HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Brown ground beef; drain. Add spaghetti sauce. Add cup of water. Mix grated cheese, cottage cheese and eggs. Pour 1 cup spaghetti sauce on bottom of a long cake pan. Layer lasagne cheese mixture. Cover with foil and bake 1 hour. Let stand 10 minutes.
Cut shrimp into bite-sized pieces. Heat butter in a large Dutch oven. Add next 4 ingredients. Saute lightly. Dredge okra with flour (if okra is frozen, thaw first). Add okra to Dutch oven. Continue to saute for a few minutes. Add next 6 ingredients. Lower heat, cover Dutch oven and simmer 1 hour. Add shrimp and cook about 15 minutes longer. Remove from heat. Mix 4 to 5 tablespoons of the soup with the file, then add to soup. Stir until thickened (about 5 minutes). Do not cook after file has been added. Serve over a spoonful of rice in bowls.
Blend all ingredients, except Cool Whip, together. Add Cool Whip and blend again. Pour into container and freeze until time for serving.
Boil sugar and vinegar. Cool. Add oil and lemon juice if too sweet. Toss and chill several hours or overnight.
Spray a 9 x 13 glass pan with Pam spray, then put the hash browns in the pan. Cut butter or margarine and put on top of the hash browns. Salt and pepper. Bake at 350° for 30 minutes. When the hash browns are done, add eggs, bacon or sausage and Cheddar cheese. Put the bacon or sausage on top of the hash browns. Pour the beaten eggs over the meat and hash browns. Then sprinkle the cheese over the mixture. Bake at 350° until cheese is done, brown and bubbly.
Cut up vegetables and place in large bowl with lid. Mix all other ingredients well and pour over vegetables. Refrigerate several hours or overnight, stirring now and then. Serve as appetizer or salad.
Cut 1 pound steak (1/2-inch thick) into 2 x 1/2-inch strips. Brown in skillet in hot shortening. Add onion, green pepper strips and mushroom stems and pieces (drain, but save liquid). Cook until tender. Take off heat. Move meat mixture to one side. Stir flour into drippings. Stir in gradually 1/3 cup liquid drained from mushrooms and Pet milk. Stir over low heat until thick. Stir in 8 ounce can tomato sauce, brown sugar, 1 tablespoon vinegar, salt and Worcestershire sauce. Cover; cook over low heat 30 minutes. Serve over 3 cups cooked rice. Makes 4 servings.
Add last 4 ingredients to bacon grease. Simmer for 20 minutes. Add to bean mixture. Pour into 3-quart casserole. Bake at 350° for 1 hour.
Mix together and refrigerate for 1 hour. Serve with veggies such as carrots, celery, broccoli, cauliflower, etc.
For the sauce, brown flour in a large skillet. Add shortening and seasonings, making a paste. Add water gradually, then add tomato sauce and crumble in bouillon cubes. Place in heat and cook until thick, stirring constantly.
Coat skinless chicken in yogurt and roll in mixture of corn flakes and sesame seed. Spray a 9 x 13-inch casserole dish with Pam spray. Line dish with chicken and bake 1 hour at 350°.
Let pie shell thaw 5 minutes at room temperature. Remove shell from metal pie tin and transfer to 9-inch microwave-safe glass or ceramic pie plate, pressing dough firmly against side and bottom of pan. Brush with egg yolk. Prick in several places with fork. Cook in microwave on High until shell is crisp, about 6 to 7 minutes (a few brown spots may appear).
Combine the orange jello, tapioca pudding and water. Cook to a boil and then cool. Blend together the oranges and pineapple. Add the Cool Whip. Blend with the jello mixture and refrigerate.
Brown hamburg in skillet and drain. Add beef gravy and 1/2 can of water. Stir and simmer on low heat for 1/2 hour. Mash cooked carrots and add to gravy. Serve over potatoes or noodles.
Make brine (water and salt) to float an egg. Pour over cucumbers and let stand 2 weeks. Take out of brine, rinse off and cut crosswise into 1-inch chunks. Add alum, cover with cold water and let stand 24 hours. Drain, wipe dry with cloth and put back in jar. Make syrup and pour over cucumbers.
