HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a buttered 1 1/2-quart casserole, layer rice, ham, onion and broccoli. In another bowl combine soup, cheese and milk. Spread over broccoli. Bake at 350° for 20 minutes. While baking, crumble bread and sauce in butter and sprinkle over casserole, then continue baking for 15 minutes.
In a casserole dish put a layer of potatoes, hamburger meat, onion and then cheese. Then start all over with ingredients. Put soup on top and bake about 45 minutes in oven at 400°.
Pastry: Let cream cheese and 2 sticks butter soften at room temperature. Blend the cream cheese and butter together. Stir in flour. Cover and chill 1 hour.
Mix all ingredients. Strain (mixture will be very thin). Pour into frozen pie shell and bake until done, about 35 to 40 minutes at 400°.
Dissolve Jell-O in 1/4 cup boiling water. Cool slightly. Fold in yogurt and Cool Whip. Pour into pie crust and chill at least 3 hours.
Preheat oven to 350°. Grease a 9 1/4 inch quiche pan and an 8x8 inch square pan. Prepare brownies as package directed. Pour half in each pan. Bake 20 mins. Cool. Combine cranberries, sugar and water. Bring to boil reduce heat and gently boil about 10 mins. Combine cornstarch and water in a bowl; add to saucepan whisking until thickens. Chill. Cut half the brownies in the square pan into 1/2 inch cubes and the other half reg. to enjoy later. Spoon cranberry mixture over brownie in the quiche pan. Sprinkle brownie cubes and peanuts on top. Drizzle warmed fudge sauce on top. Cut into wedges to serve.
Combine the first 5 ingredients in a medium saucepan over medium heat. Once the sofrito melts, add next 3 ingredients (optional). Raise the heat to high for 15 minutes. After 15 minutes, adjust for salt, then simmer on low for 15 minutes. Serve with white rice. Fried pork chops go real well with this combo, but it is really good by itself.
Cream butter and sugar in a bowl. Add eggs, nutmeg and flour. Beat until well mixed. Shape into 3 rolls, 2 inches in diameter and wrap in waxed paper. Chill for 3 hours. Cut in 1/4 inch slices and place on a greased cookie sheet. Bake at 350 degrees for 10 minutes, then sprinkle with cinnamon and sugar.
Roll out Oreos. Use half of crumbs to cover bottom of a 13 x 9-inch pan.
Mix all ingredients together; add enough warm water to make stiff dough. Roll dough in balls about size of a large lemon. Roll balls with rolling pin to about 6 to 8-inches in diameter. Bake on ungreased cast-iron griddle until done. Tortillas will be white when done, with light brown spots. Flour tortillas may be wrapped in foil after cooking and stored in refrigerator for 2 or 3 days. Then reheat. Do not bake or warm over high heat.
Preheat oven to 350°. Spread peaches in syrup in 13 x 9 x 2-inch pan. Sprinkle dry cake mix on top in even layers. Cut butter in thin slices and cover top completely. Bake for 35 minutes or until brown.
Dissolve jello in boiling water. Add all other ingredients except sour cream. Pour half the mixture into rectangular Pyrex dish. Let congeal. When congealed, spread sour cream over the entire portion. Pour remaining jello mixture over sour cream. Congeal.
Drain fruit and arrange in a baking dish. Melt butter and mix it with sugar and curry powder. Pour over fruit. Bake uncovered at 300° for 1 hour. Serve warm.
Put pecans on cookie sheet. Toast at 250° for 15 minutes until you smell them. Sprinkle with salt. Mix chocolate, Eagle Brand and whipping cream until fluffy and increased in volume by 1/3 to 1/2 (no more than 10 minutes). Add pecans to mixture and freeze in Tupperware. Spoon out when ready to serve.
Melt together chips (low heat on stove or microwave) until just melted. Stir in Crispix and nuts. Drop by spoon onto wax paper or foil lined pan. Chill until firm. May be stored in tightly covered container at room temperature after cooled.
Shell shrimp, devein, place in a saucepan. Add the thin coconut milk, ginger and dilao. Let boil until shrimp turn red. Add coco cream, hot pepper and salt. Just before serving, add green onions.
