HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef; drain. Stir in spaghetti sauce. In a small bowl, combine cottage cheese, egg and pepper. Cover bottom of 11 1/2 x 7-inch baking dish with 1 cup of spaghetti sauce mixture. Layer on noodles (3 lengthwise and break one in half to fit end). Add half of the cottage cheese mixture on top along with half of the Mozzarella cheese. Make another layer of noodles, remaining spaghetti sauce mixture and the rest of the cottage cheese mixture and Mozzarella. Sprinkle top with the Parmesan cheese. Cover with Saran Wrap and cook 8 minutes on High. Set power on Medium-low and cook 30 minutes. Let stand 15 minutes before serving.
Prepare rice as directed on package; cool. Toss rice with remaining ingredients in a large bowl; use 1/2 cup salad dressing. Chill. Just before serving, add remaining salad dressing. Sprinkle with Parmesan cheese.
Soften butter and add sour cream. Mix until smooth. Add flour a little at a time; mix well. Drop 1 teaspoon in each mini muffin cup. Bake at 350° for 30 to 35 minutes.
In a double boiler, heat milk and add sugar, salt, flour and butter. Stir constantly over medium heat for 5 minutes. Add Grape-Nuts and continue cooking 5 plus minutes, stirring occasionally. (Mixture should be moderately thick.)
Bring sugar and syrup to a boil; remove from heat and stir in peanut butter. Mix well and add corn flakes, stirring until well coated. Drop by teaspoonfuls onto wax paper. Let cool until firm.
Cook and stir evaporated milk, marshmallows and orange juice concentrate (undiluted) in a 3-quart saucepan over medium heat until marshmallows melt. Take off heat and stir in dates, raisin, walnuts and candied fruit and cherries.
Put one cup water in pan. When the water is boiling add 1 stick of margarine, when melted add 1 cup of flour; mix together. Turn flame off. When cooled, add one egg at a time, mixing it into batter thoroughly. It will get a little hard to turn, but keep mixing until all eggs are absorbed. Put flour on the bottom of pan. Put one teaspoon in preheated oven at 400° for 30 minutes. Shut oven off and leave them in for another 30 minutes. Don't open oven for any reason once they went in. When cooled you can fill them with vanilla pudding and sprinkle with confectioners sugar.
Wash broccoli, and trim tough stems. Cut each stalk of broccoli into several pieces. Place broccoli into a vegetable steamer basket over boiling water. Cover and simmer for about 10 minutes until broccoli is tender. In a small skillet, melt butter, then add lemon juice. Drizzle lemon-butter over broccoli, and serve with lemon wedges.
In a microwave-safe dish, combine baking mix, salt and cream of tartar. Mix water and food coloring together and stir into dry mix, a little at a time, until all liquid is added. Microwave, uncovered, at High (100%) for 1 minute. Scrape the mixture from the side of the bowl and stir. Microwave 2 to 3 minutes longer, pausing to stir every minute, until the mixture forms sort of a ball. Use as "modeling clay" for children's play. Inedible.
In a large saucepan, combine the fresh spinach with a small amount of water. Simmer, covered, for 3 to 5 minutes. Drain well. Squeeze the spinach to remove excess moisture. Chop spinach.
Press uncooked ground beef into 9-inch square baking dish. Place cut onion over beef. Next, put frozen hash browns evenly. Spread soup evenly and top with grated cheese. Bake 1 hour at 350°.
Cover bottom of flat greased baking dish with chipped beef. Wrap each chicken breast with a slice of bacon. Arrange on chipped beef. Mix together soup and sour cream. Pour over all. Refrigerate until ready to bake. Bake at 275° for 3 hours, uncovered.
Melt butter. Add next 6 ingredients, cooking until thick. Combine with yams, pineapple chunks and apples. Bake in a 350° oven for 45 minutes or until apples are cooked.
In skillet, cook beef patties until browned on both sides; drain excess fat. Add consomme, parsley, margarine and Worcestershire sauce. Cover and simmer for about 15 minutes. Combine cornstarch and water, then pour into skillet. Stir while cooking, to thicken the gravy. Remove from heat. Serve over hot rice or creamed potatoes. Serves 4 to 6.
