HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make your own sauce with or without meat. In a large bowl put Ricotta, eggs, cheese, parsley, garlic powder, oregano and pepper. Mix all together. If your sauce has meatballs, remove about 4 from sauce. Mash them and mix to Ricotta mixture. Add a 1/2 cup of sauce and mix all together. Cook noodles for 4 minutes. Drain. Put back in pan with margarine so that noodles won't stick. Mix. Add 1 cup sauce. In large pan pour 1 cup sauce. Add Ricotta mixture to noodles in pan. Mix well. Return to lasagna pan. Put some sauce on bottom. Spread evenly. Add a little sauce on top. Sprinkle with cheese. Bake at 350° for 35 to 45 minutes.
Brown sausage and drain, Mix all ingredients together in crock pot and melt on high.
In a mixing bowl, stir together the flour, 1/2 cup of sugar and baking powder. Cut in butter. Combine eggs, vanilla and milk. Add to dry ingredients and stir just until moistened. Add raisins. Drop by tablespoonfuls onto greased baking sheet.
Mix and set in refrigerator for a while. Whip 1 package Dream Whip. Add to other ingredients and spread over crust.
Cook onion in butter until soft. Add chili and potatoes. Cook and stir until hot and until flavors blend. Serve with mustard if desired. Makes about 4 cups.
Slice off the peel and white membrane from oranges with a sharp knife; cut crosswise into thin slices, about 1/4-inch thick. Place in a large serving dish, spreading out as much as possible. Sprinkle the lemon rind and lemon juice over oranges. Combine the sugar and ground ginger or candied ginger. Sprinkle over oranges. Let stand in refrigerator for several hours, basting with juice. Can be covered and refrigerated overnight.
Mix all ingredients and chill. Serve with potato chips or crackers. One cup of chopped shrimp may be substituted.
Bring water to boil. Add orzo; cook until al dente. Drain; toss with 1 teaspoon oil and add salt and pepper to taste. Heat remaining oil in a large skillet. Add garlic; cook over low heat for 1 minute. Add shrimp, salt and pepper to taste and 2 tablespoons parsley. Cook 3 to 4 minutes. Turn and cook for 3 minutes or until opaque. Remove from pan and keep warm.
Work until texture is of pie dough. Refrigerate at least 1 hour. Divide and press into tins.
Heat oven to 350°. Lightly grease four 3 1/2-cup mini loaf pans.
In a 13 x 9 x 2-inch baking dish arrange muffins, cut side up. Place 2 slices bacon on each muffin half.
Preheat oven to 350°. Grease Bundt pan. Spread pecans on bottom of pan. Sprinkle with cinnamon. Spread 1/2 cup brown sugar, butter (cut up) and butterscotch pudding on the bottom of pan. Place slightly thawed frozen bread dough (cut up) around pan. Cover with paper towel. Let sit for 5 hours. Bake for 30 minutes and turn upside down on plate immediately.
Fry bacon. Save grease and saute celery, onion and bell pepper. Add flour, tomato sauce, sugar, salt, pepper and garlic powder. Add butter beans. Cook in casserole with bacon strips across the top. Bake at 350° for 20 minutes or until hot. Serves 10.
Beat sugar and margarine well. Add other ingredients. Press firmly around pie plate. Take out 1/4 cup of mixture for topping. Chill. Add the ice cream and freeze.
Boil sugar and cream until soft ball stage. Add butter, nuts and vanilla. Cool and beat.
Mix all ingredients well and add boiling water to make a thick paste. Drop by teaspoonful into hot oil (375°).
Mix as any cookies and bake on a cookie sheet in a 350° oven for about 10 minutes. Makes 3 dozen.
Mix cream cheese with milk. Add remaining ingredients. Mix well. Bake in 8-inch Pyrex pie pan. For topping, brown 1/4 cup chopped pecans in 2 tablespoons butter. Pour on top of mixture. Bake at 350° for 15 minutes. Serve hot with crackers.
First prepare pastry shell. Cream margarine with brown sugar. Add pecans. Press over pastry shell in even layer. Bake 10 minutes at 450°. Cool. Next, mix rest of ingredients and pour into cooled pastry. Reduce oven to 350°. Cool and serve. Top with whipped cream.
