HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook mostaccioli and broccoli separately according to package directions. Simmer half and half, butter, garlic and mushrooms for 10 minutes. Add broccoli to half and half and bring to a boil. Salt and pepper to taste. Pour Parmesan cheese into mixture. Cool until thickened. Add cooked pasta and mix lightly.
Chop the artichokes and chilies and mix together with the mayonnaise. Add a handful of Parmesan cheese and mix together in an ovenproof dish with cover. Place the remaining Parmesan cheese on top and cover. Cook at 350° for 1/2 hour. Serve with nacho chips.
Preheat oven to 350°. Grease 2 (9 x 5 x 3-inch) loaf pans. In medium bowl, mix dry ingredients. In large bowl at medium speed, beat sugar and shortening until fluffy. Beat in eggs, pumpkin and water until blended. At low speed, beat in flour mixture until blended. By hand, stir in nuts and raisins. Spoon into loaf pans. Bake for 65 to 75 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on wire racks. Serve at room temperature.
Mix coconut and nuts. Press into 9 x 13 pan. Mix cake as directed. Put in pan. Mix cream cheese, sugar and margarine. Drop onto cake mix using a teaspoon. Bake at 350° for 45-60 minutes until cake is cracked on top but done.
Mix applesauce, pecans and raisins in large mixing bowl. Sift spice cake mix into this. Add eggs. Stir in candy orange slices and candied cherries. Pour into tube or long loaf pan lined with wax paper. Bake in moderate 350° oven about 50 or 60 minutes. Test for doneness.
Mix together cream cheese, mayonnaise and sugar and add the remaining ingredients. Mix together and freeze in mold. (Double recipe for big ring mold.)
Brown the roast in a large stew pot. When seared on all sides, add all of the above ingredients. Cook covered on medium heat until roast flakes apart when fork is inserted. Remove roast to a flat cutting board and flake meat way from any bone or grizzle. Return flaked meat to juices and cook, uncovered, until reduced to a thicker sauce. Serve over hamburger buns. Serves 6-8.
In foil, place hamburger and the desired amounts of onion, potatoes, carrots and 2 ice cubes per Hobo Meal. Season to taste and butter. Wrap well, sealing all edges of foil. Bake at 350° for 1 hour and 25 minutes.
Cook rice in water for 20 minutes or until done. Separate eggs and beat yolks well and mix in rice and mix well. Add margarine, sugar, extract and coconut. Let cool to get correct consistency. If needed, add a little milk. Beat egg whites, add 6 tablespoons sugar. Egg whites should be stiff before spreading on pudding. Brown in moderate oven, approximately 4 minutes.
Mix oil, onion and meat and brown. Add all other ingredients and simmer for 2 hours or until you get hungry.
Saute garlic in oil in medium saucepan until golden. Blend in flour. Gradually stir in remaining ingredients except linguine. Cook over medium-low heat, stirring constantly, until sauce is thickened. Cook linguine according to package directions. Drain. Serve with clam sauce. Makes about 4 servings.
Saute onion and bell pepper to soften. Add all other ingredients and mix well. Pour into greased pan. Bake at 350° for about 1 hour.
Mix well in a bowl. Pour into 2 greased pie plates. Bake 30 to 40 minutes at 350°. (Makes its own crust.)
Arrange chicken in baking dish. Drizzle butter over chicken. Bake in 375° oven for 40 minutes. Place broccoli around chicken. Blend soup, milk and cheese; pour over chicken and broccoli. Top with bread crumbs. Bake an additional 20 minutes. Serve with rice.
Preheat oven to 450°. Grease cookie sheet or baking pan. Combine dry ingredients, sift together. Cut in shortening with a pastry blender. Stir in milk with fork until mixture forms a soft lightly 10-12 strokes. Pat out to about 1/2 inch thickness, cut with biscuit cutter. Place on prepared pan, brush tops with melted butter or grease. Bake 10 minutes, or until biscuits are golden brown. Do not overbake. Makes 10-12 biscuits.
