HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil noodles in salted water until tender; drain. Brown hamburger with onion. Add sauce, spices and cottage cheese. Layer 1/2 of noodles in 9 x 13 x 2-inch Pyrex dish. Top with 1/2 of sauce. Sprinkle with 1/2 of Mozzarella and Parmesan cheeses. Repeat with remainder. Bake covered in foil on 350° for 45 minutes.
Place in buttered casserole dish. Dot with 2 tablespoons butter. Sprinkle with Parmesan cheese. Refrigerate overnight. Bake uncovered at 350° for 1 hour.
Beat egg; add milk, bread crumbs, salt and pepper. Mix well. Add onion and ground beef; mix gently, until ingredients are just combined. Shape into 2-inch meatballs. Brown slowly in oil in a large skillet. Drain excess fat from pan.
Preheat oven to 400°. Coat inside of a 9 x 9-inch square baking pan with nonstick vegetable oil cooking spray. Stir together flour, sugar, baking powder, salt and pepper in a bowl. Stir in cornmeal and cheese. Beat egg slightly in a small bowl. Stir in milk, oil and corn. Add to dry ingredients. Stir just until blended. Pour batter into pan. Bake in preheated 400° oven for 20 minutes until top is golden brown and springs back when gently pressed with a finger. Cool on wire rack. Cut into squares to serve.
Mix cake as per directions on package. Divide batter into two 9 x 13-inch pans (greased and floured). I use an 11 x 16-inch pan. Bake 20 minutes at 350°. While cake is baking, bring to boil 1 cup milk and 1 cup sugar. Remove from heat and add marshmallows. Stir until melted. Add coconut. Pour over hot cake. Heat to rapid boil 1 1/2 cups sugar, 1/2 cup milk and butter. Remove from heat. Add chocolate chips and stir until melted. Pour over hot cake. Cover with almonds. I usually mix 1 cup chopped almonds into the chocolate mix. Can toast almonds also.
Brown onion and pepper in a little oil, then add ground beef and brown. Chop Spanish olives and add, then add 1 can tomato soup and 1 teaspoon allspice.
Mix together all ingredients, except crumbs and margarine. Pour into a baking dish. Top with bread crumbs which have been mixed with margarine. Bake for 45 minutes at 350°. Serves 8.
Heat oven to 375°. Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl. Beat on medium speed of electric mixer until well blended. Add egg and beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture on slow speed and mix just until blended. Drop by heaping teaspoonful 2 inches apart on ungreased baking sheet. Flatten slightly in crisscross pattern with fork. Bake 7 to 8 minutes or until they begin to brown.
Wash beans thoroughly. Fill jars as tightly as possible. In each jar place red pepper, mustard seed, dill seed and clove. Make syrup.
Place chicken in dish. Mix sour cream, soup, mushroom soup, mushrooms and wine. Pour over chicken. Sprinkle paprika on top. Bake 1 1/2 to 2 hours, uncovered, at 350°.
Combine sugar, salt, 1/2 cup whole milk, 1/2 cup evaporated milk, eggs and vanilla. When smooth, add bread cubes and 1 1/2 cups milk. Stir in raisins, if desired. Pour into greased baking dish; sprinkle top with nutmeg or cinnamon-sugar. Bake at 325° for 45 minutes or until done.
In a 9 x 13-inch pan make 2 to 3 layers of tortillas, chicken, onion and green chilies. Over each layer pour soup with milk. Top this with cheese. Bake at 300° for one hour. I cover mine with foil. This keeps the cheese from drying out before all is done.
Melt Milky Way bars. Add small amount of milk to chopped candy and melt in microwave. Add sugar, eggs, evaporated milk, Eagle Brand milk and whipping cream. Mix together and pour into electric freezer. Fill freezer with milk (2% or whole). Freeze as your freezer instructs.
Melt butter in a skillet over medium heat. Add chicken and cook 10 minutes. Turn chicken. Add mushrooms and shallots. Sprinkle with salt and pepper; cook 10 minutes or until tender.
Place snow peas and carrots in a strainer. Set the strainer in the sink. Pour boiling water over vegetables for about 1 minute, then pat dry. Place vegetables in a medium size bowl and stir in orange rind, oil and seed. Serve warm or at room temperature.
