HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni as per instructions on package; drain well. Add margarine and 1 1/2 cups of grated cheese. Let cheese and margarine melt. Add cottage cheese, sour cream, salt and pepper. Mix well. Pour into greased 13 x 9 x 2-inch dish that has been sprayed with Pam. Put remaining grated cheese on top. Bake in 350° oven for about 25 to 30 minutes or until bubbly and cheese is melted.
Cut meat into serving size pieces. In a small bowl, combine flour, salt and pepper. Coat meat with seasoned flour (use all the flour). In a large skillet, brown meat in hot oil. Add remaining ingredients. Simmer, covered, 1 1/4 to 1 1/2 hours or until tender. Serve with potatoes or noodles. Makes 6 servings.
Boil eggs gently for 10 minutes. Cool eggs, peel and wash. Cut eggs in halves lengthways. Slip out yolks mashed with fork. Mix in salt, pepper, prepared mustard, sweet relish and salad dressing. Refill whites with egg yolk mixture, heaping it up lightly. Chopped pimentos may be added, if desired.
Sprinkle sugar and yeast over 1/4 cup water.	Let sit until it	doubles. Place 1 cup hot water in food processor; add oil, salt and 2 cups flour. Pulse. Add 2 cups flour and pulse to combine well. Add flour (up to 1 cup) while continuously running; process to knead (approximately 1 to 1 1/2 minutes). Place in oiled bowl. Let rise until doubled (1 1/2 hours). Punch down; form into loaves and let rise. Heat oven to	400°. Bake for 10 minutes; reduce heat to 350°. Bake until done and nicely brown. Makes 2 loaves.
Seasonings: Use pepper, onion powder, garlic powder, small amount of thyme, oregano, marjoram and parsley.
Dissolve 1 package of flavored gelatin in 1 cup hot water. Add 1 cup sugar to small package unsweetened Kool-Aid, the same flavor as gelatin, and 2 cups cold water. Pour into molds and freeze.
Combine all ingredients, except sour cream and almonds, in large mixing bowl. Stir in 2 cups water. Pour into 2-quart casserole. Cover; bake at 350° for 2 hours, or until rice is tender and moisture is absorbed. Add additional water, if needed. Stir in sour cream; sprinkle with almonds. Bake 5 minutes longer.
In a medium saucepan, bring 1 1/2 quarts water to boil. Dissolve sugar in water; set aside to cool. To make tea: Use 2 tea bags and boil for 5 minutes. Cool. Refrigerate all ingredients. Just before serving, mix ingredients in a large bowl (punch bowl). Makes about sixteen 1-cup servings. This recipe can easily be doubled.
Mix first 3 ingredients together. Mix rest of ingredients together. Combine all in one dish and mix well. Let set in refrigerator overnight.
Heat butter over low heat until melted. Stir in flour, onion, soup broth, salt and pepper until smooth. Add water and milk stirring constantly. Boil 1 minute while stirring. Stir in chicken and set aside.
Preheat oven to 350°. Grease 9 x 13-inch pan. Mix all ingredients. Pour into pan. Sprinkle crumbs on top and add 2 pats butter. Sprinkle cheese if desired. Bake 1 hour or until knife comes out clean.
Sift dry ingredients. Cream shortening and sugar, beat in eggs one at a time. Stir baking soda with milk. Add dry ingredients alternately with milk. Then add oatmeal, raisins and nuts. Drop by tablespoons 2 inches apart on greased cookie sheet. Bake at 350° for 15 minutes.
Add all ingredients in slow cooker. Cook for 6 hours, shredding beef with a fork intermittently.
Spray a 9-inch round microwave-safe dish with cooking spray. Combine mix, eggs, mayonnaise and milk in bowl. Pour into prepared dish. Microwave at half power (50% ) for 7 minutes, turning once. Turn again. Microwave at full power (100%) for 2 or 3 minutes or until cake tester inserted 1 inch from edge comes out clean. Remove to rack to cool completely. Makes 8 servings.
