HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and pour over meat. Refrigerate for 2 hours or more. Grill or you may cook in your oven at 350° for 30 to 45 minutes.
Spread 1/2 cup of spaghetti sauce in ungreased 13 x 9 x 2-inch baking pan. Layer 1/2 the ravioli, 1 1/4 cups of sauce, 1 cup cottage cheese and 2 cups Mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 to 40 minutes. Let stand 5 to 10 minutes before serving.
Coat Dutch oven with cooking spray. Add margarine, onion and garlic; saute until tender. Stir in eggplant, zucchini, green pepper, tomatoes, oregano, salt and pepper. Cook over medium-high heat for 15 minutes, stirring frequently. Remove from heat and stir in carrot. Cool.
Cream butter and sugar until creamy. Add eggs one at a time, beating between each addition. Beat well. Add bananas and nuts. Stir in flour and soda. Pour into a greased loaf pan and bake at 350° for 45 minutes or until a toothpick inserted in the middle comes out clean. Wrap in foil; store in fridge overnight.
Cream the butter until it is light. Blend in sifted flour and baking powder. Add liquid sweetener. Combine with vanilla and other liquid, milk, juice or coffee and mix thoroughly. Sprinkle cinnamon over dough and knead until streaked. Shape dough into balls 1/2 inch in diameter and arrange on ungreased cookie sheet. Flatten balls with fork dipped in cold water. Bake at 375° for 15 minutes. Makes 30 cookies, 30 calories each.
Wash rice four times in cold water in medium size pan. Cover slightly with water; steam with lid on until water is taken up, about 3 to 5 minutes. Check frequently; when you tilt pan and no water is seen, take off stove. Put rest of ingredients in a large baking dish (about 3 1/2 quarts). Add rice. Bake, uncovered, at 325° for 1 1/2 to 1 3/4 hours. Stir occasionally during first 1/2 hour.
Mix together with hands and roll in coconut. Refrigerate and serve with gingersnaps.
In large pitcher, place limeade concentrate. Slowly add carbonated beverage. Add kiwi. Serve over ice. Serves 4.
Mix cream cheese, Worcestershire sauce, dried beef (chopped fine) and garlic well. Roll into round ball. Mix pecans and parsley and then roll cheese ball into the mixture. Great for a party.
Melt butter over medium heat. Add onion and celery and cook, stirring occasionally, until softened (8 to 10 minutes). Stir in sage and water. Bring to boil and then add stuffing mix. Remove from heat and let stand for 5 minutes. Use fork to fluff stuffing.
Combine 1/3 flour, yeast, sugar and salt in mixing bowl; stir. Combine all liquid and shortening in bowl; heat in microwave to 130°. Combine liquid with flour; mix on medium speed on mixer for 3 minutes. Install dough hooks. Add remaining flour; knead for 7 to 10 minutes. Rise for 30 minutes. Punch back down; roll once and make into rolls. Let rise. Bake at 375° for 10 to 12 minutes.
Cream oil and sugar. Add eggs and vanilla. Beat well. In a separate dish, blend cocoa and food coloring; add to sugar mixture. Add flour, buttermilk and salt alternately. Mix soda and vinegar in a cup and add to batter. Mix thoroughly.
Line an 11 x 7-inch pan with foil. Cream oleo and sugar. Add eggs, one at a time. Add flour, then vanilla. Fold in nuts and dates. Bake at 350° for 45 minutes. Cool completely before cutting.
Cook sausage done; drain and set aside. Beat eggs and milk, salt and mustard. Line a greased baking dish with a layer of bread. Add sausage and cheese. Pour egg mixture over this. Refrigerate overnight. Bake at 350° for 45 minutes.
Preheat oven to 350°. Grease and flour an 8 1/2 x 1 1/2-inch baking dish. Combine margarine in a large bowl and cream with sugar until light and creamy. Add eggs, one at a time, blending well after each egg addition. Add chilli peppers (leave seeds in if you prefer a hotter taste). Add pimiento and cream-style corn and blend well. Then add the two cheeses and salt. In separate bowl, sift the flour, cornmeal and baking powder and add the cheese mixture. Blend and pour into the prepared baking dish. Reduce heat to 300° and bake 1 hour.