In a large saucepan, combine all the ingredients. Cover and cook over medium heat for 10 minutes or until vegetables are tender. Yield: 8 servings.
Melt butter and peanut butter; stir in powdered sugar. Spread in a cookie sheet and cover with chocolate chips. Put in oven to soften, then spread chocolate over the bars.
Saute small bacon pieces until limp, but not brown. Add cabbage (chopped fine) and onions (chopped). Add pepper and water. Cover and simmer 5 to 10 minutes until cabbage is soft. I serve over fried potatoes. Serves 4 generously.
Mash garlic. Slice zucchini thinly. Chop onion. Beat eggs. Chop parsley. Mix all ingredients and spread in 8 x 8-inch pan. Bake 25 minutes at 350°. Sprinkle with paprika on top. Cut in squares to serve.
Combine and dot with butter. Place cut-up fryer on top and bake at 275° for 2 1/2 hours.
Mix applesauce and cinnamon to form a stiff dough. Roll out to 1/4-inch thickness. Cut with cookie cutters. Make hole with a straw for ribbon. Carefully put on rack to dry. Let air dry several days, turning occasionally. Makes 12 sweet smelling ornaments.
Melt margarine and 2 cups peanut butter over low heat and pour over ingredients. Stir with spoon until powdered sugar is mixed in good. Make into balls. Make paraffin and chocolate chips melt in a double boiler. Dip balls in chocolate; put on wax paper. Makes 5 dozen balls.
Boil fryer (optional: pull meat off bones). Add to boiled water the soup and pepper to taste. Slice flour tortillas into thin strips and add to mixture. Never tasted dumplings soooo good and tender!!!
Fry chicken breast in cooking oil with green onions. When done, put chicken breast and green onions into a casserole dish. Mix broccoli and cream of mushroom soup together. Then pour over chicken and bake at 350° for approximately 30 minutes. This is also good served over rice.
Brown ground beef and onion. Mix the next 5 ingredients. Cook noodles and layer over meat. Pour tomato juice mixture over meat and noodles. Add green pepper on top and simmer for 10 minutes. Add sour cream and mushrooms. Simmer another 10 minutes. Pour in 2 large or 3 small casserole dishes. You can freeze at this point or add cheese of your choice and bake in moderate oven until golden.
Cook squash in a little boiling water until tender; drain. Remove from heat. Stir in 1 1/2 cups stuffing cubes, soup, sour cream and 1/2 of butter. Gently stir in carrots and onion. Turn into 1 1/2-quart greased casserole. Melt remaining butter; add rest of the stuffing and gently toss and top casserole. Bake at 350° for 30 to 40 minutes.
Melt butter in 9 x 13-inch pan. Combine Parmesan cheese, flour, salt, pepper and parsley. Dredge cut potatoes in melted butter, then dip into the flour-cheese and seasoning mix. Return to pan in single layer. Bake at 350° for 30 minutes. Turn over. Bake another 30 minutes or until done. Sprinkle with parsley flakes.
Mix ingredients by hand until well mixed. Roll into 3 rolls. Wrap in Saran Wrap for microwave or foil for oven. Refrigerate overnight. Punch holes in wrap. Bake in microwave or oven in broiler type pan so juice can run out until done. Cool, slice and serve on crackers or snacks. Can be frozen. Do not overbake in microwave. Just until meat is done.
Arrange chicken in lightly greased baking dish; top with cheese. Combine soup and water; mix well and spoon evenly over chicken. Top with stuffing and sprinkle with butter. Bake at 350° for 45 minutes.
Wash chicken. Season with garlic salt and black pepper. Put flour, garlic salt and pepper in brown bag. Put chicken in brown bag and shake until well coated. Heat cooking oil until hot, usually 350°. Fry in deep fryer or cooker until golden brown; turn only once. Cook approximately 20 minutes. Drain on paper towels.
Cut chicken into bite size pieces, leaving bone in. Cube pork into bite size pieces. Saute chicken and pork until brown. Layer chicken, pork and onion in large pot. Mix vinegar and soy sauce and pour over chicken-pork mixture. Simmer until done. Serve over boiled rice.
