HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry meat, onion and pepper; drain. Cook noodles; drain. Add tomatoes, meat and corn. Pour in a baking dish. Cover with cheese. Bake at 350° until cheese melts.
Whisk egg slightly, add mayo and soup and blend. Stir in broccoli, onion and cheese. Put into 1 1/2 quart baking dish. Sprinkle with crumbs and paprika.	Bake at 350° for 35 minutes until hot and bubbly.
Place light sour cream in a large bowl. Gradually whisk in milk and orange juice until smooth. While whisking gradually, add pudding and orange peel until well mixed and thickened. In a large serving bowl, layer half cake pieces, one-third strawberries and half pudding mixture. Repeat layers. Arrange remaining strawberries on top. Cover and refrigerate for 2 hours. Makes 10 servings.
Cut chicken into 1-inch nuggets. Combine other ingredients, except butter. Dip chicken in butter, then into cheese/crumb mixture. Spread on foil covered baking sheet and bake at 400° for 10 minutes.
Cook potatoes in boiling salted water. Drain. Dilute celery soup with milk and fold in potatoes and other ingredients, except bread crumbs. Place in greased casserole and sprinkle with bread crumbs. Bake at 350° for 30 minutes.
Sift flour, baking powder, baking soda, cinnamon and allspice. Preheat oven to 350°. Grease or fill 20 muffin cups. Mix oil and sugars; add egg and pumpkin. Stir in dry ingredients and mix thoroughly. Last, add cranberries, stirring only to mix. Bake 20 to 25 minutes in oven. These may be frozen for future use.
Cut roll dough triangles into halves lengthwise to form 16 triangles. Place 1 apple wedge at wide end of each triangle; roll to enclose apple.
Prepare tortellini according to package directions. Drain and place in bowl. Toss with 1/4 cup of the olive oil; cool to room temperature.
In a saucepan, add oil and minced garlic. Chop parsley leaves and add to saucepan. Stir until parsley is limp. Add seafood (cleaned and de-shelled). Add tomato sauce, wine and basil. The sauce should be a light red-pink color. Reduce liquid until meat is just showing through the liquid. If you are using all fresh seafood, add a can of clam juice to add flavor to the sauce. Reduce as noted before. Cook spaghetti until it is al dente. Add sauce; toss and serve.
Brown ground meat. Stir in remaining ingredients. Pour into casserole dish. Bake at 400° for 30 minutes.
Mix well. Put in greased pan or roll in shape of a loaf and bake in moderate oven one hour. Turn out on platter. Serve with white sauce or tomato sauce.
Mix cream cheese and sugar in large bowl until well blended. Stir in Cool Whip. Spread in crust. Refrigerate. Mix gelatin, pudding mix and water in medium saucepan until smooth. Stirring constantly, cook on medium heat until mixture just comes to boil. Remove from heat. Cool 5 minutes. Stir in fruit. Spoon over cream cheese layer. Refrigerate 4 hours or until set. Garnish as desired. Store leftover pie in refrigerator. Makes 8 servings.
Cut steak in bite size pieces. Beat eggs and milk together. Dip steak into egg and milk mixture. Roll in cracker crumbs. Brown on stove in hot oil about 5 minutes until brown. Remove from skillet; place in baking dish. Pour mushroom soup over steaks. Cover and bake at 350° for 40 minutes.
Brown hamburger; drain grease and add other ingredients. Simmer until all cheese is melted, 20 minutes. Spoon on buns and top with Mozzarella cheese. Bake at 400° for about 10 minutes.
Put rice in a 9 x 13-inch pan. Add broccoli and then chicken. Cover with soup, mayonnaise, milk and curry powder mixture. Sprinkle on cheese. Bake at 350° until heated, about 40 minutes.
Line 12 muffin cups with baking cups. Prepare the topping mix as directed on envelopes, using a total of 1 cup milk and 1 teaspoon vanilla. Add 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/4 teaspoon cloves, 1/4 teaspoon ginger and 1/4 teaspoon nutmeg before beating. Fold in the pumpkin with rubber scraper.
