HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare pasta according to package, drain. While pasta is cooking, grease a 2 quart oven proof baking dish. Heat oil in a large skillet. Add onion, garlic, zucchini and bell peppers. Saute over medium heat until tender. Add black pepper, oregano and stewed tomatoes. Cover, reduce heat and simmer for five minutes. Uncover and cook an additional 2 to 3 minutes to reduce liquid. Transfer half of the tomato sauce to prepared dish. Top with half of the cooked pasta and half of the ricotta cheese. Repeat layers and top with parmesan cheese. Preheat oven to 350 degrees. Bake for 25 to 30 minutes, until heated through. Serves 6 to 8 people.
Coat roast with pepper. Combine the rest of the ingredients; mix well. Place roast in mixture. Turn once to coat roast. Marinate overnight in refrigerator. Bake in the sauce at 300° for 2 or 3 hours or until medium rare. Remove from oven and slice. The hot marinade may be poured over sliced roast.
Combine first 3 ingredients in a large Dutch oven; bring to a boil and cover. Reduce heat and simmer 1 hour or until tender. Remove from broth; chill broth. Remove fat from broth. Remove chicken from bones and chop into bite size pieces; set aside. Combine dove breasts and next 8 ingredients in a large Dutch oven. Add water to cover. Bring to a boil; reduce heat and simmer 2 hours. Remove meat from broth. Strain broth. Set aside. Brown sausage in a large heavy skillet over medium heat. Remove to paper towel, leaving drippings in skillet. Add bacon drippings to skillet; heat over medium heat until hot. Add flour and cook, stirring constantly, 15 to 20 minutes until roux is caramel color.
In a medium glass bowl, layer 1/2 each of the following ingredients in this order: cooked chicken, water chestnuts, alfalfa sprouts and onion rings. Sprinkle with half of the dressing and half of the pepper. Repeat layers and sprinkle with remaining dressing and pepper. Cover and refrigerate at least 2 hours. Serve cold. Makes 4 servings.
Preheat oven to 350°. Grease and flour 10-inch tube pan. In large mixer bowl, cream butter or margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and almond extracts.
Preheat broiler. Beat egg whites until very stiff. Fold in cheese, Worcestershire sauce, paprika and mustard. Toast bread rounds or crackers under broiler. Spread untoasted side with mixture. Place under broiler for approximately 6 minutes until the cheese is well puffed and brown.
Put meat in pie pan first. Then mix together rest of ingredients and pour over meat. Top with mushrooms or green pepper. Bake pie crust at 450° for 5 minutes before filling. Bake at 375° for 25 to 30 minutes.
Place 1/2 cup buttermilk in a medium bowl. Mix seasoning salt, seasoned pepper and flour in another bowl. Spray baking dish with Pam. Then put margarine in pan and melt in the oven. Dip chicken in the 1/2 cup buttermilk then in flour. Place skin side down in pan. Bake uncovered in 350° oven for 30 minutes. Turn and bake another 15 minutes. Mix rest of buttermilk, parsley and soup. Pour over chicken. Bake another 15 minutes (may need to bake longer if your oven is slow). Sprinkle parsley and a bit of paprika across top before serving.
Brown the chops in a little shortening. Remove and sprinkle rice in the pan. Pour orange juice over the rice and arrange chops over this. Pour soup over all. Cover and simmer until the rice has absorbed all the liquid and chops are tender.
Measure sugar, celery seed, salt and mustard into a jar with a tight fitting cover. Add onion, vinegar and oil. Shake vigorously. Serve on fruit, salad greens or Sweet Tart Salad.
Mix chocolate, milk, sugar and salt over hot water in top of double boiler until blended and smooth. Cool slightly. Add egg yolks, beating well after each addition. Add vanilla. Beat egg whites until stiff and add to chocolate mixture. Pour into baked pie shell. Let stand 2 to 3 hours. Serve with whipped cream.
Mix the apples, Cool Whip and 1/2 of the peanuts.
Combine Cool Whip and cottage cheese. Sprinkle Jell-O over this mixture. Add drained pineapple. Let chill several hours.
