 minutes. Pour over drained carrots and onion rings; let stand overnight (in refrigerator). Carrots should marinate at least 12 hours. Serve cold, as an appetizer.
Brown beef and onion. Add softened cream cheese and other ingredients. Bake for 10 minutes at 375°.
Squeeze some water from spinach. Blend with mayo and sour cream. Stir in chopped onions and vegetable soup. Refrigerate overnight. Serve in a scooped out pumpernickel bread, saving the cut-out cubed bread for dipping along with vegetables.
Mix melted margarine with dressing mix. Mix soup and chicken broth. Place dressing mix in bottom of long baking dish. Cut up cooked chicken pieces and place on top. Pour soup mixture over all. Sprinkle top with remaining crumbs. Bake 20 to 25 minutes at 300°. Serves 6.
Cook broccoli until tender and drain. Saute onion and garlic (not brown). Add cheese. Stir. Add soup, mushrooms and flour to broccoli and mix well. Add croutons on top. Bake at 350° for 1/2 hour. Enjoy.
Wash the spinach thoroughly. Drain. Dry with paper towels. Shred and combine with the scallions in salad bowl. Beat the yogurt, olive oil and salt and pepper with a fork until well blended. Add the eggs. Pour the mixture over the spinach. Mix gently, but thoroughly, taking care not to mash the eggs. Taste for seasoning. Garnish with olives.
Mix butter and Sweet 'N Low in crumbs. Make into crust in pan. Put a layer of pudding on graham cracker crust. Then put a layer of cream cheese, then layer of Cool Whip. Sprinkle some graham cracker crumbs on top.
Blend ingredients and pour into greased and floured pan. Bake at 400° for 20 minutes until done.
Lightly brown steak in oil. Salt and pepper (careful not to use too much salt). Place in baking dish after browning. Pour off excess oil from frying pan. Put soup in this pan and add water. Stir well to mix and remove drippings from bottom of pan. Pour this over steak and bake in 325° oven for 1 1/4 hours or until tender.
Place pears, lemonade and water in blender and blend until smooth. Combine with remaining ingredients. Chill and serve.
Pour water over instant grits and cheese, stirring well to blend. Add small amount of hot grits to egg. Add egg mixture and milk to grits, stirring quickly. Pour into greased 1-quart casserole. Sprinkle with paprika. Bake, uncovered, in preheated moderate oven at 350° about 25 to 30 minutes. Serve hot with butter.
Make graham cracker base as directed on package. Let stand 1 to 2 hours. Mix softened cream cheese with Dream Whip (prepared as directed on package). Spread over graham cracker base. Let stand 1 hour. Then spread cherry pie filling over the cream cheese and Dream Whip topping.
Use flour enough to make a soft dough. Roll thin and cut into desired shapes. Dough will roll better if it sits awhile. Bake on well-greased cookie sheet at 325° to 350° for 6 to 10 minutes.
Cook pork, drain excess oil; add green onions and balance of ingredients. Mix all with 2 tablespoons peanut butter. Use 2 large packages of won ton skins.
Brown onion in small amount of margarine. Add green chilies, 1/2 can mushroom soup, 1 cup sour cream and shredded chicken and heat together. Place a spoonfull of chicken mixture into tortillas. Add shredded cheese. Roll. Place seam side down in casserole dish. Add 1/2 can soup and remaining sour cream mixed together. Pour over tortillas. Top with remaining cheese. Bake at 350° until hot and bubbly.
Mix all ingredients together thoroughly. Shape into small balls. Bake in oven at 350° for about 20 minutes. Use fancy toothpicks for serving. Makes 30 or so small sausage balls.
Bake cake according to package directions in a 9 inch x 13 inch pan. Cool completely. Crumble. Mix together pudding, milk and spices. Add pumpkin. In large bowl, layer crumbled cake, pumpkin and Cool Whip. End with crumbled cake on top.
Cook your pasta and let it drain well. Prepare all vegetables. Mix the seasoning. Combine all ingredients and toss. Store salad in the refrigerator at least an hour before serving to let the seasoning do its magic.
Spread beans on flat dish or pan (baking sheet). Spread the sour cream on beans. Sprinkle chopped tomatoes, then green onions. Next, add picante sauce. Top with a few olives and slices of avocado.
Crush bananas; add sugar, cinnamon, raisins and vanilla. Mix; add eggs and flour (if large bananas, use 2 small or 1 extra large egg). Fry in oil and then top with warm rum.
Sprinkle the dry orange jello into the cottage cheese. Put in the refrigerator for a few hours. Drain the fruit; add to the cottage cheese-jello mixture. Return to the refrigerator. One hour before serving, mix in the Cool Whip.
In large bowl combine all ingredients. Pat mixture in 9 x 5 x 3-inch loaf pan. Bake at 350° about 1 hour. Makes about 10 servings.
Mix preserves, lemon juice and mustard together. Grease a baking dish. Sprinkle pork chops on both sides with salt. Then arrange in a baking dish. Spoon ingredients over chops, turning them to coat. Place in a 425° oven and bake for 20 to 25 minutes or until pork chops are cooked through. Serve with pan juices.
In a saucepan, bring pineapple to boil over medium heat. Remove from heat; stir in gelatin until dissolved. Chill until slightly thickened, about 30 minutes. Stir in cottage cheese and whipped topping. Refrigerate.
Put peaches in glass or metal pan. Mix sugar, cornstarch and salt. Pour over peaches. Sift flour and salt; blend in Crisco. Add milk. Spoon flour mixture over peaches. Bake at 350° for 40 minutes.
Toast oatmeal by tossing and stirring over medium heat in nonstick pan. Let cool. Mix honey and whiskey together. Whip cream until it forms soft peaks, then fold in honey-whiskey mixture. Chill. Just before serving, stir in oatmeal. Put raspberries, blueberries or mixture into tall glass or bowls then spoon Atholl Brose over. Enjoy. Serves 4.
Mix together the sour cream, lemon juice, celery salt, Worcestershire sauce, salt, pepper and garlic. Coat chicken with this mixture. Marinate overnight.
Brown meat, onions and bell pepper. Drain well. Add salt, pepper, soups, corn and sauce. Mix well. Simmer 10 minutes. In a large casserole dish, layer meat mixture, chips and cheese, ending with cheese on top. Bake at 350° for 30 minutes.
Mix sugar and melted butter. Add egg and dry yeast, dissolved in warm water. Add flour. Drop by spoonfuls in muffin tins. Bake at 350° for 20 minutes. This mixture will keep for one week in the refrigerator. Put mixture in an airtight container.
Grind wafers into powder. Mix milk into batter. Melt marshmallows in about 2 tablespoons of water. Mix together good. Will be thick and sticky. Put in a loaf pan. Place in refrigerator for about 2 days until firm.
Blend all ingredients. Shape into two meat loaves on baking rack. Bake for approximately 45 minutes to 1 hour at 375°. Serve with seasoned sweet potatoes.
Mash avocados and add remaining ingredients. Blend. Add more or less seasoning, as you desire.
Melt butter in oblong 13 x 8 x 2-inch pan. Mix together sugar, flour, milk and peach juice., Pour over melted butter. Do not mix! Pour peaches over mixture. Do not mix! Bake at 350° for 1 hour.
Mix together water, soy sauce, cornstarch and bouillon. Now, melt 2 tablespoons butter in a skillet; add slivered almonds. Stir-fry until lightly browned; add pea pods. Stir-fry 2 minutes more. Now add mushrooms after they have been drained. Add cornstarch mixture; cook and stir until thickened. Serve.