HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large skillet, cook ground beef and onion; drain excess fat. Add tomatoes, tomato sauce, olives, Parmesan cheese, seasoned salt, oregano and crushed pepper. Simmer 15 minutes. Prepare mostaccioli according to package. Toss with melted butter. Arrange in a 3-quart shallow baking dish. Pour on meat sauce. Top with Mozzarella cheese. Place under broiler for 2 to 3 minutes until cheese melts. Makes 8 to 10 servings.
Beat together eggs, oil and vanilla. Mix in zucchini and sugar. Combine dry ingredients and stir into wet ingredients. If desired, add nuts or raisins. Pour into greased and floured Bundt or tube pan. Bake in 350° oven until fork comes out clean, 45 to 60 minutes. Cool on rack 20 minutes, then remove from pan. Frost, if desired.
Melt oleo and cocoa together. Cream eggs and sugar; add chocolate mixture. Add remaining ingredients. Bake at 350° for 20 minutes.
Combine olive oil and seasonings in a bowl. Scrub unpeeled potatoes well. Cut each potato in half lengthwise, then in thirds. Coat each slice in the seasoned oil. Spread in a single layer on a greased baking sheet. Bake at 450° for 15 minutes. Sprinkle with cheese. Bake 15 minutes longer.
Mix vinegar and salad oil. Mix other ingredients. Marinate with the oil mixture and let stand overnight.
Place first three ingredients in a bowl, tossing to combine. Combine Miracle Whip and brown sugar. Add this mixture to cabbage mixture and coat well. Cover and chill one hour. Serves 4. Per serving: fat 0.25 g., calories 87, protein 1 g., cholesterol 1 mg., carbohydrate 22 g., sodium 225 mg.
In a large skillet, brown beef; drain. Add onions, garlic, tomato sauce, mushrooms and taco seasoning. Simmer 15 minutes. Mash beans with their liquid and add to meat mixture. Layer tortilla chips, meat mixture and cheese, ending with cheese in a 2-quart casserole dish. Bake at 400° for 25 minutes. Serve with taco sauce and sour cream. Serves 6 to 8 people.
Melt chips in a saucepan over low heat. Carefully stir in noodles and nuts. Drop by teaspoonfuls onto waxed paper. Let cool. Makes about 3 dozen.
Roll into balls and press with fork. Bake in 300° oven for 10 minutes or until golden brown.
Put in 13 x 9-inch pan. Melt butter in bottom of pan. Mix sour cream, cream of chicken soup, shredded cheese and onion. Put potatoes in dish and pour the mixture over potatoes. Sprinkle with another cup cheese. Add 1 cup crushed corn flakes on top. Sprinkle with melted oleo.
Boil cauliflower in salted water until slightly tender (should not be soft). Peel eggs. Cut cauliflower into small pieces. Mash eggs with fork. Mix mayonnaise, mustard and Worcestershire sauce with eggs. Mix all ingredients. Add salt and pepper to taste. Refrigerate immediately. Serves 6 to 8.
Cut bread into circles with a cookie cutter. Dip circles into butter-oleo mixture, then flip into grated Parmesan cheese. Put on cookie sheet; bake for 20 minutes at 300°.
Toast English muffins and let the children spoon on tomato sauce and grated cheese before adding round pepperoni and olive slices to make pizzas. Bake at 350° until cheese is melted.
Sift flour once, measure, add cocoa and sift flour again. Beat egg whites and salt on large platter with flat wire whisk. (We use electric mixer.) When foamy, add cream of tartar and continue beating until eggs are stiff enough to hold up in peaks, but not dry. Fold in sugar carefully, 2 tablespoons at a time, until all is used. Fold in vanilla. Then sift small amount of flour over mixture and fold in carefully; continue until all is used. Pour batter into ungreased angel food cake pan and bake in a slow oven at least one hour. Begin at 275°, increasing heat slightly to 325° after 30 minutes.
Mix water and raisins and boil a few minutes. Take off stove; add baking soda. Set aside to cool. Mix eggs, sugar, vanilla and flour well. Add raisin mixture to this and beat well. Add oil and mix well. Add walnuts. Grease tube pan and bake for 1 hour at 375°.
