HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat and onion in 3 qt. saucepan. Drain off excess fat; add sauce, water, parsley, salt and pepper. Simmer 10 to 15 minutes. Mix Ricotta cheese with eggs and Parmesan cheese. Place 1 c. sauce on bottom of 13 x 9 x 2 inch pan. Layer 3 pieces of uncooked lasagne over sauce; cover with 1 1/2 c. sauce. Spread 1/2 of Ricotta cheese, then place 1/2 of Mozzarella cheese. Repeat layers of lasagne, sauce and cheeses. Top with layer of lasagne and remaining sauce. Cover with foil and bake at 350° for for 55 to 60 minutes. Remove foil; bake 10 minutes. Let stand 10 minutes before cutting.
Peel and dice potatoes; add pieces of bacon and minced onion. Bring to a boil in water. When potatoes are done in the middle, drain water off and leave in the pan. Mix eggs and flour together until the mixture is not runny. Add milk to potatoes and butter. Bring to a boil, then remove from burner. Add flour and egg mixture. Separate with a fork and cover with the lid. Soup ready to serve in 1/2 hour.
Combine peaches, orange juice and 1/2 cup sugar. Let stand 1 hour. Drain juice and add enough water to make 2 cups. Add 1 cup sugar and cornstarch to liquid. Bring to boil until thick and clear. Add almond flavoring and butter. Let cool. Stir in raw sliced peaches and pour into Graham Cracker Crust. Refrigerate.
Melt butter in casserole; use 3 tablespoons in corn mixture and leave remainder in casserole to brown edges of pudding. Combine all ingredients; mix thoroughly in bowl. Pour into warm buttered casserole. Bake at 350° for 30 minutes or until inserted knife comes out clean.
Slice pound cake lengthwise 3 times. Spread Cool Whip on first layer. Next, layer about 3 pineapple slices on top of Cool Whip. After that, put the bananas, strawberries or really any other fruit you want or even use 2 fruits if you want. Repeat directions for the next 2 slices.
In a sifter place the flour, salt, soda, cinnamon, ground cloves, allspice and pumpkin pie spice. Beat shortening until creamy. Add applesauce, mixing thoroughly. Put 3 tablespoons flour in nuts and raisin mix (this is so they won't sink in mixture). Add flour-spice mix, blending until moist. Do not overmix. Place in loaf pans. Bake at 350° for 30 to 40 minutes.
Separate and unroll bread sticks. Place 3 pepperoni slices in single layer over one-half of each bread stick. Fold remaining half of bread stick over top; seal end and twist. Place on ungreased cookie sheet. Combine cheese, Italian seasoning and garlic powder. Sprinkle evenly over each bread stick. Bake in preheated 350° oven for 15 to 20 minutes or until golden brown. Serve with pizza sauce. Makes 8 pizza sticks.
Brown meat. Drain. Add 1 tablespoon water. Add celery, onions, garlic and mushrooms. Cook until vegetables are tender.
In a small bowl, whisk together milk, egg white, cinnamon and nutmeg. Pour into a large flat dish. Dip both sides of bread lightly in milk mixture. Coat a nonstick frying pan with nonstick spray. Heat over medium-high heat; pour in oil. Brown bread on both sides. Serves 4.
Mix and roll above ingredients in four balls; refrigerate overnight. Roll each ball into a pie shape. Sprinkle with sugar and cinnamon. Cut each into 16 triangles. Fill with fruit jam, nuts and raisins. Grease sheet; bake at 375° for 15 minutes.
Cut lettuce and chop onion and green pepper. Combine all ingredients, adding dressing last.
Boil chicken until cooked and debone into bite size pieces. Cook spaghetti in chicken broth until tender enough to cut through with a spoon. Mix all ingredients and put into a casserole dish. Bake for 30 minutes at 350°. Add cheese and return to oven until cheese melts. Serve with salad and garlic bread.
Dip skinned chicken breasts in melted margarine. Roll each in Ritz cracker crumbs. Sprinkle with Parmesan cheese. Bake in 375° oven for 45 minutes.