In 4-quart kettle, boil chicken broth, potatoes, celery, onions and garlic. Add cooked knoepfla. When vegetables are almost done, add half and half, cream of celery or chicken soup, salt, pepper, celery salt and more water (if needed). Makes 3 1/2 quarts.
Mix sugar, flour, cocoa and salt. Add melted margarine, eggs, vanilla and milk. Mix well and pour in unbaked pie crust. Bake at 350° for 30 to 40 minutes.
Soften gelatin in cold water; beat yolks slightly. Add 1/3 cup sugar and 1 tablespoon cornstarch. Slowly add to milk. Cook and stir until thickened. To 1 cup of custard, add chocolate chips; stir until melted and stir in vanilla. Pour into pie shell. Chill. Beat whites; add sugar and pour over chocolate mixture. Chill until firm. Decorate with chocolate chips to make polka dots.
Cream shortening and sugar; add eggs. Add flour sifted with baking powder and salt alternately with milk. Spread batter in a greased and floured 9 x 13-inch pan. Evenly distribute pie filling or apple slices over the batter and top with Streusel Topping. Bake for 40 to 45 minutes at 350° or until cake is set and topping is golden brown.
Cook spaghetti and drain with cold water as usual. In large skillet melt 1/2 stick margarine. Add 1 small onion and brown. Add hamburger, stir until brown. Add salt. Add tomatoes and puree. Add spaghetti to mixture and mix well. Cook on top of stove until it thickens. Put into large Pyrex bowl and top it with cracker crumbs with a dash of margarine over it. Bake in oven at 350° until crackers brown.
Combine jello and boiling water and stir until dissolved. Add remaining ingredients and pour into mold. Chill well.
Core apples and place in buttered baking pan. Combine raisins and almonds. Fill apple cavities with mixture. Top each with 1 tablespoon brown sugar and sprinkle of cinnamon. Combine orange juice with remaining 1/2 cup brown sugar. Pour into baking pan to fill halfway. Bake at 350° for 30 to 40 minutes.
Hollow out 4 tomatoes and fill with: 1 cup Cheddar cheese, 1 cup bread crumbs, minced onion, minced parsley, nutmeg and melted butter to moisten. Sprinkle salt on top and put tops of tomatoes back on and bake in oven at 350° until done.
Boil chicken breasts	and remove from bone. Cut into pieces. Line a 7 x 11-inch buttered dish with chicken pieces. Mix soup and sour cream and pour over chicken. Crush Ritz crackers; combine	with poppy seed and	sprinkle over soup mixture. Melt margarine; pour over top and bake for 30 to 40 minutes at 350° or until bubbly.
Run ham, eggs and pickles through food chopper. Add salad dressing and mix well. Spread on bread or buns.
Melt chocolate and butter in microwave for 1 minute. Add peanut butter with chocolate. Microwave for 1 minute. Pour in buttered plate to cool.
Make cornbread ahead of time. Saute bell pepper, celery and onions with the sausage. Combine bouillon, chicken broth and butter. Pour all ingredients into a large Dutch oven with crumbled cornbread. Add remaining ingredients. Bake at 450° for 1 to 1 1/2 hours or until crust is brown on top. Makes 12 servings.
Mix together Ranch dressing mix with cream cheese and mayo. Lay out crescent rolls on cookie sheet. Press ends together. Bake in oven for 10 to 13 minutes at 350°. Cool completely. Spread mixture on top. Add assorted vegetables and cover with shredded cheese. Serve cold.
Slice potatoes and onion in desired thickness. Add milk to mushroom soup. Pour layer of potatoes and onion in buttered casserole alternately with soup. Bake 1 hour at 300°. Add paprika or cheese, if desired.
Break eggs into bowl; stir with fork to mix. Do not beat; strain through a sieve. To one cup of eggs add 1/2 tablespoon sugar. Will keep in freezer 9 to 12 months.
Cream butter. Blend in brown sugar. Add eggs, one at a time, beating well. Sift together dry ingredients and fold in gently. Add vanilla and nuts. Bake in slightly greased 8-inch square pan at 350° for about 30 minutes. Cut into bars while warm.
Cook macaroni according to package directions. Brown ground beef; drain. Add salt, tomato soup and cooked macaroni to ground beef. Mix well.