Combine all ingredients and boil for 5 minutes. Pour into pie shell. Cover with top crust. Bake 30 minutes at 400°.
Add eggs, oil and milk to cake mix, then add berries and jello. Save 1/2 cup berry juice. Bake at 350° for 35 to 40 minutes. While hot, poke holes in cake with fork. Add the powdered sugar to 1/2 cup berry juice and pour over cake. Good with whipped cream.
Peel and quarter potatoes. Roll in melted butter, then in crumbs. Place in a baking dish. Bake 1 hour at 400°.
Beat cream cheese in a mixing bowl until smooth. Add pumpkin pie mix; beat well. Add sugar, cinnamon and ginger, beating until smooth. Serve with cookies. Store in refrigerator.
Place flour, salt and sugar in food processor, pulse 3-4 times to combine. Add butter pieces, tossing to coat with flour. Pulse 5 more times to cut butter into flour. Repeat with crisco. Turn mixture out into large bowl. Sprinkle with 5 tablespoons ice cold water. Use a spatula to fold and press dough together to form a ball, add up to 1 tablespoon more water if necessary. Divide into 2 dough balls and roll out into circles. Place one circle into glass pie plate.
Place the cream cheese in a bowl and allow it to stand for about 20 minutes at room temperature to soften. Add the milk, sour cream, grated Parmesan cheese and salt to the softened cream cheese. Mix with a spoon or an electric mixer on low speed. Place the cheese mixture in a small dish and serve it with raw vegetables.
Cream Cool Whip and cream cheese in bowl; add small amounts of powdered sugar and mix well after each addition until all powdered sugar is mixed in. Spread on cake and top with fruit of your choice (pineapple, blueberry, strawberries).
Layer potatoes, onions and peppers in baking dish. Add salt and pepper to taste. Add garlic salt and lots of butter. Add just enough water to cover bottom of baking dish. Cover with aluminum foil. Bake at 350° for 1 hour. Enjoy.
Heat oven to 375°. In 9-inch pie pan, combine pecans, brown sugar and margarine; spread evenly over bottom of pan. Place bottom crust over pecan mixture in pan. In large bowl, combine apples, sugar, flour, cinnamon and nutmeg; mix lightly. Spoon into pie crust-lined pan. Top with second crust and flute; cut slits in pie crust. Bake at 375° for 40 to 50 minutes, or until crust is golden brown and apples are tender. Cool pie upright in pan for 5 minutes. Place serving plate over pie. Carefully remove pan. Some nuts may remain in pan; replace on pie with knife. Cool at least 1 hour before serving. Place pan on foil or cookie sheet during baking. Yields 6 to 8 servings.
Place roast in large roasting pan. Clean and quarter potatoes, onions, carrots and celery. Place around roast. Sprinkle with garlic powder and pepper. Add bay leaf. Mix bouillon cubes in two cups of water. Pour over meat and vegetables. Cover and bake at 300° for 2 hours. Remove bay leaf before serving. Serves 6.
In a large bowl, pour milk over bread crumbs. Mix in rest of ingredients and shape into loaf. Bake at 350° for 1 1/2 hours. Serves 8.
Mix soup and sour cream. Boil chicken breasts in water or bouillon. After chicken is cooked, cut into pieces and mix with soup and sour cream. Place in baking dish. Crush Hi-Ho crackers and place on top. Cut up butter and place on top. Bake at 350° until bubbly.
Cream oleo, eggs, sugar and vanilla. Mash and stir potatoes. Pour in casserole. Mix the last 5 ingredients and spread over potatoes. Bake 45 minutes in a 350° oven.
Melt butter in large pot over medium heat. Add onion, ginger and garlic. Saute for 15 to 20 minutes. Add chicken stock, wine and carrots. Heat until it boils. Reduce the heat and cook, uncovered, until carrots are tender, about 45 minutes. Place in a food processor or blender with a steel blade. Puree and add lemon juice, curry, salt and pepper to taste. Sprinkle with parsley and serve hot or chilled.
Cream shortening and sugar. Add eggs, orange juice, peel, vanilla and milk; mix well. Add dry ingredients. Drop on greased cookie sheet. Bake at 350° for 15 minutes. Frost, if desired.
Cover bottom of 9 x 13-inch pan with crushed Oreos (save a little to decorate top with). Mix ice cream, milk and vanilla pudding together until creamy. Spread over top of Oreos.
