HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook cauliflower. Drain well and coarsely chop. Place on paper towel and squeeze until barely moist. Coat a 9-inch pie plate with Pam. Layer cauliflower, green peppers, onion and cheese in pie plate. Combine remaining ingredients in electric blender. Process 15 seconds or until well blended. Pour into pie plate. Bake at 375° for 30 to 35 minutes or until set. Let stand 5 minutes. Serve and enjoy.
Cook pasta as directed. Brown hamburger. Drain off excess fat. Lay cooked pasta in the bottom of a casserole dish. Layer hamburger with bell pepper, onions and mushrooms on top of spaghetti. Top with the mixture of Parmesan cheese and Mozzarella cheese. Bake for 30 to 45 minutes.
Melt chocolate with oleo; gradually blend in milk. Mix sugar, cornstarch and salt thoroughly. Beat in eggs and vanilla. Gradually blend in the chocolate mixture. Pour into thawed pie shells. Combine coconut and nuts; sprinkle over filling. Bake at 375° for 45 minutes. Filling will be soft, but will set while cooling. Cool at least 4 hours before serving.
Place milk, sugar, potatoes, butter and salt in a large saucepan. Heat slowly to boiling point. Let stand until lukewarm. Add yeast, dissolved in a little of this lukewarm mixture, then add to first mixture. Mix soda and baking powder with flour. Stir in to make a stiff dough. Let rise 15 minutes. Knead to a stiff dough, adding more flour, if necessary.
Combine cake mix, 1 egg and butter. Spread batter in greased 9 x 13-inch cake pan. Beat cream cheese until fluffy. Add remaining 2 eggs and vanilla. Beat in the powdered sugar.
Cook sausage until well done and crumbled; drain. Mix cheese and sausage in top of double boiler. Spread topping on small slices of rye bread and freeze. When ready to use, warm in 350° oven and serve.
Mix together. Drain 1 package spinach or 1 package chopped broccoli (frozen). Serve with crackers or vegetable sticks.
Cook noodles in boiling water and season with salt. Mix cream cheese, milk and Worcestershire sauce. Put cooked noodles in casserole dish and add cream cheese mixture. Brown onion and green pepper in butter; add meat and brown on low heat. Then add tomato sauce. Skim off grease and cook thick. Pour over noodles and cream cheese mixture. Bake at 350° until casserole bubbles, about 10 minutes.
Combine bread and cheese. Beat eggs and add to milk, salt and mustard. Pour over bread and cheese. Bake in a buttered 1 1/2-quart casserole for 1 1/4 hours in a 325° oven. Tastes best when made in advance and placed in oven 1 1/4 hours before serving.
Line pan with one layer of crackers. Mix the next five ingredients in a saucepan. Bring to a boil, cooking until slightly thick, stirring constantly. Remove from heat, add coconut, nuts and cracker crumbs. Pour this mixture over the cracker layer. Add another layer of the whole crackers and then frost.
Remove all fat from meat and cut in steaks. Tenderize meat with meat mallet. Mix flour, onion salt, celery salt, pepper and garlic salt in small bowl. Cover each piece of meat with flour mixture and brown in frying pan. After browned, place beef cubes and water in pan (enough water to cover meat). Cover, reduce heat to simmer and cook 45 minutes. Serve with mashed potatoes.
Put 1/2 stuffing mix in casserole dish; add chicken, then sprinkle onions on. Melt margarine and add water to it. Pour over chicken. Beat eggs in milk. Pour over mixture. Top with can of soup and other half of stuffing mix. Bake, uncovered, at 350° for 50 minutes.
Combine apples, celery, walnuts, raisins and honey in a serving bowl. Mix well and serve chilled.
Mix water and margarine or butter. Bring to a boil. Add flour all at once and stir rapidly until mixture forms a ball. Remove from heat and cool a little while. Beat in eggs, one at a time, beating well with spoon or mixer. Spread on ungreased cookie sheet, 11 x 15-inch. Bake at 400° for 30 minutes. Cool. (It will look like the moon's surface; that's why it's called Moon Cake.) Don't prick. Leave cake as is. Mix pudding according to package directions. Beat in cream cheese. Blend well. Spread on crust; refrigerate 20 minutes. Top with whipped cream or whipped topping generously. Drizzle with chocolate sauce and sprinkle with chopped nuts.
