HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients. Fold in 1 package of frozen chopped broccoli (thawed). Place in baking dish. Bake at 350° for 40 minutes or longer, until cheese bubbles to tops and browns.
Cook spaghetti and drain. Mix egg with parmesan cheese in a separate bowl. Stir into spaghetti. Cook hamburger and onion and drain. Add Spaghetti sauce to hamburger and onion. Add spaghetti. Pour into baking dish. Top with pepperoni and mozzarella cheese. Bake 15 to 20 minutes at 350 degrees.
Heat oven to 375°. Mix flour, margarine and powdered sugar until crumbly. Sprinkle in water 1 teaspoon at a time, stirring until dough forms. Press 3 tablespoons of dough into bottom and up the sides of 4 ungreased 6 ounce custard cups to 1/2-inch of top. Bake until brown, 10 to 12 minutes. Cool 10 minutes. Carefully remove cups and allow to cool completely on wire rack. Fill each cup with 1/3 cup of yogurt; garnish with fresh fruit.
In a small saucepan, melt margarine; add flour and nuts. Spread in a 13 x 9-inch ungreased pan. Bake 20 minutes at 350°. Cool.
Cook and mash sweet potatoes. To 4 cups of mashed potatoes, add 1/4 cup butter, 2 teaspoons salt, orange rind, 1/4 cup brown sugar and enough orange juice to make them light and fluffy. Pour into a baking dish, cover and bake at 350° for about 30 minutes or until heated through. Remove cover. Top with a little marshmallow cream and allow to brown.
Mix first 3 ingredients and cream together. Add and mix well eggs, vanilla and water. Then add flour, salt and soda and mix well. Add chocolate chips and pecans; mix. Add oats and mix. Spoon onto greased cookie sheet. Use a heaping tablespoonful for large cookies. Makes 3 dozen. Bake at 350° no longer than 10 minutes. Will seem soft, but will get firm as they cool.
Saute onion in small	amount of grease in frying pan. Crumble hamburger meat into frying pan and brown while stirring. Add can of tomato soup and kidney beans.	Add salt and chili powder to taste. If too thick add water. Heat through.
Beat eggs. Add butter and cream. Add enough flour to make dough thick. Knead lightly to make smooth. Roll flat with rolling pin. Roll dough to form one long roll and cut. Lay cut pieces flat on floured surface and let set for 1 to 2 hours. Cook in chicken broth.
Cook squash and onions in small amount of water until soft. Drain. Mash squash and add butter and beaten eggs. Mix well, then add crumbs and milk and blend thoroughly. Add some of the cheese and mix in salt and pepper to taste.
Mix well and put into a Pyrex baking bowl. Bake at 350° for 1 hour.
Note: May add crabmeat, shrimp or cooked cut up chicken breast pieces to salad.
Mix all ingredients together. Put in shallow 2 1/2-quart casserole. Bake at 400° for 10 minutes. Add topping.
Melt caramels in double boiler. Add 3 tablespoons of water. Add chopped pecans. Let cool and when candy will hold its shape on spoon, drop by spoonful on buttered cookie sheet. Let set until firm. Melt Hershey bars and paraffin and dip caramel drops until coated.
Melt margarine in a large saucepan over medium heat; add mushrooms and onion and saute 7 minutes or until liquid evaporates. Stir in all-purpose flour. Gradually add chicken broth, skim milk and light processed cream cheese product; bring to a boil and cook 5 minutes, stirring constantly. Remove from heat; stir in 2 tablespoons Parmesan cheese and next 5 ingredients. Stir spaghetti and chicken into mushroom mixture. Spoon mixture into a deep 3-quart casserole coated with cooking spray. Sprinkle with remaining 2 tablespoons Parmesan cheese. Cover casserole and bake at 350° for 20 minutes. Bake, uncovered, 10 minutes. Let stand 5 minutes before serving. Yield: 6 servings (about 339 calories per 1 1/3 cup servings). Protein 26.6, fat 7.1, carbohydrate 40.7, cholesterol 46, iron 2.8, sodium 417 and calcium 181.