Blend cream cheese, egg yolk and cayenne pepper until smooth. Melt butter with lemon juice. Pour into cream cheese mixture and blend to desired consistency. Add garlic powder and salt to taste. Serve over asparagus, broccoli, eggs, etc.
Combine all ingredients and pour into large casserole dish. Bake at 350° for about 1 hour or until bubbly and brown on top.
In a 9 x 13 pan, layer all the ingredients. Bake at 350° for 45 minutes to an hour.
Combine all with cooked rice when it is cool. Chill at least 6 hours. Serve on lettuce garnished with cherry tomato and olives.
Preheat oven to 300°. Combine egg white and water. Mix nuts and toss in egg white to coat. Mix sugar, spice and salt. Toss nuts in sugar mixture to coat. Place in single layer on cookie sheet. Bake 20 to 25 minutes. Cool on waxed paper. Break up clumps. Store in dry container.
Dissolve yeast in water. Add salt, sugar, oil and flour. Mix well to soft dough. Let rise. When double, pour over on floured board. Knead well. Melt 1/2 stick margarine.
Combine first four ingredients. Mix soup and milk, then pour into corned beef mixture. Mix well. Spoon into greased 1 1/2-quart casserole dish. Sprinkle crushed potato chips on top. Bake at 450° for 15 minutes. (Can use bread crumbs.)
Combine graham cracker crumbs with melted margarine. Press onto bottom of 9-inch spring-form pan; bake at 325° for 10 minutes.
Combine dry ingredients and shortening. Blend with a fork until it resembles small dry grains. Add enough water to make soft, smooth dough, not sticky. Roll out 1/2-inch thick; cut into round shapes. Gather scraps and reroll. If you want drop biscuits, add more water until sticky and drop by spoonfuls onto cookie sheet. Bake at 400° for 15 to 20 minutes. Makes approximately 7 to 9 biscuits.
Combine pears, sugar, egg, flour, sour cream, vanilla and salt. Blend gently. Spoon into crust. Bake at 350° for 25 minutes. Sprinkle topping over pie and return to oven for 30 more minutes.
Mix together chicken, spaghetti, peas and soup in casserole dish. Season with salt, pepper and Parmesan cheese. Top with bread crumbs or Ritz crackers (crushed). Cook at 350° until bubbly.
Preheat oven to 350°. Stir together the flour, baking powder and salt; set aside. In a large mixer bowl, beat the sugar and shortening until fluffy. Beat in eggs. Stir in dry ingredients, then ReaLemon brand; mix well. Chill 2 hours. Shape into 1 1/4-inch balls. Roll in additional sugar. Place 2 inches apart on greased baking sheet; flatten. Bake 8 to 10 minutes or until lightly browned. Makes 8 dozen.
Cook each pound of beans separately. Brown hamburger and onion together and drain. Combine all ingredients and simmer 20 to 30 minutes. Serves 10 to 12.
Melt margarine in skillet; add rice and stir until golden brown. Add chopped onion and saute until onion turns color (clear-translucent). Add chicken stock and tomato paste. Simmer, covered, until rice is tender for 30 to 40 minutes.
Mix eggs, meat, celery, mushrooms, bamboo shoots, onions, salt, m.s.g. and pepper in large bowl; do not beat. Heat 1/2 cup oil in deep skillet, Dutch oven or wok over medium heat. Spoon 1/4 of the egg mixture into oil carefully. Cook until edges are brown; turn gently. Brown on other side. Remove to plate. Fry remaining 3 portions in same manner, adding additional oil if needed. Serve hot, plain or with sauce. Makes 2 to 3 servings.
Dissolve Jell-O in hot water. Add juice, vinegar and milk. In mixer or blender, add cream cheese and blend until smooth. Add carrots and pineapple. Pour into prepared 2-quart mold. Chill until set.
Mix oleo, 1/2 cup of sugar and graham cracker crumbs and place in bottom of pan (oblong sheet cake pan). Bake 5 minutes at 350°.
Combine pineapple juice, sugar and Jell-O in saucepan; bring to a boil. After mixture has cooled, add milk that has been chilled and whipped. Pour into graham cracker crust and chill in refrigerator before serving.