In medium bowl, combine pudding and milk; beat with electric mixer until well blended, about 3 minutes. Gradually blend in chocolate until smooth. Fold in whipped topping. Turn into crust and freeze until firm, about 4 hours. Garnish with additional whipped topping and raspberries, if desired. Prep time: 15 minutes.
Mix hash browns, sour cream, Velveeta cheese, onions and salt together. Place in greased baking dish. Sprinkle Mozzarella cheese on top and then sprinkle crushed corn flakes on cheese. Pour melted butter over corn flakes. Bake about one hour at 350°.
Mix all ingredients together except dill. Put in containers and sprinkle with dill. Keep refrigerated and use within a week. This freezes well and is best served with "Wheat Thins." Great with wine!
Boil sugar, cornstarch and water until thick. Add the strawberry Jell-O and mix well. When it begins to set in refrigerator, pour it over sliced berries that have been arranged in a pre-baked pie shell. Top with whipped cream.
Preheat oven to 350°. In a skillet, fry onion in a tablespoon of butter. Add chicken. Cook until brown. Set aside.
You will also need copper wire and 1/8 to 1/4-inch satin ribbon
Split muffins and spread with mixture of all ingredients. Bake in 375° oven until golden. Cut into wedges and serve. May be frozen flat on a pan, then stored in plastic bag. Keep frozen until needed. To use, remove and place on pan and broil until crisp.
Boil mixture if desired or mix all together and pour in cold. Keeps in refrigerator indefinitely.
Chop lettuce, tomatoes and green onions in a big bowl. Cover with cheese. Brown hamburger in skillet; season with taco sauce. Pour over cheese. Cover with Fritos. Serve with your favorite salad dressing.
Blend sugar, butter, milk and cocoa. Heat and stir mixture over medium flame until well blended, then raise to boiling point for 1 1/2 minutes. Remove from heat and add peanut butter, vanilla and uncooked oats. Beat until blended. Spoon onto waxed paper. Let the cookies cool and enjoy!
In a bowl, combine flour, sugar, salt and cinnamon. Cut in butter until crumbly, reserve 3 cups. Pat remaining crumb mixture into the bottom of a greased 9 x 13 inch baking pan. Bake at 375° for 12 minutes.
Brown hamburger; drain excess fat, if any. Chop onion and add to hamburger. Cook over medium heat until onion is done. Add tomato sauce and tomato paste. Mix together; add chili powder, garlic powder, cumin, salt and pepper. Cover and simmer on low heat for several hours. Stir occasionally. You may add 2 cans of kidney beans the last hour, if desired.
Mix ingredients while slow boiling the head of cabbage. Cut and peel away whole leaves and drain on paper towels. Stuff and roll with edges down. Place in baking dish or oven pan. Cover with second can of tomato sauce. Pour about 3/4 c. of water around edges of pan. Cover and bake at 350 degrees for 1 hour.
Have cream cheese at room temperature. Blend cheese and enough cherry juice until bright pink. Whip cream and blend into cheese. Mix. Add all ingredients and mix well. Refrigerate for 2 hours.
Rinse lima beans. Cover with water and soak overnight. Drain beans and add 3 1/2 quarts boiling water. Add remaining ingredients. Simmer slowly until beans are tender and soup has thickened. Serve as main dish with crusty bread.
Cook squash and onion until tender. Drain well. Add butter and beaten eggs. Add soup, salt and pepper. Place in a buttered casserole and top with a thin layer of cracker crumbs. Bake 30 minutes in a 350° oven. Can add grated cheese (Cheddar or Velveeta) with the bread crumbs.
Make salad dressing using lemon juice, oils, seasonings and garlic. Shake well to mix. Wash and dry lettuce; break into bite size pieces. Roll in damp paper towels and refrigerate until serving time.
Beat eggs. Add sugar and beat. Add milk and melted oleo. Add vanilla, salt and sweet potatoes. Mix well. Pour into greased baking dish. Bake at 350° about 25 minutes. Serve warm.
