HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef. Drain. Add Ragu sauce. Mix well. Cook spaghetti. Drain well and add to sauce. Mix well. Put a layer of sauce and noodles, a layer of Parmesan cheese, a layer of Cheddar cheese and a layer of Mozzarella cheese in a casserole dish. Repeat layers again. Bake at 350° for 30 minutes.
Simmer dry beans in water with bouillon cubes and onion for 3 to 4 hours. Add vegetable patties and tomatoes and simmer another hour. Add remaining ingredients and simmer about one more hour. Makes a great, almost fat-free meal!
In large bowl, mix 4 cups bran, flour, soda and salt. Pour into this the rest of the bran mixed with boiling water and shortening. Add eggs and buttermilk. Stir well and refrigerate overnight. Bake as many muffins as needed in a 350° oven for 15 to 20 minutes. Batter keeps 6 weeks in refrigerator. Makes 5 dozen.
Mix sugar, margarine, egg and mashed bananas. Add dry ingredients together and sour cream. Pour into a greased and floured loaf pan. Bake at 350° for 1 hour and 10 minutes or until brown and springs back as you touch it.
Combine mayonnaise, mustard, celery seed, salt and pepper; mix well. Add potatoes, eggs, onion, celery and pickle; mix lightly. Chill. Serves 6.
Boil chicken breasts until tender. Drain vegetables; mix with celery and chicken soup. Add 1 1/2 cans of chicken broth. Debone and chop chicken. Line casserole dish with chicken. Pour vegetable and soup mixture over chicken.
Whip orange juice, yogurt or ice cream, Cool Whip and orange extract together. Fold mandarin oranges into mixture. Pour into pie crust and freeze until firm. Serves 6.
Saute onion in hot oil until soft; add tomato paste, tomatoes and water; stir well. Add seasonings, cover and simmer 1 hour, stirring occasionally. While sauce is cooking, cook rigatoni in 5-quarts of salted water for 10 minutes. Drain; rinse with cold water; drain well. Remove casing from sausage; break up meat and brown well. Add bread crumbs, milk and egg; mix well. Stuff each rigatoni with filling. Layer sauce and rigatoni into large casserole dish. Sprinkle with cheese. Bake in moderate oven (350°) for 35 to 45 minutes. Serve at once.
In small bowl of mixer, beat cheese until light. Gradually beat in sugar. Thin frosting as you beat with juice until it is of a good spreading consistency. Add vanilla and grated peel. Makes enough to frost two 9-inch layers. Increase recipe for 3 layers (8 ounces cream cheese, etc.).
Mix ingredients except for tomato, cheese and buns. Lay buns on cookie sheet. Top with mixture then lay slice of tomato then cover with cheese. Bake at 300° until cheese is bubbly and is heated throughout.
Mix chips, peanut butter, margarine and vanilla in large bowl. Microwave on Medium for 2 minutes and stir. Microwave longer if not smooth. Pour over Chex until all pieces are covered and stir to cover well. In large bag, shake cereal and powdered sugar until mixed. Spread on wax paper and let cool.
In a 9 x 13-inch pan put graham cracker crumbs, 1/2 cup oleo and 1/2 cup sugar.
Combine all ingredients except 1/2 of the coconut and mix thoroughly. Shape into 1-inch balls and roll in remaining coconut.
Mix and put in a greased casserole. Put crushed potato chips on top. Bake 1 hour at 375°.
Put oil and popcorn in pan; heat until popcorn starts popping. Shake vigorously until corn stops popping. Remove from pan and put into favorite popcorn bowl. Melt butter; dribble over popcorn. Salt. Eat while hot; lick salt from bottom of bowl.
Boil eggs; slice and mash with a fork into fine pieces. Slice Spam into very small pieces. Mix Spam pieces, eggs and cheese with 1 teaspoon mayo. Open the buns and spread mixture on each half. Brown under the oven (broil) for a few minutes, until melted and slightly toasted. Mixture will keep in the refrigerator for a week.
Mix jello and hot water; cool to consistency of egg whites. Whip in Miracle Whip and add remaining ingredients. Pour in a large Pyrex dish or mold and chill overnight.
Beat butter and sugar; add eggs, salt and coconut. Add flour, baking powder and milk. Bake in muffin tins at 350°.
