HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare ziti as directed and drain. Preheat oven to 350°. Cook sausage meat on medium-high heat in saucepan until brown, 10 minutes, stirring occasionally. Remove from heat. Stir in Ricotta, parsley, Parmesan, basil and 1 cup spaghetti sauce. Add ziti and toss to coat well. Spoon into an 8 x 8-inch baking dish. Pour 1 cup sauce over mixture. Sprinkle with Parmesan. Bake 30 minutes.
Brown sausage until crumbly and drain well. Add rice, soup, water, onion and celery and mix well. Turn into 2-quart casserole dish. (Do not add salt.) Cover and bake at 300° for 45 minutes. Uncover and bake another 15 minutes.
Wrap 8 green beans in a bacon slice and place in a 9 X 13 baking dish. Arrange more bean bundles in the dish until all beans are used. Combine the margarine and brown sugar. Pour over bean bundles. Bake uncovered at 350 degrees for 45-50 minutes.
In large mixer bowl, combine 2 cups flour and yeast. In saucepan, heat milk, sugar, Crisco and salt until warm and Crisco is melted (115°). Add to flour mixture; add egg. Beat at low speed for 60 seconds, until combined. Beat at high speed for 3 minutes. Stir in remaining flour with spoon to make a soft dough.
Place all ingredients in large bowl and marinate overnight. When ready to serve, pour off about 2/3 of the liquid.
Place sugar, shortening and salt in mixing bowl. Pour in boiling water; mix well and let cool. Add yeast and eggs. Add enough flour to make a soft dough. This may be set in refrigerator to make fresh hot rolls daily. Bake at 350° for 20 to 30 minutes or until lightly browned.
Mix in large bowl. Drop by teaspoon on cookie sheet. Preheat oven. Bake 10 to 12 minutes at 350°.
Beat the sugar and the eggs together. Add the dry ingredients along with the salad oil and vanilla. Stir in the grated apple, walnuts (chopped) and the raisins. Pour into greased muffin tins or paper cups. Bake at 350° about 20 minutes.
Wash and pat fillet dry with paper towels. Arrange in greased baking pan. Sprinkle salt and pepper over fish. Mix sour cream with cheese, chives and crumbs. Spread over fish. Dust with paprika. Bake at 450° for 10 minutes per inch of thickness. Garnish with watercress. One-half-inch thick- cook 5 minutes. One-inch thick - cook 10 minutes. One and one-half-inch thick - cook 15 minutes. Measure thickness by measuring thickest point of fillet.
Cream the shortening, brown and white sugar and peanut butter together. Add the eggs and beat until fluffy. Add salt to the flour and add to first mixture. Stir in the chocolate chips. Drop from spoon onto greased cookie sheet. Bake at 400° about 10 minutes or until golden brown.
Heat oven to 375°. Lightly grease baking sheet or spray with Pam. Combine shortening, brown sugar, egg, milk and extracts in large bowl. Beat at medium speed until well blended.
Mix all ingredients together. Refrigerate. Pour over cabbage when needed. This keeps in the refrigerator for weeks.
Cook squash. Drain well. Add to onion which has been sauteed in 1 tablespoon Mazola margarine (do not brown). Add chopped or mashed up eggs to soup. Add Beau Monde. Mix thoroughly with squash. Melt 1 stick margarine. Add crumbs. Put squash mixture in casserole dish and top with buttered crumbs. Bake at 350° until crumb topping is golden color.
Melt together on low heat (double boiler). Remove from heat. Stir in powdered sugar and vanilla. Mix in 4 to 6 teaspoons hot water, one at a time. Spoon onto No Fry Doughnuts.
Melt butter; add flour and 1 cup chopped pecans. Work together well. Spread over bottom of large Pyrex dish, 13 x 9-inches. Bake at 325° until very lightly brown.
Cook broccoli and drain. Heat soup and add cheese, mayonnaise and lemon juice; stir until cheese melts. Add chik (Fri Chik or chicken) and broccoli. Pour into casserole dish. Top with stuffing mixed according to package. Bake at 325° for 30 minutes.
