HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook spaghetti and drain. Stir in margarine, Parmesan cheese and eggs. Form into a crust on sides and bottom of a 10-inch pie pan. Spread cottage cheese over bottom of crust. Brown hamburger, onion and green pepper until tender. Drain fat. Stir in tomato sauce, tomato paste, sugar, oregano and garlic salt. Heat through. Pour over cottage cheese. Bake uncovered at 350° for 20 minutes. Sprinkle Mozzarella cheese over top and bake 5 more minutes.
Blend first 2 ingredients. Add the rest of the ingredients. Freeze in a 9 x 13-inch pan.
Combine sugar, oil, eggs, nutmeg, cinnamon and salt. Beat well. Add remaining ingredients and mix well. Pour batter into 2 loaf pans or 3 (1 pound) coffee cans which have been well-greased. Bake at 350° for 1 hour. Slide bread out of pans or cans and cool.
Brown meat with onion and green pepper; drain off fat. Add tomato sauce, catsup and pepper; heat. Alternate meat mixture and cheese slices in ungreased 1 1/2-quart casserole. Arrange biscuits around edge of casserole. Bake at 400° for 20 to 25 minutes, until golden brown.
Mix all ingredients until moistened. Drop by teaspoonfuls (soup spoon) onto lightly greased cookie sheet. Bake at 350° for 10 minutes.
Mix dry ingredients (flour, salt and soda). Set aside. Cream well shortening and oleo. Add and cream until fluffy the sugar, vanilla and eggs. Add the flour mixture with 2 teaspoons milk. Mix very well. Drop walnut size balls of dough on greased cookie sheet. Bake at 350° for 8 to 10 minutes; do not overbake.
Whip milk, eggs and dry mustard together. Grease a 9 x 13-inch pan. Layer bread cubes; layer cheese on top, then layer sausage over cheese. Pour egg mixture over all. Cover and refrigerate overnight. Before baking, mix soup and broth together and pour over all. Bake 1 1/2 hours at 350°.
Heat oven to 350°. Grease square pan 9 x 9 x 2-inches. Mix 2 cups bisquick, sour cream and water until soft dough forms. Beat 20 strokes. Spread in pan. Bake until golden brown, about 25 minutes. Heat margarine in pan until melted. Stir in 1/4 cup Bisquick, the onion and seasoning. Heat to boiling, stirring constantly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in 1 cup of cheese until melted. Stir in beef, peas and corn; heat through. Spread over baked layer; sprinkle with remaining cheese. Bake until cheese is melted, 3 to 5 minutes. Serve immediately. Yields 9 servings.
Cream oil and sugar. Set aside. Combine soda, milk, bananas and dry jello. Add this mixture to creamed mixture. Sift flour and baking powder and add to banana mixture. Add nuts, if desired. Pour into greased loaf pan. Bake at 350° for 40 minutes.
Boil chicken with salt and pepper. Remove bones and skin and dice. Mix all ingredients thoroughly; salt and pepper to taste. Place in a 9 x 13-inch baking dish.
Add sugar to cheese in bowl, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla. Measure 2 cups of cheese mixture; fold in chocolate. Pour remaining cheese mixture into well-buttered 10-inch pie pan or 9-inch square pan. Add spoonfuls of the chocolate-cheese mixture and zigzag a spatula through batter to marble it. Bake at 350° for 40 to 45 minutes; cool, then chill. Cut in wedges. Makes 12 servings.
Chop cabbage, onion, green pepper and carrots. Mix other ingredients and toss with vegetables; chill.
In microwave bowl, combine chocolate chips with condensed milk and salt. Microwave on High for 1 1/2 minutes; stir thoroughly. Microwave for another 1 1/2 minutes. Stir in nuts and vanilla. Line an 8 or 9-inch pan with aluminum foil and put contents into pan. Cool to room temperature. Remove foil and cut into squares. Makes about 2 pounds. I do not refrigerate the fudge to cool it. It stays creamy if not refrigerated.