Mix together first 11 ingredients. Pour batter in a greased cookie sheet. Bake at 350° until done. Put chocolate chips and marshmallows on top as it's taken out of the oven, then put it back in for a couple minutes to soften.
Mix flour, sugar and milk together. Melt butter in baking dish. Add peaches. Pour flour, sugar and milk mixture over peaches. Bake at 350° until golden brown, about 45 minutes.
Scrub potatoes; rub skins with oil. Prick each potato several times with a fork. Bake at 400° for 30 to 40 minutes or until potatoes are done. Allow potatoes to cool; cut top third off of each potato. Discard tops. Carefully scoop out pulp, leaving about 1/8-inch thick shell. (Reserve potato pulp for other use.) Fry potato skins in hot 375° oil for 3 to 4 minutes or until brown.
Brown beef and onion with salt and pepper; drain. Spread refried beans in a shallow 11 x 17-inch pan. Top evenly with meat, then green chilies with shredded cheese over chilies. Drizzle taco sauce over cheese. Bake at 350° for 30 minutes. Remove from oven and cover with onions (tops too) and chopped ripe olives. Heat 10 minutes more. Mound center with avocados; surround with sour cream and sprinkle with parsley. Quickly tuck nachos around edges. Serves 8 to 12.
Separate breasts, wings, upper joints, drumsticks and liver. Place remaining parts of chicken in saucepan with 3 cups water, a peeled onion, saffron and 1 1/2 teaspoon salt. Boil 30 minutes, strain and measure to make 2 1/2 cups. Meanwhile dust tender parts of chicken with flour and 1/2 teaspoon salt. Cook in hot oil until well browned and tender. Add a few slices of onion to oil to prevent spattering. When tender, remove chicken to large casserole, keeping in oven or warm place. Add ham, scallions, pimiento and parsley to the skillet. Cook until scallions are tender. Add bay leaf, rice, chicken broth (boiling hot) and salt to taste. Bring again to the boil. Cook over moderately high heat, uncovered, 10 minutes. Stir well; transfer to casserole with chicken, arranging chicken over the top. Cover; let stand 15 to 20 minutes, until all liquid is absorbed or place uncovered in 325° oven for 20 minutes. Makes 6 to 8 servings, enough for 4 persons.
Mix together cake mix, egg and Cool Whip topping. Add mini chocolate morsels and mix. Drop by teaspoon into powdered sugar to coat. Place on greased cookie sheet. Bake at 350° for 8 to 10 minutes. Remove from pan while hot. It's delicious!
Brown ground beef, onions and celery. Drain well. Pour into a large casserole dish and stir in remaining ingredients. Bake at 350° for 45 minutes. Serves 6.
Place flour in bowl; make a well in flour. Put yeast in 1/4 cup lukewarm water and dissolve; add to flour with 1 cup lukewarm water and salt. Mix with fork; form into ball and knead. Place dough into oiled bowl and cover with heavy towel. Let rise for 1 hour; punch down and let rise another hour. Oil pans and hands; spread dough onto pans. Use Chef Boyardee pizza sauce or your favorite pizza sauce, cheese, pepperoni, sausage, etc. Put in 400° oven for 25 to 30 minutes. Yields 2 pizzas.
Remove crust from bread. Slice bread into 4 slices (per piece of bread). Bake in a 350° oven until lightly browned. Meanwhile, melt 1/2 cup peanut butter and 1/8 cup oil in saucepan. Dip toast in melted mix, then dip in cornflake crumbs to coat. (Double the recipe for twice the treat!)
Mix jello, bouillon and hot water. Add Miracle Whip and cream cheese. Mix well and cool. Add remaining ingredients. Mix well and let set. This also makes a good dip for vegetables or crackers.
Melt butter in 2-quart saucepan; stir in brown sugar and salt. Bring to rolling boil and boil rapidly for 2 minutes, stirring constantly. Remove from heat. Stir in milk, then return to rolling boil. Cool 20 minutes or until lukewarm. Add powdered sugar and beat until smooth and cool enough to spread. If frosting stiffens too quickly while spreading, beat in several drops of milk. Frosts 2 (8 or 9-inch) layers. Serves 6 to 8.