Combine mayonnaise, vinegar, sugar, salt and pepper; chill. Just before serving, add cabbage and orange sections. Toss until evenly coated. Add cubed cranberry sauce; toss lightly. Serves 6 to 8.
Heat oven to 450°. In ungreased baking pan, 9 x 9 x 2-inches, mix rhubarb, strawberries and 1/2 cup sugar; place in oven. Measure flour, 2 tablespoons sugar, the baking powder and salt into bowl. Pour oil and milk into measuring cup (do not stir together); pour all at once into flour mixture. Stir until mixture cleans side of bowl and forms a ball. Drop dough by 9 spoonfuls onto hot fruit. Make an indentation in each biscuit; dot with butter. Mix 2 tablespoons sugar and the cinnamon; sprinkle on biscuits. Bake 20 to 25 minutes. Serve warm. Yields 9 servings.
In mixer bowl, slightly beat eggs and add first five ingredients. Blend well. Add pecans and pour into shell. Bake at 400° for 10 minutes, then lower temperature to 350° and bake for 30 to 35 minutes.
Place broccoli in buttered baking dish; top with chicken. Mix soup, mayonnaise and milk; pour over chicken. Sprinkle cheese over chicken mix. Top with bread cubes. Bake 30 to 35 minutes at 350°.
Beat eggs; add milk, oil, flour, baking powder, sugar and salt. If it is too thick, add a little more milk. Enjoy.
In 2-quart saucepan, cook broccoli with cheese sauce in pouch according to directions. In same saucepan, combine the cooked broccoli with cheese sauce, corn and ham. Stir in cream. Cook until heated through, stirring occasionally. Serve immediately. Serves 4.
Slice bread not quite all the way through. Insert 1/4-inch slice cheese in each section. Melt butter; stir in onion and poppy seed. Pour over top of bread and sprinkle with paprika. Wrap in foil, leaving an opening on top. Bake at 350° for 20 minutes.
In large bowl, combine sugar, cinnamon, salt, cloves, pumpkin, evaporated milk	and eggs. Blend well.	Fold 1 1/2 cups whipped topping and pecans into pumpkin mixture. Pour into crust	and bake at 425° for 15 minutes. Reduce heat to 350° and continue	baking	40 to 45 minutes or until inserted knife comes out clean. Cool.
Cook pasta in boiling, salted water until tender. Drain. If using fresh or frozen green beans; cook until tender and drain.
Hard-boil eggs. Peel eggs. Slice eggs in half longways. Separate whites and yolks. Mix yolks with all ingredients (except the paprika). Blend with mixer on medium speed until creamy. Spoon mixture back into each egg white. Sprinkle with paprika.
Sprinkle herbs on asparagus. Pour dressing and vinegar on top. Cover and refrigerate overnight.
Mix all together and cook over medium heat 1 1/2 to 2 hours. This freezes well.
Combine sugar, salt and cornstarch in a saucepan. Blend in vinegar. Cook over low heat, stirring constantly, until thickened or bubbly. Add beets and butter or margarine. Heat 10 minutes over low heat.
Layer cake into bottom of 13x9inch baking dish. Top with drained peaches. Set aside. Whip cream with sugar; fold whipped cream and vanilla into rice. Layer on top of peaches. Top with strawberries slices.
Combine all liquid from mandarin oranges, orange juice and sherry and add enough water to make a quart. Put in a pan and bring to a boil. Dissolve jello in liquid and cool.
Crush crackers and mix with melted butter. Press into pan and bake at 350° for 10 minutes. Cool. Beat vanilla pudding and cold milk with electric mixer until stiff. Add butter pecan ice cream. Pour into 9 x 13-inch pan and refrigerate. Serve topped with Cool Whip and crushed Heath bars or top entire pan with Cool Whip and sprinkle crushed Heath bars on top.
Trim round steak of all fat. Cut into strips, about 1 1/2 x 3-inches. Salt and pepper meat. Place a sliver of garlic and a very small piece of bacon on meat. Roll up and secure with a toothpick. Roll in flour and brown in melted shortening. After all rolls are browned, drain off all fat from pan. Push meat aside and pour in mushroom soup. Add 1 can of water. Cover and cook over low heat until tender, about 1 hour, scraping bottom of skillet to keep from sticking. Add water when necessary. Very good served with mashed potatoes.