Place juices, sugar, spices and water in a pan. Bring to a boil. Pour over tea. Let steep for 3 hours. Strain into jars and refrigerate. At serving time add this mixture to enough boiling water to make 1 gallon of liquid. Serves 30.
Stir together cornmeal, flour, baking soda and salt. Set aside. In large mixing bowl, combine cereal and milk. Let stand 2 minutes or until cereal is slightly softened. Add egg whites, oil, corn, cheese and green onions. Add flour mixture, stirring just until combined. Spread batter into 8 x 8 x 2-inch baking pan coated with cooking spray. Bake at 400° about 40 minutes or until golden brown. Serve warm.
Boil the potatoes about 10 minutes; drain. Chunk the chicken up; peel baby onions. Add all together in casserole dish. Slice butter all around in dish. Sprinkle paprika all over the whole dish. Bake, covered, for 1 hour and 15 minutes at 325°.
In iron skillet, braise the onion and green chilies (drained) and remove from heat. Cook ground chuck and add 1/2 jar salsa just before meat is done; save the other half.
Heat oil. Lightly brown almonds, sesame seed and Ramen noodles. Set aside. Thinly shred cabbage. Chop fine the green onions and green pepper. Combine all together.
Layer in a 9 x 13-inch baking dish: 1/3 sauce, 1/2 noodles (4 or 5 noodles), 1/2 meat (raw), 1/2 cottage cheese, 1/3 sauce, 1/2 noodles, Cheddar cheese, 1/2 meat, 1/2 cottage cheese, 1/3 sauce and Mozzarella cheese. Bake at 375° for 1 1/2 hours, covered. Uncover and bake an additional 15 to 20 minutes. Let set for 15 minutes before serving.
Boil 2 cups water and add the fish. Simmer for 15 minutes. Remove fish and save the liquid. Saute onion in butter. Add flour, salt and pepper. Heat until bubbly, then add fish liquid and 1/2 cup water. Add potatoes and simmer, stirring occasionally for 10 minutes. Stir in the fish and milk. Simmer 5 minutes more. Do not boil. Serves 6.
Mix and whip the ingredients except chicken. Flatten chicken breast; marinate in sauce several hours or overnight. Broil, adding some marinade.
In a small saucepan, heat butter, olive oil and garlic. Keep warm over very low heat for 5 minutes. Add anchovies. Increase heat until mixture begins to simmer. Do not boil. Stir until anchovies have disintegrated. Add 2 tablespoons of sour cream before serving. Transfer to a small flameproof bowl. Stir in parsley (optional). Use any fresh vegetables for dipping.
Cream sugar and oil. Add eggs and pumpkin or fruit of choice. Sift together dry ingredients. Add dry ingredients along with water to cream mixture. Grease and flour loaf pans. Bake at 350° for 1 1/2 hours. Let stand 10 minutes before removing from pan.
Preheat oven to 350°. In large skillet, melt 2 tablespoons butter. Add 4 chops. Brown both sides over medium heat. Repeat with remaining chops. Remove from skillet and set aside.
Melt in microwave: Pet milk, oleo and chocolate chips. Mix dry ingredients: flour, sugar and salt. Beat eggs and add to milk mixture. Combine with dry ingredients. Add vanilla flavoring. Prebake a pie crust for 3 minutes. Place pecans in the bottom of shell. Pour chocolate mixture over pecans and bake 20 minutes at 350° or until a crack is seen on top 1-inch from the edge. Top will be a lighter brown.
Sift first 4 ingredients. Add remaining ingredients. Stir together. Do not beat. Pour into a greased 9-inch tube pan and bake about 1 hour and 20 minutes at 350°. Cool completely before removing from pan. (It is important that cake is real cool or it will stick to bottom of pan.)
Line 9 x 13 glass dish with graham crackers. Mix Cool Whip and pudding according to directions. Layer 1/2 of this mixture on top of crackers. Layer again with crackers and again with remaining pudding mixture. End with third layer of crackers. Spread frosting on top. Refrigerate overnight.
Heat oven to 350°. Mix ground beef, bread, egg, ketchup, salt, pepper and onion. Put into round or 8-inch square baking dish. Bake 40 minutes.
