HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat, drain and add garlic, oregano, 1/2 teaspoon salt; simmer 3 to 5 minutes. Stir in spaghetti sauce and paste. Cook, stirring occasionally, 10 to 15 minutes. Boil noodles for 5 minutes. Drain and chill in cold water. Mix eggs, cottage cheese, parsley and pepper. Blend well.
Peel, core and quarter the apples. Place in a baking dish. Dot with butter. Sprinkle with sugar and pour cream over all. Bake at 350° for about 25 minutes or until soft. Serve warm. This is a good brunch dish or easy dessert.
Combine first 4 ingredients in a saucepan; bring to a boil. Boil one minute. Cool.
Dissolve jello in boiling water. Stir in remaining ingredients. Pour into molds or into a long dish. Chill and serve.
Put bacon strips around breasts. Mix 3 or 4 cans cream of mushroom soup and large carton of sour cream. Pour over chicken and add chipped beef. Bake 1 1/2 hours at 350°.
Dissolve Jell-O according to package. Add drained pineapple, bananas (sliced) and marshmallows. Set until firm in 9 x 13-inch pan.
In a large bowl, toss the bread and cheese cubes together. Add the other ingredients and mix well. Pour into a greased 9 inch sq. baking dish and cover with foil. Refrigerate overnight. When ready to bake, leave the foil on and place in a 350° over for 1 hour.
Heat oven to 350°. Microwave squares of chocolate and 1/2 cup margarine in large bowl at High for 2 minutes or until margarine is melted. Stir until chocolate is melted. Stir sugar into chocolate until blended. Blend in eggs, one at a time, with electric mixer on low speed until completely mixed. Add vanilla. Stir in 1/3 cup flour, baking soda and salt. Beat in remaining flour alternately with water until well blended and smooth.
Combine dry ingredients; mix well. Add remaining ingredients and mix until dry ingredients are dampened. Divide evenly between 2 greased 9 x 13-inch baking pans. Bake at 400° for 40 to 45 minutes. Serves 24.
Preheat oven to 350°. Pour box of rice into pan, such as a cake pan. Mix cream of chicken soup in a bowl; mix up good and pour over rice; mix good. Put cut-up chicken on top of rice. Put melted butter on the chicken pieces. Bake 1 hour uncovered and brown chicken for about 15 to 20 minutes.
Melt butter. Add rice to beef broth and consomme. Pour in butter and onions and season to taste. Cover. Bake at 350° for 1 hour.
Cut cabbage into julienne strips. Melt butter in large skillet or electric frypan. Add cabbage and other ingredients. Cook until liquid is absorbed and cabbage is tender.
Cook pumpkin. Wash and cut in half crosswise. Remove seeds and strings. Place it in a pan, shell side up, and bake at 325° for 1 hour or more, depending on size, until it is tender and begins to fall apart. Scrape the pulp from the shell and put it through a ricer, strainer or blender.
Combine pudding mix, milk, flavoring and food coloring in a saucepan. Stir to dissolve pudding mix. Cook and stir over medium heat until a full boil. Set aside and let cool. Fold in chocolate chips. Pour in pastry shell. Refrigerate until cool. Decorate with whipped topping.
Mix eggs, sugar, water, salt mincemeat, and lard together. Add flour and soda to mixture and stir well.
In 2-quart greased casserole dish, place bottom crust. Bake until brown. Boil vegetables until tender; drain. Mix vegetables and chicken with soup. Pour over crust. Place top crust on top of casserole. Bake at 385° for 20 to 30 minutes.
Put shortening in skillet. Add beans, one cup at a time, mashing after each addition. Add tomatoes and mash them, then the picante sauce. Taste for salt.
Mix all ingredients well. Roll into balls, then flatten with fork. Bake at 400° for 10 minutes.
Put all ingredients, except milk, cheese and bacon, into a large Dutch oven (or any sort of cooker or kettle). Cover and cook on low heat until very tender; then blend with a potato masher or run through a blender. Add the milk and just heat a bit.