Heat celery and onion in skillet. Mix all well; mold and bake 45 minutes at 350°.
Put water in pan and sugar and yeast. Let the yeast dissolve when it comes to top of water. Sift flour in a baking pan and put salt, then your yeast mixture and shortening that is soft enough to mix and mix with your hands until it is stiff. Let rise, then punch down and let rise again and put in pan. Let rise to double and bake in 350° oven about 55 minutes.
Cook chicken. Cool and chop. Mix sour cream, soup, black olives, chilies, onion and half of both of the cheeses. Add chicken. Wrap mixture in each tortilla, saving some mixture to cover tortillas once arranged in casserole dish. Arrange in dish and cover with remaining mixture. Sprinkle with remaining 1/2 of the cheeses. Bake at 350° for 45 minutes. Freezes well. Makes 10 servings.
Mix sugar, coffee and water until all sugar dissolves. Add brandy. Pour into 2-quart bottle. Add vanilla bean. Soak for 2 weeks.
Heat oven to 350°. Spray rectangular pan, 13 x 9 x 2-inch, with spray cooking oil. Heat margarine and 1 cup chocolate chips in 3-quart saucepan over low heat until smooth. Stir in sugar, flour, vanilla, baking powder, salt and eggs until smooth. Stir in remaining chocolate chips. Spread in pan. Sprinkle with nuts if desired. Bake until center is set, about 30 minutes. Cool completely. Cut into bars, about 2 x 1 1/2-inch. Store tightly covered. Makes 36 brownies.
Layer pan with ground chuck, then layer Tater Tots. Mix onion, salt, pepper and soup together. Pour over ground chuck and taters. Bake 45 minutes at 400°.
Preheat oven to 450°. Sift flour, baking powder, baking soda and salt. Cut Crisco into flour mixture to form coarse crumbs. Stir in buttermilk. Roll out 1/2-inch thick and cut. Bake 10 to 15 minutes, until lightly browned. Yields 12 biscuits.
Cook first 4 ingredients until thick, stirring constantly. Whip 1 pint of cream stiff. Stir in the mixture with cream until smooth, then add remaining ingredients. Mix and let stand overnight before serving.
Mix first 3 ingredients together in small bowl until smooth. In separate bowl mix remaining ingredients, except chocolate chips. Fill paper-lined muffin tins 1/2 full of chocolate mixture.	Drop 1 tablespoon of cream cheese mixture in center of tins. Sprinkle chocolate chips on top.	Bake at 350° for 18 to 20 minutes. Yields 1 1/2 to 2 dozen.
Cream margarine, Crisco and sugar. Add alternately the flour mixture and milk. Add extract.
Combine first 4 ingredients in blender. Add 1/2 of the cheese to mixture and blend well. Remove from blender. Crumble remaining cheese and add to the dressing. Do not use until it has been stored 3 days in the refrigerator. It will be good as long as it lasts. Add additional milk to make it thinner.
Mix powdered sugar, Eagle Brand milk, coconut and butter well. Roll into balls. Refrigerate for 1 hour. Melt chocolate chips in pan. Dip balls into chocolate, then drop on wax paper. Put back in refrigerator until hard.
Hollow bread. Beat cream cheese until smooth. Stir in clams, clam liquid, onion, Worcestershire, lemon juice, salt and pepper sauce. Pour into bread. Wrap in foil. Bake at 250° for 3 hours. Toast cubes in oven 5 minutes.
Combine first 6 ingredients in a shallow dish, stirring well. Coat a large, nonstick skillet with vegetable cooking spray and place over medium heat until hot. Dip bread slices, 1 at a time, into egg mixture, coating well.
Wash cranberries, then put them through a food grinder. Put unpeeled orange through the grinder. Add sugar to this cranberry and orange mixture. Dissolve gelatin in boiling water and chill. When mixture is slightly thickened, fold in the cranberry and orange mixture. Pour into molds and chill firm.
Combine cake mix, margarine, water and oil; mix well. Add 1/2 of condensed milk and blend. Pour half batter into greased 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes. Melt and blend together caramels and remaining milk. Spread over baked cake and sprinkle with pecans. Pour remaining cake batter over caramel. Bake at 350° for 25 to 35 minutes. Let cool and frost.
