HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Coat a 9 x 13 baking dish with nonstick cooking spray. Spread about 1 1/2 cups of sauce over the bottom. Place 3 lasagna noodles lengthwise over the sauce. (Don't worry if the uncooked lasagna noodles don't extend the full length of your baking pan; they will expand in baking.) Top with another 1 1/2 cups of sauce, then scatter the spinach over the sauce. Drizzle with olive oil. Top with spinach with half of the Ricotta cheese, placing it randomly in heaping tablespoonfuls. Arrange half of the Mozzarella slices on top and sprinkle with half of the grated dry Jack cheese. Top with 3 more lengthwise lasagna noodles, another 1 1/2 cups of sauce and then the remaining Ricotta and Mozzarella. Bake for 45 to 50 minutes until bubbling and the top is browned. Let stand 10 to 15 minutes at room temperature, then cut in squares to serve. Makes 6 to 8 servings.
Preheat oven to 400°. Grease a 12-cup muffin pan. Sift flour, sugar, baking powder and salt into a medium bowl; make a well in the center. Mix milk, egg, oil, banana and walnuts in a small bowl. Pour mixture into well. Mix batter just until moistened; do not overmix. Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes out clean or until muffins are golden brown, about 15 minutes. Makes 12 muffins.
Cook sugar, soda, buttermilk and salt in large heavy saucepan until a soft ball forms in cold water. Remove from heat and cool. Add butter, vanilla and pecans. Beat until stiff and creamy. Drop by spoonfuls on waxed paper.
Combine flour, salt and powder in plastic bag. Toss the chicken to coat evenly. Melt butter in pan; brown chicken pieces. Combine remaining ingredients in saucepan; bring to boil. Pour over chicken pieces, cover and simmer 40 to 45 minutes until tender.
Dissolve Jell-O in 2 cups boiling water. Add the cranberry sauce and crushed pineapple with juice. Mix well. Put in individual molds or 9 x 9-inch dish. Refrigerate.
In large skillet, bring broth, tomatoes and broccoli to a boil over high heat. Add orzo; reduce heat. Cover and simmer for 7 to 8 minutes, stirring occasionally. Add raw, cleaned shrimp, salt and pepper. Return to a simmer; cover. Stirring occasionally, cook 3 to 4 minutes, or until shrimp turn pink and broccoli and orzo are tender. Remove from heat. Stir in Feta and basil. Serves 4.
Melt margarine in oblong Pyrex baking dish. Mix the flour, brown sugar and pecans into the melted margarine. Bake for 15 minutes at 350°. Cool well. Mix sugar, cream cheese, Cool Whip and vanilla and pour into cooled crust. Add pie filling on top. If desired, top with small carton of Cool Whip.
Mix the first 6 ingredients in a 2-quart casserole. Sprinkle with 1 cup sharp cheese. Mix 2 cups bread crumbs in 3/4 stick melted margarine; stir until coated. Sprinkle on top of casserole. Bake for 30 minutes at 350°. Can be made the day before serving. Remove from refrigerator about 2 hours before serving.
Cook and cut into small pieces chicken, saving 1 cup of broth. Mix together all ingredients except 3/4 cup of stuffing mix. Spray casserole dish and add ingredients. Sprinkle remaining stuffing mix over top. Drizzle with melted butter. Bake at 375° for 30 minutes or until lightly browned. Makes 6 servings.
Combine tofu, egg whites, whole egg, milk, oregano, garlic powder, 1/2 cup cheese, 1/4 teaspoon pepper and 1/8 teaspoon salt in blender. Cover and blend or process until smooth. Stir in corn and dried onion. Prepare a 9-inch pie plate by spreading margarine over the bottom and sides and sprinkling with bread crumbs. Pour tofu mixture into pie plate. Bake, uncovered, at 350° for 30 to 35 minutes (a knife inserted near the center should come out clean). Arrange tomato wedges on top of quiche and sprinkle with remaining cheese. Bake until cheese is melted (about 3 minutes). Garnish with parsley. Makes 4 servings.
Open buns and turn brown side up. Melt butter in small container and pour over buns. Mix eggs and sugar well. Add milk and vanilla. Beat well and pour over buns. Bake for 30 minutes or until done at 350°.