Salt and pepper chicken. Brown in melted margarine. Remove chicken breasts and place in Pyrex casserole (9 x 13-inches). Thicken margarine (that was used to brown chicken) with the flour. Add wine and mushroom soup to the mixture. Place onions and mushrooms around chicken; pour soup mixture over it. Bake, covered, at 325° for 1 1/2 to 2 hours. Serve over rice.
Combine ingredients. Drop 1 teaspoon 2 inches apart on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Flake salmon into bowl, removing any skin and bones. Add rest of ingredients and mix thoroughly. Spoon into loaf pan, greased with nonfat cooking spray. Bake at 350° for 1 hour.
Cream butter, salt and sugar. Add eggs, one at a time. Add pineapple. Fold in bread crumbs and milk. Bake at 350° for 1 hour. Serve hot or cold.
Beat cheese. Add milk while mixing, blend well. Add vanilla and lemon juice; blend well. Pour into shell. Chill 2 to 3 hours. Garnish with cherries.
Blend ingredients in large mixer bowl. In separate small bowl, mix 2 teaspoons baking soda and 2 teaspoons vinegar until soda dissolves. Add to cake batter and beat well for 2 to 3 minutes. Bake in greased and floured pans for approximately 35 to 40 minutes at 350°.
Heat oven to 375°. In bowl, combine oil, lemon juice, salt, thyme, rosemary and marjoram. Set aside. Remove fat from chicken cavity opening. Place garlic in cavity. Set chicken in 10 x 15-inch roasting pan. Brush chicken with oil mixture. Arrange potatoes and onions in pan around chicken. Roast for 1 hour and 15 minutes. Add peas to vegetables, stirring to turn potatoes and onion pieces. Roast 30 to 40 minutes longer, basting chicken once or twice. Makes 6 servings.
Cream sugar and butter. Add eggs and vanilla. Mix together flour and baking soda. Stir into creamy mixture. Add chocolate chip. Spread into 9x13-inch pan. Bake at 350° for 10-15 min., until brown.
Preheat oven to 350°. Cook and drain sausage. Add cheese, cut into chunks and cook until melted. Add BLT Ranch salad dressing. Spray 2 cookie sheets with olive oil cooking spray. Line won ton wraps on sheets. Spray tops of won ton wraps with olive oil spray. Spoon sausage mixture by heaping teaspoonful onto middle of wraps. Fold each wrap across to opposite corner to form triangle. Seal edges of wrap together by pressing firmly together. Continue to add wraps until sausage mixture is gone. Bake at 350° for 8 to 10 minutes, until brown and crispy.
When chicken and vegetables are done, add instant rice and cook until rice is done. Add tortilla strips
Pour enough cooking oil into skillet. Heat for frying potatoes. Fry potatoes until golden. Drain on paper towels to remove and absorb all surplus oil. Salt lightly. Pour off all cooking oil from skillet, leaving enough to fry chopped onion until tender, but do not brown onion. Add chopped corned beef. Stir and cook mixture about 5 or 6 minutes, then add fried potatoes. Mix well; stir constantly. Cook 5 to 6 minutes. Serve immediately.
Wash beans and pick over, removing any pebbles or dirt. Add cold water to cover. Soak 12 hours or overnight. The quick-soak method can be used. If using fresh peas, this is not necessary. Rinse peas and drain.
Mix all together and pour into unbaked pie shell. Top with pecans. Bake at 350° until firm.
Boil chicken. When it is done, wrap in Reynolds Wrap. Put in the refrigerator to cool. Dice chicken with a sharp knife. Add 1/2 cup celery and pickles. Add salt and pepper to taste. Add enough mayonnaise so that it will hold together. Delicious!
Trim ribs; cut into 4 to 8 sections. Arrange ribs in a shallow dish. In a small bowl, combine wine, jam, salt and pepper. Pour wine mix over ribs. Cover and refrigerate overnight, turning occasionally, and spooning marinade over ribs. Remove ribs from marinade and drain well, reserving marinade.
Cut up chicken and wash well. Pat dry with paper towels. Salt and pepper chicken, then dredge in flour. In hot skillet with Crisco, brown chicken. (It doesn't have to be done, just browned some.) Remove chicken to platter. Saute onions, celery, pepper and rice. Place the rice mixture in a 9 x 13-inch greased baking dish. Sprinkle on one package dry onion soup mix. Now arrange browned chicken on top of rice. Pour 2 cups of water over all. Cover with foil and bake 1 hour at 350°.
