HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Cook spaghetti according to package directions; cool and drain. Add 2/3 of the Mozzarella, all the Cheddar, Parmesan, eggs and spices; mix well. Pour into a 13 x 9-inch baking dish or cake pan. Spread the remaining Mozzarella on top; bake for 30 to 40 minutes, until cheese is bubbly. Cool 10 to 15 minutes; cut into squares. Serve topped with your favorite sauce, or eat as is. Serves 6 to 10.
Put raisins and nuts in food processor. Grind until fine. Empty into a bowl. Add mayonnaise. Spread on bread and cut.
Let rise twice and shape into buns. Let rise again and bake in a 350° oven for 15 to 20 minutes.
Mix sugar, flour and salt thoroughly. Beat egg and add milk and cream. Stir. Add milk and egg to sugar mixture and stir. Fill unbaked pie shell. Spread pie shell with soft butter and sprinkle with nutmeg. Bake at 450° for 10 minutes, reduce heat to 375° and bake 30 to 45 minutes, or until set. You may add 1 teaspoon vanilla to filling if desired.
Unroll dough, cut each triangle in half; keeping its shape. Roll lil smokies one by one. Place on cookie sheet; bake 10 to 15 minutes on 350° or until golden brown. Make 35 to 45 roll ups.
Combine all ingredients and put in buttered loaf pan. Bake 30 minutes at 350° or until hot.
Sift together dry ingredients. Cut in butter until mixture resembles coarse cornmeal. Add egg and enough milk to make a soft dough. Stir gently with a fork until mixture holds together. Press into a small ball. Divide dough in half. Cover and set aside. Prepare filling.
Mix all ingredients together, except pie shell. When well mixed, pour into pie shell. Bake at 350° for 35 to 40 minutes.
Lightly oil bottom of square or oblong baking dish. Combine Ricotta, 3/4 cup Parmesan, egg and spinach.
Sift dry ingredients (mix by hand). Mix dry ingredients and oil; blend. Add eggs and beat. Add carrots. Bake in 3 (9-inch) pans for 30 minutes at 350°.
Smash cookies into small pieces. Reserve 2 tablespoons for topping. Put cookies into 9 x 13-inch pan. Pour melted margarine over cookies and pat until flat. Put in freezer for 5 minutes. Mix powdered sugar, cream cheese and 8 ounces of Cool Whip. Spread over first layer; put in freezer for 5 minutes, then spread pudding over topping; put in freezer for 5 minutes. Then spread Cool Whip over top. Store in refrigerator until serving time.
Melt together margarine and flour in small saucepan. Add salt, sugar and orange juice. Stir together until it thickens and becomes bubbly. Serve as a sauce over pork chops or ham.
Melt margarine, cocoa and milk. Allow to thicken slightly. Mix in powdered sugar, vanilla and nuts. Spread on cake while warm.
Sift together the soda, salt, cinnamon and flour. Add to the first 5 ingredients, beating constantly at low speed. When mixed, add vanilla and nuts. Bake in a tube pan at 350° for 1 hour or more (done when you put toothpick in the center and it comes out clean). Let cool 10 or 15 minutes.
Cook potatoes in jacket until they can be grated (about 20 minutes). Peel and grate. Melt butter. Add cheese. Stir in sour cream and other ingredients. Cook in greased casserole with 2 tablespoons butter on top. Bake at 350° for 25 minutes.
Cook macaroni and cheese as directed on box. Brown hamburg. Drain. Cook broccoli until done. Drain. Combine hamburg and broccoli in large casserole or baking dish. Top with shredded Mozzarella cheese. Cook in a 350° oven until cheese is melted. Let stand 3 to 5 minutes before serving.
Mix Italian dressing according to package. Mix gravy mix according to package. Pour over sliced beef and green pepper. Simmer 1 hour. Add 1 to 2 tablespoons sugar at halfway point. Serve on hard rolls.
Slice onions and saute until tender; cool. In a casserole, mix onions with grated cheese and pepper. Heat milk/wine, soup and soy sauce. Pour over onions and cheese. Bake 1/2 hour at 350°.
Get a mom or dad to cut it. Take the seeds out. Then take the apple and then the peanut butter and then put it on the apples.