In a small pan, add water, sugar and gelatin. Cook over low heat until gelatin and sugar are dissolved. Stir occasionally and remove from heat. Stir in strawberries and chill for 1/2 hour. When mixture is cold, stir in yogurt until completely combined. Gently fold in egg whites. Store in refrigerator about 4 hours.
Combine Cool Whip and condensed milk; stir until smooth. Drain pineapple and mandarin oranges; add to mixture. Mix in nuts to taste. Pour in graham cracker shells and refrigerate for 2 hours. Makes 2 pies.
In a large bowl, combine the first six ingredients. Combine honey and oil and stir into the oats. Spread mixture in a 13 x 9 x 2-inch pan (cookie sheet). Bake at 300° for 40 to 50 minutes. Stir every 15 minutes. Remove from the oven.
Sift flour with baking powder 2 or 3 times. Cream sugar and butter until smooth. Add eggs, one at a time, beating well. Add milk and flour a little at a time until smooth. Add vanilla and mix well. Bake at 350° for 1 to 1 1/2 hours.
Beat eggs slightly. Gradually add sugar and beat until thick. Melt butter and cocoa together; mix into sugar mixture. Mix in flour. Bake in greased 9 x 13-inch pan at 300° for 40 to 45 minutes.
Mix all ingredients and add bacon to top. Bake at 350° for 30 minutes.
Dissolve gelatin in boiling water. Add the sherbet. Stir until all sherbet is melted. Beat the Dream Whip with the milk and vanilla. Combine the 2 mixtures and add the oranges, saving a few slices to decorate the top.
Prepare pudding according to package directions, using 3 cups skim milk. Fold in 1/2 of Cool Whip. Reserve 6 Nilla wafers and 1 banana.
Mix all ingredients in large bowl. Grease 9 x 13-inch pan. Cook in 350° oven for 1 1/2 hours.
Sift flour, sugar and salt. Add enough evaporated milk to make paste. Beat in egg yolks, one at a time. Add rest of milk and finish filling pan with sweet milk. Cook in a double boiler until it begins to thicken. Add butter and vanilla.
Crumble and brown sausage and drain off fat. In a mixing bowl beat eggs and add milk. Add cubed bread, salt and mustard. Add cheese and sausage. Pour into glass dish (8 x 13-inch) and refrigerate. Bake at 350° for 45 minutes or until done. Set out and cut.
Cream together shortening and sugar; beat in eggs. Sift together flour, baking soda and salt. Combine flour mixture with shortening mixture. Stir in candy pieces. Shape into rolls and chill overnight or several hours. Cut into thin slices and bake for 12 minutes at 350°. Remove from pan immediately.
Cook macaroni	according to package directions. Brown hamburger with onion and	add sauce and soup and mix well. Place in casserole dish.	Top with cheese and bake in a 350° oven for 30 to 40 minutes or until done. Serves 8 to 10.
Heat wok or skillet on high. Add oil; when hot, add salt, garlic and ginger. Remove before they burn. Add beef; cook until tender. Add broccoli and cook about 2 minutes, until crisp. Add sherry, soy sauce and chicken stock. Add cornstarch in water. Stir-fry 10 to 30 seconds until slightly thickened and glossy. Serve over rice.
Cream butter and gradually add sugar at medium speed on electric mixer. Add eggs, one at a time, beating well each time. Combine flour and baking powder. Add and mix after alternately adding flour to creamed mixture with milk, beginning and ending with flour. Stir in vanilla.
Combine sugar, pecans and flour. Set aside. Combine melted oleo, eggs and vanilla into flour mixture until just moistened. Grease muffin tins. Fill muffin tins 2/3 full. Bake 20 to 25 minutes or until done.
Blend all ingredients together. Bake in 10-inch tube pan that has been greased and floured. Bake at 350° for 1 hour or until done. Cool before taking out of pan.
Rub roast with salt and pepper. Add ingredients and cook together 4 hours at 300°. Delicious.