Cream butter and sugar. Add eggs, one at a time. Roll box of wafers into crumbs. Then add to creamed mixture. Add milk, coconut and pecans. Bake at 325° for 1 1/2 hours in a greased and floured tube pan.
Combine cocoa, sugar, milk, salt and margarine. Heat slowly; bring to a boil. Boil for 1 minute. Remove from heat, stir in peanut butter and vanilla. Stir in oatmeal by spoonfuls. Drop on waxed paper and let stand 25 minutes.
Mix together flour, baking powder and salt. Set aside. Cream butter, vanilla, lemon rind and 1/2 cup sugar until well blended. Add egg and beat until fluffy. Add flour mixture to the creamed mixture and mix until a smooth batter forms. Pare, core and quarter the apples. Arrange in the bottom of an 8-inch quiche pan, shallow casserole or pie pan. Mix the 1/4 cup sugar with the cloves, nutmeg and allspice. Sprinkle half the mixture over apples in the pan. Pour batter over apples. Sprinkle with remaining spiced sugar. Bake at 375° for 40 to 45 minutes or until cake tester comes out clean. Serve hot with whipped cream and a sprinkling of cinnamon. Also can sprinkle with sifted confectioners sugar. Good as coffee cake the next day.
Place ingredients in 2-quart glass dish (12 x 7-inch). Drain the beans. Cover and microwave on High 5 minutes. Let stand 3 minutes.
Preheat oven to 375°. Mix all the ingredients except for the almonds and place in a greased shallow baking dish. Bake for 15 minutes. Sprinkle almonds on top and serve warm on top of crackers.
Mix all ingredients together, using 1 cup nuts. Shape into ball and roll in remaining nuts.
Mix all ingredients. Drop by teaspoon on ungreased cookie sheet. Bake at 300° for about 15 minutes or until golden brown. There is no flour or baking powder in these cookies. Very good.
In large (2-gallon) container, combine the pineapple juice, orange juice and lemonade. Dissolve the jello in boiling water. Add ice cubes or cold water. Add to mixed fruit juices. Stir well. Add water as directed with orange juice and lemonade concentrates. Stir in the almond extract, vanilla and citric acid. Place in freezer. Stir after 3 to 4 hours. Freeze overnight or longer. Or make in early morning for evening party.
Blend green peppers, celery and onions to a pulp in blender; add to the tomato juice. Add everything together; bring to a boil. Simmer for 30 minutes. Put in bottles to process for 20 minutes.
Thick slice (1/3-inch) potatoes into shallow baking dish (9-inch square). Sprinkle with remaining ingredients. Cover. Microwave on High 10 minutes, rotating baking dish as necessary, until potatoes test fork-tender.
Mix all except vanilla and cook 5 minutes after it starts boiling. Add vanilla. Beat.
Mix the first 3 ingredients in a 9 x 13-inch cake pan. Add white or yellow cake mix to top of mixture. Slice oleo; arrange on top. Cover with foil and bake at 350° for 45 minutes, then uncover and bake 15 minutes more.
Mix all ingredients, except broth. Drop from a teaspoon into simmering broth or onto a pot roast with broth. Cover and cook for 12 to 15 minutes. Do not lift cover until time is up.
Steam vegetables in covered pan using 1/4 cup water. Cook until tender and drain. Save liquid for mornay sauce. Add salts and butter to vegetables, mixing gently. Set aside. Prepare mornay sauce with 1/4 cup butter, 1/3 cup flour and 2 cups liquid from vegetables. Add 2 cups half and half, Parmesan cheese, nutmeg, thyme, garlic salt and salt. Cook like any white sauce. Spread half of the vegetables in casserole; add half of sauce and spread remaining vegetables and top with sauce. Cover top with bread crumbs; drizzle entire surface with 1/4 stick butter, melted. Bake 30 minutes at 350°.
Sift flour with sugar, baking powder and salt. Add oats. Pour in egg, milk and oil; stir just enough to moisten. Fill greased muffin pans 2/3 full. Bake at 425° for 15 minutes. Yield: 12 muffins.
Beat milk, oil, vinegar, egg and mustard until smooth. Then pour over macaroni, onion, eggs and celery seed.