Preheat oven to 325°. Grease and flour a tube pan or Bundt cake pan. Sift dry ingredients all together. Blend eggs, sugar, vanilla and oil. Add sifted dry ingredients. Batter will be very stiff. Stir in apples and pecans. Pour into cake pan. Bake for 1 1/2 hours. Let cool on rack before removing from pan. Keep cake in tightly covered container and it will stay very moist. This cake freezes well.
Mix first 7 ingredients. Pour in 9 x 13-inch pan. Melt 1/2 stick margarine. Mix in crushed corn flakes or crushed crackers. Put on top of potatoes. Bake at 350° for 1 1/2 hours.
Cut wieners in thirds. Wrap each piece with 1/2 slice of bacon, securing with toothpick. Place wrapped wieners in a slow cooker or crock-pot. Pour brown sugar over top of wieners. Do not stir. Cook on low heat at least 4 hours. Can be cooked all day. Stir and serve warm.
Preheat oven to 400°. In a large bowl, cream the butter and sugar with an electric mixer. Beat in egg and vanilla. Add baking powder and flour, one cup at a time, mixing after each addition. The dough will be very stiff. Blend last flour in by hand. Do not put into refrigerator. Divide dough into 2 balls. On a floured surface, roll each ball in a circle approximately 12-inches in diameter and 1/8-inch thick. Use a cutter as a guide. Dough should be only slightly thinner than cutter. Dip cutter in flour before each use. Bake on ungreased sheet on top rack until lightly browned, 6 to 7 minutes.
Cream together the cream cheese, sugar and whipped topping. Fold in remaining ingredients. Place in a 9 x 13 x 2-inch pan and freeze. Cut into squares and serve.
Combine all ingredients except potatoes. Place in a 2 1/2-quart casserole. Cover and cook for 2 1/2 hours at 275°. Add the potatoes. Cook, covered, for 1 hour more. Stir occasionally. Serve.
Heat oven to 350°. Mix everything in one bowl; stir. Pour into buttered glass pie dish. Bake for 40 to 45 minutes, or until edges are golden brown.
In a large mixing bowl, combine sugar, flour, baking powder, baking soda, salt, nutmeg and cinnamon; make a well in center. Combine eggs, oil and vanilla and pour into well. Beat with a large wooden spoon until batter is smooth. Fold in grated carrots and chopped pecans. Turn into well greased and floured 10-inch tube pan. Bake in a 325° oven for 1 hour and 20 minutes or until top springs back when lightly pressed with fingertip. Cool cake in baking pan on wire rack for 1 hour. Remove cake from the pan and frost with Orange Cream Cheese Frosting. Yields 12 generous servings or 24 small servings.
Combine mashed potatoes and sour cream. Place 1/2 in casserole dish; layer 1 cup cheese on potatoes and 1/2 of French fried onions on cheese. Spread rest of potatoes on top of onions, then spread rest of cheese on potatoes, then onions. Bake at 350° for 30 minutes.
Soak bread crumbs with milk. Beat in egg. Add ground beef and mix together. Add seasonings. Roll into 2-inch or larger meat balls.
Cook hot dogs and cut in half. Flatten dough, add half a hot dog with 1/2 piece of cheese. Roll up and put in 350° till brown.
Cook squash and onions together and drain. Melt 1 stick butter and pour in 1/2 box Stove Top dressing mix. Mix well. Line casserole dish with this mixture.
Core tomatoes and slice 1/4-inch thick. Measure 16 cups. Combine tomatoes, onions and green peppers. Set aside.
Put tomatoes in bowl and sprinkle them with salt. Cover bowl for 24 hours, put in fridge. Mix the curry, flour and mustard in a bowl, add enough vinegar to make a paste. Drain tomatoes, rinse off excess salt and place them in a preserving pan. Simmer gently until just boiling, then cook for 5 minutes. Dissolve the sugar with the remaining vinegar and add to the pan. Simmer about 30 minutes. Add the flour paste and cook for 5 minutes, stirring constantly. Pour in hot sterilized jars and seal with vinegar proof tops.