Cube steak, roll in flour and brown in cooking oil along with chopped onion. Add garlic salt. When lightly browned, drain excess oil.
Measure oatmeal into bowl along with the melted butter, eggs and milk. Add flavorings. Stir well. Let stand 5 minutes. Add sugar and all ingredients. Stir well. Oil a loaf pan and bake at 350° for 30 minutes. Reduce heat to 325° to complete 1 hour in all or until bread tests done and light brown. Cool completely before slicing.
Bring 2 quarts water to a boil in a Dutch oven; add salt and beans. Cook 7 to 8 minutes; drain. Plunge into ice water to stop the cooking process; drain.
Precook carrots slightly but not too soft. Put carrots in buttered casserole. Cover with mixture of all ingredients. Top this with buttered bread crumbs and bake at 350° until desired doneness.
Preheat oven to 350°. Grease bottom 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3-inch loaf pan. Combine all ingredients and stir to blend. Spoon batter into pan. Bake 50 to 55 minutes. Cool completely before slicing. Makes 8 to 10 servings.
Grease 3 (8-inch) round pans; line with wax paper in bottoms. Mix cake as on package directions. Mash 3 bananas; add to batter. Bake as directed; cool on racks.
Combine gelatin, sugar, cornstarch, and salt to make a paste with 1/8 cup of the water. Set aside. Boil 7/8 cup of the water and gradually add the paste, stirring constantly to prevent lumping. Cook until thickened. Cool for 2 hours. Arrange sliced strawberries in pie shell. Stir food coloring into cooled, glaze and pour over strawberries. Cool completely; chill. Top with cool whip.
Mix all ingredients well. Serve with assorted chips or vegetables. Refrigerate unused dip.
Mix first 4 ingredients together and cool to lukewarm. Soften cake yeast in lukewarm water. Add 1 teaspoon sugar and stir in first mixture. Add egg and stir in 2 cups flour; beat thoroughly. Then stir in 1 1/2 cups flour. Cover and put in refrigerator overnight. Make into rolls next morning and let rise about 3 hours before baking. Bake at 400° for 15 to 20 minutes. Makes 30 rolls.
Dust fillets lightly with mixture of flour, salt and pepper. Then put oil in a frying pan and saute fillets for about 5 minutes or until they are golden brown. Turn and saute on other side. Serve with lime wedges. Serves 6.
In a bowl, beat eggs until frothy. Beat in sugar, vegetable oil and vanilla until mixture thickens and is lemon colored. Stir in zucchini. Sift in flour with cinnamon, baking soda, salt and baking powder. Fold in nuts. Pour mixture into a 2 greased and floured loaf pans. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Let loaves cool in the pans for 10 minutes. Cool on rack.
Combine soup and milk. Layer with other ingredients in 8-cup casserole dish in the following order: potatoes, meat, onion and sauce. Cover and bake at 375° for 1 hour. Remove lid; sprinkle top with cheese and bake, uncovered, for another 20 minutes.
Combine 1 1/2 cups cake mix, eggs, flour, yeast and warm water. Beat at medium speed for 2 minutes. Spread in greased 13 x 9 x 2-inch pan.
Cut rhubarb into 1/2-inch pieces using small stalks. Mix egg, sugar, flour, water and butter and let stand while getting the rhubarb and crust ready. Pour the mix over the rhubarb in the shell. Bake at 375° for 45 minutes.
Combine cream cheese, milk and vanilla; mix these in blender. Add Cool Whip with this in a large bowl. Crumble half of cake in the bottom of 9 x 12-inch cake pan. Add half of creamed mixture, then top this with blueberries. Repeat with another layer. Chill for 30 minutes. Delicious!!
Flatten chicken breasts. Top each with cheese and then ham. Secure with toothpick. In skillet, brown chicken, skin side down, in butter. Stir in soup and milk. Cover and cook over low heat for 20 minutes. Stir occasionally. Top with parsley. Makes 6 servings.
