HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and ground beef until crumbly. Add spices; cool mixture in a bowl. Cook shells according to package directions. Mix Ricotta into ground beef mixture. Fill shells with ground beef mix and place in 9 x 12-inch glass baking dish. Cover with spaghetti sauce and grated cheese. Cover with aluminum foil and bake at 350° for 30 minutes.
Crush garlic in small bowl; mix with oil and refrigerate for 1/2 hour. Bake bread cubes until brown and set aside. Cook eggs one minute in boiling water, then cool. Mix lemon juice, Worcestershire sauce, salt and pepper in large bowl. Tear lettuce into bite size pieces. Drain remaining oil from garlic; pour over lettuce. Break eggs over salad and toss well. Pour on lemon mixture, bread cubes and cheese. Toss well and serve at once.
Peel tater 'n thru a sieve, slowly add sugah while tater is still hot. Keep this heah up till you've gat a stiff dough. Roll this betwixt two sheets uv wax paper to about a 1/4-inch thickness. Spread wid a layer uv peanut butter 'n roll up lak you duz a jelly roll. Chill and slice.
Crush vanilla wafers. Mix with butter. Place in bottom of sheet cake pan. Mix sugar, eggs, margarine and vanilla flavoring. Spread over crust. Slice bananas. Spread drained crushed pineapple over bananas. Sprinkle with pecans. Top with Cool Whip. Garnish with cherries.
Mix mayonnaise, Italian dressing package and sour cream. Pour dressing over vegetables and refrigerate at least 2 hours before serving.
Coarsely chop chicken, shrimp and mushrooms. Mince green onions and celery. Beat eggs. Blend in salt. Stir in chicken, shrimp, mushrooms, onions, celery and bean sprouts. Heat 1/2 tablespoon oil in an 8-inch frypan over medium-high heat. Reduce heat to medium. Pour 1/4 cup egg mixture into frypan. Cook 1 minute on each side (should be lightly browned). Keep warm in a 200° oven. Repeat until all batter is used, adding more oil as needed. Serve with Foo Yung Sauce. Makes 4 servings.
Put oats in large mixing bowl and set aside. In sauce pan combine sugar, cocoa, milk and butter. Let come to boil on medium heat. Take off heat and add vanilla. Add mixture to oats and stir. Spoon onto waxed paper and chill.
Combine margarine and oil in skillet. Saute onion and celery until tender. Soak bread in cold water and squeeze dry. Add bread, parsley, seasonings, oysters and eggs to sauteed mixture. Cook, stirring, over low heat until bread is lightly browned.
In a medium bowl, stir melted chocolate into sour cream. Add pudding mix and milk. Beat until smooth. Fold in walnuts. Pour into pie shell; top with Cool Whip. Garnish with chocolate curls and walnuts. Refrigerate 1 to 2 hours or until firm.
Sift together the sugar, flour, soda and cinnamon; set aside. In a saucepan, place the water, margarine, oil and cocoa and bring to a boil. Pour over dry ingredients, mixing well. Mix together the buttermilk, eggs and vanilla. Add to chocolate mixture the butter mixture. Pour into a greased and floured 9 x 13-inch pan. Bake at 400° for 20 minutes.
Boil sugar and milk until it forms a soft ball when put in cold water. Add vanilla, then dates. Cook until it recedes from sides of pan. Cool. Add butter and beat until creamy; add nuts and coconut. Form into rolls. Place on oiled paper and set in refrigerator. Slice when cold.
Sprinkle jello over Cool Whip and blend. Add cottage cheese. Fold in drained crushed pineapple and chill.
Mix all ingredients together. Put into greased 13 x 9 x 2-inch baking dish.
Blend first 4 ingredients, then blend in shrimp, salt and pepper. Form into ball. Chill. Roll in chopped walnuts. Refrigerate or freeze. Serve with crackers.
Preheat your oven to 375°. Mix all ingredients together and bake for approximately 45 to 60 minutes until golden brown.
Place bacon in a 1 1/2-quart casserole dish. Cover with paper towel; cook on High for 4 minutes. Remove towel and bacon; reserve drippings in casserole dish. Crumble bacon; set aside. Stir in remaining ingredients. Cook, covered with paper towel, on High for 10 minutes, stirring twice. Top with crumbled bacon.
