HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger. Add Ragu and seasonings. Set aside. In a bowl, lightly beat the egg. Add cottage cheese, salt and pepper. In a 13 x 9-inch pan, spread 1/3 of the meat sauce. Cover this with 1/3 of the cottage cheese mixture. Place uncooked noodles on top of cottage cheese, then sprinkle 1/2 of both cheeses. Second layer is 1/3 meat sauce and 1/3 cottage cheese followed by another layer of noodles and the remaining two cheeses. The last layer consists of noodles, followed by the rest of the meat sauce and the rest of the cottage cheese mixture. Bake at 350° for one hour. Let stand for 15 minutes before cutting.
Mix brown sugar, vinegar, mustard, salt and hot peppers in a pot. Cook until mixtures comes to a boil. Mix flour and water together as if making gravy. Add to pepper mixture; simmer for 20 minutes. Pour in hot jars and seal with hot lids and rings.
Sift together cake flour, baking soda and salt; set aside. Combine chocolate, milk and butter in saucepan. Cook over low heat, stirring constantly, until mixture thickens (about 10 minutes). Remove from heat; cool to room temperature. Beat eggs in mixing bowl until thickened, using electric mixer at high speed. Gradually add sugar, beating until mixture is very thick and lemon colored. Beat in vanilla. Add dry ingredients alternately with sour cream to egg mixture, beating well after each addition. Blend in chocolate mixture, beating at medium speed 2 minutes. Pour batter into 3 greased and waxed paper-lined 8-inch round cake pans. Bake in a 350° oven for 35 minutes or until cakes test done. Cool in pans on racks 10 minutes. Remove from pans. Cool on racks.
In saucepan, combine peaches, water and 1/2 cup of sugar. Bring to a boil. Keep hot. Beat egg, 1/2 cup of sugar and shortening until fluffy. Add milk. Stir in flour, baking powder and salt. Spread batter in greased baking dish. Pour hot peaches over the batter. Bake at 350° for 25 to 30 minutes or until fruit is tender. Serve with cream. Serves 6.
Heat pot; add butter to melt. Add onions, peppers, celery and garlic and cook until translucent. Add tomato sauce, seasonings and 2 cups water. Let simmer for 30 minutes. Add shrimp and cook 10 minutes. Serve alone or over rice.
Heat oven to 350°. Line jelly roll pan with aluminum foil. Layer pan with crackers (5 across by 7 down). Melt butter, then add brown sugar. Stir thoroughly and pour over crackers. Bake for 20 minutes. Remove from oven. Pour bag of semi-sweet chocolate on top. Let melt, then spread. Sprinkle with pecans. Refrigerate and cool 1/2 hour. Remove foil; break into pieces.
Mix together ingredients until well blended; chill. Makes 6 to 8 servings.
Heat corn oil. Add finely chopped onion and green pepper; cook until tender. Add ground beef; brown stirring often. Pour and save 1/4 cup liquid from canned tomatoes. Add remaining tomatoes, Karo syrup, salt, chili powder, pepper and bay leaf to meat mixture. Bring to boil. Cover and simmer 15 minutes. Blend cornstarch with 1/4 cup tomato liquid; stir into meat mixture. Bring to boil, stirring. Add 3 cups cooked macaroni or rice; pour into 2 quart casserole. Sprinkle with shredded Cheddar cheese. Bake for about 30 minutes at 350°. Serves 6.
Nutmeats and raisins may be added or you may use both. Bake at 375° for 8 to 10 minutes or until done.
Mix lemonade with cold water as directed on can and chill until very cold. Spoon 1 or 2 scoops raspberry sherbet into tall glasses. Pour lemonade over top. Top with a spoonful of whipped topping and a cherry.
Blend together butter, garlic cloves, mustard and Worcestershire sauce. Combine crumbs, Parmesan cheese and parsley. Dip both sides of chicken in butter mixture. Dip one side of chicken into bread crumb mixture. Place breaded side down in shallow casserole dish. Top with cheese slices. Top with another piece of chicken dipped and greased as before, breaded side up. Bake at 350° for 45 minutes.
Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. Beat eggs in large bowl until foamy; gradually beat in sugar. Add butter and vanilla; beat until blended. Stir together flour, cocoa, baking powder and salt; add to egg mixture, beating until blended. Stir in white chips. Spread batter into prepared pan. Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares.
Cream sugar and butter. Add nuts and vanilla. Mix in flour to make a smooth dough. Pinch off balls 1 1/2-inch in diameter. Form into crescents. Bake 15 to 18 minutes at 350°. Cool 5 minutes and roll in powdered sugar. Makes about 50.
Heat oven to 350°. Mix chicken, celery, 1/2 of the cheese, mayonnaise, onion, lemon juice and seasoning. Spoon into 1 1/2-quart greased casserole. Cover with tomato slices. Bake 35 minutes and top with remaining cheese and potato chips. Continue baking until cheese melts.
Beat egg whites until they form standing peaks. Boil sugar, Karo and water until it spins a thread or 250° on candy thermometer. Pour this mixture slowly over egg whites, beating constantly. Add vanilla. Let cool somewhat, then drop by spoonfuls on wax paper.
In saucepan, combine hamburger, soup and water. Simmer, covered, for 5 to 10 minutes, stirring occasionally. Add corn and uncooked macaroni. Turn into a 2-quart casserole. Cover and bake in a 375° oven for 50 minutes. Toss together crumbs and butter; sprinkle on top. Bake, uncovered, for 10 minutes more.
Dip each pork chop into salad dressing, then into bread crumbs. Place in a glass dish; cover with wax paper. Microwave at 50% for 15 minutes. Turn chops over and microwave at 50% for an additional 15 minutes. Let stand 5 minutes.
Pour 1 1/2 cups boiling water over jello; let cool to lukewarm and put in cream cheese. Mix together. Add pineapple, celery and nuts. Put in refrigerator and let cool.
Mix ingredients together and bake at 350° for 1 hour in greased and floured tube pan or Bundt pan.
Cream oleo and sugar; add beaten eggs. Add vinegar while beating (do not overbeat); fold in raisins, pecans, coconut and vanilla. Pour mixture into pie shell and bake 40 to 45 minutes in 350° oven.
Combine first 5 ingredients in a large bowl. Combine orange juice and next 4 ingredients in a bowl. Mix the two bowls together; stir until moist. Fold in berries. Divide batter into muffin cups lined with paper or sprayed with oil. Sprinkle tops with extra tablespoon of sugar, if desired. Bake at 400° for 16 to 18 minutes.
In heavy saucepan, dissolve cornstarch in water. Stir in milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat. Add margarine and vanilla. Cool slightly. Arrange 2 bananas on bottom of pastry shell. Pour filling over bananas. Cover; chill 4 hours, or until set. Spread top with whipped cream; garnish with remaining banana slices. Refrigerate leftovers.
Cook 1 package Uncle Ben's wild rice according to directions. Add to the mixture of the first 5 ingredients and bake at 400° for 20 minutes. Serves 10 to 12.
Prepare garlic olive oil one to several days in advance. Slice 6 cloves of garlic lengthwise in quarters; let stand in 1 cup olive oil (or you may use salad oil or half of each). Cut each slice of bread in 5 strips one way, then across 5 times to make squares. Cut enough bread to spread out on cookie sheet; pour a little garlic olive oil over the bread squares on cookie sheet. Heat in extremely slow oven (225°) for 2 hours. Croutons should be very dry. Sprinkle with Parmesan cheese. Store in jar in refrigerator. Serve on salads or vegetables.
Cook carrots about 8 to 10 minutes. Combine carrots with onion and pepper in large bowl. Pour in remaining ingredients. Cover and marinate in refrigerator overnight. Makes 5 cups.
Heat salad oil in skillet; add rice and fry until slightly brown. Add onion; fry until soft, then add meat, soy sauce, chicken stock, salt and pepper. Cover and cook until rice is done, about 15 to 20 minutes. Remove, cover and let rice dry out about 5 minutes. Push rice to side of skillet. Scramble eggs until they are semi-solid, then mix into rice. Add bean sprouts and cook about 10 minutes. Rice goes well with Chop Suey recipe.
