HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together Ragu sauce, hot water, parsley, oregano, basil and garlic powder and let stand. Cook ground beef until brown, stirring to crumble. Add green pepper and sauce mixture and simmer for 5 minutes. Cook pasta layer in a rectangular pan with hot sauce, using grated Mozzarella between layers of pasta and ending with hot sauce. Sprinkle Parmesan cheese over top and bake at 350° for 1 hour.
Place chicken in baking dish and top with cheese. Stir soup and spread over cheese. Combine margarine and stuffing; sprinkle over chicken. Bake at 400° for 25 minutes or until chicken is no longer pink. Serve with hot rice or mashed potatoes. Serves 8.
Brown hamburger meat in skillet. Drain on paper towels. In blender, mix cheese, tomatoes, chili powder and Worcestershire sauce. Put all ingredients in crock-pot and mix thoroughly. Cook on high for one hour, stirring often.
Put oatmeal and buttermilk in large bowl and mix well. Let stand 1/2 hour or more then add flour, baking powder, soda, egg whites, vanilla and sweetener to taste. Blend; spray griddle with Pam and cook. Top with no sugar syrup.
Saute steak and onions. Add juice of bean sprouts and fancy vegetables mixed with soy sauce and molasses and 1 can water. Cook slowly until meat is tender. Add celery and cook until tender. Add bean sprouts and Chinese vegetables. Thicken juice with flour and water mixture and serve over cooked rice.
Peel and pit California avocado; mash to preferred texture. Stir in remaining ingredients. Chill before serving.
Blend sugar and peanut butter; put 2/3 cup in a baked crust. Beat egg yolks until fluffy. Add sugar, salt and cornstarch. Beat well. Add hot milk slowly. Cook in a saucepan until smooth and thick, stirring constantly. Remove from heat; add vanilla and butter. Put mixture into crust.
Pound chicken breasts. Dip each chicken breast into salad dressing and bread crumbs, then roll up around cheese and secure with a toothpick. Bake 30 minutes at 350°. Makes 4 servings.
Saute shrimp and scallops lightly in oil. Add tomatoes and sauce with green pepper, etc. Bring to a boil. Stir in rice. Cover and remove from heat.
Beat eggs; add sugar and mix. Add flour; add oil last. Bake at 325° for 1 hour.
To de-stem peas decoratively, pinch off stem end from each pod, pulling strings down pod to remove. Make a "v-shaped" cut at opposite end of pod. Heat wok or large skillet over high heat. Add sesame and vegetable oils, swirling to coat sides. Heat oils about 30 seconds or until hot. Add onions, ginger root, peas and carrot; briskly toss and stir, keeping vegetables in constant motion for about 4 minutes, or until peas are bright green and crisp-tender. Stir in soy sauce. Transfer to warm serving dish; sprinkle with sesame seed. Serve immediately.
Preheat oven to 350°. Make topping by combining bread crumbs and Parmesan cheese in a bowl. Melt butter and margarine in a medium saucepan. Saute celery and onions in melted butter and margarine. Blend in flour to make a paste; cook 1 minute over medium heat. Gradually add milk, stirring after each addition. Stir wine in sauce. Add cheese and let it melt, stirring. Fold in scallops. Pour into a greased 2-quart casserole. Sprinkle with topping. Bake for 25 minutes or until bubbly. Serve over rice.
Mix butter, peanut butter and confectioner sugar. Knead. Add cream and a few drops of vanilla as needed for moisture. Roll into balls. Put in freezer.
Drain pineapple and cherries. Add enough Coke to the juice to make 2 cups. Heat juice and dissolve Jell-O in it. Cool. Add cream cheese, nuts, drained pineapple and cherries. Chill in refrigerator overnight.
Have your child measure the Ivory into a bowl. Add water and stir out all the lumps. The consistency may seem a little dry, but it will eventually mix together. Add a heavy dose of food coloring until the color looks right and spoon the mixture into the muffin tin to dry. Make additional batches for different colors. The crayons take from 1 to 2 days to dry. Pop them from the muffin tin when they are firm to the touch. Crayon soap washes off all surfaces, including the skin, with a wet washcloth.
Prepare cake mix as directed on package and cool. Prepare chocolate pudding as directed on package. Mix toffee pieces with chocolate pudding.