Brush steaks lightly with oil. Combine garlic powder, paprika, thyme, oregano, salt, black, lemon and red pepper; sprinkle over and press into both sides of steaks. Place in glass baking dish; cover and refrigerate 1 hour. Place steaks on grill over medium-low coals. Cover. Grill 16 to 20 minutes for rare to medium rare, turning halfway through cooking time. Transfer steaks to warm serving platter and garnish with orange slices and parsley sprigs. Serve with spinach salad and Italian bread.
Mix everything together. Pour over chicken wings in baking dish or pan. Bake at 350° for 1 hour. (Recipe is for 3 pounds of chicken wings.)
Grease a 13 x 9-inch pan and line with wax paper. Beat shortening and sugar well. Add eggs and mix again. Sift dry ingredients and alternate flour and milk. Stir in prunes. Bake at 375° for 25 to 30 minutes. Makes 12 servings.
Place ham, chorizos and salt pork in water. Cook 30 minutes. Add greens and beans. Saute onion and pepper until transparent in olive oil. Add to greens. Peel and cut potatoes in small cubes. Add to soup. Season with salt and pepper. Cook for 1 hour.
Combine all ingredients in a well-greased baking dish. Bake at 350° for 2 hours or until knife inserted in center comes out clean. Stir occasionally the first hour. Or, microwave on Low for 30 to 35 minutes or until knife inserted in center comes out clean. Turn dish a quarter turn every 5 minutes. Stir occasionally the first 15 minutes. Serves 9. Diabetic exchange: 1 milk and 1/2 fruit. Calories per serving: 111.
Combine cornstarch and pineapple juice; add 3/4 cup beet juice. Cook until thick, stirring constantly. Add rest of ingredients. Makes 8 servings.
Mix first three ingredients together. Press into a 9 x 13-inch sheet cake pan. Pour the remainder of ingredients on first mixture after mixing. Bake at 350° for 45 minutes.
Sift flour, salt, soda and cream of tartar together. Beat Crisco until creamy, then add sugar gradually. Add eggs and beat well. Add dry ingredients alternately with crushed bananas. When well blended, pour batter into greased loaf pan, 8 x 4 x 3-inch. Bake at 350° for 1 hour and 10 minutes.
Put flour on vegetables. Saute vegetables in butter and cook until tender. Add shrimp; cook until done. Add stewed tomatoes and season to taste. Simmer 20 minutes. Serve on rice.
Mix together pretzels, sugar and melted butter. Press in 9 x 13-inch pan. Bake at 400° for 8 minutes. Beat together the cream cheese, powdered sugar and Cool Whip. Pour over cooled pretzel mixture. Dissolve jello in boiling water. Add frozen strawberries. Pour over mixture.
Combine mix and oil, then add dill weed, garlic powder and lemon pepper. Pour over crackers and stir. Put in warm oven and bake for 15 to 20 minutes. Store in airtight container. Use your imagination. Use other kinds of small crackers, your favorites.
Heat oven to 425°. Mix Bisquick, sugar, margarine and milk until soft dough forms. Gently smooth dough into ball on cloth covered board, dusted with Bisquick. Knead. Roll dough 1/2-inch thick, cut with 3-inch cutter dipped in Bisquick. Bake on ungreased cookie sheet until golden brown, 10 to 12 minutes. Beat whipping cream in chilled bowl until stiff. Split shortcakes. Spoon strawberries between halves and on tops. Top with cream.
Mix first 5 ingredients. Roll into balls and brown in oil; pour tomato sauce over balls and add 1 can water. Simmer, covered, 5 minutes. Serves 4.
Mix together flour, salt and sugar. Add eggs, cocktail and juice and vanilla. Pour in a 13 x 9 x 2-inch pan and sprinkle with brown sugar. Bake 30 minutes in a 350° oven.
Mix 3 tablespoons of butter with granulated sugar. Mix flour, baking powder and salt thoroughly. Add to sugar mixture alternately with milk. Add vanilla. Spread batter evenly in a greased 8-inch square greased pan.
Cook beans until done. Brown ground turkey. Add tomatoes, bouillon, onion, garlic, cumin and chili powder. Mix all together, heat through and enjoy.
