HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook beef and onion in a heavy skillet until meat is browned, stirring to crumble meat; drain. Stir in tomato sauce, paste, water, flakes, Italian seasoning, bouillon and garlic powder. Cook over low heat 10 minutes. Combine the cream cheese, cottage cheese, sour cream and eggs; stir well. Spoon small amount of meat sauce into lightly greased 12 x 8 x 2-inch baking dish. Layer with half each of noodles, cheese mixture, pepperoni, meat sauce and Mozzarella cheese. Repeat layers with ingredients. Sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes. Let stand 10 minutes before serving.
Use any amounts desired. Heat soup. Saute scallops in minimum amount of butter. Add all seafood to soup. Pour over cooked rice. Sprinkle with paprika if desired.
Cook sprouts in salted boiling water for 3 minutes. Cool in cold water. Drain well. Beat cream cheese, adding milk. Add shredded corned beef and horseradish. Mix well. Cut a wedge out of each sprout. Stuff opening with cheese mixture. Sprinkle with salt. Run a toothpick through each sprout and arrange on platter. Serves 30.
Stir the sugar, Karo and water continually to hard boil, then add the peanuts. Keep stirring to 260°. Add the oleo and cook to 290°. Take off heat and add the salt and soda. Let raise in pan a few seconds. Pour over buttered foil and stretch to put into shape.
Combine flour, beer, egg, salt and baking powder in a bowl; beat lightly. Dip fish into batter to coat well. Fry in hot oil until brown. Excellent batter with any type of fish.
Brown ground beef, onion and garlic in skillet. Drain off fat if necessary. Add remaining ingredients; bring to boil and simmer 30 minutes, stirring occasionally. Serve hot over cooked spaghetti. Sprinkle with Parmesan cheese.
Over low heat, melt caramels with milk. Stir until smooth. Stir in walnuts; set aside. Mix well (like pie crust) the butter, brown sugar, salt, flour, baking soda and oatmeal. Spread 2 1/2 cups of mixture on bottom of 13 x 9-inch greased and floured pan. Pat down firmly with large spoon. Spread caramel mixture on top. Sprinkle rest of crust on top of filling; pat gently. Bake at 350° for 25 minutes. Cut when cool.
Thaw frozen spinach (room temperature). Drain and squeeze out all water. Mix all ingredients together. Refrigerate before serving. Serve with crackers or rye bread.
Put 1/2 cup grease in a large fryer. Roll roast in flour; put in fryer. Cover with lid. Cook medium until brown. In a big boiler, brown 1 cup flour; pour water in boiler and put roast in gravy. Add carrots, potatoes and chopped onion. Season with salt and pepper to taste. Cook until tender.
Cooking raw rice has long been a "thorn in the side" of many a good cook. Try this "lazy rice" recipe for Steamed Rice.
In a large bowl, combine butter, sugars and peanut butter until light and fluffy. Blend in eggs and vanilla. Mix in flour, baking soda and salt. Add chips. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes at 350° or until lightly browned. Cool 2 minutes; remove from cookie sheets onto wire racks to cool completely.
Heat 1 tablespoon of oil in large skillet. Saute garlic over medium heat until golden and crisp 3 to 5 minutes. Remove garlic and set aside.
Pour over hot crust; bake at 350° for 20 to 30 minutes. Center should be almost firm.
Make Jell-O with 3 cups hot water. Add to Jell-O the strawberries. Mix cake cubes with Jell-O and strawberries. Just before serving fold in whipped topping.
Mix all ingredients together except sliced clove of garlic. Pour marinade ingredients together. Cut slits in pork roast and insert garlic slivers into the slits. Pour marinade and roast in a resealable bag and marinate at least 8 hours. You can grill or bake until done. Takes approximately 1 1/2 hrs. at 350°.
Cream the butter, brown sugar, egg and vanilla. Add flour and salt. Spread on cookie sheet. Leave 1-inch of space around the edge. Bake 15 to 20 minutes at 350°. Top with chocolate chips while still hot. Leave for about 5 minutes. When the chips are melted, spread evenly.
1. In large bowl mix peanut butter, butter, vanilla extract and powdered sugar ingredients by hand until dough is smooth.