In a large skillet or wok, fry bacon until crisp. Add onion and cook until onion starts to soften. Push onion and bacon aside and scramble eggs in the center. Mix bacon, onion and eggs together, then push to side. In center of skillet, mix ginger, celery seed, garlic and soy sauce. Stir in bacon mixture. Add rice. Stir until thoroughly mixed and all rice is coated. More soy sauce can be added if necessary. Cook until rice is thoroughly heated.
Rinse berries and shake off water. Peel, slice and core apples. Grease a 13 x 9 x 2-inch pan. Combine fruit and put into pan. Mix dry ingredients and cut in oleo. Sprinkle crumbs onto fruit. Bake at 375° for 45 minutes.
Melt butter in deep casserole. Let cool. Combine flour, sugar, baking powder, salt and water. Pour batter on top of butter. Do not stir. Pour sweetened fruit on top. Bake 30 minutes at 375°.
Combine ground	beef, rice, bread crumbs, salt, parsley and 2 tablespoons water. Shape into an 8-inch square or pack evenly in an 8-inch pan. Cut 3 lines on one side and 4 lines on the other side to make 20	equal sections. Shape each section into a meatball. Heat oil in a large skillet. Brown meatballs in hot oil over medium heat, turning frequently.
Preheat oven to 350°. Mix first four ingredients together until smooth. Toss flour and chips together and add to cheese mixture. Pour into pie shell and bake for 35 minutes, or until center is springy. Cool before serving.
Fry hamburger in a large skillet. Drain. Add sauce and simmer 15 minutes. Cook noodles according to package directions.
Preheat oven to 350°. Make stuffing mix according to package directions, decreasing water by 1/4 cup; stir in 1/4 cup preserves. Spoon stuffing into ungreased 1-quart casserole. Brown pork chops in oil over medium heat. Arrange pork chops and peaches over stuffing. Spoon remaining 1/4 cup preserves over chops. Cover and bake for 45 minutes to 1 hour or until pork chops are tender. Garnish with parsley.
Stir and put into 1 1/2-quart casserole dish. Cook and put into refrigerator overnight or all day.
Pare eggplant; cut in 1 inch squares.	Cook in boiling salted water 8 minutes. Add egg, milk, butter, onion and dry bread crumbs. Place in	greased 1 quart buttered dish.	Top with buttered crumbs. Bake at 350° for 30 minutes.
Saute onion in butter. Mix zucchini and onion and add croutons, chicken, soup and sour cream. Trim ends of zucchini and slice in halves lengthwise. Boil in salted water until tender, about 4 minutes. Use 1 1/2-quart casserole; use more croutons or bread crumbs on top and bake at 350° for 30 minutes.
Lightly mix all ingredients. Bake in a square baking pan in 350° oven. Serve hot and cut into squares.
In plastic bag combine first four ingredients. Shake. In large skillet add 2 tablespoons of oil and brown shaken ingredients. Add onions, 1 cup water and apple juice. Cover and simmer for 1 1/4 hours until tender. Add carrots, parsley and spices. Simmer 30 minutes more. Blend 1/2 cup water and 3 tablespoons of flour. Stir into stew. Cook and stir until bubbly.
Brown meat and onion. In large casserole arrange alternate layers of meat mixture and vegetables, beginning and ending with meat. Combine soup with water and pour over top. Punch holes in mixture to allow soup to go through. Cover and bake at 325° about 2 hours. Melt cheese on top (optional).
Cut up apples as for regular pie. Add 1/2 cup brown sugar and pour into unbaked pie shell. Mix flour, remaining brown sugar and butter until crumbly. Spread this mixture over the top. Bake at 350° until apples are tender and crust is golden, about 40 to 50 minutes.
Heat Crisco oil in large (at least 12-inch) skillet on medium heat. Add onions and bell peppers. Cook and stir until tender. Remove to serving platter. Cover to keep warm.
Saute onion in margarine in skillet. Add remaining ingredients, except 1/2 cup cheese, with 1 cup boiling water; mix well. Pour into greased 2-quart casserole. Cover; bake at 350° for 30 minutes. Stir well; sprinkle with remaining cheese. Bake, uncovered, 45 minutes longer. Yields 6 servings.
Put a layer of peeled and sliced apples in a baking dish. Sprinkle with sugar and cinnamon and then bread crumbs. Repeat, ending with bread crumbs and butter on top. Sprinkle with water. Cook until apples are tender (about 30 to 40 minutes) and bread crumbs are brown in 400° oven.