Drain Veg-All and water chestnuts. Mix with chopped celery and chopped onion. Add grated cheese and mayonnaise; toss. Mix together Ritz crackers and melted butter. Put in casserole dish and top with crackers. Bake 45 minutes at 350°.
Combine first 5 ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened (do not beat). Stir in bananas, pineapple, vanilla and 1 cup pecans and spoon batter into 3 greased and floured pans (9-inch). Bake at 350° for 25 or 35 minutes. Cool in pans 10 minutes. Remove from pans and cool completely. Spread frosting between layers, top and sides. Sprinkle with chopped pecans. Frost with "Cream Cheese Frosting."
Fill a 14 oz. glass with ice. Add vodka and triple sec. Top off with sweet and sour mix. Serve with a straw.
Brown pie shell in 350° oven for 5 minutes. Peel and slice tomatoes. Salt and pepper and dip in flour. Saut in oil. Remove and drain. Place tomatoes and onions in bottom of pie crust; place Provolone cheese. Mix cream and eggs together. Pour into pie shell. Sprinkle Swiss cheese on top. Bake at 375° for 35 to 40 minutes.
Drain and rinse beans; place in slow cooker or Dutch oven. In a skillet, brown sausage, breaking into small pieces. Add sausage to beans. Add a little oil to sausage fat and saute onion and green pepper in it. Add sauteed vegetables, olives, tomatoes, salt, oregano, basil and garlic to cooker or oven. Break up tomatoes with spoon; mix ingredients well. If using slow cooker, cover and cook on low 7 to 9 hours. In Dutch oven, cook 2 to 3 hours to blend flavors.
Cream shortening and sugars. Sift flour, salt, soda and baking powder and add to beaten eggs and creamed mixture. Add rolled oats, nuts and gumdrops.
Cream the sugar, margarine and Crisco. Add flour alternately with butter to which soda and vanilla have been added. Add lightly beaten egg yolks. Fold in beaten egg whites, coconut and nuts. Bake in a 350° oven for 30 minutes. Use a Bundt pan.
Heat the first 3 ingredients until dissolved, then add the water and juice. Mix well and freeze in large bowls or two 12 x 9-inch cake pans.
In double boiler, melt chocolate chips, Remove from heat. Add sweetened condensed milk, vanilla and walnuts. Mix well. Cool in refrigerator 10 minutes. When mixture will form a loose ball, roll 1-inch size balls in individual toppings. Keep refrigerated.
Place chicken in 9 x 13-inch baking dish. Combine soup, sour cream and onion soup mix in a bowl. Pour over chicken. Top with almonds. Bake, covered tightly 1 1/2 hours. Bake 15 minutes uncovered. Yields 6 servings.
Dip chicken in yogurt and then crackers. Place in glass baking dish sprayed with Pam. Do not overlap (it's okay to crowd them). Bake at 350° for 30 minutes. Do not turn.
Mix all ingredients except oil in a large saucepan. Food coloring may be added to color the dough. Stir over medium heat until mixture leaves the sides of the pan and forms a ball; add oil. Knead gently, working oil into the dough. Store in an airtight container.
In a saucepan, cook pudding and milk over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Meanwhile, in a bowl, cut peanut butter into confectioners sugar until small crumbs form. Peanut butter consistency may vary; add additional confectioners sugar, if necessary. Set aside about 2 tablespoons of crumbs; sprinkle remaining mixture into pie shell. Pour pudding over crumbs. Chill until set. Top with Cool Whip; sprinkle reserved crumbs on top.
Mix all ingredients together for 5 minutes. Bake in pan at 350° for 55 minutes.
Cook lasagna; drain and blend with soups and Parmesan cheese, sour cream, onion, olives, pimentos and garlic salt. Stir in turkey; spread 1/4 turkey mixture in 9 x 13 pan. Alternate layers of lasagna, turkey and American cheese, ending with cheese. Bake at 350° for 40 to 45 minutes. Let stand 10 minutes; cut and serve.