Toast muffins. Top each half with Canadian bacon, poached egg and warmed Hollandaise Sauce.
Cover with milk, salt and pepper to taste. Cook for 30 minutes on moderate heat. Bake, covered.
Saute hamburger meat and onion together. Place in crock-pot. Add other ingredients and cook on high until hot. Reduce heat to low and cook 8 hours. Add water, if needed.
In a large bowl, combine pound cake mix, egg, butter and pumpkin pie spice. Mix until crumbly. Press into jelly roll pan. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk. Add eggs, pumpkin, pumpkin pie spice and salt and pour over unbaked crust. Sprinkle with chopped nuts. Bake for 30 to 35 minutes at 350° or until set. Cool and store in refrigerator.
In a large heavy pan, brown beef and cook onion with chili, cumin and garlic until tender. Add gravy, tomatoes, salt and red pepper. Cook over low heat for 25 minutes. Stir now and then. Add beans and corn meal. Cook, stirring for 5 minutes or until thickened. Makes about 14 cups.
Brown bacon in skillet. Add the following, raw: potatoes, carrots, peas, hamburger and onion. Season to taste. Cover and cook until done. Stir several times.
Mix together beef, rice, onion, ketchup, egg, salt, pepper and celery seed. Preheat oven to 350°. Bake 1 1/2 hours. Cut tops from peppers and remove membrane and seeds. Wash clean. Spoon ingredients into peppers. Put 2 cups water into roaster, peppers and a can of Italian stewed tomatoes over peppers; bake.
Brown ground beef. Drain. Add 3 cups water and bouillon cubes. Mix sour cream, flour and garlic powder along with a little water so it can be easily mixed. Pour sour cream mixture into pan with ground beef and water mixture. Cook and drain 10 ounces of noodles. Pour sour cream, ground beef mixture over noodles. Simmer until ready to serve.
Thoroughly wash the dressed duck. Season with salt and pepper inside and out, using 1 teaspoon salt to the pound of duck and pepper to taste. Peel, wash and slice onion. Core, wash and slice apple. Stuff duck with onion and apple slices; truss. Place duck on rack in roaster. Put 2 cups hot water in bottom of roast pan. Bake at 400° for 15 minutes to the pound, covered. As duck bakes, baste with hot water to which butter is added. The liquid from the duck is strong and should be poured off after duck bakes about 1 hour, then basting is started. When done, remove onion and apple. Replace with dressing. Steam 30 minutes.
Combine crumbs, margarine and cheese; spread half in bottom of 13 x 9 x 2-inch pan. Combine zucchini and carrot; spread over crumbs. Mix soup, sour cream and onion; pour over vegetables. Top with remaining crumbs. Bake at 350° for 1 hour.
Remove dark outer leaves from cabbage; wash and set aside. Core cabbage head. Add 1 teaspoon of vinegar to approximately 3 quarts of boiling water. Reduce heat to simmer; carefully place cabbage in water. Remove leaves with tongs as they loosen. Turn cabbage from top to bottom each time a couple of leaves are removed; drain well. When cool, trim center veins from leaves, beginning at narrow part. Save several small leaves for meat mixture. Trim dark leaves and cover the bottom of a 5-quart crock-pot or a 6-quart Dutch oven.
Beat eggs until light and fluffy; add sugar, vanilla, oil and zucchini. Sift together flour, baking powder, salt and baking soda; add to egg mixture. Stir in pineapple and nuts. Grease and flour a 9 x 13-inch baking pan. Pour batter in and bake in 325° preheated oven for 1 hour or until tested done. Cool in pan for 10 minutes, then turn out on rack. Cool and frost.
Melt almond bark in microwave. Add Cap'n Crunch, Rice Krispies, pretzels and salted peanuts. Drop by spoonfuls onto waxed paper.