Preheat oven to 450 degrees. Lightly grease a baking sheet. Sift together the flour, cinnamon, and brown sugar. Stir in raisins. With electric mixer on low speed, gradually add the whipping cream, beating only until mixture begins to form a dough. Flours differ in the amount of liquid needed to form a dough, so it might be necessary to add just a little more whipping cream but only add about a tablespoon at a time. Drop from a tablespoon into mounds on baking sheet, spacing the biscuits about 2 inches apart. Bake for about 12 to 15 minutes or until lightly browned. Remove from baking sheet to a rack to cool. While biscuits are cooling, mix together the confectioners sugar and water or milk. Beat until it becomes a smooth, pourable mixture. Drizzle the glaze over the cooled cinnamon biscuits.
Combine the first 9 ingredients; toss gently. Fold in mayonnaise. Cover and chill at least 2 hours. Spoon into a serving dish. Sprinkle with paprika. Garnish with parsley and cherry tomatoes. Serves 8 to 10.
Put milk in a bowl; dip cookies in milk and put in long pan or dish. Cover with layer of Cool Whip. Repeat layers until all has been used. Sprinkle with coconut and chill for several hours.
Brown turkey in a nonstick skillet with seasonings. Add tomatoes, pepper, onion, sweetener and mushrooms with juice. Bring to a boil. Add macaroni and continue boiling, uncovered, until juice is absorbed and macaroni is tender (approximately 20 minutes).
Combine sugar, water and syrups. Boil to 290°. Remove from heat and add soda and peanuts. Quickly pour in greased cookie sheet. Cool and break into pieces.
Have your Mom do the following: Peel banana and apples. Cut into small pieces. Add remaining ingredients. Mix well. Serves one hungry kid.
Melt the chips with the sweetened condensed milk. Stir in vanilla, salt and nuts. Take off heat and add marshmallows. Stir enough to make white streaks in fudge when poured into buttered dish. Chill and set. Makes 1 1/2 pounds of fudge.
Mix sugar, butter, eggs and vanilla and beat well. Add flour, soda and salt. Mix in nuts and chips. Drop by teaspoonful on greased cookie sheet. Bake at 375° for 9 to 12 minutes.
Mix all the ingredients together. Shape in a half moon. Bake in 350° oven for 20 minutes. Roll in sifted powdered sugar; lay on wax paper until cool.
Core and seed peppers; cut in 1 1/2-inch pieces. Place in large bowl. Cut onions in thin wedges; add to bowl. Halve potatoes; add to bowl. Peel casing from kielbasa if necessary. Cut into 1/2-inch thick slices; add to bowl. Sprinkle with salt and pepper; toss with oil. Transfer mixture to shallow 1 1/2 quart casserole dish. Cover with lid or aluminum foil. Bake 35 minutes. Stir in cream, cover and bake 10 minutes more until bubbly and oil and cream have come together. Sprinkle with parsley if desired. Bake in 400° oven for 55 minutes.
Mix ingredients. Marinade will be plenty for 2 to 3 pounds of chicken. Marinate chicken for several hours. Brush remainder of marinade over chicken while cooking.
Mix together chicken, soup and Veg-All. Pour into pie crust. Dot with butter. Top with crust. Brush with milk and bake at 325° until done.
Saute shrimp and scallops in 1 tablespoon butter until lightly cooked, about 5 minutes. In separate skillet, melt 2 tablespoons butter; add flour, thyme, garlic powder, salt and pepper, stirring until smooth. Gradually add milk and parmesan cheese. Stir until bubbly and thickens. Stir in shrimp and scallops; heat for 5 more minutes on low. Serve over hot angel hair pasta, with salad and garlic cheese toast.
Preheat oven to 350°. Spread all sides of chicken with mustard. Coat with bread crumbs. Place on a foil-lined and greased baking pan. Dot with butter. Bake until chicken is cooked through and bread crumbs are golden, about 50 minutes. Serves 6.
Combine all ingredients and mix well. Chill before serving. Serve with sliced apples.
Melt cheese; add sausage, catsup, garlic, onion and oregano. Spread on party rye. This is enough for approximately 1 1/2 loaves. Place on cookie sheet and freeze. When frozen, put in plastic bags. Keep frozen. Bake frozen for 10 minutes at 350°.
