HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger and onion; mix all ingredients except last 5, together. Let simmer 15 minutes (will be thin). Combine Mozzarella cheese, Cheddar cheese, egg and cottage cheese. Put a layer of sauce on the bottom of a 9 x 12-inch pan, then a layer of noodles, sauce, cottage cheese mixture, dry cheese and end with Mozzarella cheese mixture. Make this up 12 to 24 hours prior to baking. Put in fridge for 12 to 24 hours. Bake 1 hour and 20 minutes at 325°. Uncover last 10 minutes.
Line pie plate or quiche dish with pastry. (May use frozen, deep dish pie crust.) Prick bottom and sides of pastry with fork. Bake at 400° for 3 minutes. Remove and gently prick with fork. Return to oven. Bake 5 more minutes.
Mix onion, celery, rice, butter and broccoli together in a casserole dish. Pour soup and Cheez Whiz over all and bake 15 minutes at 350°.
Partially cook noodles (3/4 of required time). In baking dish layer sauce, noodles, cheese; repeat. Top with a little sauce and mozzarella. Cover with foil. Bake at 350° for 30 minutes. Remove foil and bake 15 minutes.
Heat oven to 400°. Grease two 6 cornstick baking pans or one 12 stick pan. Place in oven to heat. Cut frankfurters into 1/4-inch slices.
Blend all ingredients in a casserole dish. Sprinkle extra cheese on top. Bake at 350° for 20 minutes. Serve with nacho chips for dipping.
Whip shortening, adding both sugars. Add lightly beaten eggs, hot water and vanilla. Add dry ingredients along with chocolate chips and nuts. Drop large chunks of dough onto a greased cookie sheet and flatten slightly. Bake at 350° for 10 to 12 minutes.
Cream soft butter. Add sugar. Beat until fluffy. Add eggs, one at a time. Beat 1 minute after each egg. Add dry ingredients, beating only until mixed. Fold in sour cream and almond extract. Flour and grease pan (Bundt or tube). Add 1/3 of batter to pan. Put half preserves and almonds on top of batter. Put almost all remaining batter on top and remaining preserves and almonds. Add rest of batter on top. Bake at 350° for 1 hour. While warm, sprinkle with powdered sugar.
Prepare in order given, add paprika, celery salt and onion seasoning before serving.
Mix all but 1 cup cheese together and spread into 9 x 13-inch baking dish. Sprinkle with remaining cheese and some paprika. Bake at 350° for 45 minutes.
Place beef and onion in baking dish and pour rice over it. Mix other ingredients and pour over rice. Cook at 375° for 1 hour covered with tinfoil.
Season chicken with salt and pepper. Brown in hot oil in large saucepan over high heat; add sausage, cook 2 to 3 minutes. Remove chicken and sausage from saucepan; set aside. Cook onions, green pepper, celery and garlic in same saucepan over medium heat until tender-crisp. Stir in rice, red pepper, broth and reserved chicken and sausage; bring to a boil. Simmer covered 30 minutes. Stir in green onions and tomatoes. Makes 8 servings.
Mix 3/4 cup flour, sugar, salt and yeast in mixing bowl. Heat milk, water and margarine to lukewarm. Gradually add to dry ingredients. Beat 2 minutes with electric mixer. Add 1/4 cup flour; beat at high speed for 2 minutes. Stir in enough flour to make dough and knead for 2 to 3 minutes or until elastic. Make out in rolls and let rise for 15 to 20 minutes. Bake at 375° for 20 minutes.
Mix together and pat into 9 x 13. Sprinkle 1/2 c. chopped nuts over this.
Mix flour with baking powder, salt and soda; add nuts. Melt butter in saucepan; remove from heat and add sugar. Blend in egg and vanilla. Add flour mixture a small amount at a time, mixing well after each addition. Spread in an ungreased 9-inch pan. Sprinkle with chips. Bake at 350° for 20 to 25 minutes. Cool, then cut in bars. Makes 16 to 24 bars.
Melt margarine in pan. Mix flour, sugar and milk together. Pour over melted margarine. (Do not stir.) Pour fruit over all. (Do not stir.) Bake at 350° for 30 minutes or until lightly browned.