Mix cake mix as on box; put in cake pan. Put brown sugar over top and sprinkle walnuts over that. Put miniature marshmallows evenly over top. Bake at 350° until golden brown. Makes its own frosting.
Preheat oven to 350°. Grease and flour 9 x 13-inch cake pan. Combine cake mix, almond extract and eggs. Mix well. Fold in strawberry pie filling. Pour into cake pan and bake for 25 to 35 minutes until done. In a saucepan, combine sugar, milk and butter. Bring to a boil and boil for one minute. Remove from heat. Stir in the chocolate chips and stir until smooth. Pour frosting over warm cake. Allow to cool 1 1/2 hours before serving.
Slice carrots in rounds; dice onion and pepper. Cook until soft. Drain and let cool.
Slice hard ends off sprouts and slice vertically. Place sesame oil in skillet and heat. Place Brussels sprouts sliced side down in oil and saute to brown. Mix tamari sauce and water and pour over sauteed sprouts. Reduce heat and cook until sprouts are tender and water has cooled down. Serve hot.
Mix dressing, water and margarine; put in bottom of baking dish (save enough to sprinkle on top). Sprinkle chicken on top of dressing. Cook zucchini and onion 5 minutes. Drain well. Mix soup and sour cream and add to zucchini and onion. Pour over dressing and chicken. Sprinkle rest of dressing on top. Bake, uncovered, at 400° for 45 minutes.
Mix together pudding and crushed pineapple. Add Cool Whip, pecans and marshmallows.
Combine strawberry nonfat frozen yogurt, a banana and milk. Blend until smooth.
Cut off top of pumpkin and thoroughly clean out seeds and pulp. Paint an appropriate face on the front of pumpkin with a permanent marking pen or acrylic paint.
Let raisins soak in hot water 10 to 15 minutes. Drain. Beat eggs; add sugar and oil. Sift all dry ingredients together. Add to egg mixture. Add raisins, nuts and apples; mix. Pour into greased and floured pans. Bake at 350° for 60 to 70 minutes.
Saute onion in butter. Add rice and dissolved bouillon cubes. Pour over pork chops in casserole dish. Cover; bake for 45 minutes to 1 hour at 350°.
Place all ingredients in a large pot and bring to a boil. Simmer until flavors are blended. More tomatoes may be added.
In a small bowl, beat cream cheese until fluffy. Fold in Cool Whip and Marshmallow Creme until well mixed. Serve immediately with fresh fruit to dip in.
Place 1 cup of the cranberry juice in a small saucepan. Sprinkle gelatin over juice. Let stand 5 minutes to soften. Place over low heat and stir constantly until gelatin is dissolved. Combine gelatin mixture, the remaining 1 cup cranberry juice, pineapple juice and frozen lemonade in a metal bowl. Stir until lemonade is melted. Chill mixture over a bowl of ice water until the consistency of unbeaten egg white, stirring occasionally. Gently fold in celery, nuts and oranges. Pour into a 5-cup mold and chill until firm (about 3 hours).
Mix all ingredients except corn bread. Mix in 8 x 11-inch baking dish or 2-quart dish. Mix well. Add corn bread mix and mix well. Bake 1 hour in 350° oven.
Mix water and yeast. Mix sugar and melted margarine. Beat egg in sugar and margarine. Combine all ingredients. Place in tight bowl in refrigerator. Let stand overnight in refrigerator. Grease muffin tins. Spoon in dough and bake at 350° until brown.
Cut carrots into rounds and boil in salted water until barely fork tender. Set aside to cool after draining. Slice onion and pepper in thin slices. Mix other ingredients into soup; alternate carrots, onion and pepper slices into bowl. Pour soup mixture over. Cover bowl and set in refrigerator for several hours. Tasty with meats.
Slit figs and stuff with Gorgonzola cheese. Place stuffed figs under the broiler to heat through and caramelize the tops. Arrange on a bed of lettuce and drizzle with Balsamic vinegar.