Mix all together. Spread in a 9 x 13 inch pan which has been greased and floured. For a thin cookie type dessert spread on a larger cookie sheet. Bake at 350° for 40-45 minutes. 1/2 recipe bakes well in a 9 x 9 inch pan.
Cook together the first 3 ingredients. Cook slowly for 15 minutes. Let cool and add the pecans. In another bowl, mix well the remaining ingredients. Chill in refrigerator for 2 hours. Take out and divide in 4 equal parts. Roll dough out on floured board and spread each portion with 1/4 of the filling. Roll up like a jelly roll. Store in refrigerator overnight. Slice and bake at 410° until golden brown. Rolls may be kept in freezer to slice and bake as needed.
Preheat oven to 275°. Sift together flour, baking soda and salt; set aside. Combine shortening, sugars, vanilla and water. Beat until creamy. Beat in eggs. Add flour mixture; mix well. Stir in 1 package of chocolate morsels. Drop by 1/2 teaspoons onto greased cookie sheets. Bake at 275° for 10 to 12 minutes. Makes 100 (2-inch) cookies.
Combine sour cream and pudding mix. Add coconut and pineapple; stir until blended. Spoon into loaf pan and freeze until firm. Dip pan in warm water and unmold onto serving plate. Makes 6 servings.
Cream sugar with butter until creamy. Add eggs and beat well. Beat in molasses. Combine 1 cup flour, baking soda and spices and add to the creamed mixture alternately with the brandy beginning and ending with the dry ingredients. Combine raisins, walnuts, fruit mix and dates; toss with 1 cup flour to coat well and then stir into batter. Place dough into two 9 x 5-inch loaf pans lined with wax paper. Bake at 225° for 3 to 3 1/2 hours. Place shallow pan of boiling water on the bottom of oven during baking but remove it the last 30 minutes of baking. Cool in pans on a rack. Remove cake and peel off wax paper. Wrap in foil. Store in cool place. Will keep months in the refrigerator. Makes 2 cakes.
Add slightly beaten eggs and all other ingredients to corn. Pour into casserole and bake at 400° until firmly set, about 45 to 60 minutes.
Prepare pudding according to package directions using 3 cups cold milk; fold in Eagle Brand milk and Cool Whip. Arrange a layer of wafers on bottom of a 2-quart round baking dish or bowl. Spread 1/4 pudding over wafers; top with banana slices. Continue layering wafers, pudding mixture and bananas, ending with pudding. Cover and chill. Easy and delicious!
In skillet brown chicken in margarine for 10 minutes on each side. Season with a little salt and pepper. Drain off excess margarine. Combine pie filling, wine, orange juice, brown sugar, salt and spices. Pour over browned chicken. Cover and simmer 20 to 25 minutes or until chicken is tender.
Mix ingredients and spread a little on bottom of pan. Place tortillas on mixture and put a large amount of sauce on tortilla and roll. Tortillas may need to be warmed so they won't crack. Save enough sauce to spread over top.
Place sugar, syrup and salt in a 3-quart heavy saucepan; cook over medium-high heat until mixture reaches firm ball stage (244°), stirring as needed. Add butter and stir while it melts. Slowly add milk, keeping mixture boiling. Cook rapidly and stir constantly until mixture reaches firm ball stage again. Remove from heat. Add vanilla, then pour into a buttered 9-inch square pan. Cool thoroughly before cutting. Makes 81 caramels (1 x 1-inch).
Mix sugar and margarine; add egg, water and vanilla. Gradually add flour. You may add another egg or more flour to get desired consistency, then add chocolate chips and spoon out on lightly greased cookie sheet. Bake at 325° until lightly browned.
Trim fat from pork chops and set aside. Combine egg white and next 4 ingredients; stir well. Combine breadcrumbs, Italian seasoning, paprika and dash of garlic powder; stir well. Dip chops in egg white mixture; dredge in breadcrumb mixture.
Cover the dates with the boiling water and to this, add butter, salt and sugar. Slowly add dry ingredients (flour and baking soda), then add the nuts, egg and vanilla. Use 2 greased 8 1/2 x 4 1/4 x 2 1/2-inch foil loaf pans and bake at 350° for 45 to 50 minutes or until cake tester comes out clean.