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Mix well, roll out on waxed paper. Cut into desired shapes with cookie cutter. Punch one hole in each so thread can be inserted later. Set aside to dry for several days. Use on Christmas tree for fragrance.
Blend together in blender to make really smooth. Preheat oven to 450°. Bake for 15 minutes. Lower heat to 350° and bake for 30 minutes.
Mix all together and cook all day on low in crock-pot. Serve over cooked rice.
Brown first 3 ingredients in oil. Cook spinach according to package directions. Drain spinach and set aside. Reserve liquid. Add water to make 1 cup. Stir spinach liquid and next 5 ingredients into meat mixture. Simmer 10 minutes. Combine spinach with remaining ingredients. Spread in 13 x 9 x 2-inch baking dish. Top with meat sauce and little more shredded cheese, if desired. Bake at 350° for 30 minutes. Serves 6 to 8.
Brown chicken in butter, then brown the mushrooms. Place chicken in large casserole. Mix the soups and pour over chicken. Place mushrooms on top. Refrigerate. When ready to bake, cover the casserole and bake at 350° for 1 1/2 hours.
Mix flour and water. Add remaining ingredients to soup pot. Cook slowly all day. At serving time, stir in 1 cup light cream.
In a large saucepan, add first 8 ingredients. Cook until hot and bubbly. Pour into ungreased 13 x 9-inch pan.
Boil okra in salt water for 10 minutes; drain. Fry bacon and remove from skillet, but retain for garnish.
Spread pineapple on bottom of Pyrex dish. Combine flour and sugar and sprinkle on pineapple. Sprinkle cheese on top. Combine crackers and margarine and spread on top of casserole. Bake 25 to 30 minutes at 350°.
Put in casserole (except cheese) and cover the top with grated cheese. Bake at 350° for 45 minutes.
Wash cauliflower and cut into small pieces. Layer bite-size shreds of lettuce, then onion, cauliflower and bacon in a large salad bowl. Mix last 4 ingredients and spread on it. Cover with plastic wrap and chill.
Combine carrots, apples and raisins. Add honey to yogurt and add to carrots, apples and raisins. Stir to blend.
Put water in kettle and bring to a boil. Add broccoli and boil 6 minutes. Drain. Mix broccoli, macaroni and cottage cheese together in bowl. Set aside. Coat an 11 x 7-inch baking dish with nonstick spray. Spread broccoli mixture in the dish. Beat eggs; add pepper, paprika and dry mustard to the beaten eggs and pour this over broccoli. Top with Mozzarella cheese. Bake at 350° for 30 minutes or until golden brown.
Chill all liquid ingredients. Mix just before serving, stirring only once. Pour over ice. Float sliced lemons and oranges on top of punch. Serves 24.
Blend all ingredients	except	apples in blender. Add 1/2 the apples. Cover, run on high speed until smooth. Add remaining apples, cover and run on high speed until smooth. Cook mixture in saucepan until thick (about 30 to 40 minutes). Seal in sterilized jars.
Put last 4 items in cheesecloth and simmer 20 minutes in the cider. Enjoy!
Saute the onions with the celery. Add salt and pepper to dredging flour. Brown on all sides in hot shortening. Mix tomato puree and hot water; pour over meat and onions. Add bay leaf. Simmer for 1 hour. Add remaining ingredients; simmer until all ingredients are done, approximately 1 hour, on low heat; stir often. Remove bay leaf. The liquid may be a little too thick. If so, add a little more water. It's supposed to be thicker than soup.
Boil potatoes about 10 minutes. Melt margarine and onion together until onion is tender. Stir in flour, salt and pepper. Cook over low heat, stirring constantly until mixture is bubbly. Remove from heat. Stir in milk and cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Slice potatoes and put in ungreased casserole. Pour cheese sauce over potatoes. Cook at 375° for 1 hour.
Cook and drain broccoli. Mix all together. Cook 30 to 40 minutes in a 375° oven. Serves 6.