Mix all but chips. Place in 9 x 13-inch casserole dish. Top with chips. Bake at 375° for 1 hour. Serves 12 to 15.
Mix together the first 6 ingredients. Refrigerate until firm. Take a handful of the rice mixture and place a cheese chunk in the middle. Roll into a ball and roll again in the bread crumbs. Fry the rice ball as you would a meat ball. Can add tomato sauce to the top, if desired.
Beat all ingredients except cake mix and pecans. Put in an ungreased 9 x 13-inch pan. Sprinkle dry cake mix over mixture. Pour melted margarine over cake mix and sprinkle with pecans. Bake at 350° for 1 hour. Top with whipped cream, if desired.
Mix all ingredients in mixer for 2 minutes. Pour into two greased and floured loaf pans. Bake at 350° for 50 to 60 minutes.
Arrange 1/2 of the potatoes in buttered 3-quart casserole. Top with 1/2 of the onion and 1/2 of the bell pepper. Season with salt and black pepper. Sprinkle with 1/4 teaspoon of the oregano. Arrange fish in 1 layer over vegetables. Arrange remaining potatoes, onion and bell pepper over fish. Season with salt, black pepper and remaining 1/4 teaspoon oregano; set aside. Melt butter in medium saucepan over medium heat. Stir in flour; cook until bubbly, stirring constantly. Gradually stir in milk. Cook until thickened, stirring constantly. Pour white sauce over casserole. Cover and bake in preheated 375° oven 40 minutes or until potatoes are tender. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. Makes 4 servings.
In Large Punch Bowl, pour in juice and soda, mix well. Add ice cream. Top with pineapple and cherries. Enjoy!
Mix sugar, flour and marshmallows in large mixing bowl. Bring to boil the margarine, shortening, cocoa and Coke.	Pour over dry mixture and stir until marshmallows are completely melted. Add buttermilk, soda and eggs. Mix, do not beat. Bake at 350° for 30	minutes in layers, 35 to 40 minutes in sheet pan.
Mix flour, baking powder, salt, baking soda and spices; set aside. Cream oleo and brown sugar; add eggs. Add pumpkin and milk; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Bake in a greased and floured 9 x 5-inch pan at 350° for 55 to 60 minutes. Wrap and store overnight before serving.
In a mixing bowl, cream shortening and sugar. Add molasses and egg; mix well. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture and mix well. Divide dough in half. Refrigerate for at least 2 hours. On a lightly floured surface, roll out each portion of dough to 1/8-inch thickness. Cut with a 4-inch cookie cutter dipped in flour. Place 2-inches apart on greased baking sheets. Bake at 350° for 9 to 11 minutes or until edges are firm. Remove to wire racks to cool. Decorate as desired. Yield: About 2 dozen.
Mix sugar and cornstarch in saucepan; add egg yolks and milk and cook over medium heat until thick. Remove; add peanut butter and stir. Pour into baked pie shell. Top with meringue and brown at 425° for 8 to 10 minutes.
In 9 x 13-inch pan, layer first 7 ingredients in order given. Sprinkle sugar on top of mayonnaise, then add Cheddar. Add bacon bits for decoration.
Cream butter, Crisco and sugar and add remaining ingredients. Grease pizza pan; spread dough. Bake at 400° for 8 to 10 minutes. Cool.
Preheat oven to 400°. Cook cranberries in water or juice for 5 minutes, covered, on low heat. Drain cranberries and boil down until 1/4 cup. In blender, combine eggs, sugar, flour, milk, vanilla and cream. Stir in cranberry liquid.
Sift sugar, flour and salt. In a saucepan, bring Crisco, butter, water and cocoa to a boil. Pour over flour mixture while still hot. Add buttermilk, beaten eggs, soda and vanilla; don't overbeat. Bake in well-greased cookie sheet pan with sides, two 8 x 8-inch cake pans or a 9 x 13-inch casserole pan. Bake at 375° for 20 minutes. While cake is baking, make icing.
Fry hamburger and sausage together; drain. Mix in crock-pot with remaining ingredients and cook until cheese is melted.
Dissolve gelatin in water; add pineapple and blueberry pie filling. Stir well and pour into 13 x 8 x 2-inch glass casserole dish. Refrigerate until firm.