Melt butter. Add other ingredients and stir. Pour into pie crust. Bake 45 minutes in 350° oven. Cool 30 minutes before serving.
Preheat oven to 325 - partially bake pie shell. Pour mixture of cheeses and mushrooms into pie shell. Cut tomatoes into wedges and arrange on top of mixture. Sprinkle with oregano and basil, green onions, salt and pepper. Bake 20 minutes. Cool 15 minutes. Cut and serve.
Beat egg whites, cream of tartar and vanilla. Slowly add sugar while continuing to beat until stiff. Fold in saltines and pecans. Put into 9 x 13-inch or slightly larger baking dish and bake at 300° for 30 minutes. Cool.
Cut oranges into quarters and remove seeds, leaving peel intact. Put into container of blender or food processor and puree; add sugar, making thick paste. Dissolve yeast in lukewarm water. Scald milk; allow to cool. Add yeast, salt, melted shortening and 3 tablespoons pureed orange. Stir in flour gradually, using enough to make a stiff dough. Cover and allow to rise in warm place until doubled in bulk. Divide dough into 2 parts.
Mix chocolate milk and condensed milk together. Gently stir in Cool Whip. Pour into 1 gallon ice cream freezer and freeze.
Mix ingredients together. Place chicken in mixture. Bake at 350 until chicken is cooked.
Mix and wrap around a medium size olive. Bake 15 minutes at 400°.
In medium bowl, blend cream cheese and 2 tablespoons margarine until smooth. Add next 6 ingredients and mix well. Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup mixture into center. Pull 4 corners up together. Brush tops with remaining melted butter. Bake on cookie sheet at 350° for 25 minutes. Makes 4 pillows.
Boil green beans 4 to 5 minutes until crisp-tender. Drain. Add shallots, mustard, vinegar, oil, salt and pepper to small saucepan. Heat until hot to touch. Toss green beans with dressing to coat. Add dill and halved or whole cherry tomatoes.
French fry in Mazola oil. Put a few in at one time carefully not to splash the oil. Serve hot.
Slice squash, zucchini and onion. Dice tomato (making ringlets with onion). Place in microwave dish with 1/2 cup water. Cover. Microwave on High for 7 minutes, turning after 3. Drain mixture and add salt, pepper and oregano. Cover. Microwave on High for 2 to 3 minutes. Mix gently with Parmesan cheese. Serve immediately. Will serve 4.
Allow cream cheese to soften to room temperature. Grate Cheddar, Bleu and American cheese. Add cream cheese and all other ingredients except pecans. Mix until well blended. Shape into a ball. Roll in pecans and wrap in plastic wrap. Make cheese ball several days before you plan to serve. Flavor improves with age.
Combine vegetable mix, soup, sour cream and seasoning. Add 1/2 of cheese and onion rings in large casserole and bake at 350° for 30 minutes covered. Remove from oven and add remaining cheese and onion rings. Bake for 5 minutes or until cheese melts.
Combine celery seed, chili powder, sugar, salt and paprika. Rub 1/3 mixture over ribs. To remaining mixture, add tomato sauce and vinegar. Heat and use to baste ribs over glowing coals until tender. Baste often until ribs are tender and done.
Cook squash and onion in small amount of water until tender; drain. Add bread crumbs, saving 2 tablespoons for top, egg, salt, pepper, cheese and 2 tablespoons oleo. Spoon into greased casserole. Top with crumbs and dot with oleo. Bake at 375° for 10 minutes.
Mix buttermilk, 1/3 cup of sugar, salt and pineapple. Freeze until half frozen. Whip egg whites and add remaining 1/3 cup of sugar and vanilla. Fold into mixture and freeze.
Layer chicken in bottom of casserole dish. Pour melted butter over chicken. Mix flour and milk; pour over chicken. Mix celery soup and broth; pour over chicken. Bake 30 minutes at 350°.
Mix the first 6 ingredients. Add egg and water. Work mixture with hands into torte pan (can also use spring-form cake pan).
In a skillet, saute onions in butter until tender. Stir in the broth, rice, green pepper, parsley and pepper; bring to a boil. Remove from the heat; pour into a greased 1-qt. baking dish. Cover and bake at 350° for 25 minutes or until rice is tender Top with cheese if desired; bake 3 minutes longer or until melted. Yields 2-3 servings.
