HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine water with spaghetti sauce in bowl. Cover bottom of 13 x 9 x 2-inch baking dish with 1 1/2 cups of sauce. Arrange a layer of uncooked noodles, slightly overlapping, on top of sauce. Spread half the Ricotta and half the Mozzarella over noodles. Sprinkle with 2 tablespoons Parmesan. Add another layer of sauce. Repeat with another layer of noodles, the remaining Ricotta and Mozzarella and 2 tablespoons Parmesan. Top with layer of noodles. Pour remaining sauce over, spreading evenly to cover edges of noodles. Sprinkle with 1/4 cup Parmesan.
Mix the first 4 ingredients together. Add salt, flour and baking powder. Mix well. Blend in nuts. Divide and shape dough into 6 loaves. Lightly grease cookie sheet. Place 3 loaves on cookie sheet. Bake at 300° for 30 minutes. Remove from oven; slice loaves. Dip sliced cookies in cinnamon sugar and return to oven. Toast for 10 minutes. Repeat with the remaining 3 loaves. Cool and serve. Yields 3 to 4 dozen.
Peel and core pears. Grind pears, onions and peppers in food chopper. Place in saucepan. Add remaining ingredients. Bring to a boil. Cook 30 minutes. Stir frequently. Remove spice bag. Pour into hot sterilized jars. Leave 1/4-inch headspace. Adjust lids. Process 5 minutes in boiling water bath. Makes 8 to 10 pints.
Place the cookie dough in the freezer for 15 minutes or until firm. Preheat the oven to 350°. Cut the dough into 24 slices and place the slices 2-inches apart on a large ungreased cookie sheet. Pinch each slice 1/3 of the way down, until 1/2-inch wide. Position 2 pretzels at the top of each slice to form antlers, then use brown M&M's to create eyes and red ones to make noses. Bake for 8 to 10 minutes or until golden brown. Remove to a wire rack to cool completely.
Salt and pepper chops. Put in shallow pan. Combine brown sugar, ketchup and water. Spoon over chops. Bake at 350° for 1 1/2 hours. Cover for first half of baking time. Uncover for last half. Turn chops at least once.
Combine the butter, milk, brown and white sugars in a pan. Let it come to a boil 1 or 2 minutes. Take off the heat and add the cornflakes, pecans and peanut butter; beat until smooth. Drop onto waxed paper by the teaspoonful. Allow to stand for at least 20 minutes before serving.
Allow cookie dough to warm slightly. Place dough on an ungreased pizza pan or baking dish. Press evenly to bottom and sides to form crust. Bake at 350° for 15 minutes or until light golden brown. Cool.
Soak bulgar in the lemon juice. Set aside. Prepare chopped ingredients. Add to bulgar when lemon juice has been absorbed. Mix all together, add salt and pepper and add olive oil last. Adjust seasoning. This is a nice vegetarian salad served with pita bread.
Cook 1 hour slow. Add pimentos the last 3 minutes. Makes 5 pints.
Combine all ingredients in order given and mix lightly. Pack firmly into a greased small loaf pan. Bake at 350° for 1 hour or until done. Pour off juice and turn loaf onto warm platter. Serve with mixture of mushroom soup and 1/4 cup milk, stirred constantly. Pour some of the sauce over the loaf to serve and the rest in a side dish.
Cut liver into strips 1 inch wide. Cover with boiling water. Then drain thoroughly. Mix flour, seasoned salt and pepper in plastic bag. Add liver, a few pieces at a time, and shake until coated. Set aside.
Combine gelatin, sugar and water in a saucepan; bring to a boil, stirring to dissolve sugar and gelatin. Remove from heat and stir in fruit; set aside to cool.
Mix together the first 5 ingredients. Put potatoes in a greased bake dish. Pour first mixture over potatoes. Mix cornflakes and the last margarine together; sprinkle on top of mixture. Bake for 35 minutes at 350°.
Cream together margarine and sugar. Add eggs, one at a time. Add nuts and spices, then flour and fruit last. Bake 10 minutes at 350° (15 for electric stove). For softer cookie, bake 8 to 9 minutes.
Mix first 3 items in bowl. Pour into pie crust. Top with second pie crust. Bake at 350° until brown.