Fry bacon until crisp. Remove and break into small pieces. Cook onion and celery gently in bacon fat until golden, but not brown. Add remaining ingredients and cooked bacon bits. Pour into greased shallow 1 1/2-quart casserole. Bake at 350° for 1 hour or more.
Heat oven to 350°. Combine flour, oats, baking soda, cinnamon and salt. Cream butter; gradually add sugars. Beat until light and fluffy. Add egg and vanilla. Mix well; add ingredients and pumpkin, mixing well. Stir in morsels. Grease cookie sheet slightly. Bake 20 to 25 minutes.
Mix all the ingredients together with mixer. Pour into 9 x 13-inch pan or make 2 (9-inch) layers.
Cream shortening and sugar. Add eggs and vanilla. Stir in apple and add dry ingredients and the sour milk. Put in a loaf pan. Mix together 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle over the top and bake at 375° until done.
Cook hamburger and add onions on low heat. Chop tortillas into hamburger. Add oil and let tortillas soften. Add chili to taste; and 1/2 cup water to casserole. Add both cheeses and let melt.
Prepare greased heavy-duty foil (can use the same piece more than once, just spray with Pam after used). Heat sugar, syrup and butter over low heat in boiler, stirring often. When starts to bubble, add peanuts, using candy thermometer, and boil until a little above hard crack level. Turn heat off and add baking soda and salt, stirring very quickly; will bubble up. Pour immediately onto greased foil; spread out evenly. Let cool completely; break into pieces.
Combine the first five ingredients to prepare dressing. Mix well and chill until ready to use. Tear lettuce into bite size pieces. Place in bowl. Top with tomatoes, eggs, bacon and cheese. When ready to serve, add dressing and toss. It may not be necessary to use all of the dressing. Serves 8.
Combine all ingredients. Refrigerate for several hours or overnight. Yields 6 servings.
For glaze, combine brown sugar, honey and allspice in a small bowl. Place ham on rack in shallow roasting pan. Insert meat thermometer into thickest part of ham, not touching bone or fat. Add 1/2 cup water to pan. Cover. Cook in a preheated 325° oven 19 to 23 minutes per pound or until thermometer registers 135°. Remove cover. Spread glaze over ham; cook an additional 15 to 20 minutes. Allow ham to stand, covered, about 10 minutes or until thermometer registers 140°.
Beat oil and eggs with rotary beater until well emulsified. Add sugar substitute and beat until light and fluffy. Add pumpkin, then dry ingredients. Add raisins and nuts. Drop by teaspoons onto greased cookie sheet. Bake at 375° for 15 to 20 minutes. May be frozen after baking. Yield: 4 dozen cookies.
Brown meat, onion and pepper. Put in greased casserole dish. Add other ingredients and mix well. Bake at 350° for 1 1/2 hours.
Measure sugar, oleo, salt, corn syrup and whipping cream into saucepan with straight sides. Stir gently to mix and start heating. Keep the heat moderate. Put the other 1/2 c. sugar into iron skillet. Heat over moderate heat until caramelized. Pour into the boiling mixture. Cook 7 minutes or until it forms a soft ball in cold water.
Brown meat and sausage. Melt cheese. Blend together. Let cook over warm heat until ready to serve.
Boil this until dissolved and thickened well. Set aside to cool and then beat. Spread on cake while warm.
Wash and trim artichokes; turn upside-down on paper towel to drain. Mix bread crumbs, garlic and cheese together. Separate leaves just enough to fill with mixture. Salt and pepper artichokes; spoon mixture between leaves. Drizzle olive oil generously over the stuffing.
Melt margarine in baking dish, add other ingredients. Cover with tinfoil. Bake at 350° for 1 hour.
Make small slits in roast (over all sides of roast). Stuff into each small pocket a sliver of garlic and a piece of green onion. Rub butter over roast, then rub Dijon mustard over roast (all sides). Sprinkle spices over roast, then pat down. Bake in 500° oven uncovered for 15 minutes. Then bake in 325° oven, covered, for 1 to 1 1/2 hours, depending on size of roast and cut of meat.
In a saucepan, cook pineapple and sugar about 3 minutes. Add Jell-O and cream cheese; mix well. Fold in rest of ingredients. Pour into 9 x 13-inch dish and chill overnight.