Salt and pepper the pork chops. Dip in beaten egg, then in the bread crumbs mixed with rosemary. Brown the breaded chops in Wesson oil. Add celery and water; cover and simmer over low heat 30 minutes. Uncover the last 5 minutes to crisp the coated chops. Makes 6 servings.
Place ham fat side up on a rack in open roasting pan. Do not add water; do not cover. Cook at 325°. Allow 20 minutes per pound for a "cook before eating" ham and 15 minutes per pound for a "fully cooked" ham.
Put in a buttered casserole dish. Cook at 350° for 40 minutes.
Mix cake mix, buttermilk, eggs and Wesson oil; pour into greased 9 x 13 baking pan. Mix nuts, brown sugar, cinnamon and raisins; sprinkle over batter and bake at 300° for 1 hour.
Cook hamburger until done. Drain. Cook macaroni until half way done. Drain. Spray dish with a non-stick spray. Put a layer of tomato sauce, then layer of hamburger. Then a layer of macaroni, then layer of sliced cheese. Repeat once more. Bake approximately 1-1 1/2 hours until cheese is thoroughly melted.
Cook rice and season as directed on package. Add soups to rice. Do not dilute soup. Stir until well mixed. Add the raw, thawed broccoli. Stir well. Place in buttered baking dish. Top with buttered bread crumbs. Bake at 325° for about 1 hour. Do not cover. Makes 6-8 servings.
Put vegetables in casserole. Mix Bisquick, milk, eggs, salt, pepper and cheese. Pour mix over vegetables. Bake for 5 minutes at 400°, then reduce heat to 350° and bake for an additional 30 minutes. Let stand 5 minutes before cutting.
Mix in order given. Bake about an hour in 350° oven. Bake in a greased and floured tube pan or Bundt pan.
Boil squash until tender. Drain and mash. Add grated cheese and butter, saving some cheese to sprinkle on top. Add beaten egg, milk, crushed crackers, salt and pepper. Bake in shallow dish at 350° until set and brown, about 20 minutes. Serves 4 to 6. Can add onion if desired.
In large salad bowl, layer ingredients in order given. Do not mix. Cover bowl tightly with plastic wrap. Refrigerate 24 hours. Gently toss just before serving, mixing well. Yields 8 servings.
Place first 4 ingredients in baking dish. Stir. Bake at 225° for 3 1/2 hours, stirring after 2 1/2 hours. Add red wine and mushrooms. Stir and bake another 1/2 to 1 hour. Serve over rice. Serves 6.
Sift flour and measure with the sugar, baking powder and salt. Stir together in bowl. Mix egg, oil and milk; add to dry ingredients all at once. Stir until moistened; batter will be lumpy. Add fresh, frozen or canned blueberries; stir. Fill cups 3/4 full. Bake at 400° for 20 minutes.
Preheat oven to 350°. Combine cream of mushroom soup, cream of chicken soup, mayonnaise, lemon juice and curry powder.
Mix all dry ingredients thoroughly. Slice vegetables 3/8 inch thick. Dip each slice of vegetable in buttermilk and roll in dry ingredients. Panfry in a small amount of fat (oil) or deep fry until done.
Mix together the tomato, pepper and olives. Spread beans on bottom of 13 x 9-inch pan. In a bowl, mix sour cream and taco mix; spread over beans. Sprinkle cheese over sour cream layer. On top, spread the tomato mixture. Bake in a 350° oven for 20 minutes, or until hot and melted. Serve with nacho chips.
Cook potatoes and drain. Brown ground beef and drain. Mix ingredients. Bake at 350° for 30 to 45 minutes.
Cream together butter and sugar. Add eggs and beat well. Add pineapple. Stir in cubed bread. Bake in greased covered 1 1/2-quart casserole for 1 hour at 350° until lightly browned. Makes 8 servings.
Mix together sugar and flour; add milk and water. Beat egg yolks; pour in slowly, stirring constantly. After thick, add oleo.
Mix sugar and cocoa thoroughly; add to the eggs. Add the corn syrup, cream, hazelnut liquor and melted butter. Mix well by hand. Add the hazelnuts and chocolate chips. Mix and pour into pie shell. Bake 45 to 50 minutes in 350° oven until filling is set. It will puff up slightly and cracks will form around edges. As pie cools, it will settle. Texture is similar to a wet brownie. Taste is scrumptious fudge.