Combine cornmeal, salt and oil. Pour hot water and mix. Add flour and baking powder. Mix well. Blend in egg. Make 8 to 10 patties. Cook in hot oil in skillet or in the oven on greased cooking sheet until browned on both sides. Takes 10 to 15 minutes on top of stove and 20 to 25 minutes in the oven.
Preheat oven to 375°. Sift flour; measure. Add baking powder and salt; sift again. Cream butter or margarine thoroughly; gradually add sugar, creaming until fluffy. Add beaten eggs, flavoring and liquid. Add and blend in flour, one-third at a time. Dough should be soft but just firm enough to roll out on a lightly floured board to about 1/4-inch thickness. Cut with floured 2 to 3-inch cookie cutter. Lift with spatula to ungreased cookie sheet. Bake at shelf position B (below center of oven) for 8 to 10 minutes. Cool on wire rack. Cookies may be brushed with milk or buttermilk and sprinkled with sugar before baking. Can also make these as drop cookies; edges will be brown on these.
Combine all ingredients and bake at 350° in 8-inch square nonstick baking dish for 55 to 60 minutes. Serves 4.
Preheat oven to 350°. Lift the skin of the chicken carefully with your fingers, being careful not to tear it or detach it except from the main part of the flesh. You are forming pockets in it. Soften butter. Chop parsley and blend it in until you have a slightly greenish paste. Add thyme.
In a large bowl, dissolve the gelatins in boiling water. Cool slightly. Stir in the milk, pineapple, nuts and horseradish sauce; mix well. Chill until partially set. Pour into an oiled 8-cup mold. Chill for 6 hours or overnight. Unmold and serve on a bed of lettuce leaves.
Combine all ingredients and mix well. Pour into a baking dish. Bake at 350° for 40 to 50 minutes.
Melt butter, worcestershire sauce and brown sugar in pot. Add ketchup, water and relish to suit. Add chipped ham that has been pulled apart. Heat thoroughly.
Cover steaks with dressing and let stand in refrigerator 2 hours. Twenty minutes before you are ready to cook, preheat grill. Cook over medium coals for 5 to 10 minutes on each side, until meat flakes easily with a fork.
Saute onion in margarine. Stir in corn, cheese and corn bread mix. Bake at 325° for 45 minutes. Good for church suppers.
Separate rolls into triangles. Place points inward. In ungreased pizza pan, press together to form a crust. Sprinkle with sausage, potatoes and cheese. Beat eggs, water and seasonings together. Pour over top. Bake at 350° for 25 to 30 minutes or until done. Serves 6 to 8.
Cream butter in large mixing bowl; gradually add sugar and gelatin, beating at medium speed. Add egg and vanilla; beat well. Combine flour and baking powder; add to creamed mixture and mix well. Use a cookie gun to shape dough as desired, following the manufacturer's instructions. Place cookies on ungreased cookie sheet. Garnish, if desired. Bake at 350° for 12 to 15 minutes. Cool on wire rack.
Cook noodles according to package directions. Drain well and keep hot. Melt butter in saucepan. Stir in flour to make a smooth paste. Add salt and pepper. Stir in milk and cream a little at a time. Cook over low heat, stirring constantly, until thickened. Beat egg yolks until light and lemon colored. Stir small amount of hot mixture into egg yolks. Add yolks all at once to that mixture. Continue to cool 1 minute. Beat egg whites until they hold peak.
After mixing vanilla pudding as directed by the box (wire whisk works great), add Eagle Brand milk; whisk. Then add the Cool Whip; whisk. Lay vanilla wafers on the bottom of the pan you plan to use; top each wafer with a slice of banana. Next pour pudding mixture over bananas. Slide wafers down along the sides of the pan.
Mix ingredients. Put in refrigerator until chilled. Roll out. Sprinkle with sugar. Cut with cookie cutter. Bake 12 to 15 minutes at 425°.
Cook chicken; let cool. Remove meat and cut in bite sized pieces. Use chicken broth to cook Skroodles. Follow directions on package for cooking these. Saute celery and green pepper in butter; add pimentos. Mix all together. Add Greek seasoning and salt to taste. Mixture will be soupy; bake in a 350° oven about 45 minutes or until brown and fairly firm.