Preheat oven to 375°. Butter or spray 9 (6 ounce) cups. Arrange on cookie sheet. With mixer on low, beat eggs slightly. Add in milk and melted butter. Beat until blended, then gradually beat in flour and salt. Pour into cups to 1/4-inch of top. Bake 60 minutes. Remove from oven. Quickly cut slit in side of each. Return to oven for 10 to 15 minutes. Outstanding; serve with prime rib.
Wilt onions in butter. Spray Pam in a casserole dish; put 1/2 cracker crumbs, 1/2 of onions and 1/2 mushroom soup; then another layer of each. Beat egg and add to milk. Pour over top of casserole and add butter to top. Bake 30 minutes at 350°.
Bring water and jello to a good boil. Thicken with cornstarch, remove from fire and hand beat. Let cool briefly, then add fresh strawberries and serve with Cool Whip.
Brown meat in heavy skillet. Add 1/2 cup water and sliced onion. Cover and simmer until meat is tender, approximately 50 minutes. Drain off excess fat and additional water.
Cook broccoli according to package directions. Melt margarine and saute onion until clear. Mix all ingredients well and place in well-greased casserole dish. Bake, uncovered, at 350° for 20 minutes. Serves 8.
Cover potatoes, onion and salt with boiling water and cook 5 minutes. Place in small greased casserole. Add pepper and cheese to white sauce. Pour over potatoes. Top with crumbs. Dot with butter. Bake at 350° until brown, about 30 minutes. Yield: 4 to 6 servings.
Heat oven to 350 degrees. Beat together eggs and milk; stir in potatoes, green onions, salt. Stir in 1 cup of the cheese and half of bacon. Pour into greased 9 inch pie plate or quiche dish. Bake 25 to 30 minutes or until center is set. Sprinkle remaining bacon and cheese over top; continue baking 3 to 4 minutes or until cheese is melted. Serves 6.
Fry sausage until crumbly. Remove from skillet. Add to skillet drippings the onion, pepper and celery; saute until tender, but not brown. Place in a baking dish the rice, almonds, sausage, sauteed vegetables, broth and water. Cover with foil. Bake at 375° for 45 minutes. Uncover and stir. May need to cook for an additional 10 minutes.
To change flavor or spice it up, use seasoned salt, cajun spice or Mrs. Dash. In place of salt, paprika, tarragon, basil, marjoram or thyme may be added to potato mixture.
Boil cut up eggplant until soft. Drain and mash. Add all ingredients and mix well. Save some grated cheese to sprinkle on top. Bake in casserole dish at 400° until thickened.
Place red cinnamon candies and 1 cup water in a saucepan. Heat until candies are dissolved. Add cherry jello, stirring until dissolved. Add cold water. Chill until slightly thickened. Then fold in chopped nuts. Mold and chill in mold. Garnish with crisp greens or mayonnaise or a creamy dressing.
Combine prunes, orange peel and juice. Let stand 1/2 hour. Sift together dry ingredients.
Pour boiling water over nuts and dates, let stand. Mix with mixer shortening and sugar, break in eggs. Mix well. Sift flour and salt together. Add soda to nuts and dates mixture. (Do not do earlier or dates will turn red.) Mix by hand. Stir in flour and fruit mixture, alternately. Gently add to the shortening mixture. Then add 2/3 cup water and mix gently, beat well. Makes 4 small pans. Oil and flour pans. Bake at 350° for 45 minutes.
Blend all ingredients well. Pour into a greased 2-quart baking dish. Bake at 400° for 15 minutes, then lower temperature to 300° and bake for 45 minutes more. May substitute pumpkin or squash for carrots. Serves 6 to 8.
Thaw fruit; set aside. Boil 1 1/2 cups water. Add Jell-O; stir until dissolved. Add 1 1/2 cups cold water. Refrigerate. Prepare Featherweight according to package directions. When Jell-O is almost set, whip at high speed until fluffy. Fold together fruit, topping and Jell-O. Chill until set. Serves 16.
Mix together first 4 ingredients. Cover with remaining ingredients. Blend all together and refrigerate overnight.
Sift together the flour, sugar, baking powder and salt. Stir in bran which has been soaked in milk for 5 minutes. Mix remaining ingredients. Add all at once to flour mixture, stirring to moisten. Fill muffin pans 2/3 full. Bake at 400° for 20 to 25 minutes. Yields 11 large muffins.