Sift together flour, baking powder, salt, cinnamon and sugar. Cut in shortening until mixture is fine. Mix together egg, milk and apple and add to flour mixture. Mix quickly but thoroughly. Fill greased muffin pans (small size) 2/3 full. Bake at 350° for 20 to 25 minutes. May be dipped in butter, then rolled in a mixture of sugar and cinnamon (1/3 cup sugar and 1 tablespoon cinnamon).
Mix all ingredients together, blending thoroughly. Store in airtight container. Great for green salads, meat and seafood salads.
Begin with lettuce. Layer each ingredient in large salad bowl. Combine mayonnaise and sour cream and spread over top. Sprinkle with cheese and chill 12 hours before serving. Recipe can be halved for smaller salad.
Beat eggs, vanilla, salad oil, sugar, plain flour, soda, salt and cinnamon, then add 4 cups sliced apples and chopped nuts. Bake in 350° oven for 45 to 60 minutes. Let cake cool, then frost or eat plain.
Sift dry ingredients together into ungreased 9 x 9-inch pan. Make 3 holes with spoon. Put vanilla in one, melted margarine in one and vinegar in last hole. Pour water over all and mix well. Bake 30 minutes at 350°. Frost with your favorite chocolate frosting or canned frosting.
Mix first 7 ingredients and beat 6 minutes. Add poppy seeds. Bake at 350° for 40 minutes.
Wash peppers, remove seeds. Slice round (using rubber gloves). Slice wieners into chunks. In large kettle, combine catsup, vinegar, sugar, salt and garlic. Bring to boil. Add peppers and wieners; return to boiling again Cook for 10 minutes. Pack into hot jars. Process in hot water bath for 10 to 15 minutes.
Place chops in covered skillet. Top with lemon slices, onion, green pepper rings and salt. Pour tomato juice over all. Simmer until done. Serve with rice or mashed potatoes and tossed salad. Makes 6 servings.
Combine sugar, soda, salt and buttermilk in a saucepan. Bring to a boil, stirring constantly. Add oleo and pecans; lower heat slightly and continue stirring until candy forms a hard ball in cold water. This will take a good while. You will know you are close when the candy begins to turn brown from the pecans and sugar cooking down. Remove from heat; cool slightly, beating constantly. Drop by teaspoonful onto waxed paper to harden.
Dissolve yeast in warm water with brown sugar. Beat milk, 2 tablespoons brown sugar, salt, fat and whole wheat flour. Add enough white flour to make a satiny dough. Cover with wax paper and thin towel; let double in bulk. Knead down; let rise again and put in loaves (2 loaves). Bake at 375° for 40 minutes. By adding 1 egg, more brown sugar, raisins and cinnamon or dates, you can change this into a very delicious quick bread. Also can be iced.
Remove sausage from casings. Cook in large skillet. Break up meat with fork until no longer pink. Drain fat. Spoon sausage into large bowl; cool completely. Add cheese, biscuit mix and water with a fork until blended. Roll into 1-inch balls and place on large cookie sheets, 2 inches apart. Bake at 400° for 12 to 15 minutes or until puffed and brown.
Combine pineapple juice, raspberries, lemonade, lemon juice, sugar and punch mix. Add water to make 2 gallons; blend thoroughly. Freeze 24 hours or longer. Remove from freezer 2 hours before serving. Chop through mixture; spoon into serving glasses, 2/3 full. Add lemon-lime carbonated beverage to fill. Garnish with whole berries and mint sprigs.
Crush Oreos and mix with margarine. Spread into 9 x 13-inch pan and freeze. Soften ice cream and spread on top of crust. Re-freeze. Mix sugar, evaporated milk, vanilla, chocolate and margarine. Boil 1 minute. Cool. Pour over ice cream and re-freeze. Mix Cool Whip with nuts and spread over chocolate. Keep frozen until ready to serve.
Bring to boil the rhubarb, sugar and pineapple with juice in large kettle. Reduce heat and simmer 15 minutes, or until rhubarb is tender. Remove from the heat and stir in the jello. Stir until dissolved. Pour into jars. Seal and store in the refrigerator. Makes 3 pints.