Put sour cream in bowl; mix well with all other ingredients. Chill. Serve with crackers, chips, etc.
Cook 1/2 of berries, sugar, cornstarch and lemon juice. Cook on low heat until thick and transparent. Place whole berries in pie shell and pour cooked mixture over plain berries. Chill.
Roll graham crackers and put 1/2 on bottom of pan. Next layer: cream together butter, sugar, eggs yolks and nuts and fold in stiffly beaten egg whites. Cover graham crackers in pan. Next layer: raspberries. Next layer: whipped cream or Cool Whip. Next layer: crackers again. Chill.
Mix teriyaki sauce, water and brown sugar. Sprinkle in garlic powder and pepper; stir. Marinate a 3 to 7 pound brisket in teriyaki sauce for 24 hours. Place brisket on gas or charcoal grill for 1 hour. Remove and place in pan with teriyaki sauce and bake in oven for 3 1/2 hours. Turn the brisket 1 time midway through cooking. Remove meat from oven and let it cool for 15 minutes. Place on platter, pour teriyaki over meat. Cut into 3/4-inch strips and serve.
Drain part of juice off peaches. Pour into oblong pan. Cut crust off bread slices and then cut in half. Cover peaches with bread touching one slice to the other.
Mix sugars, add oleo, oil, eggs and vanilla. Mix well. Add flour, soda, cream of tartar; mix. Add coconut, oatmeal and Rice Krispies and nuts. Drop by teaspoonful on cookie sheets, press lightly. Bake at 350° for 10 to 12 minutes. Store in airtight container. Makes 6 dozen.
Melt margarine and Velveeta cheese. Steam carrots and drain. Fold into cheese mixture. Pour into greased casserole dish; top with crushed Ritz crackers. Bake for 30 minutes at 350°.
Remove all cartilage from crab meat. In bowl, mix bread crumbs, egg, mayonnaise and seasonings. Add crab meat; mix gently but thoroughly. Shape into 6 cakes. Cook in frying pan in just enough fat to prevent sticking, until brown.
Mix all ingredients and add sweet milk for batter to be thick. Drop by teaspoonful into hot oil. Dip spoon into glass of water each time so batter will turn loose of spoon.
Mix together the night before in a large bowl and let stand covered in refrigerator: buttermilk and oats. In the morning, stir in sugar, melted shortening and eggs. Sift remaining ingredients, except corn, together and stir in just enough to mix (do not try to remove all the lumps). Add the corn last.
Melt margarine; add salt and Worcestershire sauce. Pour over Chex Mix that is spread in sheet cake pan. Bake in oven at 250° for 45 minutes. Stir occasionally.
Beat eggs and sugar together. Add all other ingredients. Pour into unbaked "deep dish" pie shell. Bake at 450° for 10 minutes, then reduce temperature to 300° and bake for 35 minutes.
Melt butter in 9 or 10-inch cake pan or cast-iron skillet. Add sugar and stir until saturated by butter. Pat evenly on bottom of pan. Arrange pineapple slices in concentric circles, with a maraschino cherry in alternate "crescents" if desired.
In a large skillet, slowly saute potatoes in butter until golden brown, about 10 to 15 minutes. Sprinkle with paprika. Yield: 4 to 6 servings.
Combine all ingredients in order listed; stir gently. Place in a buttered casserole dish. Bake at 350° for 35 minutes. Yields 6 servings.
Cook broccoli according to directions on package; drain well. Combine soup, grated onion, beaten eggs, lemon rind, lemon juice and mayonnaise; beat until well blended. Put layer of drained, cooked broccoli in bottom of buttered 1 1/2-quart casserole. Spoon a layer of soup mixture over broccoli, then sprinkle a layer of cheese. Repeat the broccoli, soup mixture and cheese until all, except for 1/2 cup of cheese and bread crumbs, is used. Bake at 350° for 20 minutes. Combine the remaining cheese with bread crumbs. Sprinkle over top of casserole; return to oven for 10 minutes. Serves 8.
