HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook lasagna noodles according to package, but do not add salt. While noodles cook, preheat oven to 350°. Spray a 13 x 9-inch baking dish with vegetable spray. Set aside. In a small bowl, combine tomato sauce, garlic and oregano. Mix well. In medium bowl, combine broccoli, carrot, Ricotta and Parmesan. Mix well. Drain noodles in colander. Spread 1/2 cup tomato sauce in bottom of prepared dish. Place 3 noodles on top of sauce. Spread half the broccoli mix over the noodles. Spoon 1/2 cup sauce over broccoli. Place 3 noodles on top. Spread remaining broccoli mix. Top with 1/2 cup tomato sauce. Top with remaining noodles and sauce. Sprinkle Mozzarella cheese over top. Bake 45 minutes until bubbly. Cool 15 minutes.
Brown meat. Push to one side and cook onions until limp. Add chili powder, salt and tomato sauce. Cover skillet and steam for 20 minutes. Add cooked and drained macaroni; mix well. Pour into casserole dish. Top with cheese and mushroom soup. Bake at 375° for 30 to 40 minutes.
Combine spinach, cheese, onion soup, sour cream and egg. Melt butter; stir in flour, bouillon, milk and cream. Cook until golden brown.
Cut cabbage in pieces and cook covered in water until tender (20 to 25 minutes). Mix chili sauce, onion, garlic and salt. Fry these in butter until well browned, then add the cabbage with comino seeds and let cook 5 to 6 minutes. Serves 6 to 8.
Cook broccoli. Melt cheese. Add soup, milk and garlic. Put in buttered casserole. Add bread crumbs and margarine. Bake at 350° for about a half hour.
Add soda to milk. Mix dry ingredients first, then work in shortening. Stir in milk and soda until a soft dough. Divide in half. Pat to 1/2-inch thick and bake on cookie sheet in a 400° oven for 20 to 25 minutes.
Set oven to 400°. Mash potatoes, add fat, sugar, salt and eggs; cream. Dissolve yeast in lukewarm water. Add to milk. Add to potato mixture. Add flour, knead, let rise 5 hours in lightly greased bowl. Punch down and keep in refrigerator until 1 hour before baking. Bake 15 to 20 minutes.
Mix all dry ingredients well. Use 2 heaping teaspoonfuls of mix per cup of hot water for each serving.
Combine all ingredients except pie crusts. Pour this into your half baked pie crusts and bake at 325° for about 40 to 50 minutes or until golden brown.
Wrap chicken breasts in foil and bake in a 400° oven for 1 hour or until tender. Open foil and cool. Remove chicken bones and cut chicken into large pieces. Cut the tortilla into 1 inch strips. Butter a 13 x 9-inch baking dish. Put 2 to 3 tablespoons of the juice from the chicken in the bottom of the dish. Mix soups, milk and onion and add the salsa. Place a layer of tortillas on bottom of dish, a layer of chicken and spoon salsa soup mixture over the chicken. Repeat. Top with cheese. Refrigerate 24 hours. Next day, bake in a 300° oven for 1 to 1 1/2 hours. Yields 8 servings.
Combine first 4 ingredients. Heat thoroughly. Serve hot over dry noodles. Yields 4 servings.
Mix together all ingredients with a mixer until smooth. Chill and serve with sliced apples or other fruit.
Have venison at room temperature. Rub with garlic. Amply cover with butter and sprinkle with thyme. Roast at 450°, uncovered, for 15 minutes. Rub with more butter. Roast for an additional 15 minutes at 400°.
Wash the kanten and tear into small pieces; soak overnight. Add sugar and boil until the kanten is melted. Turn the heat to medium and add the koshi an and mix well. Cook over low heat for 45 minutes, stirring constantly. Pour into a 7 x 11-inch pan or larger and cool. Do not move the pan while cooling because the yokan will be wrinkled.
Cream the butter and sugar together; add eggs, soda and buttermilk mixture. Mix remaining ingredients with flour and add to creamed mixture. Stir well. Pour mixture into a tube pan. Bake at 275° for 2 1/2 to 3 hours.