Preheat oven to 350°. Place the butter in the pan and melt in oven for 3 minutes. Remove pan from oven and sprinkle graham cracker crumbs evenly. Pour on sweetened condensed milk evenly. Sprinkle on the chocolate chips and then the marshmallows. Press down with your fingers. Bake for 30 minutes. Cool completely and cut in squares.
Pour the Prego into your pot; add the tomato paste and mix. Cut up the whole tomatoes, then add to the sauce. Semi-precook your sausage (cut into bite size pieces first), then add to the sauce. Let simmer on low for approximately 30 minutes or until your liking. Stir frequently. Cook noodles and enjoy.
Blend well. Sprinkle with nutmeg. For chocolate, omit vanilla and add chocolate syrup.
Mix in order given. Add milk to thicken to consistency of regular corn bread. Bake in a greased pan until brown. Serve with Spanish tomato rice and fried beans.
Cream oleo; add sugar gradually and continue creaming. Add eggs, one at a time, and continue creaming. Sift the flour and fill the empty sugar box; add gradually and beat until smooth. Add lemon flavoring.
Rub 1 1/2-quart dish with a small amount of butter. Pour in all ingredients (including rest of butter). Bake at 400° for 40 minutes.
Squeeze the lemon until you have 1/2 cup of juice. In a medium-size bowl, combine juice and carrots. Prepare jello according to package directions. Add lemon juice and carrots. Refrigerate until jello is firm. Serve on slice of lettuce.
Preheat oven to 375°. In a large bowl, with mixer at low speed, beat cream cheese until smooth. Add eggs and next 6 ingredients. Add cheeses and sausage; fold together. Pour into ungreased quiche dish and arrange red pepper into pretty design. Bake for 30 to 45 minutes or until a knife, inserted in center, comes out clean.
In a 9 x 13-inch casserole dish, melt butter. Stir in sour cream and both cans of corn including liquids. Add corn bread mix. Bake at 425° for 45 minutes or until surface is browned.
Melt in square Pyrex dish the butter. Make a batter with next ingredients, except sugar. Mix with a spoon. Pour batter over butter. Do not stir; pour choice of fruit filling. Then sprinkle sugar on top. Bake at 350° for 30 minutes.
Mix all ingredients well. Store in covered 5-quart plastic ice cream container in refrigerator for up to 8 weeks. Bake muffins for 20 to 25 minutes at 350°. Yields 2 1/2 dozen. You can bake them right away, too.
Wash and slice cucumbers; do not peel. Alternate with onion and pack in bowl and place in refrigerator (covered). Mix sugar, salt and mustard, then add vinegar, celery seed, pepper and salad oil. Mix salad oil 1/2 at a time so it will mix up well. Pour the mixture over cucumbers and onion and refrigerate until time to use. Make night before so it will season; will keep for 1 week.
Heat tomato soup, cream cheese and mayo until smooth. Combine Knox gelatine and water and pour into soup mixture. Add shrimp, celery and onion. Pour into an oiled mold and allow to set. Serve with crackers.
Mix sugar and water. Boil (5 to 10 minutes) until completely dissolved. Remove from fire, add butter or margarine. Serve hot over hot pancakes.
Cook onion in hot butter until soft. Add water, catsup and seasonings. Simmer over low heat for 10 minutes. Add frankfurters; cook over low heat for 5 to 8 minutes. Makes 6 servings.
Clean cranberries. Combine sugar and wine in saucepan. Heat on medium. Stir to boil. Add cranberries, cinnamon and orange zest. Heat on high to boiling. Simmer, partially covered, until berries burst (about 10 minutes). Remove cinnamon and orange zest. Pour into serving container and put in refrigerator until cool and hardened.
Blend together the margarine, egg and powdered sugar. Add drained, chopped cherries, dates and nuts. Drop by teaspoon into graham cracker crumbs and roll.
Combine all ingredients in large mixing bowl; stir until well blended. Spread in greased 13 x 9 x 2-inch baking dish. Bake in preheated 350° oven for 25 to 30 minutes, until golden brown. Cut into bite size serving pieces. May be served hot or cold.
Wash the tomatoes and slice 1/4-inch thick. Dip in eggs, then dip in cornmeal or flour that has been seasoned in salt and pepper, coating both sides. Fry in hot oil several minutes on each side until crisp.