Mix ingredients in order given. Pour into prepared loaf pan. Bake at 325° to 350° for 1 hour or until toothpick comes out clean.
Combine flour, 3/4 cup brown sugar, 2 tablespoons cocoa, baking powder, salt and spices in mixing bowl. Stir in milk, melted butter and vanilla extract. Add nuts. Spoon into ungreased 8-inch square pan. Combine remaining 1 1/4 cups brown sugar with remaining 1/4 cup cocoa. Sprinkle over batter. Pour hot water over batter. Bake at 350° for 40 to 45 minutes. Serve warm with whipped cream, if desired. Makes 6 servings.
Cook cranberries with water until they pop. While hot, add 2 packages red Jell-O, 2 cups sugar and let cool, then add 1 cup pecans and 1 cup drained pineapple.
Put chicken into Pam sprayed 9 x 12-inch pan. Mix soup and broth together. Pour half of mixture over chicken. Mix stuffing mix with remaining broth and soup. Pour on top of chicken mixture. Melt butter; pour on top of stuffing. Bake 35 to 40 minutes at 350°.
In large skillet, heat corn oil over medium heat. Add onion and garlic. Stir-fry for 30 seconds. Add broccoli, mushrooms, salt and pepper. Stir-fry for 5 minutes or until tender and crisp.
Combine chocolate chips, margarine and peanut butter and microwave on High for 1 minute. Stir and microwave for another 1/2 minute or until all has melted and is smooth. Add vanilla.
Wash and slice eggplant. Put in bowl. Sprinkle with salt and rinse with cold water to clean. Squeeze out excess water. Dip eggplant in egg, then in flour. Lightly fry until golden. In casserole baking dish (approximately 11 x 14 x 3-inches), place a layer of eggplant to cover bottom. Sprinkle some Mozzarella, grated eggs, Romano cheese and spices. Repeat this layering process until all eggplant is used. Mix 1/2 cup water and 1/4 cup olive oil. Sprinkle this mixture on top. Cover with foil. Bake at 300° for 25 to 30 minutes.
Bring 1 inch of water to boil; add zucchini. Salt. Cover and cook until tender. Drain zucchini; put in greased casserole dish. Mix remaining ingredients and spread over zucchini. Broil until cheese melts and begins to brown.
Drain fruit and arrange in a 13 x 9-inch casserole dish. Combine brown sugar, margarine and ginger over low heat until margarine is melted. Pour over fruit and bake at 325° for about 30 minutes. Serve warm.
Blend the oil, sugar and eggs. Sift the flour with the salt, soda and baking powder. Add to the egg mixture with buttermilk; blend well. Add dates, cranberries, nuts and rind. Stir to blend. Bake 55 to 60 minutes at 350° in tube pan.
Preheat oven to 350°. Place roast in roasting pan. Evenly sprinkle soup mix over meat. Spoon mushroom soup over mix and meat and spread soup to completely cover top of meat. DO NOT ADD WATER. Arrange potatoes and carrots around meat. Cover and roast in preheated oven about 3 hours.
Mix together flour, brown sugar, salt, baking powder and Crisco; mix well. Put egg in cup; mix well. Add vinegar. Add water to make 1 cup. Add to flour mixture; mix. Roll dough; cut into squares large enough to roll around apple.
Mix ingredients. Roll into balls (size of walnuts). Flatten with glass bottom dipped in white sugar. Bake at 350° for 8 minutes, or until lightly browned.
Take juice from pineapple chunks and pour over bananas. Let soak for 30 minutes. Drain banana slices; mix with remaining ingredients. Refrigerate overnight.
Mix all the ingredients together and refrigerate. When ready to use, place the Hawaiian bread on a large plate and break the bread apart in the center, large enough for your dip. Lay the broken pieces around the bread. Pull the bread apart and dip.
Mix graham cracker crumbs and 5 tablespoons melted margarine and butter. Put in a 9 x 13-inch dish and press down.
Stir all ingredients together. Serve as a dip with chips, crackers, fresh fruit or vegetables. Makes 2 cups.
Mix dry ingredients. Add just a little vinegar, then oil. Repeat with vinegar. Use a mixer to add ingredients. Great with watermelon, cantaloupe, honeydew and other fruit.