Sift flour and salt together in a 9-inch pie plate. Measure cold milk and oil together in measuring cup. Do not stir. Add all at once to flour. Stir lightly with fork until all ingredients are blended. Reserve about 1 cup of mixture for topping. Shape crust by pulling and tamping dough with your fingers in pan. Smooth bottom of pie with smooth glass.
Mix first 5 ingredients; set aside. Sift flour, baking powder and baking soda. Add ground cinnamon and salt to flour mixture. Mix in egg mixture. Add raisins and walnuts. Mix all ingredients thoroughly. Put in a greased loaf pan. Bake at 350° for 1 hour or until done.
Pat the crushed gingersnaps and butter into a 9-inch pie pan. Bake for 10 minutes at 300°. Mix the whipped cream, pistachio pudding and pineapple together. Pour into cooled crust. Top the pie with almonds and coconut. Deliver to someone special with your love and a blessing card.
Cook ground beef and season to taste. Fill 6 to 8 flour tortillas with beef and put 2 to 3 tablespoons of cheese in it, too. Roll. Top with soups and Ro-Tel. Sprinkle with cheese. Bake at 350° for 30 minutes. Serves 4 to 6.
Cook pasta and drain. Add all ingredients and toss. No need to measure. Add amount depending on family taste of each. Serve either warm or chilled.
Sift the dry ingredients together. Combine eggs, milk and oil. Add to dry ingredients. Beat until smooth. Bake in hot waffle iron until brown. Serve with syrup and butter.
Core cabbage and bring to boil. Cook about 5 minutes. Remove leaves as they cook; cool and drain. Mix hamburger, rice and seasonings. Drop a tablespoon of mixture on stem end of each cabbage leaf. Roll up. Place in casserole. Pour tomato sauce on top. Bake at 350° for 1 hour.
Trim fat from beef. Prick beef with fork in several places. Mix 1/4 cup oil, wine, sugar, oregano, chili powder, garlic powder, salt and pepper in ungreased square baking dish. Place beef in dish, turning once to coat both sides. Cover and refrigerate, turning beef occasionally at least 8 hours but no longer than 24 hours. Wrap tortillas in aluminum foil and heat in a 325° oven until warm, about 15 minutes. Remove from oven; keep tortillas wrapped. Remove beef from marinade; reserve marinade. Set oven control to broil or 550°.
Preheat oven to 325°. Prepare spaghetti noodles as usual. Place noodles in a casserole dish and layer with chopped Velveeta cheese and spaghetti sauce. Heat in oven for 10 minutes. Serve piping hot.
Peel and chop apples; set aside. Roll biscuits out thin, one at a time. Fill with apples and stretch dough over apples and seal edges. Place in oblong pan. Combine 7-Up, margarine, sugar and cinnamon. Let come to a boil for 2 minutes. Pour over dumplings and bake at 325° for 30 minutes.
Saute first three ingredients in oil. Add gravy mix dissolved in chicken broth or water. Add mushrooms, Ro-Tel tomatoes, cheese and chicken. Stir until warm and cheese is melted. Layer mixture with spaghetti in Pyrex dish that is sprayed with Pam. Bake in a 400° oven for 25 minutes or until bubbly. Serves 4.
Mash potatoes thoroughly. Add egg yolk, salt, cinnamon and butter, mixing well. Mold potato mixture around marshmallows, forming 6 balls with a marshmallow in the center of each. Beat egg white until foamy. Roll balls in egg white, then in corn flakes. Place in buttered baking dish. Bake until golden brown.
Mix 1 package of Royal lemon pie filling with 1/2 cup sugar. Gradually stir in 2 1/4 cups water and slightly beaten egg yolks. Cook over medium heat, stirring until mixture comes to a boil. Pour into a cooled baked pie shell.
Cook turnips until tender. Drain well. Add butter, parsley, lemon juice and onion. Season with salt and pepper. Stir gently to coat.
Combine the first 6 ingredients and pour into an oblong, lightly greased baking dish. Combine corn flakes and melted margarine and spread over casserole mixture. Bake at 375° for 25 to 30 minutes.
Mix pretzels, sugar and melted butter or margarine. Spread in a 9-inch pie plate. Press mixture onto bottom and sides of pie plate. Refrigerate.