Grease and flour a large cookie sheet. Set aside. In a medium bowl, stir together coconut, sugar, flour and salt. Stir in egg whites and almond extract. Drop coconut mixture by rounded teaspoons 2-inches apart onto prepared cookie sheet. Bake in a 325° oven for 20 to 25 minutes or until edges are golden brown. Transfer cookies to a wire rack and let cool.
Cook cabbage leaves in boiling, salted water 5 to 8 minutes or until just tender; drain leaves.
Sift dry ingredients into bowl; add shortening and water and beat 1 minute. Add applesauce and egg; beat 1 minute. Add nuts and raisins. Pour into well-greased and floured pan. Bake at 350° for 35 to 40 minutes.
Mix sugar, dark corn syrup, eggs, salt, butter, vanilla and cocoa. Add pecans. Pour filling into an unbaked pie shell. Bake at 375° for 10 minutes; reduce heat to 325° and bake for an additional 40 to 45 minutes or until filling doesn't wiggle.
Melt margarine, peanut butter and chocolate morsels; set aside. Combine cereal, raisins and nuts in a large container. Pour chocolate mixture over it; mix well. Sift a box of powdered sugar into a large brown bag. Pour the mixture in; shake until coated.
Cut squirrel in pieces. Boil until tender. Debone. Saute Chef's Blend in oil. Add chicken drumettes and cook until tender, adding water to prevent burning. In large pot mix squirrel, chicken mixture, Kitchen Bouquet and soy sauce and put on low heat. Rinse rice. Add to meat and put water 1 inch over top. Cover tightly and bring to a boil. Lower heat and cook 30 minutes. Stir and serve.
Combine coconut, sugar and flour. Beat egg whites; add to mixture. Drop by tablespoon onto greased and floured baking sheet. Bake until brown at 325°, for 20 minutes. Remove from pan immediately.
Mix all ingredients in bowl. Add 1/4 cup melted oleo. Put in pan. Crush white saltines and spread over top. Melt 1/2 cup oleo on top. Bake at 350° for 1 1/2 hours. Check occasionally.
Boil the cauliflower (head-up); drain and separate. Beat 2 egg yolks. Add 1/2 cup milk. Stir in 3/4 cup flour and 1/4 teaspoon salt. Beat the batter until it's smooth. Dip the cauliflower into the batter. Deep fry until golden brown.
Arrange apples in greased 13 x 9 x 2-inch baking pan. Combine water and lemon juice; sprinkle over apples. Combine flour, sugar, cinnamon and salt. Cut in butter until crumbly. Mix in cheese lightly and spread over apples. Bake at 350° for 30 to 35 minutes or until apples are tender and topping is crisp. Serve with ice cream or whipped cream.
Boil noodles in salted water until tender. Mix tuna, soup, salt and pepper together in bowl. Pour cooked noodles in large casserole dish. Pour soup mixture over noodles. Cube cheese and mix with noodles. Top with onions. Bake in 400° oven for about 15 to 20 minutes until hot and bubbly.
Cream shortening with sugars; add egg and vanilla. Sift flour and other dry ingredients to mixture. Add nuts. Bake at 400° until golden brown.
In skillet, brown ground meat, onion, and peppers. Stir in 1/2 pkg. of seasoning mix. Salt and pepper to taste. (A couple shakes of Boone's Wild Island wine comes in great here!) In crock pot, combine kidney beans, diced tomatoes, tomato sauce, remaining seasoning mix, and 1/2 cup of water. (You can splash some Texas Pete hot sauce in if you want to!) Add skillet mixture to crock-pot, stir it up. Cook on low for 4 - 6 hours. Garnish with cheddar or mozzarella cheese. Serve with cornbread and dig in!
Mix all ingredients and pour in unbaked pie shell. Bake at 350° for 45 minutes.
Cream margarine and sugar until fluffy. Add eggs, one at a time, beating well with each addition. Sift flour with baking powder and salt. Add dry ingredients alternately with milk. Add vanilla. Bake at 325° for 1 hour and 15 minutes in tube pan.
Dissolve Jell-O in the 1 1/4 cups water and allow to cool. Then add balance of ingredients and mix well. Serves 6. Can be doubled.
Make roux using oil and flour. Add seasoning and cook until wilted. Add tomato sauce, water and remaining ingredients. Let simmer for 1 1/2 hours.