Blend together oil, eggs, sugar, carrots and walnuts; set aside. Sift together flour, baking soda, cinnamon and salt. Mix together sifted ingredients with other mixture that was set aside. Blend all together well. Bake in a greased and floured 8 x 8 x 2-inch pan at 350° for 50 to 60 minutes.
Boil water and pour over oats. Let stand 20 minutes. Combine sugar, eggs and shortening, mixing well. In separate bowl combine dry ingredients. Add oat mixture to sugar mixture. Fold in dry ingredients and pour into greased 9 x 13-inch pan. Bake at 350° for 35 minutes. Cake may be served with icing or whipped cream, but is good enough just by itself!
Cook broccoli a little. Squeeze out all water. Mix other ingredients. Put in greased 9 x 13-inch pan or make muffins. Bake 30 to 45 minutes at 400°.
Break apart rice noodles and deep fry in 2 to 3-inches hot vegetable or soy oil, above 350°. Noodles will fry within seconds and will be white and crisp when done. Larger quantities may be fried in batches. Drain and set aside.
Combine first 7 ingredients in blender for 10 seconds. Stir in coconut. Pour into buttered deep dish pie plate. Bake for 40 minutes at 350°. Cool.
Combine the 2 concerned persons with the 2 cups of love in an adequate, comfortable mixing area. Next, blend in the understanding and patience and beat lightly with a spoon made of laughter until the mixture is smooth and fluffy. Now, add the 2 cans of trust and pour the mixture into the casserole of life and place over very low heat to simmer. This is also the time to add tears, dreams, touching, remembering and any other spices you feel will make your stew more exciting. As the mixture is simmering, saute the sex in tenderness and perhaps a little wine on special occasions. Add this to the main casserole until desired strength is reached.
Rinse chicken, pat dry. Place each breast between 2 pieces of wax paper. Working from center to edges, lightly pound with the flat side of a meat mallet to 1/8 inch thickness. Place 1 slice each of ham and cheese on chicken, folding to fit if necessary. Starting from the short side, roll up jelly roll style and secure with a toothpick. In a shallow dish, stir beaten eggs and 2 Tbsp. wine or broth. Roll each breast in flour, dip in egg mixture and coat with breadcrumbs. Preheat oven to 325°. In skillet, melt butter; lightly brown chicken rolls on all sides. Remove from skillet and transfer to a 9 x 13 inch ovenproof dish. Reserve drippings. Bake at 325° for about 40 minutes or until chicken is no longer pink.
Brown ground beef, sausage, onion and bell pepper. Drain. Put in casserole dish. Add soups and rice. Stir well. Cover and bake at 375° for 40 minutes. Uncover and bake another 20 minutes.
Mix together pudding, milk and powdered sugar. Beat 1 minute with mixer. Add Cool Whip. Mix well.
Cream sugar and shortening. Add molasses, egg, cloves, cinnamon and flour. Dissolve soda in water; add to bowl. Add raisins; mix well. Spread on cookie sheet; sprinkle with sugar. Bake for 10 to 15 minutes at 350°.
Mix the sugar, salt and flour. Add butter and cream until smooth. Add beaten eggs and continue beating. Add syrup and vanilla, then nuts. Pour into pie shell and bake until firm in center. Serve with whipped cream.
Grate Cheddar cheeses and mix with cream cheese and nuts. Form into balls. Roll in nuts. Chill before slicing.
Cook spinach as directed on the package. Saute the onion in margarine. Mix spinach and onion in a large bowl. Add eggs, cheese and stuffing mix. Season to taste. Roll into 1-inch balls and place on a cookie sheet. Bake at 350° for 25 to 30 minutes.
Wash mushrooms and remove stems; chop stems. Fry Parks sausage; drain. In a bowl, mix stems, sausage and diced Mozzarella. Add grated cheese, parsley and bread crumbs; toss. Fill caps. Drizzle oil on them. Bake in preheated oven for 20 minutes to 1/2 hour.
Dissolve Jell-O in boiling water; add cold water and lemon juice. Chill until slightly thickened. Add remaining ingredients. Place mixture in 2-quart mold. Chill until firm. Unmold just before serving.
Mix all ingredients, except butter and flour, in small bowl. In small skillet, melt butter and add flour. Then add mixture in small bowl and stir until thickened. Put in cooked hamburger or cut-up roast and serve on hamburger buns (1 1/2 pounds meat or leftover roast).
