HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare noodles according to box instructions. Put half of them in the bottom of a greased casserole dish. Cover with layer of sliced cheese. Layer noodles and cheese until completely used. Mix egg, milk, salt and pepper; pour over top. Cover with foil; bake for about 45 minutes at 350°.
Cream shortening and sugar. Add beaten eggs. Sift flour and baking powder together and add alternating with the milk. Fold in cherries. Bake in a greased casserole dish, setting it in a heavy, covered Dutch oven. Bake at 400° for about 1 hour. Thicken cherry juice and pour over when serving.
In 12-inch skillet over medium-high heat in hot butter or margarine, cook onions and green peppers 10 minutes, stirring occasionally.
Mix well and roll between waxed paper. Bake 12 to 15 minutes in a 425° oven. Makes one 9 inch pie crust.
Saute onion, bell pepper and garlic in butter until tender. Add flour and cook about 5 minutes. Add half and half and Cheez Whiz; let melt. Add crawfish tails and season to taste. Cook 20 to 25 minutes. Add egg noodles.
Combine soup, sour cream and spices in large bowl. Add potatoes and onion; toss to coat well. In a 9 x 9-inch baking dish sprayed with Pam, spoon potato mixture in an even layer. Sprinkle with Parmesan cheese. Bake at 350° for 50 minutes or until potatoes are tender. Garnish with basil, if desired.
Combine all ingredients and pack firmly into loaf pan. Bake 1 hour at 350°. Let stand 5 minutes before slicing.
Mix all but cheese and cook covered tightly at 350° for 40 minutes. Sprinkle with cheese and stir. Serves 4 with 4 grams fat per serving.
In a large skillet, heat oil. Add potatoes, onion and garlic powder with parsley, seasoned salt, pepper and sugar and cook, uncovered, over medium heat 25 to 30 minutes, until potatoes are tender and browned. Sprinkle with parsley. Serve with steak, scrambled or omelets.
Place oats in large bowl and crumble in yeast. Add flour and pour in lukewarm water. Stir all ingredients well. Place bowl in warm place to ferment all day and night. The following day, add 3-quarts of lukewarm water gradually and stir well. Strain through sieve into a large pot and stir well. Cook slowly, stirring constantly. Add garlic and salt to taste. If soup is thin, add a little more flour. When the soup coats the spoon it is ready to serve. May be served with boiled or mashed potatoes.
Combine all ingredients. Put into buttered casserole; sprinkle top with 1 cup buttered bread crumbs, toasted; then sprinkle 1/2 cup grated sharp cheese on top. Bake at 450° for 10 to 15 minutes or until hot. Can be made ahead and frozen. Good to cover with foil while baking.
Dissolve Jell-O in boiling water. Add pineapple and cran fruit. Add pecans, if desired. Stir. Pour into oblong Pyrex dish and refrigerate until set. Good served with turkey, chicken or ham.
Mix marshmallows, sugar and Pet milk and heat. Let mixture cool and pour over pecans, raisins, pineapple, cherries, coconut and crushed graham crackers. Put into Pyrex dishes. Place in the refrigerator. Will keep long time.
Soften ice cream. Crush Oreos in blender. Mix all ingredients together and put into 13 x 9-inch pan. Freeze.
Combine water and pork and beans. Add remaining ingredients and stir well. Cook on low for 6 hours. Stir before serving.
Mix all ingredients together (except sliced cheese). Put in crock-pot that has been greased with shortening. Put sliced cheese on top and sprinkle with paprika.
Heat oven to 375°. Mix flour, cocoa and baking soda into small bowl. In large bowl, beat 1 cup sugar, brown sugar and butter until light and fluffy. Add vanilla and eggs. Beat well. Add flour mixture. Blend well. Shape 1 tablespoon dough around Rollo and roll into sugar. Bake for 7 to 10 minutes on ungreased cookie sheet until set or slightly cracked.
Prepare Creamettes macaroni according to package directions on box. Drain Creamettes macaroni and rinse in cold water. Drain canned ham and cut up in small pieces. Mix ham, salt, black pepper, onion, eggs and sweet salad cubs well together. Stir in the salad dressing and Creamettes macaroni. Mix all ingredients together. Store in refrigerator to chill. Serves 4 to 6.