Preheat oven to 350°. Sprinkle colored sprinkles on cutting board. Remove dough from wrapper. Roll in colored sprinkles to completely cover, pressing sprinkles firmly into dough. Slice into 1/4-inch slices. Arrange wooden sticks 2 inches apart on ungreased cookie sheets. Place dough slices on ends of wooden sticks, extending sticks entire length of dough slices. If desired, top cookies with additional sprinkles. Bake at 350° for 7 to 11 minutes or until golden brown. Cool 1 minute and remove from cookie sheet.
Grind apricots; add milk and coconut. Set in refrigerator to chill. Roll in balls and dust with powdered sugar.
Peel and cut potatoes into small shoe string size. Heat oil in an iron skillet on high. Pour potatoes into skillet. Salt and pepper to taste. Turn stove to medium-high; cover and every few minutes turn with a spatula. Cook until done and brown to your liking. (Do not stir, they will tear up.)
Heat oven to 375°. Grease a 13 x 9-inch pan. Combine all ingredients except oats, chocolate chips and coconut. Beat at medium speed for 1 to 2 minutes. By hand, stir in the oats and coconut. Spread dough into pan. Sprinkle dough with chocolate chips. Bake at 375° for 15 to 20 minutes. Center will be soft. Cool; cut into bars.
Preheat oven to 350°. Combine bread crumbs, cheese and parsley. Dip chicken in crumb mixture. Coat both sides and place on shallow baking dish. Melt margarine in small saucepan over low heat. Stir in lemon juice. Drizzle over chicken. Bake, uncovered, for 1 hour. Makes 4 to 6 servings.
Combine soy sauce, garlic and ginger. Add beef, toss and refrigerate at least 30 minutes. Heat oil, add beef and toss over high heat until cooked to desired doneness. Add vegetables. toss until tender-crisp, about 10 minutes. Mix cornstarch and water. Add to pan, stir and cook until thick. Add tomatoes and heat through. Serve with rice or noodles.
Preheat oven to 350°. In large bowl, combine all ingredients except flour and soda. Mix well and then add soda and gradually add flour. If too sticky to roll, then add more flour. Roll out and cut with biscuit cutter, cookie cutters or top of round glass. Bake for 5 to 7 minutes and let cool on rack or put in the freezer before putting icing on them.
In a large kettle, cook potatoes in boiling salted water until tender; drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites; set yolks aside. Chop whites and add to potatoes with onion. In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper; pour over potatoes. Toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill before serving. Yields 12 servings.
Combine Kool-aid and sugar. Add water and stir to dissolve. Add frozen concentrates. Chill until serving time. Pour over ice. Pour 7-Up slowly down side of bowl. This makes about 4 quarts.
Mix all together and store in an airtight container. Add 4 teaspoons per cup of boiling water.
Heat oven to 400°. Mix all ingredients except sweet and sour sauce. Shape into 60 (1-inch) balls. Place on greased jelly roll pan. Bake 15 to 20 minutes. Drain. Heat sweet and sour sauce in large pot. Stir in meatballs and serve.
Brown beef and onion in small amount of fat. Mix with other ingredients and bake at 325° for 45 minutes.
Mix first 4 ingredients about 2 minutes. Add buttermilk and stir with spoon. Knead with floured hands, turning over several times until stickiness disappears. Turn into deep pie plate, 9-inch or deeper if higher loaf is desired. Cut a cross on top with tip of knife. Bake at 375° for 10 minutes, then reduce heat to 350° for 40 minutes. Test with knife blade (pushed in). Knife comes out clean when done. Sprinkle top with powdered sugar if you want it a little sweeter.
Set oven at 375°. Hint: Fix second sheet of cookies while first is baking. Sift flour onto waxed paper. Measure 1 1/2 cups. Add the soda and salt and sift again.
Mix raisins, boiling water and soda. Set overnight. In the morning, add the flour, 1/2 teaspoon salt, sugar and cooking oil. Place in 3 greased and floured 1 pound coffee cans. (I cut a circle of wax paper to put in the bottom of the can.) Bake at 350° for 1 hour. Test with a toothpick.