Place cabbage in bowl, mix it with salt and vinegar/lemon juice. Add remainder of ingredients and mix well. This is better served cold after several hours.
Mix. Chill. Wet hands and roll into ball. Roll in parsley on waxed paper. Top with artificial poinsettia.
Put sugar in mixing bowl. Fold in margarine or butter. Fold in cream cheese. Add 1 egg at a time, folding each in before adding another. Sift flour and add a small amount at a time. Add a pinch of salt and vanilla. Mix on high speed for about 2 minutes. Place into greased and floured tube cake pan. Place in cold oven; bake at 325° for about 1 1/2 hours, depending on oven.
Brown ground beef with onion and pepper. Partially cook bacon; set aside. (May cook bacon 1 1/2 minutes in microwave.) Stir all ingredients together; pour into pan, placing bacon on top. Cook at 350° for 1 hour.
Saute ground beef and sausage with garlic and onion in olive oil in skillet. Add tomatoes, tomato paste, seasonings and 1 cup water; mix well. Simmer, covered, for 2 to 3 hours. Alternate layers of sauce, noodles, Ricotta cheese, Mozzarella cheese and Parmesan cheese in large shallow baking dish until all ingredients are used. Bake at 350° for 45 minutes.
Mix gelatin and pineapple in a large saucepan. Do not boil. Allow to cool. Mix in buttermilk, pecans and whipped topping until blended. Pour into an 8 x 12-inch oblong dish or clear glass bowl. Refrigerate and serve.
Blend onion, bell pepper, soups and Ro-Tel tomatoes in blender. Place layer of chips, cheese and chicken in 13 x 9 x 2-inch pan; pour 1/2 of soup mixture over. Repeat layers, ending with soup mixture. Bake at 350° until lightly browned.
Mix all ingredients. Pour in casserole dish or microwave dish. Bake 30 minutes at 400° in conventional oven or microwave on High 12 minutes.
Peel and slice potatoes and put in casserole dish. Add the carrots that have been sliced. Put on top of potatoes. Add celery. Drain green peas and onion slices. This is layer by layer. Add salt and pepper to taste. Cook hamburger slightly and add on top of onion. Take the liquid drained off peas and pour over. Add can of tomatoes. Cover with foil and bake for 30 to 35 minutes at 350°.
Peel the potatoes, dropping into a bowl of cold water to cover. Slice potatoes into 1/8 to 1/4 inch strips. Place in a bowl of cold water for 5 to 10 minutes. Preheat oven to 375°. Heavily butter a shallow 2 to 3-quart gratin dish or 9 x 13-inch casserole. Dry potatoes well with paper towels. Overlap half the potatoes in lengthwise rows in bottom of dish. Sprinkle lightly with salt, pepper and half the cheese. Repeat with second layer of potatoes. Pour 3/4 cup cream over the top. Bake uncovered at 375° for 40 minutes. If serving immediately, continue baking for 20 minutes more, until top is golden brown and potatoes are tender. (Gratin may be baked for 40 minutes, then covered and held at room temperature for up to 3 hours. Pour 1/4 cup cream over the top and return to oven for 20 minutes, uncovered.)
Melt fat in Dutch oven; add meat and brown well on all sides. Add water, salt and diced onion; cover and place in moderate oven at 350° and cook for 2 hours. Add prepared vegetables; cover and cook another hour or until meat forks tender and vegetables are done.
Mix first 5 ingredients and microwave at 50% power for about 4 minutes. Stir. Place half of potatoes in a sprayed casserole dish; add half of sauce. Bake for 45 to 55 minutes at 350°. If desired, sprinkle grated cheese on top for the last 5 to 10 minutes or baking.
Mix well and roll like biscuits 1/4-inch thick. Cut with biscuit cutter. Grease cookie sheet. Stack 2 deep with margarine between layers. Grease tops with margarine. Let rise until double in size, about 2 or 3 hours. Bake at 450° for 15 minutes or until done.
Cream together the margarine, sugar and soda. Add vinegar, vanilla and flour. Mix together. Drop by teaspoon onto greased cookie sheet. Bake 20 to 30 minutes in a 300° oven. Do not flatten cookies.
Dissolve yeast in water and set aside. Melt margarine and cream with sugar. Add yeast and beaten egg. Gradually add flour. Stir until well mixed. Spoon mixture into greased muffin pans, filling two-thirds full. Bake at 375° for about 25 minutes or until golden brown.