Mix first five ingredients together. Mix with onion. Add enough cold water to dampen dough. Next, add enough boiling water to cake like consistency. Drop from spoon and fry in hot shortening until golden brown. Makes 12 to 16.
Place broccoli in water and boil 5 minutes. Remove from heat; let sit 20 minutes. Put milk, cheese and flour in blender and blend up. Mix with broccoli and water. Add half and half. Cook on medium heat until hot and thick.
Scramble and brown sausage. Drain. Melt cheese in double boiler. Saute onion and green pepper. Drain. Add sausage, green pepper and onion to cheese. Spread on party rye bread. Bake 10 minutes at 350°. This makes enough for 2 loaves of bread.
Melt chocolate pieces over hot water. Remove from heat; pour over marshmallows and noodles. Toss gently until blended. Drop by teaspoons onto waxed paper. Chill.
Cook celery in small amount of water until crisp. Mix together celery, water chestnuts and soup; put in 1-quart casserole dish. Toss bread crumbs with almonds and butter and spread over top of first mixture. Bake at 350° for about 35 minutes.
Dissolve sugar, soda and Karo in milk. Cook until light brown or, if using a candy thermometer, the soft ball stage. Stir constantly. It raises so use a tall pan. Remove from heat at the soft ball stage. Add pecans, butter and vanilla. Beat until it begins to get thick. Spoon on wax paper.
Fill medium size bowl about 2/3 full of flour. Make a hole in flour, leaving some on bottom. Put all ingredients in flour and mix, stirring in flour until dough is no longer sticky. Flour a large surface and use 1/3 of dough. Roll out thin. Dry 15 to 20 minutes. Cover with a dusting of flour. Cut in half and place on top of other half. Roll up and cut in thin strips. Shake out and cook in broth. Do same with remainder of dough. Can dry and freeze.
Cook orange rind in 3 to 4 tablespoons sugar and 2 tablespoons water. Simmer on low for 45 minutes. Do the same with the lemon rind.
Mix butter, flour and milk to make white sauce. Add salmon and seasonings. Cool ingredients thoroughly. Shape, dip in bread crumbs, egg, then crumbs again. Deep fry. Serve with Oriental sauce.
Mix pineapple with juice and instant pudding until well blended. Add drained fruit salad; mix fruit and fold in Cool Whip and nuts. Refrigerate overnight.
Mix milk, oil, vinegar and salt. In a separate bowl, mix biscuit mix and cornmeal. Add milk mixture and blend with a fork. Form into a ball and knead 10 times. Shape into balls and flatten with your hand. Cook in shortening in skillet over medium-low heat until browned on both sides and cooked through.
Mix shortening and sugar. Add eggs, one at a time. Sift dry ingredients and add alternately with milk, vanilla, raisins or chips and oats mixture. Drop dough on cookie sheet and bake 15 minutes at 350°. Makes approximately 36 cookies.
Mix well. Pour into unbaked pie shell. Bake at 350° for 45 to 50 minutes. Top with whipped cream or ice cream.
Cube and boil potatoes, leaving skin on. Place in greased 9 x 13 x 2-inch casserole dish or 2 smaller dishes. Mix cheese, onion, garlic, pimento and bread and sprinkle over cooked potatoes. Pour oleo over all. Bake at 350° for 30 minutes.
In frying pan (can mix both pork and beef), dice leftover meat. Salt to taste. Add barbecue sauce, ketchup, brown sugar and water. Simmer until done to tenderness. Serve on bun.
Crust: Mix together flour, nuts and margarine. Press into an 8 x 11-inch pan. Bake at 350° for 20 minutes.
Cut dough into 1/8-inch slices. Line a 14-inch pizza pan with dough slices, overlapping and pressing them together to form a crust. Bake at 375° for 12 minutes. Cool.
Heat oven to 375 degrees. Place sheets of foil on countertop for cooling cookies.
Place ham in pan just about the size of the slice. Pour mixture over ham and bake in moderate oven for 45 minutes. Baste frequently.
