HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion in 1 1/3 tablespoons butter. Preheat oven to 350°. Pour remaining 1/3 cup butter into an 11 x 7 x 2-inch baking dish. Toss cooked spaghetti in butter. Cover spaghetti with 1/2 tomato sauce, Swiss cheese, 1/2 pepperoni, 1/2 Mozzarella and all of mushrooms and onion. Sprinkle with oregano and basil. Top with remainder of tomato sauce, cheese and pepperoni. Bake 20 to 25 minutes.
Mix soups and water; add rice. Put into 9 x 12-inch pan. Sprinkle with curry powder. Lay pieces of frying chicken into soup and rice mixture. (I like thighs with skin removed or 1/2 breast pieces.) Sprinkle with 1 envelope Lipton onion soup mix. Cover pan tightly with foil and do not lift during baking. Bake 2 1/2 hours at 350°.
Mix the ingredients and pour into a pre-baked pie shell. Top with marshmallows if desired. Bake at 350° for 20 minutes, or until the mixture sets.
Do not peel cucumbers. Score with tines of fork before slicing. Slice and separate onions into rings and combine with cucumbers. Mix remaining ingredients and stir over low heat until sugar dissolves. Bring to a boil. While hot, pour over cucumbers. Cover. When cool, refrigerate.
Brown beef until no trace of red remains; drain off all fat and place cooked ground beef into large Dutch oven. Add pork to same pan, browning it until thoroughly done. Again, drain all fat. Add cooked pork to ground beef. Add bulk sausage to same pan; brown thoroughly, breaking up any large pieces. Use slotted spoon to remove cooked sausage to the cooked meat in the Dutch oven. Add minced onions to the sausage drippings, sauteing until transparent. Add garlic; continue sauteing, but be careful not to let the garlic burn. Use slotted spoon to remove to Dutch oven. Add celery; saute until just wilted. Add peppers; cook at least 5 to 10 minutes. Dump entire pan into Dutch oven, being sure to include the drippings.
Melt margarine in a 9 x 11-inch pan. Mix all other ingredients, except cheese. Pour batter over melted butter and sprinkle cheese on top. Bake at 375° for 30 minutes or until brown.
Place a layer of potatoes in a buttered baking dish. Add minced onion. Sprinkle salt, pepper and flour and dot with butter. Repeat until all ingredients are used. Pour hot milk over potatoes and bake at 350° for 1 to 1 1/2 hours. Serves 6.
Saute onion in oil till tender. Blend in flour, gradually. Stir in turkey stock. Blend well. Add tomatoes, potatoes, green pepper, bay leaves, paprika, salt, thyme and cayenne. Stir to combine. Bring to boil. Cover and simmer 15 minutes. Add turkey and corn and let simmer 45 minutes more. Makes 10, 1 cup, servings.
Preheat oven to 350°. Combine flour, baking powder, soda and salt; sift together. Cream together the peanut butter and shortening in large mixing bowl. Add eggs; beat well, then add dry ingredients alternately with banana pulp and buttermilk. Mix thoroughly, but do not beat. Pour batter into a well-greased loaf pan and bake for 1 hour or until done. Cool before slicing.
Drain pineapple, keep juice. Combine boiling water and Jell-O until dissolved. Add cold water, bananas, marshmallows and pineapple. Mix well and chill until set. Add enough water to pineapple juice to make 1 cup. Combine liquid, sugar, flour, butter and eggs; cook until thick. Add cream cheese and continue stirring until cheese is melted; let cool and spread over Jell-O mix. Top with Cool Whip.
Cream together margarine and sugar. Add remaining ingredients. Mix well and chill for 30 minutes. Roll into finger cookies and bake on ungreased cookie sheet for 20 minutes at 325°. Roll in powdered sugar while still warm.
Stir frozen juices and lemonade into cool tea. Pour over a block of ice in punch bowl. Just before serving, add ginger ale. Garnish with thin slices of orange and lemon. Makes 30 punch cup servings.
Put first 5 ingredients in saucepan and stir constantly. Boil 3 minutes. Remove from heat and add remaining ingredients. Drop by tablespoonful onto waxed paper. Let cool.