Cut chicken into small pieces. Mix well with other ingredients and put in greased 1 1/2 to 2-quart casserole. Bake for 1 hour, covered, at 375°. Can use leftover turkey (2 to 3 cups).
Put potatoes in bottom of a greased 9 x 13-inch baking pan. Mix everything else and pour over potatoes. Bake a little over an hour at 350°.
Cut or chop pepper, celery and onion into very small bite size pieces. Season to taste and pour all ingredients into a skillet or pan. Steam for 10 minutes or until pepper, onion and celery are tender. Cook turkey necks or gizzards normally. Season and cook until very tender. Set aside for cooling.
Brown meat, pepper and onions in fat. Add tomato soup, beans, salt and pepper. Mix chili powder, sugar, vinegar and water. Stir into the meat. Mix uncooked macaroni in last. Cook in covered dish at 350° for 40 minutes.
Brown ground beef, onions and jalapeno together. Mix meal, soda, salt, milk, eggs and corn together, put a layer of meal mixture, then a layer of grated cheese, then meat mixture. Bake in iron skillet for 30 to 40 minutes in 400° oven.
Mix dry ingredients, then mix with cut apples. Put into pie shell. Add butter in slices. Cover with top crust. Cook at 425° for 40 to 50 minutes.
Mix all ingredients together. Garnish with Spanish and black olives and egg slices, if desired.
Mix pudding mix with 3 cups milk; chill until thick. Add sour cream and nuts; mix well. In large container, put a layer of crumbled cake, next a layer of pudding mix, then a layer of cherry pie filling. Repeat this method again. Top with Cool Whip.
Melt butter and marshmallows in pan over low heat. Add food coloring, then corn flakes. Spoon out onto wax paper; top with 2 cinnamon candies.
Mix together catsup and horseradish to make an ample amount to horseradish sauce. Drain shrimp and add to sauce. Spread cream cheese over crackers and then spread shrimp mix onto cream cheese and crackers. Serve on a platter.
Cut up the chicken into serving size pieces. Combine the soups and wine and pour over the chicken. Cover and bake at 300° for 2 1/2 hours.
Cook broccoli, cauliflower and carrots. Drain. Put into casserole dish. Mix together mushroom soup, cream of celery soup, instant rice and Cheddar cheese.
Cream sugar and shortening. Then add remaining ingredients. Bake in grease, large loaf pan at 325° for 45 minutes to 1 hour.
Stir together the first 4 ingredients. Add shortening. Dissolve yeast in warm water and add with buttermilk. Stir together with flour mixture. Mix well and turn out on floured board. If needed, add more flour to make soft dough. Roll out 1/4-inch thick. Brush with melted butter. Bake for 15 minutes at 400°.
Combine all ingredients; mix well. Transfer to baking dish. Bake at 350° for 15 minutes. Serve warm with Triscuits.
Combine the raisins and apple juice in a small bowl. Allow to sit for at least 1 hour. You might want to soak the raisins overnight in the refrigerator. Grease two 9 inch cake pans. After the dough has risen the first time and has been punched down, divide the dough in half. Roll each portion to a rectangle 9x12 inches. Brush each rectangle with melted butter. In a small bowl, combine the sugar, cinnamon, and pecans. Stir to mix. Sprinkle this mixture over the buttered dough. Drain the raisins and sprinkle over the sugar mixture. Roll the dough jelly-roll fashion, starting with the 12 inch side. Cut into slices 3/4 to 1 inch thick. Place the slices cut side down in the cake pans. Cover and allow to rise in a warm place for about 45 minutes or until doubled. Preheat oven to 375 degrees. Pour 1/3 cup of the cream over each pan of rolls. Bake for 18 to 20 minutes. Remove from the oven and turn the rolls out onto a plate. Invert onto another plate so that rolls will be upright. Cool slightly.