Spray baking dish with Pam. Put crumbs in bag. Spread mayonnaise on each piece of meat. Shake with crumbs. Bake 8 minutes at 450°. Do not over cook fish, chicken or veal.
Blend margarine and sugars. Stir in eggs and vanilla. Mix in oatmeal and cornflakes. Sift flour, soda and baking powder. Add to mixture and mix well. Stir in nuts and raisins as desired. Drop by tablespoons onto ungreased cookie sheet. Bake at 350° for 12 minutes.
Cream eggs, sugar and oil. Add dry ingredients then pineapple, zucchini and vanilla. Mix until blended. Put in 2 greased loaf pans. Bake at 350° for 1 hour.
Trim off ends of zucchini and scoop out center of each, leaving a wall and base of about 1/2 inch or less. Reserve scooped out pulp. Chop enough pulp to make 3/4 cup.
Bring water, 1 cup sugar, lard and salt to a boil. Dissolve 1 teaspoon of sugar and yeast in warm water. Add to first mixture when cool. Add a little flour and beaten eggs. Then add about 5 cups of flour.
Mix all together and fry in shallow oil. Drop by spoonfuls. (I mix everything except squash, saving it until ready to fry, because of water in squash.)
Beat the first 5 ingredients together, then add the next 6 ingredients. Beat all together. Add cherries. Bake at 350° for 1 hour. Makes 2 loaves. This should be cold before you remove it from the pan.
Slice washed cucumbers and let stand in lime water 24 hours. Drain and wash thoroughly. Cover with clear water for 3 hours. Drain and wash again.
Cut tomatoes into bite size pieces. Place in a 9 x 12-inch dish. Slice onion; place on top of tomatoes. Sprinkle brown sugar on top. Add salad dressing; do not stir. Sprinkle parsley on top. Marinate 6 hours or more. Just before serving, stir all ingredients. Good next day, also.
Combine beef with bread crumbs, eggs, milk, cheese, garlic powder, salt and pepper. Form into 2-inch balls.
Melt morsels, butter and milk in a double boiler. Remove from heat and gradually add flour until mixed. Stir in nuts and vanilla. Drop by teaspoon on greased cookie sheet. Bake 10 minutes at 300°.
Mix all ingredients together and spread out into a 13 x 9-inch baking dish. Add topping.
Thaw strawberries and mix with pineapple and juice in which bananas have been sliced. Let stand together for 4 hours in refrigerator to chill and blend flavors.
Put everything in Dutch oven. Cook at 250° for 5 hours. Makes a thick broth all its own! Serves 4.
Salt chicken pieces and dip in melted margarine. Roll each piece in crushed Ritz crackers. Bake at 350° for 1 hour and 15 minutes.
Cream sugar, Crisco and eggs; add flour and milk alternately. Add vanilla. Pour into 3 (9-inch) layer pans and bake at 400° for about 20 minutes.
Crush cookie in food processor or plastic bag with rolling pin. Pour milk in a large bowl; add pudding mix. Beat until well mixed, 1 to 2 minutes. Let stand 5 minutes. Stir in Cool Whip and half of the crushed cookies. Place 1 tablespoon of crushed cookies on the bottom of 8 to 10 (7 ounce) cups. Fill cups about 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate for 1 hour. Decorate with gummy worms, candy flowers or chopped peanuts.
Mix vigorously Bisquick, milk and Cheddar cheese. Drop by spoonful on greased baking pan. Bake 10 to 15 minutes at 450°. Brush on melted butter. Sprinkle with garlic powder. Serve warm.
Make 1 batch 2 to 3 days before needed and freeze. Then on day needed, mix up another batch and add frozen batch so it will be slushy.
In a medium saucepan, melt butter. Blend in flour, salt and a dash of pepper. Gradually stir in milk and cheese. Cook and stir over medium heat until thickened and smooth. Stir in sour cream and macaroni. Heat through (do not boil). Serve.
Cook squash and onion until partly done; drain. Add salt and pepper to taste. Combine sour cream and soup. Add to squash. Put half of the squash mixture into a greased casserole dish. Sprinkle 1 cup stuffing over mixture. Add rest of squash mixture. Cover with rest of stuffing. Bake at 375° for 40 minutes.