Cook potatoes in jackets in boiling water. Peel and dice or slice thinly. Add vinegar and seasonings. Fry bacon until crisp. Combine potatoes, bacon, 2 tablespoons bacon fat and onion; mix well. Serve on lettuce with big frankfurters or German sausage. Serves 8.
In a pan that has been sprayed with a nonstick coating, dump the first 2 items into the pan. Dump cake mix and spread evenly with a fork. Dump the pecans on top. Lay butter pats over top. Cover pan loosely with foil and bake at 325° for 1 hour. The last 15 minutes of baking, remove foil so cake can brown.
Generously butter a 12-cup Bundt pan or 9 x 9-inch pan. Arrange cherries if used, on bottom. Sprinkle with coconut and nuts. Cut loaf of bread into 24 pieces. Place pieces in pan. Sprinkle with pudding mix, brown sugar and cinnamon. Drizzle with remaining butter. Let rise in a warm place until about double in size (about 3 to 4 hours). Bake at 375° for 30 minutes. Let stand about a minute. Turn onto plate or wire rack which has been lined with waxed paper.
Combine ingredients. Mixture will be thick. With hands, roll into small balls. Press slightly with thumb. Bake 10 to 15 minutes in 250° to 300° oven until lightly brown.
Cook sliced potatoes in water for 10 minutes; drain (set aside). Add milk, salt, pepper and butter in saucepan. Add flour. Mix until smooth and mixture thickens. Take off stove. Arrange potatoes, tuna and onions in alternate layers in greased 2 quart casserole. Pour sauce overall. Bake at 350° for 45 minutes or until onions are soft. Cover with lid.
Drain grapefruit sections. Add enough fresh grapefruit juice to the drained grapefruit juice to make 3 cups of liquid. Dissolve gelatin in 1 cup of juice over low heat until completely dissolved. Add remaining 2 cups of juice, sugar and salt. Put in refrigerator until it starts to set. Add the grapefruit sections, shrimp, avocado and onion tops. Put into a 6-cup mold and refrigerate. Unmold and decorate with parsley and pimento.
Grease a 9 x 13-inch glass baking pan. Spread pineapple rings over the bottom of baking pan. Pour pie filling over pineapple and spread evenly. Sprinkle dry cake mix over filling. Pour melted oleo over cake mix. Top with chopped nuts (if desired). Bake at 350° for 45 minutes, or until evenly browned. Serve as is, or with whipped cream, Cool Whip or ice cream.
Mix the first 6 ingredients and spread thin on tortillas and roll. Refrigerate between layers of damp paper towels. Slice each roll in 1/2-inch slices when ready to serve. Place slices on serving tray and dip in bowl of picante sauce. Makes a lot.
Mix water, yeast and sugar into mixer bowl. Add half of the flour; beat well. Add egg, salt and shortening.	Add rest of flour. Mix well.	Let rise 30 minutes. Punch down. Spoon into muffin pans. Makes 12 muffins. Bake until brown.
Mix all ingredients in a big bowl. Bake at 350° for an hour or until cooked.
Combine flour, salt, baking powder and sugar. Cut in shortening. Add water, a small amount at a time. Let rest 10 minutes. Knead dough into ball the size of an egg. Roll on lightly floured surface to 6-inch circle. Cook on a griddle, turning once until it has light brown flecks on each side. This is Miguel's favorite. It came from Honduras like he did!
Sift together flour, baking powder, salt, sugar and cocoa 3 times. Combine milk, vanilla and margarine. Add to dry ingredients and beat until smooth. Stir in chopped walnuts. Spread in a buttered 6-cup casserole.
Put the can of crushed pineapple in the bottom of a 13 x 9 1/2-inch Pyrex baking dish. Put the can of blueberry pie filling on top of the pineapple. Sprinkle the entire box of cake mix over the top of the blueberry pie filling. Cut up 2 sticks of margarine over the top of the cake mix. Place in a 350° oven and bake 1 hour.
Melt butter in skillet. Add onion and saute until clear. Add almonds, celery and rice; cook for 2 minutes. Pour consomme or bouillon and undrained mushrooms into skillet. Transfer to covered casserole and bake for 1 hour at 350°.