Fry hamburg and onion together in the frypan until bottom of pan is a bit brown. Add mushrooms and water. If you don't use mushrooms, add 1/4 cup more water. Simmer 5 minutes. Add Ramen noodles and 1/2 package flavoring. Simmer 3 to 5 minutes. Serve.
Combine first 6 ingredients for marinade. Marinate chicken about 8 hours. Cook chicken on grill, basting with marinade, or broil or bake in oven. Bake at 400 for 30 to 40 minutes.
Work up all ingredients by hand. When thoroughly mixed, place in container and refrigerate. Will keep a long time.
Add tea to boiling water; turn off fire. Let steep for 5 minutes. Strain and add sugar. Use as needed, 2 to 3 teaspoons to a glass of water.
Cut ends off the string beans and rinse with cold water. Fill a large pot 1/2 way with water until boiling. Add string beans and parboil 10 to 12 minutes until cooked, but not real soft. Remove and drain. In large frying pan, cover bottom about 1/4-inch with olive oil and heat. Add garlic and string beans and fry on medium heat, mixing all ingredients together. When almost done, add bread crumbs and mix briefly and serve. Serve with Denny's chicken and your favorite macaroni, meat loaf, etc.
Scald and peel tomatoes. Cut into small pieces. Add the rest of the ingredients and simmer 30 minutes. To thicken salsa, add 4 tablespoons cornstarch or up to 1/2 cup if thicker sauce is desired. Process in hot water bath 30 minutes.
Mix first 5 ingredients together in a large roaster. Melt butter. Pour butter over the mixed ingredients and mix together. Bake in a slow oven at 250° for 2 hours.
Heat oven to 375°. Grease a rectangular pan, 13 x 9 x 2-inches. Line pan with tortillas, bringing edges up even to top of pan. Cook ground beef and onions in skillet. Drain. Stir in seasoning and tomato sauce. Spoon mixture onto tortillas. Beat milk, eggs and baking mix in blender on high speed for about 15 seconds. Pour over beef mixture. Bake for 35 to 40 minutes. Cool 10 minutes before cutting. Serve with onions, shredded lettuce and sour cream. Yields 8 servings.
Preheat oven to 425°. Mix all ingredients together and pour into pie shell. Bake 15 minutes, then reduce to 350° and bake 35 to 45 minutes, until toothpick inserted in center comes out clean. Cool on wire rack.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento and 1/2 can French fried onions. Pour into 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer. This recipe can also be doubled. Baking time is a little longer.
Cream margarine; add flour, salt, Tabasco, cheese and cereal. Roll into small balls and place onto an ungreased cookie sheet. Flatten with a fork. Bake at 375° for 12 to 15 minutes.
In a large mixing bowl, cream together sugar, butter or margarine and salt until light. Add eggs, one at a time, beating well after each. Add almond extract. Fold flour into creamed mixture. Stir in coconut. Fill 24 muffin pans lined with paper bake cups 2/3 full with batter. Bake in a 350° oven for 20 to 25 minutes or until done. Cool on wire rack. Sift powdered sugar over top if desired. Makes 24 cupcakes.
Wash mushrooms thoroughly and pat dry. Remove stems. Chop stems fine. Melt 1/4 cup of the butter in a skillet. Saute mushroom caps briefly on both sides until they begin to turn beige. Remove caps from pan.
Preheat oven to 375°. Mix all ingredients in 9 X 13 cake pan and spread evenly. Place chicken thighs on rice mixture. Sprinkle with lemon pepper, garlic salt and Mrs. Dash seasoning. Cook approximately 1 hour or until chicken is done.
Melt Velveeta in 9 x 13-inch casserole dish in the microwave and mix in the mayo. Hit frozen hash browns on counter until separated and add to cheese mixture and mix well. Bake at 350° for 45 minutes. While this is baking, fry the bacon; drain and break into pieces. Add bacon to top of first mixture and continue to bake for 15 more minutes.
Place the chicken in water with rice, onions, celery and dash of salt. Bring to boil, cover and simmer 45 minutes. Remove chicken and let cool. Strain the broth; remove the chicken from the bone. Mix chicken, broth and remaining ingredients together. Place in casserole dish and bake at 350° for 45 minutes.