Mix Jell-O, water, sugar and juice. When syrupy from chilling, add whipped cream, folding until smooth. Fold in angel food cake (pieces no bigger than 50 cent pieces). Chill. Can be made on the same day served, or the day before and let set up in refrigerator. Should be fluffy.
Drain pineapple, reserving 1/4 cup syrup. Dissolve lime jello in boiling water. Add cold water. Chill until partially set; fold in pineapple and nuts. Pour into oiled 1 1/2-quart mold (or non-oiled Tupperware mold) until almost set.
Cut chicken into bite size pieces and place in a 3-quart round casserole. Combine wine, soy sauce, cornstarch, water, ginger and garlic and pour over chicken. Cover and microwave on High for 5 minutes. Stir. Add green pepper and microwave, covered, on High for 5 more minutes. Stir in peanuts and let stand 3 to 4 minutes.
Combine the cranberries and sugar; let set overnight. Add the orange, apples, walnuts and marshmallows. Mix well. Let sit for at least 4 hours.
In large bowl, combine cooked peas, rice, pimiento, peppers, ham and onions. Pour dressing over all and toss thoroughly. Cover and refrigerate at least 2 hours.
Grease and flour Pyrex dish or iron skillet and bake at 350° for 45 minutes.
Cream butter and 1 cup sugar. Add flour. Add egg yolks, water, vinegar and vanilla. Bake at 325° for 45 minutes in uncooked pie shell. Cover with meringue made with whites of egg and remaining sugar.
Combine ingredients and add a little salt. Place in a pie shell and sprinkle with cinnamon. Bake for 1 hour at 375°.
Smooth cream cheese in 8 x 8 baking dish. Pour can of chili on cream cheese. Sprinkle shredded cheese on top.	 Place in oven at 350° for about 10 minutes or until warm and cheese is melted. Serve with chips for dipping.
Prepare cake as directed on box and cool. Divide cake into thirds. In a large (approximately 8-quart) bowl, crumble 1/3 of the cake. Mix chocolate pudding as directed on box and layer over cake. Layer nuts over pudding. Take another 1/3 of the cake and crumble over nuts and pudding. Mix vanilla pudding as directed on box and layer over cake. Drain pineapple and layer over pudding. Crumble remaining cake over pudding and pineapple. Cover with Cool Whip. Allow to chill and serve.
Pour boiling water over oatmeal and shortening. Let cool. Add other ingredients and mix well. Bake at 350° for about 45 minutes.
Stir-fry onions in 2 tablespoons butter in large saucepan over moderate heat 5 to 8 minutes. Drain liquid from clams into pan. Add potatoes, salt and pepper. Cover and simmer until potatoes are nearly tender. Add clams, milk and cream. Cover and simmer 5 to 7 minutes, just to heat through. Add remaining butter and stir until melted. Sprinkle with paprika before serving.
Simmer chicken in water to cover for 25 minutes. Skin and bone cooked chicken. Cook broccoli and drain. Melt butter, stir in flour and cook until bubbly. Add broth and Worcestershire sauce; cook, stirring until thickened. Reduce heat and stir in 1 cup of cheese until melted. Empty sour cream into medium bowl; gradually add cheese sauce, stirring constantly. Add soup and stir. Arrange broccoli in 8 portions in baking dish. Top each with half a chicken breast, pour sauce over all. Sprinkle with remaining cheese and paprika. Bake at 325° for 20 minutes.
Mix flour, salt, water and cream of tartar. Cook until mixture comes away from side of pan. Cool. Knead out lumps. Divide into several balls. Knead a different food coloring into each ball. Cool for children to handle. Store tightly covered. Have fun.
About 30 minutes before serving, peel avocados and discard pits. Cut avocados and tomatoes into bite size chunks. Cut peel from oranges. Cut oranges crosswise into 1/2-inch thick slices. In a bowl, gently toss avocados, tomatoes, orange slices, black beans, cilantro and salt. Makes 4 accompaniment servings.
