HumbleIntelligence/food-ner-1-Million huggingface dataset:
About 45 minutes before serving, prepare macaroni and cheese, but use 1 1/4 cups milk and 4 tablespoons butter or margarine (1/2 stick). Slice zucchini into 1/4-inch slices. In skillet over medium high heat in 2 tablespoons hot margarine, cook zucchini in batches until golden brown. Remove to plate as they brown. Into 13 x 9-inch baking dish, spoon 1/2 macaroni and cheese and top with 1/2 zucchini. Repeat. Sprinkle with shredded cheese. Bake for 20 to 25 minutes at 350° until cheese melts and is heated through. Yields 8 servings.
Cream shortening and sugar; add eggs. Add dry ingredients alternating with sour milk. Blend in cocoa mixture. Grease and flour two 8-inch cake pans. Divide cake mix in each pan. Bake in 350° oven for 30 minutes.
Brown meat lightly. Add onions and green pepper; saute until onions are clear (not browned). Drain. Add tomatoes, salt and chili powder. Pour into a 9 x 13 x 2-inch pan. Mix cornbread mix according to directions on the box. Pour over top of meat mixture and bake until cornbread is done, 25 to 30 minutes at 400°.
Combine butter, syrup, sugar and salt in an 8 cup glass measuring cup or bowl. Bring to a boil in microwave and then cook 2 1/2 minutes. Stir in baking soda. Put corn in large brown grocery bag that has been sprayed with Pam. Pour syrup over corn and stir lightly to combine. Put the bag in the microwave; cook 2 1/2 minutes, stirring after 1 minute. Remove from microwave and spread on a cookie sheet to cool.
Mix all ingredients together and bake at 350° for 1 hour or if frozen, bake 1 1/2 hours.
Heat oven to 350°. Cook noodles as directed on package. Drain. In large skillet, cook and stir meat, onions and celery until meat is brown and onion is tender. Drain. Stir in tomato sauce and salt. Heat to a boil. Reduce heat and simmer for 1 minute. Remove from heat. Stir in cottage cheese, cream cheese, sour cream and noodles. Pour into greased 1-1/2 qt casserole dish. Cover. Bake for 30 minutes.
Preheat oven to 350°. In 1 quart saucepan melt 1/3 cup butter over medium heat. Add celery and onion. Saute until tender. Stir in stuffing mix, parsley, lemon juice and peel, salt and pepper. Set aside. Cut each fillet to make 8 (3 x 4-inch) pieces. Place 4 halves in ungreased baking dish. Top each with 1/4 cup stuffing mixture, then remaining fillet halves. Melt 1/3 cup butter. Stir in dill weed. Pour dill-butter over fillets. Bake 20 to 30 minutes or until fish flakes.
Mix all ingredients. Bake at 375° for 10 to 15 minutes. Watch closely.
Cut meat in bite-size pieces. Mix mustard and jelly in a 1-quart saucepan. Add meat. Cover and cook at low heat for 10 minutes. Serve on toothpicks with crackers. Makes 3/4 cup sauce.
Line a 9-inch pie pan with dough. Mix until well blended all ingredients. Pour into pie shell. Bake 15 minutes at 425°. Reduce heat to 350° and bake about 45 minutes longer, until an inserted knife comes out clean. I make a strip of aluminum foil to cover the edge of pie crust. It keeps it from getting too brown. Beat a half pint of whipping cream with 1/4 cup of sugar in a glass bowl until stiff for topping.
Cook broccoli according to directions.	Melt butter in 9 x 13 baking dish and mix all ingredients (including butter). Pour into baking dish. Cook at 350° in oven for 25 to 30 minutes.
Layer in casserole dish and top with Tater Tots. Bake at 350° for approximately 45 minutes or until heated through.
Brown ground beef and drain. Add taco seasoning according to package directions. Spread meat in the bottom of a 9-inch microwave-safe serving dish. Spread sour cream on top of ground beef. Pour salsa on top of sour cream. Sprinkle cheddar cheese on top of salsa. Garnish with black olives, if desired. Microwave 30 to 40 seconds or long enough to melt cheese. Serve with tortilla chips.