Whip cream until almost stiff. Add sugar until sweet. Finish whipping cream until completely stiff. Add remaining ingredients and refrigerate.
Butter sides of 2-quart saucepan. Combine milk and sugar and stir over medium heat until sugar dissolves and mixture boils. Cook to soft ball stage. Remove from heat and quickly add marshmallow cream, peanut butter, chocolate and vanilla. Stir until just blended. Pour into buttered pan.
Preheat oven to 350°. Beat cream cheese, sugar and eggs together until creamy. Place a vanilla wafer in bottom of cupcake paper in a muffin tin. Fill 1/2 full with cream cheese mixture. Bake at 350° for 15 to 18 minutes. Cool. Top with cherry pie filling. Makes 20.
Prepare wild rice according to basic directions on package. Saute bacon to extract drippings, then add butter, onion, green pepper, celery and mushrooms. Continue sauteing until vegetables begin to soften. Stir in flour. Slowly add chicken broth, stirring to make a smooth mixture.
Soak apricots for 3 to 4 hours. Add orange juice to sugar. Add apricots. Simmer on low fire to well cooked. Cool mixture. Put mixture in blender and puree. Add whipping cream. Arrange layers of apricot cream and ice cream. Decorate with nuts.
Cut lettuce bite size. Medium chop tomatoes. Thin slice onion. Add olives and Feta cheese. Toss while adding virgin olive oil to coat salad. Squeeze lemon juice over salad to taste; toss again.
Cook 2 cups rice. Cook broccoli by directions on pkg. Mix cooked rice with mushroom soup, broccoli, cheese, and melted butter. Cook in oven for 30 minutes at 350 degrees.
Bake potatoes until done. Cut potatoes in half and remove potato from shell. Place pulp in large mixing bowl. Place shells on a cookie sheet.
When cheeses are soft enough to shape, mix with remaining ingredients except parsley. Form into ball. Roll in parsley flakes and/or chopped nuts. Serve with crackers. Refrigerate at least 8 hours.
Combine flour, sugar, cocoa, baking soda and salt in large mixing bowl. Add water, oil, vinegar and vanilla. Stir with a spoon or wire whisk until batter is smooth and ingredients are well blended. Pour into two greased and floured 9-inch layer pans or 8-inch square pan. Bake at 350° for 35 to 40 minutes or until cake tester inserted in center comes out clean. Cool for 10 minutes; remove from pans. Frost as desired.
Mix margarine, sugars and egg together. Add remaining ingredients (except the peanut butter cups) and mix well. Roll into balls the size of small walnuts. Roll in sugar and put into tiny muffin pans. Bake at 375° for 7 to 8 minutes. Take out of oven and push peanut butter cups into center of cookies. Makes 4 dozen.
Preheat oven to 325°. In bottom of baking dish, line with Ritz cracker crumbs. Place a can of asparagus (drain the juice and set aside) on top of the Ritz crackers. Combine the juice and the cream of mushroom soup together; pour over the asparagus. Top with grated cheese and bake until it bubbles for about 20 to 30 minutes.
Cook the broccoli according to directions. Drain. Mix the soup and sour cream. In buttered casserole, layer the broccoli and soup mixture and 1 cup of Cheddar cheese. Bake, uncovered, at 375° for 20 minutes or until hot and cheese is melted. Makes 8 servings. Can be prepared the day ahead and cooked later.
Sift flour. Measure and sift with baking powder and salt. Cut in shortening. Add milk to form a soft dough. Knead lightly on floured board for a few seconds. Roll out 1/4-inch thick. Fold over so dough is 1/2-inch thick. Cut with a biscuit cutter. Place on a greased baking sheet. Bake about 12 minutes at 450°.
Mix together all ingredients and bake in oblong baking pan. Bake at 350° for 20 to 25 minutes.
Chop cukes, sweet green peppers, sweet red peppers and onion. Dissolve salt into water; pour over vegetables. Let stand 3 to 4 hours; drain thoroughly. Combine white vinegar, dry mustard and dill seed in a pan; heat until boiling. Add vegetables; bring to boil again. Pack hot in hot jars. (You can add 1 head of dill to each jar before adding vegetables, if you desire.) Process in water bath for 10 minutes. Makes about 6 pints.