Heat oven to 350°. Lightly spoon flour into measuring cup. In a large bowl, combine flour, brown sugar, 1 cup margarine and salt. Blend well. Press in ungreased 15 x 10-inch jelly-roll pan or two 9-inch square pans. Bake for 10 to 12 minutes. In a small saucepan, combine corn syrup, 2 tablespoons margarine, water and butterscotch chips. Boil two minutes, stirring constantly. Sprinkle nuts over partially baked crust. Pour cooked mixture over nuts. Return to oven and bake an additional 10 to 12 minutes or until golden brown. Cut into 48 bars.
Place all ingredients in a blender and mix thoroughly. Grease and flour a 10-inch pie pan. Pour mixture into pan and bake in a preheated 350° oven for 30 to 40 minutes, or until set.
Mix the sugar and cream cheese until creamy. Add eggs, one at a time, mixing well after each addition. Fold in Cool Whip, pineapple and chopped nuts. Mix	the vanilla wafers. Place in a glass serving bowl.
Trim any fat from ham and dice. Combine with stock, wine, pepper and nutmeg. Simmer gently for 5 minutes. Drain, reserving the stock and place ham in a wet glass bowl that you've dusted with a little finely chopped parsley. Soften gelatin in a little water. Stir into hot stock and add remaining parsley and vinegar. Allow to cool until syrupy. Pour over ham. Fluid should cover meat. Allow to set for 12 hours before unmolding. Slice for 6 to 8 servings.
Beat eggs until fluffy; add oil, sugar, zucchini and vanilla; mix. Add dry ingredients and mix. Stir in nuts. Bake at 350° for about 1 hour. Makes 2 large loaves or 1 tube pan. Tastes better if allowed to stand overnight before slicing. Can freeze too.
Cook noodles until tender; drain and rinse. Add other ingredients, salt and pepper to taste. Put in bowl and refrigerate overnight.
Saute margarine, cheese whiz, soup, onions and celery. Cook Broccoli and add to sauteed items. Add rice. Put into greased 9 inch square dish. Bake at 350°to 375° for about 30 minutes.
Place fish in baking dish and spread soup and sour cream over the top of the fish. Bake, covered, at 350° for 1 hour, depending on the thickness of the fish. (It may not take quite an hour.)
Cream sugar and butter. Add the egg and vanilla. Cream well. Add 1/2 cup shredded coconut and chopped pecans. Drop by teaspoon of mixture into remaining coconut and form into 1-inch ball until it holds its shape. Repeat until entire mixture is used. Bake at 350° for 10 to 12 minutes until brown. Cool.
Cook the margarine, brown sugar and Karo syrup for 4 minutes. Add the baking soda and salt. Pour over the popcorn and put in a 200° oven for 1 hour.
Grease and flour pans. Cream sugar and shortening. Add eggs and mashed bananas. Sift together the dry ingredients and combine with the liquid mixture. Do not overmix. Pour into 2 bread loaf pans and bake at 350° for 45 to 50 minutes. Cool and remove from pans.
Place peeled potatoes in a glass baking dish. Mix Italian salad dressing with melted butter. Pour over potatoes and coat well. Bake at 300°, covered, until done. May be browned under broiler for roasted taste.
Bring 2 cups water, cloves and sugar to boil to dissolve sugar; reduce heat. Simmer 10 minutes. Add cinnamon stick; cool.
Cook bouillon cubes, water, onion, potatoes, celery and carrots for 20 minutes in a large pot. Add package of frozen mixed vegetables. Mix the soup with 1 can of water. Add to pot. Add the cubed cheese. Cook until cheese melts. Be careful; soup burns easily.
Add flour, salt, shortening, eggs and water. Make dough into a soft ball. Roll out on a floured surface; let stand for 20 minutes. Cut into small squares; put in chicken broth. Cook until tender.
Press cucumber with paper towels to remove as much moisture as possible. Combine cucumber and onion in a bowl. Combine remaining ingredients and mix with cucumber. Blend thoroughly. Cover and chill. Serve with fresh vegetables. Best when used within 1 week. Makes 1 1/2 cups, or 24 tablespoons. Calories per 1 tablespoon: 8.
Heat oven to 375°. Grease 13 x 9-inch baking pan. In medium saucepan, combine raisins, Eagle Brand milk, lemon peel and lemon juice. Cook over medium heat, stirring constantly, just until mixture begins to bubble. Remove from heat; cool slightly and set aside.