Wash trout and pat dry. In a saucepan, melt butter in vermouth; stir in orange peel, lemon juice and vegetable seasoning. Place trout in baking dish. Brush each side of fish with butter mixture. Lay potato slices on top of fish. Sprinkle on garlic, onion and parsley. Wrap baking dish in foil, sealing tightly. Place sealed dish over barbecue coals and grill 10 to 15 minutes or until fish flakes easily. Or in the oven, bake covered at 325° until fish flakes easily.
Cook potatoes until soft. Drain off water. Mash potatoes. Pour in milk. Mix flour, seasoned salt, Italian seasoning and paprika, then add to milk and potatoes. Take a spoon and spoon mixture into skillet. Fry until brown on both sides.
Chop, prepare and measure ingredients. Preheat oven to 350°. Combine vegetables, onion, mayonnaise and soup into a large bowl. Using fingers, mix well. Pour into a 1.5-quart casserole dish. Top with Cheddar cheese. Set aside.
Combine apple cider and Hot Buttered Drink Mix in a mug and stir well. Garnish with orange slice and sprinkle with nutmeg if desired.
Mix all ingredients together and chill before serving. You can substitute other flavors of Jell-O and fruit.
Combine all ingredients in Dutch oven over low heat, stirring occasionally. Cover and simmer for 1 hour.
Cream butter and gradually add the sugar; cream together until light and fluffy. Add well beaten eggs. Sift flour before measuring and add to it the spices and the salt. Dissolve soda in buttermilk and add it and the flour mixture alternately to the sugar-butter-egg mixture, beating after each addition. Lightly dredge the nuts and fruit in a little extra flour to the mixture, then add the jam. Stir well. Grease and paper line two 9-inch cake pans 2-inches deep. Bake at 325° for 40 minutes or until done. Ice with caramel icing.
Mix milk and pudding together. Let thicken. Add sour cream and Cool Whip; mix together. Spoon pudding in a big bowl. Layer wafers and bananas. Keep on layering until pudding mix is used up. Sprinkle vanilla wafers on top. Let set for 15 minutes on table top. Then refrigerate.
Cream peanut butter and butter together. Gradually add Karo. Sift flour, sugar and salt together and stir into butter mixture. Then add slightly beaten eggs and vanilla. Mix well. Pour into unbaked pie shell and bake in moderate oven (300° to 325°) until golden brown and just a little shaky in the middle. Bake 50 to 55 minutes.
Mix all ingredients except berries with mixer. Then fold in berries. Bake in tube pan for approximately 45 minutes to 1 hour on 350 degrees.
Mix all together and bake in a casserole for about 1 hour at 350°. Excellent.
Combine all ingredients. Cover; chill 1 hour. Serve with sliced vegetables and crackers. Makes 1 1/3 cups.
Brown ground beef and pork with the onions. After browning meat put in boiler with other ingredients and boil slow for 20 or 30 minutes; add 1 can red kidney beans.
In a frying pan, brown ground beef. Drain off fat. Add tomato sauce, oregano and garlic salt. Pat each biscuit out to form its own crust. Place crusts on a cookie sheet. Top each crust with some of the ground beef mixture. Sprinkle with grated cheese. Bake at 450° for 10 minutes. Makes 10 servings.
In saucepan, combine egg yolks, sugar and lemon juice with rind. Cook over medium heat, stirring constantly, until thick. Remove from heat. Add cream cheese and beat until smooth. Stir in nuts. Spread mayonnaise on bread slices. Top bread with lemon mixture. Slice into pretty little sandwiches. Good finger food.
Melt margarine. Add brownie mix; add egg and blend. Pat into a 9 x 12-inch pan. Blend cream cheese until fluffy. Add 3 eggs and powdered sugar. Blend until smooth. Pour over brownie mixture and bake at 325° for 1 hour or until brown. Let cool and cut into squares and refrigerate.
In a large pot, cook potato, carrots, celery and ham in water about 20 minutes or until vegetables are tender. Drain and remove vegetables, reserving liquid.
Beat eggs. Add milk. Stir in sugar to which 2 tablespoons of flour has been added. Add melted oleo and coconut. Bake in a 10-inch unbaked pie shell at 350° for 45 to 60 minutes. Very good!