Preheat oven to 350°. Mix milk and mustard in small bowl. In separate bowl, combine bread crumbs and spices. Coat chicken pieces with milk mixture, then roll chicken in bread crumbs. Place chicken pieces in shallow baking pan. Do not overlap pieces. Bake for 40 to 50 minutes or until done. Yields 4 servings.
First, place the 10 biscuits in a deep dish (pie). Pour the melted butter over the biscuits; completely saturate the individual biscuits by rotating them. Next, sprinkle the desired amount of garlic salt, Parmesan cheese and parsley over the biscuits.
In a large mixing bowl, combine cake mix, 2 eggs, melted margarine and frosting mix. Stir by hand until cake mix is moistened, press into ungreased 13 x 9-inch pan. Bake at 350° for 10 to 15 minutes, remove from oven and top with drained peaches. In a small mixing bowl, combine sour cream with one egg, pour evenly over peaches and bake at 350° for 10 to 15 minutes.
Combine milk and bran in large bowl. Let set 5 minutes. Sift flour, sugar, salt and baking powder. Add egg, oil and dry ingredients to milk and bran. Mix only until all ingredients are moist, should be lumpy. Stir in pecans and pineapple. Fill greased muffin tins 2/3 full and bake at 400° for 20 to 25 minutes. Yields fourteen muffins.
Cream Crisco and butter until fluffy. Add sugar and flavorings. Mix. Add eggs, one at a time, beating well after each. Add flour and milk alternately, beginning and ending with flour. Beat 2 minutes. Fold in coconut. Pour into greased tube pan. Bake at 325° for 2 hours or until done when tested.
Mix together butter, sugar and flour. Pat half of dough into bottom of 9 x 13-inch pan. Bake at 350° for 20 minutes. Combine rest of ingredients and layer over crust. Sprinkle reserved flour mixture over apple filling. Bake at 350° for 30 to 35 minutes.
In small bowl, combine mayonnaise, pepperoni, cheeses and pizza sauce. Serve over baked potatoes. Makes about 1 1/3 cups.
Wash, remove strings and snap or cut into 1-inch pieces. Cook in boiling, salted water. Season with butter or side bacon.
Combine all ingredients and mix. Pour into a greased 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes.
In a pot on the stove top, add enough water to cover potatoes, then cook until potatoes are soft or about 50 minutes. Remove potatoes from water and let cool.
Heat oven to 400°. Mix sugar, margarine and vinegar. Stir in rest of ingredients. (If dough is too dry, work in milk or cream, 1 teaspoon at a time.) Roll dough 1/8-inch thick on floured surface. Cut with cookie cutters; place on ungreased cookie sheets. Bake until light brown, about 6 to 8 minutes. Cool slightly; carefully remove from cookie sheet. Decorate with frosting.
Combine milk, flour and Butter Buds in a small saucepan. Heat, stirring constantly, until thickened. Season with pepper and lite salt. Use when you need a cream sauce as in macaroni and cheese or creamed chicken or tuna. Yields 2 cups, 8 (1/2 cup) servings.
Preheat oven to 350°. Place fruit in bottom of greased pan. Mix tother flour, sugar, milk and butter and pour over fruit. Bake until golden brown.
Mix all above ingredients together. Add small amount of water if dry. Form into walnut size balls. Place on ungreased cookie sheet. Bake in 325 degree oven 20 to 25 minutes. You may have to turn once.
Cut open a paper bag and place on table with wax paper laid on top. Cook sugar, milk, margarine and cocoa for 1 1/2 minutes, start timing when mixture has reached a full rolling boil (this is important). Remove from heat. Add peanut butter, vanilla, oats and nuts. Pour on wax paper; cool completely. Cut.
Cook ditalini according to package directions. Fry bacon and set aside. Add chopped onions to bacon grease and brown. Add the tomatoes, salt and pepper. Simmer for 1/2 hour. Add the beans and bacon. Simmer again for 20 minutes. Pour this over the cooked ditalini. Serve with grated cheese.
Brown beef and onion. Add tomatoes and simmer 15 minutes. Add beans, salt, pepper and chili seasoning. Simmer 15 minutes. Sprinkle chips in flat baking dish. Pour meat mixture over and add grated cheese. Bake at 350° or long enough to melt cheese. Serves 8.