Mix together cabbage, onion, pepper and pimento. Set aside. In pan mix honey, oil, vinegar, sugar and salt. Boil hard 1 minute. Pour over slaw. Mix well. Seal in refrigerator for 3 days. Good until it is used up.
Add water to beet liquid to make 2 cups or to cover beets. Heat liquid. Add sugar, vinegar and cinnamon. Heat to boiling and pour over beets. Cover and refrigerate for at least 12 hours. Optional - add hard boiled eggs or slices of onion.
Boil sugar, cornstarch and water until thick. Add Jell-O and cool. Pour over fresh strawberries in prepared pie shell (about 2 cups of halved strawberries).
Drain both cans of fruit and pineapple; put in bowl. Save 1 cup of juice from pineapple. Cook 1 small box vanilla with 1 cup pineapple juice until it's clear. Pour over fruit.
Beat eggs, sugar and margarine. Add yeast (dissolved in water). Stir in flour. Cover and let set overnight. Divide dough into six balls; roll out and cut into pie wedges. Roll wedges to center. Let these stand until they double in size (2 to 4 hours). Bake 7 to 8 minutes at 425°.
Combine crab with cooked noodles, olives, almonds, chopped eggs and sherry. Fold in white sauce and season to taste with salt and pepper. Turn into buttered casserole and sprinkle mixture with cracker crumbs and cheese. Bake at 350° for 20 to 30 minutes.
Spray casserole dish with Pam. Arrange layers of potatoes, onions and soup mixture. Add salt, pepper and paprika as desired. Dot with butter. Cover, bake at 375° for 1 hour. Uncover and bake 15 minutes longer.
Mix 1/2 cup flour with fruit. Cream butter and sugar. Add eggs and beat well. Add dry ingredients and fruit. Drop on lightly greased cookie sheet. Bake at 350° for 10 minutes.
Combine oil, eggs, water and pumpkin. Add dry mixture, then add cherries and nuts. Bake at 350° for 1 hour or until done.
Brown meat; add onion and cook 3 minutes. Add remaining ingredients and bake until bubbly at 350° for 30 minutes.
Mix the ingredients. Top with Doritos. Make sure ground beef is cool before adding other ingredients.
Mix together almonds, butter, crushed vanilla wafers and extract. Reserve 1/4 cup mixture for topping. Sprinkle 1/2 of remaining mixture over bottom of a foil-lined 8 x 8-inch pan. Spoon 1/2 of the ice cream over crumbs. Drizzle with 1/2 of the preserves. Sprinkle with remaining crumb mixture. Repeat ice cream and preserves layers. Sprinkle with reserved 1/4 cup crumbs. Freeze until ready to serve. Cut into squares. Yield: 9 squares.
Bring 1-inch water to boil in large, deep skillet. Add sprouts, cover and cook over medium-high heat for 8 to 10 minutes. Drain. Melt butter in skillet. Add lemon juice, salt, almonds and sprouts. Stir over medium-high heat for 2 to 3 minutes until sprouts are hot.
Toss pecans and bourbon until coated; let stand 1 hour, until most of the bourbon is absorbed. Heat oven to 325°. Mix brown sugar and flour; beat in margarine until creamy. Beat in corn syrup, eggs and salt; stir in pecan mixture. Pour into pie shell. Cover edge with 1/2-inch aluminum foil strip to prevent excessive browning. Bake for 45 minutes. Remove foil last 15 minutes.
In a skillet, brown pork chops. Slice pepper and add chopped onion, drained mushrooms, sauce and spices. Stir and cover. Simmer until pork chops are tender. Serve over wide noodles.
Cream together sugar, molasses and margarine. Sift the dry ingredients. Start adding dry ingredients to sugar mixture. Add along the hot water and soda. When all is mixed well, have eggs beaten and add at the last. Stir in good.
Sift flour and salt together. Cream butter or margarine and sugar; add unbeaten egg. Beat well and add sifted ingredients slowly. Blend well and add vanilla. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350° for 8 to 10 minutes (watch closely, they burn easily) or until lightly browned. Let cookies sit for a few minutes before removing to rack.