Mix and bake at 350° for 15 to 20 minutes. Serves 4.
Dip chicken in Italian dressing until moist. Roll in bread crumbs. Bake at 350° for 45 minutes to 1 hour.
Line pie tin with pastry. Fill with finely diced cooking apples. Mix together flour, cloves, sugar and cream. Mix well and pour over apples. Mix sugar and cinnamon and sprinkle over all. Bake in hot oven 10 minutes at 400° to 450°. Reduce heat . Bake until top is brown and apples are tender.
Halve squash; remove seeds. Place cut side down on greased baking sheet. Bake in 350° oven for 30 to 35 minutes or until squash is tender. Scoop out pulp, leaving shell. Stir together pulp, sugar, butter, salt and orange peel. Add enough orange juice (about 2 teaspoons) to make a fluffy consistency. Refill shells; sprinkle with pecans. Bake 10 minutes. Makes 4 servings.
Mix sugar with beaten eggs. Add baking soda to flour and stir half of flour mixture into egg mixture. Add vanilla and pineapple. Mix well and add remaining flour and nuts. Bake in greased and floured 13 x 9-inch pan and bake in preheated 350° oven for 30 minutes. Remove from oven and let cool 5 minutes. Place icing on top while still warm.
Preheat oven to 450°. Cook turkey in nonstick skillet over medium heat, about 10 minutes, or until turkey is no longer pink, stirring to break turkey into small pieces. Stir in salsa.
In large skillet, scramble eggs with 3/4 cup half and half. Do not add salt. Set aside. In small mixing bowl, blend chicken soup with 2/3 cup half and half. Set aside.
In skillet, brown sausage. Drain. In a greased 2-quart baking dish, combine sausage, sauce, mostaccioli and Parmesan cheese. Top with Mozzarella cheese. Bake at 350° for 15 to 20 minutes or until heated through.
Cook bacon crisp and crumble, add to California Dip. Add the horseradish. Chill.
Scald milk, add sugar, salt and butter. Cool until lukewarm. Dissolve yeast in warm water and add to milk mixture. Add eggs and flour, beat well. Cover and let rise until double in bulk (about 2 1/2 hours). Stir down and pour into well-greased pan (Sally Lunn pan or tube pan). Cover and let rise again until double in bulk (about 1 1/2 hours). Bake in moderate oven (400°) about 45 minutes, until golden brown.
Peel cucumbers and slice into thin rounds. Cut onions into rings and separate. In a bowl combine vinegar, sugar, salt, herbs and pepper. Stir until sugar dissolves. Pour over cucumbers and onions. Refrigerate for several hours, stirring once or twice.
Melt chocolate. Combine oil, eggs, sugar and vanilla. Beat thoroughly. Add melted chocolate. Sift twice the flour, baking powder and salt. Use a bit of the flour to mix in with chopped nut meats. Combine all together. Bake in 3 large cookie pans at 325° for 25 to 30 minutes. Makes 105 good, big brownies.
Grind ham and pork together; portions may vary (use less pork). Put mustard in crumbs; beat eggs and milk together. Add to meat mixture. Handle as little as possible. Shape loaves about the size of a roll. Bake at 350° for 1 hour and drain off grease.
Grind al ingredients and mix together. Remove part of center of rolls. Fill with mixture. Wrap in foil and bake at 250° for 30 minutes.
Drain pears, reserving syrup. Add water to syrup to make 1 cup. Dissolve gelatin in boiling water. Add measured liquid. Chill until thickened, about 1 1/2 hours.
Mix pound cake mix with margarine and 2 eggs. Put on bottom of 9 x 13-inch pan. Mix 1 pound sugar less 1/2 cup with cream cheese, 2 eggs and vanilla. Spread in pan. Sprinkle with nuts. Bake at 350° for 35 minutes.
Over low heat, melt soup, mayonnaise, milk, cream cheese and last, gelatin. Blend in crab, water chestnuts and onions and pour in mold. Serve with crackers or sourdough bread.
Combine graham cracker crumbs, sugar and margarine; press into a 9-inch pie pan. Combine cream cheese and sugar, mixing at medium speed. Add eggs, one at a time, mixing well after each. Add vanilla; pour into pie crust. Bake at 450° for 10 minutes. Reduce heat to 250° for 35 minutes or until done all the way through. Let cool and chill.