Heat oven to 350°. Mix all ingredients except for boiling water until well blended. Mix with electric mixer for 3 minutes more. Add boiling water. Mix another minute. Pour batter into 2 (9-inch) layer pans. Bake at 350° for 30 to 35 minutes. Do not overcook.
Cook lasagna noodles in boiling water about 12 minutes. Drain, rinse and cover with cold water. Heat vegetable oil in saucepan. Add onion, carrots and garlic. Saute until carrots are tender, about 10 minutes. Add spaghetti sauce, water and spices. Bring to a simmer. Beat eggs and blend in cottage cheese, Parmesan cheese and vegetables.
Brown beef; drain and add to pot. Saute onion and green pepper. Add crushed tomatoes and all spices to pot. Add tomato paste. Simmer for 1/2 hour. Add kidney beans; heat thoroughly. Serve in ovenproof crock-pot. Top with Cheddar cheese, then brown under broiler.
Mix first two ingredients. Bake at 325° for 8 to 10 minutes in spring-form pan or glass dish. Sprinkle gelatin over orange juice and heat. Add cheeses, Cool Whip and sweetener. Pour into crust. Place fruit on top. Chill.
In large saucepan, bring water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; simmer for 8 to 10 minutes, or until veggies are just tender. Remove from heat; do not drain.
Preheat oven to 375°. Cut partially frozen cookie dough into 1/4-inch slices. Arrange cookie slices, slightly overlapping, on 13-inch pizza pan. Press edges to seal. Bake 10 to 12 minutes or until golden brown. Cool slightly.
Put first 7 ingredients in saucepan. Cook 8 to 10 minutes. Add cooked hamburger. Add 1/2 cheese and rice. Salt and pepper to taste. Stir cheese until melts. Then add rice and meat. Put in baking dish. Sprinkle on rest of cheese. Bake in 325° oven about 15 or 20 minutes.
Preheat oven to 350°. Place spinach and onion in small saucepan. Cover and cook 5 minutes or until tender. Beat cheeses and seasonings in a small bowl at medium speed with mixer until well blended. Stir in spinach mixture. Spread into a 9-inch pie plate. Bake 15 to 20 minutes or until thoroughly heated. Top with remaining ingredients. Serve with rye crackers or bagel chips. Makes 12 servings.
Brown sausage and bacon in different pans. Mix onion with sausage. Drain fat. Mix with rest of ingredients. Cover and cook in slow cooker or oven until heated through. Bake in a 325° oven for at least 1 hour.
Mix all ingredients except crabmeat, then fold in crabmeat. Spread on top of 1/4 pieces of English muffins. Broil until browned. Serve warm.
Cream butter and sugar until soft and fluffy. Add eggs, one at a time. Add flour and cream alternately until right consistency. Put in cold oven. Cook at 300° for 1 hour and 15 minutes. Do not open oven door until after 1 hour.
Mix ingredients well. Bake in small muffin tins at 350° for 20 minutes if freezing, or 30 minutes if eaten at once. Makes 4 dozen.
Place apple pie filling in a greased 13 x 9-inch pie pan. Pour on dry cake mix. Place butter in squares on top of cake mix. Sprinkle pecans on top. Bake 30 minutes at 350°.
Beat egg white with sugar until stiff. Set aside. Beat egg yolk; add flour, milk, salt and baking powder. Fold in egg white. Dip bread in batter and fry in 1/2 to 1-inch hot oil. Serve with powdered sugar or syrup. Serves 4.
Combine butter, canned milk and sugar in a large, heavy saucepan or Dutch oven. Stir over medium heat until sugar dissolves. Bring to a boil; cover and boil 5 minutes. Turn off heat. Add marshmallows, stirring until melted. Add the three kinds of chocolate, one at a time, and stir until each is melted. Add vanilla and nuts; blend. Pour into buttered 10 x 15-inch pan and let stand until firm. Cut into 1-inch squares. Whole pecan halves may be pressed into the tops of the squares, if you wish.
Cook noodles. Set aside. Combine soup, milk and tuna or chicken. Add noodles. Pour into a 9 x 13-inch baking dish. Sprinkle Parmesan cheese on top. Bake at 350° for 30 minutes.