Mix egg yolks, lemon juice and condensed milk until creamy. Heat oven to 350°. Use graham cracker crust. Pour mixture into pie shell. Beat egg whites on high speed until fluffy. Slowly add 2 tablespoons sugar for each egg white. Add vanilla and cream of tartar. Beat until stiff. Cover pie mixture with meringue and bake until slightly brown (about 10 minutes). Sprinkle crushed pecans on top, if desired. A little grated lemon rind adds a nice touch.
Preheat oven at 350°. Grease a 11 1/2 x 7 1/2 x 2-inch glass pan. Mix ingredients in	order given: egg, sugar, butter, milk, soda, baking powder, flour and blueberries. Sprinkle cinnamon sugar over top. Bake for 30 to 35 minutes.
Mix eggs, slightly beaten, with pumpkin. Combine dry ingredients and blend into pumpkin mixture. Stir in evaporated milk. Pour into chilled pastry shell; bake in hot 425° oven 15 minutes. Reduce heat to moderate 350°; bake 25 to 35 minutes more or until knife inserted 2-inches from edge comes out clean.
Wash peppers and drain well. Place peppers on cookie sheet, bake about 20 minutes in preheated 450° oven, or until skin becomes blistered and charred. Turn peppers with tongs every 5 minutes while baking.
Combine water and margarine in pan. Bring to a boil; add salt and flour all at once. Remove from heat and stir until mixture is stiff enough to form a ball. Add cheese and mix well. Beat in 1 egg at a time until mixture is velvety smooth. Cover and refrigerate for at least one hour. Shape into balls (about 1-inch) and place on a greased cookie sheet. Bake in a preheated oven at 400° for 18 to 20 minutes. This will make 25 to 30 puffs. When cooled, slice and stuff with chicken, turkey, ham or shrimp salad.
Pour mixture over hot carrots. Refrigerate. Keeps well for 2 to 3 weeks.
Boil whole chicken until well done. Save broth. Remove meat from bones. Combine chicken, broken pieces of spaghetti, pimentos, onion, soup, chicken broth, salt, pepper and 1 cup cheese. Toss well in a large mixing bowl. Pour into 8 x 12-inch casserole (9 x 13-inch can be used). Sprinkle 1/2 cup grated cheese over the top and bake in a 350° oven for 1 hour.
Mix pineapple with marshmallows and refrigerate overnight. Mix pineapple juice, flour, sugar, egg and vinegar; cook until thick (about 10 minutes), stirring constantly. Refrigerate overnight.
Brown ground beef in skillet, stirring until crumbly; drain. Add chili. Cook until heated through, stirring occasionally. Layer the tortilla chips and chili mixture in casserole. Top with cheese. Bake at 400° until cheese is melted. Yields 4 to 6 servings.
Combine 2 cups flour, 1 cup butter flavored Crisco and 1/2 cup cool water. Use pastry dough kneader/cutter and cut until crumbly. Do not overwork dough! Roll as desired. Makes one full pie crust.
Mix orange juice, honey, ginger and marjoram. Place meat in shallow glass dish. Pour orange juice mixture over meat. Cover; refrigerate several hours, turning meat occasionally. Cook squash in 1 inch boiling salted water (1/2 teaspoon salt to 1 cup water) for 10 minutes; drain. Remove meat from marinade. Reserve marinade.
Combine all ingredients except cheese. Mix gently. Place in greased 2-quart casserole. Bake at 475° for 15 minutes. Reduce oven to 375° for 30 minutes. Stir occasionally. Sprinkle with cheese. Bake 15 minutes longer.
Melt margarine and add other ingredients. Spread in greased 9 x 9-inch pan. Bake 25 minutes at 350°.
Peel potatoes and onions and cut into large chunks. Put potatoes and onions in a large pot and cover with water. Add remaining ingredients and bring to a boil. Reduce heat and simmer until potatoes are tender.
Mix all these ingredients together and drop by spoonful onto a greased cookie sheet. Make round and flat. Bake at 350° for 10 minutes.
Dust pork chops with flour. Brown chops in hot fat in a Dutch oven. Remove and keep warm. Drain fat from pan, leaving about 3 tablespoons. Saute onion until tender. Add tomatoes, green pepper, salt, pepper, Worcestershire sauce and rice. Return pork chops to tomatoes and rice mixture; simmer, covered, for 1 hour or until tender. Serves 6.