Cook squash and onions in small amount of water until tender. Mash and combine with grated cheese, milk, margarine, bread crumbs, eggs, salt and pepper.
Boil chicken until done; bone. Cook broccoli. In casserole dish place broccoli and chicken. Combine soup, mayonnaise, lemon juice and Worcestershire sauce. Pour over chicken and broccoli. Sprinkle cheese over top. Bake at 350° about 35 minutes. Toss bread crumbs. Cook until crumbs brown.
Cook peas according to the package directions; drain well. Steam the carrots in a vegetable steamer for 2 to 3 minutes.
Put jello and puddings in pan. Drain juices from pineapple and oranges; add enough water to make 3 cups. Add juices to jello-pudding mixture and cook until thickened. Cool. Then mix in fruit and Cool Whip and refrigerate.
Spray rectangular cookie sheet with nonstick spray. Cover bottom of pan with graham crackers. Spread chopped pecans over graham crackers.
Cream sugar and shortening or butter. Add egg. Mix milk and cocoa and add vinegar. Mix flour, salt and soda and add. Cream together. Bake in slow oven until done. Put in small ring pan. Add powdered sugar frosting.
Soak gelatin in water. Heat soup to boiling and add gelatin. Pour over cheese in a bowl. Beat with mixer. Add all other ingredients. Pour into a wet 1-quart mold. Chill 3 hours. Serve with cottage cheese.
During night-time hours, catch armadillos by netting. Take armadillos and wash until clean. Remove meat from shells. Clean shells completely and hang to drip dry.
Combine chocolate and butterscotch chips; melt over hot water (not boiling). Remove from heat; stir in walnuts and raisins. Mix well. Drop by well rounded teaspoon onto wax paper-lined cookie sheet. Chill until firm.
Combine and mix well. Pour in greased and floured 9-inch pie pan. Bake 30 minutes at 350° or until a knife inserted in the center comes out clean.
Sprinkle salt over cucumbers and onions. Mix thoroughly in a large bowl. Let stand at least 2 hours, then drain. Meanwhile, boil sugar, vinegar and celery seed. Cool. Pour in cucumbers and onions. Put this mixture in containers. Cover and freeze.
In a mixing bowl, pour water over oatmeal. Allow to stand 10 minutes. Add sugars and butter, stirring until the butter melts. Add eggs, one at a time, mixing well after each addition. Sift flour, soda, cocoa and salt together. Add to oatmeal. Add 1 cup chocolate chips, stirring thoroughly. Pour batter in a greased 13 x 9 x 2-inch baking pan; sprinkle remaining 1 cup chips on top. Bake at 350° for 35 minutes. Delicious!
In small saucepan, combine the 2 tablespoons of sugar and cornstarch; add water and cook over medium heat until thick and clear. Cool. In mixer, beat egg whites, salt and vanilla. Beat at high speed until foamy. Gradually add 1/3 cup of sugar, beating until meringue stands in stiff peaks, then add cooled cornstarch mixture and continue beating until stiff peaks form. Place on filling, being sure to pull over edge of crust to seal. Bake at 350° until brown; check often.
Lightly mix all ingredients and shape into 6 patties. Broil on grill over hot coals, turning once, about 10 minutes or until nicely browned.
Mix sugar with kraut and let stand 1/2 hour. Add remaining ingredients and chill in refrigerator for 12 hours before serving.
Wash and drain berries. (Must be drained well or pie will have too much juice.) Combine berries, flour, sugar and spices in a bowl. Using a sweet dough pie crust, pour berries into pie shell and dot with margarine. Use remaining dough for top crust. Bake at 350 degrees for 30-40 minutes or until brown. Let pie cool completely before cutting.
Spray 9-inch square baking pan with cooking spray. In large bowl combine flour, cocoa, cornstarch, powder, soda and salt. In medium bowl using a wire whisk or fork thoroughly mix sugar and water. Whisk in egg whites and corn syrup. Gradually stir into dry ingredients until smooth. Pour into pan. Bake at 350° for 35 minutes or until toothpick in center comes out clean. Cool in pan on wire rack.