Beat milk and lemonade. Fold in Cool Whip. Pour into shell. Chill thoroughly.
Saute onion in butter, milk and cream of chicken soup. Mix broccoli, rice and soup mixture together. Mix in Cheez Whiz. Bake at 350° for 30 minutes.
Combine and boil water, shortening or oil, sugar, salt, cloves, cinnamon and raisins. Cool.
In Dutch oven, fry bacon until crisp. Remove bacon and keep warm, but don't let get soggy. Pour off all but 2 tablespoons bacon grease, trying to save all browned residue in pan. Cook onion in bacon grease until translucent, but not brown. Add remaining ingredients. Cook 15 to 20 minutes.
Put peanuts in food processor and chop. Add other ingredients and mix well. Serve with apple slices for a caramel apple taste. (Sprinkle apples with Fruit-Fresh to keep from turning dark as quick or dip in pineapple juice.)
Preheat oven to 375°. Cook noodles according to directions. Cool in cold water. Set aside. Saute red pepper and onion until tender in 3 tablespoons of butter. Combine spinach, pepper, onion, 1 1/2 cups Mozzarella cheese, Ricotta cheese, 1/2 cup Parmesan cheese and egg; set aside.
Melt butter in a 13X9-inch baking dish. Place fish filets on top of butter in dish. Mix dry ranch dressing, mayonnaise and milk. Pour over fish, top with sliced cheese. Crumble crushed chips over cheese. Bake in 350 oven for 40 minutes or until done.
Combine 1/2 package (5 1/2) crackers with 1 tablespoon melted butter. Press into pie plate and microwave for 2 minutes to set.
I choose the fruit and gelatin in the same flavor such as strawberries and strawberry Jell-O, peaches and peach Jell-O, cherries and cherry Jell-O, etc.
Mix the sugar, vinegar, oil, tomato soup and Worcestershire sauce in a boiler and let boil 2 minutes. Add carrots, onions and pepper. Mix well and let marinate in refrigerator for 12 hours before serving.
Cook potatoes in boiling water for 15 minutes or until tender; drain well. Mash potatoes in large bowl of electric mixer. Add cream cheese, sour cream, salt, pepper and garlic. Beat at high speed until smooth and creamy-light. Stir in chopped chives.
Crush Oreos and mix with melted butter. Put in bottom of 9 x 13 dish (hold back 1/2 cup of this mixture for topping).
Combine grapefruit sections, orange sections and orange rind in bowl. Chill in refrigerator. Mix honey, yogurt and sesame seed in small bowl. Chill. Add dressing to fruit. Mix gently. Spoon into serving dishes, then sprinkle with almonds.
Mix drained crushed pineapple, nuts, sugar, lemon juice and milk together. Fold in Cool Whip and put into 2 (9-inch) baked and cooled graham cracker crusts and refrigerate. Makes 2 pies.
Soak strawberries in vodka for 1 hour. Add orange juice and cranberry juice. When ready to serve, add ginger ale and sherbet. Make a block of ice to float in punch.
Bake brownies according to package. Let cool! Prepare chocolate mousse according to package. Break candy into small pieces.
Mix all ingredients; garnish with ice ring and fruit slices. Serves 40 to 60 cups.
Cook and cube chicken breasts. Set aside. Mix together celery, water chestnuts and onions. Set aside. Make sauce of mayonnaise, soup and curry powder. Melt butter.
Combine first 3 ingredients in a medium saucepan. Cook over low heat, stirring constantly, until sugar is dissolved and butter melts. Let cool slightly. Add eggs, vanilla and salt to mixture, stirring well. Pour into pastry shell and top with pecan halves. Bake at 325° for 50 to 55 minutes. Yield: 1 (9-inch) pie.
Mix the 2 packages jello with 1 cup hot water until thoroughly dissolved. Next add the cold water. Put into fridge until it's just barely beginning to gel. Remove from fridge and add the strawberries and whipped whipping cream. Cut the cake into large bite sized pieces. Add to other mixture. Mix well. Fold into an angel food cake pan and place in fridge overnight!