Sift together the flour, salt and soda. Melt the chocolate in the hot coffee in small saucepan over low heat. Cool. Cream the Crisco and brown sugar. Add the egg and chocolate mixture. Cream together. Measure the sour cream. Add alternately with the dry ingredients. Stir in the coconut. Drop by teaspoon onto greased baking sheets. Bake in a 375° oven for 12 to 15 minutes. Frost while warm. Sprinkle tops with coconut. Store in a tightly covered container. Makes 3 1/2 dozen cookies.
Bring water to a boil. Add potatoes and onion. Cook for 6 minutes on medium-high heat. Add butter, mustard and pepper. Cook 4 minutes. Add half and half milk and oysters. Cook 10 minutes or until potatoes are soft. Salt to taste.
Mix sugar, pudding and cinnamon together as a dry mixture. Let bread stand until thawed. Make balls out of dough the size of a walnut; dip in melted butter and roll in dry mixture. Place in angel food cake pan in layers. Let stand 1/2 hour until raised. Bake 25 to 30 minutes at 350°. Serve warm. Pull apart and enjoy.
Mix flour, sugar and butter until crumbly. Reserve 1 1/2 cups crumbs. Mix water, molasses and baking soda; add to remaining crumbs (will be very thin batter). Pour into 13 x 9-inch pan. Sprinkle 1 1/2 cups reserved crumbs over top. Bake at 350° for 45 minutes.
Sift flour, sugar, cocoa and soda together. Add the remaining ingredients and mix with a fork. Bake in an oblong pan at 350° for 30 minutes. Frost with confectioners sugar icing.
Combine dry ingredients, then liquid ingredients. Knead until a large ball forms. You may need a little more flour, so as not to be hard to handle. In another bowl (mixing bowl), grease the bowl, bottom and sides, before adding the dough. Place dough into bowl and turn over so as to have oil on both sides. Cover the bowl with Saran Wrap and place on cookie sheet so the rising dough will not spill oil from the sides of bowl into your oven. Place in your oven; turn your oven light on for added heat to speed rising. Let rise all night.
Mix together vanilla pudding and banana pudding. Blend together cream cheese and Cool Whip. Put half of Cool Whip in pudding mix. Stir together and put remaining Cool Whip on top of pudding.
Mix well and pour over meat balls to cover. Bake 1 hour at 350°.
Mix first 4 ingredients together & press into 9x12 pan. Melt chocolate chips & spread over mixture. Refrigerate until set. Cut into squares and serve.
In small bowl, combine flour, sugar and cinnamon. Cut in margarine, until mixture is crumbly. To be sprinkled on top of muffins.
Combine dates, raisins, water and soda in mixing bowl; set aside. Cream shortening and sugar, beating well at medium speed on an electric mixer. Add egg; beat well. Stir in flour and salt. Add date mixture, stirring until well blended. Spoon batter into 2 greased and floured 1-pound coffee cans. Bake at 350° for 50 to 55 minutes. Cool cans 10 minutes. Remove to wire racks; cool completely. Yields 2 loaves.
Spray skillet with nonstick spray. Cook chicken until no longer pink. Add cream cheese and chiles. Cook over medium heat until blended well. Spoon filling into tortillas and roll up. Place tortillas seam side down in lightly greased casserole dish. Pour enchilada sauce over tortillas. Sprinkle with cheese. Bake in 400° preheated oven for 15 to 20 minutes.
Boil raisins 15 minutes in 3 cups water, then add 1 cup cold water, shortening and sugar. Mix dry ingredients together and add to raisin mixture. Do not overmix. Bake in greased and floured 9 x 13-inch cake pan at 350° for 45 minutes or until toothpick inserted in center of cake comes out clean.
In a large shallow dish combine first four ingredients. Put tuna in marinade. Turn over to coat. Cover and refrigerate 30 minutes.
Combine butter, cocoa, sugar and milk in a saucepan. Bring to a boil and turn off heat. Stir in peanut butter and quick oats. Drop by spoonfuls onto wax paper. Makes 5 dozen.
Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; set aside. Combine apple juice and cornstarch in a saucepan; bring to a boil, stirring frequently. Mix apples with Equal, flour and cinnamon. Put into pie crust and dot with butter. Add apple juice mixture to apples.
Brown hamburger and onion; drain. Add remaining ingredients and simmer in crock-pot all day.