Cut up chicken and boil until tender. Remove skin and bones and chop in bite size pieces. Replace chicken pieces in the broth. Add the vegetables (canned vegetables, cabbage, onion and mushrooms which have been cooked until tender in a separate pan and drained). Stir in Cheez Whiz and simmer about 15 minutes. Makes about 3 quarts.
Line buttered jelly roll pan with whole graham crackers. Boil brown sugar and butter for 2 minutes. Take off heat and add nuts. Spread over crackers. Bake for 10 minutes at 350°. Spread with chocolate chips and spread. Cut while warm.
Cut up the gumdrops; adding half of the flour makes the cutting easier. Then add the raisins and nuts to same mixture. Cream the shortening, eggs and sugar. Add a teaspoon of soda, dissolved first in a tablespoon of warm water. Last, add the applesauce and the remainder of flour to other dry ingredients. Bake about an hour or more, depending on the size of the pan.
Boil vinegar, sugar, salt and sauerkraut juice for 2 minutes. Combine remaining. Pour hot dressing over mixture; cool. Refrigerate. Yields 8 servings.
Sprinkle turkey with pepper. Heat oil in 12 inch nonstick skillet over medium high heat. Cook turkey in oil 3 to 5 minutes, stirring occasionally, until brown. Stir in stir fry vegetables. Cook 2 minutes, stirring occasionally. Stir in eggplant and zucchini. Cook 2 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes; reduce heat to low. Cover and simmer 3 to 5 minutes, stirring occasionally, until sauce is desired consistency. Sprinkle each serving with cheese.
Pat hamburger in bottom of 9 x 12-inch pan. Sprinkle with salt and half of chopped onion, garlic and grated cheese. Lay 6 tortillas over meat mixture. Pour beans over tortillas. Lay 6 more tortillas over beans.
Brown chops; set aside. Combine soup and milk in bowl. Butter casserole dish. Layer potatoes, onion and cheese. Pour soup over all. Lay pork chops on top. Cover and bake at 350° for 1 hour. Remove cover and bake 15 minutes more.
Brown steak strips, onion and garlic powder together. Add soup and let simmer. Cook noodles separately, drain and add to beef mixture. Before serving, add the sour cream.
Drain pineapple, but save one tablespoon. In large mixing bowl, combine pineapple, carrot, celery, pears and raisins. In another bowl mix yogurt, peanut butter, ginger and one tablespoon pineapple juice. Stir yogurt mixture into fruit, making sure to coat all fruit. Cover and chill. Makes 6 servings.
Sift all dry ingredients together in a bowl. Add egg and milk. Stir until well mixed. Let stand 5 minutes. Add more milk, if needed. Drop by small spoonfuls into hot oil. Fry until golden brown. Drain on paper towels.
Combine potatoes, onion, chicken broth, and water in Dutch oven. Bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Stir in celery soup, chicken soup, and milk. Heat thoroughly. Garnish if desired with shredded cheddar cheese, diced cooked ham, or bacon. Makes 2 1/2 quarts.
Mix lettuce, tomatoes, beans, Fritos, cheese and dressing. Toss and serve.
Blend together and pour into unbaked pie shell. Bake about 1 hour at 350°.
Put eggs, oil, zucchini and vanilla in blender; blend until mixed. Add sugar, flour, cinnamon, salt, soda and baking powder. Mix thoroughly. Put in 2 greased and floured loaf pans; sprinkle with chopped nuts, sugar and cinnamon. Bake 1 hour at 350°.
Preheat oven to 325°. Grease loaf pans. Grate the zucchini; set aside. Stir together the dry ingredients. Make a well inside and pour in the liquid. Stir to blend well, then stir in the zucchini and nuts. Pile into greased loaf pan or mini loaf pans. Bake 1 1/4 hours for loaf, 40 to 50 minutes for smaller loaves depending on size. Makes 1 large or 2 small loaves.
Mix all ingredients together, except Ritz crackers and oleo. Put in 2-quart casserole dish. Top with crackers and pour oleo over crackers. Bake at 350° for 30 minutes.
Mix 1st six ingredients. Stir in potatoes. Spoon into lightly greased 13 x 9 x 2-inch pan. Bake at 350° for 40 minutes. Sprinkle with cheese. Cook 5 minutes.