Mix egg and milk; add dry ingredients and cubed bread. Make into 1 oblong dumpling about 8 inches long. Let rise 1 hour under large mixing bowl. Put into boiling water and boil for 10 minutes in covered kettle. Turn and boil for another 10 minutes. Cut with a knife or string.
Sprinkle 1 teaspoon Mrs. Dash in bottom of roast pan. Sprinkle roast with Mrs. Dash. Place roast in pan. Pour in water. Cover with	foil and bake at 350° for 2 hours or until bones can be removed with kitchen tongs. Eat and enjoy!
Combine yeast, whole wheat flour, 1 cup unbleached flour and salt in mixing bowl. Heat honey, butter and milk until liquids are very warm. Add gradually to flour mixture. Mix on medium speed for 2 minutes. Knead in 1/2 cup unbleached flour until dough forms a ball (about 5 to 7 minutes). Cover and let rise 1 hour, until doubled. Punch dough down; divide in half. Form each half into 12 to 18 smooth balls, depending on how large you want the rolls to be. Let rise. Bake at 400° for 20 to 25 minutes.
Roll crackers, place in bowl, reserving 1 cup. Pit dates and cut fine. Cut marshmallows if large. Combine date, nuts, and marshmallows with crackers in bowl. Mix well with just enough cream to hold mixture together. Form mixture into a roll, and roll in reserved crumbs to coat well. Chill several hours, slice, and serve with whipped cream.
Put bread (one slice) and put cheese on bread. Put other slice bread and put margarine on top. Cut on high frypan. Turn when brown and cheese has melted. Let Mom clean up pan, but fix her one grilled cheese first.
Slice onions. Cook in shortening with ground beef until meat is brown. Add cut celery, bouillon cube (dissolved in 1 cup boiling water) and add flavoring to meat. Cover and cook 10 minutes. Add remaining ingredients. Serve over rice.
Cream butter and cream cheese. Slowly add sugar. Beat until fluffy. Beat in egg yolk and flour. Add vanilla and mix well. Chill dough at least one hour. Place on a well-greased cookie sheet. Gently press a cherry or pecan into each cookie. Bake at 325° for about 12 to 15 minutes.
Place chicken, broth, carrot, celery, onion, thyme and salt in a large pot. Bring to boil, then reduce to low heat. Cover and simmer for 20 to 30 minutes or until chicken is tender. Remove chicken from pan to cool. Remove skin and bones. Cut into small pieces. Set aside.
Cook beans; drain and reserve liquid. Combine onions, red pepper, soup and water in pan; heat through. Blend sour cream and curry powder into soup mixture. Stir in lima beans. Turn mixture into a 6-cup casserole. Combine bread crumbs with melted butter. Stir in bacon crumbles. Sprinkle over lima bean mixture. Bake, uncovered, at 350° for 25 minutes.
Slice sugar cookies and put into greased cookie sheet. Bake until brown at 350°. Let cool.
Butter a 10-inch spring-form pan. Dust with crumbs. Make thin layer of crumbs on bottom for crust. Cream sugar and cream cheese together. Beat eggs, 2 at a time; mix into cheese mixture. Add flour, vanilla and cream; mix. Pour over crumbs. Bake at 350° in preheated oven for 65 minutes. Shut off oven; leave in for 30 minutes. Open oven door; leave in for 30 more minutes. Take out of oven; remove from pan. Chill. Top with fruit.
Mix and pour into 9 x 13 pan. Chill until firm. Mix 1 package cherry jello and pour over salad. Chill until firm.
Preheat oven to 375°. Combine dry ingredients. Beat butter and sugars until creamy. Add eggs one at a time and beat in well. Add vanilla. Gradually beat in flour mixture. Add chips and nuts. Drop by rounded tablespoonfuls on ungreased baking sheets. Bake 9 to 11 minutes. Makes 5 dozen.
Peel and cube potatoes. Boil in lightly salted water until tender. Drain well. Beat with electric mixer. Add remaining ingredients and beat well.	Put in a 9 inch x 13 inch pan.	Bake at 350° for 30 to 45 minutes until golden around the edges.
Cook green beans in boiling water until tender. Drain water from beans. Stir into beans 1 can Campbell's mushroom soup. Pour mixture into serving dish. Garnish with sliced almonds.