Mix all ingredients together and form into bite-size balls. You may freeze them at this point. (If frozen, take them out 1/2 hour before baking.) Place on cookie sheet and bake at 300° for 15 to 20 minutes. Serve warm or at room temperature.
Mix ingredients together in shallow bowl. Add wings and marinate overnight. Then bake in hot oven, 400°, until crisp and richly glazed. (May also be used as an appetizer.)
Stir yeast, sugar, salt and warm water in a bowl. Cool scalded milk to lukewarm and add to mixture. Add 1 cup of flour, 1 beaten egg and the melted shortening. Beat together. Add 2 cups of flour and beat. Let rise until double in bulk. Punch down and make into rolls. Let rise again. Bake in hot oven at about 375°.
Cook macaroni until tender. Drain macaroni. Stir in grated cheese until well blended. Put in casserole dish and top with cheese. Bake until cheese on top is melted.
In 1 1/2-quart shallow dish (10 x 6), combine butter and graham cracker crumbs. Press in bottom of dish. Mix together Eagle Brand, sour cream and lemon. Spread evenly over crumbs. Spread pie filling evenly over creamy layer. Bake 25 to 30 minutes or until set. Cool slightly. Mix nuts and cinnamon together. Sprinkle over top.
In a mixing bowl, combine yogurt, dill weed, pepper and garlic powder. Chill until serving time. Serve with fish, seafood or lamb. Makes about 1 cup.
In saucepan, melt margarine and stir in Choco-Bake. In mixer bowl, beat eggs and vanilla. Add sugar. Blend in the chocolate mixture. Add flour and salt. Stir in chopped nuts. Bake at 350° for 30 minutes. Yields 24 large squares (9 x 13-inch)
Boil marshmallows and 7-Up until marshmallows are melted. Add jello. Stir until dissolved. Pour over cream cheese. Blend together. Add pineapple. Chill until partially set up. Mix Cool Whip and mayo into it. Chill and serve. Better if sets overnight.
Mix all together and crumble on top 1/2 cup soft bread crumbs and 1 tablespoon melted margarine. Bake at 350° for 25 minutes.
Cut turkey or ham into small pieces and finely grind in a food processor or food grinder. Transfer to a mixing bowl. Add chives, mayonnaise or salad dressing, sour cream, almonds or pecans and celery to ground turkey. Stir until mixture is well combined and of spreading consistency. Cover and store in the refrigerator for up to 2 days. Spread the turkey mixture on bread or crackers. Garnish as desired. Makes about 2 1/2 cups filling, enough for 48 small, open-faced sandwiches.
Place bacon in 2-quart casserole; microwave at High 3 to 4 minutes. Remove bacon, reserve drippings and drain bacon on paper towel. Stir potatoes and onions into bacon drippings. Cover; microwave on High 7 to 10 minutes or until potatoes are tender. Stir in flour, salt and pepper. Drain clams, reserving juice. Blend clam juice and mixture into potato mixture; microwave on High for 8 minutes or until mixture thickens. Stir in clams and crumble bacon into mixture.
Mix; do not add all the water called for on cans of lemon juice, because you will want to add some ice.
Melt chocolate and shortening together. Add sugar and eggs. Combine other ingredients. Add nuts and vanilla. Bake at 375° for 20 to 25 minutes.
In an electric mixer bowl, combine egg whites and cream of tartar. Beat at high seed until egg whites are foamy. Gradually add sugar and continue beating until egg whites are very stiff and glossy, but not dry. Fold in blueberries. Line baking sheets with brown paper. Drop meringue by spoonfuls onto paper about 2 inches apart. Bake at 275° for 40 minutes or until firm but not browned. Yields about 2 dozen.
Combine the ingredients and place in casserole dish. Then prepare topping and pour over potato mixture. Place in 325° oven for 30 to 35 minutes.
Mix all ingredients together with an electric mixer. Make sure they are thoroughly mixed. Cover and chill 1/2 hour. Divide into 2 or 4 sections, depending on size ball you want. Roll balls in nuts and garnish.
Mix all ingredients together (cinnamon, sugar, flour, butter and water). It will be crumbly. Lay apples in baking dish. Add mixture to top. Bake at 350° for 30 minutes.