Break tuna into small pieces. Stir in onion, pimento, rice and Tabasco sauce. Pack into baking dish. Mix mushroom soup with water and pour over tuna. Refrigerate a few hours. Sprinkle cheese over top. Bake in oven (350°) for 30 to 35 minutes.
Mix flour and salt in bowl. Combine milk and oil in cup; do not stir. Add flour mixture all at once. Mix with fork. Shape into ball; divide into 2 portions.
In pan, melt butter or margarine. Mix egg and water (whip). Pour into melted butter. Wait a few minutes until omelet starts getting solid around edges. Lift around edges so liquid from omelet can get to bottom of pan. Pour sour cream, parsley, pepper and onions into omelet. (Don't turn over yet.) Let simmer for about 2 minutes. Lift around edges only with spatula; take pan in hand and as you start to pour omelet, fold over using the pan.
Preheat oven to 350°. Grease and flour 9 x 13-inch baking pan.
In a large bowl, stir together first 5 ingredients until smooth. Add remaining ingredients. Toss to coat potatoes well. Cover and chill. Makes 5 cups.
Put warm butter over chocolate chips and stir. Blend all remaining ingredients and stir in chocolate chip mixture. Pour into unbaked pie shell. Bake 30 to 40 minutes at 350°.
Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat water. Fill mug 1/3 full of cocoa mixture. Pour in hot water. Stir to combine. Also works with warm milk.
Pre heat oven to 425 degrees and coat muffin tins with nonstick cooking spray. Place dry ingredients in mixing bowl and blend with fork. Beat liquid ingredients together in separate bowl. Add liquid & dry ingredients together and blend with a fork until flour is moistened and raisins and nuts. Fill muffin time 3/4 full place in oven and lower temperature to 400 degrees. Bake for 17-20 minutes or until browned
Line bottom of 8-inch square pan with graham cracker squares, cutting to fit as necessary. Combine sugar and corn syrup in 2-quart microwave-proof bowl. Microwave at High stirring every 2 minutes, until mixture boils; boil 3 minutes. Stir in chocolate chips, peanut butter and peanuts. Pour over crackers; spread carefully. Cover; refrigerate until firm. Cut into 2-inch squares.
Wash and drain rice. Mix rice, sausage, ground beef, onion, bell pepper, sage and salt and pepper. Make in balls size of walnuts. Drop into rapidly boiling water (enough to cover). When almost done, add 1 can tomatoes. Cook few minutes longer. Serve immediately.
Mash potatoes; add cream cheese, sour cream, salt and pepper. Beat at high speed until smooth. Stir in chopped chives. Spoon into lightly buttered 2 1/2 quart baking dish. Sprinkle with paprika and butter. Bake at 350° for 30 minutes.
Place rice in shallow baking dish. Drain vegetables. Save liquid. Spread vegetables over rice. Mix reserved liquid with water to make 1 1/2 cups and mix with soup. Pour over vegetables. Place chops on top and brush with soy sauce. Bake 1 hour, covered, at 350°. Sprinkle on onion rings and bake 10 minutes more.
Cut up broccoli, chop onion, crumble bacon and mix together; add cheese. Mix salad dressing, sugar and red wine vinegar, then pour over salad and stir well. Refrigerate and serve. This is good with big meals or hamburgers.
Melt bark and peanut butter together in microwave 90 seconds. Spread on wax paper. Melt chocolate chips in microwave and swirl on top of bark and peanut butter mixture. Cut or break when cool.
Combine. Garnish with fresh strawberries. May use green ice cubes for Christmas.
Mix chopped tomatoes, onions, peppers, celery seed, and mustard seed. Add salt. Pour mixture into cheesecloth or colander, let drain overnight. Add sugar and vinegar. Put into sterilized jars and seal. Makes 4 pints. Will keep approximately 4 weeks, but it never lasts that long. Enjoy.
Crumble enough cookies in bottom of Pyrex dish to cover the bottom. In a bowl, mix jello with 2 cups hot water and stir to dissolve. Add ice cream and strawberry jello and stir until ice cream is melted. Pour over cookies and chill until firm. Serve with Cool Whip.
Peel and boil potatoes until almost tender. Do not overcook. Allow to cool; slice lengthwise into very thin pieces.