Scrub carrots and slice in thin rounds; boil in salted water for 10 minutes or until crisp; do not overcook. Drain well; add onion and bell pepper. Mix gently. Put tomato soup, vinegar, oil and sugar in saucepan and bring to a boil. Add Tabasco. Pour over the carrots in a container of your choice; cover and refrigerate overnight. Keeps indefinitely. Serves 8 to 10.
Fry bacon and set aside. Add to 3 tablespoons bacon grease the pepper, onions and potatoes. Cook 5 minutes. Sprinkle cheese on top and melt. Add the bacon pieces. Break eggs into skillet and cook, stirring sparingly. Season with salt and pepper to taste.
In saucepan over medium heat, cook and mash fruit as it cooks. Add 1/2 cup sugar; mix well, then stir in 2 tablespoons of cornstarch, mixed with 1/2 cup of water. Add vanilla and let cool. Roll biscuits or dough into thin circles. Place 2 tablespoons of cooked mixture onto one-half of circle. Fold over and seal by pressing with tines of fork. Fry in hot oil or solid shortening until golden brown on both sides. A mixture of white and butter Crisco is good for this recipe.
Heat oven to 350° and butter a 4-inch deep x 10 x 12-inch casserole dish. Place cubed bread in dish. Mix half and half, eggs and 1/2 cup of the maple syrup until smooth. Pour mixture slowly over casserole to saturate even top cubes. Sprinkle generously with cinnamon. Bake 1 1/2 hours or until mixture puffs up. Melt butter and 1/2 cup maple syrup together. Drizzle over top and sprinkle with powdered sugar.
Brown beef with onion; drain. Add beans and mushrooms. Simmer for about 15 minutes, stirring occasionally. Add a small amount of water, if necessary.
Cube chicken breasts into little squares. In a pan, saute chicken cubes in 2 tablespoons butter and 1/2 teaspoon garlic salt. Cook until chicken is done. Open alfredo sauce and pour over cooked chicken. Heat until warm. Cook noodles. Serve alfredo sauce over noodles.
Rinse and dry peppers. With sharp knife, cut off stem end, leaving small round of pepper attached. Discard stem and finely chop the remaining part. Remove seeds carefully without breaking skins. Blend cream cheese with whipping cream until smooth. Add cheese, paprika and cayenne pepper. Blend well. Add chives and finely chopped parts of peppers. Fill peppers with cream cheese mixture. Let stand in refrigerator for at least 2 hours. Cut into thin slices to serve.
Mix with Hellmann's mayonnaise or homemade mayonnaise. Add a dash of pickle juice. Do not mix with salad dressing.
Mix pie crust mix, powdered sugar and baking soda. Stir in egg, water and vanilla until dough holds together. Divide dough in half. Roll each half 1/8-inch thick on floured surface. Cut into desired shapes with cookie cutters. Place on ungreased baking sheet. Bake 6 to 8 minutes until edges are light brown in 350° oven. Remove from sheet. Cool. Decorate as desired. Makes about 5 dozen.
Beat eggs until well mixed. Gradually add the cooking oil. Pour into dry ingredients and mix well. Add frozen strawberries. Add nuts, if wanted. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour. Check for doneness and bake a few minutes longer if needed.
Mix onions with sugar and set aside. Shred (don't grate) cabbage. Mix in small saucepan the remaining ingredients. Bring to boiling point. Toss the onion mixture with the cabbage. Pour the dressing over it while it is hot. Toss and refrigerate at least 4 hours. Stir occasionally. Better made the day before. Keeps well.
Brown hamburger in large skillet and drain grease. Add tomatoes, green peppers, onions and jars of Cheez Whiz and mix well. Simmer until well heated. Serve with nacho chips. Can also make in a fondue pot or crock-pot.
Cream shortening, sugar and brown sugar until light and fluffy. Blend in eggs. Add flour, baking powder, soda and salt; mix well. Stir in vanilla, oats and coconut. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 12 minutes. Remove to wire rack to cool.
Combine all ingredients; bake for 30 minutes at 350° in greased and floured 13 x 9-inch cake pan. Cover top of cake with miniature marshmallows while still hot. Let cool. Prepare topping and top cake.