Rinse dry beans in cold water. Then soak for 1/2 hour in boiling water. Drain and put in covered baking dish. Add remaining ingredients and bake at 450° for 4 hours or until tender. Add hot water as needed to avoid cracking glass dish. You can also add bacon or onion to taste.
Cook the sugar in the rum over a very low heat until it's dissolved. Melt the chocolate in a double boiler. Then stir in 2 tablespoons of cream. Add rum syrup and stir until smooth. When cooled, fold in the egg whites. Whip the 2 cups cream and fold it gently into the chocolate mixture. Chill in 8 to 10 glasses at least 2 hours before serving.
Brown hamburger, chopped onion and bell pepper. Drain and add tomato sauce, diced tomatoes, corn and chopped olives. Simmer.
Beat sugar, eggs and oil together until well blended. Stir together dry ingredients and fold in apples and nuts. Pour into 9 x 13-inch pan. Bake at 350° for 1 hour. Cool dust with confectioners sugar and serve.
Brown meat, then put a spoonful or two of meat and a few chopped onions in the center of each tortilla and roll up. Melt other ingredients together and pour over tortillas. Bake at 350° for 20 minutes.
Partially thaw bread dough. Break one loaf into 1-inch pieces and place scattered in greased 9 x 12-inch cake pan. Melt margarine, stir in pudding, brown sugar, milk and cinnamon. Pour over broken bread pieces.
Mix apricot preserves, soup mix and salad dressing together. Pour over chicken and bake at 350° for 1 hour.
Saute chicken in hot oil 5 minutes each side. Add pea pods, mushrooms and water chestnuts. Cook uncovered for 7 minutes. Stir often. Season with all seasons; thicken chicken broth with cornstarch. Add other ingredients. Cook until thickened. Sprinkle top with fresh cut green onions or slivered almonds. Serve with rice.
Melt butter in 13 x 9-inch pan, then pour into a bowl. Pour pie filling into pan; sprinkle dry cake mix over it, then pecans. Drizzle melted butter over all of it. Bake 30 minutes in a 400° oven.
Blanch broccoli for 2 minutes. Mix soup, onion, mayonnaise and cheese together and pour over broccoli. Sprinkle top with bread crumbs and dot with butter. Bake 30 minutes at 350°.
In a bowl, combine well the flour, salt, baking soda and baking powder. In a large bowl, stir together the shortening and the sugar; add the eggs and combine the mixture well. Stir in the buttermilk, vanilla and rind, combining the mixture well. Add the flour mixture and stir the batter until it is just combined. Stir in the cranberries gently and pour batter into buttered loaf pan. Bake in 350° oven for 50 to 60 minutes or until skewer comes out clean. Cool on pan on rack for 10 minutes. May be wrapped tightly in foil and frozen.
Mix flour, salt and baking soda. Cut in shortening. Mix well. Beat egg in measuring cup. Add sugar and vinegar. Fill cup until 3/4 full of cold water. Mix into dry ingredients. Makes 2 to 3 shells.
Grease a tube pan. Mix 2/3 cup sugar and cinnamon in a plastic bag. Cut biscuits in quarters and shake in plastic bag. Place half the biscuits in pan. Boil 1 cup sugar and butter or margarine. Pour half over biscuits in pan. Place remaining biscuits in pan and pour other half of butter-sugar mixture over top. Bake 45 minutes at 350°. This may be runny; place foil under pan.
Start grill. Make teriyaki sauce: In a small saucepan combine the soy sauce, oil, apricot jam, cornstarch, pepper and whole garlic cloves. Stir to blend. Bring to a boil over medium heat, stir constantly. Remove from heat. Brush steak with sauce. Grill 4 inches from heat turning once; brush the second side with sauce. Grill 5 to 7 minutes per side for rare, 8 to 10 minutes per side for medium-rare, 11 to 13 minutes per side for well-done.
Mix together the softened shortening, sugar, brown sugar, vanilla and egg. Add flour, salt and soda; mix thoroughly.