Scald milk and pour over bread crumbs. Cool and add remaining ingredients, mixing well. Pour into a 1 1/2-quart casserole dish. Place casserole dish in pan of hot water (1 inch deep). Bake at 350° for 1 hour, or until a silver knife inserted into pudding comes out clean.
Mix potatoes and sugar. Stir in rest of ingredients, except chocolate. Blend well. Press into a large pan to 1/2 inch thickness. Melt chocolate and pour over candy. Cool and cut into squares.
Soak toast in cold water about 7 minutes, then press dry. Combine all ingredients in a bowl and thoroughly blend. Form into 12 medium balls and fry slowly in about 2 tablespoons hot shortening until golden brown. (Do not turn these until absolutely brown.) Add meat balls and drippings to sauce. (Add several tablespoons of water to frying pan and scrape drippings and add to sauce.) Simmer in sauce slowly so meat balls do not fall apart.
Mix all ingredients in a pan and cook until thick. Pour into baked pie crust. Top with meringue. Bake until meringue is lightly browned.
Remove skin from chicken. Brown chicken on both sides in oil. Remove chicken and saute onion and celery until soft and golden. Add mushrooms and tomatoes. Bring to boil. Add seasoning and chicken. Simmer approximately 30 minutes. Cook spaghetti according to directions. Drain. Pour chicken and sauce over spaghetti. Yields 4 servings.
Sift dry ingredients; add shortening. Blend until mixture is coarse and mealy. Add remaining ingredients, except peppers. Mix well. Fill greased muffin tin with mixture. Place peppers on top. Bake for 20 to 25 minutes at 450°.
Reserve 1 cup of dry cake mix. Combine remaining mix, 1 egg and oil. Mixture will be crumbly. Press into bottom and sides of greased 9 x 13-inch pan. Into bowl, blend the cream cheese, sugar, 3 eggs and reserved cake mix. Beat 1 minute. Slowly add milk and lemon juice. Pour into crust. Bake at 300° for 40 to 50 minutes, until center is firm. When cool, spread with topping. Chill before serving. Refrigerate.
Marinate chicken pieces in light soy sauce for 1/2 hour. Prepare batter with flour, baking powder, egg and 1 cup water. Dip chicken in mixture and deep fry at 400° for 5 to 10 minutes, until golden brown.
Mix Jell-O with water and let cool. Save juice from pineapple. Mix 7-Up, pineapple, marshmallows and bananas together. Mix flour and sugar with pineapple juice to make 1 cup. Cook until thick and clear. Fold in whip cream and nuts. Add pineapple mixture and Jell-O. Refrigerate until thickened.
Mix all dry ingredients in a bowl. Put meat in slow cooker and put dry ingredients and water in. Cook until meat is tender and falls apart. Add more water if it is needed.
Cream butter, sugar and Crisco. Add one egg at a time. Sift flour, baking powder and cocoa together. Add alternately with milk. Add flavoring. Put in a cold oven at 325° for 1 hour and 30 minutes.
Brown meat and onions.	Drain.	Add all ingredients in a crock-pot.	Cook 1 hour. Delicious.
Mix in order. Pour into greased Bundt cake pan. Bake at 350° for 1 hour. When done, remove from oven. Place a dish of same side on top. Turn over; let cool. Remove Bundt pan. Serves a lot. Enjoy!
Preheat the oven to 500°. Use all fresh ingredients and no low-fat products. This isn't the time to diet. My grandmother said that the dough would feel right, look right and smell right. I only found that out after a lot of practice.
Mix thoroughly, then roll into small balls. Melt one 12 ounce bag	chocolate chips and 1/4 bar paraffin to smooth consistency. Dip balls in chocolate with a toothpick, keeping chocolate warm. Then refrigerate finished candy.
Mix all ingredients together. Drop by teaspoonful onto cookie sheet. Bake at 350° for 15 minutes, or until brown.
Rub roast with A.1., salt and pepper. Place meat in roasting pan. Mix mushroom and onion soup together and pour over roast; add 1 soup can of water to pan. Cover roast with foil, sealing sides of pan. Cook 3 to 4 hours at 350°. Serves 6 to 8. Preparation Time: 3 to 4 hours.