Place cauliflower and water in a 1 1/2-quart covered casserole. Microwave 9 minutes on High; drain. Combine mayo, onion, mustard and salt. Spoon mustard sauce on top of cauliflower. Sprinkle with cheese. Microwave 2 to 3 minutes. Let stand 2 minutes. Serve.
Combine all ingredients; pour into the unbaked pie crusts. Bake at 350° until good and brown.
Crumble cornbread in a large bowl, add all ingredients and place in refrigerator. Best if prepared the night before serving. (If prepared the night before, do not add tomato until ready to serve.)
Combine flour, salt, pepper and paprika in a paper bag. Drop portion of beef into bag. Shake until coated. Place in 8-quart casserole dish with oil. Bake at 400° for 30 minutes; stir well.
Mix all ingredients and bake in well-oiled deep pie pan for 40 minutes in a 350° oven.
Preheat oven to 400°. Grease a glass pie dish. Mix 1 cup cheese, chicken, partially cooked broccoli and spoon into pie pan. Beat eggs; add milk, then Bisquick. Beat until smooth. Stir in spices to taste. Pour egg mixture into pie pan, covering chicken-broccoli mixture. Bake until knife inserted in center comes out clean (about 20 to 30 minutes). Top with remaining cheese. Bake until cheese is just melted. Serve warm.
Stew raisins in 2 cups water for 15 minutes; let cool. Cream together melted butter, egg, oil, spices, sugar, flour, salt and cool water. Add cooled raisins and baking soda mixture. Bake in greased 13 x 9-inch pan for approximately 1 hour at 350°.
Cook carrots until tender; drain water. In small saucepan, combine sugar, cornstarch and ginger. Add orange juice. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in butter or margarine. Pour over hot carrots, stirring lightly to coat. Makes 4 to 6 servings.
Dice and cook onions in oil. Add bell pepper. Cook until tender. Add ground beef; cook until beef is completely separated. Stir in tomatoes, uncooked rice, chili powder, salt and pepper. Pour in covered casserole dish. Cover and bake 1 hour at 350°. Remove cover the last 15 minutes.
Cook rice according to directions. Put butter in while hot, then add soup and corn. Cook in 350° oven for 30 minutes. Add cheese the last few minutes.
Heat oven to 400°. Combine eggs, sugar, flour, syrup, butter and vanilla; blend well. Pour into unbaked pie shell. Arrange walnuts on top. Bake in lower third of oven at 400° for 15 minutes. Reduce oven to 350°. Bake an additional 35 to 45 minutes or until center appears set. Cool completely.
Cook until thick the Eagle Brand milk, chopped dates and butter. Add pecans. Spread on Ritz crackers. Bake 6 minutes at 350°.
Mix any flavor jello with cottage cheese. Mix fruits. Add mixtures to Cool Whip. Stir well. Refrigerate. (Add chopped nuts if desired.)
Preheat oven to 375°. In 2-quart casserole, crumble bread. Combine eggs, milk, pumpkin, sugar, cinnamon, nutmeg and vanilla. Add raisins. Stir into bread. Set casserole in larger casserole or baking dish. Fill larger dish with hot water. Bake 70 minutes or until knife inserted near center comes out clean. Serve warm or chilled with stirred cream.**
Trim excess fat from meat. Partially freeze meat; cut diagonally	across the grain into thin strips. Combine water, soy sauce, cornstarch and bouillon granules; set aside. Heat 1 tablespoon Puritan oil in a large skillet or wok. Stir-fry onions, pepper and	garlic	1 1/2 to 2 minutes on medium-high heat. Remove from skillet. Add	mushrooms, water chestnuts and snow peas;	stir-fry 3 to 4 minutes. Remove vegetables. Add the remaining 1 tablespoon Puritan oil to skillet. Add beef; stir-fry for 2 minutes. Stir soy mixture; add to meat. Cook and stir until bubbly. Return vegetables to skillet; toss to coat. Cook, covered, for 1 minute, or until heated through. Serve over rice. Makes 4 servings.
Combine cocoa, sugar, milk and butter in a large saucepan. Bring to a boil, then cook for 1 minute. Remove from heat and add oats, peanut butter and vanilla. Drop tablespoon size on wax paper and let cool.