In a 3-quart casserole, combine all ingredients except corn and beans. Cover with plastic wrap. Cook in microwave for 2 hours or until meat pulls away easily from bone. Add corn and green beans during last half hour of cooking.
Combine beef, sausage, garlic, onion and fennel in 4-quart casserole dish. Microwave 15 minutes on High. Drain. Add tomatoes.
Wash chicken; pat dry. Place in 13 x 9-inch Pyrex dish. Dilute one can mushroom soup with 1/2 can water and pour over chicken. Bake at 350° for 45 minutes. Dilute second can of mushroom soup with 1/2 can sherry and pour over chicken. Bake another 30 to 45 minutes, basting every 10 to 15 minutes. Serve with rice. Spoon sauce over rice.
Heat oil in flameproof casserole. Add onions and cook gently, until just limp. Stir occasionally so they don't brown. Add remaining vegetables and season with salt and pepper. Mix thoroughly. Cover and cook over low heat for about 30 minutes, until vegetables are tender, but not mushy, and most of liquid has evaporated. If Ratatouille is still soupy, cook uncovered over low heat for another 10 minutes. Just before removing from heat, stir in herbs. Makes 4 servings.
Butter an 8 x 8-inch shallow pan. Place sesame seed in heavy skillet and stir over moderate heat until slightly brown. Pour into bowl and set aside. In the same skillet, melt butter and stir in honey. Cook over medium heat for about 3 minutes. Add sesame seed and continue to cook, stirring constantly, but not vigorously, until mixture turns golden brown, about 2 to 4 minutes. Spread mixture in prepared pan while still hot. With buttered knife, cut into squares immediately. Cool.
Crumb Mixture: Mix graham cracker crumbs, 1/4 cup sugar and melted butter together. Press into spring-form pan, 10-inches or 11-inches. Set aside.
In a large pot, simmer minced onions in blended oil until soft. Then add sesame oil, honey, mustard, vinegar and brown sugar. Whisk together well and continue to simmer for 15 to 20 minutes. Yields 5 quarts.
Melt first 3 ingredients together and pour over Crispix. Stir well. Put powdered sugar in brown bag and pour cereal into bag. Shake well! Store in airtight container.
Mix all well and pour into a large casserole. Top with 3/4 box Cheez-It crackers and melted margarine. Bake at 350° for 45 minutes. Great for covered dish meals. It makes a large amount.
Prepare rice, then mix green chilies, sour cream and 1/2 pound grated Monterey Jack cheese throughout rice. Dot with butter. Cover with another 1/2 pound grated Monterey Jack. Cover and bake 20 minutes at 350°.
Mix the first four ingredients until blended. Mix all ingredients together and pour into pastry shell. Bake for 45 minutes at 350°. Serves 6 to 8.
Cream together brown sugar, sugar, Crisco, egg and vanilla until fluffy. Add pineapple, flour, salt, baking soda and baking powder; mix well. Add nuts or coconut. Drop by teaspoonfuls onto a greased baking sheet. Put a maraschino cherry on top of each. Bake at 350° until golden brown.
Bring sugar, cornstarch, jello and water to boil. Turn burner on medium; boil for 10 minutes. Cool. Place cut strawberries in pie shells. Pour filling over. Let set in refrigerator.
Preheat oven to 300°. Put flour, baking soda, baking powder and salt in bowl. Make a well in center. Add eggs, salad oil and sugar. Beat them all together, then add carrots, nuts, raisins (floured to keep them from sinking) and cinnamon. Pour into buttered tube pan to bake 1 hour and 10 to 15 minutes. Remove from pan. Cool on rack. Serves 10.
Microwave first 4 ingredients 4 minutes, stir and microwave 2 more minutes. Add egg yolks and microwave 2 minutes. (It should be thick at this point, but if not, cook a couple more minutes.) When thick, add vanilla and butter. Let cool and pour into cooled pie shell.
In a new 30 gallon garbage can or large restaurant cooking container, place 2 inches of corn husks in bottom; add grate. Then add at least 2 inches of boiling water. Place layers of vegetables and meat according to sequence. Place on outdoor fire or grill and steam for 1 to 2 hours.