Preheat oven to 350°. Dissolve yeast in warm water and let sit 5 minutes. Sift dry ingredients. Add shortening and mix until crumbly. Add milk and yeast mixture. Mix well and cover bowl. Refrigerate	at least 1 hour (or overnight is better). Roll out on floured board. Cut and bake at 350° for 10 minutes or until golden brown.
Bring ingredients to boil. Cover and simmer for 1 hour. Remove from heat and when pan is lukewarm, add 1 quart 100 proof vodka and 3 teaspoons vanilla. Stir and cool. Best to store for 3 weeks for better flavor.
Bring water to a boil. Break spaghetti in half and drop in the boiling water. Boil until tender; drain and rinse with cool water. Add to the meat balls and tomato sauce for a delicious meat ball and spaghetti dinner.
Combine cream cheese and sour cream; mix. Add crab, onion and garlic salt. Mix together. Sprinkle paprika on top and refrigerate. Great as a dip with crackers or chips.
Cut up spinach. Drain well. Mix all ingredients and chill. Serve in a hollowed out round loaf of bread. Use bread cubes and crackers for dipping.
Make brine with sugar, salt, vinegar and water. Bring to boil; lower heat and simmer 15 minutes. In each hot jar, put grape leaf, head of dill, garlic clove, bay leaf and mustard seed. Pack cukes into jar, top with another head of dill. Fill jar with hot brine and seal.
Prepare lamb chunks and have ready, along with the onion and mushrooms. Have heavy casserole ready.
Drain pineapple. Save juice. Add enough water to the juice to make 1 cup. Blend butter, flour and sugar in a saucepan. Gradually stir in pineapple juice. Cook until thickened over low heat, stirring constantly, until smooth. Add tidbits. Pour into greased 9 x 12-inch baking dish. Cover with marshmallows. Bake at 400° until brown.
In medium bowl, blend cheese with fork until smooth. Stir in pineapple, 1/2 cup nuts, onion and seasoned salt. Shape into ball. Roll in remaining nuts. Wrap in foil or plastic wrap and refrigerate.
Heat 3 tablespoons oil in heavy large skillet over medium heat. Add sausage and saute until brown, about 8 minutes. Transfer sausage to bowl, using a slotted spoon. Reserve sausage drippings. Sprinkle both sides of chicken pieces with cayenne pepper. Add to skillet with sausage drippings. Saute until brown and cooked through, turning occasionally, about 5 minutes. Transfer chicken to bowl with sausage.
Combine peaches and water in saucepan. Bring to boil. Reduce heat; simmer uncovered about 15 minutes. Drain. Chop peaches and toss with flour. Cream butter and sugar until fluffy. Blend in egg yolks and extracts. Gradually mix in flour-peach mixture. Shape in small balls. Place on baking sheet and bake at 325° about 25 minutes or until lightly browned. Roll in powdered sugar.
Blend sugar, salt and evaporated milk. Cook to 332° (soft ball stage). Remove from heat. Add vanilla, butter and pecan halves. Beat just until candy begins to thicken. Drop by tablespoonfuls onto wax paper. (Work fast, for candy hardens quickly.) Yields 1 1/2 dozen pralines.
Combine ground pork, onions and water. Cook slowly for 1 hour or until done. Add spices, salt, pepper and potatoes. Let stand overnight. Next morning, skim fat. Fill double pie crust with filling. Bake at 425° for 30 minutes.
Grease and flour 2 (9-inch) cake pans. Prepare cake as directed on box except substitute pineapple for water. Stir in coconut and rum flavoring. Pour into cake pans. Bake at 350° or as directed on box. Cool in pans for 10 minutes. Remove from pans and cool completely. Fill and frost layers with Cool Whip. Sprinkle with toasted coconut. Refrigerate.
Cream butter and sugar, then yolks (slightly beaten). Add almond extract, then add enough flour, mixed with baking powder, to make a soft dough. Chill several hours. Roll and cut with cookie cutters; bake at 350° for 10 to 15 minutes. Add sprinkles before baking.