Preheat oven to 350°. In large mixing bowl, cream butter, granulated sugar, brown sugar, honey, eggs and vanilla until light and fluffy. Mix in flour, baking soda and salt. Stir in rolled oats, coconut, raisins, wheat germ and nuts.
Season meat with salt and pepper. Spread meat in 9 x 13-inch pan; next, spread corn. Pour soup (undiluted) over meat and corn. Top with Tater Tots. Bake at 350° for 1 hour.
Cook meat, onions and peppers. Boil macaroni and drain. Salt and pepper meat. Mix altogether and put in casserole.
Prepare instant pudding according to directions on box and add the sour cream. Break angel food cake in pieces and line bottom of 9 x 13-inch pan. Cover with pudding and sour cream mix, Cool Whip and top with cherry pie filling.
Mix all ingredients. Do not overbeat. Drop into hot 350° oil and fry until hush puppies float to the top. You may need to turn over several times. Drain and serve hot.
Cut tips and sever wings to joint, making two mini drumsticks. Dip wings in egg and then cornstarch to which garlic salt has been added. Brown wings and place in a 10 x 10-inch pan. Cover with sauce made of next 6 ingredients. Bake 40 minutes at 375°.
Melt butter. Mix sugar and eggs together; add melted butter. Sift together dry ingredients and add to egg mixture. Beat. Add vanilla and nuts. Pour into greased pan. Bake at 350° for 25 minutes.
Saute onions in oleo, then add to meat, rice, salt and pepper. Mix well. Core cabbage, then boil head in water for 10 minutes. Drain and separate leaves. Place a large tablespoon of meat mixture in each leaf and roll up, tucking in ends. Place rolls and bay leaf in baking dish. Mix soup with 1/2 can of water and 1 teaspoon sugar, then pour over rolls. Cover and bake at 350° for about 90 minutes. Check periodically and add more water if needed.
In 10-inch skillet, melt butter until sizzling. Stir in chicken, salt and pepper. Cook over medium-high heat, stirring occasionally, until chicken is browned and fork-tender (10 to 15 minutes). Stir in remaining ingredients except lettuce leaves and cherry tomatoes. On platter or individual salad plates, place lettuce leaves. Place chicken salad on lettuce. Arrange cherry tomatoes around salad.
Mix butter, brown sugar and flour to make the crumbs for the topping. Mix table syrup, egg, baking soda in boiling water. Pour into unbaked pie shell. Sprinkle crumbs on top. Start baking at 400° for 15 minutes, then reduce heat to 300° and bake 30 minutes more.
Peel potatoes and cut into large chunks. Place in a shallow 2-quart baking dish. Pour butter over and toss until well coated. Sprinkle with paprika, salt and pepper. Bake, uncovered, at 350° for 45 to 60 minutes until potatoes are tender. Makes 4 servings.
Boil potatoes until soft enough to mash. Add other ingredients and mix well. Shape into balls. Roll lightly into flour and cook in rapidly boiling water for 15 minutes.
Brown sausage and drain well. Stir in eggs, milk, bread pieces, salt, mustard and cheese. Bake in 9 x 13-inch greased casserole dish at 350° for 45 minutes. Must be mixed the night before and refrigerated.
Spread the fruit pie filling evenly in an 8 x 8-inch pan. Spread the dry cake mix evenly over the pie filling. Pour the melted margarine over the dry cake mix. Bake at 300° for 10 to 20 minutes, or until lightly brown. Enjoy!
Cut up and steam cabbage in salt water until crisp; drain. Butter a casserole bottom and layer with cabbage. Nest cover cabbage with sour cream, then a layer of shredded cheese, then soda crackers. Continue to layer in this order until soda crackers are on top layer. Bake in 350° oven until golden brown.
In small saucepan, over low heat, melt butter. Stir in sugar, whipping cream and cocoa. Cook over medium heat, stirring constantly, until mixture boils. Reduce heat. Simmer 5 minutes. Remove from heat. Stir in instant coffee and vanilla. Serve warm or cool. Cover. Refrigerate leftover sauce. Yields 2 cups sauce.