Mix sugar, flour and salt in heat-proof bowl. Pour evaporated milk in a 2 cup glass measuring cup and add enough water to measure 2 cups. Whisk eggs and 1/2 cup of milk. Mix into sugar mixture. Stir. Add rest of milk. Place bowl over simmering water and cook, stirring constantly, 12 to 15 minutes until thick. Remove from heat and add butter and vanilla. Stir until butter melts. Place plastic over. Let cool 15 minutes. Stir; pour into shell. Cover. Refrigerate 3 hours until set.
Cook and drain broccoli. Mix milk, eggs, salt and mustard for liquid. Layer the bread, cheese, broccoli, ham, onion, more bread (cut with donut cutter). Put all this in a 9 x 13-inch greased pan. Pour liquid over this. Cover and refrigerate overnight. Bake 55 minutes at 325°.
Preheat oven to 350 degrees. Cream first six ingredients together until fluffy. Sift dry ingredients together. Gradually stir dye ingredients into creamed mixture. Stir in chopped butter cups. Drop by heaping teaspoonfuls onto ungreased baking sheets. Bake 12 to 15 minutes or until lightly browned. Remove from cookie sheet and cool on wire racks. Yield: approx. 5 dozen cookies.
Brown steaks in oil on both sides. Drain thoroughly and place in baking dish. Mix together all of the other ingredients in a large bowl and pour over steaks. Bake, uncovered, in oven at 350° for 1 hour. Serve over hot, cooked rice. Serves 4 to 6.
Drain pineapple, reserving the juice. Set pineapple aside. In a saucepan, combine juice with sugar, eggs and salt. Cook, stirring constantly, over medium-low heat until slightly thickened. Remove from the heat; cool. Stir in pineapple, celery, apples and pecans. Fold in whipped cream. Pour into a 9-inch square pan. Cover and freeze until firm. Let stand at room temperature for about 15 minutes before cutting. Serve on lettuce-lined plates, if desired. Yield: 12 servings.
Mix together and bake on a 9 x 13-inch pan at 350° for 30 minutes. Serve with English peas and carrots.
Cook zucchini in water, broth, mint, savory and soy sauce about 4 minutes. Put solids with a little liquid into processor. Puree then strain into saucepan. Add wine, lemon juice and rest of cooking liquid. Taste; add bouillon cubes if needed. If too thin, thicken with 1 to 3 tablespoons cornstarch, moistened with 1 to 3 tablespoons water. Serves 4. Serve warm or cold with a dollop of sour cream or yogurt.
Mix oleo and brown sugar. Add eggs 1 at a time. Sift and mix in the salt, flour and baking powder. Add the remaining ingredients. Pour into a greased and floured pan. Bake at 350° for 40 minutes. Cut while hot. Makes 35.
Cook and drain acini de pepe (macaroni). Drain crushed pineapple and mandarin oranges. Save juice.
Preheat oven to 425°. In medium bowl, combine cornstarch, sugar, nutmeg, cinnamon and salt. Set aside.
Juice lemons. Mix Eagle Brand, eggs and lemon juice. Stir well. Add Cool Whip. Put in pie shells and chill.
Boil for 5 minutes the oleo, brown sugar, corn syrup and salt. Add soda and vanilla; stir well. Pour over popped corn in large pan. Bake in oven 1 hour at 250°, stirring every 15 minutes.
Combine all ingredients; heat, stirring occasionally, over low heat until it is thick enough to serve. You can double the recipe if you want to serve more.
Mix seasoning into ginger ale. Add melted gelatin. Pour into mold. When begins to thicken, add fruit. Serve with mayonnaise.
In a large bowl, combine whipped topping and pudding mix. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Yield: 12 servings.
In a saucepan, combine the rice, water, soup mix, and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender.
Mix together eggs, sugar, mayonnaise, and pineapple. Combine flour, baking soda, cinnamon, ginger and salt. Add to pineapple mixture. Mix well. Fold in carrots and walnuts. Pour into greased and floured 9 x 13 inch pan. Bake at 350 degrees for 35 to 40 minutes. Cool and frost with cream cheese icing.
In large bowl, mix all ingredients in cake mix. Coat mini muffin tins with nonstick cooking spray. Fill cups about 2/3 full and bake in a 350° preheated oven for 15 minutes.
Cook pasta in salted water until "al dente". Rinse and drain. Cook asparagus 5 to 7 minutes; refresh in ice water. Combine Italian dressing, vinegar and seasonings; mix with vegetables and pasta. Refrigerate until needed. Serves 8.