Bring all of the ingredients, except for the flour, to a boil and simmer for 5 to 8 minutes. Cool. Add enough flour until liquid is absorbed and easy to handle. Blend/knead until thoroughly smooth. Cut pieces and roll out like strufoli. Should be as thick as your thumb. Shape like a shell by curling on the side of a grater. Place on a lightly greased cooking sheet and bake at 400° until lightly browned. When cooled, place in a bowl and mix with honey. Place on a platter. Can be decorated with colored confetti and finely chopped nuts.
Place strawberries in a large saucepot with sugar, salt, corn syrup and lemon juice. Gently mix until berries are coated with sugar. Let stand 5 to 6 hours. Prepare jars. Slowly heat strawberries in mixture until sugar is dissolved. Shake pan occasionally, but do not stir. Boil rapidly for 12 to 15 minutes or until strawberries are translucent and syrup is thick. Add red food coloring, if desired. Skim foam, carefully ladle berries into hot jars, 1/4-inch from top. Adjust caps and process 15 minutes in a boiling water bath canner. Yield: 4 (8 ounce) jars.
Mix all ingredients, except tomato sauce. Form into balls. Place in greased casserole dish. Pour tomato sauce over balls. Bake at 350° for 1 1/2 hours.
Heat oven to 375°. In large bowl, beat brown sugar, sugar, margarine and shortening until light and fluffy. Add vanilla and egg; beat well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; mix well. Stir in chocolate chips. Spread dough in ungreased 13 x 9-inch pan. Sprinkle with 1 cup M&M's and 12 caramels, quartered. Press lightly into dough. Bake at 375° for 15 to 25 minutes or until light golden brown. Cool completely. Cut into bars. Makes 24 bars.
Heat oil. Saute mushrooms until their liquid evaporates. Add onion and saute 2 minutes. Add garlic, basil, tomatoes and 1/2 cup stock. Bring to boil. Simmer 10 minutes.
Mix shortening and sugar together until creamy. Add unbeaten eggs, one at a time. Mix dry ingredients and add alternating with sour milk. (Do not beat too much, it will make cake dry.) Bake at 350° for 45 minutes.
Unwrap caramels and put in saucepan with 2 tablespoons evaporated milk. Melt and set aside. Mix milk, cake mix, melted butter and nuts; stir until blended. Spread 1/2 this mixture in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Take out and sprinkle chocolate chips on top; drizzle with caramels. Drop remaining cake mixture by teaspoonfuls on top. Mix. Bake 20 minutes longer. Do not overbake. Cut while warm; cool in pan. Eat, enjoy and then go work out. Totally dangerous and fattening!
Layer the first 5 ingredients in an oblong pan. Blend mayonnaise and sugar. Pour over salad and sprinkle with bacon and cheese. Decorate with sliced hard-boiled eggs. Refrigerate overnight.
Heat oven to 375° to 400°. Put shortening in a large cake pan and melt it. (Put in oven to melt.) In a mixing bowl, mix all the remaining ingredients by hand. Beat about a minute, then pour into pan and bake in hot oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes.
Peel potatoes and cut in 1/2-inch cubes. Add just enough water to cover. Cook, uncovered, stirring occasionally, until the water evaporates and the potatoes are soft. Add butter.
Cut shortening into flour until well mixed. In another bowl, dissolve yeast in warm water; add sugar. Let stand 2 or 3 minutes. Add milk and stir well. Add this to flour and shortening mixture. Stir until ingredients are moistened.
Brown hamburger meat, drain grease. Add sloppy joe mix and tomato sauce. Simmer 5 minutes.
Cream the butter and sugar. Add beaten egg, then flour and vanilla. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 350° for 15 minutes. Good crisp cookie, like the crust on a pound cake.
In a crock-pot, combine all ingredients. Stir thoroughly and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. Serves 6.
Melt butter in saucepan over low heat. Blend in flour and salt. (Drain liquid from hominy and add enough milk to make a cup). Add to previous ingredients. Cook until thick, then blend in shredded cheese and chili. Pour over hominy in casserole bowl and heat in microwave 6 minutes.
Brown meat and onion; drain. Add remaining ingredients. Simmer over low heat 20 minutes. Good with cornbread.