Line 9 x 13 pan with ice cream sandwiches. Drizzle chocolate syrup over top and sprinkle pecans over syrup. Soften 1/2 gallon vanilla ice cream and spread over nuts. Drizzle chocolate syrup over ice cream and sprinkle pecans on top. Freeze until ready to serve.
Three days in advance, mix ingredients in small saucepan. Simmer 20 to 30 minutes. Set aside. Trim visible fat from ham. Take an ice pick and punch holes all over the entire ham as deep as possible. Marinate ham with sauce every 3 to 4 hours the first two days. Don't forget to turn it over. On the third day, you only need to marinate twice. Smoke on covered grill at lowest setting for two hours. Keep an eye on it so it doesn't burn.
Mix flour, cheese, salt and pepper in bag. Moisten potatoes with water coating each potato well with cheese mixture. Melt butter in large baking pan (9 x 13-inch pan works well). Put potatoes in single layers in pan. Bake at 375° for 1 hour, turning potatoes halfway through baking time. Serve hot. Serves 6 to 8.
Cut each biscuit into fourths and coat with sugar and cinnamon mixture. In a saucepan, melt margarine, brown sugar and cinnamon. Place 1/2 of the biscuits in a greased Bundt pan. Add 1/2 cup pecans and raisins. Pour 1/2 of the melted mixture over this. Repeat with remaining ingredients. Bake at 350° for 30 to 40 minutes.
Mix all ingredients except cherry drink in blender on medium speed. Pour mixture into 2 large glasses. Pour 3 ounces cherry flavored soda over top of each.
Mix eggs, flour and sugar well. Add milk, margarine, coconut and vanilla. Pour into pie shell and bake at 350° for 30 minutes.
Mix all ingredients together and pour into 8-inch pan. Bake at 350° for 35 minutes.
Stir Jell-O into cottage cheese until dissolved. Add Cool Whip and mandarin oranges. Refrigerate.
Cream sugar, eggs and oil. Sift together dry ingredients and add to egg mixture. Fold in zucchini, nuts, pineapple and cherries. Put into 2 small loaf pans. Bake at 350 degrees for 45 to 55 minutes.
Mix well. Pour into a 9 x 13-inch pan. Bake at 400° for 25 to 30 minutes.
Cook grits in 6 cups water as package directs. Do not add salt. Add butter, cheese, eggs, savory salt and Tabasco sauce. Mix well.
Put beans in 9 cups of water with 1 teaspoon of salt. Bring to a boil; reduce to simmer and cook for 1 3/4 hours. Save 1 1/2 cups of liquid. Cook meat with vegetables until they are tender. Drain. Combine remaining ingredients; simmer for 3 hours. You can use a crock-pot, if desired. Serves 15 to 20 people.
Combine 1/4 cup flour, eggs, water and salt in small bowl. Stir well. Cover and chill batter 1 hour. Dip chicken in chilled batter, dredge in remaining 1 cup flour. Fry 4 to 5 pieces of chicken at a time in hot peanut oil (375°) in a large skillet or wok until golden. Drain well on paper towels. Serve warm with pineapple sauce. Yield: 9 appetizer servings.
Line an 11 x 17-inch baking sheet with parchment paper and set aside. In the top of a double boiler or a metal bowl set over a pot of simmering water, melt the white chocolate, stirring constantly. With a chef's knife or hammer, cut or pound candy canes into 1/4-inch pieces. Stir candy cane pieces and peppermint oil into the melted chocolate. Remove from the heat and pour the mixture into the prepared baking sheet and spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces. Store in an airtight container in the refrigerator for up to 1 week.
Grease baking dish. Pour rice into dish. Slowly add 2 cups water. Place salt and peppered chicken on top of rice. Pour mushroom soup over chicken. Sprinkle onion soup over top. Bake at 350° for 1 1/2 hours.
Bring sugar, butter and milk to a boil. Pour over remaining ingredients and mix. Drop by teaspoonfuls onto wax paper. Store in refrigerator.
Mix flour, cocoa, sugar and baking soda. Make 3 holes and put in vinegar and melted margarine. Mix with fork. Then add 2 cups of water. Mix. Make a layer or large pan. Bake at 350° for 35 to 45 minutes.