Chop vegetables; put in pan with dripping and fry thoroughly. Add oatmeal and cook until brown, stirring all the time to prevent burning. Add seasoning, cloves and stock and cook 1/2 hour on low heat. Sieve before serving; add meat essence and reheat. (GE)
In bowl, combine meat, crumbs, eggs and 2 teaspoons bouillon; shape into 1 1/4-inch balls. In large skillet, brown meatballs. Remove from pan. Pour off fat. In skillet combine preserves, lemon juice and 2 teaspoons bouillon. Over low heat, cook and stir 15 minutes. Add meatballs; simmer uncovered 10 minutes. Refrigerate leftovers. Makes about 4 dozen.
Brown hamburger; drain. Put into the bottom of a square casserole dish. Put frozen mixed vegetables over the top. Mix chicken soup with water. Pour over meat and vegetables. Bake for 45 minutes at 350°. Cover top with Tater Tots and bake for 15 minutes more.
Dissolve jello in hot water; add Coca-Cola. Put in fridge until partly set. Add pineapple and nuts. Return to fridge until set.
Combine all ingredients and mix well. Drop from a teaspoon onto ungreased baking sheets. Bake at 350° for 12 to 15 minutes. Cut gumdrops in eight, omit licorice ones. As you cut up gumdrops, mix with part of cake mix to prevent clumping together.
Combine first 3 ingredients; press mixture on bottom and 1 1/2 inches up sides of 9-inch spring-form pan. Sprinkle chopped nougat bars evenly over bottom. Set aside. Beat cream cheese with mixer until light and fluffy. Gradually add sugar. Add eggs, one at a time. Stir in chocolate morsels and vanilla. Beat until blended. Spoon over candy layer.
Brown hamburger and drain. Add tomato sauce and sugar. Simmer about 15 minutes. Cook noodles. Layer noodles, meat, cream cheese, sour cream and Cheddar cheese. Bake at 350° for 20 to 30 minutes.
Saute carrots, celery and onion in margarine; add allspice. Combine milk, Egg Beaters and cheese. Bake 9-inch pie crust for 5 minutes. Put in vegetables, shrimp, then egg mixture. Bake 30 minutes in a 350° oven.
Brown sausage and drain off fat. Mix in both cans of soup. Heat over low to medium heat. Serve with tortilla chips.
Mix all together, except strawberries. Cook until clear and thick. Cool a little and fold in the cleaned berries. Pour into a baked pie shell. Serves 8.
Put ingredients in crock-pot. Cook until well done. Drain and remove any bones. Cut into small pieces. Season with last 4 ingredients.
Mix 1 egg with 2 cups of cottage or Ricotta cheese. Shred Mozzarella cheese. Cook lasagna noodles. Layer in the following manner in an 8 x 8 x 2-inch pan...starting at the bottom: noodles, sauce and hamburger, cottage or Ricotta cheese, Mozzarella cheese, noodles, sauce and hamburger, cottage or Ricotta cheese, Mozzarella cheese. Sprinkle top layer with Parmesan cheese. Sprinkle top with parsley flakes. Bake at 350° until done.
Beat sugar and oil together. Add eggs, one at a time, beating after each. Add pineapple (undrained) and vanilla. Mix dry ingredients and blend into batter. Stir in bananas. Turn into greased and floured tube pan. Bake at 350° for 50 to 60 minutes. Cool in pan for 10 minutes.
Cut broccoli and cauliflower florets in bite size pieces. Mix together in bowl, adding green onions, bacon bits and shredded cheese. Mix mayonnaise and sugar together in small bowl, blending well. Pour over broccoli mixture. Refrigerate overnight. Stir well when ready to eat.
Coat the chicken in salad dressing mix, then bake skin side up at 325° for 30 minutes. Add seasoning to top of chicken. Bake an additional 15 minutes.
Mix beans, corn, soup, onion and Cheddar cheese. Pour into buttered casserole. Melt butter. Combine with crackers, crushed. Stir in almonds. Pour over top of vegetable mixture. Bake 25 minutes at 350°.
In large mixer bowl, combine the following ingredients well: water, pumpkin, oil and eggs, then add these ingredients, which have been sifted together: flour, soda, cinnamon, cloves, salt and sugar. Mix well. Grease about 6 small loaf pans. Put batter in the pans and bake at 350° for 45 minutes.