Butter 9 x 13-inch glass baking dish. Cover bottom of dish with layer of graham crackers. Mix pudding with milk until almost set and then add the Cool Whip. Pour 1/2 pudding mixture over bottom layer of graham crackers. Add a 2nd layer of crackers over pudding mixture. Then pour remaining pudding mixture over 2nd layer of crackers. Add a 3rd layer of crackers. Then put Fudge Frosting over crackers and refrigerate overnight.
Preheat oven to 375°. Beat eggs and gradually mix in sugar, butter and salt. Whip the cream gently 1 minute and stir into egg mixture with corn syrup. Add vanilla and 1 1/4 cups pecans. Spoon into pie shell and bake 40 to 50 minutes.
Cream shortening and sugar. Add eggs and the fruit. Add the flour, baking powder, soda, salt and vanilla. Drop on a cookie sheet. Bake at 350° until golden brown. Can be frozen and will not harden or freeze solid. Can be eaten right from the freezer.
In small bowl combine frosting mix, corn syrup, vanilla and boiling water. Beat on high until stiff peaks form, about 5 minutes. Transfer to large bowl. On low speed blend confectioners sugar gradually. Stir in chopped nuts. Drop mixture by teaspoon onto waxed paper. When outside of candy feels firm, turn over and allow to dry 12 hours or overnight. Store in airtight container.
Saute onions, celery and carrots for 3 to 8 minutes in oil. Cover. Add rolled oats after 5 minutes, adding water (small amount). Add cauliflower, then squash, Herbamore, bay leaf and water to cover. Bring to a boil. Reduce heat; simmer for 45 minutes to 1 hour. Add water to 1 cup level. When done, remove bay leaves and process in a food processor. Makes a thick, tasty soup perfect for cold weather cooking.
Spread beans into bottom of a dish, (13x9 if you use 2 cans of beans). Mix together sour cream and HVR Fiesta Dip mix, spread on top of beans already in pan. Grate cheese and layer on top of sour cream mixture. Top with tomatoes, scallion onions, red pepper, and black olives. TA DA DONE!!! Enjoy!!!
Combine all ingredients in a saucepan. Cook over low heat for 1 hour. Stir occasionally to prevent scorching. Yield: 4 to 6 servings.
Heat oven or grill to 350°. Place piece of fish on foil (make into "boat"). Sprinkle with dill, salt and pepper and olive oil. Place selection of fresh or frozen veggies on top of fish. Close up foil and place on cookie sheet (if using oven) and cook 20-30 minutes depending on thickness of fish. Serve with rice.
Mix sugar, milk, water and eggs together. Save three egg whites for topping. Bring to boil, then add cornstarch, mixed with a little extra water. Cook until thickened. Add vanilla.
Brown chicken in hot oil in a Dutch oven or deep skillet. Remove chicken from skillet and add onion, pepper and garlic. Saute until onion is translucent; stir in soy sauce, tomatoes and cayenne pepper. Bring to a boil. Arrange chicken pieces in sauce, cover and simmer 50 minutes. Turn pieces over once; stir in okra. Cover and simmer 10 minutes, or until okra is tender. Serve over hot rice. Makes 4 to 6 servings.
Crush cookies. Reserve 1/2 cup for garnishing. Add melted margarine to crushed cookies and press mixture in bottom of a 9 x 13-inch pan. Mix cream cheese and powdered sugar, beating well. Fold in 1/2 cup of Cool Whip. Spread on top of cookie crust. Chill for 30 minutes. Mix pudding with milk and spread on top of cream cheese mixture. Chill for 1 hour. Top with remaining Cool Whip and sprinkle with 1/2 cup reserved crushed cookies.
Cook slowly on low heat for 2 hours, stirring often. If you need more liquid, add grape juice.
Brown meat well. Mix all ingredients together and place in casserole. Bake 1 1/2 hours in moderate oven.
Melt butter. Add onion. Blend flour. Stir in broth, water and wine, then bring to a boil. Reduce heat and simmer 15 minutes. Put in individual bowls. Put slice of Mozzarella cheese on top. Put in 350° oven for 10 minutes to melt cheese.
Beat eggs until fluffy. Add sugar and mix. Add flour sifted with baking powder and salt. Mix well and add hot milk (with large tablespoon butter melted in milk). Add vanilla. Bake in 8 or 9-inch pan at 350° for 30 to 35 minutes.