Mix tuna and soup. Then add peas. Place in casserole dish and sprinkle potato chips on top. Bake at 350° for 15 to 20 minutes, until bubbly and brown.
Brown ground beef and drain. Add Beef Tonight, lasagna flavor, and let simmer while cooking lasagna noodles. Pour enough sauce and ground beef mixture in casserole dish to cover bottom. Put layer of cooked lasagna. Mix Mozzarella cheese and cottage cheese. Add layer to casserole. Add another layer of each. Top with Parmesan cheese. Bake at 325° for 30 minutes or until hot and bubbly.
Combine sugar, peel, gelatin and water in saucepan. Stir until sugar is dissolved. Boil 3 minutes; cool. Add tangerine juice and pulp, orange and lemon juices. Press through sieve, then freeze in tray until mixture is snowy and frothy. Serve in tall glasses. Good for a hot summer day.
Melt 1 stick margarine in pan and mix ingredients. Pour in pan. Bake at 425° for 30 minutes.
Combine the first 6 ingredients; mix well and pour into a greased 9 x 13 baking pan. Bake at 350° for 25 to 30 minutes.
Grease cookie sheet and drop with a spoon. Bake for 12 minutes at 350°.
Fry sausage, peppers and onions, then drain it. Roll out dough to fit the cookie sheet; spread melted butter on top. Spread sausage, peppers and onions on top, then sprinkle with cheese. Roll it up like a jelly roll, large side first. Place the seam on the bottom, then brush with melted butter. Bake at 350° for 35 to 40 minutes.
Heat oven to 425°. Coat roasting pan with cooking spray. Mix crumbs, parsley, salt and peppers in bowl. Brush chicken with melted butter. Roll in crumb mixture. Put in pan and bake 24 minutes. Turn chicken over and bake 20 minutes longer. Makes 6 servings.
Cut meat into thin strips, 3 to 4 inches long and 1 inch wide. Heat oil in skillet and brown meat. Pour off fat. Add drained pineapple.
Fry bacon until done. Shred cabbage with a knife. Wash cabbage before you shred it. Add 1/3 cup or less of water. Add cabbage. Cook until they come to a fry. Stir so they don't stick. They are done when cabbage is tender.
Mix all ingredients, except the butter. Pour into dish (that has a cover) and dot with butter. Bake at 350° in a buttered and covered dish for 1 hour.
Saut pepper, onion and celery in oil until very lightly browned. Chop tomatoes and add with chili powder to sauted vegetables. Mix together rice and beans in a separate bowl. Layer in a 9 x 13 glass dish half rice mixture, half grated cheese and half of tomato mixture. Repeat. Bake, uncovered, in a 350° oven for 30 minutes. Serves 8 to 10.
Drain peas and corn. Layer noodles, peas, corn and tuna. Pour soup over layers. Strip with cheese. Bake 20 minutes at 320°.
Pound each breast flat. Pat with flour and fry in oil until golden brown. Place on cookie sheet. Top each breast with 1 slice of ham, 1 ring of pineapple and 1 slice of cheese (in that order). Bake at 350° until cheese is hot and bubbly and slightly browned, about 15 minutes. Enjoy!
Preheat oven to 325°. Place chicken in single layer in greased baking pan. Sprinkle with salt and pepper. Spoon sauerkraut over chicken. Arrange cheese over sauerkraut. Pour dressing over top. Cover pan and bake about 1 1/2 hours or until chicken is tender. Makes 6 to 8 servings.
Sprinkle coconut and pecans on bottom of oblong cake pan which has been lightly greased. Mix cake mix as directed on box. Pour over pecans and coconut. Melt margarine. Beat cream cheese in margarine. (Do not have margarine too hot.) Beat in sugar. Pour over cake and bake at 325° for 40 to 50 minutes.
Cook and chop chicken. Mix all ingredients together. Place in baking dish. Cover top with cracker crumbs or crushed potato chips. Bake at 400° for 15 minutes.
Combine sugar and flour. Add juice and cook over low heat until mixture thickens. Add butter and egg yolks and cook 3 minutes. Chill at least 2 hours before serving.	To serve, pour over diced apples, mandarin oranges, pineapple and bananas.