Spread and open chiles into small rectangular baking dish (greased). Pour cheese over chiles and then pour beaten eggs over this. Cook at 375° until knife comes out clean (about 20 minutes). Serve hot!
Cook 1 cup sugar in a medium-size saucepan over medium heat, stirring constantly, 5 minutes or until sugar melts and turns a light golden brown. Quickly pour hot caramelized sugar into a 2-quart flan dish. Using oven mitts, tilt dish to evenly coat bottom and sides. Let stand 5 minutes. Sugar will harden. Whisk together egg yolks and next 5 ingredients in a large bowl. Process egg whites, cream cheese and remaining 1/2 cup sugar in blender until smooth. Stir egg white mixture into egg yolk mixture. Pour mixture through a wire mesh strainer into a large bowl; pour custard over caramelized sugar. Place dish in a large shallow pan. Add hot water to pan to a depth of one-third; pour custard over caramelized sugar. Bake at 350° for 1 hour and 45 minutes. Remove dish from water bath; cool completely on a wire rack. Cover and chill at least 3 hours. Run a knife around edge of flan to loosen; invert onto a serving plate. Bake 1 hour and 45 minutes. Chill 3 hours. Makes 6 to 8 servings.
Beat the egg yolks. Add the oil, sugar, zucchini and vanilla. Mix well, then add the flour, soda, baking powder, salt and cinnamon. Stir in the nuts. At last, fold in the beaten egg whites. Spoon gently into 2 greased and floured loaf pans. Bake at 325° for 1 hour. Cool slightly. Turn out of pans; cool on a rack.
Mix sour cream, butter, onions and 1 cup cheese. Stir in potatoes. Put in greased baking dish. Salt and pepper to taste. Top with remaining cheese and cracker crumbs. Bake at 350° for 30 minutes.
Combine vinegar, water, 1 cup of the sugar and 2 teaspoons of the cinnamon. Stir over low heat until sugar dissolves. Cook over medium heat for 20 minutes.
Cream shortening and sugar. Add eggs and vanilla. Beat well. Sift dry ingredients. Add to creamed mixture together with oats and walnuts; mix well. Chill and drop on ungreased cookie sheet. Bake at 350°. Yields 5 dozen.
Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic, onion and bell pepper. Cook 2 minutes. Add the chicken and cook 3 minutes. Stir in the rice, turmeric and cumin and cook 1 minute. Add the broth, olives and capers and bring to a boil. Cover and reduce heat. Simmer until broth has evaporated, about 17 minutes. Remove from heat and add cilantro.
Cook broccoli in broth until tender. Add cream of potato soup and simmer 10 to 15 minutes. Add milk. Stir until hot. Can be frozen.
In large mixing bowl, combine first seven ingredients; mix well. Add the pecans. Pour 2 1/4 cups filling into each pie shell. Bake at 300° for 40 to 50 minutes. This makes 64 servings.
Make small 1-inch meatballs with your favorite recipe. Cook meatballs in Dutch oven. Cook vegetables in drippings; add tomatoes, paste and seasonings. Add meatballs. Bring to boil. Reduce heat to low. Cover and simmer 30 minutes. Stir in macaroni. Cook 10 minutes. Stir in spinach. Cook 5 minutes. Remove bay leaves. Garnish with cheese.
Place all ingredients in the machine, program for Knead and First Rise, Dough or Manual, and press Start. Remove dough from the machine and let it rest for 10 minutes at room temperature.
Mix all ingredients, except soup. Divide into fourths, making 10 balls out of each fourth. Bake on shallow pan at 350° for 40 minutes. Drain grease. Mix soup and 1/2 cup water; pour over meatballs. Return to oven; bake 20 minutes. Serve over buttered noodles or rice.
In small bowl, combine chicken, cornstarch and soy sauce; mix well. In large skillet or wok heat 1 tablespoon oil. Stir-fry chicken until it loses color and starts to brown. Remove chicken and set aside.