Heat to boiling point the water and butter. Add (all at once) and mix well the flour. Dough will form a stiff ball. Remove pan from heat. Add eggs (one at a time), beating each egg into mixture until smooth and satiny. Using a tablespoon, put spoonfuls onto a well-greased baking sheet, leaving enough space for puffs to grow up and out. Total baking time 45 minutes; first 10 to 15 minutes at 500°, last 30 minutes at 350°. Remove puffs from oven and let cool slowly on countertop, out of any drafts. When cool, using sharp knife, cut tops off and lay them aside. Using a fork, gently remove the soft insides of each puff. Fill puffs with Cool Whip (or cold custard or ice cream). Replace tops. Spread chocolate frosting on top of each cream puff and refrigerate until eaten.
Dissolve jello in boiling water. Stir in marshmallows and 2 1/2 cups apricot nectar. Pour into 8 x 8 x 2-inch pan; chill and let set.
Mix ingredients. Heat in a 350° oven for 20 to 30 minutes or several hours in crock-pot. Great at parties served with toothpicks.
In a large bowl, combine all ingredients until well blended using an electric mixer. Place in an airtight container and refrigerate 8 hours or overnight to allow flavors to blend. Store in refrigerator. Let stand at room temperature 20 to 30 minutes or until softened. Serve with crackers or bread.
Sift together in a large bowl the flour, sugar and salt. Bring to a boil in small saucepan the margarine, water and cocoa. Add to flour mixture and stir well. Beat eggs well and add. Combine soda, buttermilk and vanilla. Add and mix well. Pour into greased and cocoa covered jelly roll pan. Bake at 350° for 20 minutes.
Cook noodles until tender. Brown beef in olive oil; drain all fat and place in a saucepan. Saute onions and garlic in olive oil; add to saucepan. Add Italian seasoning, tomato sauce, tomato paste, tomatoes and basil leaves to mixture. Bring to a boil. Cut heat to low and cook 3 to 4 hours, stirring occasionally. Layer noodles, meat sauce and cottage cheese. Put Mozzarella on top and bake at 350° for about 30 minutes.
Cook bacon, drain drippings, all but 2 tablespoons. Add onion and garlic and cook until tender. Add enough water to broth to make 2 1/2 cups. Pour into skillet and bring to a boil. Stir in rice, bacon, thyme and salt. Cover and simmer 15 minutes. Add green pepper. Cover and continue to cook for 5 minutes. Remove from heat. Stir in beans. Let stand, covered, until all liquid is absorbed.
In a large saucepan cook lasagna noodles in boiling water for 10 to 12 minutes or just tender. Drain lasagna or noodles and set aside. In medium mixing bowl stir together the cottage cheese, cream cheese, Mozzarella cheese, Parmesan cheese and Italian seasoning. Set aside. Preheat work or large skillet over high heat. Break up meat. Stir-fry meat and garlic for 2 or 3 minutes. Spoon off fat. Stir in spaghetti sauce and cooked noodles. Spoon cottage cheese mixture over mixture in wok. Sprinkle with Mozzarella, then Parmesan cheese. Reduce heat. Cover and cook about 5 minutes or until heated through. Makes 4 servings.
Drain artichoke hearts and chop coarsely. Combine all ingredients and mix. Scrape into 1-quart baking dish. Bake in preheated oven at 350° for 30 minutes, uncovered, or until bubbly and slightly browned. Serve hot or cold with crackers.
Line a 7 1/2 x 12-inch Pyrex pan with whole graham crackers. Make pudding as directed on box; pour over crackers. Layer 1/2-inch of Cool Whip, then place another layer of crackers on cream. Press together. Cover with butter icing (thin layer). Melt chocolate chips with oil and drizzle over icing. Let stand overnight.
In small bowl, make filling by combining nuts, sugar, cocoa and cinnamon. Set aside. Combine cake mix, pudding, oil, sour cream, eggs and vanilla; mix well.
Combine cracker crumbs, 1/2 cup sugar and margarine. Mix well. Blend cream cheese, remaining sugar, Dream Whip and milk. Spread half the crumb mixture in oblong dish. Add half the cream cheese mixture. Spread pie filling on top. Add remaining cheese mixture; top with remaining crumbs. Refrigerate several hours before serving (until firm).