Fry bacon and beef. Cook noodles; drain and cool. Dice cheese and add other ingredients. Bake at 350° for 1 hour. This casserole may be frozen and cooked later or refrigerated overnight.
Mix all the ingredients in a bowl. This recipe has been used at LeBistro for 20 years. Spoon over any fresh salad mixture. Also excellent over tomatoes and asparagus with fresh red onion.
Brown sausage; add onion, pepper and mushrooms and saute until tender. Add tomatoes and green chilies. Simmer 10 minutes or until meat is completely cooked. Serve over fettucine. Serves 4 to 6.
Melt chips over medium heat; remove from heat. Stir in peanuts and noodles. Use heaping teaspoonfuls of prepared mixture. Drop on waxed paper to form clusters. Let cool before serving.
Place all ingredients in food grinder (leave orange unpeeled). Mix thoroughly. Refrigerate 1 or 2 days. Add another orange if too tart.
Mix the sugar and flour in a bowl; do not sift. Combine margarine, cocoa, Crisco and water in 2-quart saucepan. Bring to boil; pour over dry ingredients and stir. Add eggs and buttermilk, soda and vanilla. Bake in an 11 x 18-inch pan for 20 minutes at 400°.
Shred cabbage. Sprinkle 1 1/4 teaspoons salt over top of cabbage. While cabbage wilts, mix in jar or shaker: sugar, mayonnaise, vinegar and milk. Stir cabbage and add dressing.
Cut potatoes into bite-size pieces. Melt margarine, soup, cheese and onion together. Then stir in potatoes. Pour into casserole dish. Top with corn flake crumbs. Bake at 350° for 1 hour.
Cook rice. Cook broccoli until tender; add onion. Mix rice and broccoli with Cheez Whiz. Add salt and pepper to taste. Pour in greased baking dish. Bake at 350° for 30 minutes.
Bring to 240°. Pour into a buttered sheet cake pan. Cool, cut and wrap.
Place eggs, chocolate chips, sugar, vanilla and salt in blender. Heat milk just to simmer and add to ingredients in blender. Whirl on low for 1 full minute. Pour into demitasse cups. Chill until firm for 3 hours or more. Serve with a dollop of whipped cream. Can be frozen. Can add walnuts. Can be made with Bailey's Irish cream in lieu of milk.
Stir cherries (do not drain), water and sugar together in a 13 x 9 x 2-inch baking dish. Sprinkle cake mix on top. Cut up butter on top. Bake 30 minutes at 400°.
Line bottom of pan with the dried beef. Wrap each breast with bacon slice and put on top of dried beef. Bake at 400°, uncovered, for 30 minutes. Pour off bacon fat. Mix soup and sour cream. Pour over chicken. Reduce heat to 350° and cover. Bake 1 to 1 1/2 hours.
Cream butter in large bowl. Gradually add sugar, mixing well at medium speed. Add eggs, one at a time, beating well after each. Add flour to creamed mixture alternately with milk. Mix just until blended after each addition. Stir in flavorings. Pour batter into greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes.
Precook wild rice in 3 cups water until tender. Don't drain. (Cover with water and bring to a boil; turn heat down and simmer 45 to 60 minutes.) Brown ground beef and saute onion, celery and green pepper. Combine all ingredients. Bake at 350° for 45 minutes. Serves 6 to 8.
Sift dry ingredients. Add eggs, buttermilk and sour cream. Beat until blended. Stir in melted butter. If thinner pancakes are desired, add more buttermilk.
Skin chicken; place on grill. Baste with sauce made from ingredients for 1 1/2 hours or until chicken is done.
Preheat oven to 450°. Separate crescent roll squares from roll. Spread each square and roll up a hotdog in crescent roll. Bake on a cookie sheet for 12-15 minutes (until rolls are golden brown). Remove from oven and let cool. Once cooled, dip toothpick in mustard and dot two eyes on one end of each hot dog.
Mix first 6 ingredients and set aside. Take Wesson oil, vinegar and sugar; bring to a boil. Pour over cabbage mixture while hot. Cover and put in icebox.
Beat first 6 ingredients until light and fluffy. Add eggs, one at a time. Beat well. Combine dry ingredients and blend into butter mixture. Stir in chocolate chips. Drop from teaspoon on ungreased cookie sheet. Bake at 375° for 10 minutes, or until golden brown.