Cook sausage until done and mix all remaining ingredients together. Roll into small balls. Bake at 350° for 10 to 15 minutes. You can freeze and reheat when ready to serve.
In large bowl (10 quart) combine dry ingredients. Cut in shortening. Stir in nuts and chocolate chips (etc.). Store in	airtight container in a cool place or freezer for up to 3 months.
Put equal amounts of shrimp and crab in food processor. Process until chopped fine; moisten with mayonnaise until it holds together. Season with salt, pepper and dill and a little cocktail sauce. Put in loaf pan coated with cocktail sauce. Chill. Turn out on a plate. Cover with the cocktail sauce. Serve with crackers. (Use a fish mold, if possible.)
Butter bottom (not sides) of an angel food cake pan. Set oven to 450°. In large mixing bowl, whip egg whites, salt and cream of tartar until frothy. Add 2 tablespoons of sugar at a time, beating well after each. Add extracts. Beat until glossy and forms stiff peaks. Spread in pan. Turn off oven and put pan in oven overnight. Next day, carefully remove from pan. Run knife around edge of the pan. Refrigerate. When ready to serve, add whipped cream or Cool Whip and serve with strawberries or fruit in season. This is custard-like.
Combine eggs, sugar, corn syrup and butter. Spread peanuts in pie shell. Pour filling over top. Bake in a preheated 325° oven for 50 to 60 minutes. Cool well before cutting into wedges.
Sift dry ingredients together. Add egg, melted butter and enough milk to moisten stiff batter. Boil chicken pieces and then take out of broth. Drop dumplings by teaspoon into boiling liquid. Cook covered and without peeking for 18 minutes or until dumplings are done. Take bones out of chicken and then add chicken back in broth with dumplings.
Cut tortillas into strips, about 1/2 x 1 1/2-inches. Crisp in oil in a frying pan with onion and garlic. Precook pepper and mushrooms in a covered saucepan in a teaspoon of oil until tender. Low heat for 5 minutes. Add pepper and mushrooms to tortillas and onion in frypan. Mix well, then add eggs, folding until eggs are dry. Add salt and pepper to taste. Heat salsa in saucepan. Serve with hot salsa spooned over top.
Heat oven to 350°. Beat eggs with fork; stir in sugar, melted butter, lemon juice, vanilla and coconut. Bake 40 to 45 minutes or until inserted knife comes out clean.
Grease square baking dish, 8 x 8 x 2-inch. Cook and stir ground beef until brown. Drain. Mix sour cream, mayonnaise, cheese and onion. Reserve. Mix Bisquick and water until soft dough forms. Pat in pan, pressing dough 1/2-inch up sides. Layer beef, tomatoes and green pepper in pan. Spoon sour cream mixture over top. Sprinkle with paprika, if desired. Bake at 375° until edges of dough are light brown (25 to 30 minutes).
Spray a 6-cup fluted cake pan with nonstick cooking spray. In a large mixing bowl, beat the sugar and margarine until smooth and fluffy. Beat in sour cream, egg whites, lemon rind and lemon juice until smooth. Sift together the flour, baking soda and salt and add to batter. Mix until smooth, about 1 minute. Spoon batter into prepared pan and bake in preheated 350° oven for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 20 minutes. Invert onto wire rack.
Mix soup, sour cream and milk. Mix with chopped chicken. Can double for 9 x 13-inch baking dish. Combine butter and crackers. Spread over chicken mixture. Sprinkle poppy seed over mixture. Bake at 350° for 30 to 40 minutes. Serve over rice or noodles.
Mix all of the ingredients together and then spread on each half of the split bread. Put foil around bread to keep it from getting too dry. Bake at 350° for 30 to 45 minutes.
In a large skillet, cook eggplant, onions, and peppers in butter. Cook until tender crisp. Add mushroom soup, tuna, 1 c. cheese, seasonings, and rice. Heat thoroughly. Top with remaining cheese. Sprinkle with paprika, if desired. Cover and heat until cheese melts. Serve with celery and carrot sticks.