Soften vanilla ice cream. Melt butter. Add and dissolve brown sugar. Add coconut and cereal. Spread and pat half of mixture into bottom of 13 x 9-inch cake pan. Evenly distribute 1/2 gallon vanilla ice cream into pan. Sprinkle remaining mixture on top. Freeze until ready to serve. Serve with thawed strawberries or fresh strawberries sweetened with sugar.
Mix together, spread in well-greased 9 x 13-inch baking pan. Bake in slow oven 325° for 45 minutes. When cooled cut into squares and roll in powdered sugar.
Combine pineapple and gelatin in a saucepan. Heat until gelatin is dissolved. Remove from heat. Add sugar, baby food and cream cheese. Beat until smooth. Cool. When mixture begins to thicken, fold in Cool Whip. Put in a mold or dish.
Place 2 packages unflavored gelatin in a bowl.	Add 1/4 cup cold water; stir.	Add 3/4 cup boiling water to mixture after dissolved.	Add condensed	milk, then 1	cup boiling water.
Roll out crescent rolls on cookie sheet and bake. Mix together mayonnaise, Hidden Valley and cream cheese. Spread on cool crescent rolls. Top with vegetables. Cut in squares.
Mix cake according to directions. Add 1/2 cup of pecans to mix. Bake at 350° for 45 minutes or until done. When done, mix Jell-O according to box. Punch holes in cake and pour Jell-O over cake. Put this in refrigerator to cool. When cool, put first layer on cake box and ice it, then put the drained, frozen strawberries on first layer. Apply second layer. Ice entire cake. Garnish with fresh strawberries and remaining pecans.
Mix and pour into round cake pans. Bake at 350° for 40 minutes.
Mix all ingredients except pepper and barbecue sauce. Cover both sides of meat and let stand overnight in refrigerator, covered with foil. Add pepper. Cover with foil and cook 5 hours at 300°. The last hour, uncover and add barbecue sauce.
Put milk in small bowl. Dip chocolate chip cookies in milk and make one layer in pan. With Cool Whip make a layer on top of the cookies in the pan. Repeat the steps above until the cookies and cool whip are used up. Once finished, let it sit in the refrigerator for one hour then serve.
Cook chicken until tender. Cut in small pieces. Cook rice according to directions on package. Saute onion and sliced water chestnuts in small amount of butter. Mix all ingredients together. Pour in 1 1/2 or 3-quart casserole. Top with grated cheese and bake 50 minutes at 300°.
Heat chicken stock or consomme to boiling. Dribble the egg, well stirred, gradually into the stock, stirring constantly. Add the soy sauce and salt (do not add salt if consomme is used). Add one thinly sliced green onion. This may be floated on the soup. Serves 2 or 3.
"Dump" cherry pie filling in bottom of rectangular cake pan. Layer pineapple, then dry cake mix. Top with slices of margarine and pecans. Bake at 350° until cake tests done, approximately 30 minutes.
Preheat oven to 350°. In a large bowl, mix flour, sugar, soda and salt. In a saucepan, combine oil, margarine, peanut butter, and water, bring to a boil. Pour hot peanut butter mixture over dry ingredients. Add buttermilk, vanilla and eggs. Mix well. Pour into greased and floured 12x18 sheet cake pan. Bake in preheated oven 15 to 20 minutes. Mean while prepare frosting.
In jars, put garlic, hot peppers and dill seed. Pack with okra. Bring to boil pickle salt, vinegar and water. Pour over okra and seal.
Preheat oven to 350°. Brown hamburger meat and drain off the fat. Add chopped onion and simmer 2 to 3 minutes until opaque. Add soup, mushrooms, salt and pepper; mix well and put into a casserole dish. Spread mashed potatoes over mixture. Sprinkle with Parmesan cheese. Bake at 350° until the cheese topping is light brown (and potatoes are heated through if cold mashed potatoes were used). Serves 3 to 4.
Let graham crackers soak in milk until soft. Cream butter, sugar and baking powder. Beat eggs separate; add yolks, then graham crackers, egg whites, coconut and nuts, if desired. Put white 7 minute icing on it. Bake two layers.