Combine sugar, margarine and milk in saucepan. Bring to boil and cook 14 to 16 minutes.	Remove and add vanilla, peanut butter and marshmallow cream. Stir until creamy. Pour into buttered pan. Cool and cut.
Put roast in the bottom of casserole. Sprinkle with dry onion soup mix. Put cream of mushroom soup in casserole. Pour 7-Up over all this. Bake at 275° for 4 hours. Check at 3 1/2 hours.
Brown hamburger, onion, green pepper and garlic. Mix soups and water. Add hamburger mix and 1/2 cup cheese. Mix spaghetti with this and put in a casserole; top with remaining cheese and bake in a moderate oven for 30 minutes.
Dissolve jello in 1 cup hot water and 1 cup juice from fruit. Chill until set; whip cream cheese and jello together. Fold in Cool Whip. Add fruit and mix well. Pour into mold and chill until set.
In saucepan, combine the first five ingredients; add 1/2 tsp. salt. Cover and cook until squash is tender, about 6 minutes. Drain well; set aside. Combine crumbs and butter; spoon half into a greased shallow 1 1/2 quart baking dish. Combine soup, water chestnuts, carrot, mayonnaise, pimentos, sage, pepper and remaining salt; fold into squash mixture. Spoon over crumbs. Sprinkle with cheese and the remaining crumb mixture. Bake uncovered at 350° for 30 minutes or until lightly browned. Yield: 8 servings.
Mix the brown sugar, flour and water. Bring to boil and cook 5 minutes, stirring while cooking. Take off and add salt and lemon juice. Return to cooking for 5 minutes more. Take off and add butter and raisins. Allow to stand before using. Delicious with ham!
Make pizza crust (dough) as directed on bread mix package. Spread dough on greased pizza pan, or flat pan. Mix sugar, tomato sauce, garlic salt, red pepper and Worcestershire sauce in bowl, then spread over pizza crust. Spread sliced hot dogs on crust, then the cheese. Preheat oven to 375°. Bake for 25 to 30 minutes.
Melt white chocolate in 1/2 cup boiling water; cool. Cream butter and sugar. Add eggs, one at a time. Add white chocolate, vanilla, flour and baking powder alternately with milk. Stir in coconut and nuts. Bake in 2 pans lined with waxed paper and greased at 350°.
Melt chocolate in top of double boiler. Remove from hot water. Let stand five minutes to partially cool. Add salt, raisins and nut meats. Blend well. Drop from teaspoon onto a sheet of waxed paper. Makes about 30 pieces.
Boil chicken, when cooked, debone and cube. In boiling stock from chicken, cook spaghetti, pepper, onion, and celery. Drain when tender. Heat cheese and soup in microwave, add spaghetti and chicken.
Mix all together and pour into a 9-inch unbaked pie crust. Bake at 350° for 40 to 50 minutes.
Mix sugar and oleo together. Add flour, vanilla and nuts. Work like bread until it forms a soft dough. Mold in hand with fingers making imprint. Place on cookie sheet close together. Bake 15 minutes at 400°. Dust with 10x sugar.
Combine flour with soda, baking powder and salt. Cream butter in large bowl. Blend in sugar, honey, eggs and the flour mixture. Add cereal and mix thoroughly.
Mix together cream cheese and sugar. Fold in Cool Whip and crushed pineapple. Spoon into pie crust. Top with pineapple chunks. Chill 2 hours or overnight. Garnish with additional Cool Whip if desired.
Pour half and half into large bowl, add pie filling, mix. Beat until well blended. Let stand 5 minutes. Fold in whipped topping and crushed cookies. Spoon into crust. Freeze until firm. About 6 hours or overnight. Remove from freezer, let stand 10 minutes to soften before serving. Store leftover in freezer.
Mix sugar, Karo syrup and cold water. Cook to 242° on candy thermometer. Stir occasionally. Remove from heat; add butter and peanuts. Continue cooking to 292°. Remove from heat and add 1 rounded teaspoonful baking soda. Mix quickly and pour onto buttered pan or pans. Cool slightly and pull until thin. Cool. Break into pieces and store in airtight container.