Butter a large cookie sheet and place graham crackers, side by side, to fit pan, breaking some if needed to fit pan. Sprinkle chopped pecans over crackers. Mix sugar and oleo in saucepan; cook until sugar dissolves. Spoon evenly over crackers. Bake in 350° oven for 8 to 10 minutes. Will be crispy when done. Kids love these, may be broken into any size.
Put half of trout in food processor. Pulse until fine. Cut remaining trout into bite size chunks. Pour trout into large bowl. Mix in remaining ingredients. Mix well. Serve with crackers, chips, bagels or on small biscuits.
Combine cookie crumbs and 1/4 cup melted margarine. Press into bottom of a 9 x 13-inch pan and freeze for 15 minutes. Spread softened ice cream over crumb crust. Freeze 15 minutes. Combine milk, 1/2 cup margarine, sugar and unsweetened chocolate in a saucepan. Bring to a boil, stirring constantly. Reduce to low and cook for 20 minutes or until thick. Cool to room temperature. Pour over ice cream and freeze. Top with whipped topping. Freeze until hard.
Mix together and spread in bottom of long or round tray. Top with peppers, onions, tomatoes and taco/picante/salsa, your choice. Dip your chips in.
Skin and wash chicken pieces. Dry with paper towel. In large pan, brown chicken in hot oil. Sprinkle with salt and pepper. Remove chicken from pan. Add chopped onion, green pepper, crushed garlic and curry powder. Cook over low heat until onion is tender. Add chicken and remaining ingredients, except almonds. Cook 1 hour or until chicken is tender. Sprinkle with almonds. Serve over steamed rice.
Butter sides of heavy 1-quart saucepan. Stir sugar, vanilla and sour cream together in the saucepan. Continue to stir until all melts and then cook to soft ball stage (236° on a candy thermometer). Add vanilla; beat until mixture thickens. Add the pecan halves and stir until all are coated. Turn out on greased platter. Separate the nuts after they cool.
Cook macaroni; set aside. Brown sausage, onion and green pepper until sausage is done; drain well. Combine sausage mixture with remaining ingredients, except cheese. Spoon mixture into a greased 2 quart casserole; sprinkle with cheese. Bake at 350° for 20 to 25 minutes or until hot and bubbly.
Quarter and slice apples. Mix sugar, cinnamon, nutmeg and salt. Toss with the apples and put into crust.
Combine first four ingredients, then add enough milk to make gravy-like and add vanilla flavoring last. Bake at 350° until done.
Any vegetables may be used! Heat oil in skillet until very hot. Stir-fry for 1 minute. Add celery, zucchini, and carrots and stir 1 minute. Add chicken broth. Cover and cook 30 minutes. Add peas; cover and cook 30 seconds. Season; stir and serve with soy sauce. Serves 6.
Wash and drain rice. Add sugar, Crisco, salt and nutmeg. Stir into milk. Pour into baking dish and bake in slow oven at 275° for 2 hours. Stir occasionally during the first 1 hour of cooking.
Melt butterscotch bits and peanut butter together over low heat. Then add Chinese noodles. Stir in good and drop by spoonfuls on waxed paper to cool.
In an 8-inch square pan, mix butter, sugar and vanilla. Stir in oats and pack firmly in pan. Bake 15 minutes at 350°. Cool and cut into squares.
Mix cereals, pretzels, Spanish peanuts and mixed nuts together; put in 2 large roasters. Melt butter, margarine, oil and Worcestershire sauce together. Pour butter mixture over cereal mixture. Sprinkle with garlic salt. Bake in slow oven at 225° for 1 hour. Stir often and sprinkle with garlic salt every time you stir. When cool, store in ice cream pails or coffee cans. Keep in cool place.
Preheat oven to 400°. Mix shortening, sugar and egg. Stir in crushed pineapple with juice. Sift together flour, soda, salt and nutmeg and stir into mix. Mix in nuts. Chill at least 1 hour. Drop rounded teaspoon about 2 inches apart on lightly greased baking sheet. Bake until, when touched lightly with finger, no imprint remains. Bake about 10 to 12 minutes. Makes about 4 to 5 dozen.