Combine all ingredients, except cracker crumbs and butter. Place in dish. Top with melted butter and cracker crumbs. Bake at 350° for 30 minutes.
Mix 1/4 cup soup, ground beef, crumbs, egg, onion and 1/2 each of seasonings. Shape into 6 mini loaves. Brown in shortening. Drain. Pour on remaining soup, seasonings and water. Cover and cook on low heat for 20 minutes.
Melt margarine. Add crushed crackers, saving 1/4 for the top. Press mixture in bottom of a 9 x 13-inch pan. Mix milk and pudding. Add ice cream and Cool Whip. Mix well with mixer. Pour over crumbs and top with remaining crumbs. Chill in refrigerator.
Brown hamburger; drain. Pour in 2 jars pizza sauce. Heat through. Cook noodles until tender; drain. In a 13 x 9-inch pan, put a spoonful of hamburger sauce. Layer with 3 noodles. Cover with sauce. Layer cheese. Continue layering until used up. Pour third jar of pizza sauce over top. Top with Parmesan cheese. Bake at 350° for 30 minutes. Let cool; cut in pieces. Serve.
Cook carrots and 1 teaspoon salt until carrots are tender. Melt margarine; stir in preserves. Add 1/4 teaspoon salt, nutmeg, orange juice and rind. Cook 5 minutes. Add carrots and toss.
Wash seeds well. Mix 1 quart water to 1/2 cup salt. Add seeds. Let boil about 3 minutes. Drain off water. Roast seeds slowly on a baking sheet for about 2 1/2 hours at 250°. Turn occasionally.
Cream the butter and sugar. Add the beaten egg. Sift in the flour, salt, baking powder and soda. Mix with the sour milk. Add the blueberries. Pour into an 8 x8-inch pan. Sprinkle top with a thick layer of cinnamon-sugar. Bake for 30 minutes at 350°.
Mix first 3 ingredients together. Put meat in the mixture and marinate overnight. Check every few hours to be sure chicken is covered with mixture. Bake at 350° for approximately 45 minutes.
Combine the bread crumbs and parsley on a plate. Place the cheese on another plate. In a small bowl, lightly beat the egg whites with water. Dip the chicken into the cheese, then into the egg whites, then into the crumb mixture. Lay them on a rack and refrigerate, uncovered, for 20 minutes.
Add all ingredients together in a 4-quart stock pot and cook for 20 to 30 minutes.
Combine flour, baking soda and salt. Bring to a boil the water, sugar and butter. Remove from heat. Then add chocolate chips and vanilla. Stir until dissolved and mixture is smooth. Beat in 2 eggs, one at a time. Add to flour mixture gradually. Bake at 325° for 30 to 35 minutes. Cool completely. Cut into bars.
Unroll and separate crescents; slice in half making 32 triangles. Place 3 to 4 apple slices on widest point of crescent and roll up. Stand rolls on end in 8 x 8-inch baking pan. Pour orange juice in pan around rolls. Drizzle with margarine. Mix cinnamon, sugar and 1 teaspoon orange rind grated together. Sprinkle on top and bake at 350° for 25 to 30 minutes.
Combine onions, cheese, crumbs and seasonings. Dip chicken in combined egg and milk, then coat with cheese mixture. Place in an 11 3/4 x 7 1/4-inch baking dish. Pour oleo over chicken. Bake at 350° for 55 to 60 minutes or until golden brown.
Mix 1 egg, stick of butter and cake mix until crumbly. Press in bottom of 28 x 18-inch (large) cake pan. Mix until creamy 3 eggs, powdered sugar and cream cheese. Pour over crumb mixture. Bake at 350° until golden brown.
Blend together cream cheese, milk, confectioners sugar and peanut butter. Next fold in two large Cool Whip; pour into chocolate pie crust. Makes 3 pies. Melt chocolate chips and drizzle on pies. You can also put coconut, peanuts, chocolate chips or chocolate syrup on top, then freeze and eat.
Put all in a large pot, about 3-quart. Stir and cover. Microwave on High 7 to 10 minutes. Add 4 tablespoons butter. Stir until melted. Put back in microwave about 10 minutes.