In 3-quart mixer bowl, cream butter, sugar, and egg until light and fluffy. Beat in flour, baking powder, orange juice, and vanilla until smooth and well combined. Chill 2-3 hours or until firm enough to be rolled. Preheat oven to 400°. Roll out dough, 1/2 at a time, on well floured surface to 1/8 to 1/4 inch thickness. Cut out with cookie cutters. Place on ungreased cookie sheet. Bake near center of oven for 6-10 minutes or until golden brown on edges. Cool on wire rack. Frost.
In pan, combine chocolate chips and margarine. Stir until melted. Add condensed milk. In bowl, combine flour, nuts, chocolate mixture and vanilla. Shape 1 tablespoon around each Kiss. Place 1-inch apart on ungreased sheet. Bake at 350° for 6 to 8 minutes until soft and shiny. (Will firm as they cool; do not overbake.) Remove from sheet and cool. Combine white chocolate and oil and drizzle over bonbons. Makes 5 dozen.
Combine egg yolks, milk and sugar in a large mixing bowl. Beat until sugar is dissolved. Add remaining ingredients, mixing well. Pour into freezer trays. Cover and freeze about 1 hour or until firm around edges. Spoon mixture into a mixing bowl and beat on medium speed with electric mixer 2 to 3 minutes or until smooth. Return to freezer trays; cover and freeze until firm. Yields 12 to 15 servings.
Heat ingredients until the mixture bubbles slightly. Cool. Add 2 cups buttermilk and 8 ounces Cool Whip. Mix well. Refrigerate until set. Crushed nuts are optional.
Saute mushrooms in 1 teaspoon of canola. Add ground turkey and cook. Place turkey and mushrooms in a large strainer. Wash with hot water to drain off excess fat or oil. Combine the rest of the ingredients with mushrooms and turkey. Put in a large casserole. Bake at 350° for 30 minutes. Yields 6 to 8 servings.
Melt margarine and remove from heat. Mix all well. Bake at 350° for 35 minutes in 13 x 9-inch pan. Put small bag marshmallows over entire cake as soon as it is done. Run under broiler until melted. Mix these ingredients together and pour over hot marshmallows:
Spread 2 cups crushed tortilla chips in casserole dish. Brown and drain hamburger. Add taco seasoning; stir well. Spread over chips. Spread chopped onion over hamburger. Spread cheese over onion. Cover with layer of sour cream. Spread remaining chips over top. Bake at 350° for 30 minutes.
Line bottom of 8-inch square pan with slices of jalapeno peppers. Grate Longhorn cheese; add well beaten eggs. Pour mixture over peppers and bake at 275° for 45 minutes. Cut in pieces and serve.
Position knife blade in processor bowl. Add asparagus. Process until smooth; transfer to mixing bowl. Stir in remaining ingredients. Place mixture in a paper towel lined colander; drain 1 hour. Cover and chill at least 3 hours.
Cut steak into strips and flour lightly on both sides. Heat 2 tablespoons cooking oil in a large skillet. Brown steak on both sides. Pour off excess fat. Add potatoes, mushroom soup and one can of water. You may add more water if too thick. Stir to keep mixture from sticking and simmer for 30 minutes over medium heat. You can also add chopped onions. Serves 4.
Mix powdered sugar and peanut butter and pour melted butter over. Slowly add milk until this thickens to spread over cooled cake.
Sift all dry ingredients together. Cream sugar, eggs, oil and vanilla. Add dry ingredients. Mix in bananas and pineapple. Pour into a tube pan. Bake at 350° for 1 hour or until tested done. Frost, if desired.
Mix all ingredients well and marinate overnight. Bake at 350° for approximately 1 hour in sauce.
Boil lasagna until done, drain and set aside. Brown hamburger meat; drain and mix in spaghetti sauce. Heat together. Preheat oven to 350°. In casserole dish, layer noodles, meat mixture, cottage cheese and Mozzarella cheese until last layer; don't put Mozzarella cheese on top. Start layering with small amount of meat mixture to prevent noodles sticking to dish. Bake in 350° oven until heated through.
Put yeast in water; set aside. Combine milk, butter and sugar in a large bowl. Cool to lukewarm. Stir in eggs, vanilla, salt and yeast. Gradually add flour. Cover and let stand until dough doubles (approximately 1 hour). Beat down and let rise 45 minutes more. Turn into 2 greased bread pans and let rise 45 minutes more. Brush tops of bread lightly with remaining egg. Bake at 350° for 25 to 30 minutes.