Melt margarine in a 9 x 13-inch pan. Stir together sugar, flour, baking powder and milk. Add to melted margarine. Next add peaches and stir very slightly. Bake at 400° until brown. Serve with ice cream.
Heat together soup, tomato sauce, cheese and chili powder. Keep warm. Serve with corn chips. Makes 2 1/4 cups.
Bake cake mix according to directions. Mix sour cream, sugar and coconut and spread this between layers, saving one third of mixture, and mix Cool Whip with this for icing. Decorate with candied cherries, if desired.
Combine flour, wheat germ, sugar, baking powder, soda and salt in large bowl. Add yogurt, butter, egg and raisins. Stir just to moisten. Fill paper lined muffin cups 2/3 full. Bake at 375° for 20 to 25 minutes. Makes 1 dozen. Calories 125 each.
Cook chicken; remove skin and bone. Preheat oven to 350°. Arrange tortilla chips on bottom and sides of a 13 x 9 x 2-inch oblong baking dish. Cover tortilla chips with broken pieces of chicken. Combine liquid ingredients. Add onion and bell pepper. Pour over chicken. Top with grated cheese. Bake, uncovered, for 1 hour. Makes 6 to 8 servings.
Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in Cool Whip. Spread on bottom of crust. Pour 1 cup milk into bowl, add pudding mix, beat with wire whisk until well blended, approximately 1 to 2 minutes. Stir in pumpkin and spices with wire whisk. Mix well, spread over cream cheese layer. Refrigerate 3 hours.
Fry and crumble bacon. Grate cheese into a bowl. Add bacon, onion, almonds, mayonnaise, Worcestershire sauce, salt and pepper. Mix well. Trim bread crust. Spread mixture on bread. Cut into 4 strips. Place strips on cookie sheet. Freeze for 1 hour. Store in plastic bags. When ready to serve, place frozen strips on a cookie sheet and bake 400° for 10 minutes. Serve hot.
Chop tomatoes, green peppers, red onion and cucumbers coarsely. Pour in Italian dressing and sugar. Salt and pepper to taste.
Grind the rhubarb in a food processor or grinder. Strain through a jelly bag, reserving 3 1/2 cups of juice. Pour juice into a large kettle; add sugar and food coloring, if desired. Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; let stand a few minutes. Skim off foam. Pour hot into jot jars, leaving 1/4-inch headspace. Adjust caps. Process for 10 minutes in a boiling water bath. Yield: 8 half-pints.
Place pie filling in pie crust. Mix Dream Whip, sugar and cream cheese together. Top pie filling with cream cheese mixture. Chill.
Mix dry ingredients together and cut in Crisco until mixture resembles coarse crumbs. Stir in sour cream with fork. Add buttermilk gradually until mixture is slightly wet. Turn out on floured board and knead a little. Pat out on board and cut with small glass or biscuit cutter. Bake on ungreased cookie sheet at 450° for 10 minutes. Yields 12 or 13.
In 9 x 13-inch pan, press out rolls to make bottom crust. Press all rolls together. Spread meat evenly on crust. Cover with cheese. Beat eggs, milk, salt and pepper together. Pour carefully over crust. Bake at 350° for 30 to 40 minutes or until eggs are set and crust is golden.
Steam corn for 15 minutes. Cut off cob, add rest of recipe. Boil 20 minutes. Yields 5 quarts.
Blend shortening and sugar. Add eggs and vanilla; blend. Mix together flour, baking soda, salt and cinnamon. Add to creamed mixture. Add applesauce, raisins and peanut granules.
Pour dressing over chicken breasts. Let marinate for 15 minutes. Place on rack in broiler pan. Broil 5 to 7 minutes on each side until juices are clear.
Cook celery and onion in 2 tablespoons water, covered, until tender, 5 to 7 minutes. Combine with next 4 ingredients, 3/4 teaspoon salt and 1/8 teaspoon pepper. Turn into a 2-quart casserole. Bake at 350° for 30 minutes. Top with cheese. Bake 5 minutes. Makes 6 to 8 servings.