Puree the fruit, orange juice, lime juice and ice in blender. Pour into a tall glass and enjoy!
Mix together. Flatten in 13 x 9-inch ungreased pan. Bake 10 minutes at 350°.
Beat eggs. Add sugar, milk, butter and flavorings. Pour into a buttered dish or pan and bake at 350 degrees for about 30 minutes until golden brown.
Pre-heat oven to 380 degrees. In a medium size baking dish, mix beans, onion and peppers. Bake for 35 minutes...remove from oven fold in cheese and bake for additional 10 minutes. Serve with corn tortilla chips.
Heat oven to 350°. Mix crushed pretzels, 1/3 cup sugar and margarine. Press firmly into bottom of 13 x 9-inch baking pan. Bake 10 minutes. Cool.
Mix all ingredients except cocktail sauce. Form into a ball. Refrigerate at least 2 hours before serving. Pour cocktail sauce over crab. Broil and serve immediately with crackers or party breads.
Mix all ingredients together and store in a jar with lid. Place 1 or 2 teaspoons in a cup of hot water. A delicious drink on a cold winter evening.
Heat oven to 325°. Spray a shallow roasting pan with nonstick cooking spray. Trim fat from pork roast. Cut pork lengthwise almost into halves; open flat with cut side up. Mash remaining ingredients into a paste. Rub 2 teaspoons of paste on inside of pork. Fold pork lengthwise into halves; rub remaining paste on outside of pork. Roast, uncovered, 1 hour for medium doneness. Cut into 1/4 inch slices. Serves 6.
Bring strawberry juice and Sure-Jell to a boil; add sugar. Bring to a rolling hard boil that can't be stirred down. Skim off foam and ladle in jars.
Preheat oven to 400°. Sprinkle mushrooms with lemon juice and saute in 2 tablespoons butter. Place scallops, wine and seasonings in a saucepan. Simmer, covered, for 10 minutes. Drain and reserve 1 cup of broth. Make a white sauce with remaining butter, flour, broth and cream. Add scallops and mushrooms. Serve over hot vermicelli and garnish with fresh chopped parsley. Also, good over creamed potatoes or rice.
Saute bacon in a heavy skillet until crisp. Remove bacon. Brown meat in bacon fat. Remove. Saute mushrooms in fat. Remove. Melt butter; add flour. Slowly add consomme and beer, stirring until thick. Add remaining ingredients. Simmer for 1 hour; add more beer if thinner sauce is desired. Serve over wide noodles or rice.
Add water to Danish dessert mix; bring to boil and boil 1 minute, stirring constantly. Add to raspberries; cool. Pour into baked, cooled pie shell. Refrigerate several hours. Garnish with whipped cream.
Combine all ingredients and pour into a 9-inch pie plate that has been sprayed with Pam or 4 individual dishes. Refrigerate 3 hours or 1 hour in freezer.
Scald milk; let cool to lukewarm. Break up yeast in a cup of warm water. Blend sugar, salt and shortening into flour. Add the yeast mixture to flour mixture and mix thoroughly to form a stiff dough, adding warm milk as needed. Knead dough thoroughly until smooth. Grease bowl; place dough in bowl and grease top of dough. Let rise until double in size; punch down and let rise again. Work dough into loaves or rolls and let rise again until double in size. Bake at 375° for 60 minutes for loaves and 30 minutes for rolls.
Preheat oven to 450°. Prepare buns by shaving a thin layer off the top of each roll. Remove some of the bready interior so you're left with a "submarine". Brush inside of hollowed-out buns with olive oil. Fill bottom of each bun with Mozzarella and place them on a baking sheet. Bake until buns are lightly browned and cheese melts. Fill subs with hot tomato sauce, then 2 to 3 meatballs. Top subs with more sauce, then sprinkle with cheese. Total time: 20 minutes.
Marinate for about an hour without yogurt in refrigerator. Then when ready to eat, add yogurt to bind together.
Saute celery and onion in oleo. Place in 2-quart casserole. Add remaining ingredients and mix. Cover and bake in a 350° oven for 1 to 1 1/2 hours.