Stir together flour, baking soda, cinnamon and baking powder; set aside. In a large bowl, beat sugar and shortening until fluffy. Add eggs, pumpkin and water; mix well. Stir in flour mixture and nuts. Turn into 2 greased loaf pans. Bake in a 350° oven for 55 - 60 minutes or until a wooden toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely.
Mix together the first 6 ingredients. Next fold in chocolate chips. Pour batter into greased and floured Bundt pan. Bake at 350° for 1 hour. After cake has been removed from pan, it can be sprinkled with powdered sugar for decoration or glazed.
Combine spices with yogurt and lemon juice. Clean chicken and remove all skin and fat. Dry chicken. Cover chicken pieces with yogurt mixture. Marinate at least 4 hours, preferably overnight.
Mix first 4 ingredients together like pie dough. Reserve 1 cup of mixture. Add egg, milk and soda. Pour into pan. Put reserved crumbs on top of cake. Bake at 350° for 35 minutes.
In mixing bowl, place cream cheese, sugar and vanilla. Blend well at medium speed. Blend in eggs. Stir in 1/2 cup of chocolate chips. Pour batter into pie crust. Sprinkle remaining chocolate chips on top. Bake at 350° for 40 minutes. Cool. Refrigerate for 3 hours or more.
Melt first 3 ingredients. Let cool in pan. Put remaining ingredients in a large bowl, then add chocolate. Mix well. Pour into a 9 x 13-inch greased pan. Bake at 350° for 30 minutes. Test with toothpick. Do not overbake. When cool, frost with Chocolate Icing.
Saute onion, green pepper and garlic in margarine. Add sliced mushrooms and tomato (crushed). Cook until tomato and mushrooms are heated through. Mix eggs together in separate dish and add to onion and tomato mixture. Cook together, mixing all ingredients together until eggs are cooked through.
Cook and drain broccoli and spinach. Make sure it's completely drained. Mix soup, onion, mayo, eggs, spinach and broccoli together. Butter casserole dish. Pour in mixture and top with cheese, then with crackers. Dab top with butter. Bake at 350° for 30 minutes.
Combine chicken, chiles, onion, soup, broth, mushrooms and green pepper. Butter tortillas and cut each in half. Spread 12 of the halves in bottom of a 9 x 13-inch pan. Spread half the chicken mixture on top. Sprinkle on half of the cheese. Repeat layers. Bake one hour at 325°.
Cream the sugars and shortening together and add eggs and well drained pineapple (saving the juice).	Sift dry ingredients together and add, mixing well. Drop by teaspoonfuls on cookie sheet. Bake at 375° for 10 minutes or until light brown. After removing from oven, spread lightly with a thin icing made from the reserved pineapple juice and confectioners sugar. Makes 5 to 6 dozen.
Drain pineapple and place juice aside. Tear into bite size angel food cake and place in large plastic container (with sealed top). Pour 2 tablespoons pineapple juice over bite size angel food cake. Mix or shake pudding and 3 cups skim milk until it is well mixed. Add 1/2 cup pineapple juice, chunky pineapple and sour cream to pudding mix. Stir well. Pour over cake and top with Cool Whip. Place pineapple slices on top. Let sit overnight.
Heat until boiling: butter, water and salt. Remove from heat and add flour and baking powder. Stir vigorously until dough forms a ball. Add 4 eggs, one at a time, blending completely each time. Cool overnight in fridge. Bring to room temperature before baking. Make 12 round mounds on baking sheet. Bake at 375° for around 45 minutes. Remove and cut slit on side of each cream puff; bake for 10 more minutes. Turn off oven and let sit 10 more minutes. Cool and fill with cream. Drizzle with chocolate.
Debone fryer and cook gumbo mix, celery, onion and tomatoes in 6 cups chicken broth or water for 45 to 60 minutes on medium heat; then add chicken.
Mix apples, apple juice concentrate, thickener and spice. Stir until apples are well coated. Add lemon juice to keep apples light colored. Taste 1 piece of apple to check spice. Pour into pastry lined pan. Top with 2nd crust or pastry strips. Seal edges. Cut slits into top crust to allow steam to escape. Bake in 425° oven for 40 to 45 minutes or until golden brown.
Layer ingredients as listed in a 3-quart oblong, shallow dish. Cover. Refrigerate overnight.