Cook water, cornstarch, sugar and salt until thick. Remove from heat and add Jell-O. Cool and pour over strawberries in a baked pie crust. Chill.
Wash grapes and let drain. Cream the cream cheese and sugar. Add the vanilla and fold in the sour cream. Fold in your grapes.
Place fish in a single layer onto a well-greased baking dish. Brush with lemon juice.
Cook chicken breasts; remove bone and cut into chunks (may use whole chicken if you wish). Cook broccoli until almost done, drain and cool (blanch and cool fresh broccoli). Place broccoli in greased 9 x 13-inch pan. Put chicken on top. Mix mayonnaise, soup, curry, lemon juice and milk. Pour over chicken. Sprinkle top with croutons. Bake, uncovered, at 350° for 45 minutes.
Mix sugar, cornstarch and cinnamon. Toss with apples and lemon juice. Place apples in crust and dot with butter. Cover with top crust. Bake at 425° for about 50 minutes. Remove from oven and put margarine on top.
Brown meat, onion and green pepper in oil. Add tomatoes and seasonings. Simmer 2 hours. Add beans and heat well.
Cream together sugar and butter or shortening in large mixing bowl. Add honey, eggs and milk and mix well. Work in dry ingredients with hands, kneading well until smooth. Divide into 4 parts. Roll each part out to fit a 10 x 13-inch cookie sheet with no sides, or inverted cookie sheets. Bake on ungreased sheets at 350° for 10 to 15 minutes. Before cooling, run a long knife under it to loosen from pan. Cool.
Combine all ingredients except egg yolks and egg whites. Mix well and beat in egg yolks vigorously. Fold in beaten egg whites. Pour the mixture into a 1-quart oiled baking dish and set dish in a pan of hot water. Bake the mousse at 375° for 20 to 25 minutes. Serve mousse hot, with roast chicken, turkey or duck. Serves 6.
Spread one package of uncooked, thawed broccoli over the bottom of a rectangular casserole. Next layer 1/2 of the ingredients, cheese, mushroom soup and mushrooms. Spread 2nd package of broccoli and layer last 1/2 of ingredients, warm water and butter and add to Stove Top stuffing to moisten. Spread on top. Bake at 350° for 45 minutes. Serves 8.
Mix all ingredients. Pour into unbaked pie shell. Bake at 350° for 1 hour. Cool.
Mix all ingredients together well. Pour into well-greased and sugared pan. Bake at 350° for 50 minutes; test.
In 8 x 12-inch baking dish, line with layer of zucchini, layer onions, layer tomatoes, layer cheese and layer of Ritz crackers. Drizzle	butter	on top. Bake at 375° for 35 minutes.
Dredge chicken with flour or Baking Magic seasoning mix. Saute until golden brown in oil. Add all other ingredients. Simmer the chicken, covered, for 1 hour or until tender. Serve with pasta or rice. Makes 4 servings.
Dump all ingredients	into large bowl and beat for 20 minutes, until smooth. Dust a greased 10-inch tube pan with a mixture of 2 tablespoons sugar and 1 teaspoon nutmeg. Dump batter into pan and bake at 350° for 1 hour.
Line a 9 x 13-inch baking dish with spinach or lettuce. Cook peas in boiling water 3 or 4 minutes until slightly cooked. Take off and drain. Put peas in ice water for 10 minutes. Drain. Combine peas, chopped eggs, chopped onions, mayonnaise and sugar in mixing bowl. Toss well. Pour over lettuce. Top with crumbled bacon and Parmesan cheese.
First Bowl: Drain pineapple, saving liquid, and mix pineapple with cream cheese.
In small bowl, mix cream cheese, sour cream and taco mix together. Chop remaining ingredients. Place on top of mix by layering each vegetable. Place grated cheese on top. Serve with nachos.
Mix flour, salt, cream of tartar and soda. Cream butter, eggs and sugar. Add vanilla. Add dry ingredients and mix well. Roll out on lightly floured board and cut into desired shapes. Bake at 375° for 10 to 12 minutes.
Boil potatoes whole until you can pierce with a fork. Cook bacon until crisp. Remove from pan. Combine 1/3 cup bacon drippings with next 5 ingredients. Heat and stir until thickened. Add potatoes, onion and the bacon, crumbled; toss and heat through. Serves 6.