In 2-quart casserole, combine soup and milk. Stir in remaining ingredients except chips. Bake at 350° for 30 minutes until hot and bubbly. Stir. Top with chips. Bake 5 minutes more.
In 10-inch skillet, mix sausage, potatoes, pepper and thyme. Cook over medium heat, stirring until potatoes are browned. Reduce heat to medium; uncover and cook until potatoes are tender. Stir in all ingredients and continue cooking uncovered until vegetables are crispy and potatoes are tender.
Combine all ingredients except sausage to make glaze. Cook until bubbly, stirring frequently. Add sausages. Reduce heat and cook approximately 1 1/2 hours. Pour off excess sauce when ready to serve. Serves 18.
Cut a few slits on top of roast, for bacon drippings to penetrate meat. Spread mustard evenly over top and sides of roast; sprinkle with thyme. Place roast on rack in a baking pan. Cover tightly with bacon slices, wrapping around meat. Bake at 325° until meat thermometer, if used, registers 160°. Cooking time is about 1 3/4 hours. Check for doneness with a fork. Juices should run slightly pink for medium rare. Add onions 40 minutes before roast is done.
Thoroughly blend all ingredients; stir until smooth. Fill muffin pans 2/3 full with mixture. Steam for 20 minutes or until a toothpick inserted in the center of the puto comes out clean. Serve with grated coconut.
Mix pears, pecans and sugar; then set aside. Beat eggs; add oil, flour, soda, cinnamon, nutmeg and allspice. Add pear mixture; mix well. Bake in a greased and floured Bundt pan or tube pan at 350° for 1 hour and 10 minutes.
Butter 8 x 8 x 2-inch pan or a 10 3/4 x 7 x 1 1/2-inch pan. In medium saucepan, stir sugar, milk and salt. Boil 10 minutes. Add butter. Boil until it will form a soft ball when tested in cold water. Add vanilla and peanut butter. Beat and pour into buttered pan.
Put potato strips or slices on ice to crisp. Drain; pat dry on paper towel. Spread on pan (spray pan with Pam). Sprinkle with oil. Shake pan to spread oil. Bake at 450° for 30 to 40 minutes. Turn frequently.
Let cream cheese sit out at room temperature to soften. Place cream cheese in a bowl and gradually add powdered sugar, stirring until smooth and creamy (no lumps). After all powdered sugar is added and mixture is creamy, fold in Cool Whip and stir until well blended. Separate into the two pie crusts and refrigerate.
Combine the shallots, vinegar and wine in a saucepan and bring to a boil. Cook until reduced by half. Add the broth and cream and bring to a boil. Cook at a rolling boil about 45 seconds. Swirl in the butter. Add the salt and pepper and stir in the mustard and parsley. Yields about 3/4 cup.
Wash and cut up eggplant into 1-inch cubes. Sprinkle with salt and place in a colander to drain at least 1 hour, then rinse. Cut plum tomatoes into 1/2-inch cubes. Julienne green and red bell peppers, and red onion. Crush the garlic. Cut squash into bite sized rounds. Place oil in a hot skillet over medium heat. Saute the eggplant until just tender, about 15 minutes, stirring occasionally. Add onions, garlic, peppers and squash. Simmer 10 minutes, stirring occasionally. When veggies are tender add tomatoes, red wine vinegar and black olives. Simmer just enough to heat tomato and olives. Garnish with Parmesan cheese.
Beat egg whites; set aside. Mix all other ingredients together and then fold in egg whites last. Pour into unbaked pie shell (unless a large 9 or 10-inch shell is used, this will make 2 pies). Bake in slow oven at 300° for 45 minutes to 1 hour. The meringue comes to the top and the cinnamon makes it a nice brown topping for the pie.
Mix all ingredients thoroughly. Shape into balls the size of a walnut. Brown in 1/4 cup hot fat or vegetable oil. Remove meatballs and make gravy. Return meatballs to gravy; cook 15 to 20 minutes. Yield: 6 to 8 servings.
Mix soy sauce, sugar and m.s.g. Cut ribs in two and wash. Marinate ribs in soy sauce at least 2 hours. Cook at 350° for 1 hour on broiling rack. Turn ribs over halfway through cooking. Serve ribs with fried rice and pineapple chunks for a little something different.