You will need 8-inch flowerpot or sand pail (lined with plastic bag), a garden shovel or scoop and silk or plastic flower.
Place strawberries in cool baked pie shell. In a saucepan stir the remaining ingredients. Cook until it boils and becomes transparent. Pour over strawberries. Cool in refrigerator. Serve topped with whipped cream or Cool Whip.
Mix first 4 ingredients; let cool to lukewarm. Combine next 3 ingredients and let rise. Combine the 2 mixtures and add 2 eggs, then add flour, 4 cups with a mixer and 4 cups with hands. Cover and let stand in refrigerator at least 3 hours. Remove, punch down and make into 4 equal loaves. Place in greased pans. Cover and let rise 2 hours. Bake 30 minutes at 375°. Brush with melted butter when done.
Preheat oven to 350°. Mix 1/2 cake mix, margarine, vanilla and eggs until smooth. Stir in remaining ingredients. Drop by teaspoonfuls on ungreased cookie sheets. Bake at 350° for 10 to 12 minutes.
Combine first 4 ingredients in large bowl. Sift dry ingredients into another bowl. Mix the two mixtures together. Add 1 cup walnuts. Pour into greased tube pan. Add Topping (recipe follows). Bake at 350° for 1 hour.
Mix all ingredients together. Press 1/2-inch thick in pan. Cut into pieces. Chill before serving. Yields 24 pieces.
Cream the sugar and butter. Add remaining ingredients. Pour batter into greased and floured loaf pan. Bake at 350° for 50 to 60 minutes or until done.
Drain the peaches well. Arrange peaches on bottom of a well greased 9 x 13 pan. Set aside. Prepare cake mix according to package directions. Spread evenly over peaches. Sprinkle with cinnamon.
Use 1 c warm water and dissolve yeast. Put rest of water in lg. bowl and add sugar, salt and shortening and then add yeast mixture. Add flour until you can't mix no more. Put on floured board or table and knead until not sticky.
Let sausage and cheese soften at room temperature. Mix Bisquick, cheese and sausage. Roll into small balls and bake at 325° for about 8 to 10 minutes or until golden brown.
Cook pasta as directed. Mix all ingredients except sauce and reserved cheese. Stuff shells with mixture and place in baking dish. Pour sauce over all and top with remaining cheese. Bake at 375° for 30 - 45 minutes.
Bring butter and water to a boil. Remove from heat and stir in flour, sugar, sour cream, eggs almond extract, salt and baking soda; mix until smooth. Pour into a greased jelly roll pan. Bake at 375 degrees for 20 to 22 minutes. Cool for 20 minutes. Spread frosting on warm cake.
Chop onion and saute in 1 stick margarine. Then mix all ingredients together and put in 2-quart casserole dish. Top with grated cheese. Bake at 350° for 30 minutes or until lightly browned.
Mix potatoes with egg, green onions, dill, salt and pepper. With lightly floured hands, form into patties. Place an oyster in middle of each patty and enclose it completely with potato.
Microwave first four ingredients 8 minutes, stirring twice Mixture should thicken. Pour half of thickened mixture into beaten yolks and blend back into other half. Microwave 2-3 more minutes, stirring once. Stir in 2 Tbsp. butter, vanilla, and Choco Bake. Pour into a cooled shell.
Pare apples and cut in eighths. Arrange in unbaked shell. Combine 1/2 cup sugar with the cinnamon. Sprinkle over apples. Combine 1/2 cup sugar with the flour; cut in butter until crumbly. Sprinkle over apples. Bake at 400° for 40 minutes.
Cream oleo, sugars, eggs and vanilla until fluffy. Use a blender to powder the oatmeal. Freeze, then grate Hershey bar. Add all other ingredients; mix well. Roll into "ping-pong" ball size. Bake at 375° on ungreased cookie sheets for 8 to 10 minutes. Makes 13 dozen cookies.
Drop noodles into boiling water with 1/2 teaspoon salt and cook for 15 minutes, drain. Break chili into small pieces, place in a deep pan or skillet and add 2/3 cup water. Heat and stir until smooth and add 1 can undiluted cream of mushroom soup and 1 small can of mushrooms; heat and stir until well blended. In a buttered casserole dish, place a layer of noodles, then a layer of chili, topping with the green onions and Parmesan cheese, alternate until dish is filled. Bake 20 to 30 minutes at 350°. Serve hot with a green salad.