Season and cook hen in enough water to have at least 1 1/2-quarts broth. Saute pepper and onion in butter. Cook vermicelli in 1 1/2-quarts broth and leave it in the broth. Add tomatoes and 1/2 the juice; add Worcestershire and cook until thick. Cut up cheese, add to vermicelli mixture and stir until melted. Add drained peas and the onion mixture. Remove chicken from bone, cut into pieces and add to vermicelli mixture. Salt and pepper well. Place in 2 or 3-quart casserole. Bake at 350° about 30 to 40 minutes.
In medium bowl, stir together 1 tablespoon cornstarch, 2 tablespoons soy sauce, 2 tablespoons dry sherry, garlic and pepper until smooth. Add beef. Toss to coat well. In small bowl, stir together 1 tablespoon cornstarch, 2 tablespoons soy sauce, 2 tablespoons sherry and water until smooth; set aside. In wok or skillet, heat 1 tablespoon oil over medium high heat. Add green pepper. Stir-fry 1 minute and remove. Heat 2 tablespoons oil. Add beef. Stir-fry 2 to 3 minutes until brown. Add peppers. Restir cornstarch mixture and add. Stir constantly and heat for 1 minute. Serve over rice. Makes 4 to 6 servings.
Toss bread cubes with margarine until well coated. Mix with remaining ingredients and bake in a casserole at 350° for 45 minutes.
Combine 1 1/2 cups sugar, flour and salt. Add eggs and blend well. Add 2 cups milk and cook slowly over low heat until slightly thickened. Cool. Add whipping cream, remaining 2 cups of milk, vanilla and peaches, which have been sweetened with 1 cup sugar. Pour into 4-quart container of ice cream churn. Freeze according to directions. Yields 1 gallon.
Preheat oven to 350°. In large bowl, cream margarine, oil, sugars, egg and vanilla. In separate bowl, combine rest of ingredients and add to creamed mixture; mix well. Place walnut size pieces of dough on an ungreased cookie sheet. Flatten with fork dipped in water. Bake for 12 to 15 minutes.
In a 5-quart Dutch oven over high heat, cook ground beef and onion until pan juices evaporate and beef is browned. Add next 9 ingredients. Heat mixture to boiling, stirring to break up tomatoes. Reduce heat to low; cover and simmer 30 minutes, stirring mixture occasionally. Discard bay leaf. Tilt pan and spoon off any fat which accumulates on top of sauce. Cook lasagna noodles as label directs; drain well in colander.
Grind beets, onions and green peppers. Tie cloves in cheesecloth bag. In large kettle, combine vegetables, clove bag, sugar, vinegar, 1/2 cup water and salt. Bring to boil, reduce heat and cover. Simmer 20 minutes, stirring occasionally. Remove clove bag. Ladle into hot jars, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath (half-pints) for 15 minutes. Makes 13 half-pints.
Line a buttered baking dish with crushed corn flakes or potato chips. Reserve some for the top. Chop fine the celery, onion and olives. Combine with tuna, crabmeat, shrimp, pepper, mayonnaise, green peppers and pimiento. Put into crumb-lined casserole. Top with reserved crumbs. Dot with butter. Bake in a moderate 350° oven for 45 minutes. Serves 6 to 8.
Boil macaroni and drain. Pour into large bowl. Add tuna, salt and soup. Mix well and pour into a casserole dish. Top with thin layer of grated cheese.
Mix mayo, cheeses and onions together. Spread on bread and broil until golden brown.
Cream the butter and sugar. Add eggs, then the other ingredients. Slightly flour nuts and fruits before adding them. Bake at 350° for 50 minutes, then at 250° for 20 minutes.
In a large oven baking bag, dump flour and coat bag. Add barbecue sauce, onion and green pepper. With bag held firmly closed, squeeze bag to evenly mix ingredients. Place bag in Pyrex dish and ribs into bag. Tie end of bag shut, then cut 6 small slits in top. Bake at 375° for 1 1/2 hours.
Boil and debone chicken; layer chicken, Doritos, cheese and corn in large casserole dish. Mix soups, milk and tomatoes. Pour over dish; top with cheese. Bake at 350° for 30 to 45 minutes.