Generously butter 2 loaf pans. Mix first 6 ingredients in a large saucepan. Over medium heat, boil to hard ball stage or to 250° on candy thermometer; stir constantly. Remove from heat and add vanilla and nuts (nuts are optional). Pour 1/2 of mixture into each loaf pan. Cool at least 4 hours. Remove from pans and cut into squares. Squares may be dipped or half dipped into melted chocolate chips.
Mix ingredients and store in refrigerator. Use as needed. Lasts 6 weeks. Bake at 350° for 30 minutes.
Melt butter; add onion, flour, sugar and sour cream. Melt 3 slices Swiss cheese, cut up, and mix all with green beans which have been cooked 5 minutes and drained. Bake at 350° for 1/2 hour covered on until bubbles. Serves 6.
Mix all of the ingredients in a large bowl. Form into rolls and wrap in double aluminum foil and refrigerate overnight. Bake 1 hour in 350° oven. Unwrap. Turn off oven and let dry until cool.
Mix pudding mix and Cool Whip. Add remaining ingredients and store in airtight container in the refrigerator.
Place apples and water in oblong baking dish. Mix together remaining ingredients. Sprinkle over apples. Bake at 375° for 40 to 45 minutes.
Sift flour and cocoa. Add sugar gradually to thoroughly beaten eggs, then, add melted butter. Add flour mixture; mix well, then add vanilla and nuts. Bake in 14 x 8-inch pan for 20 to 25 minutes at 350°.
In large mixer bowl, combine biscuit mix, sugar, cinnamon and allspice. Add evaporated milk, pumpkin, oil, eggs and vanilla. Beat until smooth. Cook on grill until golden brown.
Blend milk and lemon juice with wire whisk until well mixed. Pour into crust. Chill 1 to 2 hours. Garnish with whipped cream. Keep refrigerated.
Grease 8-inch square pan. Stir egg, brown sugar and vanilla together. Quickly stir in flour, mixed with salt and soda, then nuts. Spread in pan. Bake 18 to 20 minutes at 350°. Makes 16 (2-inch) squares.
Bake at 400° for about 15 minutes or until the biscuits are light brown and not doughy. Put on a plate and sprinkle with brown sugar. Serve.
Combine dry ingredients in large bowl. Add eggs and oil. Stir until moistened. Do not beat. Add vanilla, pineapple, nuts and bananas. Stir until mixed. Pour into 3 greased and floured pans. Bake at 350° for 25 minutes.
Combine milk and cocoa in saucepan; cook and beat over low heat until cocoa is dissolved. Add butter, sugar replacement, salt and vanilla. Bring to a boil; reduce heat and cook for 2 minutes. Remove from heat; add cereal crumbs and work in with a wooden spoon. Cool 15 minutes. Divide in half. Roll each half into a tube 8-inches long. Roll each tube in chopped nuts. Wrap in waxed paper. Chill overnight. Cut into 1/4-inch slices.
Mix all ingredients. Sprinkle bacon bits on top. Bake at 350° for 1 hour.
Heat a Dutch oven or large cooking pot with lid; add oil. Brown diced onion; remove onion.
Pour broth on bread and onion and celery in 1/2 stick of butter. Put with broth and bread. Put 3 tablespoons of flour, 1 stick of butter and 1 cup water for sauce. Stir until comes to a boil. Add 1 can cream of chicken soup. Take meat off chicken and place over dressing and pour sauce over. Bake for 20 minutes at 350°.
Sift flour and measure. Add salt and baking powder. Cream butter and sugar. Add eggs and vanilla. Add flour, a little at a time. Divide into 3 parts. Add cherries and food coloring to 1, melted chocolate and nuts to the second and leave the third plain. Line a bread pan with wax paper. Pack chocolate dough on bottom, plain in the center and cherry dough on top. Cover and put in refrigerator overnight. Turn out of pan. Cut into 3 strips and slice thin. Bake at 350° for 10 to 12 minutes.