Butter a 13 x 9 x 2-inch baking pan. Melt butter and chocolate in a heavy, large saucepan over low heat, stirring constantly until smooth. Remove from heat. Whisk in sugar, eggs and vanilla. Mix flour, baking powder and salt in small bowl; add to chocolate mixture and whisk to blend. Stir in nuts. Pour 2 cups batter into pan. Freeze until firm, about 10 minutes.
Preheat oven to 300°. Beat egg whites, cream of tartar and salt at high speed of mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Sift cocoa over egg white mixture; fold in. Fold in mini-chips. Cover a baking sheet with parchment paper. Drop batter by level tablespoonfuls onto prepared baking sheet. Bake for 40 minutes. Cool on wire rack. Store in an airtight container.
Make as any other bread. (Let rise, work down, etc.) Bake at 375° for 30 minutes.
Using a vegetable peeler, peel away just enough skin from the circumference of each potato to form a stripe. Place potatoes in a large saucepan and cover with cold water. Over high heat, bring potatoes to a rolling boil. Reduce heat to medium; partially cover and cook potatoes 25 minutes or until tender. Drain potatoes. Meanwhile, in a large bowl, combine butter, minced shallots, minced fresh tarragon, salt and ground black pepper to make a paste. Add warm potatoes to bowl. Toss ingredients gently until seasonings are evenly distributed. Makes 8 servings.
Dissolve jello in boiling water; add pineapple and blueberries; congeal.
Sift flour. Add sugar, eggs, shortening and vanilla. Work up like biscuit dough using milk as needed. Roll out and cut with shaped cutters. You can add nuts, coconut or candied fruit, if desired. Bake slowly at 350°. The thinner you flatten, the crispier they are.
Mix all ingredients together and place in greased tube pan. Bake at 325° for 1 hour and 10 minutes.
Mix flour, sugar, cocoa and salt. Melt butter; beat eggs. Add flour mixture to eggs and butter. Add milk and vanilla; beat good. Add coconut and pecans; stir well. Pour into 2 unbaked pie shells and bake at 350° for 30 minutes or until firm.
Preheat oven to 375. Stir flour with baking soda and salt, set aside. In large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. About 4 minutes. Add vanilla and eggs, one at a time, mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips. Drop by tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Makes about 4 dozen.
Mix Cool Whip and dry pudding mix. Stir well. Add undrained pineapple, marshmallows and nuts. Mix thoroughly. Pour into a serving dish and place in refrigerator for two hours.
Combine eggs, butter, raisins, nuts, coconut, sugar and vinegar in a mixing bowl. Pour into a 9-inch pie crust and bake at 300° for 40 minutes.
Mix together chocolate chips and butterscotch chips and melt. Pour melted chips over chow mein noodles and peanuts. Quickly form mound with fingers. Refrigerate until firm.
Brown chops and place in baking dish. Top with chop with a slice of tomato and ring of bell pepper. Fill pepper ring with rice. Mix mushroom soup with 2 to 2 1/2 cans of water; pour over chops. Cover and bake at 350° for 1 hour.
Combine first 4 ingredients in a small bowl; stir well and set aside. Combine sugar and oil in a medium bowl. Beat with mixer on medium speed for 2 minutes. Add egg and beat until light and lemon colored. With mixer running at low speed, add flour mixture alternately with bananas, beginning and ending with flour mixture. Blend well after each addition. Stir in vanilla. Pour batter into 8 x 4 x 2-inch loaf pan coated with cooking spray. Sprinkle with wheat germ on top. Bake at 350° for 45 minutes, or until cake tester is clean. Cool 15 minutes. Remove from pan; let cool completely before slicing.
Add margarine or butter to boiling water and stir over medium heat until margarine melts and water comes to a second boil. Combine flour and salt; add to water-margarine mixture all at once. Stir vigorously until mixture leaves sides of pan. Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Drop mixture by teaspoons onto cookie sheet. Bake in 350° oven until light brown. Remove from cookie sheet and stuff with whipped cream, pudding or custard.
To prepare stuffing: In one quart saucepan, over medium heat, cook mushrooms and onion with savory and nutmeg in hot butter until tender. Remove from heat. Add broccoli, stuffing, rice and broth. Toss to mix well.