Cook macaroni; make white sauce with cornstarch and milk. Mix cooked macaroni, cheese, ham, tomatoes and juice together. Pour white sauce over top. Fold in. Top with crushed Ritz crackers. Bake at 350° for 45 minutes.
Boil water; add jello and cranberry sauce. Mix until jello dissolves. Add orange juice, pineapple and pecans. Pour in mold; refrigerate until jelled.
Cut broccoli and cauliflower into small pieces. Tear lettuce into small pieces. Chop up green onions. Mix all in a large bowl.
Crush cereal. Place in large mixing bowl. Add egg, tomatoes, salt and pepper. Beat well. Add ground beef. Mix only until combined. Shape into 6 loaves, about 4 inches long. Place in single layer in shallow baking pan. Bake in oven at 350° for about 30 minutes. Remove from oven. Top each loaf with 1/2 cheese slice. Return to oven. Bake 10 minutes longer or until cheese melts.
Sprinkle yeast into warm water. Combine flour, margarine, sour cream, eggs, salt and vanilla in a large bowl. Stir in dissolved yeast. Beat until smooth. Cover with foil or plastic. Refrigerate at least 2 hours or up to two days. Combine sugar and cinnamon and sprinkle some on board. Roll dough in rectangle 15 x 18-inches. Turn so both sides are coated. Fold over 3 times, like a letter, using cinnamon and sugar. Roll into rectangle 1/4-inch thick again using all the sugar. Cut into 1 x 4-inch strips. Twist and place on greased baking sheet. Bake in 375° oven for 15 minutes.
Thaw spinach; dry and chop fine. Combine. Set in refrigerator. Best made day before serving.
Mix first 3 ingredients. Refrigerate overnight. Set out 20 minutes. Roll into balls. Melt chocolate chips and wax. Dip. Set on wax paper.
Combine 1 tablespoon flour and salt; dredge meat in mixture. Heat skillet; add 2 tablespoons butter. When melted, add meat and brown quickly, flipping meat to turn all sides. Add the mushrooms, onions and garlic. Cook 3 to 4 minutes until onions is barely tender. Remove meat and mushrooms from skillet. Add 2 tablespoons butter to pan drippings. When melted, blend in 3 tablespoons flour and tomato paste. Now slowly pour in the beef stock and cook, stirring constantly, until mixture thickens. Return meat to the skillet; stir in the sour cream and sherry. Heat briefly. Serve with hot rice.
Scrub zucchini and slice 1/4-inch thick. Peel and quarter tomatoes. Peel and slice onions. Saute zucchini and onion in butter until wilted, then add tomatoes and saute about 2 minutes more. Add seasoning and transfer all into buttered casserole. Cover with bread crumbs and dot with butter. Bake at 350° for about 1 hour. Serves 6 to 8.
Combine white crabmeat, onion, bell pepper, toast, salt and pepper. Mix together. Put white side of flounder on pan. Put stuffing on fillet. Put black side of fish on top. Pat with butter. Salt and pepper to taste. Bake at 350° for 30 to 45 minutes. Can add shrimp to stuffing.
Combine and let come to a boil. Simmer a few minutes. Pour over cake when removed from oven.
Use for fish, meat or fowl. Marinate the meat anywhere from 15 minutes to 1 hour, then cook the meat.
Cream together; pat out in a 9 x 13-inch pan.	Bake at 350° for 15 minutes. Cool.
If ingredients are room temperature, they may all be put into the bowl at once and mixed. If not, use the usual procedure for baking a cake. Bake at 350° in two 8-inch layers or a 9 x 13-inch oblong pan for 35 minutes or until done.
Place chicken in covered container. Pour La Choy sweet and sour sauce over chicken. Marinate chicken for 24 hours, turning over in container every few hours. Remove chicken and sprinkle with 1 package of Shake 'n Bake. Add salt, pepper and garlic. Place in baking pan. For crispier chicken, you can place chicken on a rack over the baking pan. Bake at 400° for 40 minutes.
Cream butter and peanut butter. Add sugar until the consistency to form into balls the size of walnuts. Add vanilla; mix thoroughly with hands. Melt chips and paraffin in double boiler. Dip balls in chocolate and remove by using toothpicks. Place on wax paper. Makes 125 pieces. Can freeze. Easy, fun and wonderful!