Beat cream cheese and mayonnaise until smooth. Add Worcestershire sauce and other ingredients. Slowly blend in grated cheese. Shape into ball and roll in 1/2 cup crushed pecans.
Put broccoli in shallow greased casserole dish. Combine next four ingredients. Add croutons. Pour over broccoli and bake at 325° for 20 to 25 minutes. Serves 4.
Melt 2 tablespoons of butter in baking dish; take flour, 2 tablespoons butter, 1/2 cup of sugar and 1/2 cup milk. Make dough. Take the butter in baking dish and pour soft dough on top of it. Pour boiling water over dough. Add 1 cup sugar and apples. Stir up together. Bake at 400° for 35 to 40 minutes. Any kind of fruit will work.
Clean wings. Mix dry ingredients in a plastic bag. Shake wings a few at a time in bag until coated. Place in a single layer in well-buttered shallow baking pans. Bake in 350° oven for 25 minutes. Turn wings and bake until tender, about 10 minutes more.
Combine all ingredients except onions and shrimp. Layer shrimp and onions in casserole dish. Pour marinade over layers and cover. Refrigerate for 12 hours. Serve ice cold.
Shred 1 pound washed zucchini using coarse grater. Melt just enough butter to cover bottom of skillet (or for no-fat, spray with nonstick spray). Saute a little onion until soft. Add zucchini and cook and stir over medium heat 1 to 3 minutes. Sprinkle with salt and pepper. Squash will be crispy and delicious.
Cover a jellyroll pan with waxed paper; set aside. In a large bowl, combine cinnamon, ginger, nutmeg, red pepper and 1/4 cup of the sugar; set aside. In a medium skillet, melt butter; stir in nuts, the remaining 1/2 cup of the sugar and 1 teaspoon water; cook and stir over medium heat until sugar melts and nuts start to brown, about 10 minutes. Stir nuts into spice mixture, tossing to coat; spread on prepared pan and cool completely, then break into small pieces. Store in a tightly covered container at room temperature.
Mash figs, add sugar and jello. Boil until thick. Seal in jars.
Boil potatoes until tender. Cool and skin. Coarsely grate into a 9 x 13-inch pan. Spread evenly in pan. Sprinkle with salt. Melt margarine and add half and half. Pour over potatoes. You may need to add a little milk to adjust for the dryness of your potatoes. Top with grated cheese. These can be made in advance and refrigerated before baking. Bake at 350° for 1 hour or until cheese is bubbly.
Melt margarine in saucepan. Stir in coconut and sugar. Turn off flame. Add eggs, one at a time, beating well with wire whisk after each addition. Blend in vanilla. Add flour, stirring until blended. Turn into greased 9-inch square pan. Top with pecans. Bake at 350° for 20 to 25 minutes.
Melt margarine in a 13 x 9 x 2-inch pan. Sprinkle graham cracker crumbs over melted margarine. Sprinkle coconut over graham cracker crumbs. Sprinkle chocolate chips over coconut. Sprinkle pecans over chocolate chips. Pour milk over chopped pecans. Bake at 350° for 35 minutes. Cool in refrigerator for 15 minutes. Mark in squares, cool a while longer and then cut into squares.
Cook the first 5 ingredients together, then add the cream or half and half and the egg. Cook a little longer. Add mixture to cream and egg, then add to original pan.
Mix in order given. Roll into balls size of walnuts, then roll in sugar. Bake on ungreased cookie sheet at 375° for 8 to 10 minutes. Top immediately with a chocolate kiss, pressing into the top.
In a large bowl, combine vegetables with salt. Let stand 1 hour. Bring remaining ingredients to a boil and boil 1 minute. Cool. Drain vegetables and add to vinegar mixture. Stir gently. Put in freezer containers and freeze. When ready to use, defrost and serve chilled.
Grease 3 medium size loaf pans. Use electric mixer and add ingredients in order listed. Bake for 40 to 60 minutes at 350°.
Preheat oven to 350°. Blend all ingredients in a blender, then pour into a buttered, glass pie pan. Bake for about one hour. Remove from oven and let sit until cool. Makes its own crust.