Shape and pat out cookie dough in pizza pan. Bake 15 minutes at 350°. Cool. Mix cream cheese and sugar with flavored Cool Whip. Top with sliced strawberries.
Mix and bake cake as directed on box. Crumble cake in bottom of punch bowl. Layer pineapple, vanilla pudding, cherry pie filling and Cool Whip. Decorate with coconut, whole cherries and nuts. Chill until ready to serve.
In a glass bowl or deep platter, combine oil, salt, pepper, garlic, parsley and either vinegar (any type) or juice from fresh lemon. Whisk with a fork until blended; put aside.
Prepare lasagna according to directions. Saute onion, celery and garlic in oil. Add tomatoes, tomato paste, water and spices. Simmer 15 minutes.
Cook broccoli and drain well. Drain noodles well. Add butter and ham; toss lightly. Pour into 2 1/2-quart casserole dish. Combine broccoli, soup and milk; pour over noodles. Sprinkle cheese on top. Bake at 350° for 20 to 25 minutes or until cheese is melted and lightly browned.
In medium mixing bowl, combine 1/2 cup chicken broth, soy sauce, 1 teaspoon oil, garlic powder and ginger. Mix well. Add chicken and stir to coat. Cover and refrigerate for 30 minutes.
Saute the onions in hot oil until transparent. Remove from heat; sprinkle with paprika and mix well. Place cloves of garlic in the bottom of large ovenproof pot. Add 1/3 of the vegetables (tomatoes, cabbage, carrot, peppers, cauliflower and parsnip). On top of this, add half of the meat. Add another layer of vegetables, the rest of the meat and the rest of the vegetables, flavoring each layer with salt and pepper. Put onions on top and sprinkle on vinegar.
Dissolve jello in hot water. Chill until thickened, but not firm. Break up cranberry sauce. Stir into jello. Add nuts. Fold in sour cream. Chill.
Preheat oven to 375°. In a medium bowl, combine Eagle Brand milk, sour cream, lemon juice and vanilla. Mix well. Chill. In a large bowl, beat margarine and sugar until fluffy. Mix in flour, oats and walnuts until blended. On a lightly oiled pizza pan or baking sheet, press dough into 12-inch circle forming rim around edges. Prick with a fork. Bake 10 to 12 minutes until golden brown. Cool. Spread filling evenly onto crust. Arrange fruit on top of filling. Chill before serving.
Heat water; add sugar and salt. Bring to boil and add tapioca and simmer about 5 to 10 minutes until tapioca is clear. Immediately add jello. Frozen strawberries can be put in while hot to melt. Cool before adding fresh strawberries. This is also good to use with fresh peaches and peach jello.
Preheat oven to 325°. In large mixer bowl, beat egg yolks with sweetened condensed milk, lime juice and food coloring. Pour into prepared pastry shell. Bake 40 minutes. Cool. Chill. Top with whipped cream. Garnish as desired. Refrigerate.
In a pot, place brown sugar, water, raisins, margarine and spices. On stove top, bring to boil and let cool. Add all other ingredients and mix well. Grease and flour pans. Bake at 350° for 40 to 45 minutes or until golden brown and fork comes out clean.
Cook ground beef, onions and peppers in cooking oil. Cook until meat crumbles. Add all other ingredients. Bring to a simmer, then add 2 1/2 to 3 cups small egg noodles (uncooked). Pour into a 2-quart greased casserole dish. Cover and bake at 350° for 1 hour.
Peel and cut potatoes in chunks. Put potatoes and onion in large kettle. Add pinch of salt. Add enough water to cover and boil. Cook until done. Mash with potato masher into small chunks. Add cream or milk. Thicken if desired. (Mother thickened with flour, but today you could use instant potatoes.) Add chopped hard boiled eggs. May add cubed ham, cut up wieners or crisp bacon. MMMMMMM-Good!!!
Heat oven to 325°. Butter a 13 x 9-inch baking pan. Melt the 1/2 pound butter and let cool. Combine flour, cocoa, baking powder and salt. Beat eggs and vanilla until foamy. Gradually beat in sugar until blended and then beat in butter. Beat in flour mixture. Stir in walnuts. Pour batter into prepared pan. Bake until brownies begin to pull away from the sides of the pan, 30 to 35 minutes. Let cool before cutting into squares. Per brownie: 205 calories.