Tear beef into small pieces; save out enough to cover outside of cheese ball (about 1/2 cup). Mix everything together. Roll cheese ball into leftover chopped beef, then place other pieces into empty spots.
Dissolve the yeast and sugar in water. Set aside. To the scalded milk, add sugar, salt and shortening. Cool to lukewarm. In a large bowl, combine milk mixture and 2 cups flour. Mix well. Add yeast mixture. Add enough flour to make a soft dough that can be handled. Knead 5 minutes or so. Let rise until double. Make into rolls and let rise until double. Bake at 375° until done (15 to 20 minutes). Makes 2 dozen.
In a bowl, combine whipped topping and chocolate chips. Break or cut graham crackers in half. Spread whipped topping mixture over half of the crackers; top with remaining crackers. Wrap in plastic wrap and freeze for at least 1 hour. Makes 8 sandwiches.
Preheat oven to 300°. Combine oil, shallots and garlic in small glass baking dish and cover with foil. Bake until shallots and garlic are very tender and pale golden, about 1 hour. Cool slightly. Thinly slice shallots and garlic; reserve oil in dish.
Pare, cut and cook carrots in salted water until tender. Cool after draining. Mix remaining ingredients and pour over carrots. Cover and let stand 12 hours. Keeps well for some time.
Blend ingredients together. Pour into paper-lined muffin tins. Place 1 vanilla wafer in bottom of each one. Fill 2/3 full with cheese mixture. Bake in 325° oven for 30 minutes. Top with favorite topping (cherry or blueberry)!
Heat pineapple juice and add to jello. Add cream cheese and cool. Add other ingredients except whipped cream. Cool until congealed. Fold in whipped cream. Pour into 9 x 13-inch pan. Chill until firm. Cut into squares. (Cool Whip may be substituted for whipped cream.)
Sift together first 5 ingredients. Add remaining. Beat smooth with electric mixer. Pour into 9 x 13-inch greased pan. Bake at 350° for 40 to 45 minutes.
Melt margarine in nonstick frying pan. Add apples, brown sugar and cinnamon. Cook over medium heat 15 to 20 minutes.
Drain the corn and mix in a salad bowl with the tomatoes, bell pepper and onion bits. Add the mayonnaise and salt. Toss well. Allow to chill before serving. Serves 4 to 5.
Crush cookies with food processor or blender; set aside. Combine pudding and milk (mixing). Fold in whipped topping; set aside. Mix cream cheese, butter and powdered sugar. Combine with pudding mixture.
Saute sausage meat until cooked. Take sausage meat out of grease. Pour off most of grease, then saute onions and celery. Add shrimp; cook until well done. Add this to 2 cups cooked rice and add curry powder and salt, if needed. Mix well. Serves 6.
Cook broccoli in 3 cups of water until tender. Remove broccoli and chop to desired size. Add soup and cheese to water. Stir until melted. Add broccoli and milk. Do not boil.
Mix all ingredients. Marinate meat in refrigerator for 4 to 5 days.
Put apples in square baking dish. Mix flour, sugar, baking powder, egg and salt together. Put over apples. Sprinkle with cinnamon. Bake at 350° for 40 minutes.
Boil sugar, butter and milk for 1 minute. Remove from heat, then add vanilla, peanut butter, cocoa and oatmeal. Stir well. Drop by teaspoonfuls onto waxed paper. Cool. Enjoy.
Cook onion in hot oil until tender but not brown. Stir in next 6 ingredients. Score franks; add to sauce. Simmer until frankfurters are thoroughly heated, about 10 minutes. Serve in hot toasted buns.
Mix taco seasoning and refried beans to desired taste. Spread bean mixture in an 8 x 8-inch pan. Cover beans with avocado dip and spread evenly. Cover avocado dip with sour cream; spread evenly. Cover sour cream with salsa, just enough to cover the sour cream completely. Sprinkle salsa with olives and green chilies, if desired. Cover completely with shredded cheese (use jalapeno Jack if desired). Dip your favorite chip into mixture and enjoy!
In microwave-safe casserole, microwave cream cheese on Medium for 1 minute, until softened. Add chili and top with grated cheese. Microwave at 70% for 5 to minutes. Dip into it with nacho chips.