Mix stuffing mix and melted oleo. Press 1/2 of the mixture in a baking or casserole dish. Spread the squash over the stuffing. Mix sour cream, onions and cream of chicken soup. Spread over squash. Add rest of stuffing mix and sprinkle with cheese. Bake at 350° for 30 minutes.
Mix sugar and sour cream. Bring to boil and continue boiling for 5 minutes. Remove from heat and stir in vanilla. Add nuts and stir until mixture begins to sugar. Pour on waxed paper; separate and cool thoroughly. Pack in air tight container. Will keep 3 months. Best stored in refrigerator.
Mix together first 6 ingredients and cook over medium heat until thickened. In a deep-dish glass bowl, layer with vanilla wafers, banana slices and mixture. May be topped with meringue topping or Cool Whip.
Mix all ingredients in large kettle. Cook over low to medium heat for 3 1/2 to 4 hours.
In large bowl, combine eggs, brown sugar, corn syrup, molasses and honey. Beat until well blended with electric mixer. Add remaining ingredients to egg mixture and beat until well mixed.
Mix first 3 ingredients together. Cut in lard. Add egg yolk mixed with milk. Mix dough just enough to hold together. Cut dough in half and roll one portion into 11 x 15-inch rectangle. Transfer to cookie sheet. Spread crushed corn flakes on this pastry. Spread sliced apples over corn flakes. Cover apples with sugar mixed with cinnamon. Cover with remaining half pastry rolled out. Pinch edges together. Beat egg white until stiff and spread on top of pastry. Bake at 375° for 40 minutes. Remove from oven and while still hot, drizzle glaze over top.
Saute onion in olive oil. Brown meat in sauteed onion. Add spices, soup, tomatoes and rice. Cook together 3 minutes. Pour into 9 x 13 x 2-inch casserole pan. Cut cheese diagonally and place on top. Bake at 350° until cheese melts and bubbles, about 30 to 40 minutes. Let stand 10 minutes. Good served with green salad.
Mix all ingredients well. Pour into unbaked pie shell and bake at 350° for 30 minutes, until done.
Cook vegetables in water until tender; add ham (I sometimes use part summer sausage), cheese and milk. Simmer gently until cheese melts. May be thickened, if desired. Garnish with parsley on side and croutons afloat.
Dissolve yeast in warm water; set aside. In a large mixing bowl, combine flour, sugar and baking soda. Cut in shortening with pastry blender until mixture resembles coarse meal. Stir in yeast mixture and buttermilk. Mix well; turn out onto a lightly floured surface. Knead lightly a few times. Roll to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise in a warm place for about 45 minutes. Bake at 400° for 10 minutes.
In a 2-quart casserole, combine creamed corn, chili with beans, tamales and shredded cheese. Bake 15 minutes in preheated oven at 375°. Stir. Sprinkle top with 3/4 cup crushed tortilla chips and 1 cup shredded Cheddar cheese. Bake 10 more minutes. Garnish with shredded lettuce and ripe olives.
Saute leeks in butter until wilted (3 minutes); add carrots and cauliflower. Stir to coat with butter. Add broth and seasonings. Cook 20 to 30 minutes, until vegetables are soft. Puree in small batches, then return to heat. Add Cheddar cheese; let melt. Serve with garnish of chives and parsley. This soup is great and healthy too!
Mix together and form into small balls. Bake about 20 to 25 minutes at 325°. Roll in powdered sugar while warm.
Peel and saute eggplant in 2 tablespoons butter until tender. Drain and mash. Mix in order given. Pour into baking dish. Top with 1 cup toasted bread crumbs with 1 stick oleo. Bake at 250° until brown.
Saute onion, pepper and celery in oleo. Add soups, chicken broth, pimento, mushrooms and chicken. Cook slowly until well heated. Cook spaghetti until tender. Drain. Put layer of spaghetti, layer of sauce, grated cheese and Parmesan cheese. Repeat layers to top of dish. Bake 30 to 35 minutes at 350°. Serves 8 to 10.