In heavy saucepan, melt chips in the sweetened condensed milk. Take off the stove. Stir in vanilla, marshmallows and nuts. Cut before it gets too hard.
Mix and refrigerate broccoli, onion, bacon, sunflower seeds and raisins. Refrigerate several hours. Stir together vinegar, mayonnaise and sugar and add to other ingredients before serving. Yields 6 to 8 servings.
Heat oven to 350°. Grease bottom only of loaf pan. Mix sugar and butter in 2 1/2-quart bowl. Stir in eggs until blended. Add bananas and water. Beat 30 seconds. Stir in remaining ingredients, except nuts, just until moistened. Stir in nuts. Pour into pan. Bake until wooden pick inserted in center comes out clean. Loosen sides of loaf from pan. Remove. Cool before slicing. Yields 1 loaf, 24 slices. Has 120 calories.
Toast bread. Spoon leftover vegetables on top of toast. Put one slice of cheese on top of vegetables. Place on cookie sheet and bake in oven at 350° until cheese is melted. (Leftover stir-fried vegetables are the best.)
Remove the necks and backbones from the chicken parts and reserve for another use. Season chickens with salt and pepper. Lay in a shallow baking dish. Cover with 2/3 of the almonds. Mix the 3 cans of soup together with the wine. Pour over the chicken and almonds. Sprinkle Parmesan cheese and remainder of almonds over top. Bake in a preheated 350° oven for 2 hours. Serves 6 to 8.
Bring sugar and water to a full boil. Remove from heat and stir in Kool-Aid. Chill. It's now ready for crushed ice.
Wash potatoes; do not peel. Cut each potato into fourths. Soak in ice water for about 15 minutes. Add salt and pepper to flour. Batter each piece of potato in flour. Drop battered potatoes into hot Crisco oil; fry on medium heat until tender.
Spread cookie dough on pizza pan. Bake until light brown. When cool, mix cream cheese and Cool Whip. Spread on cooled cookie dough. Add what fruit you like on top: strawberries, grapes, melons, kiwi, etc.
Place candies in basket of percolator and perk. Or place in heavy cooker and heat slowly, simmering until candies are melted and cider is hot.
Mix together and serve with raw vegetables such as carrots, broccoli, cauliflower, celery, etc.
Chop onion. Put olive oil in pot just to cover the bottom. Heat the oil, then put in onion and saute until golden brown. Put in peas and cook until soft, ten to twenty minutes. Then put a pot of water up for pasta and cook to desired time. After pasta is ready; drain it, then take the peas and pour it onto the pasta and serve.
Mix the vinegar and sugar together. Mix the first 7 ingredients together and let set a few hours. Add bacon just before serving.
Cook macaroni according to package directions. Cool fries according to package directions. Mix fries and macaroni. Sprinkle with garlic salt.
Heat liquid (vinegar and water), sugar and spice to boiling; add cucumbers. Boil 18 minutes. Pack in jars and seal while hot.
Combine all ingredients and mix well. Spread into an ungreased 13 x 9 x 2-inch pan and bake at 350° for 20 minutes. Cool and top with the following.
Preheat oven to 350°. Mix ingredients well; shape into loaf in a shallow baking pan. Bake at 350° for 45 minutes to 1 hour. Ovens may vary.
Put leaves (a little at a time) in boiling water until limp; drain. Mix the remaining ingredients thoroughly (except lemon juice). Put 1 tablespoon of mixture on each leaf; roll like a cigar. Put in pot. Layer closely and do this until meat mixture is all gone. Add salt and pepper to pot. Place a lid directly on top of rolls to hold them down (Pyrex is good). Pour boiling water over the rolls and lid. Cover the top of pot with another lid. Cook over medium heat on stove for 30 to 35 minutes, then take the first cover off and add lemon juice. Put large cover on and cook another 30 minutes until most of the sauce has evaporated.