Mix all ingredients except water. Then add hot water. Bake in	a 12-inch Dutch oven for 1 hour with 12 coals on top and 7 coals on the bottom.
Put all ingredients in a nonstick skillet and stir until meat is fine. Cook on low heat until onions are cooked through. Boil hot dogs; put on a bun. Cover with sauce. Can put melted cheese on top, too. This can be used on nacho chips, too, with melted cheese.
Pour all in a mixing bowl; beat on high speed until batter is smooth. Pour into iron skillet that has been greased with margarine and floured. Bake at 350° until golden brown. Let stand 5 minutes. Loosen edges; turn out on plate.
Mix 1 stick margarine with graham cracker crumbs. Line a 9 x 13-inch pan. Mix 2 eggs, 1/2 teaspoon vanilla, 1 stick margarine and 2 cups powdered sugar; beat for 15 minutes, no less! Pour over graham cracker crumbs, then slice bananas over this. Spread drained pineapple over bananas. Spread prepared Dream Whip over this. Sprinkle sliced cherries and nuts on top. Refrigerate overnight or place in freezer for 30 minutes.
Let this stand for 12 hours in covered bowl in refrigerator before serving. This will keep for better than 3 weeks.
By hand combine all ingredients. Then put in a large rectangle baking pan. Pat flat. Bake at 375 for 35 minutes. Remove from oven. Drain grease off. Then mix 3/4 c. brown sugar and enough salsa to glaze. Pour over meat and bake for 10 to 15 minutes longer or until glaze starts to get gummy. Enjoy!
Wash and cut out mushroom stems. Saute stems in butter with finely chopped onions. Add a dash of salt and pepper. Stir in Parmesan cheese. Stuff in mushroom cups and bake in a buttered pan 15 minutes at 350°.
Dissolve gelatin in 4 tablespoons water. Add 1 cup boiling water; set aside to cool. Combine pineapple, sugar, salt, lemon juice and cherries. Add to cooled gelatin mixture. Let partially congeal and fold in one container of Cool Whip. Rub brown off cake and break in bite size pieces. Put a layer of congealed mixture in bowl and then a layer of cake pieces, alternating layers and making sure to begin and end with congealed mixture. Let cool in refrigerator. Top with the other container of Cool Whip.
Preheat oven to 350°. Sift together flour, soda, salt, cinnamon and nutmeg; add shortening, sugar, eggs and vanilla. Beat until smooth, about 2 minutes. Stir in oats and nuts. Drop by heaping teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. Yield: 3 1/2 dozen.
Mix sugar, cracker crumbs, peanut butter, coconut and vanilla. Melt margarine and pour over mixture. Mix well. Form mixture into small balls.
Place popped corn in large brown paper bag. Put brown sugar, oleo, Karo and salt in a 2-quart dish. Stir and boil in microwave 2 minutes on High. Put in 1/2 teaspoon soda and stir. Pour over popcorn in sack. Close sack and shake well. Cook bag and contents on High 1 1/2 minutes. Shake and cook 1 minute more on High. Spread on a cookie sheet.
Finely chop artichoke hearts; mash with fork in bowl. Add the rest of the ingredients (except paprika) and combine well. Spread in a pie pan or flat baking dish. Sprinkle with paprika. Bake at 350° until bubbly (about 30 minutes). Good with Triscuits.
Mix all and pour over baked mixture. Bake at 325° for 25 minutes. While warm, sprinkle with confectioners sugar.
Blend thoroughly in large mixing bowl. Put in 13-inch casserole dish. Top with 1 can French fried onions. Bake at 300° for 1 hour.
Over all, pour 2 cups water. Blend with a fork. Bake for 35 to 40 minutes at 350°.
Mix cornmeal with egg and buttermilk. Put oil in skillet and put in oven until oil is hot. Remove from the oven and pour about 2 tablespoons of oil in cornbread mixture. Pour into skillet and bake at 450° until brown.
In large frying pan, melt margarine. Add garlic, onions and peppers. Cook until onions are beginning to become tender. Add beef, lemon juice and pepper mixture. Cover and cook until beef is done. Cook 2 cups of Minute rice according to directions. Serve vegetables and meat over rice. Makes 6 to 8 servings.