In a Dutch oven, brown meat and onion. Drain any fat. Stir in remaining ingredients and simmer 10 to 20 minutes, until noodles are tender.
Combine and simmer 20 minutes over medium heat. Cool. Stir in Sweet 'N Low, 2 packages (1/2 to 3/4 teaspoon). Place 2 cups sliced strawberries in pie shell. Pour jello over berries in pie shell. Chill. Serve with whipped cream or Cool Whip if sugar is allowed.
Mix cookie crumbs and margarine, saving some crumbs to sprinkle on top. Press into a 9 x 13-inch pan. Mix cream cheese and milk. Add pudding and mix well. Pour into crust. Spread Cool Whip on top. Top with remaining crumbs.
Saute onions, garlic, thyme and saffron. Add fish, salt, pepper and Tabasco sauce and cook for 5 minutes. Stir in tomato paste, wine and water. Bring to a boil. Reduce heat and simmer 15 minutes. Add brandy and cream, then serve immediately.
Melt butter in a heavy 3-quart saucepan. Add sugar and salt. Stir thoroughly. Stir in corn syrup. Mix well. Gradually add milk, stirring constantly. Cook and stir over medium heat to firm ball stage (245°). Remove from heat; stir in vanilla. Pur into a 9 x 9 x 2-inch pan. Cool and cut into squares; wrap in wax paper.
Cut thin slice from stem end of pepper. Remove seeds and membranes; rinse peppers. Cook peppers in boiling water to cover, for about 5 minutes; drain. Cook ground beef and onion until beef is browned. Drain excess fat. Stir in rice, salt, garlic salt and 1 cup of the tomato sauce; heat until hot. Stuff peppers with beef mixture. Stand upright in square baking dish. Pour remaining sauce over peppers. Cover and bake for 45 minutes at 350°. Uncover and bake for 15 minutes longer. Sprinkle with cheese.
Drain canned vegetables and mix in a large mixing bowl. Combine vinegar, oil, salt and sugar. Mix all fresh vegetables with cooked vegetables. Add mixture of vinegar, oil and sugar to vegetables in bowl. Chill several hours or overnight before serving. Toss ingredients together well and drain, if desired.
In a small mixer bowl, combine butter, mayonnaise and cream cheese; beat at medium speed until light and fluffy, 2 to 3 minutes. Add onion, shrimp and lemon juice; continue beating until well mixed, 1 to 2 minutes. Serve with crackers. Store in refrigerator. Makes 2 cups.
Mix well and roll out onto floured board. Cut with small cutter and place in heated, well-greased pan or dish. Bake at 350° for 15 to 20 minutes.
Brown meat in a large skillet; drain well. Stir in next 5 ingredients; simmer 10 minutes, stirring occasionally. Cook noodles according to package directions. Layer noodles and then sauce and cottage cheese until all are used up. Finish up with Mozzarella on top. Bake in 13 x 9 x 2-inch baking dish at 350° for 30 minutes, until well heated. Let stand about 10 minutes, then serve. Yield: 6 servings.
Sift flour. Mix buttermilk, sugar, shortening and soda. Add to flour. Dissolve yeast in warm water. Add to mixture, mixing well. Store in a tightly covered bowl in refrigerator. Use as needed; no rising period is necessary. Bake at 350° until lightly brown. Turn oven on broil and finish baking until golden brown. Approximate cooking time is 12 to 15 minutes.
Melt butter. Add sugar. Add flavoring, flour, salt, milk and yolks of eggs; mix well. Lightly fold in whites of eggs and pour into pie shell. Bake 30 minutes in 350° to 375° oven.
Mix milk, lemonade (thawed) and 1/2 of Cool Whip. Pour into baked pie shell. Chill. Add remaining Cool Whip for topping before serving.
Cream together with mixer the butter and sugar. Beat in baking powder and flour. Take 1/4 cup of mixture and set aside. Add cinnamon to this 1/4 cup of mixture. To remainder of mixture add egg, milk, sour cream and vanilla. Beat well. Fold in blueberries. Line 12 muffin tins with foil liners. Fill tins; sprinkle with reserved mixture over top. Bake at 375° for 25 minutes or until toothpick comes out clean.