Chop all vegetables. Combine with vinegar, oil, sugar, salt and pepper. Toss to coat. Refrigerate; cover and serve several hours later.
Combine sugar, brown sugar, peanut butter, butter, egg and vanilla. Add flour and beat with electric mixer to form soft dough. Spread on 12-inch pizza pan. Sprinkle with chips and marshmallows. Bake 15 to 18 minutes or until marshmallows are light brown. Bake at 350°.
Brown pork chops. While pork chops are browning, microwave hash browns 10 to 13 minutes. Combine soup, milk, sour cream, dash of salt and pepper. Stir in hash browns, 1/2 Cheddar cheese and 1/2 French fried onions. Pour in baking dish. Put pork chops on top. Cover. Bake 40 minutes at 350°. Take top off. Put remaining cheese and French fried onions on top. Bake 5 minutes, uncovered.
Cook the rice in the salt water. When it becomes soft, filter and put away. (In the water you can put a little filed down onion.)
Salt and pepper round. Chop peppers and onions and add enough ketchup to make a paste. Cover the roast with the paste. Place roast in oven at 9:00 A.M. and cook all day, uncovered. Cook at 250° for the first hour and reduce temperature to 150° to cook for the rest of the day. Remove from oven at 5 or 6 P.M. Slice thin to serve.
Peel onions and slice 1/4 inch thick. Separate rings and soak in milk for one hour. Dip into egg, then roll in flour. Fry in hot oil until light brown (about 2 to 3 minutes), turning once. Drain on absorbent paper. Sprinkle with salt. Serve hot.
Pour off all liquid from pickles. Slice pickles round or long. Put in a pan. Add all the other ingredients, mixing well. Let set 2 to 3 days. Stir occasionally. Let sugar get all over the pickles. Pack into hot jars and seal. Chill in refrigerator before eating.
Combine first 4 ingredients, add salt and let soak overnight. Drain, do not squeeze. Add vinegar, sugar and spices. Boil 15 to 20 minutes. Seal in sterilized jars.
Mix all ingredients. Knead good; roll out and cut out cookies. Bake on a cookie sheet.
Mix together and put cheese on top. Bake in a 9 x 13-inch baking dish for 1 1/2 hours at 350°.
Mix sugar, eggs and butter. Add milk, flavoring and coconut. Bake in uncooked pie crust at 325°.
Mix onions and peppers together in a large mixing bowl, then spoon into jars and add salt. In a small saucepan mix the vinegar and water and heat. Don't boil. When the liquid is hot, pour into the jars, making sure the onions and peppers are covered. Seal and let sit for about a week before using. It's hot!
Fry bacon; drain and crumble. Combine bacon, cabbage, green pepper, onion, celery and salt in a saucepan and heat for 2 to 3 minutes, stirring constantly. Add tomatoes and mushrooms if desired and continue cooking until mixture is slightly thickened and tender. Makes 4 servings, 50 calories per serving.
In a large skillet, cook turkey and onions about 5 minutes, breaking up clumps; stir in tomatoes, lima beans, corn and water. Simmer 15 to 20 minutes.
Combine Bisquick, corn meal, 1/4 c. milk, oil and egg. Set aside. Brown meat, onions, taco seasoning, add tomato sauce and stir. Put Bisquick in pie pan and press to sides. Cover with meat mixture, beans, and chilies. Top with cheese and thin salsa. Bake at 350° for 10 to 12 minutes.
Brown sausage and drain. Cook rice partly; mix cream of mushroom, cream of chicken and 1 cup water. Mix everything together; pour in casserole dish and bake at 300° for about 20 minutes.
Spray a 13 x 9-inch baking pan with a nonstick vegetable coating. Combine sauerkraut, applesauce and onion; spread evenly over bottom of baking pan. Dip each chop in milk, then coat with seasoned mix. Layer on top of sauerkraut mixture. Bake, uncovered, at 425° until chops are browned and cooked through, about 1 hour. Makes 8 servings.