Make hamburg into patties and brown in margarine. Place patties in bottom of greased casserole dish (3-quart). Pare potatoes and cut into chunks. Arrange vegetables in layers. Add flour and salt to pan drippings and add 2 cups of water to make gravy. Pour over vegetables/meat layers. Cover and bake at 375° for 1 1/2 to 1 3/4 hours.
Mix diced cabbage, crumbled noodles, onions, almonds, seed and chestnuts. Mix together packet of chicken flavoring from Ramen package, oil, vinegar and sugar. Pour over cabbage mixture and toss. Can be made well in advance.
Heat oven to 350°. Oil a 11 3/4 x 7 1/2-inch baking dish. Heat oil in large skillet on medium heat. Add onion. Saute until softened. Push to one side of skillet. Add meat. Saute until brown. Add green beans. Cook and stir about 5 minutes or until thawed. Add potatoes. Combine tomato soup and water. Stir until well blended. Stir into skillet. Stir in basil, salt and pepper. Spoon into casserole. Sprinkle with bread crumbs. Bake at 350° for 30 minutes or until potatoes are tender. Let stand 5 minutes before serving. Makes 4 servings.
Heat oysters in their liquor. Add 1/4 cup margarine and seasonings. When edges of oysters have curled, add milk that has been scalded. Bring just to boiling, stirring occasionally. Remove from heat at once. Additional margarine and paprika may be added to each bowl as served.
Combine milk and soup. Add tuna, peas and 1 cup potato chips. Place in buttered casserole dish. Cover with 1/2 cup potato chips. Bake at 350° until bubbly.
Combine all ingredients in bowl and toss lightly to blend well. Chill at least 2 hours. Serve on crisp lettuce, if desired. Makes 6 cups or 8 servings.
Simmer in large pot for 20 minutes. Bring to boil. Put into hot jars. Seal and pressure at 5 pounds for 15 minutes. This can be used later with rice or with added vegetables for soup.
Mix together flour, butter and pecans. Spread out and bake for 15 minutes at 350°. Let cool.
Beat eggs, sugar, oil and pumpkin together until light. Stir together flour, baking powder, cinnamon, salt and baking soda. Add to pumpkin mixture and mix well. Spread batter in an ungreased 9 x 15 pan. Bake at 350° for 30 minutes. Cool, then ice with cream cheese icing.
In large bowl, gently toss strawberries with sugar; cover. Refrigerate 2 hours, tossing occasionally. Just before serving, alternately spoon strawberries, raspberries and blueberries into large bowl. Combine ice cream with orange peel. Spoon some on top of berries to garnish. Pass remainder in small bowl. Serve immediately. Makes 10 servings.
Melt Velveeta in slow cooker. Add chili and salsa. Heat thoroughly. Serve as dip with white corn nacho chips.
Mix pudding and milk. Let set. Add Cool Whip. Line 9 x 13-inch pan with graham crackers. Layer pudding and crackers, ending with crackers. Mix remaining ingredients in small bowl. Spread over dessert. Refrigerate overnight.
Wash chicken pieces and pat dry. Season with salt and pepper. In large skillet or Dutch oven, brown chicken in oil, then remove. Pour off all but 3 tablespoons fat. Add onion and garlic. Cook and stir until onion is tender. Stir chicken and remaining ingredients, except spaghetti and cheese. Cover tightly. Cook chicken slowly 1 to 1 1/2 hours or until tender. Stir occasionally, adding water when necessary. Skim off excess fat. Serve on spaghetti, sprinkle with Parmesan cheese. Serve with dilled zucchini and garlic bread.
Slice and boil squash until tender; drain. Combine all ingredients except a small amount of cheese and crackers. Bake 30 minutes at 350°.
Mix all ingredients thoroughly (mix in blueberries by hand). Bake in loaf pan at 325° for 1 hour. Sprinkle sugar on top.