Add onion, soup, bell pepper and spices to chicken. Cover and cook at 300° for 1 hour. Melt cheese on top the last 10 minutes. Serve with spaghetti.
Combine sugar, milk and margarine in a heavy saucepan. Heat over medium heat to boiling. Stir constantly about 5 minutes over medium heat or until mixture reaches soft ball stage (238° per candy thermometer). Remove from heat. Add remaining ingredients; stir vigorously until well blended. Pour into greased pan. Cool and cut into squares. Makes approximately 3 pounds of fudge.
Place first 6 ingredients in a bowl and let stand for 1 hour. In a wok put 3 tablespoons cooking oil and stir-fry the vegetables. Set aside. Toss vegetables with garlic juice, water and salt. In another pan fry chicken in small amount of cooking oil. Add vegetables and chicken to wok. Make a well in chicken and vegetable mixture and pour in 2 teaspoons cornstarch blended with 3 teaspoons water. Keep stirring until the sauce thickens. Add almonds just before serving.
Mix and spread filling onto tortillas. Roll up and chill. When ready to serve, cut into slices.
Sift flour and measure it. Then sift 3 times with the sugar, baking powder and salt. Work into this with a fork the peanut butter and beaten egg. Add milk and mix well.
Brown onion in butter. Add meat. Cook until brown; add seasonings. Boil and drain spaghetti. Mix all together and pour into baking dish. Top with grated cheese and melt in oven.
In hot oil in heavy pan, fry garlic and onion until soft. Add beef; cook and stir until crumbly. Mix in salt, pepper, rosemary and tomato paste, blended with hot water. Simmer, uncovered, for 30 minutes. In shallow baking pan, 13 x 9 x 2-inch, put a thin layer of sauce, then layer of 1/2 the noodles, layer of cottage cheese, dotted over noodles, then thin slices of Swiss cheese; more sauce, noodles, Swiss cheese and remaining sauce. Bake at 350° for 30 minutes or until sauce bubbles. Let stand 15 minutes before cutting into squares.
Cream together butter or margarine and confectioners sugar (1 3/4 cup); add vanilla and mix well. Add flour and pecans, finely chopped. Bake at 325° for 30 minutes. While still warm, dust with confectioners sugar.
Combine potatoes and water in a microwave-safe casserole. Cover with lid and microwave on High 12 to 14 minutes. Stir once. Stir in soup, sour cream, half and half, chives and garlic salt. Microwave on High 4 to 5 minutes (uncovered). Stir once. Sprinkle with cheese and paprika. Let stand, covered, about 5 minutes or until cheese melts. Sprinkle with parsley and pepper.
Heat oil and brown meat until just done. Add onion, garlic, green pepper, celery, tomatoes, bay leaves, oregano and Worcestershire sauce. Cover and simmer 3 hours. During the last half hour, add the olives and mushrooms. Cook spaghetti according to directions. Rinse and drain. Place spaghetti in a large shallow baking dish or casserole. Cover with sauce and bake at 325° about 1 hour. Serves 10 to 14.
Scald milk; add lard, sugar and salt and let cool. When lukewarm, crumble yeast in and let rise. Take 4 cups flour; make well in center and pour in milk mixture; beat smooth. Add rest of flour and knead until smooth and elastic; knead about 10 to 15 minutes. Put in greased bowl; cover and set in warm place to rise until doubled in bulk. Then, put on floured board and cut in half. Shape into 2 loaves. Put in greased pans; let rise to double again and bake 10 minutes at 375°, then turn down to 350° for 30 to 40 minutes.
Cream the butter until light and fluffy. Beat in the sugar. Add the egg or egg yolks and vanilla. Beat thoroughly. Add the cream or milk. Sift together the flour, salt and baking powder and stir in. Mix well and arrange by teaspoonfuls on a buttered cookie sheet 1-inch apart. Bake about 8 minutes at 375°. Makes 50 to 60 cookies.
Saute onion, celery and beef in hot oil until onions are golden. Stir in flour and add milk gradually and stir until slightly thickened. Add macaroni, seasonings and parsley. Pour into 1 1/2-quart casserole. Sprinkle with cheese. Bake in 350° oven 15 minutes. Serves 6.