Defrost potatoes enough to handle. Save out 1/2 stick of margarine. Mix all ingredients, except corn flakes. Put into 9 x 13-inch greased casserole dish or pan. Melt 1/2 stick of margarine; mix with corn flakes and put on top of casserole. Bake in 350° oven for 1 hour and 15 minutes. Serves 10.
Combine shortening, sugars, beaten eggs and flavoring; blend well. Add sifted dry ingredients, rolled oats, nuts and coconut. This is a stiff batter. Roll 1 teaspoon dough about the size of a walnut; place on oiled cookie sheet, about 2 inches apart. Press slightly with bottom of a glass. May be trimmed with gumdrops or colored sugar. Bake 12 to 15 minutes at 350° until slightly browned.
Boil salted and peppered chicken. Tear chicken apart in small pieces. Set aside. In chicken broth, cook spaghetti. Saute chopped onion in butter. Mix spaghetti, onion, drained English peas, tomatoes, soup and chicken. Sprinkle Velveeta into mixture and mix together. Bake at 350° for 25 to 30 minutes or until hot throughout.
Mix margarine, sugar and milk in heavy 2 1/2 to 3-quart saucepan. Bring to a boil, stirring constantly. Continue boiling for 5 minutes over medium heat, or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat. Gradually stir in cocoa, vanilla, marshmallow cream and nuts; mix well. Pour into greased 9-inch square or 13 x 9-inch pan. Cool at room temperature. Cut into squares. Makes about 3 pounds.
In a bowl, beat eggs. Add the rest of the ingredients and mix well. Pour into 2 loaf pans. Bake at 350° for 1 hour. Cool slightly and slice. This is great with scrambled eggs for brunch. This freezes well.
Brown ground beef and onion in large skillet. Drain. Meanwhile, boil sliced potatoes until tender. Add the soups to the ground beef. Mix well. Drain potatoes and put in the casserole dish. Top with ground beef mixture. Cut up toast into squares and spread over ground beef. Cook at 400° for 30 minutes.
Combine first five ingredients, then add next three ingredients. Stir in remaining ingredients. Bake in three 9-inch pans at 350° for 25 to 30 minutes. Cool in pans 10 minutes before removing. After removing from pans, cool completely and spread frosting between layers, top and sides. Sprinkle 1/2 cup pecans on top.
Blend cream cheese, peanut butter and powdered sugar. Fold in Cool Whip. Pour into crust. Top with grated Hershey bar. Chill.
Line bottom of oblong pan with vanilla wafer crumbs. Cream well the cream cheese; add sugar and beat well. Add egg yolks. Stir in pineapple and vanilla. Blend in heavy whipped cream and stiffly beaten egg whites. Sprinkle wafer crumbs on top for decoration.
Fry or saute broccoli, butter and onion. Add cheese, soup, milk and salt. Add rice. Put in baking dish and bake until bubbly or about 30 minutes. Top with bread crumbs or crumbled Ritz crackers before baking. Bake at 350°.
Cook potatoes in salted water until tender; drain and mash (DO NOT ADD BUTTER OR MILK). In a skillet, saute onion and mushrooms in 2 tablespoons butter for 3 to 4 minutes or until just tender. Stir in potatoes along with sour cream, salt and pepper. Spoon into greased 2-quart baking dish. Sprinkle with cheese; dot with remaining butter. Bake, uncovered, at 400° for 20 to 25 minutes or until heated through and golden brown.
In a microwave-safe bowl, place chocolate chips and shortening. Microwave at High for 1 to 1 1/2 minutes or until smooth when stirred. Stir in nuts. Spoon heaping teaspoonfuls into 1-inch paper candy cups or small muffin cups, filling each cup about half full. Refrigerate until firm. Peel off paper cup if desired. Makes about 14 to 16 pieces of candy.
After jello congeals, whip until foamy. Add remaining ingredients to jello. Return to refrigerator.
Boil chicken. Let cool and pull from bone. Mix sour cream and soup. Crush Ritz crackers. Put a layer of chicken, a layer of soup mixture and a layer of crackers. Do this twice. Melt margarine and pour over the top.