Follow recipe on chocolate cake mix box. Add the pudding and chips. Bake as directed.
Chop carrots and celery; cook in boiling water 10 minutes or until tender. Chop onion and cook in butter until tender. Stir in flour. Add milk slowly, stirring until smooth. Cook and stir until thickened. Add cheese, vegetables and cooking liquid. Stir over low heat until cheese melts. Yields 6 servings.
Preheat oven to 450°. In a skillet, heat Macayo's enchilada sauce. In another skillet, stir in a cup of Macayo's enchilada sauce to shredded chicken until heated. Put all chopped vegetables and olives on a large plate for easy access in preparing the enchiladas.
Prepare macaroni and cheese as box directions says. Add tuna, tomatoes, peas, can of cream of chicken soup, milk, garlic, salt and pepper. Mix well. Put in casserole dish and bake at 400° for 10 to 20 minutes, until brown on top.
Mix the German chocolate cake mix with the oleo and 1/3 cup evaporated milk. Spread 1/2 batter in a 13 x 9-inch pan. Bake for 6 minutes at 350°. Melt together the Kraft caramels and 1/3 cup evaporated milk over low heat or in microwave. Spread over bottom layer. Sprinkle the nuts and chocolate chips over the caramels. Spread rest of cake batter over the top. Bake for 15 minutes at 350°. Cool.
Stir all together and pour into unbaked pie shell. Bake in moderate oven until firm or set.
Combine pudding mixes and prepare according to package directions, using 5 cups milk and a wire whisk. Add sour cream and 1/3 of whipped topping to pudding; stir well. Line a 13 x 9-inch baking dish with vanilla wafers; reserve remaining wafers. Slice bananas over wafers. Pour pudding mixture over bananas. Line edge of dish with wafers, reserving 4 wafers to crumble and sprinkle on top. Cover and chill at least 3 hours. Spread remaining whipped topping over pudding. Cover and chill. Sprinkle crumbled wafers over topping before serving. Yields 15 servings.
Mix all of the ingredients together; then add 2 pounds of ground beef. Mix them and form a loaf 10 inches long by 8 inches wide. Bake in a 9 x 13-inch pan in a 350° oven for 1 1/4 hours. Let stand 10 minutes before slicing.
Mix all ingredients well. Spread on bread. Makes 1 1/2 loaves.
Boil potatoes with skins on until done. Drain and let cool. Thinly slice unpeeled potatoes. In skillet, melt butter and saute pepper and onion until tender. Add soup, milk and 4 ounces of cheese and stir over low heat until cheese is melted. Stir in hot pepper sauce, green chilies and salt. Add potatoes and toss gently. Pour into buttered casserole and top with 1/4 cup grated cheese. Cover and bake at 350° for 30 minutes or until bubbly. Serves 6 to 8.
Combine margarine, sugar and chocolate syrup in a large bowl; mix well. Add eggs and flour; mix well. Add nuts and mix well. Place batter in a greased 13 x 9-inch pan. Bake in a preheated 350° oven for 30 minutes or until done.
Saute onion, celery and cheese in 1 tablespoon butter. Cook broccoli. Add cooked rice. Mix other ingredients and sprinkle with paprika. Bake 15 minutes at 475°.
Saute onions in olive oil. Add tomatoes, bay leaf, garlic, water and sugar. Cover and simmer for 1 hour. Add peeled shrimp and cook 5 minutes. Place mixture in casserole and add crumbled Feta. Bake at 375° for 10 minutes.
Combine first 5 ingredients. Place 4 uncooked noodles in bottom of 13 x 9 x 2-inch baking dish. Spread half of beef mix over noodles. Top with 4 more noodles and remaining mixture. Combine water and sauce; pour over all. Cover tightly with foil. Heat at 350° for 1 1/2 hours (until noodles are tender).
Shred carrots. Add raisins and Miracle Whip. Stir and/or mix well. Chill and serve.
Put sugar, water and coffee in large pot and bring to a boil. Let simmer one hour. Let cool to room temperature (do not force). Add remaining ingredients as you stir. Pour into bottles. Makes 2 1/2 fifths.