Combine beans, brown sugar and prepared mustard. Put into a 1 1/2-quart casserole dish. Separate onion slices into rings. Stir in the beans. Cut luncheon meat into 6 slices. Spread with additional mustard. Arrange on top of beans; sprinkle with additional brown sugar. Bake at 375° for 30 minutes. Serves 6.
Combine all ingredients with 1/2 cup of the crushed cereal. Mix and refrigerate at least 30 minutes. Form into a ball.
*Or substitute 1/2 cup brown sugar and 1 cup light Karo for the white sugar and dark Karo.
Beat eggs with mixer until fluffy. Add oil and mix. Add sugar and berries and mix. Sift together flour, cinnamon and baking soda into a large bowl. Add to berry mix. Add almonds. Bake 1 1/4 hours in a 350° oven. Cool on rack 10 minutes. Remove from pan.
Cut chicken wings apart. Discard wing tips. Sprinkle with Tony Chachere's to taste. (If you want them hot add more seasoning to them.) Let sit until you can see sweat droplets on the chicken. Drop into hot vegetable oil. Cook until done (it doesn't take long to cook). Take them out of the oil and drop them straight into the bar-b-que sauce of your choice. Coat them heavily with sauce and put on a platter. Do this until they are all done. Let sit a few minutes.
Melt butter. Stir in brown sugar and corn syrup. Bring to a boil. Cook until sugar dissolves, about 1 minute, stirring constantly. Stir in whipping cream. Return to a boil. Remove from heat. Serve over ice cream, apple pie, etc.
Grease two 9 x 5 x 3-inch loaf pans. In a medium bowl, stir together dry ingredients and spices; set aside. In large bowl, combine sugar, egg, pumpkin and oil. Add dry mixture to pumpkin mixture, stir just until moistened. Fold in berries and almonds. Pour batter into prepared pans. Bake at 350° for 60 to 65 minutes or until toothpick inserted near center comes out clean. Cool on wire racks for 10 minutes. Remove from pans, cool completely. Wrap and store overnight.
Mix soup, sour cream, cheese and onion. Add beans and corn. Turn into 2-quart greased casserole dish and sprinkle with cracker crumbs. Bake at 350° for 30 to 45 minutes.
Add broth, basil, oregano. garlic and chicken to crockpot. Cook on low for 8-10 hours, or high 3-5 hours. When it is almost done; mix cornstarch and water and place in a container with a lid; shake vigorously then stir mixture into crockpot broth to thicken.
In saucepan, mix sugar, cornstarch, lemon juice, egg and juice from canned pineapple. Cook over low heat, stirring constantly, until mixture thickens (4 to 5 minutes). Cool. Stir in whipped topping. In a large bowl, mix apples, pineapple chunks, marshmallows and peanuts. Pour in dressing mixture. Toss well. Refrigerate for 3 to 4 hours.
In large bowl, dissolve yeast in warm water; set aside. In small saucepan, melt 1/2 cup butter with sugar, salt and evaporated milk. Cool to lukewarm and stir into yeast mixture. Add sifted flour and knead until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover and let rise unti doubled in bulk.
Put all ingredients into blender at one time. Blend until mixed together. Pour mixture into 10-inch pie pan, slightly greased. Bake 1 hour at 350°.
Mix and stir the first 4 ingredients until marshmallows are melted. Refrigerate until mixture begins to set. Stir in mayonnaise, pineapple and pecans. Pour into a 9 x 13-inch Pyrex bowl. Return to refrigerator to congeal. Cut into squares; serve on lettuce.
Fry onion, garlic and hominy until onion is clear and hominy starts to pop. Add ground meat and warm. Put in tamales, whipping as much juice off the papers into the pan as possible. Mix and cut up the tamales; cook until all are warmed through. Can be put in oven to bake for 20 minutes or just left to cook in frying pan. Top with grated cheese and serve with a green or fruit salad, French bread and green vegetable.
Mix cucumber, onion and salt. Drain after 1 hour. Mix sugar, vinegar, black pepper and turmeric. Let come to a boil. Pour in cucumber mixture and let come to a second boil. Put in jars and seal tight. Real good to eat with brown beans.