In a large bowl, combine whipped topping with dry pudding and mix. Add drained pineapple and marshmallows. Stir gently. Top with cherries.
Heat pineapple, sugar and lemon juice. Dissolve gelatin in 1 cup water; add to first mixture. Let cool in refrigerator until it begins to thicken. Remove from refrigerator and add grated cheese and whipping cream. Pour into Pyrex dish; return to refrigerator until thick.
Bring ingredients to a boil. Crush berries with the back of a spoon. Serve warm. Optional: Add 2 tablespoons butter before serving.
Grease a square baking dish, 8 x 8 x 2-inch. Mix biscuit mix, milk, salt, mustard, parsley and eggs in the dish with a fork until batter is of uniform color. Stir in remaining ingredients. Bake uncovered until a knife inserted in center comes out clean, about 45 minutes in a 350° oven. Yields 4 to 6 servings.
Thaw grape juice. Combine the sugar and water in an 8 quart kettle and bring to a full rolling boil. Boil hard for 1 minute. Remove from heat and stir in the fruit pectin and the grape juice. Mix well. Pour into sterilized jelly glasses and seal with paraffin.
In a 1 1/2-quart pitcher or punch bowl, stir cream of coconut and pineapple juice until well mixed. Add ginger ale, stirring gently. Serve immediately. Makes 10 (1/2 cup) servings.
Mix all dry ingredients. Add beaten eggs and shortening. Drop by spoonfuls onto ungreased cookie sheets.
Mix gelatin with boiling water; add cranberries and pineapple with juice. Mix well. Let mixture gel in refrigerator. Fold in celery and nuts. Put in a 9 x 13-inch pan.
Place shrimp, green onions, Cheddar cheese and cream cheese in a greased 10-inch pie pan. In a mixing bowl add Bisquick, milk and eggs. Beat together with a mixer and pour on top of shrimp mixture. Bake for 30 minutes on 400°, or until knife inserted in center comes out clean.
Mix broccoli, soup mix, water chestnuts and almonds in glass baking dish. Melt margarine 40 to 50 seconds on Full power. Pour over broccoli. Microwave on Full power, covered, 10 to 20 minutes. Top with croutons before serving.
Combine flour, salt and baking soda in a medium bowl. Set it aside. In a larger bowl, combine butter, vanilla extract, brown sugar and granulated sugar. Beat butter, extract and sugars until creamy. Add eggs and beat. Add flour, salt and baking soda combination in three increments, beating with each addition. Spoon in chocolate chips, stirring manually. Spoon batter, 1 teaspoon servings maximum, onto ungreased cookie sheets. Bake for 10 to 12 minutes or until cookies are light brown and firm looking.
Cut up all vegetables, add bouillon and barely cover with water; cook until tender. Cool slightly; add milk (as you would for potato soup). Add margarine and cut up cheese. Cook slightly until cheese is melted.
Melt 1 tablespoon shortening in 5 x 8-inch pan or glass baking dish and pour batter in on hot greased pan. Bake at 350° until done.
Heat large skillet until hot and add 1/4 cup olive oil. Let cook 1 minute and add shrimp. After 1 minute, turn shrimp over. When shrimp are almost cooked (they will be bright red), add cognac and cook until cognac is burned off, then add cream cheese and Cheez Whiz. Heat at medium heat until smooth. When smooth, add all other ingredients and cook low for 3 minutes.
Heat oil in frying pan. Wash in cool water the chicken strips; toss in flour and cook in oil until tender and juicy. Place 2 strips on tortilla. Add toppings you desire and roll up.
Add water to jello and melt. Set in refrigerator to thicken, slightly. After thickens, add other ingredients, stirring well. Return to refrigerator to congeal, approximately 6 hours.
Juices should be chilled. Stir together juices and soda. Spoon in sherbet. Serve immediately.
Coat potatoes with oil and pepper. Bake at 400° until tender inside, crusty outside. Sprinkle with cheese and basil when done.
Mix the first 4 ingredients together and press into a 9 x 13-inch greased pan. Bake at 350° for 10 minutes. Cool. Spread nuts over cooled crust. Melt chips, butter and syrup; pour over nuts and bake 10 minutes more.