Heat chili. Spread a layer of Fritos, chili and then cheese. Repeat this order. Heat at 350° until cheese is melted.
Drain clams, reserving 1/3 cup juice. Combine Bisquick, salt and thyme. Add egg, clam juice and clams. Stir. Drop from tablespoons into hot oil. Fry until golden. Drain on paper towels. Makes 24 and may be frozen. For a couple recipe, use 3 cans of clams.
Saute onion and garlic in olive oil. Add tomatoes and break up with spoon. Add tomato paste, vegetables (raw ones first); anything goes, peppers, carrots, zucchini, mushrooms, corn, squash, broccoli, beans, etc. Add spices. Simmer about 45 minutes until vegetables are tender. Stir in 1/4 cup Parmesan cheese if you like the sauce to be thicker. Very low in calories and fat.
Steam carrots, broccoli and pea pods together until crisp-tender; cool. Cook fettuccine in chicken broth, just until tender; drain and cool. Combine vegetables and pasta. Add basil to prepared salad dressing. Toss gently into pasta. Sprinkle with Parmesan cheese and fresh parsley.
Melt shortening in heavy Dutch oven over high fire. Add flour and stir until it is light brown. Lower heat; add shrimp and cook 3 minutes or until pink. Add garlic, onion, parsley and bell pepper and cook 2 minutes longer. Raise heat; gradually add water, then remaining ingredients. Bring to a boil, then simmer, covered, for 1 hour. Serve very hot over fluffy rice. Serves 4. Doubles easily. Freezes well.
Mix together chopped or shredded cabbage with salt. Let stand for 2 hours. Boil the sugar and vinegar and add to the cabbage. Then add the mustard seed, celery seed, green pepper and celery; mix well. Keeps several days in Tupperware or plastic containers. Use as desired.
Line 9-inch square pan with pie crust. Mix together flour and sugar. Spread half of the mixture over the pie crust in the pan. Dot with butter. Add gooseberries and water. Sprinkle remaining flour and sugar mixture over the berries; dot with butter again. Cover with top crust. Sprinkle a little sugar on top and bake at 400° for 30 to 40 minutes or until nicely browned.
Mix tapioca into white grape juice and let soak 10 minutes. Add lemon juice and cook until thickened. Pour over peaches and turn into pastry-lined pie tin. Top with pastry topping. Bake 10 minutes at 425°, then lower to 375°. Bake 35 to 40 minutes longer. Yields 8 servings.
Mix altogether. Spoon into greased muffin tins. Bake until brown at 400°.
Mix dry ingredients to butter. Add it to liquid. Chill several hours and roll out. Bake at 350° for 12 minutes.
Boil tomatoes with sugar for 10 minutes. Add sliced lemon and lemon gelatin; boil fo 10 minutes. Put in hot sterilized jars and seal.
Mix sugar and flour together in a bowl. Add eggs, buttermilk, butter and vanilla to bowl. Pour mixture into 2 pie crusts and bake in oven at 350°. Makes 2 pies.
Mix lettuce, cheese, onion and beans. This can be covered and stirred in refrigerator. Just before serving, add chips and dressing. Toss.
Mix and put first three ingredients in buttered casserole. Mix other ingredients together and put on top of casserole. Bake 1 hour at 350°.
Grease 1 (9 x 13-inch) pan. Cook medium egg noodles. When done, drain. Put noodles back in pot. While still hot, add margarine. Stir, with a spoon, sugar, vanilla and Ricotta cheese plus sour cream. Add eggs. Blend together.
Combine the syrup, sugar, water, butter and cinnamon and heat to boiling point. Pour over yams which have been peeled, halved or sliced and arrange in a baking dish. Bake at 350° for about 30 minutes, stirring occasionally. Makes 6 to 8 servings.
Mix meat, cracker crumbs, milk, salt, pepper, onion and flour. Lightly brown onion in butter; add to meat mixture. Shape into balls; lightly brown in same pan as onion. Put in 2-quart casserole dish. Cover with soup (plus 1/2 can of water). Cover and bake at 350° for 30 minutes, then uncover for 10 more minutes.