Steep tea bags in 6 cups hot water for 15 minutes. Mix all ingredients. Freeze 10 hours. Makes large amount. Recipe can be cut in half.
Saute onion in 4 tablespoons butter for 5 minutes. Blend in flour and seasonings. Add milk and cook until thick, stirring constantly. Remove from heat; stir in lemon juice, parsley and crab meat. Season to taste with salt. Chill. Shape into croquettes with hands. Dip croquettes into egg, then in crumbs. Fry slowly in remaining butter until browned on both sides. Serve piping hot with lemon wedges.
Parboil cut up cauliflower in boiling water; let cool. Flour cauliflower in bag with a small amount of flour seasoned with salt and pepper. Dip in beaten egg and then flour. Fry in deep oil until brown.
Add enough D M S O to make 1 pint. This is very good to ease pain of arthritis or any other muscular pain, but will not cure it.
Beat first 3 ingredients well. Add melted chocolate and vanilla. Mix dry ingredients and add alternately to batter with 1/2 cup milk. Add dates and nuts. Mix well. Drop batter by teaspoon onto greased cookie sheets. Bake at 350° for 12 to 15 minutes.
Mix mayonnaise with Jell-O in hot water. Add rest of ingredients. Chill.
Remove Cool Whip from freezer to thaw. Dissolve Jell-O in boiling water. Add juice as is. Add pineapple. In another bowl, mix pudding and milk. Add to Jell-O mixture. Add Cool Whip. Stir until well blended. Refrigerate as a Jell-O mold.
Mix all ingredients, uncooked. Cover and bake at 250° for 5 to 6 hours.
Mash squash. Add all	other ingredients and mix well. Pour in greased baking dish (medium size) and bake at 375° for 40 minutes.
Mix first 5 ingredients and form meatballs. In 2-quart pot, melt cranberry sauce and blend in salsa. When sauce starts to boil, drop meatballs. Continue to cook until all meatballs have cooked about 5 minutes. Serve over rice.
Brown hamburger and drain. Add taco seasoning and set aside until cool. Cut up lettuce, tomatoes and onion. Add cheese, olives and kidney beans. Add hamburger last. Pour dressing over and mix.
Soften yeast in warm water. Place sugar and salt in large mixing bowl. Set aside. Heat and stir milk and shortening until shortening melts (120° to 130°). Add to mixing bowl along with eggs and yeast mixture. Stir in 1 cup flour at a time to form a soft dough that can be kneaded. Knead on a lightly floured board until smooth and elastic. Place in a large greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.
Crumble the corn bread. Add other ingredients and stir in the mayonnaise. Chill well for several hours.
Mix potatoes, sugar and vanilla together. Shape potato mixture around marshmallow and roll in coconut or corn flakes. Bake at 350° until golden brown or hot throughout. Makes about 1 dozen balls.
Place chicken breasts in 9 x 13-inch pan. Salt. Mix wine and mushroom soup with whisk. Add mushrooms. Pour mixture over chicken. Cover and bake for 1 1/4 hours at 350°. Remove chicken from pan and sprinkle with paprika. Pour remaining sauce into saucepan. Add sour cream and heat gently until warm. Pour over chicken and serve with rice.
Cream sugar, butter and Crisco. Add egg yolks one at a time. Beat well after each. Add flour and milk alternately. Add flavoring. Beat egg whites stiff and fold in. Cook 20 minutes on 350°, then 1 hour and 10 minutes on 300°.
Heat margarine and Karo syrup in double boiler. Add sugar next. Add eggs and vanilla. Add pecans. Pour into uncooked pastry shell. Bake in oven at 350° for 1 hour or until done.
In a saucepan, combine sugar, vinegar, water and salt. Boil 1 minute. In a large nonmetallic container, combine cucumbers, onion and dill. Pour boiling liquid on cucumbers. Cover and refrigerate 3 days before serving. Makes 3 1/2 quarts. (A gallon jar is good to use to store in refrigerator.)
Mix Raisin Bran, sugar, flour, baking soda and salt in an extra large bowl (with lid). Add beaten eggs, oil and buttermilk, mixing well. Store in covered container in refrigerator and use as desired. Batter will keep in refrigerator for 6 weeks. Fill greased muffin tins 2/3 full. Bake at 400° for 15 to 20 minutes.