Wash, pare and cut eggplant into 1/4-inch slices. Dip slices into mixture of egg, salt and pepper. Coat with cracker crumbs. Cook in skillet for 15 minutes until crisp and brown, turning several times.
In skillet, over medium heat, cook broccoli, zucchini, green pepper, onion and basil in butter until vegetables are tender. Stir in tomatoes and mushrooms. Toss vegetable mixture with hot fettucine. Serve with Parmesan cheese, if desired. Serves 5.
Cut steak into thick strips; dust with flour and pepper. In large skillet, brown meat in margarine or butter. Add mushrooms, onion and garlic; brown lightly. Stir in beef broth or cubes. Cover and cook about 1 hour or until meat is tender. Stir occasionally. Gradually stir in sour cream; cook over low heat 5 minutes. Serve over cooked noodles.
On a lightly floured surface, roll pastry to 12-inch circle. Place in a 9-inch pie plate. Turn under edge; flute.
Dissolve jello in water. Drain pineapple and reserve juice. Add enough water to remaining juice to make 1 1/2 cups liquid. Add to dissolved jello. Add pineapple, carrots and nuts (horseradish, if desired). Spray a 6-cup mold with Pam and pour in. Chill several hours; unmold onto serving dish.
Sprinkle crab meat over cream cheese and then pour cocktail sauce over crab meat and cheese. Serve with Ritz crackers.
In a double boiler, melt the chocolate and add oil. Stir in nuts. Spoon on waxed paper. Let set until cool.
Mix all ingredients together. Form into ball and roll in the chopped pecans to coat. Serve with vanilla wafers.
Combine dressing and cheese; mix well. Add remaining ingredients. Mix lightly and chill.
Cream the sugar, margarine and eggs. Sift dry ingredients together. Blend zucchini. Add nuts, raisins and fruit just long enough to chop. Mix all ingredients together; mix well. Drop on greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Beat together all ingredients. Pour into well-greased deep muffin cups (3/4 full). Bake at 425° until golden brown 35 to 45 minutes. Makes 5 to 9 popovers.
In a 5-quart Dutch oven, brown beef. Add onions and garlic. Cook until onions are transparent. Add herbs, salt, tomatoes, sauce and chili powder. Simmer about 1 hour, stirring occasionally. Blend flour and water and add to mixture. Stir well and cook 20 minutes. Add beans and seasonings.
Pour boiling water over dates. When cool, add soda. Mix sugar, oleo, egg and vanilla. Sift together flour, baking powder and salt. Add date mixture and nuts. Mix well. Bake 30 minutes at 350°.
Blend all together well, using mixer. Serve with potato chips and all kinds of snack crackers, etc. A family favorite!
Dissolve yeast in warm water. Add sugar, salt, oil and buttermilk; gradually stir in dry ingredients. Cover and chill overnight. Knead and form biscuits. Let rise 1 hour. Bake at 375° until brown.
Brown beef. Add beans, soup, mushrooms and seasonings. Put into a 1 1/2-quart casserole. Combine mashed potatoes and half of the onions. Spoon potatoes around edge. Bake at 350° for	25 minutes. Top potatoes with cheese and	remaining onions. Bake 5 minutes longer or until cheese is melted. Serves 4 generously.
Mix the sugar with 1/4 cup water (or a little more). Cook on low heat until it spins a thread. Beat the egg whites until stiff and fluffy. Pour syrup over egg whites in a thin stream, beating all the time. Beat until cool. Add the vanilla and cream of tartar (optional).
Cream the shortening and sugar. Add the beaten eggs with a fork; mash the bananas. Add the buttermilk and vanilla. Add this to the eggs and shortening mixture. Add the dry ingredients and chopped nuts. Pour the batter into muffin tins. Bake at 325° for 15 to 20 minutes.
Cook broccoli. Combine eggs, soup, cheese and mayonnaise. Fold in broccoli. Pour into a greased casserole. Cover with cracker crumbs and dot with butter. Bake in a 350° oven for about 30 minutes or until top is browned. Makes 6 or 8 servings. Chopped onion or a can of drained, sliced water chestnuts may also be added.