Brown ground beef with onion and garlic. Drain excess grease off. Add Rotel, tomato sauce, salt, pepper, taco seasoning mix, and chili powder. Let simmer on low heat for 4 to 5 minutes. Cover bottom of baking dish with corn tortillas (cut into wedges). Pour meat mixture over corn tortillas. Add another layer of corn tortillas to just cover top of meat mixture. Whisk milk and cream of mushroom soup together. Pour over the top of the corn tortillas. Add all cheese to the top. Bake at 350° for 40 minutes.
Mix all together in a lightly greased casserole. Bake, uncovered, 1 hour at 350°.
In large saucepan, combine apple cider or juice, brown sugar and nutmeg. Place cinnamon, allspice and cloves in cheesecloth and tie. Add to cider mixture. Bring to boil. Reduce heat. Simmer 10 minutes. Remove spice bag. Serve cider in mugs with orange slices with cloves studded in slices or wedges.
Preheat oven to 325°. Sift together flour, cinnamon, salt and baking soda. Beat eggs. Add oil and sugar. Mix well. Blend in dry ingredients. Fold in black walnuts and diced apples. Bake in a greased and floured tube pan at 325° for 1 1/2 hours.
Grease heavy pan well. Put into 375° oven to heat while completing rest of recipe. Mix all ingredients together and turn into hot pan. Bake until brown.
Mix oil, sugar, and chocolate. Add eggs one at a time, beating after each addition. Add vanilla. Mix flour, salt, and baking powder. Add to oil mixture. Chill overnight. Roll into balls. Roll balls in powdered sugar. Bake 350 degrees 10-12 minutes.
Mix dry ingredients. Add remaining ingredients next. Stir until all are well mixed. Put in 2 large greased bread pans. Bake at 350° for 1 hour.
Mix all ingredients. Pour into 2 layer pans or 1 Bundt pan (greased and floured). Bake about 30 minutes at 350° or until done when it springs back.
In skillet brown hamburger, seasoning and onion. Drain. Add kidney beans and cool. In separate bowl add together shredded lettuce, tomatoes and cheese. Mix in meat. Right before serving, add taco chips and Thousand Island dressing.
Brown hamburger and sausage. Drain. Add all ingredients and heat until cheese is melted.
Stir together eggs, sugar, vegetable oil and vanilla. Sift flour, salt, baking soda, baking powder and cinnamon. Add zucchini. Bake at 350° for 45 minutes in two bread pans.
Beat the butter at medium for 2 minutes or until soft and creamy. Add sugar. Add eggs, one at a time, until yellow disappears. Combine flour and soda. Add to creamed mixture alternately with sour cream; begin and end with flour. Bake at 325° for 1 hour and 20 minutes in a 10-inch tube pan.
Sift together first 3 ingredients. Bring oleo, oil, water and cocoa to boil and add to flour mixture. Mix together buttermilk and baking soda. Add to flour mixture with eggs and vanilla. Mix well. Pour into 9 x 13-inch cake pan, greased. Bake 30 to 35 minutes at 350°.
Bring sugar and syrup to a boil. Mix with peanut butter, peanuts and Rice Krispies. Put in a 9 x 13-inch pan. Melt the chips and spread on top.
Melt butter in a 9 x 13-inch cake pan, then layer in order: graham cracker crumbs, coconut, butterscotch chips, chocolate chips and pecans. Pour milk over entire mixture. Bake at 350° for 30 minutes. Immediately run knife around edge of pan. Cool for 30 minutes, then cut in squares.
Crush vanilla wafers to fine crumbs. Add powdered sugar, margarine, juices and nuts. Mix well. Form into balls and roll on coconut. May be served frozen. Makes 6 dozen.
Combine sugar, cornstarch and salt in saucepan; stir in water and lemon	peel. Boil for 1 minute. Remove from heat and stir in butter and lemon juice.	Yields 6 servings.
Rinse chicken and pat dry. Place one piece of chicken between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/4-inch thickness. Remove plastic wrap. Repeat with remaining pieces of chicken.
Saute onions in margarine until golden brown. Arrange onions in bottom of 3-quart casserole. Cut fat from meat; brown meat on both sides. Place in casserole on top of onions. Pour about 1/4 cup of water into drippings; stir, then pour over onions and meat. Add just enough more water to cover onion layer. Sprinkle parsley, salt, pepper, thyme and marjoram over meat. Arrange carrots on top. Cover and bake in a slow oven (300°) for 1 hour. Arrange potatoes and peas over carrots and continue baking in slow oven for 1 hour.