Melt oleo. Saute onion and garlic. Add flour and set aside. Cook broccoli according to package; set aside. Add chicken flavor to water and bring to a boil. Add onion and flour mixture. Stir well. Boil 5 minutes. Add broccoli; boil 3 more minutes. Take off heat. Add milk and salt and pepper. Add water from cooking broccoli to soup for flavor.
Mix first 5 ingredients in a large bowl. Place in 4-quart ice cream churn. Fill to line with milk. Freeze according to directions for churn.
Use a bag for cinnamon and cloves. Mix ingredients in a 30-cup coffee maker; simmer an hour. Remove cinnamon and cloves and serve.
Sift together dry ingredients. Cut shortening in and add buttermilk and yeast dissolved in warm water. Work dough on floured board until smooth. Refrigerate in greased bowl until ready for use. Roll out dough and cut into biscuits. Bake at 450° for 10 to 15 minutes.
Stem and core apples and slice thin, then cut the slices into 8 to 10 pieces. Cut the cooked roast beef into small pieces (like the apple). Mix ingredients (except spices; add last) and let stand overnight in refrigerator. You can keep longer.
Cream the butter. Add sugar gradually and cream well. Add eggs, one at a time, and beat well after each addition. Add flour alternately with milk (to which flavorings have been added). Bake in Bundt pan (greased and floured) at 325° for 1 hour.
Preheat oven to 350°. In a large skillet, brown chops; drain on paper. In buttered 2-quart oblong baking dish, arrange potatoes, mushrooms and the chops.
Wash mushrooms and drain well. Heat oil in skillet; saute onions 3 minutes. Add mushrooms; saute 2 minutes. Stir in salt, pepper and lemon juice. Cover and cook over low heat 5 minutes. Stir in brandy. Chill 3 hours. Sprinkle with parsley just before serving.
Spray a large skillet with nonstick cooking spray. Add chicken; cook and stir on medium-high heat 3 to 4 minutes or until cooked through. Reduce heat to medium-low. Add process cheese spread, corn, picante and seasonings. Cook, stirring constantly, 1 or 2 minutes or until process cheese spread is completely melted. Serve over rice. Makes 4 servings.
Brown hamburger and onion on medium heat; drain. Add potatoes, garlic, salt and oil. Mix good and cover. Stir occasionally. Turn on low heat until potatoes are tender, 15 to 20 minutes.
Take mixer and blend Philadelphia cream cheese and marshmallow cream together until creamy. It's the easiest, best tasting dip you'll ever try.
Cook sugar and milk together for about 10 minutes. Remove from heat and add butter and vanilla. Beat well until mixture begins to cool. Add pecans. Drop quickly onto wax paper.
Cook whole beans in boiling water for about 5 minutes. Drain and run cold water over. Put parsley, vinegar and mustard in bowl. Add olive oil, salt and pepper, stirring rapidly with whisk. Put beans in serving dish; garnish with onion rings. Spoon sauce over; toss lightly.
Preheat oven to 425°. Combine all ingredients except pie shell. Mix well and pour into pastry shell. Bake 15 minutes at 425°. Reduce temperature to 350°. Bake for another 35 to 40 minutes. Knife inserted near edge should come out clean when ready. Cool. Serve with whipped topping.
Brown burger; precook carrots and celery. Add tomatoes, 2 cups water and simmer. Add rice, if desired.
Mix melted butter and box of sugar. Add corn meal, water and eggs. Stir in nuts and pour into 2 unbaked pie shells. Bake at 300° to 325° for 45 minutes.
Combine and pour over baked mixture. Bake again for 25 - 30 minutes. Dust with powdered sugar.
Boil the Creamettes until tender. Blanch, then mix with rest of ingredients. Pour into casserole and top with bread crumbs. Bake at 350° for 1 hour.
Combine dry mustard and white vinegar. Let set for 4 hours at room temperature. Then mix sugar and egg yolk. Cook and simmer over low heat.
Peel and slice potatoes, but not real thin. Wash and cook until slightly tender. Drain potatoes and put into deep baking pan (about 5 to 6-inches). In a heavy pan, put milk and butter and heat until real hot (making sure you don't scorch it), then add Cheddar cheese, stirring constantly to keep it from burning. When cheese has melted, remove from the heat and mix up some cornstarch with cold water and add to the milk mixture. Thicken to desired thickness by placing back on the heat. Then pour over potatoes and place in heated oven at 400° and bake until the potatoes are finished cooking and brown on top.