Soften active dry yeast in warm water. In large pan, combine boiling water, rolled oats, honey, shortening and salt. Cool to lukewarm. Stir in 2 cups of the flour; add eggs and beat well. Add remaining flour 2 cups at a time, mixing vigorously after each addition to make moderately stiff dough. Knead on lightly floured surface until smooth and elastic. Place in lightly greased bowl, turning once to grease surface. Cover. Let rise in warm place until double. Punch down; knead. Shape into loaves. Place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Cover. Let double in warm place. Bake at 375° about 40 minutes. Makes 2 loaves.
Cream butter and sugar, beating until light and fluffy. Add flour, potato chips and vanilla; beat well. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350° for 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes on cookie sheets; remove to wire racks. When cool, roll in powdered sugar. Yields 4 dozen.
Cover bottom of glass dish with butter. Pour pie filling into dish. Spread out. Cover with dry cake mix. Then sprinkle sugar and cinnamon. Put pats of butter on top. Cook at 350° until brown and bubbly or until cake is done. Serve hot with vanilla ice cream.
Brown hamburger and onion, drain. Add brown sugar, catsup, mustard, vinegar and salt. Mix. Then add all of the beans.
Mix together salad dressing, mustard and milk until well blended; set aside. Combine sausage, peppers and onions in a medium bowl. Microwave on High for 2 minutes. Stir in squash. Continue microwaving on High for 2 minutes or until vegetables are crisp-tender. Add salad dressing mixture; mix lightly. Microwave on Medium (50%) for 2 to 3 minutes or until thoroughly heated, stirring after 2 minutes (do not overcook). Serve over rice. Makes 4 servings.
Place torn tortillas in greased pan. Top with diced chicken. mix tomatoes and chicken soup. Pour over chicken and top with cheese. Bake at 350° for 30 minutes or until cheese melts.
Dissolve brown sugar in hot water and let cool in oblong dish. Sift flour, white sugar and baking powder together. Add milk and vanilla. Stir in dates and nuts.
Combine broccoli, raisins, onion and pecans in large salad bowl. Mix well. In small bowl, combine sugar, vinegar and mayonnaise. Stir until sugar is dissolved. Pour over broccoli mixture until coated. Chill until ready to serve. Just before serving, sprinkle crumbled bacon on top of broccoli salad. If preferred, bacon may be mixed in salad.
Line 72 mini muffin tins with baking cups or arrange baking cups on cookie sheets. Melt butter in a 3-quart saucepan over medium heat. Add chocolate chips; stir until melted. Remove from heat. Stir in sugar and vanilla. Add eggs; stir briskly. Gradually stir in flour, then nuts. Fill baking cups 3/4 full. Bake for 22 to 24 minutes at 350°.
Put all ingredients except butter and vanilla into saucepan and boil until it forms a firm ball in water. Add vanilla and butter. Pour into buttered pan and mark into squares while warm.
Mix punch and ginger ale. Be sure the mixture is cold and add sherbet when ready to serve.
Heat the vinegar, oil and seasonings; pour over vegetables. Let this sit overnight in refrigerator before serving.
Fry ground beef, onions, and peppers. Cook macaroni. Mix together, add pizza sauce and sprinkle with cheese. Bake until heated through.
Soak mustard and vinegar overnight. Add sugar and eggs; mix well with mixer or blender. Cook in double boiler until thick.
In a skillet, cook beef, onion and chili powder; drain. Put all of this in a large kettle. Add soup; stir until smooth. Stir in broth, water, tomatoes and chilies. Heat to boiling. Add macaroni. Reduce heat to low. Cook 12 minutes or until macaroni is very tender, stirring occasionally.
Mix cream cheese, Cheddar cheese, sherry, Worcestershire sauce, curry and salt. Blend well. Line loaf pan with wax paper. Smooth mixture into pan. Refrigerate 3 hours or overnight. Remove from pan. Layer chutney, green onion, cashews and coconut. Serve at room temperature with Bagel Chips or Wheat Thins.
Boil syrup and sugar together for about 2 minutes. Pour fine stream over eggs, slowly stirring well. Add vanilla and nuts. Turn into unbaked pie shell and bake about 50 minutes at 275° or until done.
boiling water together. Mix cold water and Knox gelatine together. Add Jell-O, Knox gelatine and Port wine together. When slightly thickened, add pineapple, cranberry sauce and finely chopped pecans or walnuts. Pour into 9 x 12-inch pan.