Place ground coffee (get coffee ground for type coffee maker used) in basket with filter. Add cocoa and salt. If coffee maker is not automatic, do not perk longer than 10 minutes. This makes a strong coffee, so if you desire less strong coffee, cut down on amount of ground coffee.
Slit peppers and cut out membrane and seeds. Cut cheese into strips and inserted into each chile. Set aside. Beat egg whites until very stiff. Beat egg yolks until well blended, then fold into egg whites, fold in flour next. Dip stuffed chilies, one at a time, into batter, lift out with a spoon and transfer into hot grease about 1 1/2-inches deep. Fry until golden brown. Drain on absorbent paper.
Mix in heavy skillet and simmer until water disappears and nuts have a sugary appearance. Pour on baking sheet and separate with 2 forks; let cool.
Set hamburg aside. Add remaining ingredients together and mix well. Add to hamburg. Mix with hands. Refrigerate for 24 hours. Be sure to cover mixture. Roll into logs. Place on broiler pan and bake for 1 to 1 1/2 hours at 300°. Cool. Slice and serve. Can be frozen.
Melt butter in saucepan. Add brown sugar. Cook over low heat 2 minutes, stirring. Add milk, stirring until boiling. Remove; cool. Gradually add confectioners sugar until mixture is of fudge consistency. Stir in chopped walnuts. Spread in 8-inch square pan. Chill. Cut into squares.
Bring sugar and syrup to boil in large saucepan. Remove from heat. Add peanut butter and vanilla. Mix in Special K. Drop by spoonfuls on wax paper; work fast. Set in pan of warm water if it thickens too fast.
Boil potatoes until tender with skins on. cool; cut into slices leaving skins on. Cut up onion in slices. Cut kielbasa into circles.
Melt margarine in 2-quart casserole dish. Place about 3 cups pears in dish with butter or margarine. Pour flour mixture over pears. Do not stir. Bake at 350° for about 45 minutes or until golden brown.
Melt small amount of butter in large frypan, enough to cover bottom, over medium heat. Slice sausages and cook slowly until brown. Turn as needed. Chop onion, red pepper and parsley while sausage is frying. Add remaining butter to frypan, if pan is dry, and spoon in onions and red pepper. Fry until soft. Measure and stir in flour. Cook several minutes. Add tomato paste and mix until smooth with flour blended in.
Combine dressing, garlic powder and lemon pepper. Pour over crackers and stir to coat. Place on cookie sheet and bake at 300° for 15 to 20 minutes or until crackers are crisp. Serves 8.
Combine all ingredients in electric blender. Process until smooth. Store in refrigerator until ready to use. Makes about 1 1/4 cups or about the same as a 14 ounce can of regular condensed milk.
Cut and cook cabbage until tender; drain. Dilute soup with milk. Pour over cabbage in a 13 x 6-inch oblong Pyrex dish. Mix stuffing as directed on bag. Put over soup and cabbage. Bake at 350° until bubbly and brown.
Mix shortening and sugar; add egg and beat well. Add rest of ingredients and mix well. Drop by teaspoonfuls on greased baking sheet. Bake at 350° for about 15 minutes.
Saut onions in a little bit of vegetable oil in skillet. Sprinkle a little bit of Montreal steak seasoning on cubed steaks. Roll steak in flour. Put steaks in the pan with the onions and oil. Brown well on both sides. Then start pouring beef broth in pan with steak, stirring constantly, until you get the gravy the way you want it. Cover pan. Lower heat and cook slowly (1 hour) so the meat will be tender.
Add all ingredients in a microwavable bowl. Cook about 25 to 30 minutes.
Sift together the flour, sugar, baking powder and salt. Cut in peanut butter and butter until mixture resembles coarse crumbs. Add milk and eggs all at once, stirring just until moistened. Fill greased muffin pans 2/3 full. Bake at 400° for 15 to 17 minutes. Immediately brush tops with jelly and dip in peanuts. Serve hot.
Combine cake mix (reserve 1 cup for topping) with 1/2 cup melted margarine, egg and 2 tablespoons of flour. Mix and press in bottom of greased and floured 9 x 13-inch pan. Combine and mix pumpkin, ginger, 1 teaspoon cinnamon, salt, milk, white sugar and eggs that have been slightly beaten and pour over crust. Take reserved cup of cake mix, 1/3 cup flour, 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/4 cup melted margarine. Mix and sprinkle on top of filling. Sprinkle with nuts, if desired. Bake at 350° for 40 to 45 minutes. Top with Cool Whip.