Thaw frozen dough; roll to 12-inch square. Cut in 3 strips. Spread butter or margarine down lengthwise center of each strip. Combine brown sugar and cinnamon; sprinkle over butter. Top with chopped pecans. Bring dough up around filling, sealing edges to form 3 ropes. Place on greased baking sheet and loosely braid. Let rise until double (about 30 minutes). Bake at 375° for 30 to 35 minutes. Combine confectioners sugar and enough milk to make a thin glaze. Drizzle over braid while it is still warm. Sprinkle top with red sugar and trim with pecan halves.
Thaw spinach and drain well. Mix in other ingredients. Place tomato slices in the bottom of a greased baking dish. Place an ice cream scoop of spinach mixture on each tomato slice. Bake at 350° for 15 to 20 minutes.
Fry pepper and onion in a little olive oil or cooking oil on medium or low heat.
Beat together with rotary beater. Pour into lined 9-inch pie pan. Bake until set, about 40 to 45 minutes, at 375°.
Mix vegetables, salt and pepper; drain. Heat vinegar, sugar and oil to a boil and pour over vegetables. Mix well. Cover and refrigerate for 24 hours before serving. Keeps up to 7 days. This is very good with barbecue.
Spread over bottom of pan, pie filling, pineapple and dry cake mix. Sprinkle over top, coconut and pecans. Pour melted oleo over mixture. Bake at 350° for 40 to 50 minutes.
Beat together eggs, oil and sugar until light in color. Stir in zucchini. Stir in melted chocolate; mix well. Stir together flour, salt, baking powder, soda and cinnamon. Set aside 1/4 cup. Add flour mixture to egg mixture, mixing just to blend. Toss nuts with the remaining 1/4 cup flour mixture. Add to cake mixture and stir to blend. Spoon into greased tube pan or 2 (9 x 5-inch) loaf pans. Bake at 350° for 1 hour or until cake tests done with toothpick.
Cream butter and gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition. Combine buttermilk and soda, stirring until soda is dissolved. Add flour to creamed mixture alternately with buttermilk, beginning and ending with flour. Stir in vanilla and walnuts. Beat egg whites and cream of tartar until stiff and fold into batter. Pour into 3 greased and floured 9-inch round cake pans. Bake in a preheated 350° oven for 22 to 25 minutes. Cool in pans for 10 minutes. Remove from pans and cool on rack. Spread with Cream Cheese Frosting and press walnut halves around the sides.
Preheat oven to 350°. Wash and place chicken livers in 9-inch baking dish. Slice butter. Place over livers. Sprinkle with salt and black pepper. Add 1/2 cup water. Place in oven and cook for 40 to 45 minutes, turning and basting periodically. Do not allow livers to cook dry. Add water as necessary for a tasty sauce.
Mix together all ingredients except cheese and put into greased 9 x 13-inch pan. Top with cheese. Bake 2 hours at 250°.
Mix cream cheese, sugar and pumpkin pie spice on medium speed. Stir in pumpkin. Add eggs and mix until blended. Pour into crust. Bake at 350° for 40 minutes. Refrigerate for 3 hours or overnight.
Heat oven to 375°. Slit wieners to within 1/2-inch of ends; insert 3 strips of cheese in each slit. Separate dough into 8 triangles; wrap dough over wiener, keeping cheese up. Place on ungreased cookie sheet, cheese side up. Bake at 375° for 11 to 14 minutes or until golden brown.
Beat eggs; add sugar. Add flour and meal. Mix well, then add syrup, vanilla, melted butter and last add pecans. Bake at 300° for 45 minutes. Makes 2 pies.
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in melted shortening. Combine dry ingredients in a small bowl. Add dry ingredients and buttermilk to yeast mixture; mix well.
In a large kettle, combine tea and sugar. Add juices, cinnamon sticks and 12 of the cloves. Bring to a boil and boil for 2 minutes. Remove from heat. Serve warm or cool. Garnish punch bowl with orange slices and the rest of the cloves.
In medium saucepan, over medium-high heat, bring syrup to a boil. Reduce heat to medium-low and add banana slices. Cook for 5 to 7 minutes, or until banana is golden brown and maple syrup has thickened.
Preheat oven to 350°. Butter shallow baking dish. Arrange mushrooms in dish, stem side down.
Boil butter, margarine and sugar together for 2 minutes. Break crackers apart and spread on cookie sheet in single layer. Pour sauce over crackers. Top with sliced almonds. Bake at 350° for 8 to 10 minutes. Take off cookie sheet to cool.
