HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook lasagna noodles, drain. Brown meat and drain. Add garlic, basil, 1 teaspoon salt and tomato sauce; simmer 20 minutes. Mix cottage cheese, Parmesan cheese, parsley flakes, eggs, 1/2 teaspoon salt and pepper. Make layers of noodles, cottage cheese mixture and meat. Makes two layers of each. Bake at 350° for 45 minutes. Cool 10 minutes before eating.
Boil syrup and sugar, then add oleo and peanuts. Boil to a hard crack and take off heat. Add soda and beat until light brown. Pour onto buttered cookie sheet and pound on table to remove air bubbles. When cool, break into pieces.
Sprinkle scallops with salt and pepper. Heat oil; add scallops. Cook over high heat, stirring about 2 minutes. Transfer scallops to baking dish. Add 2 tablespoons butter to skillet. When it's melted and hot add green pepper, red pepper and garlic. Cook until wilted (about 1 minute). Add bread crumbs, cheese and wine; heat thoroughly. Spoon mixture over scallops. Dot top with remaining butter and place under broiler about 4 minutes. Serves 4.
Mix sugar and butter; boil for 5 to 7 minutes. Pour over saltines placed in a single layer in buttered baking sheet. Cook 12 to 15 minutes at 350°. Place milk chocolate over crackers and spread until smooth. Sprinkle with nuts and place in refrigerator until hard. Break into pieces.
Combine concentrates and water in punch bowl. Stir until concentrates melt. Add ice cubes and half the sherbet. Let stand about 10 minutes. Stir. Just before serving, spoon in remaining sherbet. Carefully pour ginger ale down side of bowl. Makes about 25 (1/2 cup) servings.
Brown beef and onion in skillet and drain. Stir in seasoning mix, tomato sauce and corn. Pour into 9 x 13-inch baking dish. Sprinkle cheese over this and top with remaining 3 ingredients. Bake at 350° for 35 minutes or until light golden brown.
Heat 1 tablespoon of oil in frying pan or wok on high heat. Scramble eggs quickly and remove. Heat 2 tablespoons of oil in same pan or wok. Add eggs, rice, salt, sugar, soy sauce and broth. Stir fry over medium heat for 3 to 4 minutes.
Cut the core out of the head of cabbage and put it in a medium pan with 2 cups of salted water. Cover and boil for approximately 15 to 20 minutes. Drain. Run cold water over cabbage. Carefully peel off the cabbage leaves and set on paper towels. In a 1-quart bowl, blend together the can of diced tomatoes, tomato soup and water; set aside. Mix all the other ingredients together by hand and put a handful of this mixture at bottom of cabbage leaf and roll up, while folding in the sides. Place these in a large baking pan/dish or crockpot and pour tomato mixture over the top. Makes approximately 12 to 15 cabbage rolls. Put excess cabbage on top.
Put the first 3 ingredients in mixer bowl and turn on mixer. Add 6 cups whole wheat flour, yeast, salt and remaining flour. Knead 10 to 12 minutes. Put into greased bowl and let rise.
Preheat oven to 350°. Blend first 4 ingredients together. Add both jams. Sift together all dry ingredients and add to mixture. Blend in fruit and nuts. Pour into a greased pan. Bake until done when tested with a toothpick. Cool 10 minutes and turn out on a wire rack. Makes a very large cake!
Mix all ingredients and store in airtight container. Use 2 teaspoons to 1 cup boiling water.
Mix softened cream cheese, sugar and vanilla. Fold the whipped cream into the cheese mixture. Line bottom and sides of spring-form pan with ladyfingers. Add half of cheese mixture. Lay down another layer of ladyfingers. Add remaining cheese mixture. Top with raspberry (or other) topping. Store in refrigerator. Better if made a day early.
Soak cucumbers in salt water (strong enough to float an egg) for 7 days. Wash and drain. Soak overnight in alum water; wash and drain. Put in stone container; pour 1 gallon red vinegar over cucumbers and let set 6 hours. Drain and discard vinegar. Layer cucumbers, spices and sugar in container. Let stand until it makes juice. Stir gently until sugar is dissolved. Let stand a while; put in jars and seal. Use 1 jar for dinner today!