Peel zucchini; do not remove seeds (unless using very large zucchini). Slice into 1/4-inch thick rounds. Brown in hot butter or oil. Slices should still be firm. Layer zucchini with cheese, Italian seasoning, salt and pepper. Bake for 15 to 20 minutes at 400°.
Put brown sugar, oleo, coconut and dates in heavy boiler and cook on medium high heat for about 6 minutes. After mixture gets hot, stir constantly. Cool for about 15 minutes, then add Rice Krispies and nuts. Now, roll into balls and dip in powdered sugar (put sugar into bag and shake until balls are coated).
Grate 2 lemon rinds. This means that you scrape off the outside rind with a grater. Boil cider, cloves and grated rind of lemon slowly for 10 minutes. Add sugar, orange juice and lemon juices. Serve hot.
Cream butter and sugar together until light and fluffy, then add cake flour and beat until thoroughly mixed. Using a spatula, spread mixture thinly over bottom of large surface jelly roll pan (cookie sheet with sides 4 x 15 is great). Allow this to stand while you beat the eggs until light and fluffy. Stir in brown sugar, then flour sifted with baking powder. Beat with rotary beater until smooth. Stir in broken pecans and coconut using spatula. Spread over mixture. Cut in long narrow strips.
Mix together 1 box of cake mix, 1/3 cup margarine and egg. Press in an ungreased 9 x 13-inch pan. Bake for 12 to 15 minutes at 350°. Remove from oven and immediately top with 3 cups miniature marshmallows. Heat together white corn syrup, peanut butter chips, 1/4 cup margarine and vanilla. Stir until smooth and add Rice Krispies and salted peanuts. Spread over marshmallows. Top with 1 more cup of peanuts.
In small bowl, combine flour, cocoa, baking soda and salt. In large bowl, cream shortening and sugar. Beat in eggs and vanilla. In small bowl, combine applesauce and buttermilk. Mix well. Add dry ingredients to creamed mixture alternately with applesauce mixture. Mix until well blended. Pour batter into greased 13 x 9 x 12-inch pan. Bake in preheated 350° oven 35 to 40 minutes or until toothpick inserted into center comes out clean. Cool completely in pan on wire rack. Serve plain or top with your favorite frosting.
Wipe steak with damp cloth; season with salt and pepper. Place in earthen, glass or enamelware bowl. Combine onions, carrots, celery, cloves, peppercorns, vinegar and bay leaves and 2 1/2 pints water or enough to cover meat. Cover and put in refrigerator for 4 days. On the 5th day, remove from the refrigerator; drain meat. Saute in kidney fat and 1 tablespoon butter, until searing on all sides. Add marinade and bring to boil. Lower heat and simmer about 3 hours. (Using glass or earthenware utensils to cook in.) Melt remaining butter in saucepan. Stir in flour; stir until smooth. Blend in sugar and let brown to a nice dark mixture. Cover and continue cooking until meat is tender, about 1 hour longer. Remove meat to a warmed serving platter. Stir crushed gingersnaps into the pot juices and cook until thickened. Pour this special sauerbraten gravy over meat. Serves 6 or more. Serve with dumplings.
In nonstick skillet over medium heat, cook escarole, covered, 5 minutes or until wilted. Remove escarole to bowl; wipe skillet dry and return to heat. Add olive oil, rosemary and pepper; cook 1 minute. Add escarole and saute 4 minutes or until tender. Transfer to serving dish and top with cheese. Serve warm.
Melt margarine or butter in a 9 x 13-inch pan. Sprinkle brown sugar and pecans on top of melted margarine or butter. Arrange rolls on top of mixture; let rise to top of pan. Bake at 350° for 25 to 30 minutes. Turn onto serving dish immediately.
Combine the cranberries and sugar; set aside for several minutes. Add the pineapple, celery, pecans and marshmallows. Dissolve the gelatin in 2 cups of hot water, then add 1 cup of cold water. Pour over the cranberry mixture and mix. Chill until set. Serve on lettuce and garnish with mayonnaise.
Drain and rinse the beans. Put in a large covered container and add the other ingredients. Chill for 24 hours in the refrigerator.
Use 8 x 8 x 2-inch pan. Layer 2 cups bread cubes, cheese and rest of bread. Beat together remaining ingredients and pour over bread cubes. Cover and chill several hours. Bake uncovered at 325° for 40 minutes. Let stand 5 minutes before serving.