Use Pyrex casserole dish. Shred cabbage, slice potatoes and onion. Place a layer of cabbage, a layer of onion and a layer of potatoes. Repeat until bowl is full. Mix melted butter, mushroom soup, 1/2 cup water and season to taste. Pour over layered mixture. Bake in covered bowl until vegetables are tender in a 350° oven. During baking time, remove lid and stir once.
Mix syrup and water. Pour in sugar. Add pinch of salt. Boil until mixture forms a hard ball in cold water and threads from spoon (260°). Pour syrup mixture slowly over beaten egg whites, beating all the while. Add vanilla, with beater on high speed, beat until mixture is firm.
Brown sausage, pepper and onion. Drain. Mix remaining ingredients until well blended. Bake at 350° for 20 to 25 minutes or until bubbly.
Combine sugar, Karo syrup and milk. Stir and place on fire. Add peanuts. Cook, stirring constantly until a small amount tested in cold water forms a ball. Add butter and vanilla. Beat until mixture	begins to cream. Drop by spoonfuls on buttered cookie sheet.
Place eggs, milk and corn in a large bowl. Mix well. Add cornmeal; mix well. Add onion; mix well. Pour into greased casserole. Bake in a preheated 350° oven for 1 hour. Serves 6.
In 9 x 13-inch baking dish combine soup, milk, soy sauce and pepper. Stir in green beans and half of onions. Bake at 350° for 25 minutes. Top with remaining onions. Bake 5 minutes more. Makes 10 servings.
Preheat oven to 325°. Wrap each trout in aluminum foil individually; place in baking pan. Dot with butter. Pour the wine over them. Cover with green peppers, onions and tomato slices. Sprinkle with salt, pepper or garlic salt and paprika. Seal the aluminum foil. Bake for 25 to 35 minutes, or until flesh flakes easily away from the bones when touched with a fork. Serves 1 trout per person.
Add ingredients as in the order listed. It is best to mix all the ingredients by hand, rather than mixer. This is enough for 2 pies. Do not preheat oven, then bake at 450° for 10 minutes, then at 350° for 25 to 40 minutes. This recipe was used at the Britling's Cafeteria on 20th Street, downtown Birmingham.
Sprinkle dry onion soup on bottom of pan, add rice (uncooked). Put browned chicken on top of rice, add celery. Pour creamed soup (mixed with 1 can water) over chicken. Bake 1 hour at 350° covered.
Toss together salad ingredients and place on large platter. Then arrange attractively on a bed of lettuce the cheese, summer sausage, artichokes, red peppers, olives, tomatoes and avocados (marinate avocados in lemon juice with slice onion, garlic salt and pepper to taste). Top with Garlic Romano Vinaigrette.
Mix all ingredients and refrigerate. Arrange lettuce leaves on plate. Mound salad in center. Garnish with additional apple slices, if desired.
Melt the butter in pan. Put other ingredients in pan, a layer at a time. Do not mix. Bake at 350° for 30 minutes.
Reserve 1 cup cake mix; mix rest of cake mix, oil and 1 egg. Press in bottom of 9 x 13-inch pan. Cream together cheese, eggs and sugar (cream well). Add milk, vanilla and cup of cake mix (it will be runny). Pour over cake crust. Bake 1 hour at 325°. Let cool. Put Cool Whip on top. Top with grated candy bar.
Combine margarine, soup mix and rosemary. Scrub or peel potatoes and cut into slices 1/2 inch thick. Combine margarine mixture and potatoes; toss gently. Arrange in a shallow baking dish. Cover and bake at 350° for 1 hour. Yields 3 to 4 servings.
Cream together first 3 ingredients. Add eggs plus vanilla flavoring. Mix next 5 ingredients. Mix together all these ingredients. Add last 3 ingredients. Make golf ball sized cookies. Space balls 2 inches apart on ungreased cookie sheet. Bake at 375° for 6 minutes.
Stir Jell-O into boiling water, stirring vigorously. Remove from heat and stir in buttermilk until well blended. Pour into 5 dessert cups and chill until set.