Saute chicken in butter until browned. Set chicken aside. In skillet, add flour, orange juice concentrate, bouillon, water and mushrooms. Bring to a boil; add chicken and cook five minutes. Put on platter; add oranges and green onions. Serve with rice.
Mix salt and sugar together in the water. Add yeast and dissolve completely. Pour flour in a large mixing bowl and slowly add water while beating on medium speed. When the dough is completely mixed, place on a floured surface and hand knead thoroughly. Oil the mixing bowl and put the dough back in to rise. Cover with plastic wrap and a towel.
Cook noodles and drain; melt butter and add flour. Stir until smooth; gradually add milk and cheese. Stir until melted; add noodles, salt and next 3 ingredients. Pour in casserole. Bake at 375° until brown.
Crumble cornbread and add eggs, salt, pepper, sage, poultry seasoning, croutons and chicken broth. Then add celery and onion. Bake at 325° until done.
Mix all ingredients, except zucchini, in bowl. Add zucchini last. Pour into buttered 8-inch square pan. Bake at 350° until brown, 45 to 60 minutes.
Combine milk, coconut, 1 package gelatin, almonds, sugar and vanilla; mix well. Shape mixture into strawberries. Roll candies in remaining gelatin, coating thoroughly. Let candies dry until firm. Make leaves with icing on top of candies. Store in a covered container. Yield: 4 dozen. Keeps well. Will last for at least a month if stored in airtight container.
Mix ground beef, Worcestershire sauce, garlic and salt and form into 1-inch balls; brown (either in broiler or on top of stove). On top of stove, add cranberry sauce and cook until the sauce melts. Stir in tomato sauce. Cook and simmer 20 minutes or until meatballs are done. Makes 4 servings. Serve with noodles (I have used as toothpick finger food).
Brown meat; drain. Add onion. Cook until tender. Stir in chili powder. Add cream cheese, chilies, olives and eggs; mix well. Combine flour, milk and eggs. Beat until smooth. Pour into greased 10-inch pie plate or quiche dish. Sprinkle with cornmeal. Spoon meat mixture over batter to within 1/2-inch of outer edge of pan. Bake at 400° for 35 to 40 minutes or until golden brown. Top with tomatoes and Cheddar cheese. Continue baking 5 minutes.
Cream together sugar and mayonnaise. Add flour, salt, vanilla and soda. Mix well. Roll dough into small balls and flatten with a fork. Bake on ungreased cookie sheet for 10 to 12 minutes at 350°. Yields 2 dozen.
Smash garlic to form paste with anchovies in wooden bowl. Add dry mustard, 1/2 lemon without seeds and Worcestershire sauce. Add coddled egg and beat with fork to form nice paste. Add olive oil, vinegar and pepper. In skillet, heat 2 tablespoons olive oil and garlic. Brown chicken strips and sprinkle with fried chicken seasoning. Toss into salad. Add cheese and croutons at last minute.
Combine all ingredients. Place over medium heat and bring to boiling point. Simmer 30 minutes. Remove spice bag and pack in jars.
Mix ingredients well. Shape in pan; top with ketchup, if desired. Bake at 350° for 50 to 60 minutes.
Saute, in olive oil, green onion, onion, bell pepper, parsley, white wine and garlic for 5 to 7 minutes. Add tomatoes, V-8 juice, Worcestershire sauce, salt, cayenne pepper and catfish. Simmer, covered, for 20 to 30 minutes. Serve over cooked rice.
Put all ingredients (except garnish) in a 1-quart zipper type food storage bag. Press out air. Seal and turn to distribute dressing. Refrigerate at least 8 hours or up to 24 hours, turning bag occasionally. Remove chicken and discard dressing.
Mix flour, egg and salt with enough cold water to make a very stiff batter; beat until smooth. Drop batter by teaspoons into boiling water. Boil until they rise to the top. Drain. Put in broth, celery and carrots. Heat and serve.
Combine flour, sugar, soda and salt. Add fruit cocktail (juice and fruit), vanilla and egg. Mix and pour into greased pan. Top with 1/2 cup of brown sugar and 1/2 cup of nuts. Bake one hour at 325°. Serve with whipped cream.