Mix all vegetables together. Combine sugar, salad oil, cider vinegar and water. Mix well and pour over veggies. Toss well. Cover and chill overnight. Drain well before serving.
Beat eggs in a mixing bowl. Add milk, butter and corn meal. Sift together flour, sugar, baking powder and salt. Add to egg mixture. Mix just to blend. Pour into buttered 9 x 13-inch pan. Bake at 400° for 20 minutes, until edges are browned. Cool and cut into diamond shapes. Split and spread cut surfaces with butter.
Mix all ingredients together and freeze in ice cream freezer. Makes 2 quarts. Make different varieties by adding chocolate syrup, nuts or fresh fruit.
Mix well. Pour into 1 deep pie shell or 2 (9-inch) shells. Sprinkle top with nutmeg. Bake at 400° for 10 minutes. Reduce heat to 350° for 30 minutes.
Mix flour, butter, sugar and pecans. Press in a 13 x 9-inch ungreased pan. Bake in a 350° oven for 15 minutes. Cool.
Mix broth, margarine, onion soup and mushrooms in a pan and heat. Add rice and mix. Pour into a 2-quart casserole dish. Cover and bake in preheated oven at 400° for 15 minutes. Remove lid; reduce heat to 350° and bake another 30 minutes or until liquid is absorbed and rice is tender.
In large bowl, stir together the flour, wheat germ, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk, honey, and oil; pour all at once into the flour mixture, stirring just until all the ingredients are combined. Add raisins and nuts, being careful not to overmix the batter. Pour batter into greased 5 1/2x9 1/2- inch loaf pan. Bake at 325° about 1 1/4 hours or until a pick inserted in center comes out clean. The top should be slightly pebbled and evenly browned. Let cool in pan 10 minutes, then turn out on rack. Cool thoroughly. Makes 1 loaf.
Combine margarine, tarragon and lemon juice; combine bread crumbs, parsley, sesame seed, salt and onion powder. Pour buttermilk over chicken, cover and refrigerate overnight. Discard buttermilk and pat chicken dry. Dip chicken in margarine mixture, then bread crumbs and arrange on a baking sheet. Cover and refrigerate until 1 to 1 1/2 hours before dinner. Bake at 350° for approximately 1 hour.
Combine meat, onion, seasonings, carrots and soup. Cook for 2 hours. Add mixed vegetables, potatoes and ketchup. Cook until meat and vegetables are ready.
Combine ingredients (except biscuit dough). Preheat oven to 425°. Make biscuit dough and roll dough to 18 x 12-inch oblong. Cut into 6 x 6-inch squares. Place in muffin tins and spoon filling into shells. Fold tips over slightly to resemble a tulip. Bake 15 to 20 minutes.
Mix butter and sugar together. Add eggs; mix well. Add flour, cinnamon, soda and cooking wine; mix well. Add nuts, pineapple and cherries that have been chopped well. Add raisins, mixing well. Batter will be stiff. Cook on cookie sheet at 275° for about 15 to 20 minutes. Makes a lot. Will keep well in a Tupperware container.
Wash zucchini: cut off ends; don't pare. Cook in boiling water with salt for 5 min. Halve lengthwise; remove pulp with spoon and combine with bread crumbs, cheese, onion, salt, pepper, and eggs. Fill zucchini shells. Dot with butter. Sprinkle more cheese. Bake at 350 degrees for 30 mins. Makes 6 servings.
Cream together margarine and sugar. Add egg whites, beating well. In separate bowl, combine flour, spices and salt. Add dry mixture, vanilla and water to creamed mixture. Blend well and stir in apples and pecans. Spoon into well-greased and floured 9 or 10-inch pie pan. Bake at 350° for 40 to 45 minutes.
Brown beef and onion; drain. Stir in cornstarch, salt and ketchup. Brush biscuits with egg and water mixture. Bake at 400° for 10 to 12 minutes.
Spread bite size pieces of chicken in 9 x 13-inch baking dish. Mix soup and sour cream and spread over chicken. Mix crushed crackers and seed and spread over the soup mixture. Drizzle with melted oleo. Bake at 350° for 40 to 45 minutes.