Mix all ingredients together. Beat 4 minutes.	Bake at 350° for 1 hour. Delicious!!
Mix well. Fold in 2 well-beaten egg whites and pour in unbaked pie shell. Bake for 45 minutes in 375° oven.
Start cold. Drain juice from cherries into 1-quart pan. Mix cornstarch (sprinkle). Stir well. Then under low-medium heat, add sugar and oleo. Stir in dash of salt, then add cherries. Stir in lemon. Put in uncooked pie shell. Cover with additional pie strips or slit top if using whole shell. Bake at 400° until golden brown, approximately 30 to 45 minutes.
Pour hot water over butter and oats; let stand 20 minutes. Add sugar and eggs. Add dry ingredients. Pour into greased 13 x 9-inch cake pan. Top with Butter Pecan Icing.
Combine bread, salt, paprika, pepper and milk. Let stand 10 minutes. Mix in chuck and egg. Shape into patties. Melt margarine in skillet. Fry patties 4 to 5 minutes on each side at medium heat. Remove from pan and place in a covered dish in a warm oven. Saute onions in margarine and drippings remaining in skillet. When onions are tender, sprinkle with flour. Stir in milk and cook until mixture thickens, stirring constantly. Spoon over meat.
Cream sugar and margarine at medium speed on electric mixer until combined. Gradually add egg substitute, beating well. Combine flour and salt with mixture running at low speed. Add to creamed mixture, alternately with sour cream mixture, beginning and ending with flour mixture. Stir in vanilla. Spoon batter into a 10-inch tube pan coated with cooking spray. Bake at 325° for 1 hour, or until a wooden pick inserted in center comes clean. Cool 10 minutes; remove from pan.
Mix these ingredients well. Spread over hot baked layer and bake 20 minutes longer. Cool; cut in bars.
Spray 13 x 9-inch pan with Pam. Unfold one can of crescent rolls onto bottom of pan. Blend together the cream cheese and sugar. Spread the mixture over the bottom layer of the crescent rolls. Then unfold the second can of crescent rolls over the cream cheese mixture. Melt the stick of butter and pour over the layers. Sprinkle the cinnamon/sugar mixture on top. Bake at 350° for 35 to 40 minutes.
In large bowl, whisk together first five ingredients. Add vegetables; toss lightly. Cover and chill approximately 3 hours, stirring occasionally. Makes 8 servings.
Heat oven to 400°. Spray an 8-inch square baking dish with nonstick cooking spray. Toss peaches, raspberries, cornstarch and 1 tablespoon brown sugar in large bowl to mix well; set aside. Combine oats, remaining 2 tablespoons brown sugar, margarine, flour and cinnamon in a small bowl. Mix with fingertips until crumbly. Spread all but 1/4 cup of oat mixture over bottom of prepared baking dish; spoon fruit mixture over oats in an even layer. Sprinkle remaining oat mixture over fruit. Bake for 20 minutes until fruit bubbles and topping is browned. Serve warm or at room temperature, accompanied by nondairy whipped topping.
Cut up carrots; cook in salted water, then drain. Don't cook until soft. Mix tomato soup, oil, vinegar, mustard, Worcestershire sauce, sugar, salt and pepper. Slice onion and bell pepper. Add carrots, onion and bell pepper to mixture and leave overnight.
Mix butter with broccoli. Blend sour cream with mayonnaise and onion. Put broccoli in greased casserole and top with layer of sauce, cheese and water chestnuts. Top with cracker crumbs. Cook in a 375° oven for 35 to 40 minutes.
Mix all ingredients together, except for the Solo fillings. Dough will be soft, but workable. Roll dough in the palm of your hand into approximately 3/4-inch balls. Flatten; place on cookie sheet. Thumb indent and fill with a teaspoon of the filling. Bake in a 350° preheated oven for 15 to 20 minutes. Powder sugar tops when cool.
Fill empty can with milk. Brown beef and onion. Butter baking dish. Place in layers, beef, vegetables, warm milk and chicken soup together. Add top with frozen Tater Tots. Bake 350° for 1 hour.