Cut shortening into flour with pastry blender until fine as corn meal. Add milk all at once and stir quickly to make soft but not sticky. If too stiff, add more milk. Knead dough gently; roll out dough and cut out biscuits. Makes 14 to 16 biscuits. Preheat oven to 450°.
Dissolve gelatin in boiling water in a bowl. Add cold water, lemon juice, lemon rind and salt. Chill until slightly thickened. Then beat with rotary beater or electric mixer until fluffy and thick and about double in volume. Beat egg whites until they form soft rounded peaks; fold into whipped gelatin. Pour into a 6-cup mold. Chill until firm, about 4 hours. Serve plain, with fresh fruit or a custard sauce. Yields 8 servings, 2/3 cup each.
Mix all together and form into a ball. Divide in portions the size you will need to roll out for the lefsa grill. Roll out on floured board or tabletop to be very thin. Bake on both sides on lefsa grill. Cover with cloth to keep moist. To store in freezer, wrap in waxed paper and put in plastic bag.
Melt 1/4 pound butter in baking dish. Mix dry ingredients. Dip chicken in dry mixture and arrange chicken skin side down in a single layer. Bake in oven at 425° for 45 minutes. Then turn chicken and bake about 20 minutes more, lift chicken from pan and make gravy.
Preheat oven to 350°. Saute beef until cooked. Pour off fat. In separate pot, melt 2 tablespoons butter, cook onions, carrots and celery until soft. Stir in beef, chicken broth, tomato puree, salt and pepper to taste. Pour mixture into 17 x 11 x 2-inch baking dish. Bake 15 minutes, then stir in peas. Cook potatoes in water until soft. Drain water. Mash with milk, butter, salt and pepper. Spread potatoes on top of meat mixture. Bake 35 to 45 minutes or until bubbly and golden.
The night before, partially defrost bread dough. Cut into 8 slices. Lay slices flat in bottom of greased Bundt pan. Cover with dry pudding mix, sugar, pecans and cinnamon. Last, pour melted oleo over. Cover pan and let sit at room temperature overnight. Next morning, uncover and bake at 350° for 20 minutes or until done. Invert on plate and serve.
Beat eggs. Add sugar, syrup, shortening, salt, vanilla and nuts; mix well. Pour in partially baked crust. Bake at 325° about 45 minutes.
Mix all ingredients. Put into buttered baking dish and bake about 2 hours at 325°. Stir every now and then.
Scald milk. Add sugars, salt and margarine. Cool. Sprinkle yeast into warm water and stir until dissolved. Add lukewarm milk mixture, beaten eggs, orange peel, nutmeg, cinnamon and ginger. Add 3 cups of sifted flour. Turn onto lightly floured board. Knead until smooth and elastic (about 10 minutes). Place in greased bowl and brush with soft shortening. Cover and rise in warm place until doubled (about 1 1/2 hours). Punch down and roll out on floured board to 1/2-inch thickness. Cut with doughnut cutter. Cover and let rise in warm place until doubled (30 minutes). Drop a few at a time in hot fat (365°). Cook 2 to 3 minutes, turning once. Drain on paper towels. Sugar or glaze while warm.
Combine all ingredients in a shaker and serve in place of salt. Choose spices which are coarsely ground for a better texture. Makes 2/3 cup.
Place 1 whole head cauliflower in a dish with 2 tablespoons of water. Cover with wax paper. Cook 9 minutes.
Sprinkle dove with salt, pepper and Worcestershire sauce. Wrap each dove with bacon. Secure with a toothpick if necessary. Cook over a medium fire until done (about 20 to 30 minutes). Turn occasionally.
Combine cabbage, pepper, carrot and salt. Let stand 1 hour. Squeeze out excess moisture. Boil vinegar, sugar, water and spice for 1 minute. Add to cabbage mixture. Cool. Freeze in containers.
Mix together first 4 ingredients. Stuff cooled shells. Arrange in baking dish. Stir water into soup; pour over shells. Cover with foil. Bake at 325° for 25 minutes. Serves 8.