Mix together using mixer. Place in well-greased casserole dish. Add topping and bake for 30 minutes at 350°.
Heat together milk, sugar and shortening. When cool, add yeast cake that has been dissolved in 1/4 cup warm water. Add enough flour to make a thin cake dough. Let rise 1 hour. Add soda, baking powder and salt. Sift flour and add to mixture. Work well. Put in refrigerator and use as needed. When making rolls, let rise 3 hours.
Spray 9 x 13 pan with cooking spray. Slice bread in 1 1/2-inch slices. Place bread tightly in one layer in pan. Combine eggs, milk, sugar and vanilla. Pour half of liquid over bread. Cover bread with apple slices. Pour remaining egg mixture over apples. Sprinkle cinnamon over this. Dot with butter. Bake at 400° for 35 minutes. Cool 5 to 10 minutes. Serve with syrup (if desired).
Sift flour with sugar and cocoa. Combine margarine, water and oil in saucepan; bring to a boil and pour over flour mixture. Combine buttermilk in which soda has been dissolved with eggs and vanilla. Add to mixture; beat well. Pour into 11 x 16-inch baking pan. Bake at 400° for 20 minutes.
Cut bread diagonally into 1-inch slices. Blend butter and other ingredients. Butter bread slices and wrap in aluminum foil. Heat in hot oven at 400° for 10 minutes. Also in a 250° oven for 1/2 hour or on coals.
Cream fat; blend in sugar, eggs and flavoring. Sift dry ingredients. Add to chilled dough; roll and cut to desired shapes.
Cream the butter; add sugar and mix. Add nuts and flour. Drop by teaspoon on ungreased cookie sheet and bake at 325° for 8 to 10 minutes.
Preheat oven to 350°. Mix all ingredients well. Make into balls the size of walnuts. Bake on ungreased cookie sheet 10 to 12 minutes.
Saute broccoli in 1 tablespoon of butter for about 5 minutes. Set aside. Boil chicken broth until reduced to 1/2 cup. Add thyme, goat cheese, remaining butter and broccoli. Keep warm.
Preheat oven to 350°. Line a sheet cake pan (10 x 15-inch) with foil. Place graham crackers close together in pan. Boil first 5 ingredients for 2 to 3 minutes. Remove from heat and pour over graham crackers, distributing the nuts and coconut evenly on crackers. Bake at 350° for 10 minutes or until starting to brown slightly. Pick up foil and remove crackers from pan for cooling. Break up into bite size pieces and keep in tight container.
Mix cottage cheese with Cool Whip. Sprinkle Jell-O on cheese/Cool Whip mixture and mix well. Fold in marshmallows and fruit. Chill well.
Place cooked broccoli in a 3-quart casserole or a 13 x 9-inch pan. Peel chicken into pieces and place on top of broccoli. Sprinkle with salt and pepper.
Chicken: Heat oven to 425°. Arrange celery, eggs, and chicken (cut up) in ungreased 8x8x2 inch baking pan. Melt butter over low heat. Blend in flour, salt, and black pepper. Cook over low heat stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk and heat to boiling, stirring constantly. Stir boiling mixture one minute. Stir in onion and green pepper. Pour milk over mixture and place in oven.
Scrub potatoes and slice 1/8 inch thick. Coat. Put in shallow 2-quart casserole with Pam. Combine potatoes and salad dressing in casserole; toss gently. Cover and microwave it on High for 10 to 12 minutes, stirring at 4-minute intervals. Stir in remaining ingredients. Cover and microwave at High for 10 to 12 minutes, stirring at 4-minutes intervals. Yields 6 servings (88 calories each).
Combine sweetened condensed milk, lime juice and lime rind. Stir until well blended and thickened. Fold in half of the Cool Whip. Pour into chilled crumb crust or cooked pastry shell. Spread remaining Cool Whip over top of pie filling. Chill.
Crush honey graham crackers. Mix everything together. Spread mixture in a buttered brownie size pan. Bake at 350° for 25 minutes.