Mix sugars, shortening and eggs together. Add remaining dry ingredients. Mix well. Cut 3 apples into small pieces and add to batter. Mix well. Bake in a greased 9 x 12-inch pan about 40 minutes at 350°. Squares should be nice and brown. Cool. Cut in squares.
Saute beef, onion, garlic and green pepper. Drain off fat. Add remaining ingredients and simmer for 2 hours. Serve over spaghetti or use in lasagna.
Place chicken in buttered baking pan. Put sauerkraut over chicken. Top with cheese slices. Pour dressing evenly over cheese. Cover with foil. Bake at 325° about 1 1/2 hours. When done, sprinkle top with parsley.
Cook beans until tender. Drain. Add corn (drained). Set aside. Saute ground beef and onion until cooked through. Drain. Add tomato sauce, salt, pepper, garlic salt, chili powder and hot sauce to taste. Add to beans and corn. In another dish, grate cheese. Chop lettuce, tomatoes, olives and onion. In skillet, put in oil and fry tortillas quickly, will be soft. Make filling in shell. Enjoy.
Cube bread and put in 9 x 13 x 2-inch greased casserole dish. Top with cooked and cut up sausage. Sprinkle with cheese. Beat eggs, milk, mustard and salt together. Pour over casserole and let stand overnight in refrigerator. Combine soup, mushrooms and a little milk. Pour over all and bake at 300° for 1 1/2 hours. Serves 10.
Mix all ingredients. Bake in greased 8 x 8 x 2 pan at 325° for 30 to 35 minutes. Ice with Fudge Frosting.
Place meat in crockpot. Combine rest of ingredients and pour over meat. Cover and cook on low 3-5 hours.
Mix all the above ingredients together in a medium size bowl and add 3 large cucumbers (peeled and sliced) and 1 large sliced onion. Let stand overnight to marinate.
Heat jello and pear juice. Mash cream cheese and cream. Pour jello over cheese while hot. When cool, add remaining ingredients. Serves 12.
Mix all ingredients and drop by teaspoons onto an ungreased baking sheet. Bake at 375° for 10 to 15 minutes.
Blend together first 7 ingredients. Stir in olive oil. In another bowl, combine balance of ingredients. Pour the lemon vinaigrette over the mixture and blend well. Chill before using. Makes 6 to 8 servings.
Blend cream cheese with remainder of ingredients. Chill at least 1 hour before serving.
Sift together flour and baking powder. In large bowl, combine eggs, mincemeat, condensed milk, candied fruits and nuts. Blend in sifted dry ingredients. Pour into greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 50 minutes. Let cool in pan.
Combine ingredients for crust and press into 9 x 13-inch pan. Bake at 350° for 20 minutes.
In a large roasting pan, place steak, sprinkled with meat tenderizer. Mix liquid smoke, sausage and water. Add to steak. Cover and place in a preheated 300° oven. Cook for 2 hours or until tender. Dissolve bouillon cubes in 1 cup water. Stir in cornstarch and pour over steak. Place steak back in oven for 1/2 hour. Serve over cooked noodles.
Cream butter and sugar. Add eggs and blend well. Sift together all dry ingredients. Add to the creamed mixture. Add vanilla; mix well. Chill several hours or overnight.
Sift dry ingredients in bowl. Add milk and egg. Peel and core apples. Slice into rings, about 1/4-inch. Dip rings in batter. Drop into skillet of 1/2-inch hot, melted shortening. Fry until golden brown on both sides. Drain on paper towel. Sprinkle with cinnamon sugar. Makes 16 to 20 fritters.
In a small mixing bowl, mix sugar and cornstarch well. In saucepan, melt chocolate squares and margarine. Slowly add 1/2 of sugar mixture and egg yolks. Mix well. Add milk. Cook over medium heat, stirring constantly until thick. Add vanilla. Pour in baked pie shell.
Crumble Oreos; set aside. Mix cream cheese, margarine and confectioners sugar; set aside. Mix together the pudding and milk and add to Cool Whip. Combine cream cheese mixture and pudding mixture. Layer with cookie crumbs; begin and end with cookie crumbs and pudding. May use gummy worms or flowers to decorate and serve with shovel.