Preheat oven to 350°. Beat eggs until light and foamy in large bowl. Beat in sugar, vanilla and margarine until creamy. Combine flour to egg mixture. Mix until blended. Stir in nuts at low speed. Pour into a 9 x 13-inch pan, greased with Pam. Bake at 350° for 25 to 30 minutes.
Saute meat in olive oil. Add spaghetti sauce and 1 can of water. Cook 15 minutes on the stove. Season to taste. Cook lasagna with oil. Mix cottage cheese, cheese and 4 eggs. Put in casserole. Layer sauce and lasagna. Sprinkle grated cheese on top. Bake at 375° for 40 minutes.
Brown hamburger and onion with green pepper. Drain well. Mix remaining ingredients and bring to boil. Then reduce and simmer 15 minutes or so. Salt and pepper to taste. Makes 6 to 8 servings.
Mix all the ingredients until well blended. Enjoy! Bake in two greased loaf pans for 1 hour at 325°.
In large pot, saute chicken, onion and garlic until chicken is slightly brown. Add water, rice, broth, seasonings and tomatoes. Bring to boil. Reduce heat. Cover. Simmer 45 minutes. Stir in peas and pimientos. Simmer 10 minutes. Serves 4.
Cook and drain macaroni. Butter Pyrex dish. Place a layer of Cheddar cheese, layer macaroni, layer of cheese, etc. Finish with layer of cheese. Add about 1/3 cup milk to complete. Bake at 375° for about 45 minutes or until cheese is golden and bubbly.
Wash spinach, drain and tear in small pieces. Put in salad bowl, sprinkle with bacon and eggs; chill. Mix remaining ingredients and chill. Just before serving, pour over spinach mixture and toss.
Put the chicken in boiling water for 7 minutes. Remove chicken, discard the water and return chicken to pan. Add all ingredients, except the olives. Simmer 2 hours, add the olives and simmer 15 minutes.
Combine beef, bread crumbs, onion, egg, salt, pepper and 1/2 cup tomato sauce. Spoon into a 10 x 6 x 2 inch baking dish and shape into a loaf. Combine remaining 1/2 cup tomato sauce and remaining ingredients and pour over meat loaf. Bake at 350° for 1 hour 15 minutes, basting occasionally with sauce.
Mix together rice, soup, mushrooms, water and onion soup in a 5 quart casserole dish. Add chicken pieces. Cook on full power for 20 to 22 minutes. After 11 minutes turn chicken pieces over and sprinkle with paprika for color.
Mix and cream together butter, sugar and cream cheese. Stir in remaining ingredients. Pour into greased Bundt pan and bake at 325° for 1 1/2 hours.
First of all quinoa (pronounced "keen-wa") is an alkalizing grain. It is hardy and contains the highest amount if protein of any grain. It cooks quickly and makes a delicious, crunchy dish. It is high in calcium, phosphorus, iron, B vitamins, and vitamin E and has an ideal balance of amino acids. Wash quinoa thoroughly to remove the saponin, the rust-colored coating that protects this seed against insects, birds, and the sun. While cooking, the germ on the outside of the grain unfolds like a partial spiral giving the finished cooked product a lovely appearance.
Pour butter into a 13 x 9 x 2-inch baking dish or pan. Sprinkle Parmesan cheese over butter or margarine. Place potatoes with cut side down over cheese. Bake, uncovered, at 400° for 40 to 45 minutes or until tender. Makes 8 servings.
Combine chicken, 1/4 cup picante sauce, cream cheese, onion and oregano in skillet. Place over low heat until cheese is melted. Stir in 1/2 cream cheese. Place chicken mixture in center of each tortilla. roll and place seam side down in lightly greased 12 x 7-inch baking dish. Spoon remaining 3/4 cup picante sauce over enchiladas. Cover with remaining cheese. Bake at 350° for 15 minutes.
All ingredients finely chopped. In large bowl combine ingredients together well. Fill each egg roll skin with 2 tablespoons mixture. Fold 2 sides over mixture, brushing last fold with water. Roll between palms to seal and shape. When ready to cook, preheat oil to 325°. Drop egg rolls into hot oil. Fry until golden brown on both sides. Drain on paper toweling. Keep warm in oven until ready to serve. Serve with Chinese hot mustard or a sweet-sour sauce. Can be made in advance and frozen. Serves 8.