Preheat oven to 375°. Mix all ingredients thoroughly with moist hands. Shape into loaf and place in a shallow dish. Bake for 1 hour. Serves 4.
Put broccoli, chopped onion and butter in small saucepan. Put in just enough water to cover broccoli. Cook until water is about gone. Add soups, milk, salt, rice and pepper to taste. Mix well. Pour mixture into a casserole dish and bake at 350° for about 20 to 30 minutes.
Place 1 piece Swiss cheese on each cutlet. Roll up; secure with toothpicks and place seam side down in baking dish. Combine butter and seasonings. Pour over rolls. Bake at 375° for 20 to 25 minutes. Serves 4.
Brown hamburger meat; drain and add rice and beans. Simmer for 15 minutes. Place in casserole dish and grate cheese over top. Cook at 300° for 15 minutes or so.
Mix all ingredients except potatoes and cheese. Stir in potatoes and cheese. Spread in ungreased baking dish, 13 x 9 x 2-inch. Sprinkle with cheese (if desired). Cover and cook in 350° oven 1 hour. Uncover and cook about 30 minutes.
Beat the flour and eggs until smooth. Then add milk, butter and salt. Blend well and pour into a 9 or 10-inch well-greased ovenproof skillet or dish. Bake 20 minutes at 450°. Serve with butter and/or powdered sugar.
Layer cabbage and onion in bowl. Pour 2/3 cup sugar over and do not mix. Combine oil, vinegar, salt, mustard, celery seed and 1 teaspoon sugar in saucepan. Let come to a boil. Pour hot dressing over cabbage, onions and sugar; do not mix. Let stand in refrigerator for at least 3 hours or overnight. Mix before serving.
Bring margarine, cocoa and milk to boil. Add powdered sugar and vanilla. Mix until smooth and frost cake.
Melt the margarine in skillet. Saute in the margarine the onions and the celery and leaves. Add the salt, pepper, sage, thyme and poultry seasoning.
Melt butter, add milk, heat, then add sugar and cook until bubbly, 12 to 15 minutes. Set off heat, add marshmallow cream, peanut butter and vanilla. To test-drop into cold water to get "soft ball stage". Place in pyrex square pan. Let it cool, become firm and enjoy.
Combine 1 1/2 cups sugar, 1 1/2 cups water and 1/2 teaspoon salt in saucepan and heat to boiling. Mix cornstarch and 1/3 cup water in small bowl to make a smooth paste. Gradually add this to the boiling mixture, stirring constantly. Cook until thick and clear. Stir constantly!! Remove from heat. Combine egg yolks and lemon juice; stir into thickened mixture. Return to heat and cook, stirring constantly, until the mixture bubbles. Remove from heat. Stir in butter and lemon peel. Cover and let cool until lukewarm.
Dissolve jello and sugar in boiling water. Let chill. Beat cream cheese, vanilla and 7-Up. Beat all together until creamy, then add to jello mixture with small can of crushed pineapple and nuts. Chill.
Preheat oven to 400. Line 12 muffin tins with muffin paper or spray with non-stick spray. In a medium bow, stir muffin mix, bran, milk, and eggs. Fold in carrots and dates. (Batter should be lumpy.) Place in muffin tins. Bake until toothpick inserted in center comes out clean.
Cream the sugar and shortening. Add the eggs, one at a time. Add the sifted dry ingredients alternately with the milk. Fold in the blueberries. Place in greased muffin tins and bake at 350° for about 15 minutes. The batter will keep in the refrigerator in a covered bowl for 2 or 3 weeks and can be baked as needed.
Combine all ingredients in small bowl until evenly distributed. Put mixture in foil packet or 1-pint glass jar. Store in cool, dry place and use within 3 to 4 months. Makes about 3 tablespoons mix, enough for 3/4 cup dressing.
Mash bananas.	Add egg and oil; stir until mixture is smooth. Add self-rising flour, while continuing to stir. Add chopped nuts to the mixture. Pour into a greased loaf pan and bake at 325° for	1 hour or until toothpick comes out clean when inserted into the middle of the bread.
Mix all ingredients well. Divide into 4 sections. Wrap in wax paper and chill overnight. Cut into cookies. Cook on foil-lined cookie sheet for 15 to 18 minutes at 350°. Don't overcook, they are soft cookies.