Mix and pat butter, flour and powdered sugar into a greased 9 x 13-inch pan; bake at 350° for 20 minutes. Beat the eggs, sugar, flour, baking powder and lemon juice together for 1 minute. Pour over the crust and bake 20 minutes more or until filling is set. Sprinkle powdered sugar on top.
Add soda to buttermilk and let stand 1 minute. Add sugar, Karo and butter. Cook until forms a hard ball. Add vanilla and nuts. Beat until creamy. Pour into buttered dish or pan. Use a large pan.
Melt chocolate and butterscotch chips together. Add noodles and nuts; mix well. Drop by teaspoonfuls on waxed paper to cool.
Layer lettuce in bottom of glass Pyrex. Use full head of lettuce. Next, chop 1 cup of bell pepper and sprinkle over lettuce. Then chop 1 cup of onion and 1 cup of tomatoes and layer in order. Then top with 1 cup of bacon bits, 1 cup of croutons and 1 cup of cheese. Then add dressing to desired amount. Makes 8 to 10 servings.
Cook covered the beets, carrots and onion in 2 1/2 cups boiling salted water for 20 minutes. Add brown stock, cabbage and butter. Cook an additional 15 minutes. Remove from heat. Stir in lemon juice. Serve hot or chilled with a dollop of plain yogurt. The soup is even better the second day. Serves 6 to 8.
Cream cake ingredients together. Then divide batter into 4 separate bowls. To each bowl add enough color for batter to be bright and vivid - (4 different colors). Layer into bundt pan - try not to layer same color on same color. Bake at 325° for 1 hour and 15 minutes.
Cream the Crisco, sugars, eggs and vanilla. Sift together the flour, soda and salt. Add dry ingredients gradually to the creamed mixture; mix well. Stir in 1/2 cup of M&M's. Reserve remaining M&M's for decorating. Drop by teaspoon on ungreased baking sheet. Decorate tops of cookies with reserved candies. Bake at 375° for 10 to 12 minutes. Makes 6 dozen 2 1/2-inch cookies.
Mix together the cake mix, 1 egg and margarine. Press this mixture into a greased or floured square or 9 x 13-inch cake pan.
Mix by adding ingredients one at a time. Pour into 8 x 8 x 2-inch pan. Put this pan into another pan full of water. Bake at 350° for 1 hour.
In saucepan combine sugar, syrup, salt and water. Cook to hard ball stage, (may use candy thermometer), stirring only until sugar dissolves. Meanwhile, beat egg whites until stiff. Gradually pour syrup over egg whites and beat at high speed with mixer about	2 minutes. Add vanilla and nuts and beat until candy holds its shape, 4 or 5 minutes. Quickly drop from teaspoon on waxed paper. Yield: 40 pieces. Use light brown sugar for caramel divinity.
Fill the pie pan 3/4 full with the apples. In a separate bowl, mix together all the other ingredients. Spread over the top of the apples. Bake at 350° for 45 to 50 minutes until the top is golden brown.
Combine cracker crumbs and butter; reserve 1/2 cup for topping. Combine broccoli, corn and remaining crumbs in a bowl. Stir until blended. Place mixture in a greased 2 quart baking dish. Sprinkle with remaining crumbs. Bake, uncovered, at 375 degrees for 25-30 minutes. Serves 6.
Cream butter.	Add sugar and milk. Bring to a rolling boil and cook three minutes. Remove from range and allow to cool. Add vanilla and nuts. Spread on cooled cake.
Mix ingredients. Put in casserole pan. Pepper to taste. Bake 30 to 40 minutes in 400° oven.
Cream sugar, eggs, vanilla and oil. Mix separately all dry ingredients. Add to creamed mixture. Add nuts and apples. Mix thoroughly with wooden spoon. Spread in 9 x 13-inch pan, well-greased and floured. Sprinkle butterscotch drops on top. Bake at 350° for 50 or 60 minutes. Cool before cutting.
Combine all ingredients except zucchini; beat well. Stir in zucchini. Pour mixture into greased 13 x 9 x 2-inch pan. Bake at 350° for 35 minutes or until golden brown. Let set 10 minutes. Cut in squares to serve.