Combine butter, bourbon, and milk. Add sugar and knead until mixture is blended and does not stick to hands. Knead in pecans. Refrigrerate one hour. Shape into one inch balls. Freeze.
Cream shortening; add sugar gradually. Stir in vanilla and egg and beat until smooth and creamy. Sift flour with salt and soda. Fold flour mixture into creamy mixture and stir until smooth. Last, fold in rolled oats and nutmeats until evenly distributed. Form into roll. Wrap in waxed paper and chill in refrigerator overnight. Slice and bake in 350° oven 10 to 12 minutes. I usually double the recipe.
Use 1 (2-quart) and 1 (1-quart) heavy pans and a candy thermometer. In the large pan, put 3 cups sugar, white corn syrup and 1 cup water. Let boil to 260° (hard ball stage). In the small pan, put 1 cup sugar and 1/2 cup water. Let boil to 238° (soft ball stage). Start cooking larger pan first.
Brown meat, stirring to separate, until cooked. Add soups and mix well. Place in a glass baking dish. Cover with cheese, then with Tots. Place in a 350° oven until cheese melts and Tots are brown.
Cook rice according to directions on package. Mix corn, soup and cheese. Add rice and oleo. Bake at 350° for 30 minutes. Add some grated cheese on top.
Crush enough Oreos to line bottom of 13 x 9 x 2-inch pan. Mix pudding according to package directions. Fold in Cool Whip and candy bar pieces. Spread on top of Oreos. Line rim of pan with remaining Oreos. Garnish with bits of cookies. Put in fridge. Serve cold.
Prepare the cake per the directions on the cake in a 13 x 9-inch (1/4 sheet) pan. Leave the cake in the pan when it is baked. Poke holes in the top of the cake with a wooden spoon handle. Pour the condensed milk (not evaporated milk) over the cake, followed by the caramel topping. Top the cake with Cool Whip and sprinkle with the crushed Heath bar candy bars. Refrigerate before serving for at least 1 hour.
Boil sweet potatoes until almost done. Arrange in baking dish. Cook sugar, orange juice and cornstarch 5 minutes. Add butter or margarine. Pour over sweet potatoes. Cover and bake at 350° for 30 minutes.
In large bowl, combine all ingredients in order listed. Mix well and pour into pie shell. Bake 15 minutes at 425°. Reduce temperature to 350° and bake 35 to 40 minutes or until knife inserted in center comes out clean.
Brown seasoned meat in 2 tablespoons oil, using an iron skillet. Remove steak from skillet and make brown onion gravy by adding onion to 1/4 cup melted shortening. Saute onion until brown. Add flour and blend, stirring until brown. Add water, stirring constantly, until thickened, then put meat into gravy. Cover with an iron lid and simmer for 1 hour. The process of steaming will make the steak very tender. Serves 6.
Crumble yeast into 1/2 cup lukewarm water. Stir. Heat milk until a film shines on top. Stir in margarine and sugar into milk. Cool to lukewarm. Stir in yeast and beaten eggs.
Cream together peanut butter and milk. Add Bisquick and vanilla. Roll in balls and sugar. Bake on ungreased cookie sheet at 350° for 6 to 8 minutes. Place kiss on each as soon as removed from oven.
Combine cream cheese, milk and Worcestershire sauce; mix thoroughly. Flake crabmeat and add to cheese mixture along with onions. Turn into greased 8-inch pie pan. Top with almonds. Bake 15 minutes at 350° or until heated through. Serve with crackers.
Clean and de-stem mushrooms. Fill mushrooms with sausage. Place mushrooms on cookie sheet, caps down. Bake at 275° for 50 minutes. Mix tomato sauce, white wine and oregano together in slow cooker. Simmer while mushrooms are baking. Add mushrooms to sauce and serve.
Cream butter and sugar. Sift flour, salt and soda together. Add well beaten eggs to first mixture, then add dry ingredients. Mash bananas fine with fork. Mix bananas and nuts to mixture. Bake a loaf 30 minutes at 325° to 350° until crust is dark brown and doesn't stick to toothpick when inserted to center.