Preheat oven to 300°. Cream butter and sugar. Add eggs, one at a time. Add vanilla, wafer crumbs, milk, coconut and nuts. Blend well. Bake 1 1/2 hours in tube pan.
Bake about 30 minutes at 350 degrees. (optional) While hot sprinkle with powdered sugar or frost with powdered sugar frosting.
In a small bowl, sprinkle the yeast and sugar over the warm water. Stir to mix, then let stand until foamy, 5 to 10 minutes.
Cream shortening and sugar. Add eggs, milk and vanilla. Add flour. Mix well. Add pecans, dates and 1/3 cup chopped cherries. Mix. Shape dough into tablespoon size balls. Roll each ball in cornflake crumbs. Place on a greased baking sheet. Top each cookie with 1/4 of a maraschino cherry. Bake in a 375° oven for 10 to 12 minutes.
Wash and cut the fruit into bite size pieces. Mix fruit with sour cream and apple juice.
Place sugar and milk in medium saucepan. Cook over medium heat, stirring often. When a firm ball forms (drop in water to test), remove from heat. Add vanilla, pecans and butter. Stir until mixture thickens. Drop by spoonfuls on wax paper or buttered cookie sheet. Let stand until hard.
Put cherry pie filling into an 8-inch square dish. Cut bread into strips (3 strips per slice) and cover cherries. Mix together melted margarine, sugar and beaten egg. Pour over bread evenly to cover. Bake at 350° for 30 minutes.
Preheat oven to 350°. Lightly grease the bottom and sides of a 13 x 9 x 2-inch cake pan with the butter. Line bottom with baker's parchment or brown bag paper. Set aside. Toss the apples with the nuts and sugar in a large bowl. In another bowl, combine flour, cinnamon, soda and salt. Beat in eggs, oil and vanilla until batter is thoroughly moistened. Pour the batter over the apples. Stir with a wooden spoon to evenly distribute the fruit (do not overmix). Pour into pan. Bake 45 to 50 minutes, or until cake tester is clean. Just before serving, sprinkle with confectioners sugar. Store at room temperature.
Combine flour, baking powder and salt. Set aside. Cream the margarine and sugar together. Add eggs and vanilla. Gradually add the flour mixture to the creamed mixture. Chill dough. Roll dough out about 1/4-inch thick and cut out with cookie cutters. Bake at 400° for 8 to 10 minutes on an ungreased baking sheet. Add more flour for cutting out.
Combine all ingredients. Hollow out round bread; pour dip into bread. Use the remaining bread to dip.
Fry onions and celery in oil until slightly brown. Add to other ingredients and bring to a boil, then simmer 20 minutes. Seal in sterilized jars. Makes 12 to 14 quarts.
Cut cheese into small blocks to make melting easier. Melt cheese in small saucepan. Add mushroom soup. Keep heat low and stir so cheese mixture does not burn. When melted, add chilies; stir to combine. Serve with tortilla chips. Serves a crowd easily!
Mix first three ingredients well and set aside. Cook rotini and drain. Put in a large bowl. Add vegetables and meat. Mix well. Add sauce mixture and mix. Serve warm or cold.
Saute onions in butter. Mix all ingredients and place in baking dish. Bake at 350° for 30 minutes.
Preheat oven to 350°. Melt butter and oil in dutch oven. Add chicken, turning it brown for 10-15 minutes. Add garlic and stir in the oil/butter mixture. After chicken is browned, add 1/2 c of water, salt, and pepper (add thyme if desired). Cover and bake for 1 hour at 350° in dutch oven.
Blend eggs, sugar and butter well; stir in coconut, pecans and raisins. Mix well.	Add vinegar or lemon juice. Pour into 9-inch pie crusts and bake at 350° for 45 minutes.
In small mixing bowl, combine bread crumbs, Parmesan cheese and paprika. Set aside. In shallow baking dish, blend egg and water together. Dip chicken breast in egg mixture and then in bread crumb mixture. In 3-quart oblong glass baking dish, arrange chicken. Pour spaghetti sauce over top and sprinkle with Mozzarella cheese. Cover with waxed paper. Microwave at High 15 to 20 minutes.