Cream together first 3 ingredients; add eggs one at a time, beating until mixture is consistency of whipped cream. Add vanilla. Add remaining dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Fold in water. Grease and dust with cocoa a tube pan. Pour batter into pan and bake at 350° for 1 hour. Cool and drizzle warm frosting over cake.
Cream cheese; add marshmallow cream. When well blended, add Cool Whip.	Serve with fresh fruit.
Put butter in soup pot; do not burn. Add flour and stir to form smooth paste. Cook over medium heat without burning 3 minutes, stirring constantly. Add consomme; stir until smooth and lightly thickened. Bring to one full boil; add the fresh vegetables, seasoning with the tomatoes to boiling soup, then reduce heat. Simmer 30 minutes until vegetables are almost tender. Add frozen vegetables and browned ground meat. Simmer additional 15 minutes. Serve with giant oyster crackers or hot bread. Serves 8.
Spread graham crackers in a 10 1/2 x 15 1/2-inch pan. Boil sugar and oleo 2 minutes (no more). Add chopped pecans. Spread on graham crackers. Bake 12 minutes at 350°.
Heat oven to 425°. Prepare pastry for 2-crust pie. Stir together first 5 ingredients. Pour into unbaked crust. Cut margarine into small pieces and dot top of pie. Cover with top crust. Be sure to cut air vents in top crust. Bake for 40 to 50 minutes until crust is brown and juice bubbles through slits in crust.
Dissolve plain gelatin in cold water. Add to boiling water. Add rest of ingredients, down to whipped topping. Fold in whipped topping. Spread in shallow pan. Allow to set at least 4 hours. Heat V-8 juice to just under boiling. Add lemon Jell-O and dash of allspice. Cool; pour over jellied salad and allow to set. Serves 18.
Peel and quarter apples; put in baking pan. Sprinkle with salt and cinnamon. Bring remaining ingredients to a rolling boil. Pour over apples. Bake at 350° for 45 minutes.
Freeze bars ahead of time. Combine crackers with margarine. Spread 2/3 of mixture in a 9 x 13-inch pan. Reserve 1/3 of mixture for topping. Mix pudding, milk and ice cream; spread on crust. Spread whipped topping over pudding. Combine crushed candy bars and reserved crumbs. Sprinkle on top of whipped topping. Refrigerate for about 4 hours before serving.
Mix sugar, shortening and 1 egg. Beat. Add another egg. Sift flour, soda, baking powder and salt. Add gradually with coconut and oatmeal. Pinch in balls. Place on ungreased cookie sheet. Bake at 350°.
Fry hamburger and sausage. Drain and add spices. Cut cheese into pieces and cook slowly until it melts. Add a dash of vinegar and sugar. Serve on party rye bread. This can be frozen.
Dissolve gelatin in boiling water. Let cool. Mix gelatin with all other ingredients and pour into mold. Serves 4.
Preheat oven to 425°. Heat all ingredients in a saucepan. Transfer to baking dish. Top with desired amount of Cheddar cheese. Place refrigerator canned biscuits over top and bake for 20 minutes.
Preheat oven to 350°. Peel and chop apples; set aside. Pour the oil into a large mixing bowl. Add sugar and eggs. Beat until the mixture is well blended. Sift flour with salt, soda and baking powder. Gradually add flour to the creamed mixture. Add vanilla and cinnamon. Gently fold in chopped apples and pecans. Grease a 10-inch tube pan and line with wax paper. Pour in the batter. Bake 1 hour. Makes 10 to 12 servings.
Melt margarine in medium size saucepan. Add brown sugar and cinnamon. Heat while stirring to dissolve sugar. Remove from heat. Stir in cereal and nuts; press into bottom of ungreased 9-inch pie or square pan. Spread softened ice cream in crust. Freeze until firm. Before serving, top with peach or apple filling. Makes 6 to 8 servings.
Combine slightly beaten eggs with cream, cayenne pepper, sugar and salt. Set aside. Spread ham, cheese and minced onion over bottom of pie crust. Pour egg-cream mixture over ham and cheese in pie crust. Place in preheated 400° oven and bake for 15 minutes. Reduce oven temperature to 300° and continue to bake an additional 30 minutes. Let set 10 minutes before cutting.