Cream margarine and sugar; add eggs. Add wafer crumbs alternately with milk. Add vanilla, nuts and coconut. Bake in greased and floured tube pan. Bake 1 hour at 350°. Freezes real well, is very moist.
Make white sauce by melting butter in top of double boiler, adding flour, milk and other ingredients and cooking until thick. Add chopped eggs and pour over toast. (White sauce can be prepared in microwave.) Makes 4 to 6 servings.
Cook carrot slices in boiling water to cover, 15 minutes or until very tender; drain. Using food processor, place carrots and other ingredients, process until smooth, stopping to scrape down sides. Yields 6 servings (0.3 g fat).
Spray baking dish with vegetable spray of choice. Cover bottom with fish; may use fish of choice. Combine thawed spinach, bread crumbs and Parmesan cheese and mix to spreading consistency and spread evenly over fish. Top with more cheese. Bake, covered, at 375° for approximately 20 to 25 minutes. Low-fat, low calorie and easy.
Place first 3 ingredients in a large bowl and let cool to lukewarm. Beat egg slightly and stir in. Sprinkle yeast into 1/4 cup warm water and stir until dissolved. Add to egg mixture. Sift flour, measure and lightly stir in dry milk. Add 1/3 of dry ingredients into yeast mixture at one at a time and beat after each addition until smooth. Cover with moist cloth and let rise to almost double. Punch down and place in greased 9 x 5 loaf bread pan. Let rise slightly and bake in a 375° oven for about 45 minutes or until golden. Take out of pan immediately to cool. Makes 1 loaf.
Saute carrot, celery and cabbage in 1 tablespoon oil. Add other ingredients. Add small amount of cooked spaghetti (optional). Top soup with Parmesan cheese and serve.
Cream oleo, sugar and flavoring. Add eggs. Stir in Bisquick and potato flakes. Cover and chill for 1 hour. Make in marble size balls. Cook at 375° for 12 to 14 minutes on an ungreased cookie sheet.
In microwave, bring sugar and syrup just to a boil. Remove and stir in peanut butter. Add Rice Krispies. Spread in a 9 x 13-inch cake pan (lightly buttered). Melt together the chocolate chips and butterscotch chips. (If melted in microwave, watch carefully. Takes about 2 to 3 minutes depending on your microwave.) Spread on top.
Brown chicken breasts in margarine with onions and bell peppers. Combine all the soups, rice and water in roaster. Add chicken, margarine, onions and bell pepper. Salt and pepper to taste. Cook 2 1/2 to 3 hours or until done.
Cream margarine and oil. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda. Add to creamed mixture alternately with milk. Add vanilla, coconut and pecans. Fold in egg whites. Pour batter into 3 (8-inch) pans. Bake at 350° for 25 minutes. Frost with Italian Cream Cake Frosting.
Wash wings; pat dry. Melt butter in flat dish. Combine all remaining ingredients in food processor; blend and mix well. Dip chicken wings in butter, then in coating. Cook for 15 to 20 minutes at 400°.
Toss salad greens (about 12 cups) with oil just until leaves glisten. Combine vinegar, salt, garlic, monosodium glutamate and pepper; toss with garlic mixture. Makes about 1/3 cup.
Grind the vegetables in a food processor or a meat grinder. Place in a large sealable container and sprinkle 1/2 cup salt over. Let stand overnight in the refrigerator. In the morning, drain off all the liquid through a towel or cheesecloth; don't let any excess water remain. Place back in large container. Mix the last 6 ingredients together in a large pan, stirring to combine, then heat to boiling. Pour this hot mixture over the vegetables and stir. Place in pint jars or quart size, if preferred. Pressure cooker for 10 minutes at 5 pounds of pressure just to seal jars. This should make approximately 15 pints or 8 quarts. Store in cabinet until needed. After opening, place in refrigerator. We use as a relish over hot dogs, Polish sausage and hamburgers.
Boil for 3 minutes. Seal in pint jars. Better than Ro-Tel.
Soften cream cheese and blend with horseradish, Tabasco sauce and parsley. Blanch asparagus spears, then cool. Spread cream cheese on ham. Lay asparagus on ham and roll up. Slice each roll into 4 pieces. Spear with toothpick and serve chilled. Yields 20 roulades.