Cook peeled and cubed eggplant in salted water until tender; mash and add remaining ingredients, except for the grated cheese. Pour into greased baking dish; sprinkle grated cheese over top. Bake 30 minutes or until brownish in color.
In wok or skillet, heat oil over medium heat. Add carrots and chicken. Stir fry for 1 minute. Add eggs and pepper. Stir fry for 1 minute. Add rice and soy sauce. Stir fry for 5 minutes. Garnish with scallions. Makes 6 servings.
Cream margarine and sugar. Add remaining ingredients. Bake 20 to 25 minutes at 375°.
Mix and store in an air tight container. To Use: Combine 1/3 cup mix and 1 cup water. Cook and stir until thick.
In a 13 x 9-inch ungreased pan, put the pineapple and cherry pie filling. Stir together. Add the yellow cake mix (dry) and cut up the stick of butter or margarine and dot the top with it. Bake at 350° for 1 hour. Serve with Cool Whip.
Cream together cream cheese and honey. Add strawberries, bananas, crushed pineapple and nuts.
Put all the ingredients, except the cherry in a cocktail glass and stir well. Add the cherry.
Combine the milk, brown sugar, margarine, salt and cinnamon. Scald. Combine the remaining ingredients in a greased 2-quart casserole. Cover. Bake in a 350° oven for 45 minutes or microwave 10 minutes at full power. Stir several times. Serves 6 to 8.
Decrease baking powder to 2 teaspoons and add 1/4 teaspoon baking
Add the water to the cranberries and apples; boil them together. Put them through a food mill and add sugar. Fix according to your own taste. Stir the mixture while it cools. Grate the orange rind, extract the juice from the oranges and add both to the mixture when it has cooled.
Preheat oven to 350°. Grease 2 baking sheets.
Mix oleo, 2 Tbsp. poppy seeds and crushed crackers. Place in bottom of 13 x 9 x 2 inch dish. Layer cut up chicken on top of crackers. Mix soup, sour cream and 1 Tbsp. poppy seed in a bowl. Spread on top of chicken. Top with 1 or 2 crushed crackers. Bake 350° for 1 hour uncovered. Can be served as is or on top of noodles.
Put hot dogs in water and boil. Drain on paper towels. Preheat vegetable oil in skillet. Dip warm dogs in batter made from remaining ingredients. Put into hot oil and brown.
Cream butter and sugar. Add egg yolk, flour and vanilla. Make 1-inch balls. With a fork, press down middle and then across. Press a pecan into center. Brush each cookie with a slightly beaten egg white. Bake in 350° oven approximately 12 to 15 minutes.
Boil chicken in 3 quarts water until cooked through. Remove chicken, reserving broth. Cut chicken into bite size pieces. Discard skin and bones. Set aside. Cook onion in margarine in skillet until tender; set aside. Add enough water to broth to make 3 quarts. Bring to a boil. Cook the vermicelli in broth until tender. Do not drain. Add Velveeta cheese. Cook until melted. Add tomatoes, mushrooms, onion and seasonings. Pour into baking dishes. Bake at 325° for 20 to 30 minutes or until bubbly. This is very good cooked in a crock-pot also.
Cream the margarine and sugars. Add vanilla and eggs. Mix flour, baking soda and salt together in a separate bowl. Mix the two together. Stir in chips and nuts. Line a cookie sheet with a brown paper bag or parchment paper. This will keep the cookies from "running" and being too thin (this is very important). Drop cookies by the teaspoonful onto paper. Bake at 325° for 10 to 11 minutes. Don't overcook. No need to re-line pan with new paper for subsequent batches, just re-use paper.
Start cooking ham bone or hock in 2 quarts water. Add remaining ingredients. Reduce heat and simmer for 4 to 5 hours.
Brown ground beef with 1 teaspoon salt. Add kidney beans. Simmer 10 minutes. Cool. Add rest of ingredients. Garnish with avocado.