Cook spinach using package directions; drain well. Combine spinach, margarine, onion dip, salt and pepper in bowl; mix well. Spoon into 1-quart baking dish. Top with stuffing mix. Bake at 350° for 20 minutes or until hot and bubbly. Yield: 6 servings.
Combine butter with salad dressing mix. Slice the bread lengthwise and spread tops with butter mixture. Place bread under broiler (or cut surface down on grill) until crispy and golden brown.
Mix all ingredients. Put in casserole pan. Bake 45 to 60 minutes at 350° until hot.
Combine all ingredients except bacon. Heat through. Top with bacon. Serve with corn chips or potato chips. Makes 3 cups.
For each serving, add 1 package instant breakfast to 1 cup of milk. Stir until there are no bubbles on top. Add ground cinnamon so it floats on surface. Add 3 pieces of crushed Pop Tart crunch cereal. Mix.
A.M. or day before: Boil eggs and cool. Chop onions. Boil potatoes with jackets in salted water until tender. Drain and cool.
Mash garlic with salt, pepper and herb seasonings. Add oil and vinegar; rub mixture all over lamb. Place lamb on rack in a roasting pan. Roast at 350° for 30 minutes. Lower oven to 200° for 8 hours. No need to baste.
Slice bread in half lengthwise. Combine remaining ingredients. Spread mixture evenly over bread halves. Bake at 375° for 10 to 12 minutes or until brown and cheese is melted.
Boil noodles; drain and rinse. Place in large flat buttered dish. Mix softened cream cheese, cottage cheese and sour cream. Spread over noodles. Cook onion and green pepper until tender. Add ground beef, salt and pepper. Brown lightly, then add tomato sauce and mushrooms. Spread over cheese. Bake at 350° for 1 hour.
Each member of class brings in 2 pieces of fruit. Wash fruit and cut into bite-size pieces. Combine in large bowl and mix gently. Put in bowls and eat it.
Mix all the ingredients. Refrigerate several hours. Roll into approximately 1-inch balls. Bake at 350° for 20 to 25 minutes on greased cookie sheet. Good warm or cold!
Mix first 5 ingredients and make three holes. In first hole put vinegar. In second put vanilla flavoring. In third put butter. Add water; mix. Put in ungreased pan and cook at 325° for 25 to 30 minutes.
In a bowl, layer first 8 ingredients in order given. Chill for 24 hours. When ready to serve, salt to taste; toss with parmesan cheese. Serves 8 to 10. Must be made a day ahead.
Select a well-marbled standing rib roast. Let stand at room temperature for one hour. Rub roast with salt; sprinkle with pepper. Place on rack, fat side up, in shallow roasting pan.
Mix egg whites, salt and pepper. Dip onion rings into mixture, then coat with bread crumbs. Place in single layer on greased sheet. Bake for 10 minutes at 450°. Makes 4 servings.
Cook potatoes; drain. Mash. Add cheese, butter, milk, salt, pepper and sour cream. Mix well. If too thick, add more milk. Add ham.
Combine water and salt in a saucepan; heat to boiling. Remove from heat. Add cornmeal; mix thoroughly. Return to cook over moderate heat until mixture separates from bottom and sides of pan. Remove from heat. Take mixture by teaspoonfuls and shape into balls. In the palms of the hands, roll balls to 1/2-inch thickness, in the shape of small cigars. Deep fry in fat, heated to 375°, until golden brown. Remove and drain on absorbent paper. Makes 50.
Dissolve gelatin in water. Stir in remaining ingredients and pour into quart mold. Chill until firm.
Brown beef and onion in large pot. Combine remaining ingredients, except pasta and cheese. Bring soup to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Cook pasta in boiling water for 8 to 10 minutes; drain pasta. Add to soup; also add Parmesan cheese. Serve with additional Parmesan.
Boil chicken breasts until tender. Let cool. Remove from bone. Chop up in a Pyrex dish. Cool broccoli; drain. Pour on top of chicken. Mix cream of chicken soup and mushroom soup with mayonnaise. Pour mixture on top of broccoli (evenly). Spread cheese on top of mixture. Put bread pieces on top. Bake in 375° oven for 20 minutes.