Sift flour, sugar, cocoa, salt and baking soda together. Add oil and buttermilk and stir until well blended. Bring to boil the coffee; stir gently into batter (instant coffee can be used). Mixture will be soupy. Pour into a 9 x 13-inch pan and bake at 350° for 35 to 40 minutes. (This is low in cholesterol because of the cocoa, oil and buttermilk.)
Wash chicken and arrange in a baking dish. In a pan on medium heat, mix together the preserves, dressing and onion soup mix until mixture starts to boil. Remove from heat and pour over chicken. Bake at 350° for 1 hour.
Combine flour, 1/2 cup sugar, baking powder and salt in a large bowl. Make a well in the center of the mixture. Combine egg, milk and oil. Add to dry ingredients. Stir just until mixed. Set aside. Toss blueberries with 2 tablespoons of sugar and lemon rind. Fold into batter. Fill muffin pans 2/3 full. Bake at 400° for 18 minutes or until golden brown. Remove from pan. Combine melted butter and lemon juice. Dip warm muffins in this mixture, then into sugar. Makes 12 muffins.
Combine all ingredients except pepper sauce and bring to a boil. Reduce the heat and simmer for about 15 minutes. Stir in pepper sauce.
Cook bacon until crisp. Drain on absorbent paper. Reserve 4 tablespoons of drippings. Use 1 tablespoon to grease bottom of a 9 x 13-inch baking dish. Cook onion and mushrooms in remaining drippings until tender. Arrange bread in dish. Top with mushroom mixture, cheese and crumbled bacon. Mix eggs, milk and salt. Pour over bacon; refrigerate overnight. Bake in a 350° oven for 35 minutes or until puffed and golden brown. Serves 6. Great breakfast when you have "house guests." Serve with Bloody Marys and fresh fruit.
Pour sweetened condensed milk and Reese's peanut butter chips in saucepan. Cook on low heat until melted. Remove from heat. Add vanilla and nuts. Mix well. Pour onto wax paper. Refrigerate until firm.
Cook apples in 2 cups water. Melt butter in glass dish. Add cinnamon. Pour apples into butter. Mix remaining ingredients together; pour over apples. Cook at 350° for 30 minutes, or until brown.
Preheat oven to 350°. Cream butter and sugar until light and fluffy. Add egg yolks, then bananas and vanilla to creamed mixture. Add vinegar and milk to make buttermilk. Then add baking soda. Add to creamed mixture and mix well. Gradually add flour. Fold in egg whites last. Pour in greased loaf pan and bake for 40 to 45 minutes.
Grate or cut fine cabbage. Mix together well; let stand. Refrigerate overnight.
Make a syrup of sugar, water, butter and salt. In a greased casserole, place whole or sliced cooked potatoes. Pour syrup over potatoes. Bake in moderate oven at 350° for about 45 minutes. Baste often.
Combine eggs, oil and Bisquick. Stir in peppers, onion, garlic and cheese. Stir in squash. Pour into 13 x 9 x 2-inch baking dish coated with cooking spray or oil. Bake at 350° for 40 minutes. Serves 6 to 8.
Mix all together. Option: Use 1/2 mayonnaise and 1/2 sour cream. Refrigerate and serve.
Put seasoning mixture in pan with water and bring to boil. Brown together rice and noodles from soup package in margarine. When brown, add to water. Cover and cook about 30 minutes or until done. Add more water, if needed. Serves 6.
Preheat oven to 350°. Melt margarine in 9 x 13-inch casserole dish. Add cornflakes, then spread cabbage over cornflakes. Mix soup, onion, milk, cheese and Miracle Whip together and pour over cabbage. Top with an additional 1/2 cup cheese and 1/2 cup cornflakes. Bake 30 to 40 minutes.
Pour undrained peaches into 1 1/2-quart casserole. Stir in orange extract and 1 tablespoon butter. Sprinkle with cake mix. Dot with remaining 1 tablespoon butter. Bake at 350° for 30 minutes. Yield: 6 servings.
Combine oil, eggs, sugar, zucchini and vanilla in large bowl. Blend well. Sift together dry ingredients and add to mixture. Stir in nuts. Bake at 325° for 55 minutes. Bake in loaf pans.
Mix and freeze. To serve, fill glasses half full and add 7-Up or Squirt.