Coarsely chop 14 cookies. Prepare cake mix batter according to package directions. Stir in chopped cookies. Spoon batter into 24 paper lined 2 1/2-inch muffin pan cups. Bake at 350° for 20 minutes, or until toothpick inserted comes out clean. Remove from pans; cool on wire rack.
Sprinkle pecans and coconut in buttered cake pan. Prepare cake mix according to package directions. Spoon into prepared pan. Combine remaining ingredients in mixer bowl; beat until smooth. Spoon evenly over cake, leaving 1-inch edge. Bake for 50 minutes. Cool in pan. Cut into squares. Invert squares on serving plates. Makes 20 servings in pan size 9 x 13-inch.
Dissolve Jell-O in boiling water and let cool. Add strawberries, pineapple, cranberry sauce, celery and pecans. Put into a 12 x 8 x 2-inch pan or your favorite mold, sprayed lightly with cooking spray. Cover and chill until firm. Unmold on lettuce lined plate. Serves 12.
Scrape surface of pork loin. Sprinkle with salt. Place in oven roasting pan.
Combine sugar, butter and milk; bring to boil. Boil for 2 minutes until soft ball forms. Remove from heat. Add pudding mix (dry) and peanut butter. Stir until dissolved. Stir in oatmeal and mix well. Drop by teaspoon onto waxed paper and allow to cool until firm, about 30 cookies.
Cook manicotti according to package directions. Melt butter in saucepan. Stir in flour until smooth. Gradually add milk. Bring to boil, cook and stir 2 minutes until thickened. Stir in Parmesan cheese until melted, set aside.
Preheat oven to 350°. Generously grease a 9 x 12-inch pan. In a large bowl, combine pudding mix, flour, baking powder and salt. In another bowl, beat oil with sugar. Add eggs, one at a time, beating well after each addition. (Alex prefers these squares to be green so I add a few drops of green food coloring.) Pour oil mixture into flour and stir well. Add M&M candies to batter. Pour into pan. Bake 25 to 30 minutes. Cool. Cut into 1 1/2 inch squares.
Melt 2 tablespoons of margarine in saucepan; add flour and stir over heat until golden brown; set aside. Melt 1/2 cup margarine separately; saute green peppers, onions and celery until tender. Add tomatoes, stock, salt, pepper and garlic. Bring to a boil. Gradually stir in the flour mixture, stirring until well blended. Simmer 15 minutes. Add seafood and file; simmer 15 minutes more. Served over rice is nice! Serves 12 to 15.
Cook broccoli and rice. Saute pepper, onion and celery. Mix all ingredients. Bake at 425° for 30 minutes.
In a large casserole or baking dish, place dry Rice-A-Roni. Top with pork chops. Place onion on pork chops. Sprinkle with seasoning mix from Rice-A-Roni. Mix soup with water and pour over all. Dot with butter. Bake at 350° until the rice is done and water is absorbed, about 45 minutes. Serves 4 to 6.
Dissolve yeast in warm water; let stand 5 minutes. Stir buttermilk into yeast mixture and set aside. Combine flour, sugar, baking powder, salt and baking soda in a large bowl; cut in margarine with a pastry blender evenly. Add buttermilk mixture, stirring with a fork until dry ingredients are moistened. Turn dough onto a lightly floured surface. Roll dough to 1/2-inch thickness; cut with a 2-1/2-inch biscuit cutter. Place on a baking sheet that has been coated with cooking spray. Cover and let rise in a warm place for 10 to 15 minutes. Bake at 400° for 10 to 12 minutes or until golden. Makes 1 dozen.
Cook broccoli according to package. In large bowl, combine broccoli with the egg substitute, soup, mayonnaise, cheese, onion and pepper and mix well. Coat a 2-quart casserole dish with Pam and pour in mixture. Top with crushed crackers. Bake at 350° for 30 minutes. Contains 145 calories, 2 grams of fat.
Cook cake in regular sized sheet cake pan. When cake is done, punch holes in top with a fork. (Leave cake in pan.) Pour can of Eagle Brand milk over entire cake and let set for about 15 to 30 minutes. Pour juice off of strawberries over cake and let set 15 to 30 minutes. After liquids soak into cake, pour strawberries on top and spread evenly. Then cover entirely with Cool Whip. Garnish with a few sliced strawberries. Cover pan and refrigerate several hours before serving.