Combine apples, onion and crumbs. Make 8 sausage patties. Top 4 patties with stuffing, then a sausage patty. Bake in a shallow pan in moderate oven (350°) for 45 minutes. Makes 4 servings.
Bring pineapple and syrup and sugar to a boil. Add jello; stir until dissolved. Add cold water; let partially set. Fold in grated mild cheese and Cool Whip. Fold in pecans and mold.
In a 5 to 8 quart saucepan, cook onion and celery in butter over medium heat until tender, about 8 minutes. Remove from heat; add bread and remaining ingredients. Mix well. Stuff 12 to 16 pound turkey or put stuffing in 9 x 13-inch pan covered with foil and bake in 325° oven for 45 minutes. Good for any bird.
Arrange tomato slices in a lightly greased 13 x 9 x 2-inch baking dish; set aside. Cook spinach according to package directions. Drain well to remove excess water. Add remaining ingredients, stirring well. Mound mixture on tomato slices. Bake at 350° for 15 minutes or until spinach mixture is set. Yields 12 servings.
Combine cranberries, marshmallows and sugar. Chill overnight. Add rest of ingredients. Serve soon after mixing.
Brown ground beef, bacon or ham; drain fat. Mix with all other ingredients. (Do not drain beans.) Bake at 325° for 1 1/2 hours covered, 1/2 hour uncovered.
Preheat oven to 375°. Mix together apples, 1/4 cup sugar, 1 1/2 tsp. cinnamon and nutmeg. Set aside.
Drop peas into boiling water and let simmer about 5 minutes or until tender; drain. Cut mushrooms into quarters. Heat butter in a saucepan and add shallots. Cook briefly, stirring. Add mushrooms and cook, stirring about 5 minutes. Add salt and pepper. Add cream and cook, stirring about 1 minute. Add peas; stir to blend. Serve immediately.
Brown pork chops in a small amount of oil in skillet; drain. Cover bottom of 2 1/2 quart casserole with rice. Top with pork chops. Place 1 slice of onion on each pork chop. Add remaining ingredients. Bake, covered, at 350° for 1 hour.
Boil fruit with sugar, cornstarch, water and add vanilla. Combine margarine, flour, brown sugar and oatmeal. Put 2/3 of this mixture in loaf pan and press down. Pour fruit over this and put remaining dry crumb mixture on top. Bake 30 minutes at 350°.
Place chopped pecans in a glass bowl and cover with whiskey. Let stand overnight. Melt butter and combine with confectioners sugar and pecan/bourbon mixture. Mix with wooden spoon. Let batter cool (1 hour to overnight). Roll into balls. Let stand in refrigerator for 1 hour or in freezer for 30 minutes. Melt the chocolate and keep it at minimum heat. Using toothpicks, dip balls into chocolate and place onto wax paper. Makes 90 to 160, depending on the size.
Layer chopped lettuce, celery, bell pepper, water chestnuts, onions and English peas. Mix sugar and mayonnaise and spread over top. Cover with cheese and bacon bits. Chill overnight.
Turn on the oven to 400°. Line twelve muffin pan cups with paper baking cups or grease well with shortening. In a medium bowl, stir together flour, sugar, baking powder and salt with a wooden spoon. Add fruit and stir until evenly mixed.
Thoroughly blend all the ingredients together except the almonds and spoon into small casserole or ovenproof dish. Sprinkle with almonds and bake until bubbly.
Cut broccoli and cauliflower into florets; wash and drain thoroughly. Combine broccoli, cauliflower, celery, green onions and thawed, uncooked peas. Combine salad dressing, sour cream, garlic salt, salt, sugar and pepper. Pour dressing over vegetables and mix well. Refrigerate for 24 hours before serving.
Prepare hot roll mix per directions on box. Knead 5 minutes; let rise. Knead again and let rise 30 minutes. While bread is rising, brown sausage. Grate the cheese. Separate dough in half. Roll out 1/2; sprinkle with seasoning salt, then 1/2 sausage and 1/2 cheeses. Roll like jelly roll. Put on to greased baking sheet. Repeat with other half. Bake at 350° until brown. Top with butter. Can freeze.
Brown sausage and onion together. Drain well. Mix everything together, except 1 cup of cheese for top. Spread evenly in baking dish. Top with cheese. Bake at 350° for 40 minutes.