Cream sugar and Crisco. Beat in eggs, one at a time. Add vanilla, sour cream and sifted dry ingredients. Stir well. Roll out using additional flour as needed. Cut and bake at 375° for 5 to 7 minutes. Cool and frost. Do not overbake!
Prepare pudding according to directions, except use 3 cups milk. Remove from heat. Stir in liqueur and cover, refrigerate.
Place chips on serving platter. Microwave process cheese spread according to label directions. Pour over chips. Top with remaining ingredients. Makes 4 to 6 servings.
Prepare cake mix as directed. Pour batter into 2 round pans. Bake and let cool. Place cakes, top side up, back into 2 clean pans. Prick each layer with fork. Pour 1 cup of raspberry flavor gelatin over 1 layer. Repeat with lime flavor on the other layer. Refrigerate 3 to 4 hours. Dip 1 layer in pan into water 10 seconds. Put on plate gently shaking to loosen. Spread layer with 1 cup Cool Whip. Add the second layer and spread with Cool Whip. Frost cake all over, then refrigerate.
Mix together the milk and water. Beat eggs and sugar together. Pour in milk mixture. Add vanilla and coconut. Stir. Pour into pie shell. Cook in moderate oven (about 325°) for 1 hour. Serves 4.
Cook raisins; drain and save water. Mix ingredients. Place in cupcake pans. Bake at 350° for 20 minutes. (May add nuts if wish.)
Microwave potatoes 10 to 15 minutes. Cut in halves and scoop out potatoes, leaving skin and 1/4-inch of potato. Spoon back into potato skins. Top with remaining cheese and sprinkle with bacon bits. Bake at 350° for 15 minutes.
Mix squash, peppers, onions and salt. Let sit for 1 hour. Rinse and drain. Mix last 4 ingredients together. Bring to boil and add squash mixture and boil for 2 to 3 minutes. Pour in jars. Seal using hot flats.
Put potatoes and bouillon cubes in water and bring to boil. Simmer until potatoes are done. Add green onions, whipping cream and butter; cook until slightly thickened. Serve warm with grated cheese and crumbled bacon on top.
Scoop out insides of baked potatoes. Whip potatoes, butter, sour cream, salt, onion, cheese and paprika for 1 minute or until blended. Add crab meat and mix with fork. Fill potatoes with mixture and sprinkle with additional paprika. Reheat in a 450° oven for about 15 minutes.
Grate Cheddar cheese and cream together cheese and cream cheese. Add all other ingredients, mixing well. Roll into ball. Roll cheese ball in paprika.
Mix salmon, cracker crumbs, milk, eggs and onions together well. Put in greased loaf pan. Bake 45 minutes in 350° oven. Mix soup with 1/2 cup water; heat and pour over loaf when serving.
Preheat oven to 450°. Generously coat a rimmed baking sheet with cooking spray. Roll out dough to a 10-inch square on a floured surface. Spread pasta sauce over dough. Reserve 2 tablespoons Mozzarella; sprinkle remaining Mozzarella over sauce. Top with pepperoni. Roll jelly-roll style to enclose filling. Cut roll crosswise into 10 slices. Place slices cut side down on prepared baking sheet. Brush with oil. Sprinkle with Parmesan and reserved Mozzarella. Bake until golden brown, about 15 minutes. Transfer to a serving platter and serve immediately.
Melt almond bark candy in microwave 3 to 4 minutes on High. Add morsels and melt in microwave 1 to 2 minutes. Mix well. Add Rice Krispies. Spoon out on waxed paper. Cool and serve.
Take fork and make cuts down the side of cucumbers. Slice cucumbers thin. Mix onions and salt together. Put in refrigerator for 2 to 4 hours. Drain. Do not rinse.
Mix together and form into balls. Bake on cookie sheet 350° for 20-25 mins. Dip in horseradish or mustard sauce.
Mix all ingredients together; add grated cheese last. Place in casserole dish and cover with bread crumbs. Bake at 350° for 45 minutes.
In large bowl, mix all ingredients, except Cool Whip. Add gradually for consistency of dip. Serve with strawberries or other fresh fruit.
Spread chicken breast flat, fold cheese and ham slices to fit on top. Fold breasts over filling and fasten edges with toothpicks. On waxed paper, mix flour and paprika and coat chicken.