Thaw the corn. Heat the oven to 350°. Butter a 9-inch cast-iron skillet or cake pan. Cut cheese into slices about 1/4-inch thick. Slice the peppers. Combine cornmeal, baking powder and salt; stir in thawed corn. Melt the butter. Mix together the eggs, sour cream and melted butter. Pour egg mixture into cornmeal mixture; stir until combined, but still lumpy. Pour in the remaining batter. Bake until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Serve warm from the skillet.
Use only white part of leeks and chop fine. Saute leeks and onion in melted butter until soft (about 10 minutes). Stir in potatoes and chicken broth. Heat to boiling. Simmer uncovered for 45 minutes until potatoes are done. Remove from heat and put in blender. Blend until pureed. Stir in cream, milk, salt, pepper and spices. Cool and serve!
Combine all ingredients; mixture should be very moist but not soupy. Pour into buttered 9-inch by 9-inch baking dish. Place on middle rack of non-preheated oven. Bake at 350° for approximately 1 hour 15 minutes, until top is golden brown. Serve warm with Amaretto Sauce. Makes 20 to 24 servings.
Pare narrow strips around center of potatoes. Mix remaining ingredients in a 2-quart microwavable casserole dish. Microwave on High until butter is melted, about 60 seconds. Add potatoes, turning to coat with butter. Microwave on High for 10 minutes; stir. Microwave until potatoes are tender, 5 to 10 minutes. Let stand, covered, for 3 minutes. Stir before serving.
Combine sugar, egg substitute and one banana. Add remaining three bananas and flour along with baking soda and vanilla. Pour into muffin tins. Bake at 350° for 20 minutes. Makes 18 muffins. Enjoy!!
Spread peanut butter on half of the crackers. Top with remaining crackers to make sandwiches. Refrigerate.
Preheat oven to 350 degrees. Melt butter in 13 x 9 inch baking pan in oven. Sprinkle graham cracker crumbs over melted butter, stir well and press onto bottom of pan. Sprinkle with nuts, coconut and Shapes & Morsels. Pour sweetened condensed milk evenly over top. Bake for 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack.
Use small pan. Stir constantly until mixture thickens and becomes shiny. Pour immediately over cake. Sets fast!
Cook spaghetti according to	directions on package. Drain and rinse	with hot water. Combine remaining ingredients, except the cheese.	Add to drained spaghetti and blend. Pour into 1	1/2 quart casserole dish. Sprinkle with cheese and bake at 350° for 30 to 35 minutes.	Allow 15 minutes more baking time if frozen.
Drain green beans. Cut slices of bacon in half. (You want 2 short pieces instead of 1 long piece.) Take about 8 green beans and lay on end of short piece of bacon. Wrap bacon around green beans. Place on cookie sheet. Repeat until all green beans have been used. Place in a 375° oven and bake about 40 minutes. Remove when bacon reaches desired crispness. Makes about 20.
Dissolve jello in hot water. Stir in cranberry sauce, pineapple, juice and nuts. Pour in an 8 x 8-inch pan and chill until firm.
Layer bread slices in pan 2 layers high. Beat eggs with milk. Add nutmeg and cinnamon. Add vanilla. Pour over slices of bread. Place, covered, in refrigerator overnight.
Mix first 5 ingredients together, then add to other ingredients. Refrigerate to blend flavors.
Add shortening, vanilla, egg yolks and 1/2 cup milk. Add flour and milk. Beat 2 minutes. Scrape sides and bottom of bowl. Add rest of milk. Beat 2 more minutes. Spoon batter into prepared pan. Bake 60 to 70 minutes at 350°.
Prepare pastry. Chill, but do not bake. Toss Swiss cheese and flour in pie shell. Cover with sauteed onion slices and sliced tomatoes. Sprinkle with basil and oregano. Cover with remaining cheese. Beat eggs in small bowl; add the half and half. Pour egg mixture into the pie plate. Bake for 40 to 45 minutes. Let stand 10 minutes before cutting. Makes 6 servings.