Place milk, vanilla, eggs, sugar, and Bisquick in blender for 15 seconds on high. Add cream cheese and beat for 2 minutes on high. Pour into greased pie plate and bake at 350° for 40-45 minutes, until center is firm. Let cool.
Slice unpeeled potatoes by hand or in food processor and place into a casserole dish sprayed with Pam, sprinkling seasoned salt as you go. Place pats of butter on top of potatoes and sprinkle with chives. Cover with Parmesan cheese, if desired. Cover dish with paper towel or vented plastic wrap. Cook on High in microwave 10 to 12 minutes. Stir midway through cooking cycle. (Cooking time will vary.) Garnish with sour cream or serve as is.
Mix all ingredients except green beans and bring to a boil. Drain 4 cans of beans, leaving liquid in 1 can. Heat all green beans. Pour dressing mixture over beans and let marinate overnight. Serve hot or cold. Serves 125.
Cook zucchini and onion in salted water 5 minutes, drain. Combine soup and sour cream. Shred raw carrots and stir in. Fold in zucchini and onion. Combine stuffing and margarine. Spread 1/2 of stuffing in 12 x 7 x 2-inch baking dish. Spoon mixture on top then rest of stuffing. Bake at 350° for 25 minutes.
Select a plump chicken. Dress. Cut in pieces. Place in saucepan. Cover with boiling water. Add celery, salt and pepper. Cover. Simmer slowly until chicken is tender. Prepare dumpling dough.
Brown Italian sausage; drain. In a large bowl, combine first 6 ingredients. Boil manicotti shells for 8 minutes; drain. Spray 9 x 13-inch glass dish with Pam. Cover bottom with Prego (1/2 jar). Stuff shells with mixture and place in dish. Cover the stuffed shells with the remaining Prego. Bake at 350° for 30 minutes. Put remaining mixture over the top and bake for another 10 minutes. Let stand 5 minutes; serve.
Beat egg white and water until frothy but not stiff. Add pecans and mix until all the nuts are coated. Mix sugar, salt and cinnamon. Add to the nuts. Mix again. Place on jelly roll pan or shallow tray. Bake in oven at 225° for 1 hour, stirring every 15 minutes.
In large skillet, cook meat in oil over medium heat until browned and liquid is absorbed. Add 3 cups water and bouillon. Stir together cornstarch, soy sauce and remaining water. Add to skillet and cook, stirring constantly until thickened and clear. Add celery, cook over medium 5 to 8 minutes. Add green peppers; cook 5 minutes longer. Serve over hot rice or noodles with additional soy sauce if desired.
Combine beef, garlic, bay leaf and broth. Cover and cook in a 300° oven for 2 to 2 1/2 hours. Remove cover and add vegetables. Cover again and continue cooking, approximately 1 hour or until vegetables are tender.
In saucepan, put oleo, shortening, cocoa and cold water. Bring to boil. Pour hot mixture over flour and sugar. Mix well. Add buttermilk, vanilla, cinnamon, salt, soda and eggs. Mix well. Pour on a greased cookie sheet. Bake 20 minutes at 400°.
Cut tomatoes in half (small tomatoes, leave whole). Cover tomatoes with vinegar and water mixture. Slice onions and peppers. Add sugar. Cook until the tomato skins turn loose from tomatoes. Pour up into jars and seal. Good with beans, collards and vegetables.
In a large skillet, melt butter; add rice and mushrooms with liquid. Add dry onion soup and mix. Add chicken and water; mix well. Turn skillet to low and cook, covered, about 30 minutes or until rice is tender.
Bring pineapple with juice to boil in saucepan. Dissolve gelatin in pineapple well. Remove from heat. Add buttermilk and stir until well mixed. Add pecans and stir. Spray 8-inch square glass pan with Canola non-stick spray and pour gelatin mixture into pan.
Melt oleo and add sugar and other ingredients. Bake at 275° for about 1 1/2 hours.
Saute onion in butter. Add steamed broccoli and all other ingredients. Mix well. Heat until boiling. Serve in a chafing dish with melba toast.
Mix flour, cornstarch and glue. Add water as needed. Knead dough until workable.
Combine vegetables in large bowl. Mix together sour cream, salad dressing, vinegar, sugar, salt, dill, celery seed and garlic cloves. Pour over vegetables and toss well. Pour peas over top. Cover and refrigerate several hours or overnight.