Prepare and bake cake mix in a 9 x 13-inch pan according to package directions. Cool slightly. Poke holes in top of cake with a fork. Spread with the can of pineapple, juice and all. In mixer, put cream cheese and pudding together and slowly add milk. Blend slowly until mixture is of smooth consistency. Spread on top of pineapple. Spread Cool Whip on top of pudding mixture. Sprinkle on coconut and chill.
Beat the eggs. Add the sugar and shortening. Sift together the flour, salt, nutmeg and baking powder. Add the milk and vanilla.	Mix all together. Drop by small teaspoons into hot fat (375°). (Use 2 teaspoons, dropping them in hot fat first, to	allow the dough to slide off spoons easier.) Turn to brown evenly. Lift out of fat with a slotted spoon. Dust with 10x sugar or glaze.
Mix cinnamon and sugar. Melt oleo. Shape biscuits into balls. Dip in melted oleo and roll into sugar mixture. Put in greased loaf pan. Bake in a 350° oven about 30 minutes. May be glazed with icing.
Dip liver halves in brown sugar. Slice water chestnuts in halves. Hold each piece of liver and chestnut; wrap around with bacon slice. Secure both ends with toothpick. If you are not ready to use them, refrigerate up to 1 day. When ready to cook, place on broiler pan and broil each side until bacon is crisp (15 minutes). Can prepare 1 day in advance, but cook at last minute. Serves 8.
Cut tops from peppers. Remove seed and membrane. Combine salt, pepper, Worcestershire sauce, rice, egg, 3/4 cup soup, onion and ground beef in bowl; stir lightly. Pack each pepper with approximately 1/2 cup mixture. Place filled peppers in round microwave casserole; peppers should fit tightly in casserole. Pour remaining soup over filled peppers. Cover with plastic wrap. Microwave on High for 15 to 18 minutes.
Cook macaroni until tender. Mix egg and milk. Add a layer of macaroni, then cheese. Repeat. Pour egg, milk, salt and pepper over macaroni and cheese. Slice butter and lay on top. Bake 45 minutes or until brown.
Press sugar cookie dough into pizza pan or medium-size cookie sheet. Bake according to package directions until golden brown. Remove from oven and cool. While cookie is baking, mix softened cream cheese with sugar and vanilla and blend well. Spread over cooled cookie, leaving 1/2-inch border. Top with fresh strawberries, kiwi, grapes, blueberries, bananas (dip in lemon juice first), pineapple chunks or any kind of fruit that you like.
Thaw hash brown potatoes and mix all ingredients except the bread crumbs. Put in a 9 x 13 buttered baking dish. Top with bread crumbs. Bake at 350° for 45 minutes.
In a punch bowl, layer half of pineapple and fruit cocktail, half of pudding, half of cherry pie filling placed around outer edge of bowl and 1 container Cool Whip. Repeat steps. Top with remaining Cool Whip, chopped nuts and maraschino cherries. Refrigerate. Should be made the day you are going to use it. Will not keep.
Preheat oven to 375°. Sprinkle caraway seed over pie crust. Prick crust. Bake for 7 minutes. Fill pie shell with corned beef. Spread mustard over meat. Top with sauerkraut and cheese. Mix together eggs, cream, onion and dry mustard. Pour into pie shell and bake for 40 minutes. Let stand 5 minutes before cutting. Put together in 1 hour. Makes 8 servings.
Chop onion fine and saute with butter. In another pan cook pork and hamburger until done. Add spices and onions.
Roll crackers with rolling pin until crushed fine. Beat egg whites until stiff. Fold in sugar, salt and baking powder. Add crackers. Blend and add vanilla and nuts. Pour in greased pie pan. Cook about 30 minutes at 350°. Top with Cool Whip and chill.
Mix sugar, syrup, butter and salt. Boil together 2 minutes. Add 1 teaspoon baking soda and stir (caution: this will cause mixture to double in size and become frothy). Pour over popped corn in brown grocery sack. Shake well and microwave 1 1/2 minutes on High. Shake well again! Microwave 1 1/2 minutes on High again, watching carefully as it scorches easily.
Mix flour, butter and nuts together. Spread into a 9 x 13-inch pan by pressing it in pan with fingers. Bake at 350° for 15 minutes or until lightly brown.