Preheat oven to 300°. Devine and deseed peppers. Make small slit down pepper; stuff with shredded cheese. Mix Bisquick and sausage thoroughly. Press small amount of sausage mixture into 3-inch diameter by 1/4-inch thick pancake. Make one pancake for each stuffed pepper. Mold pancake around stuffed pepper. In bowl, combine milk and egg. Dip each wrapped pepper in milk, then roll in Shake 'n Bake. Bake on cookie sheet for 20 to 25 minutes, until brown.
Cream butter; add sugar, vanilla and egg. Beat until light. Add rest of ingredients. Drop by scant teaspoon onto ungreased cookie sheet. Bake at 400° for 5 minutes. Cool 1/2 minute in pan. Then remove to rack. Makes about 8 dozen.
Cook the eggs in hot water for 15 minutes. Place in cold water. Remove the shells and pack the eggs in preheated jars. In a kettle, combine vinegar, spices and sugar. Bring to a boil and simmer for 5 minutes. Pour over the eggs and seal. Set container in refrigerator until ready to use.
Cut crust from loaf of sliced white bread. Roll each slice thin with a rolling pin.
Slice onions into 1/4-inch thick rings. Separate rings and soak in milk for 20 minutes. Drain. Combine flour and salt into a small bag. Shake well until coated. Fry in deep cooking oil container. Drain on paper towel.
Mix all ingredients together and chill. Roll mixture into small balls, about the size of walnuts. Store in airtight container in refrigerator. Eat!
Mix flour, milk, eggs, oil, garlic powder, onion powder and salt in a large bowl. Add cold water until very stiff. Sprinkle flour into large square of wax paper. Flatten the dough on wax paper with your hands. Pinch off pieces of dough and roll them into two-inch balls. You will probably have about 2 dozen balls. Place on greased cookie sheet and bake at 350° for 30 to 40 minutes.
Cook sweet potatoes in boiling water for 20 to 25 minutes or until tender. Let cool to touch; peel and quarter. Arrange sweet potatoes in a lightly greased 13 x 9 x 2-inch baking dish. Sprinkle with salt.
Use a 10 1/2 to 12-inch wide 1 1/2 to 2-inch deep round dish of any kind. Prior to making dip, mix mayo, sour cream and taco seasoning mix and refrigerate for 1/2 hour. Layer each item in pan in this order: beans, avocados, mix from refrigerator, diced, peeled and seeded tomatoes, sliced scallions and cheese. Serve with tortilla chips.
Spread rhubarb over 9 x 13-inch pan. Cover with sugar. Sprinkle jello over mixture, then cake mix, oleo and water; don't mix. Bake at 350° for 1 hour.
Mix together with fresh cauliflower, broccoli and mushrooms. Marinate at least 4 hours.
Line a casserole dish with chicken. In a saucepan, mix chicken broth and cream soup. Heat and stir until smooth consistency. Pour over chicken and salt and pepper to taste. In a mixing bowl, combine flour, melted butter and buttermilk. Stir until smooth. Pour over chicken. Cook at 425° for 30 minutes. Yields 4 servings.
Soften	Cheddar cheese or grate it. Soften cream cheese. Mix cheeses together until well blended. Add remaining ingredients; mix well. Mold into desired shape. Chill until firm; if desired, garnish with chopped parsley and pimento strips.
Mix vinegar, water and sugar. Marinate onions in mixture overnight in refrigerator. Drain onions, the next morning, for at least 2 hours in a colander. Mix drained onions with salad dressing and generous amount of celery seed. Serve on any type crackers or use for party open-faced sandwiches. Keeps well in sealed container in refrigerator for several weeks.
Preheat the oven to 450°. Grease 9 regular-size muffin cups well with butter or margarine; fill any remaining muffin cups with water. Place in the oven to heat. In a medium-size bowl, with an electric mixer set on high, beat the milk, eggs, salt, and butter or margarine until frothy. Add the flour, beating just until smooth. Fill the 9 muffin cups 2/3 full. Bake for 20 minutes. Lower the heat to 350° and bake 10 minutes longer or until golden and set. Serve immediately with strawberry or blueberry preserves.