Prepare the night before. Butter a 9 x 13-inch dish. Place bread slices in bottom of dish. Beat eggs, milk, mustard and pepper. Set aside. Brown sausage and drain. Layer sausage and cheese over bread. Pour egg mixture over all. Cover; let set overnight. Next morning, bake at 350° for 1 hour. Serve with fruit juice or fruit cup.
Pour 6 cups of water into saucepan along with the sugar. Boil for 3 minutes. Mix in Jell-O, then combine this with all the remaining ingredients, except the ginger ale. Mix well and freeze in gallon jugs. Remove from freezer about 4 hours before serving time (punch should be slushy). Add 1 large ginger ale per 1 gallon punch.
Combine above ingredients in a bowl. Pour evenly into 4 individual baking dishes. Set in a pan with 1 inch of hot water. Bake at 350° for about 40 minutes or until knife inserted in center comes out clean. Serve warm or cold. Makes 4 servings as part of midday meal. Supplement as required.
Cream together shortening (I use butter), sugar and eggs. Beat in sifted flour, baking powder, soda and salt. Stir in buttermilk, mashed bananas and pecan pieces. Pour into layer pans or a 13 x 9-inch oblong pan. Bake at 350° for 35 minutes in an oblong pan or in layers for 25 minutes. Use a dark chocolate frosting.
Combine all dry ingredients; set aside. Combine all wet ingredients and mix on low speed for 1 minute. Add dry ingredients, mixing well. Pour into 2 greased loaf pans and bake about 1 hour at 325°.
Mix together ingredients. Press into 9 x 13-inch pan. Bake for 20 minutes at 350°. Cool.
In a large bowl, combine cocoa and baking soda; blend in 1/3 cup of melted butter. Add boiling water and stir until well blended. Mix in sugar, eggs and remaining butter; blend in flour, vanilla and salt. Stir in pecans and chocolate chunks. Pour into a greased 13 x 9 inch pan. Bake at 350° for 35 to 40 minutes. Makes 3 dozen.
Brown bacon lightly. Drain; combine ingredients and pour into casserole. Bake in moderate oven for 1 1/2 hours. Uncover the last 1/2 hour to brown.
Peel and grate potatoes and onion. Add well beaten egg and salt and flour. Heat 1 tablespoon cooking oil in frying pan. Drop spoonfuls of mixture into hot fat. Fry golden brown. Serve as is or with sour cream or applesauce.
Drain beets; reserve 1/2 cup liquid. In a 3-quart saucepan, combine sugar and cornstarch; mix well. Gradually stir in reserved beet liquid, vinegar and salt. Bring to boiling, stirring constantly. Reduce heat and simmer 2 minutes or until thickened and translucent. Add beets and simmer very slowly, stirring occasionally, 15 minutes. Just before serving, add butter and bring to a boil. Serves 8.
Mix and pour in 9-inch unbaked crust. Bake at 425° for 10 minutes, then 300° for 30 minutes.
Heat oven to 400°. Mix shortening, sugar and eggs. Measure flour by sifting. Blend all dry ingredients. Stir in preceding mixture. Roll into balls the size of walnuts. Roll in mixture of 2 tablespoons sugar and 2 tablespoons cinnamon. Place 2-inches apart on ungreased baking sheet. Bake 8 to 10 minutes. (Puffs at first, then flattens.)
Cook sugar, butter, egg and dates over low heat, stirring often. Cook until thick. Remove and cool. Add nuts and Rice Krispies cereal. Form into balls. Roll in coconut.
Beat shortening, sugar and egg together. Stir in applesauce (just a little). Add flour, salt, spices, soda and raisins. Add as much candied fruit, dates and nuts as you wish for fruit cake. For the cake with all the fruit, line your loaf pans with wax paper and grease well. Bake 1 hour at 350°. In a 9 x 12-inch greased and floured pan. Test in 1/2 hour.