Bake cake according to directions. Pour into a 9 x 13-inch pan. Cool 15 minutes; then poke holes down through cake with a fork.
Mix eggs, sugar, salt and vanilla. Slowly stir in hot milk. Pour at once into unbaked pie shell. Dash the top with nutmeg. Bake at 475° for 5 minutes. Reduce heat to 425° and bake for 10 minutes longer or until knife inserted is clean.
Combine potatoes, 1/2 cup margarine, onions, soup, sour cream and cheese. Mix well and put into a 2 1/2-quart casserole dish.
Mix sugar, cocoa, butter, milk and salt in saucepan. Bring mixture to hard boil. Let boil 2 minutes. Drop by teaspoon on wax paper.
Brown meat in heavy pot; drain off fat and add 3/4 cup water. Cover and simmer 1 hour. Remove meat and cut in 1/2-inch slices and return to pot. In another pan, boil 3/4 cup water and remaining ingredients. Use seasonings to taste. Pour over meat; cover and simmer until fork-tender (about 1 1/2 hours). Add water if necessary. Thicken with flour and water mixture off heat. Simmer until flour is cooked, stirring often. Serve over rice.
In a large pan, add bouillon cubes to water; bring to boil and add chicken breasts. When chicken is done, remove from broth. Return broth to boil and then add 16-ounces thin spaghetti and diced green onions. While spaghetti is cooking, cube chicken breasts.
Boil potatoes in jackets until done, then peel and grate with large grater. Add 1 tsp. salt and mix slightly. Melt 1/2 cube butter. Remove from heat and add diluted soup, sour cream, green onions and grated cheese. Fold this mixture with potatoes. Place in buttered casserole and cover top with cornflake crumbs. Bake in oven at 350 degrees for 45 minutes. Serves 10.
Let jello almost set, then whip. Add 1 cup whipped cottage cheese. Add 1 cup drained pineapple and mix. Fold in 1 cup Cool Whip and refrigerate.
Mix together first four ingredients and heat until thick. Then add the next four ingredients. Bake at 350° for 30 to 45 minutes or until golden brown. Spray a 9 x 9-inch pan or oblong dish.
Brown sausage in large skillet over medium heat until done. Drain in colander. Combine with remaining ingredients in large mixing bowl. Pour into a greased 13 x 9 x 2-inch baking dish, cover with plastic wrap and refrigerate overnight. Bake at 350° for 45 minutes to 1 hour. Serve hot. Serves 8 to 10.
In a large mixing bowl, combine chicken, enchilada sauce, chicken soup, onion and garlic salt. Line a greased 12 x 8 x 2-inch baking dish with about 2/3 of the tortilla chips. Pour chicken mixture over chips. Sprinkle with cheese and cover with remaining tortilla chips. Pour chicken broth over chips and sprinkle with paprika. Bake in preheated 350° oven for 30 minutes or until hot and bubbly. Makes 6 to 8 servings. Serve with Spanish rice and refried beans.
Dissolve cocoa in boiling water and mix hot coffee with soda. Cream shortening and sugar. Add all but baking powder and flour. Add baking powder to flour and add to creamed mixture. Beat until flour disappears. Bake at 350° for 30 to 40 minutes. May use 13 x 9-inch pan or 2 round pans. Dust cooled cake with powdered sugar or frost with your favorite frosting. Moist enough to enjoy without frosting.
Preheat oven to 375°. Sift dry ingredients. Cream butter and sugar. Add egg and vanilla; beat well. Ad gelatin (any flavor) for color. Add dry ingredients to butter and sugar; mix well. Press dough through cookie press. Sprinkle with gelatin. Bake 8 to 10 minutes. Makes 80 cookies.
Mix egg, sugar, margarine and dates in saucepan. Cook until dates are soft and mixture is thick. Place saucepan in ice water until mix is cool enough to handle. Add Rice Krispies and nuts and mix quickly. Shape into small balls and roll in coconut.
Break lettuce into bowl until half full. Add in layers celery, onion, green peppers, peas, cheese and bacon. Mix sour cream and mayonnaise together. Pour over salad. Refrigerate 24 hours.