Combine cherries, strawberries, pineapple, sugar and cornstarch; mix well. Cook on low heat until thick and clear. Remove from heat; add one package of strawberry Jell-O (dry) and pecans. When cool, put in baked pie shell or graham cracker crust, in which bananas have been sliced. Top with Cool Whip. This makes enough for 3 pies. Serves 8.
Mix all ingredients and put in a 9 x 13-inch pan. Top with 1 cup cereal flakes or any chips. Bake at 375° for 1 hour.
Cook stalkless broccoli in small amount of water 10 or 12 minutes, just until tender. Saute onion and mushrooms in 2 tablespoons of margarine. Combine and add mushroom soup (undiluted). Pour into casserole dish. Sprinkle with cracker crumbs. Sprinkle with margarine. Bake until it cooks thoroughly. Do not overcook broccoli.
Mix lemon juice with water. Beat egg yolks; add milk, sugar and butter. When mix comes to almost a boil, add cornstarch which has been mixed with a little water.
Mix mayonnaise and seasoning. Mix chicken in mayonnaise mix. Place chicken mix in refrigerator for 15 to 30 minutes. Place chicken on broiling pan. Bake at 350° for 45 minutes or until done.
Mix all ingredients together. Bake in 1 qt. casserole at 350° for 1 hour. Simple and really easy; may be doubled, tripled, etc.
Roast chicken or turkey. Cool and remove from the bone. Arrange the meat in the bottom of a cake pan. Saute onion in butter. Mix the bread cubes and sauteed onion with seasoning. Make gravy from stock of roasted turkey and pour over the turkey. Place bread cubes on top. Cover with aluminum foil and bake at 350° for 30 minutes.
Marinates up to 6 steaks. Marinate for 6 to 24 hours; turn occasionally.
Mix sausage, Bisquick and cheese together to make an even blend of ingredients. Make into small balls and bake on ungreased cookie sheet at 400° for 10 minutes, or until golden brown. May be frozen, then thawed and cooked.
Boil vinegar, sugar, water and pickling spice. Drop cooked and peeled beets into boiling solution and leave until hot through and through. Remove beets. Place in jars. Fill jars with hot solution. Wipe top of jars with paper towel and seal.
Put potatoes and rutabaga into a pan of water. Add salt and pepper to taste. Cook as you would for mashed potatoes. When tender, add milk and butter; mash. Excellent served with Grandma Annie Cameron's Sunday-After-Church Roast Beef. Different variations should include: shredded carrots, chopped onions or shredded cabbage. These would be added to the potatoes or potatoes and rutabaga cooked together.
Combine the ingredients, beating well. It is best to save about half the milk until all the flour has been added. Pour about 1 1/2 inches deep in well-greased pan and bake about 1 hour in 325° oven. Turns dark when done. Serve warm or cold with whipped cream.
Mix cheese and oleo. Add flour, salt and pepper, then cereal. Shape into small balls. Flatten with fork. Bake at 375° for 10 minutes.
Combine sugar, flour and salt; mix well. Add egg yolks. Beat well. Add milk. Mix well. Cook approximately 5 minutes, stirring constantly. Remove from heat. Stir in vanilla.
Preheat oven to 350. Mix all ingredients well in a casserole dish and bake in oven for 40 minutes or until potatoes are cooked. Serve hot or at room temperature. Peas, carrots and peppers may also be added if desired before baking.
In medium saucepan, over low heat (or I use double boiler pan) combine condensed milk, semi-sweet chocolate bars, milk, butter and vanilla, stirring constantly, until smooth. Cool slightly.
Preheat oven to 350°. Cook macaroni by directions on package. Brown hamburger meat with onion and green pepper. Add mushroom soup, cream of chicken soup and sour cream. Cook on low heat. Drain macaroni; add to hamburger. Put in casserole dish. Grate cheese and place on top. Put in 350° oven until cheese melts and casserole is bubbly.
Mix all ingredients. Drop by small spoonfuls onto hot oiled griddle. For thinner pancakes, increase amount of water.