Brown beef in skillet. Sprinkle with garlic powder, stirring occasionally until browned. Remove meat; add onion and green pepper. Saute 2 minutes. Return meat along with tomato sauce and beef broth. Simmer round steak 15 to 20 minutes (or sirloin tips 5 to 10 minutes). Blend together cornstarch, water, soy, sugar and salt. Add to meat mixture and cook until thickened, stirring constantly. Cook 2 more minutes. Serve over rice or pasta noodles.
Combine the crushed pineapple and sugar. Heat to a rolling boil, then dissolve jello in the mixture. Beat the milk until it looks like whipped cream. Stir the cheese into the pineapple, sugar and jello mixture. Combine the pineapple mixture with the whipped milk. Mold in an angel food pan and chill. Serves 12.
Mix cinnamon and sugar. Combine and set aside. Pinch off piece of bread the size of a small orange; roll out to preferred thickness on floured board. Have grease in frying pan hot. Place rolled out dough in hot grease. Fry 2 minutes on one side; turn and fry 2 minutes on the other side. Take out of grease and drain on absorbent paper. Sprinkle with combined sugar and cinnamon. Enjoy.
Stir all together. Bake in jelly roll pan at 350°. Frost with Cream Cheese Frosting.
Blend eggs, soup and mayonnaise. Add cheese, onion with broccoli. Mix some cheese with bread crumbs (Pepperridge Farm) for topping. Bake in 350 oven for 30 minutes. Can be made 1 day ahead. Freezes well.
Melt butter; add onion and garlic and cook over medium heat until onion is clear. Add remaining ingredients. Turn down to medium-low and simmer for 30 minutes.
Mix dry ingredients together. Heat vineger and add tomato sauce - Remove foam and then add dry ingredients. Cook slow at least 1 hour.
Cut oleo into dry cake mix until crumbly. Pat lightly into 13 x 9-inch pan. Bake at 350° for 10 minutes. Arrange apple filling over warm crust. Mix sugar and cinnamon; sprinkle on apples. Blend yogurt and Egg Beaters and drizzle over top. Bake at 350° for 25 minutes or until edges are light brown.
Preheat oven to 350°. Place butter in 9 x 13-inch pan and melt in oven. Swirl pan to coat bottom and sides with butter. Spread graham crackers crumbs on bottom of pan evenly. Layer chocolate chips, butterscotch chips, coconut and nuts over crumbs. Pour condensed milk over nuts. Bake until edges are golden brown, about 25 minutes. Cool, cut into bars. Makes 36.
Combine all ingredients except butter and chips. Bake in ungreased casserole dish at 350° for 45-60 minutes. Remove from oven. Combine melted butter and chips and spread on top. Bake 10-15 minutes longer.
Put whipping cream and sugar in 4-quart glass bowl and microwave on High for 13 minutes. Do not stir. Add vanilla, butter and pecan pieces. Stir well and drop on wax paper or foil and let set.
Mix together pineapple and cheese. Mix in separate bowl the crushed saltines, sugar and flour and add melted butter. Add 3/4 of this mixture to pineapple and cheese mixture. Place in casserole; sprinkle remainder of mixture on top. Bake at 350° for 30 minutes. Serve hot with ham or other meat.
Sift the first 6 ingredients together; set aside. Cream the butter. Add sugar gradually, beating until fluffy. Add the eggs in thirds, beating well after each addition. Add mixture of the molasses and water gradually, mixing well. Alternately add the dry ingredients in fourths and sour milk in thirds to creamed mixture, mixing until blended after each addition. Pour batter into a well-greased 13 x 9 x 2-inch pan. Bake at 350° about 30 minutes until gingerbread tests done.
Cook eggs, sugar, flour, milk, salt and pineapple juice until thick. Keep cool in refrigerator. Just before serving pour over fruit.
Mix all ingredients together in a large pan and cover at medium-low heat for a couple of hours.
Brown butter; beat egg real good and add to butter. Add remaining ingredients and pour into unbaked pie shell. Bake 10 minutes at 420°; reduce heat to 325° and bake 40 more minutes.