Brown pork in oil in a 10-inch skillet; drain off fat. Drain juice from pineapple into a 4 cup glass measure; add water to make 2 1/2 cups liquid. Add to skillet with vinegar, salt, garlic salt and sugar. Bring to a boil, lower heat, cover and simmer for 20 minutes. Uncover; stir in rice. Cover, cook about 25 minutes or until liquid is absorbed and pork is tender.
Place whipping cream in a pint jar. Shake jar until the cream thickens. Pour off excess liquid and rinse with cold water. Sprinkle with salt and blend in the salt with a spoon. Spread on bread or crackers.
Cream butter and sugar; add dates and nuts. Melt over low heat about 10 minutes. It will be thick; stir.
Cook broccoli in water and salt until tender. Saute onion in butter until transparent. Add onion to broccoli and mash. Add chicken broth, cream and cheese. Mix well. Heat, but do not boil. Serves 5. May thicken with cornstarch/water.
Mix all in large bowl except potatoes and blend well. Add potatoes to mixture and mix well. Add crumbled bacon. Prep Time: 20 minutes plus refrigeration. Serves 8.
Mix butter and add Hershey bar (broken up) until blended. Pour mixture into Cool Whip and mix well. Pour into crust. Will freeze well or keep in refrigerator.
Layer bean dip, guacamole dip, sour cream, tomatoes, olives and onions. Top with grated Cheddar cheese.
In mixing bowl, combine crackers, sugar, and margarine, mix well. Press into 9-inch deep dish, pie pan plate. In another mixing bowl, combine cream cheese, milk, lemon juice, vanilla flavoring and mix well. Pour mixture into pie plate evenly. Top pie with cherry pie filling and chill overnight.
Saute meat in olive oil. Add pizza sauce, tomato sauce and seasonings. Cook 10 minutes. Spread butter on buns and brown lightly. Spread each with meat sauce. Top with cheese. Heat under broiler until cheese is bubbly. Makes 8.
Drain pineapple. Reserve 2 tablespoons syrup for frosting. Combine all ingredients. Pour into 2 greased and floured 9-inch round pans. Bake at 350° for 35 minutes or until done. Frost with Maple Flavored Frosting.
Scrub potatoes well; cut each in half. Cook in boiling water, covered, for 20 minutes. Leave skins on. Drain. When cool enough to handle, scoop potato out of shells, being careful to keep shells intact.
Cream margarine and sugar. Add beaten whole eggs, vanilla, salt and cornmeal. Mix well and pour in unbaked pie shells. Bake at 300° for 10 minutes. Increase temperature to 325°. Continue baking for 35 minutes.
Mix wet ingredients with sugars. Add flours and baking soda. Mix well. Add oats and chocolate chips. Scoop with ice cream scooper onto ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. For chewy cookies, do not overbake.
Shred the cabbage and cook about 10 minutes in boiling salted water. Place in a baking dish, alternating layers of cabbage with white sauce and grated cheese. Sprinkle with bread crumbs. Bake in moderate oven until brown.
Sift together the sugar, flour, ginger, cinnamon, nutmeg and mace. Work in butter or other shortening, as in making biscuits. Take out 1 cup of this crumbly mixture and set aside.
Put sliced cucumbers and onion in a gallon jar. Pack well. Heat other ingredients until sugar is dissolved and cool completely. Pour over cucumbers and onions; refrigerate. You can add more cucumbers and onions to syrup as you eat pickles.
Add sugar and water to taste. Makes about 3 1/2 gallons. Will serve 60.
Saute onions and celery with margarine until soft. Put all ingredients in baking dish; cover. Bake at 350° for 20 minutes. Serves 6 to 8. Can be made day before.
In large bowl, cream together sugar and butter until light and fluffy. Add eggs, beating well after each egg. Sift flour, salt and soda together; add to creamed mixture. Add sour cream and extracts. Pour batter into well-greased and floured tube pan. Bake at 350° for 1 1/2 hours or until cake tests done. Cool 15 minutes in pan. Remove from pan. Sprinkle with powdered sugar, if desired.