Mix all together and fill greased muffin pans 2/3 full. Bake at 400° for 20 to 25 minutes. Makes 12 muffins.
Wash and cut squash in half lengthwise. Cook in salted water just until tender; drain. Scrape out pulp, leaving a shell. Save pulp. Brown meat; add bell pepper, onion, tomato sauce and Accent. Cook until meat changes color. Add pulp; mix well. Spoon meat mixture inside squash shells. Place squash in baking dish. Cover; bake 15 minutes at 350°. Uncover; top with grated cheese. Return to oven until cheese melts.
Mix softened cream cheese, eggs and milk. Add ham, cheese (chopped or shredded), and spinach (that has been drained). Pour into pie crust. Bake at 350° for approximately 30 minutes or until knife comes out clean.
Mix all dry ingredients, then add Karo and buttermilk. Bake in ungreased No. 2 size cans for 1 hour at 350°; fill cans 2/3 full. Let cool for 30 minutes before turning out of cans. Cream cheese may be spread on the bread.
Dissolve gelatin in 1 cup boiling water. Dissolve drink mix and sugar in 2 quarts of cold water. Stir well. Add pineapple juice to gelatin mixture. Mix well. Refrigerate until serving time. Add ginger ale and sherbet just before serving. Yields 35 servings.
Cream sugar and butter, add egg yolks. Beat until creamy, add dry ingredients with milk. Beat well. Add beaten egg whites until well blended. Bake in greased and floured tube pan in 350° oven 1 1/4 hours.
Brown onion in butter. Remove from pan. Flour meat and brown on each side. Add bouillon and salt. Simmer 1 1/2 hours or until tender. Stir in sour cream, mushrooms and onions. Serve over rice.
Mix milk and cream cheese until smooth. Add lemon juice and beat well. Pour into pie crust. Chill. Cover with chilled blueberries.
Blend cheese, mayo and sugar. Add pineapple and cranberry sauce. Blend in nuts and Cool Whip. Freeze. Tastier when firm but not solid.
Brown noodles in butter. Add rice and bouillon. Simmer 25 minutes. Serves 4.
In a medium saucepan, combine celery soup and milk. Add onion and broccoli. Bring to a boil over medium heat. Reduce heat and simmer about 10 minutes. Serves 4.
Combine first four ingredients; spread evenly on tortillas. Arrange four ham slices over each tortilla; tightly roll up and wrap each individually in plastic wrap. Refrigerate at least 3 hours. Cut tortillas into 1/2-inch slices. Yield: 8 1/2 dozen.
Mix vinegar, mustard, sugar and salt to Miracle Whip. Let stand 10 to 20 minutes to thicken. Pour over warm cooked potatoes. Add eggs, onion and celery seed. Mix well, then refrigerate.
In a medium size bowl, mix dry ingredients. In a small bowl, combine the wet ingredients and blend. Add to the wet ingredients to the dry. Fold in your choice of fruit. Pour into a greased muffin pan 3/4 full. Bake at 400° for 20 to 25 minutes.
Melt caramels with cream over hot water. Let cool about 10 minutes. Arrange pecan halves in groups of 3 on lightly greased baking sheet (1 for head and 2 for legs). Spoon melted caramel over nuts, leaving tips showing. Let stand 30 minutes. Melt chocolate over hot water. Remove from water; stir until smooth. Cool. Spread over caramel of turtles (do not cover nut tips). Makes 24 turtles.
Chop lettuce and tomatoes, refrigerate. Brown ground beef, drain. Add taco seasoning and beans to ground beef. Mix thoroughly. Refrigerate until cold. When ready to serve, add hamburger mixture, cheese and crushed Doritos to lettuce and tomatoes. Pour dressing over top and mix well.
Combine graham cracker crumbs, crushed peanuts, sugar and margarine. Press in pie pan. Beat until very smooth the cream cheese, sugar, peanut butter and milk. Fold in 8 ounces of the Cool Whip and spread on crust. Spread the remaining Cool Whip over the peanut butter filling and garnish with chopped nuts, then drizzle hot fudge.
Boil raisins and 3 cups water down to 1 cup water. When cooled, add rest of ingredients. Bake in greased 9 x 15-inch pan until toothpick inserted in center comes out clean. Bake at 350°.