Chop cabbage and place in greased baking dish. Brown meat and onion. Stir in rice. Pour on top of cabbage. Mix soup and water and pour over other ingredients. Bake at 350° for 1 hour. Add more water if casserole is too dry.
Cook noodles until almost done; cut chicken into 1-inch cubes and saute in 1/8 cup oil with garlic, mushrooms, onions and salt and pepper to taste. When onions are tender and chicken has no pink, add a jar of sauce and noodles. Stir until thoroughly mixed. Place in a Dutch oven (ovenproof) or very large covered ovenproof dish. Cover with slices of cheese until top is completely covered. Bake for 30 minutes covered and 30 minutes uncovered at 375°. Serves 12.
Combine all ingredients; mix well and pour into greased and lightly floured pan. Bake at 350° for 25 minutes. Cut while still hot.
Blend strawberries, lemonade and ice cream in blender. Place in punch bowl. Pour ginger ale over blended ingredients and mix. Makes 25 small cups.
Sprinkle yeast over "very warm" water. Stir to dissolve yeast. Stir flour and salt together. Add yeast mixture and oil. Stir until rough dough forms. Turn out onto lightly floured surface and knead until smooth and elastic (about 5 to 7 minutes). Shape into ball and place in greased bowl; turn to coat. Cover and let rise in warm place until doubled, about 45 minutes. Spread in 16-inch pan. Add toppings. Bake at 425° for 20 to 25 minutes.
Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 4 hours. Makes 8 to 10 servings.
Melt butter; saute onion until clear. Add soup, mushrooms with liquid and cheese (cut into chunks). Cook over low heat until cheese melts and all is heated. Add well drained, cooked broccoli. Serve hot in chafing dish with Fritos and Wheat Thins.
Stir butter or margarine, caramels and milk over low heat until melted and smooth. Remove from heat. Add chopped nuts, coconut and corn flakes. Mix well. Drop by spoon onto waxed paper.
Pat crescent rolls down in pizza pan. Bake at 350° until golden brown. Mix and spread cream cheese, mayonnaise, sour cream and Ranch mix. Top with diced veggies: red pepper, green pepper, onions, broccoli, carrots or your favorite.
Slice the bread lengthwise and remove inside dough. Combine all remaining ingredients and mix well. Fill the hollowed bread with the mixture. Re-assemble the loaf. Wrap in plastic wrap and refrigerate 3 hours or until ready to serve. Slice the loaf in 1-inch sections and serve. Serves 12.
Cook ground beef with green pepper and onion. Add chili block and mix together in large pan. Add water. Add chili with beans and canned tomatoes. Cook slowly for 1 to 1 1/2 hours. Serves 5 to 6.
Let cream cheese reach room temperature. (May use microwave.) Mix lime jello (dry) with cream cheese. Add 1 cup boiling water; dissolve cheese mix completely. Add pineapple and pecans. Refrigerate.
Cook sugar, cornstarch and milk in double boiler until thick. Remove from heat and add butter and vanilla. Stir until well blended; pour into pie crust. Sprinkle with a little cinnamon. Bake at 375° for 15 to 20 minutes.
Combine margarine, vegetables and curry powder in a skillet. Cook over low heat for 8 to 10 minutes or until vegetables are tender. Stir in sour cream and pepper. Heat thoroughly, stirring often; do not allow to boil. Yields 6 servings.
Skin chicken. Coat with flour. Brown chicken in a skillet. Place in a baking dish. Combine remaining ingredients. Pour over the chicken. Bake at 350° for 50 minutes.
Mix sugar and graham crackers; add melted butter. Mix well. Pat on sides and in bottoms of deep dish pie shell and bake at 350° until light brown. Cool.
Mix first 4 ingredients and boil 1 1/2 minutes. Add next 4 ingredients and mix well. Drop by teaspoons onto waxed paper.
Shape ham loaf into balls. Bake for 1 1/2 hours in 350° oven. Baste with the mixture of pineapple, brown sugar, vinegar and mustard. Serves 10 to 12.