Preheat oven to 250°. Place popcorn and nuts in a 4-inch deep baking pan. Keep warm in oven. Lightly butter cookie sheet. Melt butter over low heat. Blend in honey until well mixed. Remove popcorn mix from oven. Set oven to 350°. Pour butter-honey mixture over popcorn-nut mixture and mix well.
Combine all ingredients and pour into muffin cups. Freeze until firm. Store in plastic bag. Makes about 1 1/2 dozen.
Cream butter and sugar. Add eggs, one at a time, creaming well. Sift together flour and salt; add to creamed mixture, alternating with sour cream. Add vanilla. Bake at 350° for 1 1/2 hours or until done.
Mix all the ingredients together. Put in lined muffin pans. Bake 15 to 20 minutes at 400°.
Boil sweet potatoes until sot. Drain and mash potatoes using a potato masher. Add milk and salt. Whip this all together and place into a well greased casserole dish. Over the potatoes, pour maple syrup heated with butter. Bake until top is carmalized at 400 degrees.
Slice potatoes into 3/4-inch chunks. Boil until fork tender; set aside. Fry bacon until crisp; drain and crumble into bite-size pieces. Keep 1/4 of bacon fat. Heat 1/4 cup bacon fat and add onion. Cook until translucent, about 2 minutes. Blend flour, vinegar, sugar, salt, celery salt and dash of pepper in bowl. Add mixture into skillet with 1 cup water; stir until mixture is boiling and has started to thicken. Fold in bacon and potatoes and heat thoroughly. Put into bowl and serve warm.
Blend all ingredients in a large bowl; beat at medium speed for 2 minutes. Pour into 2 well-greased 8 x 4-inch loaf pans. Bake at 350° for 40 to 45 minutes. Cool 10 minutes before removing from pan.
Boil chicken broth. Clean escarole. Lay out to dry. Break escarole into boiling, salted water. Cook until tender. Make tiny meatballs and put into broth. Drain escarole and put into broth. Combine eggs, cheese, salt, pepper and garlic powder. Pour into soup mixture. Cook about 15 minutes longer.
Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until smooth. Fold in whipped topping and remaining ingredients; spoon into a 13 x 9 x 2-inch baking dish. Cover with aluminum foil. Freeze until firm. Yield: 12 servings.
Mix all together in 2 1/2-quart baking dish. Pour boiling water over all so it melts cheese and oleo some. Bake at 350° until liquid is absorbed and top nicely brown. I have precooked broccoli a little if it appears to look tough.
Preheat oven to 350°. Chop 8 squares of chocolate; set aside. Microwave remaining 8 squares in large bowl on High. Stir until melted and smooth. Stir in sugar, butter, eggs and vanilla. Stir in flour and baking powder. Stir in reserved chopped chocolate and nuts. Drop by 1/4 cupfuls onto ungreased cookie sheet. Bake for 12 to 13 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet 1 minute. Transfer to wire rack. Makes 1 1/2 dozen. YUM!
Put all ingredients except romaine lettuce in large bowl; toss to coat. Let stand 1 hour or more to blend flavors. Serve on lettuce, if desired. Makes 4 main-dish servings.
Mix all ingredients together and store in airtight container.	To make a cup of hot chocolate, mix 1/3 cup of mix with 2/3 cup boiling water.
Spray 4 small pans. Cream sugar, oil and eggs. Add remaining ingredients. Pour into pans and bake at 350° for approx. 1 hour.
Place 6 slices of bread in bottom of a 13 x 9 x 2-inch baking dish. Reserve 1/2 cup cheese, then sprinkle remainder over the bread. Add a layer of broccoli, then a layer of ham. Layer remaining bread on top. Combine remaining ingredients; pour over bread and all. Top with sesame seed. Cover and refrigerate 6 hours or overnight.
Cream peanut butter and shortening; add sugars. Continue mixing until light and fluffy. Add egg. Add flour. Drop by spoonfuls to cookie sheet. Press drops in an intersection pattern with sugared fork. Bake at 350° for 10 to 15 minutes.
Mix well the ingredients in a huge, greased casserole. Cover and let sit in the refrigerator overnight. Next day, bake at 325° for 1 to 1 1/2 hours. Sprinkle with a little more cheese and serve.