If using fresh corn, cook it in boiling water for 5-10 minutes or until tender. Drain, keep water. Cut corn off cob. If you use canned corn, drain and keep liquid. Melt the margarine in a large saucepan and cook until onion is soft. Sprinkle in the flour, mixing well. Cook a couple of minutes, stirring constantly. Remove pan from heat and slowly pour in the milk, stirring to give a smooth consistency. Add the corn, along with salt and pepper to taste, and add about 1/2 cup of water used to boil corn. Bring soup to a gentle boil, stir as mixture thickens. Serve hot. Makes 4 cups.
Spread refried beans on bottom of dish. Mix cream cheese and sour cream together. Spread on top of beans. Chop onions and tomatoes and lay on top. Pour salsa on top and shred cheese on top. Serve with chips.
In a Dutch oven, heat the olive oil over medium high heat. Cook and stir the onion, carrot and garlic in hot oil about 3 minutes or until onion is tender. Stir in the undrained tomatoes, broth, water, uncooked rice and Italian seasoning. Bring to boiling; reduce heat and simmer, covered, about 20 minutes or until rice is tender. Stir in the spinach, beans, zucchini and pepper. Cook, covered, for 5 minutes more. If desired, sprinkle each serving with cheese. Makes 5 (1 3/4 cups) servings.
Grease a casserole and mix the grated Cheddar cheese and Ortega chilies in bottom of casserole.
Mix together sugar, cocoa and milk. Bring to a boil; boil for 1 minute and 25 seconds. Remove from heat. Add stick of butter (cut into chunks); stir until about melted. Add vanilla, peanut butter, then oats. Stir up very good, then drop by the spoonful onto wax paper. Cool. Makes about 24 cookies.
In a large bowl, mix ricotta cheese, shredded mozzarella cheese, romano cheese, parsley, eggs, salt, pepper and garlic; set aside.
Preheat broiler. Cut pepper in half lengthwise and remove the core and ribs. Flatten slightly and place on aluminum foil. Place under the broiler until skin is charred black. Remove to a plastic bag, seal and let steam for 10 minutes. Slip skin off. Reserve.
Put 1 c. water in large bowl. Add butter, salt, and sugar. Dissolve yeast in 1/2 c. water plus a pinch of sugar. Add to the bowl with other ingredients. Beat 1 egg and milk together and add to the bowl. Add flour to form stiff batter. Cover and let rise 15-20 minutes. Divide into muffin tins or form rolls. Makes 18 rolls in tins or a 9 x 13-inch pan.
Combine oil and sugar; add well beaten eggs. Sift together flour, cinnamon, allspice, salt and soda to first mixture. Add vanilla, chopped apples and pecans. Bake on sheet pan or tube pan for about 50 minutes or when toothpick comes out clean. Bake at 300° or 325°.
Fry bacon; drain and crumble. Discard all but 2 tablespoons bacon fat. Add potatoes and their sauce to pan. Stir in water. Heat to boiling and simmer 25 minutes until potatoes are tender. Carefully stir in vinegar, bacon and bacon drippings. Garnish with finely chopped egg.
Bake cake according to directions on box. Prepare pudding according to directions on box. Cool cake and break into small pieces or crumble it. In a punch bowl or another large glass bowl, make following layers: cake crumbs, pudding, pineapple, pie filling and Cool Whip; repeat layers. Store in refrigerator until served.
Pat fish dry. Mix soda and vinegar. Stir vinegar mixture and water into flour and salt mixture. Beat until smooth. Dip fish into batter. Fry about 3 minutes.
Mix first 8 ingredients well. Stuff peppers generously with meat mixture. Place in casserole. If you have meat left over, roll a few meatballs to put in around the peppers. Heat tomato soup with 1/2 can water and 1/2 can milk. Pour over peppers and bake, covered, at 350° for 1 1/2 to 2 hours. Serve with mashed potatoes and a salad.
Melt butter and brown sugar slowly, add milk and boil for two minutes. Chill. Add powdered sugar, vanilla and salt. Beat with mixer until thick enough to spread.
Cut potatoes up and put on to boil. When they are done, take off the stove, drain water and mash potatoes. Add butter, sugar, eggs, condensed milk and vanilla. Mix well. Pour into three pie crusts and cook in the oven at 350° until done.
Melt butter in top of double boiler. Add chocolate and blend. Add sugar, milk and salt and cook on low heat, stirring frequently, for 20 minutes.