Mix veggies (mushrooms, peppers, broccoli, carrots, cauliflower, etc.). Let cream cheese soften at room temperature. Bake pizza crust (follow directions on package) on cookie sheet. Let cool. Mix cream cheese, spices and mayo together in a bowl. Spread over crust when cool. Top with fresh veggies of any kind. Chill overnight and serve. Yum-yum and good 4 U!
Place all ingredients in blender. Blend on high speed until ice is dispersed and shake is thick. If peanut butter variation is used, allowance must be made in food plan for the peanut butter.
Start boiling water when browning hamburger. Brown hamburger and garlic clove. After browning, drain off excess fat. Add spaghetti sauce mix, tomato paste and whole tomatoes (chop up whole tomatoes and add all the remaining juice). Let this mixture simmer for 1/2 to 3/4 hour. Boil lasagna noodles until done. Use large cake pan, place 1 row lasagna noodles; cover with hamburger mixture, 1/3 of cottage cheese and 1/3 of the Mozzarella cheese. Begin again for 3 tiers. Sprinkle with Parmesan cheese and bake for 30 minutes at 350°.
In large saucepan, mix dry ingredients. Add remaining ingredients and stir until blended. Cook on medium high heat stirring constantly until consistency of play dough is suitable. Once firm, turn dough onto counter. Let cool and knead. Store in airtight container.
The frozen fruit punch concentrate, water and ginger ale may be mixed together no more than 3 hours before serving. Add the sherbet prior to serving and beat for a few minutes with a mixer.
Put Crackers in freezer bag and roll with a rolling pin to crush. Cover Chicken with melted butter. Roll in bread crumbs. Bake (uncovered) for 45-60 minutes at 350 degrees. Let stand 4-5 minutes. (Quick and Easy Preparation.)
Put tea bags in boiling water; remove from heat and let set for 10 to 15 minutes. Mix sugar and juices in saucepan and bring to a boil. Take syrup off fire; add 9 sprigs mint. Let set for 10 to 15 minutes; lift mint out. Pour tea and syrup mixture into a gallon jar. Fill with water. (Can add more sugar if necessary.)
Beat butter and sugar until creamy. Add eggs, milk and vanilla. Beat well. Add flour, baking soda and salt. Mix well. Stir in oatmeal, raisins, cinnamon and nutmeg. Mix well. Drop by tablespoon on ungreased cookie sheet. Bake 9 to 12 minutes. Makes 5 dozen.
Measure cornflakes into large bowl. Brown sausage in heavy skillet, breaking it up as it cooks. When browned, add onion and celery until "crisp" cooked. Into bowl of cornflakes, add poultry seasoning and toss to combine. Add entire contents of skillet to flakes. Toss lightly to combine and add the nuts. Pour into casserole or stuff turkey. Bake 30 minutes in casserole or longer in turkey.
Cut chicken into bite size pieces; arrange in an 8-inch square baking dish. Cover with wax paper and microwave at High for 6 to 8 minutes or until chicken is done. Cool; cut chicken into smaller pieces, if desired.
Boil sugar and water for 5 minutes. Place in a baking dish, 13 x 9-inch. Roll out dough and place sliced apples, cinnamon and dots of butter on it, then roll tight. Cut in slices. Place in baking dish with syrup. Bake at 450° for 20 to 25 minutes.
Put all of the ingredients listed in a blender; blend at low to medium speed (whip on some blenders) until smooth. Pour into an unbaked frozen pie shell. (Don't forget to prick pie shell with a fork!) Bake at 350° for 40 to 45 minutes. Allow to cool, then refrigerate for several hours.
Combine all the spices and mix until well blended. Store tightly covered in a cool dry location. (Note: Four times the amount makes about 1 cup.)
Wash and cut up fresh strawberries. Add to thawed frozen strawberries. Line bottom of cake pan with half of the strawberry mixture. Place Twinkies over the mixture. Add the other half of the strawberry mixture on top of the Twinkies. Top with the Cool Whip. Garnish with a few sliced strawberries to make it look pretty. Leave green leaves on the garnished strawberries.