Brown hamburger; drain. Add onion soup mix. Add soups and undrained vegetables. Put in layers the hamburger mixture, then noodles, etc. Top with American cheese. Bake at 350° for 1 hour.
Place all ingredients in blender container and mix until smooth. Makes four 8 ounce servings.
Mix cooked spaghetti, Wish-Bone dressing and McCormick Salad Supreme and refrigerate overnight. Add remaining ingredients. The next day, mix well. Refrigerate.
Combine first 6 ingredients. Layer potatoes in a lightly greased 13 x 9 x 2-inch baking dish, brushing each layer with butter mixture. Bake at 425° for 40 minutes or until potatoes are tender. Sprinkle with cheese. Bake 5 more minutes or until cheese melts. Yield: 6 persons.
Place sliced peaches in square baking dish. Sprinkle with sugar to taste. Remove crust from bread slices. Place slices on top of peaches. Beat one egg and add to 1 stick melted margarine and 1/2 cup sugar. Pour over bread and bake at 350° to 375° until golden brown.
Mix all ingredients well; dip wieners in batter and deep fry until brown. Push a wooden stick into the end and enjoy good old dandy dogs. Best yet!
Cook broccoli as directed on box. Beat eggs; add soup and mayonnaise. Tear up half the cheese into mixture. Drain broccoli and add. Top with rest of cheese and crumbled crackers and dot with butter. Bake in a casserole dish at 350° for 30 minutes.
Mix all together and bake 1 1/2 hours at 350° or put in the slow cooker for about 4 hours.
Pour boiling water over 100% Bran. Cool. Beat together sugar, oil and eggs. Add dry ingredients. Alternate with buttermilk. Stir in bran flakes and 100% Bran. Spoon batter into greased muffin pan. Bake 20 minutes at 400°. Makes 4 to 6 dozen muffins. Keep batter in covered container up to 30 days in refrigerator and bake as needed.
Saute zucchini strips in nonstick skillet with 1 teaspoon olive oil, until crisp-tender. Add chopped tomato, minced thyme and garlic. Cook one minute longer.
Preheat oven to 400°. Unroll pizza dough and cut into 12 equal pieces. Place one teaspoon jam on each piece of dough. Top with cheese, green onion, bacon and pecans. Brush edges of dough with water. Fold dough over filling and seal edges with fork.
Mix together bouillon cubes and boiling water in a medium saucepan. Stir until cubes are dissolved. Stir in rice. Cover and cook over medium-low heat for 20 minutes.
Mix all ingredients together. Put in casserole dish. Bake at 350° for 55 minutes.
Have your butcher "French" the bones of the rack of lamb and crack the ribs at the backbone for easy carving. Trim off all fat from the meat, leaving the lean hearts of the rib chops. Preheat oven to 400°.
Chop ham and add the 3 cans of green beans (use juice from beans), then add the potatoes (drain the juice). Pour beef broth over top. Season to taste. Bake for 30 minutes at 350°.
Combine all ingredients in small mixing bowl and beat until well blended. Store in airtight container in the refrigerator. Yields about 1 1/2 cups dressing. Serve on fresh fruit salads.
Mix together and refrigerate for 2 hours before serving. Use with Hawaiian bread. Real good for parties.
Mix Karo and juices in pitcher. Chill. Just before serving, add carbonated water and pour over ice. Makes 1 gallon.
Place rhubarb in a greased 13 x 9 x 2-inch baking dish. Sprinkle with the gelatin, sugar and cake mix. Pour water evenly over dry ingredients; drizzle with butter. Bake at 350° for 1 hour or until rhubarb is tender. Yield: 16 to 20 servings.
Cook bacon crisp and crumble. Reserve 1/4 cup drippings. Beat eggs, vinegar, water, sugar and salt until blended. Add drippings. Cook over low heat until thick. Store dressing and bacon in separate containers. Use on green beans as a hot dressing and sprinkle with bacon and pimento. Use cold as a toss salad dressing adding bacon and pimento.
Cream butter; add flour, salt and baking powder. Cream well. Add water, cheese and red pepper. Roll out thin on waxed paper and cut in strips or circles. Bake at 350° for approximately 10 minutes.