Cook wide noodles; drain. Put in mixing bowl. Add can of tuna, broccoli and cauliflower mix and can of cream of mushroom soup; mix well. Put in casserole dish; top with crushed potato chips. Bake until thoroughly heated at 350°.
Dissolve Jell-O in boiling water. Stir in undrained pineapple, cranberry sauce and wine. Chill until slightly thickened. Fold in pecans. Pour into 2-quart serving bowl and chill until firm. When mixture is set, soften cheese and gradually beat in sour cream. Spread over Jell-O and chill. Serves 8.
Shake moist pieces of chicken, a few pieces at a time, in a paper bag with 1/2 cup flour, salt and pepper until thoroughly coated. Put oil in a large skillet. When oil is hot, put in chicken; cover and brown quickly on both sides. Reduce heat. Cook about 25 minutes. Remove cover and continue cooking about 10 minutes. Remove and drain chicken on paper towel. Drain oil, leaving 2 tablespoons in skillet. Add remaining flour and brown. Gradually add the water, stirring constantly until creamy and thick. Serve over biscuits or cornbread.
For pudding mixture, mix together the pudding, milk and Cool Whip. Line a 9 x 13-inch pan with graham crackers. Pour half the pudding mixture over crackers. Lay another layer of crackers; top with remaining pudding. Top with another layer of crackers.
Melt caramels in 1/3 c. Sago milk; set aside. Mix cake mix with 1/3 c. Sago milk and margarine. Put half of cake mixture in greased 9 X 13 pan and bake 5 minutes at 350°. Remove from oven and add in order chocolate chips, melted caramel mixture, nuts and remaining half cake mixture. Last half of cake mixture will be very thick; drop by spoonfuls on nuts. Bake 20 minutes more. Cool and cut into bars.
Mix salt and flour in a bowl. Add enough water until like thick frosting. Stir. Add food coloring before molding or mold and paint when dry. Draw map on heavy cardboard. Spread mixture on cardboard, adding hills and valleys. Dry. Paint, if desired.
In heavy large pan, lightly brown beef and onion in oil. Add tomatoes (put through blender or cut with edge of spoon), paste, water, parsley, salt, sugar, garlic powder, pepper and oregano. Simmer uncovered, stirring occasionally, about 30 minutes.
Preheat oven to 375°. Simmer chicken thighs in butter in a large frying pan for 10 to 12 minutes until somewhat browned. Add cooking wine; keep cooking about 5 minutes more. Remove chicken to baking pan, skin side up, in a single layer (don't stack).
In a large Dutch Oven, brown the beef and chicken in oil over med-hi heat. Drain and add: water, carrots, zucchini, tomatoes, onions, turnip, and green or red pepper; bring it to a boil. Reduce the heat and simmer for 1 hour, or until the beef is tender. Add the beans and chili sauce; simmer for 15 minutes longer. Yeilds 16 servings or 4 quarts.
Put pudding and cold milk in a large bowl with cover. Put in refrigerator for 1 hour. Remove from refrigerator and add Cool Whip, banana extract and bananas. Mix gently. Vanilla wafers can be added to mixture but I prefer to serve on the side so vanilla wafers are crisp, not soggy. Store in refrigerator.
Cook spinach in water. Drain and squeeze out excess water. Add sour cream, soup mix and pepper. Bake at 350° for 20 to 30 minutes, until lightly browned. Serves 8. "Even spinach haters love this!"
Put all ingredients in blender for 20 seconds, until creamy. Stir in 1 teaspoon celery seed. Yields 1 1/2 pints.
Combine the first 4 ingredients on medium heat. Take off heat. Combine with remaining ingredients, then form in balls and roll in powdered sugar.
Preheat oven to 350°. Butter 2 medium loaf pans. In large bowl, combine flour, sugar, salt, baking powder and poppy seed. In another bowl, combine oil, milk, eggs and vanilla. Add this to dry mixture and mix well. Divide between the pans and bake for 50 minutes.
Melt chocolate and butter (cool). Add nuts and marshmallows. Shape into 2 rolls 2 1/2 inch in diameter. Roll on wax paper. Refrigerate until chilled. Slice in thick slices.