Mix all ingredients, except short ribs. Soak ribs for about 1 hour. Ribs can be charcoal broiled or broiled in oven. Brush occasionally with remaining sauce.
In food processor, crumble bread; put aside. Chop garlic, anchovies and olives. Mix with bread and add capers and pepper (little salt) to taste. Add olive oil until mixture is moist and easy to handle.
Prepare rice as label directs; keep warm. Meanwhile, cut each chicken breast half into eight pieces. In a cup, mix curry, bouillon, sugar and salt.
Shred cabbage. Add chopped onion and apple. Saute in butter, then add the vinegar, water and sugar. Mix well. Serve hot.
Rinse and sort beans. In large pot, put the water and dried beans. Bring to a boil and boil 2 minutes. Remove from heat. Allow to stand, covered, for 1 hour. Drain off soak water and rinse beans. In pot, cook 1 hour. Season with salt, Wesson oil and Bac*Os bits or season as you like. Continue cooking 30 minutes.
Combine first 5 ingredients slowly, then beat for 2 minutes at medium speed. Pour into a greased 13 x 9 pan. Combine remaining ingredients and sprinkle on top of cake. Bake at 350 degrees for 40-45 minutes.
Combine first 5 ingredients and mix until creamy. Add to cooked noodles and serve.
Cream sugar and shortening together. Add egg, molasses and buttermilk and mix well. Sift flour, baking powder, soda, salt and ginger together and add to other mixture. Roll real thin and bake.
Mix all ingredients well. Roll into a ball and cover with chopped nuts. Refrigerate. Let stand for 15 minutes before serving.
Drain pineapple, reserving juice and add enough water to make 1 cup. Grease and flour a 13 x 9 x 2-inch pan. Add pineapple, coconut and juice to the other ingredients. Beat on low speed for 1 minute. Scrape bowl and beat two more minutes. Pour in pan and bake in 350° oven for 45 to 50 minutes. Frost with vanilla frosting and sprinkle with 1/2 cup nuts.
Cut boned chicken into 3/4-inch cubes. Thread 5 to 6 cubes onto each skewer. Mix garlic, soya sauce and water. Dip the threaded chicken pieces into this mixture. Grill until meat is done, basting with oil to prevent drying out. Turn several times. Do not overcook. Serve with hot Peanut Sauce.
Bring all except egg whites just to a boil. Take from stove, cool. Add beaten egg whites, stir together until smooth.
Add tempera paint to liquid starch and stir. Paint on glossy shelf paper or butcher paper.
Boil macaroni until done. Drain and add cheese. Let melt. Stir in 1 c. milk. Stir a couple of times to make sure the cheese is melted, add salt & pepper.
Heat oven to 425°. Sift flour, baking powder and salt together. Cut shortening into flour mixture; stir in milk. Turn out on floured board; knead lightly. Roll out into a rectangle. Spread cheese over biscuit dough. Roll like a jelly roll. Cut into 1-inch slices and place on top of mixture in casserole (Beef-Garden Casserole). Bake for 15 to 20 minutes. Serves 6.
Fry ground meat and drain. Fry bacon and drain. Add onion, ketchup, mustard, both sugars, vinegar, pork and beans, kidney beans and butter lima beans. Mix together. Place in large baking pan and bake 45 to 60 minutes at 350°. (Can be kept warm in crock-pot.)
Fry bacon until crisp. Break in small pieces. Cook mixture in heavy skillet 40 minutes in 400° oven.
Mix all ingredients and beat at medium speed with electric mixer for 4 minutes. Pour into greased and floured tube pan. Bake at 350° for 50 to 60 minutes. Top with whipped cream and shaved chocolate. Wow!
In a blender or food processor, combine tomatoes, onion, garlic, jalapeno pepper, cilantro, vinegar, salt and pepper. Blend about 10 seconds or until the tomatoes are finely chopped. Taste, adding more minced chili pepper if spicier flavor is desired. Cover and chill at least 1 hour. Serve with tacos, tostados or tortilla chips. Makes 2 cups.
Cook according to directions and divide in one square pan and one circle pan. Cut in half and make a heart. Ice with white icing and you're done.