Melt the butter in a large skillet or shallow heat proof casserole over a medium heat. Add shallots and garlic, saute until tender. Add chives and dill, saute for 2 minutes. Stir in rice and saute until it begins to boil. Reduce heat to low, cover and simmer for 45 minutes. Do not remove cover during cooking time. Remove from heat and add cheese and toss lightly until melted. Rice can be cooked ahead to point of adding cheese. Heat through before adding cheese.
Mix rice that has been cooked by directions. Saute in a little oleo before mixing. Add mayonnaise with soup. Add 1 cup cheese to mixture and mix all ingredients. Put in buttered dish. Top with cheese. Bake 35 to 40 minutes at 350°. This recipe freezes well.
Mix potatoes, sour cream and soup together. Put 1/2 potato mix in casserole dish, then 1/2 shredded cheese and rest of potatoes. Finish with the rest of cheese. Bake at 350° for 1 hour.
Grease 9 x 13 pan. Mix all ingredients and pour into pan. Bake 50 minutes at 350 degrees.
In 2-quart bowl, place white chocolate. Microwave on "5" for 5 to 8 minutes, until stirred smooth. Stir in peanut butter. Spread mixture on wax paper-coated cookie sheet.
Combine pudding mix and biscuit mix in a medium bowl. Stir in oil, egg and water, blending well. Drop from teaspoon 2 inches apart onto ungreased baking sheet. Bake in preheated 375° oven for 12 minutes, or until lightly browned. Remove from baking sheets and cool. Store in tightly covered container.
In a bowl combine melted shortening and brown sugar until well blended. Add eggs, one at a time, beating well after each addition. Add sifted flour, baking powder and salt, blending well. Stir in nuts and chocolate bits. Spoon the batter (it will be thick) into a well-greased and floured 13 x 9 x 2-inch oblong pan. Bake in a moderate oven (350°) until golden (about 40 to 45 minutes) or when a cake tester inserted comes away clean. Remove from oven and cool in pan before cutting into bars or squares.
Boil chicken and shred. In 9 x 13 cake pan or casserole dish, layer the following: chicken, cheese, cream of chicken soup and diced tomatoes (drained). Make Stove Top according to directions and put as top layer. Bake at 350° for 25 minutes. Great served over white rice.
Score roast in several places and fill each score with 1/2 teaspoon each salt, pepper and garlic salt. Sear well on both sides in hot oil. Remove roast from pan; drain off excess fat and place in foil-lined pan. Pour cake and catsup over roast. Cover loosely with foil and bake 3 hours at 325°.
Place chips around pan and put a layer on the bottom. Layer ingredients in pan until all used up. Bake in 350° oven for 7 to 10 minutes. Serve in the pan and dive in.
With meat mallet (or hammer), pound steak to 1/4-inch thickness. Dredge the steak in the flour and salt. Brown steak in hot oil in large skillet. When brown, remove from skillet. Place in greased baking dish, 13 x 9 x 2-inch. Set aside. Add 2 tablespoons flour to pan (skillet) drippings. Cook 1 minute on low heat. Add tomatoes, celery, carrots and onions. Cook until thick. Stir in soy sauce. Cover and bake at 350° for 1 hour and 15 minutes or until tender.
Puree the fromage blanc and cottage cheese in a food processor or blender. Add all other ingredients, except yogurt, blending until smooth. Remove the mixture to a large bowl and fold in the yogurt. Makes 3 cups.
Spray Pam in pan. Turn stove on medium. Take a mug or cup and put a hole in the middle of the bread slices. (You may toast the cut-out pieces in the pan or toss.) Put bread slices in the pan, separately. Put an egg in each hole. Flip over every 2 minutes or until done.
Mix first 3 ingredients; let stand while next ingredients are mixed. Mix next 4 ingredients and add yeast mixture. Add flour and egg. Mix well. Add 3 to 4 cups flour and milk. Mix well. Dough will be sticky. Knead on floured surface and let sit for 10 minutes; pinch dough off for rolls. Place in greased pan. Bake at 350° for 20 to 25 minutes.
Combine about 1/4 cup mushroom soup with onions, bread crumbs, egg, water and ground beef. Make into patties and place into foil-lined baking pan. Spread remainder of soup over patties and bake at 350° for about 30 to 40 minutes. Makes 6 to 10 patties. Tastes like salisbury steak.