Cook carrots for 10 minutes. Reserve 1/2 cup carrot juice. Place carrots in shallow baking dish. Mix mayonnaise, onion, horseradish, parsley, carrot juice and salt and pepper. Pour over carrots.
Get Mommy to drive you to store to buy brownie mix. Wear clothes that can get messed up. Get Mommy to sit you up on table with all ingredients. If you are very careful, she will let you put ingredients in mixing bowl. She will let you stir up the mix, but stir easy or it will run over sides of bowl. Take spoon and put mix in brownie cups. Put in microwave and bake according to directions. Mommy always lets me push the buttons! Let cool. Smear on icing. Enjoy.
Heat oven to 375°. Separate dough in 8 triangles. Stretch each slightly. Place 3 slices of pepperoni, slightly overlapping, on center of each triangle. Top each with 1 tablespoon of cheese. Roll up. Place rolls, point side down, on ungreased cookie sheet. Brush rolls with beaten egg. Bake at 350° for 10 to 14 minutes.
In saucepan, combine chicken, onion, celery and 1/2 cup water. Bring to a boil; reduce heat. Cover; simmer 15 to 20 minutes. Remove chicken, when cool enough to handle. Cut off meat and chop. Discard skin and bones. Return meat to broth. Stir in remaining ingredients. Cook, covered, for 10 minutes.
Combine all ingredients, stirring well. Cover and chill 2 hours. Serve over hot or chilled cooked vegetables.
In a flat 13 x 9-inch glass dish, place the ingredients in the order listed, pressing down each layer. The salad dressing should be sprinkled dry over the mayonnaise layer, and lastly, cheese. Cover tightly and refrigerate overnight.
Mix all ingredients. Let set about 20 minutes. Knead slightly and return to greased bowl to rise. Place on floured board. Knead lightly and divide into 2 parts. Stretch section about 12 inches. Cut strip into 10 pieces and mold into balls. Place on greased sheet and let rise one hour. Bake 15 minutes at 375° or until browned. Makes 20 rolls.
Mix ingredients. Add meat; soak 24 hours. Preheat oven to 250°. Bake 4 to 8 hours.
Melt butter in heavy pan and before the foam subsides, add the onion. Stir constantly over medium heat for 4 minutes without letting it brown. Add mushrooms and cook until all moisture is absorbed (about 10 to 12 minutes). Remove from heat. Sprinkle flour over. Stir and pour cream over. Bring to a boil. Lower heat and simmer for 2 minutes. Stir in seasonings (not cheese) and cool. Refrigerate.
Mix together the shortening, sugar and the egg. Mix flour, baking powder and nutmeg together in another bowl. Add the milk and flour mixture alternately to the shortening, sugar and egg mixture. Mix well. Grease 15 medium muffin cups and fill 2/3rds full. Bake at 350° for 20 to 25 minutes. Mix the 1/2 cup sugar and the cinnamon together. Melt the margarine. Immediately after baking puffs, roll them in melted margarine and then the sugar-cinnamon mixture. Cool.
Cut lettuce and cauliflower in layers and place in deep dish. Spread mayonnaise on top of lettuce and cauliflower. Sprinkle Ranch style dressing and Parmesan cheese on top of mayonnaise. Crumble bacon and chopped onion on top. Sprinkle with salt and pepper. Refrigerate until ready to serve. Toss before serving.
Cook rhubarb slow without sugar until rhubarb is soft and thoroughly cooked. Dissolve jello in boiling water. Add to rhubarb and heat. Put in containers and freeze. Keep in refrigerator after thawing.
Pour cereal into large bowl; set aside. Combine chocolate chips, peanut butter and margarine in 1-quart microwave-safe bowl. Microwave on High for 1 1/2 minutes or until smooth. Stir after 1 minute. When smooth, stir in vanilla. Pour mixture over cereal stirring until all pieces are coated. Pour cereal into large resealable bag with powdered sugar. Seal well. Shake well until all pieces are coated with powdered sugar. Spread on wax paper until cool. Makes 9 cups.
Mix dried skim milk and granola in bowl. Mix in raisins and peanut butter. Roll into 1-inch balls, then roll in powdered sugar. Refrigerate.