Preheat oven to 350°. In a large mixing bowl, beat the eggs, oil, vanilla, almond flavoring and sugar until smooth. Add flour mixed with baking powder. Stir in walnuts and chocolates.
Combine oleo, sugar, cocoa and milk in saucepan on stove, continually stirring until mixture comes to a full, rolling boil. Boil for 1 minute. Remove from stove. Add peanut butter, oatmeal and vanilla; stir in well. Drop from tablespoon on waxed paper.
Brown pork in hot fat. Add water; cover and simmer for 1 hour. Combine cornstarch, salt, brown sugar, vinegar, pineapple juice and soy sauce; cook, stirring constantly, until slightly thickened. Pour sauce over hot pork; let stand for 10 minutes. Add green peppers, onion and pineapple chunks; cook 5 minutes. Yields 6 servings.
Heat olive oil in heavy stockpot. Add onions and garlic and saute for 5 minutes. Add carrots and saute for 5 minutes more. Add mushrooms, zucchini and potatoes. Saute for another 5 minutes. Add tomatoes, kidney beans and water or stock and mix. Add tomato sauce, wine, herbs and spices. Simmer 30 minutes or until all vegetables are tender. Remove bay leaves. Serve with sprinkling of Parmesan cheese. Serves 6 to 8.
Mix oats and Crisco oil; let stand for 10 minutes. Cook raisins and water until raisins plump, then cool slightly. Add sugar, eggs, flour, soda, vanilla, cinnamon and salt to oats and oil mixture; mix well. Then add raisins, chocolate chips and nuts. Drop by teaspoon on cookie sheet. Bake at 400° for 10 to 12 minutes.
Pour pie filling into baking dish. Crumble cake mix over filling. Put finely crushed nuts over mixture and add melted margarine over top. Bake at 325° for 20 to 25 minutes.
Butter the Bread. Place 4 slices of Bread Butter side down in a 9 x 13 inch baking dish. Add grated Cheese. Add Sausage (browned and crumbled). Place other 4 slices of Bread Butter side up on top of Sausage. Beat 5 Eggs and 3 cups of Milk, Salt and Dry Mustard. Pour over casserole. Cover and refrigerate overnight. Bake at 350 for 50 minutes.
Melt peanut butter and margarine together. Stir in confectioners sugar. Pour into a greased 9 x 13-inch pan. Chill until firm. Cut into squares.
Dredge chicken in seasoned flour. Brown in oil and butter. Add wine and cover tightly. Simmer for 1/2 hour. Add grapes and toasted slivered almonds. Cover and simmer for another 1/2 hour.
Grease 2-quart baking dish. Combine chicken, cheese, beans, olives, salsa, chili powder and garlic powder in large bowl. Blend well. Spoon into dish; set aside. To prepare crust, combine baking mix, milk and butter in mixing bowl. Blend well. Pour over chicken mixture. Bake 30 to 35 minutes or until crust is golden brown. Makes 6 to 8 servings.
Preheat oven to 350° and grease a 9 x 5 x 3-inch loaf pan. Thoroughly combine all ingredients but use only 1/2 of tomato sauce. Turn meat mixture into loaf pan. Smooth and top with rest of the tomato sauce.
Mix together. Pour into a 9 x 13-inch dish. Bake at 350° for 45 minutes.
Beat together Crisco and margarine. Gradually add brown sugar, beating together until creamy. Add eggs, one at a time, beating well after each. Sift flour and sift again with addition of baking powder and salt. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Add maple flavoring. Pour into greased and floured tube pan. Put in a cold oven. Turn temperature to 300° and bake for 1 hour or until done.
Mix all together; boil. Bring to 275° on candy thermometer. Put on buttered dishes (saucers); cool slightly, still warm to the touch. Lightly butter hands, pull and enjoy.
Combine cheese, soup, pepper, pimento and onion. Stir in spaghetti; blend well. Bake 30 minutes at 350°.
Mix all ingredients. (If desired, cloves and cinnamon sticks can be put in a tea ball and placed inside the pot.) Simmer all ingredients in very large pot for 10 minutes. Makes 1 1/2 gallons. Serves 16.