Microwave morsels in a glass bowl on High for 1 1/2 minutes, stirring after 1 minute. Stir until smooth; cool until slightly thickened. Drop chocolate by tablespoonfuls onto a wax paper lined baking sheet, shaping into 16 (1 1/2-inch) circles. Reserve remaining chocolate. Arrange 4 pecans over each circle; chill until firm. Place caramels and cream in a glass bowl; microwave on High for 2 minutes. Stir after 1 minute. Let stand. Spoon over pecans. Microwave chocolate on High for 1 minute. Spread over caramels. Refrigerate until firm.
Simmer all ingredients 20 minutes. Makes enough sauce for basting 4 pounds of spareribs, chicken or beef.
Melt oleo and cook chopped onion until clear. Stir and cook broccoli until tender and stir broccoli and soup into onion. Simmer 15 to 20 minutes. Mix in Cheez Whiz and rice. Bake in a 300° oven for 20 to 30 minutes.
Combine potatoes with enough sifted confectioners sugar to make fontant the consistency of pie dough. Add vanilla. Chill. Roll out to 1/4-inch thickness between 2 pieces of waxed paper. Spread with peanut butter. Roll up from short side jelly roll fashion. Chill until firm. Cut into 1/4-inch slices. Keep in a cool place.
Combine all ingredients in large mixing bowl and beat until smooth. Mixture will be thin. Bake 1 hour at 325°.
Combine all ingredients in baking dish; stir lightly. Bake in 325° oven for 1 hour or until rice is tender, stirring twice.
Preheat oven to 350°. Spray a 9 x 13-inch baking pan with nonstick vegetable coating. Set aside. In a large mixing bowl, combine all ingredients except the carrots. Mix well. Add carrots and mix well. Pour batter into prepared pan and bake about 45 minutes or until a toothpick inserted in center of cake comes out clean. Contains 209 calories, cholesterol is negligible, 5 grams fat and 228 sodium.
Combine all ingredients, except butter. Spoon into a 2-quart baking dish. Pour butter over the top. Bake at 400° for 25 minutes, or until brown.
Place chicken breasts in baking dish. Mix soups together, then pour over chicken; sprinkle turmeric on top of soup. Cover tightly with foil. Bake at 250° for 2 hours.
Cover the ham with cold water and bring slowly to a boil. Throw out the water and replace with the cider to cover ham. Bring this to a boil. Lower heat, keeping the liquid barely simmering for 20 minutes to the pound of ham. Remove from heat and allow to stand in the liquid for 30 minutes. Take out ham; skin it and score fat with a sharp knife in a diamond pattern. Stud with whole cloves. Mix the sugar and mustard; rub well into ham. Bake in a preheated oven for an additional 10 minutes to the pound in a 400° oven. Carve; serve with sweet potatoes or a salad.
Melt almond bark and peanut butter. Add cereal and peanuts. When the mix is not too hot, add the marshmallows.	You don't want the marshmallows to melt. Drop with a spoon onto wax paper.
Scrape carrots; remove ends and cook in salted water until tender. Cook the honey, butter and lemon juice together until it begins to boil. Pour over the drained carrots. Garnish with chopped parsley. Serves 6.
Mix raisins and water. Boil until all water is gone. Add the soda. Cream together in another bowl the sugar and Crisco. Then add the eggs and beat until smooth. Add the flour, salt and cinnamon and blend until smooth. Add raisins.
Cream butter, Crisco and then mix in sugar and 1 egg at a time. Add milk alternately with flour and flavorings. Bake at 350° for 1 hour or 1 1/4 hours in greased tube pan. While cake is hot, glaze.
Place roast in pan; add water, mushroom soup and empty contents of Lipton soup on top of roast. Seal tight with foil. Bake in oven set at 350° for 90 minutes.
Mix together all ingredients and put into a greased casserole. Sprinkle top with bread crumbs. Bake at 350° for 20 minutes. Serve with crackers.
Mix eggs, vinegar and water together. Mix flour and butter together. Shake until together, then mix eggs, water and vinegar. Shake.